Soft Texture Research Articles

Lipase-to-Amylase Ratio for the Prediction of Clinically Relevant Postoperative Pancreatic Fistula Following Pancreaticoduodenectomy.

Postoperative pancreatic fistula (POPF) represents a leading cause of morbidity and mortality following major pancreatic resections. This study aimed to evaluate the use of postoperative drain fluid lipase-to-amylase ratio (LAR) for the prediction of clinically relevant fistulae (CR-POPF). Consecutive patients undergoing pancreaticoduodenectomy between 2017 and 2021 at a tertiary centre were retrospectively reviewed. Univariable and multivariable analyses were performed to identify predictors for CR-POPF (ISGPS grade B/C). Receiver operating characteristic (ROC) curve analyses were conducted to evaluate the performance of LAR and determine optimum prediction thresholds. Among 130 patients, 28 (21.5%) developed CR-POPF. Variables positively associated with CR-POPF included soft gland texture, acinar cell density, diagnosis other than PDAC or chronic pancreatitis, resection without neoadjuvant therapy, and postoperative drain fluid lipase, amylase, and LAR (all P <0.05). Multivariable regression analysis identified LAR as an independent predictor of CR-POPF ( P <0.05). ROC curve analysis showed that LAR had moderate ability to predict CR-POPF on POD1 (AUC,0.64; 95%CI,0.54-0.74) and excellent ability on POD3 (AUC,0.85; 95%CI,0.78-0.92) and POD 5 (AUC,0.86; 95%CI,0.79-0.92). Optimum thresholds were consistent over PODs 1 to 5 (ratio>2.6) and associated with 92% sensitivity and 46% to 71% specificity. Postoperative drain fluid LAR represents a reliable predictor for the development of CR-POPF. With early prognostication, the postoperative care of patients at risk of developing high-grade fistulas may be optimized.

Impact of postoperative pancreatic fistula on outcomes in pancreatoduodenectomy: a comprehensive analysis of American College of Surgeons National Surgical Quality Improvement Program data

BackgroundPancreatoduodenectomy (PD) is a major surgical procedure associated with significant risks, particularly postoperative pancreatic fistula (POPF). Studies have highlighted the importance of certain risk factors for POPF, which are crucial for surgical decision-making and the management of high-risk patients undergoing PD. This study aimed to assess the surgical outcomes of patients undergoing PD who met the International Study Group of Pancreatic Surgery – Class D (ISGPS-D) criteria. MethodsThis study analyzed American College of Surgeons National Surgical Quality Improvement Program data (2014–2021) for patients undergoing ISGPS-D PD, classified as having a soft pancreatic texture and a pancreatic duct of ≤3 mm. This study focused on mortality rates and the correlation between several factors and POPF (ISGPS grade B/C). ResultsFrom 5964 patients who underwent PD and met the ISGPS-D criteria, the 30-day mortality rate was 1.98%. Males had a higher incidence of POPF than females (57.42% vs 47.35%, respectively; P < .001). Patients with POPF experienced significantly higher rates of major postoperative complications (Clavien-Dindo grade ≥ IIIa), including thrombosis, pneumonia, sepsis, delayed gastric emptying, wound disruption, infections, and acute renal failure. There was a marked increase in the 30-day readmission and mortality rates in patients with POPF (30.0% vs 17.6% and 3.2% vs 1.4%, respectively; all P < .001). Multivariate analysis highlighted female sex as a protective factor against mortality (odds ratio [OR], 0.47; P < .001) and extended hospital stay (>10 days) as a predictor of increased mortality risk (OR, 2.37; P < .001). ConclusionThis study underscored the significant association between POPF and increased postoperative morbidity and mortality rates. Future efforts should concentrate on refining surgical techniques and improving preoperative assessments to mitigate the risks associated with POPF in patients undergoing PD.

