A Multi-Level Analysis of World Scientific Output in Pharmacology

The purpose of this chapter is to analyse international research in “pharmacology, toxicology and pharmaceutics” (hereafter pharmacology) on the basis of the scientific papers listed in the Scopus multidisciplinary database. This primary objective is reached by answering the following questions (in the section on results). What weight does the subject area “pharmacology, toxicology and pharmaceutics” carry in world-wide science? What is the percentage contribution made by the various regions of the world to the subject area “pharmacology, toxicology and pharmaceutics”? Can certain regions be identified as leaders on that basis, as in other scientific contexts? Are emerging countries present in the field? Do the most productive countries also publish the largest number of journals? What features characterise the scientific output of companies that publish pharmacological papers

Polysaccharide food matrices for controlling the release, retention and perception of flavours

Polysaccharides have many roles across both the food and pharmaceutics industries. They are commonly used to enhance viscosity, stabilise emulsions and to add bulk to food products. In the pharmaceutics industry, they are also utilised for their mucoadhesive nature. Mucoadhesive polysaccharides can facilitate retention of active ingredients at mucosal sites for a prolonged time and formulations can be designed to control their release and bioavailability. This study investigates how polysaccharides, with differing physicochemical properties (e.g. functional groups and molecular weight), affect the release and perception of flavour compounds from films. Polysaccharide films were prepared using either high or low viscosity carboxymethyl cellulose, pullulan or hydroxypropyl methylcellulose. Glucose, vanillin or a combination of both was also added to the films to assess the effect of flavour release and perception over time. The films were assessed for glucose release in vitro, swelling and disintegration times, and mucoadhesive ability. Results show that flavour release and perception depend on the polysaccharide matrix properties; this includes how quickly the films dissolves, the rate of release of tastant compounds, and the mucoadhesive strength of the polysaccharide. A higher viscosity and slower disintegration time resulted in slower release of glucose in vitro and flavour perception in vivo