Sustainable Alternatives to Petroleum-Derived Excipients in Pharmaceutical Oil-in-Water Creams.

Recently, vast efforts towards sustainability have been made in the pharmaceutical industry. In conventional oil-in-water (O/W) cream formulations, various petroleum-based excipients, namely mineral oil and petrolatum, are commonly used. Natural or synthetic excipients, derived from vegetable sources, were explored as alternatives to petroleum-based excipients in prototype topical creams, with 1% (w/w) lidocaine. A conventional cream comprised of petroleum-derived excipients was compared to creams containing sustainable excipients in terms of key quality and performance attributes, physicochemical properties, and formulation performance. The petrolatum-based control formulation had the highest viscosity of 248.0 Pa·s, a melting point of 42.7°C, a low separation index at 25°C of 0.031, and an IVRT flux of 52.9 µg/cm2/h. Formulation SUS-4 was the least viscous formulation at 86.9 Pa·s, had the lowest melting point of 33.6°C, the highest separation index of 0.120, and the highest IVRT flux of 139.4 µg/cm2/h. Alternatively, SUS-5 had a higher viscosity of 131.3 Pa·s, a melting point of 43.6°C, a low separation index of 0.046, and the lowest IVRT flux of 25.2 µg/cm2/h. The cumulative drug permeation after 12 h from SUS-4, SUS-5, and the control were 126.2 µg/cm2, 113.8 µg/cm2, and 108.1 µg/cm2, respectively. The composition of the oil-in-water creams had influence on physicochemical properties and drug release; however, skin permeation was not impacted. Sustainable natural or synthetic excipients in topical cream formulations were found to be suitable alternatives to petroleum-based excipients with comparable key quality attributes and performance attributes and should be considered during formulation development.

Analytical rheology as a tool for the structural investigation of citrus pectin.

Rheological analysis of citrus pectin at pH 3 and 7 elucidates its structural dynamics, revealing distinct behaviors influenced by pH. At pH 3, pectin exhibits shear-thinning, with solvent-independent unified rheological profiles identifying three concentration regimes: 0.5%-1.5%, 2%-3%, and 3.5%-4%. These regimes, alongside Cox-Merz superpositions, outline the semi-dilute (c*) and concentrated (c**) transitions at 1.5%-2% and 3%-3.5%, respectively. Moreover, a Morris equation exponent of 0.65 indicates flexible, mobility-restricted macromolecules. Conversely, at pH 7, increased viscosities and Morris plot linearity for p = .1 suggest rigid chain behavior due to electrostatic repulsion among ionized acidic groups. This rigidity leads to concentration-dependent self-assembly structures that diverge from expected unified rheological profiles, a deviation amplified by heating-cooling cycles. This study clarifies the impact of pH on citrus pectin's rheology and emphasizes the intricate relationship between polymeric chain rigidity, self-assembly, and viscosity. By providing a refined understanding of these mechanisms, our findings contribute to the broader field of polysaccharide research, offering insights critical for developing and optimizing pectin-based applications in various industries.

Rheological and tribological properties of native potato starch agglomerated by fluidized bed granulator.

We explored the rheological and tribological properties of potato starch agglomerated with a sugar binder (maltodextrin or lactose) at various concentrations by using a fluidized bed granulator. The magnitudes of consistency index and apparent viscosity of agglomerated potato starch (APS) decreased as the binder concentration was increased. Moreover, APS with a sugar binder showed lower viscoelastic moduli and higher tan δ values compared to APS with water as the binder (the control). The gel strength of all agglomerates decreased as the sugar concentration was increased. All samples showed anti-thixotropic behavior, and especially, APS with 20 % lactose showed a small anti-thixotropic area. Utilizing the Arrhenius equation clearly elucidated the effect of temperature on the apparent viscosity of all the samples. Although the maltodextrin concentration had little influence on the activation energy of APS, it increased as the lactose concentration was increased. APS samples with a sugar binder showed greater friction coefficient values compared to the control, with maltodextrin having a significant impact. The findings indicate that the rheological and tribological properties of APS rely on the type and concentration of sugar binder.

Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels.

To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI-sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and ß-turn, and increased the ß-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group.

Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.

The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, ß-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato-wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato-wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein-starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. PRACTICAL APPLICATION: Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.

Effect of Silica Fume Utilization on Structural Build-Up, Mechanical and Dimensional Stability Performance of Fiber-Reinforced 3D Printable Concrete.

It is known that 3D printable concrete mixtures can be costly because they contain high dosages of binder and that the drying-shrinkage performance may be adversely affected. Mineral additives and fibers are generally used to control these negative aspects. In this study, the use of silica fume, a natural viscosity modifying admixture, was investigated to improve the rheological and thixotropic behavior of 3D printable concrete mixtures reinforced with polypropylene fiber (FR-3DPC). The effect of increasing the silica fume utilization ratio in FR-3DPC on the compressive strength (CS), flexural strength (FS), and drying-shrinkage (DS) performance of the mixtures was also examined. A total of five FR-3DPC mixtures were produced using silica fume at the rate of 3, 6, 9, and 12% of the cement weight, in addition to the control mixture without silica fume. As a result of the tests, the dynamic yield stress value decreased with the addition of 3% silica fume to the control mixture. However, it was found that the dynamic yield stress and apparent viscosity values of the mixtures increased with the addition of 6, 9, and 12% silica fume. With the increase in the use of silica fume, the CS values of the mixtures were generally affected positively, while the FS and DS behavior were affected negatively.

Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties.

In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin binary complexes were investigated. Thermal treatments (25, 63, or 85 °C) significantly decreased the particle size but increased the molecular weight of PA-pectin complexes, which indicated that heating altered the intermolecular and intramolecular interactions between PA and pectin. The thermal treatments reduced the apparent viscosity of both pectin and PA-pectin complexes, but the presence of proanthocyanidins (PAs) increased the apparent viscosity and water mobility of the PA-pectin complexes. Antioxidant activity analysis showed that the presence of pectin slightly reduced the antioxidant activity of the PAs, but there were no significant changes in the total phenolic content and antioxidant activity after thermal treatment. Finally, we found that pectin reduced the astringency of the PAs by forming PA-pectin complexes. Moreover, the thermal treatments also significantly reduced the astringency of the PA-pectin complexes.

The extraction of buckwheat protein and its interaction with kappa-carrageenan: Textural, rheological, microstructural, and chemical properties.

Current plant-based foods use plant proteins as a key structuring and texturing ingredient. The use of water for extraction can replace conventional protein extraction methods. Water extraction of protein is environmentally friendly and could prevent the loss of protein functionality due to extreme pH changes. This study demonstrates an aqueous extraction method, coupled with ultrasound as pre-treatment, to obtain buckwheat protein (BWPE) and assess its gelling property and composited gel with kappa-carrageenan (k-carr). Textural and rheological analyses showed that the hardness and storage modulus of the composited gel containing 1 % w/w BWPE and 1 % w/w k-carr was 4.2-fold and 100-fold, respectively, higher than k-carr gel at 1 % w/w. Light microscopy showed a mixed bi-continuous gel system, with k-carr reinforcing the protein gel network. Besides volume exclusion effects, chemical bond and FTIR analyses revealed that adding k-carr to BWPE altered the protein's secondary structure and mediated protein denaturation during heating. This results in greater ß-sheet content, which creates a more organised gel structure. These results demonstrated that ultrasound-assisted water-extracted BWPE, together with varying concentrations of k-carr, can be used to develop composited gels of tailorable textural and rheological properties to suit different food applications.

Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein.