Pemanfaatan Biji Nangka dan Biji Kluwih Sebagai Pendukung Produk Pound Cake

Cake is favored by people from all walks of life, due to its dominant sweet flavor and soft texture. Efforts to develop pastry products can be made by modifying processed pastry products made from wheat flour. One of them is in making cakes with the substitution of jackfruit seed flour and kluwih seed flour. Assess and develop cake products by utilizing jackfruit seed flour and kluwih seed flour into quality cake products. To achieve these goals, a good research and development method is needed. This Product Research and Development method is the Analysis, Design, Develop or Production, Implementation or Delivery, and Evaluation model and organoleptic test by creating new innovations in the world of pastiseri. The author found 3 different recipe formulations in this study. The author applied with 100% wheat flour substitution, then 50% wheat flour substitution combined with 50% substitution of jackfruit seed flour and kluwih seeds, and with 100% substitution of jackfruit seed flour and kuluwih seeds. The composition of the cake making formula with supporting ingredients of jackfruit seed flour and kluwih seed flour as much as 50% of the ratio has changed which is acceptable to the general public. Modifications to butter cake whose main ingredient is 50% wheat flour and 50% jackfruit seed flour and kluwih seed flour are still acceptable and become new cake innovations in the world of pastiseri.

The Effect Of Substituting Butterfly Pea Extract As A Natural Dye In Mochi Production

Mochi is a traditional Japanese food made from glutinous rice flour with a sweet taste and a distinctive soft texture that turns chewy when eaten. Mochi is typically round in shape, filled with peanut paste, and coated with roasted cornstarch. In Indonesia, mochi has various variations, one of which involves modifying the mochi's outer layer by adding food coloring to the dough. As time progresses, people have become more aware of the negative effects of synthetic ingredients, leading consumers to shift towards using natural food colorings. Butterfly pea flowers are one alternative source of natural food coloring. These flowers contain anthocyanin compounds that can produce a blue color. The use of butterfly pea flowers does not affect the taste of food products since it only contains anthocyanins. The purpose of this study is to analyze the quality of mochi with the addition of butterfly pea flower extract. The research method employed is a pure experiment, using a Completely Randomized Design (CRD) with three repetitions. Data was collected by surveying a limited group of panelists, who are Family Welfare Science lecturers with a concentration in Culinary Arts at the Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data was analyzed using Analysis of Variance (ANOVA), and if F-value &gt; F-table, then the Duncan test was conducted. The research results indicate a significant effect on color quality. However, the shape (neat and uniform), aroma, texture, and taste did not show a significant effect. The highest overall scores were as follows: neat shape 3.11 (X1), uniform shape 3.11 (X1), blue color 3.44 (X1), pleasant aroma 3.33 (X0), chewy texture 3.67 (X1), and sweet taste 3.33 (X1). The best result in this study was treatment (X1) with a 50% substitution of butterfly pea flower extract.

The Effect Of Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam

This Study aims to analyze the effect of addition Carboxy Methyl Cellulose (CMC) as much as 0%, 0.5%, 1%, 1.5% and 2% on the quality of color, aroma, soft texture, easy to spread texture and taste of orange sweet potato jam. This type of research is a pure experiment using a Completely Randomized Design method consisting of 5 treatments and 3 repetitions. To analyze the quality of orange sweet potato jam, an organoleptic test was carried out involving 3 expert panelists. The data obtained was then tabulated and continued with ANOVA. If F count &gt; F table then proceed with the Duncan test. The results of this research show that the addition of CMC has an effect on the quality of the soft texture and the texture is easy to spread. Meanwhile, the quality of color, aroma and taste has no effect. The results of data analysis obtained the highest overall achievement scores, namely color 3.67 (2%), aroma 3.67 (2%), easy to spread texture 4.00 (2%), soft texture 4.00 (2%), and taste 4.00 (2%). The best quality test results for orange sweet potato jam with the addition of CMC were in treatment X4 with the addition of 2% CMC.

Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread

Pediococcus pentosaceus has a promising potential to improve the quality and flavor of Chinese steamed bread (CSB), but its synergistic effect with Saccharomyces cerevisiae is still unclear. In this study, P. pentosaceus was cocultured with three S. cerevisiae isolates separately, which had different leavening ability. The times required for the fermentation of dough by 2 times the volume of S. cerevisiae isolates ACX 0089, ACX 0490 and ACX 0078 were 46, 88 and 120 min, respectively. The results showed that the leavening ability of S. cerevisiae had a significant impact on the quality of CSBs. Compared other S. cerevisiae isolates, the ACX 0490 cocultured with P. pentosaceus increased the contents of bound water and free water in CSB, decreased the content of semibound water, and produced larger and regular porosity, thus endowed a greater specific volume and softer texture. A total of 36 volatile organic compounds (VOCs) were found in CSBs, with alcohols accounting for the main component. The coculture of P. pentosaceus with the intermediate leavening ability of S. cerevisiae ACX 0490 produced the highest proportion of esters among all CSBs. Moreover, S. cerevisiae ACX 0490 endowed the CSB unique VOCs, including cyclodecanol, ethylacetate, and 3,5-dimethylbenzaldehyde. The results of sensory evaluation also showed that S. cerevisiae ACX0490 cocultured CSB obtained the highest scores among all the test samples. The results provided a reference for selecting S. cerevisiae isolates with different leavening ability and the combination of P. pentosaceus to achieve the best quality and flavor of CSB.

