Guadalupe Méndez-Montealvo

Sustained-Release and Swelling Characteristics of Xanthan Gum/Ethylcellulose-Based Injection Moulded Matrix Tablets: in Vitro and in Vivo Evaluation

Sustained-release matrix tablets were developed by injection moulding using metoprolol tartrate (MPT) and ethylcellulose (EC) as sustained-release agent. Dibutyl sebacate was selected as plasticiser. The influence of matrix composition, plasticiser concentration, and drug load on drug release was evaluated. The influence of plasticiser addition was assessed on processability and drug release: Dibutyl sebacate was added to a dichloromethane/EC solution and subsequently spray-dried, or was mixed as a liquid with EC powder. Hydrated tablets were evaluated by frequency sweep and creep rheological tests to correlate the results with drug release. Xanthan gum (XG) was added to the formulation because drug release was too slow (<50%, 24 h) from EC/MPT matrices (70%/30%, w/w). Increasing XG concentrations provided faster MPT release rates characterised by zero-order release kinetics, no burst release was observed. Lower plasticiser concentrations and higher drug loads increased drug release substantially. The plasticiser addition method did not affect drug release. Matrix composition, drug load, and plasticiser level affected the rheological properties of the swollen matrix tablets. X-ray diffraction demonstrated the formation of solid dispersions. Formulations composed of XG/EC (ratio 1:1.5) and 30% (w/w) MPT had a low relative bioavailability compared with the commercial product Lopressor®, which significantly improved at higher MPT concentration (50%, w/w).

Isolation and Partial Characterization of Okenia (Okenia hypogaea) Starch

Okenia hypogaea (Schlech. & Cham.) belongs to the family of the Nyctaginacea, which produces a seed that is composed mainly of starch, the probable origin of Okenia hypogaea is Mexico. The aim of this work was to isolate the starch from Okenia hypogaea and to evaluate its chemical composition, along with some physicochemical and functional properties. Okenia gave a starch yield of 36 %; this starch had an amylose content of 26.1 %, with a fat content similar to corn starch, but with a higher ash fraction. Okenia starch possessed a small granule size (1-3 μm), the same as amaranth starch, with similar characteristics of stability and clarity of pastes as corn starch. At 60 °C the water retention capacity of okenia starch was higher than that of corn starch, but at higher temperatures an inverse pattern was found. When the temperature in the experiments increased, solubility and swelling values increased; okenia starch had higher swelling values than corn starch over the range of temperatures assayed. Okenia starch also presented a lower freeze-thaw stability than corn starch on the first two cycles. Overall, it was concluded that due to its physicochemical and functional properties, it is worthwhile to test the use of okenia starch in the cosmetic and food industry.

Effect of amylose content and nanoclay incorporation order in physicochemical properties of starch/montmorillonite composites

The effects of the amylose content and the preparation sequence in physicochemical properties of starch/montmorillonite (MMT) composites were studied in this work. Native (30%) and high amylose Hylon VII (70%) starches were considered for assessing the effects of amylose content. Glycerol and MMT were used as additives to evaluate the effects of the former as plasticizer and the latter as reinforcer. The glycerol was incorporated before (Method M1) and after (Method M2) the addition of MMT. FTIR studies indicated that water bonding was affected by amylose content. Sorption isotherms indicated that method M2 favoured water adsorption and method M1 reduced water adsorption due to competition for active sites for interaction. TGA showed that method M1 induced a higher degradation rate than method M2. Wettability analysis by contact angle measurements showed that plasticizer promoted the hydrophilicity of the film, whereas MMT promoted a hydrophobic surface for both cases of amylose content.

Textural Studies of Stored Corn Tortillas with Added Xanthan Gum

ABSTRACT Nixtamalized corn flour for tortilla preparation had added xanthan gum at different concentrations. Rollability, puncture, and extensibility tests using a texture analyzer machine measured the effect of xanthan gum on the staling of corn tortillas. Rollability, puncture, and extensibility tests were simple, fast, and repeatable. The rollability parameters showed that the addition of gum produced more flexible tortillas with decreased staling. The addition of hydrocolloid decreased the force required to penetrate the tortilla, but this parameter was slightly increased when storage time increased. The parameters determined in the extensibility test showed textural differences because the fresh tortillas had a higher distance of extensibility and this parameter decreased when storage time increased. Untreated stored tortillas presented a higher modulus of deformation, work, and rupture force values. However, the addition of xanthan gum decreased these values. The addition of hydrocolloid to tortilla...

Effects of Tempering Time, Ca(OH)2 Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour

Extrusion was used for obtaining corn masa. Particle size, Ca(OH)2 concentration, and tempering time had significant effects on the viscosity of extruded flours. Ground corn tempered for different periods of time (0.016–10 h) increased viscosity without application of heat. This behavior can be explained by the release of starches from the protein matrix. Viscoelastic properties of masas showed storage modulus (G′) > loss modulus (G″) for all samples. G′ and G″ increased as a function of tempering time, indicating higher water absorption capacity (WAC). The same behavior was found for Ca(OH)2 concentration, suggesting formation of cross-links between starch and polymers. Viscosity of masas modeled by the power law showed a value of n close to 0.1, suggesting that the dispersed solid phase was greater than the liquid phase. Index n and consistency coefficient K were associated with water absorption and viscosity, respectively. Regarding Ca(OH)2, the higher the Ca(OH)2 concentration, the lower the index n; ...