Objective:The influence of two experimental starches - ginger starch obtained from Zingiber officinale and banana starch from Musa sapientum - on the mechanical and disintegration properties of chloroquine tablets hav...Objective:The influence of two experimental starches - ginger starch obtained from Zingiber officinale and banana starch from Musa sapientum - on the mechanical and disintegration properties of chloroquine tablets have been studied in comparison with the influence of official corn starch.Methods:Chloroquine tablets were formulated using various concentarions of the starches as binding agent.The mechanical properties of the tablets were assessed in terms of crushing strength and friability and the crushing strength-friability ratio(CSFR) while drug release properties were evaluated based on disintegration and the time of tablets.Results:The ranking for crushing strength and CSFR was corn】banana】ginger starch while the ranking was reverse for friability.The disintegration time increased with packing fraction and starch concentration in the rank order of formulations containing corn】banana】ginger starch.The CSFR/DT values increased with concentration of starch binder indicating an improved balance between binding and disintegrant properties of the starches.Statistical analysis showed that there were significant(P【0.001) difference in the CSFR/DT for tablets containing the various starch binders.Conclusion:The mechanical and disintegration properties of the experimental starches compared favorably with those of corn starch and ginger starch could be more useful when faster tablet disintegration is desired.展开更多
Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to...Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.展开更多
There are many natural sources to obtain pharmaceutical grade starch, one of which is banana (<i><i><span style="font-family:Verdana;">Musa</span></i><span style="font-f...There are many natural sources to obtain pharmaceutical grade starch, one of which is banana (<i><i><span style="font-family:Verdana;">Musa</span></i><span style="font-family:Verdana;"> × </span><i><span style="font-family:Verdana;">paradisiaca L</span></i><span style="font-family:Verdana;">.</span></i>);nevertheless, the use of native starch has certain disadvantages compared to modified starches, whose disintegrating properties are better. In this study, starch extracted from rejected fruits of <i><i><span style="font-family:Verdana;">Musa</span></i><span style="font-family:Verdana;"> × </span><i><span style="font-family:Verdana;">paradisiaca L</span></i><span style="font-family:Verdana;">.</span></i>, was modified by acetylation, under the following optimized experimental conditions: 130 mL acetic anhydride, 3 mL sodium hydroxide 50% p/v for each 15 grams of native starch, at 123℃ during 3 hours. The reaction resulted in a modified green banana starch with twice as much swelling capacity compared to unmodified (native) starch;acetylation was verified by infrared spectroscopy and degree of substitution of acetyl groups by back titration. The dissolution profiles of Ibuprofen tablets <span style="font-family:Verdana;">made </span><span style="font-family:Verdana;">with</span><span> </span><span style="font-family:Verdana;">banana modified starch and commercial disintegrant, ha</span><span style="font-family:Verdana;">ve</span><span style="font-family:Verdana;"> no differences according with their similarity factor</span><span style="font-family:Verdana;">,</span><span style="font-family:;" "=""> <i><span style="font-family:Verdana;">f</span></i><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">. It is concluded that it is feasible to use green banana starch modified through acetylation as a pharmaceutical disintegrant.</span></span>展开更多
Banana fruit（Musa,AAA group,cv.Brazil） peel fails to fully degreen but the pulp ripens normally at temperatures above24°C.This abnormal ripening,known as green-ripening,does not occur in plantains（Musa,ABB gro...Banana fruit（Musa,AAA group,cv.Brazil） peel fails to fully degreen but the pulp ripens normally at temperatures above24°C.This abnormal ripening,known as green-ripening,does not occur in plantains（Musa,ABB group,cv.Dajiao）.Based on the fact that un-completely yellowing was also observed for bananas in poorly ventilated atmospheres,in the present study,the effect of high CO2 with regular O2（21%） on banana ripening was investigated along with that on plantains at20℃.The results showed that high CO2 conferred different effects on the color changing of bananas and plantains.After6 d ripening in 20%CO2,plantains fully yellowed,while bananas retained high chlorophyll content and stayed green.In contrast to the differentiated color changing patterns,the patterns of the softening,starch degradation and soluble sugar accumulation in the pulp of 20%CO2 treated bananas and plantains displayed similarly as the patterns in the fruits ripening in regular air,indicating that the pulp ripening was not inhibited by 20%CO2,and the abnormal ripening of bananas in 20%CO2 can be considered as green ripening.Similar expression levels of chlorophyll degradation related genes,SGR,NYC and PaO,were detected in the peel of the control and treated fruits,indicating that the repressed degreening in 20%CO2treated bananas was not due to the down-regulation of the chlorophyll degradation related genes.Compared to the effect on plantains,20%CO2 treatment delayed the decline in the chlorophyll florescence（F√F_m values and in the mRNA levels of a gene coding small subunit of Rubisco（SSU）,and postponed the disruption of the ultrastructure of chloroplast in the peel tissue of bananas,indicating that the senescence of the green cells in the exocarp layer was delayed by 20%CO2,to more extent in bananas than in plantains.High CO2 reduced the ethylene production and the expression of the related biosynthesis gene,ACS,but elevated the respiration rates in both cultivars.The up-regulation of the expression of anaerobic respiration pathway genes,ADH and PDC,might be responsible for the subtle effect of high CO2 on the pulp ripening.Taken together,the atmosphere of high CO2 and regular O2,delayed the senescence of the green cells in the exocarp layer of the banana peel,but conferred no obvious inhibition on the pulp ripening,leading to a distinct green-ripening that was different from the phenomenon induced by high temperatures.展开更多
基金supported by University of Ibadan Senate Research Grant to O.A.Odeku
文摘Objective:The influence of two experimental starches - ginger starch obtained from Zingiber officinale and banana starch from Musa sapientum - on the mechanical and disintegration properties of chloroquine tablets have been studied in comparison with the influence of official corn starch.Methods:Chloroquine tablets were formulated using various concentarions of the starches as binding agent.The mechanical properties of the tablets were assessed in terms of crushing strength and friability and the crushing strength-friability ratio(CSFR) while drug release properties were evaluated based on disintegration and the time of tablets.Results:The ranking for crushing strength and CSFR was corn】banana】ginger starch while the ranking was reverse for friability.The disintegration time increased with packing fraction and starch concentration in the rank order of formulations containing corn】banana】ginger starch.The CSFR/DT values increased with concentration of starch binder indicating an improved balance between binding and disintegrant properties of the starches.Statistical analysis showed that there were significant(P【0.001) difference in the CSFR/DT for tablets containing the various starch binders.Conclusion:The mechanical and disintegration properties of the experimental starches compared favorably with those of corn starch and ginger starch could be more useful when faster tablet disintegration is desired.