Effect of Liquid Ammonia on the Structure and Properties of Superfine Wool Fibers

Superfine wool fiber has a soft and luxurious texture, excellent moisture absorption and is warmer and more comfortable than ordinary wool. Liquid ammonia, which has exceptional permeability, exerts a certain modification effect on the surface scales of wool in the finishing and processing of wool fabric, thereby enhancing its wear performance. However, limited research has been conducted on the impact of liquid ammonia on valuable wool fibers such as superfine wool and cashmere. In this article, superfine wool tops were treated with continuous liquid ammonia finishing equipment and the effects of liquid ammonia on the microstructure and surface morphology of superfine wool fiber were investigated. In addition, the changes in length, fineness, anti-felting, and dyeing properties of superfine wool fiber after liquid ammonia treatment were examined. The results demonstrated that the interstitial integrity of intercellular substance of superfine wool was compromised following treatment with liquid ammonia, which had a greater tendency to infiltrate cortical cells and induce alterations in wool structure and performance. Furthermore, the surface scales of superfine wool were damaged after treatment with liquid ammonia, leading to improved anti-felting and dyeing properties.

Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread

This study incorporated citrus pectin in wheat bread, aiming to develop breads with both desirable texture and slow starch digestibility. Results showed that starch digestibility in wheat bread decreased over the addition of pectin, and the maximum starch digested amount decreased by 6.6 % after the addition of 12 % pectin (wheat flour weight basis). The addition of pectin transferred part of the rapidly digestible starch into slowly digestible starch, and reduced the binding rate constant between slowly digestible starch and digestive enzymes, resulting in overall reduced starch digestibility. Furthermore, the addition of 4 % pectin contributed to the development of wheat bread with softer texture and increased specific volume. Mechanistically, the lowered starch digestibility of wheat bread after the pectin addition was due to (1) residual outermost swollen layer of starch granules, (2) protein and pectin interactions, and (3) increased short-range ordering of starch. This study, therefore, suggests that the addition of an appropriate amount of citrus pectin has the potential to develop bread with both a low glycemic index and desirable texture.

Organoleptic Test Of Yellow Pumpkin Puree Substitution On The Quality Of Puuf Pastry

Puff pastry is a delicious and savory food that is often made in hotels, has a soft texture that doesn't break easily when served, is layered, slightly dry and light brown in color, and has a distinctive aroma of fat, but the ingredients used are wheat flour. which is a material that is still imported with annual consumption reaching 6.2 tonnes in Adelia (2022), while in Indonesia the government recommends using local materials. To reduce the use of wheat flour, local food sources can be utilized, namely by using pumpkin which is processed into puree to be used as a partial replacement for the use of wheat flour (Nabilla et al 2021). This research aims to analyze the substitution of pumpkin puree for the quality of puff pastry as much as 20%, 30% and 40% for the quality of the shape, color, aroma, texture and taste of the puff pastry produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of puff pastry with the substitution of pumpkin puree. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh&gt;Ft then continued with the Duncan Test. The results of the study showed that there was a significant effect of using pumpkin puree of 20%, 30% and 40% on the quality of the texture (dry) and texture (crisp). The best result from the puff pastry quality test using pumpkin puree was 30%.

The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags.

This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors studied include SGS/non-SGS, pressure at 400MPa/600 MPa (5 min, 8–9 °C) and vacuum packaging with conventional/bio-based material. Stored over 48 d at 4 °C, the investigated parameters were drip loss, water and protein content, free amino acid (FAA) composition, colour, texture, pH and microbiological shelf life. Results revealed minimal differences in quality between packaging materials. The SGS-treated samples gave higher drip loss, lower water but higher protein and FAA content, and a softer texture. Nevertheless, adding CO2 prior to HPP significantly extended the product's microbiological shelf life compared to only HPP. Therefore, using a more environmentally friendly bio-based packaging material is feasible while undergoing mild treatments like the combination of SGS and HPP at a lower treatment pressure for shelf-life extension.

Influence of different indica rice (Oryza sativa L. subsp. indica Kato) flours on the quality and flavor characteristics of fermented rice cakes

AbstractBackgrounds and ObjectivesFermented rice cake is a common traditional fermented food in China with a crystal clear color, unique flavor, dense honeycomb structure, and soft and delicate texture. As its raw materials are not uniform, different batches often have poor product quality stability and different volatile flavor components. Therefore, this study investigates the effects of different indica rice flours on processing adaptability and their impacts on the flavor characteristics.FindingsThe results show that the seven indica rice flours have significantly different basic compositions and physicochemical properties (p &lt; .05). Specifically, the fermented rice cake prepared with TG2 showed a large specific volume, good elasticity, bright color, high volatile flavor compound contents, and the maximum comprehensive sensory evaluation score. Additionally, partial least squares discriminant analysis was conducted, and three volatile compounds were identified with variable importance for the projection &gt;1 and odor activity value &gt;1 as the criteria, namely, ethanol, styrene, and phenethyl alcohol, which played major roles in forming the overall aroma of fermented rice cakes.ConclusionsThe texture, color, and sensory score of fermented rice cakes are closely related to the basic components of the indica rice flour, and the most popular fermented rice cakes have a specific volume of no less than 2 mL/g, an L* of above 78, and a TPA‐tested elasticity of about 3 mm.Significance and NoveltyThis study may help improve the processing of fermented rice cakes and provide a theoretical basis for their production and flavor control.

Consumer-Driven Product Innovation Revolutionizes Indonesia's Snack Industry

The research on consumer preferences for Sam Agung's tempe mendoan and spicy stuffed tofu products reveals significant insights into the desired product attributes. The conjoint analysis indicates that consumers prefer tempe mendoan with a slightly salty savory taste, a non-pungent aroma, a large shape, a soft texture, a half-cooked maturity level, paper box packaging, and a small logo. For spicy stuffed tofu, the preferred attributes include a sweet spicy taste, a non-pungent aroma, a round shape, a crispy texture, a mature maturity level, paper box packaging, and a small logo. These findings suggest that Sam Agung should consider these attributes for product improvement to align with consumer preferences, potentially enhancing customer satisfaction and sales. The importance values highlight critical attributes like the logo, shape, and maturity level for tempe mendoan, and taste, logo, and maturity level for spicy stuffed tofu. Future research could expand the sample size and explore additional product attributes or different market segments to further refine these insights and support broader applicability. Highlight: Consumer Preferences: Identified key attributes for tempe mendoan and spicy stuffed tofu. Conjoint Analysis: Used to determine and prioritize consumer preferences. Product Improvement: Suggested enhancements to better meet consumer demands. Keywoard: Consumer Preferences, Conjoint Analysis, Tempe Mendoan, Spicy Stuffed Tofu, Product Improvement

Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition

The effect of a casein hydrolysate (CH) on the fermentation and quality of a naturally-fermented buckwheat sourdough (NFBS) were investigated, through assessing the fermentation characteristics, carbohydrate and protein degradation, texture, and bacterial composition of NFBS. According to the assaying data, CH might both increase the amount of lactic acid bacteria by 2.62 % and shorten the fermentation period by at least 3 h, subsequently leading to enhanced degradation of carbohydrate and protein, accompanied by a softer texture. More importantly, CH increased the relative abundance of lactobacillus in NFBS, making it the dominant bacterial genus and inhibited the growth of spoilage bacteria. In addition, Spearman correlation analysis indicated that the pH value, lactic and acetic acid contents, carbohydrates, protease activity, and these textural indices like hardness, elasticity, and adhesion had a positive/negative correlation with the bacterial composition of NFBS (Spearman correlation coefficient: −0.93-0.95). CH was thus regarded to be helpful to NFBS processing and production mainly by shortening its fermentation time, improving its fermentation performance, causing a finer texture and microstructure, and changing bacterial composition.