The effect of adding apple high-methoxy pectin (HMP) (0-3 mg∙mL-1) on heat-induced gel characteristics of low concentration silver carp myofibrillar protein (MP) (15 mg∙mL-1) was studied. It was found that the hardness of gel increased by 20.6 times with adding 2 mg∙mL-1 HMP. Besides, HMP aided in the development of disulfide bonds and the aggregation of hydrophobic groups. During gel formation, the maximal storage modulus (G') of samples supplemented with 2 mg·mL-1 HMP was raised by a factor of 2.7. Of note, the images of SEM showed that protein and water were tightly combined with a proper amount of HMP and made its pores more uniform and dense. Meantime, the addition of moderate amounts of HMP enabled the formation of gels with favorable texture and performance at low concentration of MP was identified, which could provide a theoretical reference for the design and production of flesh low-calorie food gel.

Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin.

Pectin yield of 22.22 ± 0.98 % (dry basis) was achieved from prematurely dropped Golden Delicious apples, having a light orange hue (hue value: 78.08 ± 0.04) and an overall color difference (ΔE) of 9.92 ± 0.01 compared to commercial pectin (CP). Extracted AP exhibited a lower equivalent weight (725.24 ± 29.73) and higher methoxy content (8.36 ± 0.28 %) in contrast to CP. However, a similar degree of esterification of 71.57 ± 0.79 and 70.55 ± 0.59 %, was observed in AP and CP respectively. Apple pectin demonstrated slight lower galacturonic acid (GalA) content of 68.10 ± 3.94 % in comparison to 72.31 ± 4.62 % of CP, which was further corroborated by reduced intensity in FTIR fingerprint region (912-1025 cm-1). Morphology revealed a sheet-like cloudy appearance indicating a significant presence of associated sugars whereas X-ray diffraction highlighted the highly amorphous nature of AP. AP and CP solutions (3-9 %) displayed a shear-thinning flow and viscoelastic behavior where the loss (G') moduli dominated over the storage moduli (G"). Owing to high degree of esterification, galacturonic acid content (>65 %) that aligns with commercial standards and viscoelastic behavior, the extracted AP holds promise for potential utilization in commercial applications. This study underscores the potential for sustainable utilization of prematurely dropped apples through pectin extraction, contributing to valorization of the wasted bioresource.

Strong gelation capacity of a pectin-like polysaccharide in the presence of K+ ion.

In the present study, a pectin-like apple polysaccharide (AP) obtained by metal precipitation technique was demonstrated to show strong gelling capacity in the presence of K+ ion upon cooling. Increasing amount of K+ addition monotonically promoted the gelation of AP, as characterized by the increased gelation temperature (Tgel), gel melting temperature (Tmelt) and the gel strength. Compared with K+ ion, Na+ was unable to induce AP gelation even at high ionic concentrations, but other monovalent cations (Rb+, Cs+) can induce the gelation as in the case of K+ addition. At room temperature, the minimum cationic concentration as required to induce AP gelation followed the order of K+ ≈ Cr+ (8 mM) > Rb+ (3.5 mM), indicating that cationic radius (Na+ < K+ < Rb+ < Cs+) played a dominant role in inducing AP gelation, but other factors may also be involved. Finally, the gelation behavior of AP in the presence of K+ was explained as the suppressed intermolecular electrostatic repulsion between AP chains due to the strong electrostatic shielding effect of K+, which led to the formation of a gel network mediated by intermolecular hydrogen bonding. This reported gelation property may allow AP to find application as a new gelling polysaccharide.

Rheological Properties and Composition Affecting the Skin Permeation of a Model of a Hydrophilic Drug in Lecithin Reverse Wormlike Micelles.

