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Litogenolitic and solubility properties of products obtained from common ivy extract (Hederae helicis e folium) and medium of diversified polarity (ԐM)

100%

Nowak E., Marczynski Z., Skibska B., Nachajski M. J., Jambor J., Zgoda M. M.

Herba Polonica

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2019

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tom 65

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nr 1

Introduction: Common ivy (Hedera helix) is a plant used successfully in the treatment of various ailments. This is possible owing to the unique set of substances contained in it such as large amount of saponins, flavonoids, phenolic acids and phytosterols as well as polyacetylenes and coumarins. All these substances have been used in the production of cosmetic and medicinal preparations. Clinical trials on the efficacy and safety of dry ivy leaf extract have shown its high efficacy, comparable to synthetic medications, and better tolerance of herbal drugs. Objective: Investigations were performed on model ivy leaf (Hedera helix) extracts which were created using a medium of diversified polarity (ԐM). Measurements of viscosity and surface activity on phase boundary were performed. During preformulation studies attention was drawn to the possibility of micellar solubilization of cholesterol and selected structures of nonsteroidal anti-inflammatory drugs (NSAIDs) – ketoprofen. Methods: Viscosity measurements of Extractum Hederae helicis e folium aqueous solutions and in 0.1 mol HCl were performed according to the Polish Standard with Ubbelohde dilution viscometer. The surface tension of aqueous solutions – Δγ25 of Hederae helicis e folium extracts was determined according to the Polish Standard with stalagmometric method . Critical micellar concentration (cmc) was calculated. This enabled to evaluate the dependence ΔG0 =2.303 RT× log cmc of the thermodynamic potential of micelle formation (ΔG0 ). Results: It has been confirmed in the conducted comparative studies that aqueous solutions of Extr. Hederae helicis e folium created with maltodextrin as well as with SiO2 – maltodextrin result in micellar solubilization. The increase of granulometric size of cholesterol particle to Ø 1.60 mm decreased the amount of solubilized cholesterol but solubility preferences of the extracts were maintained. Conclusions: Model extracts produced from Hederae helicis e folium with diversified polarity of the extraction medium (water – ethanol) are characterized by appropriate solubility of the components which results not only from the presence of chlorophyll and its derivatives in the extract but also from the technique used for spray drying of the extract.

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Effects of NaCl, heat and protease modifications on solubility properties of protein concentrate isolated from whole grain hull-less barley flour

100%

Yalcin E.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions

80%

Acta Agrophysica

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2017

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tom 24

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nr 4

The study aimed at the determination of the possibility of estimating the degree of starch gelatinisation by measuring the physical properties of instant pasta. Therefore, pre-selected parameters such as dough moisture (33-35%), pre-drying temperature (35-55°C) and steaming time (120-360 s, temp. 95°C), which allowed to obtain instant pasta with varying degree of starch gelatinisation, were applied in this study. The physical properties of instant pasta with respect to solubility (WSI), water absorption (WAI), apparent viscosity of ground instant pasta dispersions and degree of starch gelatinisation (DG) were determined. The highest correlations were found between DG and WAI and between DG and viscosity (p < 0.01). The variability of DG can be explained in ca. 87% by the WAI (R2 = 0.87) and in ca. 74% by the apparent viscosity of instant pasta dispersion (R2 = 0.74). No significant correlation between DG and WSI was observed. It was demonstrated that the results obtained from the measurements of apparent viscosity of aqueous dispersion and WAI of instant pasta can be used for rapid estimation of DG.

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The effect of storage on physicochemical properties of spray-dried milk, egg and milk-egg mixture

80%

Chudy S., Pikul J., Rudzinska M., Makowska A.

Acta Agrophysica

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2015

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tom 22

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nr 1

The aim of this work was to obtain a new spray-dried milk-egg mixture and to compare its physicochemical properties with the properties of whole milk powder and egg powder. The powders prepared were packaged in bags under air and vacuum and stored for 24 months. During storage all of the properties assayed (lightness, hydroxymethylfurfural, Maillard browning intensity, thiobarbituric acid reactive substances, solubility index, pH) deteriorated. The addition of milk to egg before drying improved the solubility of egg powder. Solubility of milk powder was higher than 2 cm3 in the twelfth month of storage. For this reason the powders retained their best qualities till the sixth month of storage. The kind of packaging had an influence on the quality of the products (vacuum packaging delayed the deterioration of powders).

Ograniczanie wyników

2 Acta Agrophysica

1 Herba Polonica

1 Polish Journal of Food and Nutrition Sciences

1 Chudy S.

1 Jambor J.

1 Makowska A.

1 Marczynski Z.

1 Nachajski M. J.

1 Nowak E.

1 Pikul J.

1 Rudzinska M.

1 Skibska B.

1 Yalcin E.

1 Zgoda M. M.

1 2019

1 2017

1 2015

1 2011

Litogenolitic and solubility properties of products obtained from common ivy extract (Hederae helicis e folium) and medium of diversified polarity (ԐM)

Effects of NaCl, heat and protease modifications on solubility properties of protein concentrate isolated from whole grain hull-less barley flour

Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions

The effect of storage on physicochemical properties of spray-dried milk, egg and milk-egg mixture