Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend.

Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophilization of a blend of guava, acerola and pitanga was evaluated considering not only the physicochemical, physical and colorimetric parameters but also the bioactive compounds in the obtained powders. The blend was formulated from the mixture and homogenization of the three pulps in a ratio of 1:1:1 (m/m), then maltodextrin was added to the blend, resulting in four formulations: blend without adjuvant (BL0), and the others containing 10% (BL10), 20% (BL20) and 30% (BL30) maltodextrin. The formulations were lyophilized and disintegrated to obtain powders. The powders were characterized in terms of water content, water activity, pH, total titratable acidity, ash, total and reducing sugars, ascorbic acid, total phenolic content, flavonoids, anthocyanins, carotenoids, lycopene, color parameters, Hausner factor, Carr index, angle of repose, solubility, wettability and porosity. All evaluated powders showed high levels of bioactive compounds and the increase in maltodextrin concentration promoted positive effects, such as reductions in water content, water activity and porosity and improved flow, cohesiveness and solubility characteristics.

Dry granulation of vitamin D3 and iron in corn starch matrix: Powder flow and structural properties.

In this work, a twin-screw dry granulation (TSDG) was adopted to produce vitamin D3 (VD3) and iron blended dry granules using corn starch as an excipient. Response surface methodology was applied to determine the effect of the formulation compositions (VD3 and iron) on granule properties [tapped bulk density, oil holding capacity, and volumetric mean particle size (Dv50)]. Results indicated that the model fitted well, and responses, in particular flow properties, were significantly affected by the composition. The Dv50 was only influenced by the addition of VD3. The flow properties were characterized by the Carr index and Hausner ratio, which indicated very poor flow of the granules. Scanning electron microscopy with energy dispersive spectroscopy confirm the presence and distribution of Fe++ and VD3 in the granules. Overall, TSDG was proven to be a simple alternative method for the preparation of dry granules of VD3 and iron in a blend.

A novel method to assess heat transfer and impact of relevant physicochemical parameters for the scaling up of solid state fermentation systems.

Heat production during fermentation is undesirable. It can affect the growth of biomass, sporulation, products formation and the scaling-up. Physico-chemical properties of substrates influence heat and mass transfer in Solid State Fermentation. Heat is chemically produced into substrates without micro-organism to allow better reproducibility. A 24-1 fractional factorial design is chosen to study the influence of four physicochemical parameters on heat transfer: Granulometry, Bulk Density, Carr Index (compressibility index) and Water Absorption Capacity. Results show that the two main physicochemical parameters which influence heat transfer are Granulometry and Carr Index. High Granulometry and low Carr Index have influence on maximum temperature reached during the test, warm-up speed and cooling speed. These two parameters allow efficient air flow through the substrate bed with large interparticle spaces enhancing exchange surface between air and particles. A substrate with these characteristics facilitates heat transfers in forced-aerated reactors.

Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice

Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as "possible" and "fair" in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin.

Characterization of mannitol granules and powder: A comparative study using two flowability testers.

In the manufacture of tablets, especially in direct tableting processes, the flowability of excipient powders and formulated powders is one of the most important characteristics. In the past two decades, orally disintegrating tablets (ODTs) have been prepared as popular solid dosage forms for elderly patients. Many types of mannitol granules have been developed and marketed as new pharmaceutical excipients for ODTs, owing to the solubility and palatability of mannitol. Characterizing the flow behaviors of these mannitol granules is essential to their use. The flowability of mannitol excipients was the focus of the present study. A fine crystalline mannitol powder, eight commercial types of mannitol granules and four types of mannitol mixture granules were evaluated. Two flowability testers were used for comparing and analyzing the samples' flowabilities. A variety of methodologies were used: an assessment using Carr's index, a shear test and a dynamic flow test. Mannitol powder showed the lowest Carr's index, meaning the lowest flowability. Spherical mannitol granules showed the lowest angle of internal friction in the shear test and extremely low basic flow energy in the dynamic flow test. Larger granules showed relatively high values for Carr's index, but also a relatively high total flow energy.

Study on preparation technology and physical fingerprint of Huanghuai Tablets based on quality by design / 中草药

Objective: To study the prescription and preparation technology of Huanghuai Tablets and evaluate the physical quality of intermediate particles based on quality by design. Methods: Using Huanghuai (Scutellaria baicalensis and Sophora japonica) extract as the main component, the single factor experiments were used to screen adjuvant, and the forming rate, quality difference, hardness, friability, and disintegration time of tablets were used as indicators to optimize the optimal preparation processing of Huanghuai Tablets by wet granulation process. Physical indicators of granules were characterized by using micromeritics evaluation method. The physical fingerprint of granules were constructed by nine indexes including relative homogeneity index, interparticle porosity, Carr index, bulk density, tapped density, loss on drying, hygroscopicity, Hausner ratio, and angle of repose. The granules physical fingerprint is of great importance to evaluate the quality consistency of different batches of Huanghuai granules and analyze the compressibility of the granules. Results: The optimum formula was Huanghuai granule 0.25 g, 7% croscarmellose sodium, and 2% talc powder. The optimum conditions were as follows: granulated with 16 mesh sieve, dried at 60 ℃ for 1 h, and unified with 18 mesh screen. The similarity of the physical fingerprint of five batches of Huanghuai granules was higher than 0.983, the parameters of five batches of particle parameters were all greater than 0.4, and the parameter profile index was 4.82-5.70, and the good pressure index was from 4.44 to 5.25. Conclusion: The prescription and preparation technology of Huanghuai Tablets and the physical quality of intermediate particles were scientific and reasonable, which can provide ideas and methods for the research and development of Chinese materia medica formula.