We investigated the effect of the rheological properties and composition of lecithin reverse wormlike micelles (LRWs) on the skin permeation of a model of a hydrophilic drug to determine whether LRWs support uniform hydrophilic drug/oil-based formulations and good drug penetrate into skin. Here, we prepared LRWs with D (-)-ribose (RI) or glycerol (GL) as polar compounds, liquid paraffin (LP) or isopropyl myristate (IPM) as oils, and 6-carboxyfluorescein (CF) as a model for a hydrophilic drug, and evaluated the rheological properties and skin penetration characteristics of the preparations. The LRWs showed moderate viscosity at 25 °C, a typical storage temperature, but decreasing viscosity at 32 °C, the surface temperature of human skin, suggesting that the LRWs would penetrate the microstructure of skin (e.g., wrinkles and hair follicles). The highest skin permeability of CF was observed when IPM was used as the oil, suggesting that both the stratum corneum and hair follicle routes are involved in drug permeation. The penetration of CF into hair follicles is influenced not only by the rheology of the formulation but also by the interaction between IPM and sebum in the hair follicles.

Bioethanol lignin-rich residue from olive stones for electrospun nanostructures development and castor oil structuring.

This work describes the chemical and structural characterization of a lignin-rich residue from the bioethanol production of olive stones and its use for nanostructures development by electrospinning and castor oil structuring. The olive stones were treated by sequential acid/steam explosion pretreatment, further pre-saccharification using a hydrolytic enzyme, and simultaneous saccharification and fermentation (PSSF). The chemical composition of olive stone lignin-rich residue (OSL) was evaluated by standard analytical methods, showing a high lignin content (81.3 %). Moreover, the structural properties were determined by Fourier-transform infrared spectroscopy, nuclear magnetic resonance, and size exclusion chromatography. OSL showed a predominance of ß-ß' resinol, followed by ß-O-4' alkyl aryl ethers and ß-5' phenylcoumaran substructures, high molecular weight, and low S/G ratio. Subsequently, electrospun nanostructures were obtained from solutions containing 20 wt% OSL and cellulose triacetate with variable weight ratios in N, N-Dimethylformamide/Acetone blends and characterized by scanning electron microscopy. Their morphologies were highly dependent on the rheological properties of polymeric solutions. Gel-like dispersions can be obtained by dispersing the electrospun OSL/CT bead nanofibers and uniform nanofiber mats in castor oil. The rheological properties were influenced by the membrane concentration and the OSL:CT weight ratio, as well as the morphology of the electrospun nanostructures.

Analyzing the performance of synthesized nano-catalysts for transesterification of waste cooking oil as environment friendly drilling fluid.

Ester-based drilling fluids (EBDF) are preferred over oil-based drilling fluids (OBDF) and water-based drilling fluids (WBDF) because of their great biodegradability, low toxicity, and improved performance. In this work, waste cooking oil methyl ester (WCOME) was used to prepare an environmentally friendly EBDF. Through a transesterification process utilizing a modified calcium oxide based heterogenous catalyst, the waste cooking oil is transformed into waste cooking oil methyl ester. Response surface approach was used to strengthen the transesterification. The optimize conditions for CaO/Al2O3 resulted in the highest yield of 96.56% at a molar ratio of 11.9:1, 3.19 wt % of CaO/Al2O3, 53.79 °C, and 76.86 min. In contrast, CaO/TiO2 yielded 98.15% at a molar ratio of 11.99:1, with a CaO/TiO2 of 2.53 wt % at 59.79 in 68.14 min. Additionally, two separate densities of 9 ppg and 12 ppg EBDF are formulated with two distinct oil-to-water ratios (70:30 and 80:20) using synthesized WCOME. To assess the effectiveness of formulated EBDF thorough rheological investigation is conducted at 150°. Additionally, the filtration loss at HPHT conditions, emulsion stability, and Barite sag analysis of the drilling fluid are all analyzed at before ageing and after dynamic ageing. With better rheological features, less fluid loss, good emulsion stability, and minimal barite sagging, the designed EBDF performs efficiently. The drilling fluid met the API requirement and demonstrated stability even after ageing at 250 °F for 72 h, suggesting that it may be used for extended periods of time in drilling.

Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour.

