Application of factorial experimental design for optimization and development of color lipstick containing antioxidant-rich Sacha inchi oil.

This study aimed to optimize and develop the color lipstick formulation containing antioxidant-rich Thai Sacha inchi oil using full factorial experimental design. Antioxidant capacity of Sacha inchi oil was elucidated using DPPH and linoleic acid peroxidation assays. The y-tocopherol content of the oil was also determined by high-performance liquid chromatography. Developing the color lipstick, lipstick base was optimized through the variation of %Sacha inchi oil, Ozokerite and Carnauba wax ratio (O:C ratio) and %Fat. Concurrently, the influences of these factors on lipstick physical characteristics were analyzed by means of statistics. Thai Sacha inchi oil exerted a notable antioxidant capacity with the highest y-tocopherol content. The combined effect of all factors influenced on the variations of breaking point and hardness of the lipsticks. Otherwise, only the O: C ratio negatively affected on melting point. The color lipstick containing methyl methacrylate crosspolymer and stearyl dimethicone as texture enhancers, significantly provided a greater color transfer than the plain formulation. In conclusion, Thai Sacha inchi oil could be a promising antioxidant-rich oil for developing into color lipstick. To evolve the desirable lipstick, the optimum proportion of wax, fat and oil played a crucial role in both structural integrity as well as texture and spreadability.

Characterization of Chlorhexidine-Impregnated Cellulose-Based Hydrogel Films Intended for the Treatment of Periodontitis.

Periodontitis comprises a chronic inflammation that is initiated by microbiota biofilm. If left untreated, periodontitis may lead to permanent tooth loss. Herein, we propose to design and improve a localized form of therapy comprising a chlorhexidine-impregnated hydrogel. Hydrogel films were prepared by varying the ratio between cellulose (MCC) and carboxymethylcellulose sodium (CMC) using the crosslinker epichlorohydrin (ECH). The hydrogel was loaded with chlorhexidine. Increasing the CMC ratio led to a reduction in the number of pores, an increase in their size, lower glass transition temperature (T g ), decreased Young's modulus, and increased film stretching and affected the time of release. Bacterial and fungal zones of inhibition showed similar activity and were not affected by the CMC and MCC ratio. Hydrogels loaded with chlorhexidine prevented the growth of S. oralis and C. albicans microorganisms and may provide a promising local delivery system for treating periodontitis.

Self-consistent field modeling of mesomorphic phase changes of monoolein and phospholipids in response to additives.

Mapping the topological phase behaviour of lipids in aqueous solution is time consuming and finding the ideal lipid system for a desired application is often a matter of trial and error. Modelling techniques that can accurately predict the mesomorphic phase behaviour of lipid systems are therefore of paramount importance. Here, the self-consistent field theory of Scheutjens and Fleer (SF-SCF) in which a lattice refinement has been implemented, is used to scrutinize how various additives modify the self-assembled phase behaviour of monoolein (MO) and 1,2-dioleoyl-phosphatidylcholine (DOPC) lipids in water. The mesomorphic behaviour is inferred from trends in the mechanical properties of equilibrium lipid bilayers with increasing additive content. More specifically, we focus on the Helfrich parameters, that is, the mean and Gaussian bending rigidities (κ and [small kappa, Greek, macron], respectively) supplemented with the spontaneous curvature of the monolayer (Jm0). We use previously established interaction parameters that position the unperturbed DOPC system in the lamellar Lα phase ([small kappa, Greek, macron] < 0, κ > 0 and Jm0 ≈ 0). Similar interaction parameters position the MO system firmly in a bicontinuous cubic phase ([small kappa, Greek, macron] > 0). In line with experimental data, a mixture of MO and DOPC tends to be in one of these two phases, depending on the mixing ratio. Moreover we find good correlations between predicted trends and experimental data concerning the phase changes of MO in response to a wide range of additives. These correlations give credibility to the use of SF-SCF modelling as a valuable tool to quickly explore the mesomorphic phase space of (phospho)lipid bilayer systems including additives.

Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system.

High-intensity ultrasound (HIU) has been used in the past to change fat crystallization and physical properties of fat crystalline networks. The objective of this work was to evaluate how HIU placed on different positions in a scraped surface heat exchanger (SSHE) using different processing conditions affect the physical properties of an interesterified palm olein. The sample was crystallized at two temperatures (20 °C and 25 °C) and two agitation rates (344/208 rpm and 185/71 rpm, barrels/pin worker). HIU (12.7 mm-diameter tip, 50% amplitude, 5 s pulses) was placed at three different positions within the SSHE. After processing, samples were stored at 25 °C for 48 h and analyzed according to the crystal morphology, solid fat content (SFC), oil binding capacity (OBC), melting behavior, viscoelasticity, and hardness. Physical properties were affected by crystallization conditions, by sonication, and by HIU position. The greatest improvement obtained was at 20 °C using low agitation when HIU was placed at the beginning of the SSHE. These conditions result in a sample with 98.9% of OBC, 274 kPa of viscoelasticity and 31 N of hardness. These results show that HIU can be used as an additional processing tool to improve physical properties of a palm-based fat and that the best improvement was obtained as a combination of crystallization conditions and HIU position.