文摘Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.
文摘There are many natural sources to obtain pharmaceutical grade starch, one of which is banana (<i><i><span style="font-family:Verdana;">Musa</span></i><span style="font-family:Verdana;"> × </span><i><span style="font-family:Verdana;">paradisiaca L</span></i><span style="font-family:Verdana;">.</span></i>);nevertheless, the use of native starch has certain disadvantages compared to modified starches, whose disintegrating properties are better. In this study, starch extracted from rejected fruits of <i><i><span style="font-family:Verdana;">Musa</span></i><span style="font-family:Verdana;"> × </span><i><span style="font-family:Verdana;">paradisiaca L</span></i><span style="font-family:Verdana;">.</span></i>, was modified by acetylation, under the following optimized experimental conditions: 130 mL acetic anhydride, 3 mL sodium hydroxide 50% p/v for each 15 grams of native starch, at 123℃ during 3 hours. The reaction resulted in a modified green banana starch with twice as much swelling capacity compared to unmodified (native) starch;acetylation was verified by infrared spectroscopy and degree of substitution of acetyl groups by back titration. The dissolution profiles of Ibuprofen tablets <span style="font-family:Verdana;">made </span><span style="font-family:Verdana;">with</span><span> </span><span style="font-family:Verdana;">banana modified starch and commercial disintegrant, ha</span><span style="font-family:Verdana;">ve</span><span style="font-family:Verdana;"> no differences according with their similarity factor</span><span style="font-family:Verdana;">,</span><span style="font-family:;" "=""> <i><span style="font-family:Verdana;">f</span></i><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">. It is concluded that it is feasible to use green banana starch modified through acetylation as a pharmaceutical disintegrant.</span></span>
基金supported by the National Key Basic Research Program of China(2013CB127105)the National Natural Science Foundation of China(31272214)
文摘Banana fruit（Musa,AAA group,cv.Brazil） peel fails to fully degreen but the pulp ripens normally at temperatures above24°C.This abnormal ripening,known as green-ripening,does not occur in plantains（Musa,ABB group,cv.Dajiao）.Based on the fact that un-completely yellowing was also observed for bananas in poorly ventilated atmospheres,in the present study,the effect of high CO2 with regular O2（21%） on banana ripening was investigated along with that on plantains at20℃.The results showed that high CO2 conferred different effects on the color changing of bananas and plantains.After6 d ripening in 20%CO2,plantains fully yellowed,while bananas retained high chlorophyll content and stayed green.In contrast to the differentiated color changing patterns,the patterns of the softening,starch degradation and soluble sugar accumulation in the pulp of 20%CO2 treated bananas and plantains displayed similarly as the patterns in the fruits ripening in regular air,indicating that the pulp ripening was not inhibited by 20%CO2,and the abnormal ripening of bananas in 20%CO2 can be considered as green ripening.Similar expression levels of chlorophyll degradation related genes,SGR,NYC and PaO,were detected in the peel of the control and treated fruits,indicating that the repressed degreening in 20%CO2treated bananas was not due to the down-regulation of the chlorophyll degradation related genes.Compared to the effect on plantains,20%CO2 treatment delayed the decline in the chlorophyll florescence（F√F_m values and in the mRNA levels of a gene coding small subunit of Rubisco（SSU）,and postponed the disruption of the ultrastructure of chloroplast in the peel tissue of bananas,indicating that the senescence of the green cells in the exocarp layer was delayed by 20%CO2,to more extent in bananas than in plantains.High CO2 reduced the ethylene production and the expression of the related biosynthesis gene,ACS,but elevated the respiration rates in both cultivars.The up-regulation of the expression of anaerobic respiration pathway genes,ADH and PDC,might be responsible for the subtle effect of high CO2 on the pulp ripening.Taken together,the atmosphere of high CO2 and regular O2,delayed the senescence of the green cells in the exocarp layer of the banana peel,but conferred no obvious inhibition on the pulp ripening,leading to a distinct green-ripening that was different from the phenomenon induced by high temperatures.