The development of new production lines of extruded ready-to-eat (RTE) snacks often results in high losses of edible food due to the trial-and-error approach in industry. Being able to predict extrudate characteristics of new formulations before having to run trials on industrial scale would be beneficial for reducing waste and having a more efficient development process. With this study, the correlation between pasting properties of seven blends of flours/starches and extrudate characteristics was investigated (100% corn grits, 25% and 50% replacement of corn grits with high amylose starch, potato starch, and rice flour). The predictive power of pasting characteristics on extrudate's moisture content, water absorption and solubility index, sectional expansion index (SEI) and hardness was studied. Results indicated the potential of predicting SEI, water solubility index (WSI), and water absorption index (WAI) of RTE-snacks. WSI and WAI were, respectively, negatively correlated with peak temperature (R2  = 0.897), and positively with peak temperature and positively with trough viscosity (R2  = 0.855). One can conclude that the rheometer can be a useful tool to gain insight into the characteristics of the extrudate, although further research with enlargement of the dataset is necessary to make the rheometer effectively deployable for potentially other extrudate characteristics.

Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity.

Black garlic is rich in brown pigments and Maillard reaction products are known for antioxidant activity and health promoting effects. In the present investigation, we report a facile strategy for fabricating low-fat innovative mayonnaise (IM) using black garlic particles (BGP) as a natural pigment, and a functional ingredient. Whey protein concentrate and high methoxyl pectin at optimized concentrations were utilized for fabricating an IM which served as a control. IM5 and IM10 were ternary composites constituting whey protein, high methoxyl pectin along with BGP (@5 and 10% respectively). The formulation IM10 (BGP @10%) showed high firmness and low spreadability quotient, hence IM5 was taken forward for fabrication for two more variants namely IM-J (using low methoxyl pectin (LMP) from jackfruit peels) and IM-C (LMP from citrus). The effect of BGP and LMP on the functional quality of IM was confirmed through zeta potential, antioxidant activity, textural, rheological, and microscopic evaluation. Fluorescence microscopy confirmed the presence of solid particles over the fat phase of IM, while interaction of pectin and whey proteins was demonstrated through fluorescence emission spectroscopy which clearly displayed stabilization of IM through the formation of Pickering emulsion. Pronounced difference in color and flavor score with BGP established high sensory scores in IM5, IM-J, and IM-C. Rheology supported the stabilizing effects of LMP in IM-J and IM-C in terms of speedy recovery of thixotropy, with recovering storage modulus (G'). Enhanced viscosity of IM-C and IM-J further corroborated the dual effect of LMP and BGP in improving emulsifying and functional quality of IM. Enhanced oxidative stability of IM was established by reduced peroxide and Totox values. Overall our results suggest the promising applications of black garlic as functional ingredient in protein and pectin based Pickering emulsions.

Myomodulation with Facial Fillers: A Comprehensive Technical Guide and Retrospective Case Series.

The article titled "Myomodulation with Facial Fillers: A Comprehensive Technical Guide and Retrospective Case Series" by Coimbra et al. in Aesthetic Plastic Surgery presents a technical guide for holistic facial treatment using hyaluronic acid (HA) fillers and a map for addressing individual facial units through myomodulation. The authors' approach is appreciated for its value. However, concerns arise about the employed methodologies. Understanding HA's properties is vital for treatment standardization. The significance of HA's rheological properties, encompassing viscosity, elasticity, and cohesiveness, is critical for optimal dermal filler selection. The authors' insights are acknowledged, yet further analysis considering these factors is recommended. LEVEL OF EVIDENCE V: This journal requires that authors assign a level of evidence to each article. For a full description of these Evidence-Based Medicine ratings, please refer to the Table of Contents or the online Instructions to Authors www.springer.com/00266 .

The extraction, structure characterization and hydrogel construction of a water-insoluble ß-glucan from Poria cocos.

