Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial contamination of food products.

The aim of this work was to develop antimicrobial photosensitizer-containing edible films and coatings based on gelatin as the polymer matrix, incorporating sodium magnesium chlorophyllin (E-140) and sodium copper chlorophyllin (E-141). Chlorophyllins were incorporated into the gelatin film-forming solution and the inhibiting effect of the cast films was tested against Staphylococcus aureus and Listeria monocytogenes. The results demonstrated that water soluble sodium magnesium chlorophyllin and water soluble sodium copper chlorophyllin reduced the growth of S. aureus and L. monocytogenes by 5 log and 4 log respectively. Subsequently, the activity of self-standing films and coatings containing E-140 was assessed on cooked frankfurters inoculated with S. aureus and L. monocytogenes. These tests showed that it was possible to reduce microorganism growth in cooked frankfurters inoculated with S. aureus and L. monocytogenes by covering them with sodium magnesium chlorophyllin-gelatin films and coatings.

Características y aplicaciones de la goma guar / Dispensation of drugs in the primary attention centers

La goma guar es un mucílago neutro que se obtiene por molturación del endospermo de las semillas de la planta Cyamopsis tetragonolobus (L.) Taub., que pertenece a la familia de las leguminosas. La goma guar es un polisacárido de galactomanana cuyo peso molecular oscila entre 220.000 ± 10% Daltons. Por cada unidad de galactosa hay entre 1.8 y 2 manosas. Se utiliza en numerosas aplicaciones tanto en la industria alimentaria como en otras industrias, como la textil, farmacéutica, del papel, refinado de aceites, explosivos e industria química. Su uso en alimentación es cada vez más frecuente, tiene un papel muy importante en las fases de presentación y de procesado de los alimentos. Se utiliza en sopas, postres, aliñados de ensaladas, comida congelada, bebidas, quesos suaves, yogures, mezclas instantáneas, productos de bollería, conservas y comida de niños, donde actúa como agente emulsificador, y estabilizador de las suspensiones, espesante y para mejorar la palatabilidad. Además tiene importantes aplicaciones terapéuticas en el tratamiento de la diabetes, obesidad, hipercolesterolemia, gastritis, úlceras gastroduodenales y estreñimiento

Guar gum is a neutral mucilage obtained of the ground endosperm of seeds of Cyamopsis tetragonolobus (L.) Taub. (Leguminosae). Guar gum is a galactomannane polysaccharide with a molecular weight between 220.000 ± 10% Daltons. There are between 1.8 - 2 mannose residues for every galactose residue. It is used in numerous food and non-food applications, such as textile, pharmaceutical, paper, oil well drilling, explosive and chemical industry. This gum has become increasingly common in food, as it plays an important role in processing stages and final presentation of the product. It is used in soups, desserts, salad dressings, deep frozen food, beverages, soft cheese, yoghurt, instant mixes, bakery products, confectionery, canned foods and baby foods, where it acts as emulsifier, stabiliser suspending agent, thickener and mouth feel improver. In addition it has important therapeutic applications in the treatment of DMNID, obesity, hypercholesterolemia, gastritis, gastroduodenal ulcer and constipation

The influence of Span20 on stratum corneum lipids in langmuir monolayers: comparison with Azone.

Recently we have proved that Span 20 has the same enhancer effect as Azone on in vitro percutaneous penetration of lipophilic compounds (logP(oct) from 1.34 to 2.33). The purpose of this work is to study the interactions of Span 20 with stratum corneum lipids monolayers and to compare them with Azone. The surface pressure-area characteristics of Span 20 in mixed monolayers with different model lipids (ceramides, cholesterol, free fatty acids and two mixtures of ceramides+cholesterol, and ceramides+cholesterol+free fatty acids) in similar proportions to that which exists in human stratum corneum lipids were recorded as compression isotherms at 25 degrees C. Azone was also investigated on monomolecular films of some of these lipids. The results indicate that the effect exerted upon lipid packing by the Span 20 correspond, as in the case of Azone, to increased fluidity within monolayers. To quantify and compare the effect of Span 20 and Azone, the compressibility of enhancer-lipid model mixed monolayers was calculated, and expressed as a function of mole fraction of enhancer present on the films. Statistical comparison of the results obtained from both enhancers shows that they are equally potent in their interaction with the lipid models assayed. These models, if restricted, seem to be good for predict the activity and potency of percutaneous enhancers on the fluididity of the lipidic structure of the stratum corneum.