Repurposing Melt Degradation for the Evaluation of Mixed Amorphous-Crystalline Blends.

Medicine regulators require the melting points for crystalline drugs, as they are a test for chemical and physical quality. Many drugs, especially salt-forms, suffer concomitant degradation during melting; thus, it would be useful to know if the endotherm associated with melt degradation may be used for characterising the crystallinity of a powder blend. Therefore, the aim of this study was to investigate whether melt-degradation transitions can detect amorphous content in a blend of crystalline and amorphous salbutamol sulphate. Salbutamol sulphate was rendered amorphous by freeze and spray-drying and blended with crystalline drug, forming standards with a range of amorphous content. Crystalline salbutamol sulphate was observed to have a melt-degradation onset of 198.2±0.2°C, while anhydrous amorphous salbutamol sulphate prepared by either method showed similar glass transition temperatures of 119.4±0.7°C combined. Without the energy barrier provided by the ordered crystal lattice, the degradation endotherm for amorphous salbutamol sulphate occurred 50°C below the melting point, with an onset of 143.6±0.2°C. The enthalpies for this degradation transition showed no significant difference between freeze- and spray-dried samples (p>0.05). Distinct from convention, partial integration of the crystalline melt-degradation endotherm was applied to the region 193-221°C which had no contribution from the degradation of amorphous salbutamol sulphate. The linear correlation of these partial areas with amorphous content, R2=0.994, yielded limits of detection and quantification of 0.13% and 0.44% respectively, independent of drying technique. Melt-degradation transitions may be re-purposed for the measurement of amorphous content in powder blends, and they have potential for evaluating disorder more generally.

Effects of Low-melting-point Fractions of Cocoa Butter on Rice Bran Wax-corn Oil Mixtures: Thermal, Crystallization and Rheological Properties.

The fatty acid compositions, polymorphism, solid fat content (SFC), thermal properties, microstructure and rheological properties of fat blends of rice bran wax and corn oil (RWC) with low-melting-point fractions of cocoa butter (LFCB) in the range of 20-50% were investigated. With the raising content of LFCB, the hardness, SFC, storage modulus (G') and loss modulus (G'') of blend samples increased. The unsaturated fatty acids of blend samples with different LFCB proportion were in the range of 60.42% to 71.25%. Two kinds of polymorphism were observed in blend samples, which were ß'-Form and ß-Form. During the crystallization process, the rice bran wax was first crystallized, and then induced a part of LFCB formed ß'-Form crystals and another LFCB formed the ß-Form crystals. The results show that the addition of LFCB could improve the plasticity of fat blends and reduce the difference in properties between them and commercial shortening.

Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties.

In this study, five fats (hydrogenated palm kernel oil, HPKO-A and HPKO-B; refined vegetable oils, RVO-A and RVO-B; transesterification oil, TO) were used to prepare whipping creams. HPKO-A and RVO-A which rich in lauric and myristic acids facilitated the formation of small crystals and dense crystal network, while higher stearic acid content of HPKO-B formed large spherical crystals. The richness in palmitic acid (RVO-B and TO) and oleic acid (TO) led to the formation of weak crystal network. Higher partial coalescence was correlated to higher collision frequency of fat globules and crystal connection, therefore, the overruns, firmness and stability of creams prepared by HPKO-A and RVO-A were higher than those of HPKO-B and RVO-B. The least stability of cream prepared by TO was related to the weak crystal networks. In summary, higher lauric and myristic acids content resulted in dense crystal networks, promoting partial coalescence and improving the cream quality.

The Effect of Cooling Rate on the Microstructure and Macroscopic Properties of Rice Bran Wax Oleogels.

The main purpose of this paper is to study the microstructure and macroscopic characteristics of rice bran wax (RBW) oleogels at a cooling rate of 1°C/min and 10°C/min by polarized light microscopy, X-ray diffraction, differential scanning calorimetry, texture analyzer, and micro rheometer. The oleogels of soybean oil were prepared by RBW in concentrations of 5%, 7.5%, 10%, 15% and 20% (wt/wt). The results of this study indicated that the concentration of RBW and cooling rates were affected by the crystal size and spatial distribution of these crystals. For the same RBW concentration, oleogels contained smaller crystals when cooled at 10°C/min compared to 1°C/min. And the oleogels obtained at a rate of 10°C/min exhibited a tighter crystal network, lower melting point, harder texture, and energy storage modulus. These results demonstrated the impact of cooling rate on the rheological behavior, nucleation, and crystallization process.

