Tag: M.W=200-350

Tomuta, Ioan published the artcileDevelopment and validation of NIR-chemometric methods for chemical and pharmaceutical characterization of meloxicam tablets, HPLC of Formula: 64519-82-0, the main research area is NIR chemometric meloxicam tablet pharmaceutical characterization.

Context: Near-IR (NIR) spectroscopy is an important component of a Process Anal. Technol. (PAT) toolbox and is a key technol. for enabling the rapid anal. of pharmaceutical tablets. Objective: The aim of this research work was to develop and validate NIR-chemometric methods not only for the determination of active pharmaceutical ingredients content but also pharmaceutical properties (crushing strength, disintegration time) of meloxicam tablets. Materials and methods: The development of the method for active content assay was performed on samples corresponding to 80%, 90%, 100%, 110% and 120% of meloxicam content and the development of the methods for pharmaceutical characterization was performed on samples prepared at seven different compression forces (ranging from 7 to 45 kN) using NIR transmission spectra of intact tablets and PLS as a regression method. Results: The results show that the developed methods have good trueness, precision and accuracy and are appropriate for direct active content assay in tablets (ranging from 12 to 18 mg/tablet) and also for predicting crushing strength and disintegration time of intact meloxicam tablets. Discussion: The comparative data show that the proposed methods are in good agreement with the reference methods currently used for the characterization of meloxicam tablets (HPLC-UV methods for the assay and European Pharmacopeia methods for determining the crushing strength and disintegration time). Conclusion: The results show the possibility to predict both chem. properties (active content) and phys./pharmaceutical properties (crushing strength and disintegration time) directly, without any sample preparation, from the same NIR transmission spectrum of meloxicam tablets.

Drug Development and Industrial Pharmacy published new progress about Chemometrics. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lura, Ard published the artcileTransfer and scale-up of the manufacturing of orodispersible mini-tablets from a compaction simulator to an industrial rotary tablet press, HPLC of Formula: 64519-82-0, the main research area is orodispersible minitablet compaction simulator industrial rotary tablet press; Compaction simulator; Direct compression; Functionalized excipients; Mini-tablets; Rotary tablet press; Scale-up.

Orodispersible mini-tablets (ODMTs) are a promising dosage form for the pediatric use showing increasing interest from pharmaceutical industry. However, a scale-up process for ODMTs from a compaction simulator to a rotary tablet press following FDA and EMA guidelines has not been performed and investigated yet. Isomalt (galenIQ721) and Ludiflash both excipients with proven suitability for the development of ODMTs have been investigated in transfer and scale-up from a compaction simulator to a rotary tablet press. ODMTs with isomalt and Ludiflash were produced on the rotary tablet press monitoring the product temperature over time and assessing the properties of the residual powder in the feed shoe. Critical quality attributes like tensile strength, mass and disintegration time were evaluated. The transfer from compaction simulator to rotary tablet press succeeded as for both excipients similar disintegration times, tabletability and compactibility profiles were obtained. However, during scale-up, disintegration time significantly increases over time for both excipients. Monitoring of the product temperature revealed that with increasing batch size the product temperature increases as well having a significant impact on disintegration time. The properties of ODMTs produced with the residual powder are comparable in tabletability and disintegration time compared with ODMTs produced from fresh powder.

International Journal of Pharmaceutics (Amsterdam, Netherlands) published new progress about Heat transfer. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zecevic, Damir E. published the artcileRational development of solid dispersions via hot-melt extrusion using screening, material characterization, and numeric simulation tools, HPLC of Formula: 64519-82-0, the main research area is drug solid dispersion extrusion.

Effective and predictive small-scale selection tools are inevitable during the development of a solubility enhanced drug product. For hot-melt extrusion, this selection process can start with a microscale performance evaluation on a hot-stage microscope (HSM). A batch size of 400 mg can provide sufficient materials to assess the drug product attributes such as solid-state properties, solubility enhancement, and phys. stability as well as process related attributes such as processing temperature in a twin-screw extruder (TSE). Prototype formulations will then be fed into a 5 mm TSE (∼1-2 g) to confirm performance from the HSM under addnl. shear stress. Small stress stability testing might be performed with these samples or a larger batch (20-40 g) made by 9 or 12 mm TSE. Simultaneously, numeric process simulations are performed using process data as well as rheol. and thermal properties of the formulations. Further scale up work to 16 and 18 mm TSE confirmed and refined the simulation model. Thus, at the end of the laboratory-scale development, not only the clin. trial supply could be manufactured, but also one can form a sound risk assessment to support further scale up even without decades of process experience. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association J Pharm Sci.