Registration of ‘FL16045‐25’: An early‐maturing, high‐yielding, disease‐resistant soft red facultative wheat cultivar for the southern United States

Abstract‘FL16045‐25’ (Reg. no. CV‐1207, PI 704484), a soft red, facultative doubled‐haploid wheat (Triticum aestivum L.) cultivar, was developed and tested as FL16045DH‐25 by the University of Florida and released in October 2022. FL16045‐25 was derived from the cross MD07W478‐14‐5/GA06112‐13EE16. It is well adapted from Texas to Virginia and provides producers with an early‐season, facultative (Vrn‐A1_short), medium‐height, awned, semi‐dwarf (Rht2) cultivar that has high yield potential, good straw strength, good grain volume weight, and good end‐use quality. It expresses moderate‐to‐high levels of resistance to most diseases prevalent in the southern United States. Molecular marker analysis confirms the presence of Sbm1, Yr17/Lr37/Sr38, Lr18, Sr36/Pm6, Pm54, and Pm1a‐linked disease‐resistant genes. The yield average of FL16045‐25 from 41 environments during 2020–2022 ranged from 4211 to 5782 kg ha−1, which is competitive with check cultivars that are widely used in the southern part of the United States. The grain volume weight of FL16045‐25 ranged from 749 to 785 kg m−3 (32 environments), which was higher than most of the checks. FL16045‐25 has soft grain texture with softness equivalence varying from 51.3% to 59.3% and sodium carbonate solvent retention capacity (SRC) ranging from 66.8% to 68.5%. Flour yields on a Quadrumat Senior milling system varied from 68.7% to 69.5%. Flour protein content varied from 8.9% to 9.1%. Cookie spread diameter varied from 19.4 to 19.5 cm. The presence of TaSus2‐2B, Sucrose Synthase2 gene on 2B or 2G:2B, was confirmed by marker analysis.

Friction Enhancement Through Fingerprint-like Soft Surface Textures in Soft Robotic Grippers for Grasping Abilities

Friction Enhancement Through Fingerprint-like Soft Surface Textures in Soft Robotic Grippers for Grasping Abilities

Karakteristik Organoleptik Selai Kacang Merah (Phaseolus vulgaris L) dengan Variasi Penambahan Gula Pasir

Indonesia has many types of nuts with various colors, varieties, and shapes, which have great potential to add variety and nutrition to different patisserie products. One of them is red beans (Phaseolus Vulgaris L), which is a type of legume that has the highest carbohydrate content, protein content equivalent to green beans, much lower fat content than soybeans and peanuts and is also often used as an ingredient in making jam. This research aims to determine the appropriate sugar concentration on the organoleptic characteristics of red bean butter. The research was designed using a single factor. A completely randomized design with additional sugar concentration treatment consisting of 3 treatment levels of 30, 40, and 50%. The research results show that the addition of 50% sugar concentration is the best concentration based on the results of organoleptic tests, which include hedonic tests, like color (2.64), like taste (3.04), like texture (3.24), like aroma (3.24), Overall like is close to very like (3.64). Hedonic quality test for chocolate color (3.08), red bean aroma (3.36), soft texture (3.28), and red bean taste (3.24).

Antemortem Stress Regulates Postmortem Glycolysis in Muscle by Deacetylation of Pyruvate Kinase M1 at K141.

It is well known that preslaughter (antemortem) stress such as rough handling, transportation, a negative environment, physical discomfort, lack of consistent routine, and bad feed quality has a big impact on meat quality. The antemortem-induced poor meat quality is characterized by low pH, a pale and exudative appearance, and a soft texture. Previous studies indicate that antemortem stress plays a key role in regulating protein acetylation and glycolysis in postmortem (PM) muscle. However, the underlying molecular and biochemical mechanism is not clearly understood yet. In this study, we investigated the relationship between antemortem and protein acetylation and glycolysis using murine longissimus dorsi muscle isolated from ICR mice and murine muscle cell line C2C12 treated with epinephrine hydrochloride. Because adrenaline secretion increases in stressed animals, epinephrine hydrochloride was intraperitoneally injected epinephrine into mice to simulate pre-slaughter stress in this study to facilitate experimental operations and save experimental costs. Our findings demonstrated that protein acetylation in pyruvate kinase M1 (PKM1) form is significantly reduced by antemortem, and the reduced acetylation subsequently leads to an increase in PKM1 enzymatic activity which causes increased glycolysis in PM muscle. By using molecular approaches, we identified lysine 141 in PKM1 as a critical residue for acetylation. Our results in this study provide useful insight for controlling or improving meat quality in the future.

Quality and staling characteristics of wheat bread improved by adding Eucommia ulmoides oliver leaf micropowder

The wheat flour partially replaced by Eucommia ulmoides Oliver leaf micropowder (EUOLMP) was used to make bread, and the textural properties, moisture distribution, staling characteristics and internal structure of the resulting bread were analyzed to explore the effect of EUOLMP on the quality of wheat bread. The substitution level of EUOLMP had significant effects on the quality and staling characteristics of fresh bread. When 0.5%–1% of wheat flour was replaced by EUOLMP, the fresh bread gained higher specific volume, softer texture, improved porosity, and increased proportion of tightly bound water. The Differential Scanning Calorimetry (DSC) and X-ray diffraction (XRD) analysis demonstrated that the retrogradation enthalpy and relative crystallinity of bread decreased with the EUOLMP addition, which indicated that EUOLMP inhibited starch coagulation and recrystallization in bread and delayed the staling of bread. The EUOLMP substitution for wheat flour (at a 1% substitution level) could also obtain favorable sensory evaluation.

Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system.

Although pork loins is not a tough meat, they need to develop meat products with a soft texture for the elderly. This study focused on the physicochemical properties and tenderness characteristics of pork loin injected with green kiwifruit juice (GRJ) and gold kiwifruit juice (GOJ) during various incubation times. In addition, the antioxidant activities of hydrolysate derived from the hydrolysis of pork loin by kiwifruit juice protease were evaluated. The pork loin was injected with 10% and 20% GRJ and GOJ, under various incubation times (0, 4, 8, and 24 h). Then, the physicochemical properties and tenderness of pork loins were measured. 2,2- diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power were conducted to determine hydrolysate's antioxidant activities derived from pork loin's hydrolysis by kiwifruit juice protease. GRJ had greater tenderizing ability than GOJ, even at the 10% addition. When kiwifruit juice was injected into pork loin, the tenderness increased with increasing incubation time. This was confirmed by the decrease in intensity of the myosin heavy chain (MHC) band in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In particular, the MHC band decreased at 8 h for both 10% GRJ and 20% GOJ and at 4 h for 20% GRJ alone. The highest myofibril fragmentation index and peptide solubility were observed in pork loin treated with 20% GRJ compared to the other treatments during incubation. The 10% GRJ and 20% GOJ treatments showed similar levels of antioxidant activity of the protein hydrolysates in pork loin, and 20% GRJ showed the highest activity among the treatments. Kiwifruit juice had protease activity, and GRJ was more useful for tenderizing meat products than GOJ. Thus, GRJ at 10% could be a potential agent to tenderize and enrich the natural antioxidant activity through the proteolysis of pork loin.

SERUM OF EXTRACT Onchidium Typhae USES HYDROXYETHYL CELLULOSE AND CARBOXYMETHYL CELLULOSE NATRIUM BASE AS ANTIOXIDANT

Antioxidants can prevent premature aging (anti-aging) and various types of cancer and increase body immunity. Empirically, Onchidiid slugs have been used as natural antioxidants. This study aimed to determine the antioxidant potency of the serum of Onchidiid slug ethanolic extract. The Onchidiid slug extract was obtained by maceration and was prepared to create two effective serum formulations. Formula A involved hydroxyethyl cellulose (HEC), while Formula B employed sodium carboxymethyl cellulose (Na-CMC) as gelling agent. The second serum formula was rigorously evaluated and subjected to antioxidant activity testing by the diphenyl-2-picrylhydrazyl (DPPH) method. The serum preparation with the best physical properties and antioxidant activity was serum A at a concentration of 1%. Physical test results showed that serum A had a yellow color with a distinctive smell and was homogeneous with a soft texture. The test results for the spreadability and stickiness properties of serum A were 6 cm2 and 1'55'' second. The serum A antioxidant activity test results showed moderate free-radical scavenging activity, with an IC50 value of 277 ppm. Keywords: Anti-aging, 2,2-diphenyl-1-pikrilhidrazyl, Onchidium typhae, Antioxidant