Semi-interpenetrating polymer networks prepared from castor oil-based waterborne polyurethanes and carboxymethyl chitosan.

A series of vegetable oil-based waterborne polyurethane composites were prepared through construction of novel semi-interpenetrating polymers network using carboxymethyl chitosan (CA) as the secondary polymer phase. The effects of CA contents on storage stability, and particle size distribution of the composite dispersions and thermal stability, mechanical properties and surface wettability of composite films were investigated and discussed. The results showed that the composite dispersions displayed excellent storage stability and the biomass contents of resulting films were high up to 80 %. A significant increase in crosslinking density and glass transition temperature of the composite films were observed as the CA contents increased, which was attributed to the increasing hard segment of films and strong hydrogen bonding interaction between polyurethanes and CA. This work provided a simple method to tailor the performance of environmentally friendly vegetable oil-based waterborne polyurethane, which could find application in the field of coatings, adhesives, ink and so on.

Characteristics of karaya gum based films: Amelioration by inclusion of Schisandra chinensis oil and its oleogel in the film formulation.

This research was focused to develop novel karaya gum films, modified by adding Schisandra chinensis oil and its oleogel. The films produced were assessed for physicochemical, mechanical, thermal and structural characteristics. Glass transition temperature (Tg) of control karaya gum films was recorded as 145.70 °C. Insignificant (p < 0.05) changes occurred in Tg of films in which oil was incorporated, irrespective of the concentration. However, Tg decreased significantly (p < 0.05) as oleogel was added to the karaya gum films and lowest Tg occurred for the KGOG3 films which contained highest concentration of oleogel. X-ray diffraction test depicted an obsolete amorphous behavior of control karaya gum film whereas some peaks appeared in other film samples. Scanning electron micrography (SEM) revealed a reduction in roughness and grainy morphology when oil or oleogel was added to the films. Addition of oil/oleogel enhanced the phenolic content and DPPH radical scavenging activity of the films.

Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market.

Pectin is natural biopolymer derived from various plant sources and its activity is driven by functional groups. Affinity of pectin and chemical interactions of the active sites to chemicals in media determines fate of adjuvant molecules. Pectin is appropriate co-polymer in modulation of drawbacks of other biopolymers such as low glass transition temperature, low water solubility, and susceptibility to human digestive tract. However, functionality of pectin is improved by its optimized complexation with other chemicals especially in food packaging and tissue engineering. In the last decade, several technical and health-related functions of pectin have been studied through which some products designed and marketed progressively. Pectin-based formulations were commercialized in food, medicine, and radioprotection sectors. It is also advised for alleviation of constipation symptoms. Cost-effectiveness of this multifunctional biopolymer compared to the others that are currently used, has introduced it as a potential alternative for the next years.

Amylose/cellulose nanofiber composites for all-natural, fully biodegradable and flexible bioplastics.

Thermoplastic, polysaccharide-based plastics are environmentally friendly. However, typical shortcomings include lack of water resistance and poor mechanical properties. Nanocomposite manufacturing using pure, highly linear, polysaccharides can overcome such limitations. Cast nanocomposites were fabricated with plant engineered pure amylose (AM), produced in bulk quantity in transgenic barley grain, and cellulose nanofibers (CNF), extracted from agrowaste sugar beet pulp. Morphology, crystallinity, chemical heterogeneity, mechanics, dynamic mechanical, gas and water permeability, and contact angle of the films were investigated. Blending CNF into the AM matrix significantly enhanced the crystallinity, mechanical properties and permeability, whereas glycerol increased elongation at break, mainly by plasticizing the AM. There was significant phase separation between AM and CNF. Dynamic plasticizing and anti-plasticizing effects of both CNF and glycerol were demonstrated by NMR demonstrating high molecular order, but also non-crystalline, and evenly distributed 20 nm-sized glycerol domains. This study demonstrates a new lead in functional polysaccharide-based bioplastic systems.

Interaction of curcumin with diarachidonyl phosphatidyl choline (DAPC) liposomes: Chitosan protects DAPC liposomes without changing phase transition temperature but impacting membrane permeability.