Journal of Pharmaceutical Sciences published new progress about Decomposition. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gurditta, Harsh published the artcileOptimisation of sweetener and bulking agent levels for the preparation of functional Chhana-murki, Safety of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is artificial sweetener bulking agent chhana murki.

A functional Chhana-murki (FCM) was formulated at laboratory scale using different levels of microcrystalline cellulose (MCC): inulin (fiber) blend (1:1), isomalt:lactitol (polyol) blend (1:1), gum arabic and sucralose by response surface methodol. (RSM) and sensory anal. The color and appearance, texture, flavor and overall acceptability scores increased by increasing the fiber level from 5 to 10% (weight/weight) and polyol level from 5 to 15% (weight/weight). The sweetness score increased significantly by increasing the sucralose level from 600 to 800 ppm (weight/weight). The optimized product had 738 ppm sucralose, 10% fiber, 15% polyol and 1.1% gum arabic.

International Journal of Dairy Technology published new progress about Dietary fiber. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Safety of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Racolta, E. published the artcileComparatives technologies for dietetic candies production, Synthetic Route of 64519-82-0, the main research area is dietetic candy extrusion color adhesion isomalt.

The production of dietetic candies using isomalt as sugar substitute and some natural ingredients was carried out on a classical technol. line with small batch of 25 kg. The caramel mass obtained by replacing sugar with isomalt, was characterized from rheol., sensorial, phys. – chem. point of view. The improvement of nutritional value was made by adding natural ingredients on the classical technol. line of sugar and glucose syrup candies production by stamping the candy mass. Based on the comparative study of the mentioned parameters, it can be state that the free sugar, but with natural ingredients candies are difficult to produced using the classical technol. due to the differences between the rheol. and phys. – chem. properties of those candies compared with sugar candies. In our study, we produced the caramel mass on the same under vacuum boiling system, but the candy formation was made by casting or extrusion.

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Agriculture published new progress about Candy (dietetic). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Synthetic Route of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Dehghan, Mohamed Hassan G. published the artcileAssessment of Isomalt for Colon-Specific Delivery and Its Comparison with Lactulose, Related Products of alcohols-buliding-blocks, the main research area is isomalt colon drug delivery system amino salicylic acid bioavailability.

Lactulose is used as a triggering substance in a unique colon-specific delivery technol. called CODESTM. Colonic microflora degrades lactulose and forms short-chain fatty acids to activate the CODESTM system. However, lactulose has been reported to cause a Maillard-type reaction with substances containing primary or secondary amino groups that may produce carcinogenic compounds Thus, the aim of this study was to look into the possibility to substitute lactulose with isomalt for fabrication of CODESTM. The in vitro degradation of both sugars before incorporating them into the CODESTM system was evaluated with the help of rat caecal microflora. The results showed that isomalt was less efficient with regard to its rate and extent of degradation into short-chain fatty acids by the microflora compared to lactulose. However, the in vitro dissolution study did not show a significant difference in the performance between lactulose and isomalt when they were incorporated sep. in CODESTM. A similar result was also obtained in the in vivo study. Based on the above results, isomalt could be used as an alternative to lactulose for colonic delivery system utilizing the principles of CODESTM.

AAPS PharmSciTech published new progress about Biocompatibility. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Jia, Ziyang published the artcileEffects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks, Related Products of alcohols-buliding-blocks, the main research area is wheat flour dough gluten stick isomalt.

The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the phys., structural and mol. levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheol. properties results showed that the storage modulus (G) and loss modulus (G) increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. SEM (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality anal. showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds.

International Journal of Food Science and Technology published new progress about Bending strength. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Scettri, Anna published the artcileQuantification of polyols in sugar-free foodstuffs by qNMR, Computed Properties of 64519-82-0, the main research area is polyol quantification sugar free foodstuff NMR; Polyols; Sugar alcohols; Sugar-free foodstuff; qNMR.

