Design of pressure-sensitive adhesive suitable for the preparation of transdermal patches by hot-melt printing

This work aimed to design low-melting pressure sensitive adhesives and to demonstrate the feasibility of the preparation of (trans)dermal patches by hot-melt ram extrusion printing. This approach allows defining both the geometry of (trans)dermal patch and the drug strength easily according to patient needs. The preparation steps are the mixing of a poly-ammonium methacrylate polymer (i.e. Eudragit RL and RS) with a suitable amount of plasticizer (triacetin or tributyl citrate) and drug (ketoprofen or nicotine), the melting in the ram extruder, and the printing on the backing layer foil. The formulations were characterized in terms of rheological and adhesive properties, in vitro drug release and skin permeation profiles. The (trans)dermal patches made of Eudragit RL or Eudragit RS plasticized with the 40% triacetin could be printed at 90 \ub0C giving formulations with suitable adhesive properties and without cold flow after 1 month of storage at 40 \ub0C. Furthermore, the overall results showed that the performances of printed (trans)dermal patches overlapped those made by solvent casting, suggesting that the proposed solvent-free technology can be useful to treat cutaneous pathologies when the availability of (trans)dermal patches with size and shape that perfectly fit with the skin area affected by the disease improves the safety of the pharmacological treatment

Mucoadhesive budesonide formulation for the treatment of eosinophilic esophagitis

Eosinophilic esophagitis (EE) is a chronic immune/antigen-mediated esophageal inflammatory disease for which off-label topical corticosteroids (e.g., budesonide) are widely used in clinic. In general, thickening excipients are mixed with industrial products to improve the residence time of the drug on the esophageal mucosa. The compounding procedures are empirical and the composition is not supported by real physicochemical and technological characterization. The current study aimed to propose a standardized budesonide oral formulation intended to improve the resistance time of the drug on the esophageal mucosa for EE treatment. Different placebo and drug-loaded (0.025% w/w) formulations were prepared by changing the percentage of xanthan gum alone or in ratio 1:1 with guar gum. Both excipients were added in the composition for their mucoadhesive properties. The formulative space was rationalized based on the drug physicochemical stability and the main critical quality attributes of the formulation, e.g., rheological properties, syringeability, mucoadhesiveness and in vitro penetration of budesonide in porcine esophageal tissue. The obtained results demonstrated that gums allowed a prolonged residence time. However, the concentration of the mucoadhesive polymer has to be rationalized appropriately to permit the syringeability of the formulation and, therefore, easy dosing by the patient/caregiver

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 \u3bcm), whereas RWFs showed a bimodal distribution with large (>1000 \u3bcm) and fine (<250 \u3bcm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF had higher lutein content in the wheat cv rich in xanthophylls, while bread from RWF of the blue-grained cv had a moderate but significantly higher content in esterified phenolic acids and total anthocyanins. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling (and vice versa)

Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties

The aim of this work was to evaluate the effects of wheat germ - stabilized by toasting or by sourdough fermentation - on dough and bread properties. Doughs were produced by adding increasing amounts of each type of stabilized germ, starting with the current recommended level of 3 g/100 g up to 20 g/100 g. Sourdough fermentation ensured the presence of lactic acid bacteria (LAB) in amounts comparable to those found in conventional sourdough. The acidification induced by LAB inactivates lipase and lipoxygenase, as does the toasting process. These results account for the decrease in rancidity, as demonstrated by the low development of hexanal during storage. Fermentation significantly decreased the content of glutathione, responsible for the deterioration of the rheological characteristics and workability of dough containing high levels of germ. Dough enriched with fermented germ exhibited high stability during mixing and development. Positive effects (high specific volume and low firmness) associated with the use of germ stabilized by fermentation have been detected both in fresh bread and in samples stored up to 4 days in controlled conditions of humidity and temperature. Finally, the sensory consumers' test confirmed that the addition of fermented germ did not diminish the liking of the sample

Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food

Pulse flour may be used to improve nutritional traits of gluten and gluten-free formulations in traditional food such as bread or pasta. However, owing to some intrinsic nutritional, textural, and sensory properties, the use of pulses as ingredients for production of enriched food remains limited. In this study, we investigated the modification in macromolecules and micronutrients in industrial-scale flour from partially sprouted chickpeas to define its possible use as an ingredient in cereal-based foods. Controlled sprouting resulted in significant decrease of antinutritional compounds (e.g., phytic acid and serine protease inhibitors) and in an increase of free minerals and vitamins. Sprouting also affected the overall structural organization of proteins (such as aggregate formation) and their thiol/disulfide balance, and it promoted release of peptides. All of these had a positive effect on dough mixing properties, in particular for dough development. Formulations with enrichment in sprouted chickpea flour (wheat/chickpea ratio = 100:20) were tested also as for their dough leavening properties, which improved with respect to flour from nonsprouted chickpeas. Taking into account the modifications induced by partial sprouting on an industrial scale, we can conclude that sprouted chickpea flour represents an interesting ingredient for production of enriched cereal-based food with better nutritional and rheological characteristics

Process conditions affect starch structure and its interactions with proteins in rice pasta

Structural changes of starch and proteins in rice pasta were investigated as a function of raw-materials and pasta-making conditions, and their impact on cooking behaviour and glycaemic index was assessed. Rice pasta was prepared from untreated or parboiled rice flour by conventional extrusion or by extrusion-cooking. Starch structure was studied by assessing starch accessibility to specific enzymes (\u3b1-amylase and pullulanase), and by evaluating the molecular properties of fragments from enzymatic action. Protein solubility in presence/absence of chaotropes and accessibility of protein cysteine thiols allowed to evaluate the intensity and nature of inter-protein interactions. Parboiling stiffens the protein network in rice flour and makes starch more accessible to hydrolysis. Pasta-making induced further changes in the starch structure, that were most evident in pasta made from untreated rice and were mainly related to the amylopectin fraction. Thus, the interplay among structural modifications on starch and/or proteins affects the features of products

Quality and nutritional properties of pasta products enriched with immature wheat grain

In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products \u2018naturally enriched\u2019 in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food \u2018as eaten\u2019

Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing

Molecular properties of proteins and starch were investigated in 2 accessions of Oryza glaberrima and Oryza sativa, and in one NERICA cross between the 2 species, to assess traits that could be relevant to transformation into specific foods. Protein nature and organization in O. glaberrima were different from those in O. sativa and in NERICA. Despite the similar cysteine content in all samples, thiol accessibility in O. glaberrima proteins was higher than in NERICA or in O. sativa. Inter-protein disulphide bonds were important for the formation of protein aggregates in O. glaberrima, whereas non-covalent protein-protein interactions were relevant in NERICA and O. sativa. DSC and NMR studies indicated only minor differences in the structure of starch in these species, as also made evident by their microstructural features. Nevertheless, starch gelatinization in O. glaberrima was very different from what was observed in O. sativa and NERICA. The content of soluble species in gelatinized starch from the various species in the presence/absence of treatments with specific enzymes indicated that release of small starch breakdown products was lowest in O. glaberrima, in particular from the amylopectin component. These findings may explain the low glycemic index of O. glaberrima, and provide a rationale for extending the use of O. glaberrima in the production of specific rice-based products, thus improving the economic value and the market appeal of African crops

In situ film forming fibroin gel intended for cutaneous administration

The possible use of regenerated silk fibroin gels as in situ film forming formulations for cutaneous administration of drugs was studied. Ethanol was selected as volatile and skin tolerant solvent to favor the sol-gel transition of silk fibroin solutions. Glycerin was chosen to ameliorate the gel texture profile. Eighteen placebo formulations were prepared to individuate the optimal component ratios as a function of the texture analysis, spreadability and drying time. The in vitro biopharmaceutical performance was investigated by in vitro permeation test through human epidermis on formulations loading caffeine as a model drug. The data evidenced that the optimal technological performances were achieved using gels containing 70% ethanol and silk fibroin/glycerin ratio from 0.18 to 0.36. The caffeine flux (J) through the skin was significantly improved due to an increase of the drug thermodynamic activity (hydro-alcoholic solution: J 3c0.8\u3bcg/cm(2)/h; in situ formed film: J 3c1.4-1.7\u3bcg/cm(2)/h). In conclusion, silk fibroin can be advantageously proposed as a novel film forming material to develop dosage forms to be topically applied