The developing public interest in traditional medicine, especially plants-based drug, has prompted extensive research on the potential of naturally existing compounds. Among these compounds, curcumin is currently one of the most studied substances. In this study, we elaborate the physical properties of diarachidonyl phosphatidyl choline (DAPC) liposome using fluorescence method, where curcumin at low concentration was used as a probe molecule. In the first place, the phase transition temperature of DAPC was determined by following the fluorescence intensity of curcumin as a function of temperature, along with evaluating the effect of concentration of curcumin in the presence or absence of chitosan oligosaccharide lactate as an additional protective layer. On the other hand, quenching reactions using CPB and KI as quenchers reflected the ease of entry of different concentrations of these quenchers to the curcumin located in the hydrophobic core of the liposome which give new insight about the lipophilicity and permeability of the DAPC membrane. Finally, the partition coefficient analysis was investigated. It was concluded that curcumin has a higher partition coefficient at a temperature above the phase transition temperature of DAPC liposomes where the liposome is in the fluid liquid crystalline phase. Modulation of liposomes properties in the presence of chitosan oligosaccharide lactate layer was for the first time investigated. Chitosan oligosaccharide lactate acts as protecting layer without changing the phase transition temperature, but it affects the membrane permeability depending on solid gel and liquid crystalline phase.

Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients.

Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends. Spices, herbs, and seasoning blends, 25 in total, were studied individually and in blends of increasing complexity (binary, ternary, and quaternary) with sucrose, salt, and maltodextrin. The effects of increasing temperature and RH on moisture content, moisture sorption profiles, water activity (aw), glass transition temperature (Tg), including Gordon-Taylor modeling, physical appearance, and degree of clumping were measured. Crossover points, the temperature at which the aw of the amorphous ingredient(s) and the deliquescence RH of the crystalline ingredient(s) in a blend intersect, were also calculated. Caking was observed when storage conditions (RH and/or temperature) exceeded the Tg of a blend or the deliquescence RH of a crystalline ingredient in the blend. When amorphous and crystalline ingredients were blended, synergistic moisture sorption and increased caking was observed. When multiple crystalline ingredients were present, mutual deliquescence further increased the sensitivity of the blend to moisture. When environmental conditions exceeded the crossover temperature, degree of caking increased, and physical appearance was altered due to the induced deliquescence of the crystalline ingredient(s) by the aw of the amorphous ingredient(s). In general, as complexity of blends increased, sensitivity to moisture also increased, and physical stability of the blends decreased. The results of this study provide valuable information for increasing the physical stability of complex seasoning blends based on moisture sorption behaviors.

Generation and Characterization of a DNA-GCN4 Oligonucleotide-Peptide Conjugate: The Impact DNA/Protein Interactions on the Sensitization of DNA.

Radiotherapy, the most common therapy for the treatment of solid tumors, exerts its effects by inducing DNA damage. To fully understand the extent and nature of this damage, DNA models that mimic the in vivo situation should be utilized. In a cellular context, genomic DNA constantly interacts with proteins and these interactions could influence both the primary radical processes (triggered by ionizing radiation) and secondary reactions, ultimately leading to DNA damage. However, this is seldom addressed in the literature. In this work, we propose a general approach to tackle these shortcomings. We synthesized a protein-DNA complex that more closely represents DNA in the physiological environment than oligonucleotides solution itself, while being sufficiently simple to permit further chemical analyses. Using click chemistry, we obtained an oligonucleotide-peptide conjugate, which, if annealed with the complementary oligonucleotide strand, forms a complex that mimics the specific interactions between the GCN4 protein and DNA. The covalent bond connecting the oligonucleotide and peptide constitutes a part of substituted triazole, which forms due to the click reaction between the short peptide corresponding to the specific amino acid sequence of GCN4 protein (yeast transcription factor) and a DNA fragment that is recognized by the protein. DNAse footprinting demonstrated that the part of the DNA fragment that specifically interacts with the peptide in the complex is protected from DNAse activity. Moreover, the thermodynamic characteristics obtained using differential scanning calorimetry (DSC) are consistent with the interaction energies calculated at the level of metadynamics. Thus, we present an efficient approach to generate a well-defined DNA-peptide conjugate that mimics a real DNA-peptide complex. These complexes can be used to investigate DNA damage under conditions very similar to those present in the cell.

Development and evaluation of a novel oleogel system based on starch-water-wax-oil.

A novel oleogel system was developed, and its characteristics and properties were investigated. The results indicate that a low-cost, low-fat and low hardness oleogel product was formed by potato starch, candelilla wax, oil, and distilled water. Specifically, the content of potato starch and candelilla wax in the oleogel system was 5 wt%. A potato starch/candelilla wax ratio from 1.22 to 5.67 led to the formation of a type II starch-lipid oleogel system, and the content of distilled water was 45 times the starch content. All the above-mentioned information demonstrated that starch/wax-based oleogels are a typical lipid system. They can reduce the content of wax and oil in oleogel systems, form oleogel products with low hardness values and exhibit great potential in the field of low-fat food and low-cost food industrial applications.

A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property.

Starch fine molecular structures are of essentially important in determining its pasting and retrogradation properties. In this study, 10 different starches from various botanical sources were selected to investigate the combined action of amylose and amylopectin molecules in determining the starch physicochemical properties. Correlation between starch structural parameters with the pasting and retrogradation properties showed that amylose and amylopectin CLDs do not affect these properties in isolation. Such as, the amount of amylose long chains and amylopectin short chains are both positively correlated with the melting temperatures and enthalpy of retrograded starches. Furthermore, relatively longer amylose short to medium chains can result in higher trough and breakdown viscosity, while higher amount of amylopectin medium to long chains result in higher peak viscosity. The results help a better understanding of the importance of amylose and amylopectin fine molecular structures in determining starch functional properties.

The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.

This work investigated the crystallization and melting behavior of cocoa butter substitute (CBS) blended with two hard lauric fats: fully hydrogenated palm kernel oil (FHPKO) and krabok seed fat (KSF). The aim was to find a way to increase the heat resistance of CBS for the production of heat-resistant compound chocolate (HRCC). Adding FHPKO to CBS increased the crystallization rate with a decrease in crystallization induction time but did not increase the heat resistance. In contrast, all KSF-CBS blends exhibited higher heat resistance than CBS and crystallized into ß' form, a preferred polymorph for fats used in compound chocolate. Only the blends with 10-60% KSF melted completely at the body temperature, indicating that they would leave no waxy mouthfeel, but the blends with 30 and 40% KSF exhibited a significant decrease in the crystallization rate compared to the original CBS. Therefore, the KSF-CBS blends with 10, 20 and 60% KSF are recommended for future use as fats for HRCC production.

Detection and quantification of cashew in commercial tea products using High Resolution Melting (HRM) analysis.

Tea, a popular aromatic infusion and food supplement, prepared from Camellia sinensis (L.) Kuntze leaves, is often subjected to adulteration with various undeclared inorganic and plant-derived materials. Cashew (Anacardium occidentale L.) nut husk is one of the most common plant tea adulterants. To date, there are limited DNA-based technologies for tea authentication and quantitative detection of adulterants. Herein, we used a universal plant DNA barcoding marker coupled with High Resolution Melting (Bar-HRM) analysis to authenticate tea products from cashew ground nut. Additionally, cashew-specific markers coupled with HRM technology were used to detect and quantify adulteration of tea with cashew DNA. This methodology can reliably detect admixtures as low as 1% v/v cashew in commercial tea products. Overall, our results demonstrate that the HRM technology is a strong molecular approach in tea authentication, capable of detecting very low adulterations in DNA admixtures. PRACTICAL APPLICATION: In this study, we established the use of high-resolution DNA-based technologies for the detection of cashew adulteration in tea, even in very low quantities. The technology could be applied to a greater range of plant-based tea adulterants. This work is expected to facilitate the traceability and authenticity of tea products and form the basis for the development of strategies against fraudulent practices.

Solubility of Pharmaceutical Ingredients in Natural Edible Oils.

Natural edible oils (NEOs) are common excipients for lipid-based formulations. Many of them are complex mixtures comprising hundreds of different triglycerides (TGs). One major challenge in developing lipid-based formulations is the variety in NEO compositions affecting the solubility of active pharmaceutical ingredients. In this work, solubilities of indomethacin (IND), ibuprofen (IBU), and fenofibrate (FFB) in soybean oil and in coconut oil were measured via differential scanning calorimetry, high-performance liquid chromatography, and Raman spectroscopy. Furthermore, this work proposes an approach that mimics NEOs using one key TG and models the API solubilities in these NEOs based on perturbed-chain statistical associating fluid theory (PC-SAFT). Key TGs were determined using the 1,2,3-random hypothesis, and PC-SAFT parameters were estimated via a group-contribution method. Using the proposed approach, the solubility of IBU and FFB was modeled in soybean oil and coconut oil. Furthermore, the solubilities of five more APIs (IND, cinnarizine, naproxen, griseofulvin, and felodipine) were modeled in soybean oil. All modeling results were found in very good agreement with the experimental data. The influence of different NEO kinds on API solubility was examined by comparing FFB and IBU solubilities in soybean oil and refined coconut oil. PC-SAFT was thus found to allow assessing the batch-to-batch consistency of NEO batches in silico.