Granulation and Production Approaches of Orally Disintegrating Tablets
Dilip M. Parikh in Handbook of Pharmaceutical Granulation Technology, 2021
The application of a dosage form in the mouth without using water intensifies the bad taste of the drug molecule. Successful masking of the bitter taste of the drug must be achieved to accomplish patient compliance. Flavors and sweeteners are the main excipients used in this order. Flavor oils, fruit essences, and aromatic oils are the most commonly used flavoring agents. Sweeteners, on the other hand, play multiple roles in ODT formulations. Sugar-based sweeteners are hydrophilic materials with bulking property and provide fast disintegrating while masking the drug taste. Artificial sweeteners like aspartame and sugars derivatives, and bulking agents like dextrose, fructose, isomalt, lactilol, maltitol, maltose, mannitol, sorbitol, starch hydrolysate, polydextrose, and xylitol are applied for these purposes.
Humectants in Personal Care Formulation: A Practical Guide
Randy Schueller, Perry Romanowski in Conditioning Agents for Hair and Skin, 2020
The organic humectant class is the broadest and the most widely used in personal care formulation. These materials are typically polyhydric alcohols and their esters and ethers. Glycerin, propylene glycol, and sorbitol are the most common examples. The simplest unit is ethylene glycol, and a series can be built by the addition of ethylene oxide to the basic unit. This leads to a series composed of ethylene glycol, propylene glycol, glycerin, sorbitol, and polyethylene glycol. The series cannot be extended too far, however, since the ether linkages tend to reduce hygroscopicity. The "strength" of a humectant is principally dependent on the ratio of hydroxy groups to carbons. As this ratio increases, there is an increase in the hygroscopicity.
Personal Weight Loss Strategies in Obesity
Emily Crews Splane, Neil E. Rowland, Anaya Mitra in Psychology of Eating, 2019
Some currently popular sweeteners include Splenda®, Truvia®, and Monk fruit sweeteners. Sucralose (marketed as Splenda®) is derived from sucrose and probably has the most authentic sugar flavor when compared with saccharin and aspartame (Quinlan & Jenner, 2006). As of 2008 it is believed to be the most widely used sweetener in the United States (Sylvetsky & Rother, 2016). Steviol glycoside sweeteners (commonly called stevia) are a class of zero-calorie sweeteners derived from the Stevia rebaudiana plant, which is native to parts of South America. Luo han guo sweeteners are derived from the Siraitia grosvenorii plant or Monk fruit which is native to parts of China and Thailand. Both stevia and Monk fruit sweeteners are relatively recent arrivals on the United States market (circa 2008). The largest-by-weight ingredient of Truvia® (which is sold as a stevia-based “natural” sweetener) is in fact not stevia but the sugar alcohol, erythritol (“Truvia FAQ”, 2018). Sugar alcohols, also called polyols, are an example of a nutritive sweetener. While they contain some calories (ranging from 0–3 kcal/g, which is lower than table sugar which has ~4 kcal/g), they are incompletely absorbed by humans, resulting in fewer calories retained following their consumption. Examples of sugar alcohols include xylitol, erythritol, and sorbitol. Sugar alcohols are frequently used in sugar-free candies and chewing gum.
COVID-19: quarantine, isolation, and lifestyle diseases
Published in Archives of Physiology and Biochemistry, 2023
Heena Rehman, Md Iftekhar Ahmad
The glycaemic response of the body directly depends on the amount of carbohydrate consumed. The recommended carbohydrate depends on the metabolic needs of a person, the type of medication, insulin, and individual preferences. For better management of diabetes, foods with added sugars and refined grains should be limited (American Diabetes Association 2019). Glycaemic control can be improved by choosing foods with a low glycaemic index. Lower glycaemic foods and whole grains, and minimally processed foods have a low glycaemic index. Sugar alcohols such as maltitol and sorbitol can be used as sugar substitutes. Fifty grams of fibre per day has been shown to improve glycaemic control (American Diabetes Association 2013). The Mediterranean diet containing unsaturated fats helps in controlling sugar levels. A higher intake of protein (28–40% of total kcal) has been shown to improve glycaemic control (Layman and Baum 2004).
Nanoparticle-based chewable gels of praziquantel
Published in Pharmaceutical Development and Technology, 2023
M. Alejandra Gonzalez, M. Verónica Ramírez-Rigo, Noelia L. Gonzalez Vidal
Nomenclature, qualitative and quantitative composition of chewable gels, can be observed in Table 1. Gelatine was incorporated at two concentrations (8% and 12%), within the recommended range for this hydrocolloid, to evaluate the influence of this parameter over the texture properties of the gelled systems (Hartel et al. 2018). Water was added for the moistening of the gelatine and the progress of gelation method. Glycerine and sorbitol were added to provide a sweet taste to the formulation, and to reduce stiffness and improve the flexibility of the gel, due to their plasticizing effect (García Sanchez and Santos Buelga 2001). The incorporation of citric acid improves the taste of the final formulation and provides a lower pH, required to prevent microbial contamination. Besides, PZQ was added to the soft mixture of excipients from the following intermediate products (IP):IPa: NS containing PZQ and stabilized with PVP and P188, in a drug to stabilizers ratio of 1:1 (Gonzalez et al. 2018). The concentration of PZQ in the NS was 1% (w/v).IPb: Nanocomposite microparticles obtained by spray-drying of IPa (Gonzalez et al. 2019) and dispersed in water to obtain two final PZQ concentrations: 2% and 12% (w/v).
Dynamics and metabolic profile of oral keratinocytes (NOK-si) and Candida albicans after interaction in co-culture
Published in Biofouling, 2021
Paula Masetti, Paula Volpato Sanitá, Janaina Habib Jorge
The extra- and intracellular metabolites (glycerol, citrate, sorbitol, and malate), also evaluated in the present study, participate in cell metabolism carrying out different functions. They are related to mitochondrial activities and energy production. In addition, they are indicators of lipid biosynthesis rates, crucial for cell growth (plasma membranes), and also for protein production (Sellick et al. 2015). The results of this study showed that, in general, extracellular glycerol, citrate, and sorbitol, as well as intracellular glycerol, were more abundant in the co-culture than in the single cultures (Figures 4 and 5). The levels of the intracellular citrate and sorbitol were also higher in the co-culture and the abundance of these metabolites was very low in the first 48 h (Figure 5). The metabolism of extracellular malate only initiated at 48 h and showed higher levels in the co-culture. These results are in agreement with Cheng et al. (2013) who observed that the concentrations of some metabolites were significantly higher in co-cultures than in anaerobic fungal monocultures. Likewise, the increased activity in the co-culture can be explained by the dynamic cellular interaction and the consequent increase in their metabolism.