We present a qNMR method for the determination of low calories sweeteners (erythritol, mannitol, maltitol, sorbitol, isomalt and xylitol) in sugar-free foodstuff. The structural similarities of these compounds determine often a severe spectral overlap that hampers their quantification via conventional 1D and 2D NMR spectra. This problem is here overcome by exploiting the resolving capabilities of the CSSF-TOCSY experiment, allowing the quantification of all six polyols, with satisfactory results in terms of LoQ (2.8-7.4 mg/L for xylitol, mannitol, sorbitol, 15 mg/L for erythritol, 38 mg/L for maltitol and 91 mg/L for isomalt), precision (RSD% 0.40-4.03), trueness (bias% 0.15-4.81), and recovery (98-104%). Polyols quantification in different sugar-free confectionary products was performed after a simple water extraction without any addnl. sample treatment. While these results demonstrate the robustness of the proposed method for polyols quantification in low calories foods, its applicability can be further extended to other food matrixes or biofluids.

Food Chemistry published new progress about Food (sugar free). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Computed Properties of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Seong, Yeong-Je published the artcilePhysiological and Metabolomic Analysis of Issatchenkia orientalis MTY1 With Multiple Tolerance for Cellulosic Bioethanol Production, Related Products of alcohols-buliding-blocks, the main research area is Issatchenkia orientalis Cellulosic Bioethanol fermentation; Issatchenkia orientalis; bioethanol; fermentation; metabolomics; multiple tolerance.

Yeast with multiple tolerance onto harsh conditions has a number of advantages for bioethanol production In this study, an alc. yeast of Issatchenkia orientalis MTY1 is isolated in a Korean winery and its multiple tolerance against high temperature and acidic conditions is characterized in microaerobic batch cultures and by metabolomic anal. In a series of batch cultures using 100 g L-1 glucose, I. orientalis MTY1 possesses wider growth ranges at pH 2-8 and 30-45°C than a conventional yeast of Saccharomyces cerevisiae D452-2. Moreover, I. orientalis MTY1 showes higher cell growth and ethanol productivity in the presence of acetic acid or furfural than S. cerevisiae D452-2. I. orientalis MTY1 produces 41.4 g L-1 ethanol with 1.5 g L-1 h-1 productivity at 42°C and pH 4.2 in the presence of 4 g L-1 acetic acid, whereas a thermo-tolerant yeast of Kluyvermyces marxianus ATCC36907 does not grow. By metabolomics by GC-TOF MS and statistical anal. of 125 metabolite peaks, it is revealed that the thermo-tolerance of I. orientalis MTY1 might be ascribed to higher contents of unsaturated fatty acids, purines and pyrimidines than S. cerevisiae D452-2. Conclusively, I. orientalis MTY1 could be a potent workhorse with multiple tolerance against harsh conditions considered in cellulosic bioethanol production

Biotechnology Journal published new progress about Growth, microbial. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Rivero, Roy published the artcileDevelopment and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds, Recommanded Product: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is gelatin candy sweetener fruit bioactive compound characterization.

The objective of this work was to develop sensory acceptable fruit-based alternative gelatin candies without the addition of free sugars, and with an improved nutritional profile. Two gelatin candies were developed containing orange (OC) and raspberry (RC) juices as a source of color, flavor and bioactive compounds A propolis extract was added as a source of polyphenols and as natural preservative. The developed candies presented textural characteristics typical of com. products. Sensory studies indicated that both formulations could be outstanding alternatives for people looking for new options of lower calories candies. Children preferred RC (82%) compared to OC (56%); while adults liked both formulations without significant differences. Candies presented potential functional properties: total phenolic content of 491.9 ± 33.8, and 550.8 ± 84.7 mg GAE/100 g for OC and RC, resp. Addnl., antioxidant capacity values were 1.60 ± 0.06, and 1.82 ± 0.08 mmol Trolox/100 g for OC and RC, resp. Candies were microbiol. stable during 90 days at 25°C. Moreover, they showed a decrease in water content (4-5 g H2O/100 g), which caused slight textural changes along storage. These variations, together with color changes (ΔE00 above 2) suggested the need of an opaque hermetical packaging to protect the candies.

LWT–Food Science and Technology published new progress about Adult, mammalian. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Recommanded Product: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts