Production and characterization of spray-dried theophylline powders prepared from fresh milk for potential use in paediatrics

"This is the accepted version of the following article: Production and characterization of spray-dried theophylline powders prepared from fresh milk for potential use in paediatrics (2017). J Pharm Pharmacol, 69: 554–566, which has been published in final form at http://dx.doi.org/10.1111/jphp.12612 . This article may be used for non-commercial purposes in accordance with the Wiley Self-Archiving Policy [http://olabout.wiley.com/WileyCDA/Section/id-820227.html]."Objective: This work evaluates the potential of using fresh milk to deliver theophylline to children.Methods: Theophylline–fresh milk systems were prepared using different solids ratios (0 : 1–1 : 0) and three fat contents in commercial milks (low, medium and high), which were spray-dried at different inlet air temperatures (Tinlet – 105, 130 and 150 °C). The process was evaluated for yield and the resulting powders for moisture content (MC), particle size and shape, density and wettability. Theophylline–milk potential interactions (differential scanning calorimetry (DSC) and FT-IR) and chemical (theophylline content) and microbiological stability of powders (shelf and in-use) were also evaluated.Key Findings: The production yield (13.6–76.0%), MC (0.0–10.3%) and contact angles in water (77.29–93.51°) were significantly (P < 0.05) affected by Tinlet, but no differences were found concerning the mean particle size (3.0–4.3 μm) of the different powders. The milk fat content significantly (P < 0.05) impacted on the density (1.244–1.552 g/cm3). Theophylline content remained stable after 6 months of storage, before extemporaneous reconstitution. After reconstitution in water, low-fat milk samples (stored at 4 °C) met the microbial pharmacopoeia criteria for up to 7 days. No theophylline–milk components interaction was observed.Conclusion: Spray-dried milk-composed powders may be used as vehicles for theophylline delivery in paediatrics following further characterization and in-vivo evaluation.info:eu-repo/semantics/publishedVersio

Surgical Treatment of Ovarian Pregnancy

The description of this case concerns the early diagnosis and the surgical treatment of a patient diagnosed with an ectopic ovarian pregnancy. A gravida 2, para 0 woman with a history of termination of pregnancy in the second trimester, was referred to the outpatients of the Gynecologic Department of the General Hospital of Trikala, reporting vaginal bleeding, accompanied by a deep, mild pain in the abdomen for a few days. The urine pregnancy test was positive. The transvaginal ultrasound in combination with the β-chorionic gonadotropin level was indicative of an ectopic pregnancy, and the surgical treatment of the patient was decided. Intraoperatively, the presence of an ovarian ectopic pregnancy was detected, and a wedge resection of the affected ovary was performed. The patient was discharged from our clinic on the third postoperative day, with instructions for weekly follow-up of the β-chorionic gonadotropin level until it returns to normal values

Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving

In this work the effect of fat content on dough aeration during proving was investigated using dynamic dough density measurements. Doughs of three different fat levels (0%, 0.04% and 0.2% flour basis) were mixed under various pressures using a Tweedy mixer and proved at five different temperatures (30, 35, 40, 45 and 50 °C) in the dynamic dough density system. The dough expansion capacity and the time of the gas loss of each dough sample were measured and related to fat level, mixing pressure and proving temperature. The time of gas loss decreased with increasing proving temperature for all fat levels, as expected due to increasing yeast activity and reduced carbon dioxide solubility. The final gas capacity of dough is affected by the mixing pressure and the temperature. Fat content had no significant effect on the time of the loss of gas retention or the dough's final expansion capacity. However, fat affected the pattern of gas loss towards the end of proving; thus in doughs with fat, the gas loss rate occurred smoothly and gradually, in contrast to the doughs with no fat that exhibited sudden gas loss. The findings demonstrated that the dynamic dough density method is a sensitive, straightforward technique for the investigation of factors affecting gas retention in bread doughs

Attitudes towards Olive Oil Usage, Domestic Storage, and Knowledge of Quality: A Consumers’ Survey in Greece

Consumption of unbranded olive oil obtained in bulk has previously been reported to be very high in Greece, underlining the need to investigate knowledge regarding its health attributes and storage practices, two areas that can affect oil quality. This study aimed to investigate Greek consumers’ use and choice of olive oil, their knowledge about its quality, as well as domestic storage practices of olive oil. A cross-sectional survey was conducted in a representative sample of 857 Greek households that consume olive oil, using a previously validated questionnaire. Most participating households use olive oil produced by themselves or by their extended family or friends (60.3%), and only 27.4% purchase branded olive oil, while 57% reported using extra virgin olive oil (EVOO). Only 38.4% of the respondents reported optimal domestic storage practices to maintain olive oil quality, with a significant greater percentage of non-producers group compared to olive oil producers. In all areas of Greece, the higher the knowledge of olive oil quality, the higher the probability of consumers selecting EVOO and perceiving olive oil price as low. The present survey highlights the need to heighten consumers’ knowledge of olive oil attributes and correct storage practices and awareness about branded EVOO and its superior quality