Most reported polysaccharides from Poria cocos (PCPs) in traditional Chinese medicine decoctions were water-soluble heteropolysaccharides while the water-insoluble PCPs were scarcely researched due to the poor water-solubility. In this study, a water-insoluble polysaccharide with high yield of 59%, and high purity with a glucan content of 98.8%, was isolated by diluted sodium hydroxide at low temperature and coded as PCPA. The chemical structure of PCPA was identified as a liner ß-glucan with 1, 3-linked glycosidic bond by the fourier infrared spectrum (FT-IR), ion chromatography (ICP), gas chromatography and mass spectrometry (GC-MS), and nuclear magnetic resonance (NMR) measurements. Importantly, PCPA was successfully used to construct hydrogels (PCPA-Gs) with good thermal stability, water retention ability and swelling property through simple physical cross-linking, due to the abundance of hydroxyl groups on glucan chains. Moreover, the rheology analysis of PCPA-Gs showed a rapid transition between gel and sol as well as the shear-thinning property. The hydrogel developed in this study holds promise for applications in the food, pharmaceutical, and cosmetic fields.

Investigations on Stability of Polycarboxylate Superplasticizers in Alkaline Activators for Geopolymer Binders.

Calcined clays are interesting starting materials to be used as SCMs (supplementary cementitious materials) in cements or to be converted to geopolymers by activation with a high alkaline activator. The adjustment of the properties in the fresh state, especially regarding the consistency of these binders, is almost exclusively achieved by the addition of water, since commercially available superplasticizers seem to be ineffective in low-calcium geopolymer systems. The aim of this study was a systematic investigation of various PCE (polycarboxylate ester/ether) superplasticizers (methacrylate ester PCE: MPEG, isoprenol ether PCE: IPEG, methallyl ether PCE: HPEG) with respect to their stability in different alkaline activators (NaOH, KOH, sodium and potassium silicate solutions). The effectiveness of superplasticizers (SPs) in low-calcium geopolymer binders was verified by rheological tests. Size exclusion chromatography was used to investigate if structural degradation of the superplasticizers occurs. The investigated PCE superplasticizers showed a thickening effect in the low-calcium geopolymer system. Depending on the alkalinity of the activator solution, a degradation process was detected for all the PCEs investigated. The side chains of the PCEs are cleaved off the backbone by basic ester and ether hydrolysis. The highest degree of degradation was found in sodium and potassium silicate solutions. In alkaline hydroxide solutions, the degradation process increases with increasing alkalinity.

Properties of Self-Compacting Concrete Produced with Optimized Volumes of Calcined Clay and Rice Husk Ash-Emphasis on Rheology, Flowability Retention and Durability.

The durability of concrete requires a dense microstructure which can be achieved by using self-compacting concrete (SCC). Both calcined clay (CC) and rice husk ash (RHA) are promising supplementary cementitious materials (SCMs) that can partially replace cement, but their use in SCC is critical due to their higher water demand (WD) and specific surface area (SSA) compared to cement. The effect of partial substitution of cement at 20 vol-% with binary and ternary blends of CC and RHA on flowability retention and durability of SCC was investigated. The empirical method of SCC design was adopted considering the physical properties of both CC and RHA. The deformability of the SCC was evaluated using the slump flow and J-ring tests. The T500 time and the V-funnel test were used to assess the viscosity of the SCC. The flowability retention was monitored by the plunger method, and flow resistance was determined based on the rheological measurements of SCC. The evolution of the hydrate phases of the binder in SCC was determined by thermogravimetric analysis, while the durability was evaluated by a rapid chloride migration test. Cement partial replacement with 20 vol-% CC has no significant effect on fresh SCC, flowability retention, compressive strength and durability properties. On the other hand, 20 vol-% RHA requires a higher dosage of SP to achieve self-compactability and increase the viscosity of SCC. Its flowability retention is only up to 30 min after mixing and exhibited higher flow resistance. It consumes more calcium hydroxide (CH) and improves the compressive strength and chloride resistance of SCC. The ternary blending with CC and RHA yielded better fresh SCC properties compared to the binary blend with RHA, while an improved chloride penetration resistance could be achieved compared to the binary CC blend.