and bark extracts have been used for thousands of years in Chinese and Japanese traditional medicines and are still widely employed as herbal preparations for their sedative, antioxidant, anti-inflammatory, antibiotic, and antispastic effects. Neolignans, particularly magnolol and honokiol, are the main substances responsible for the beneficial properties of the magnolia bark extract (MBE). The content of magnolol and honokiol in MBE depends on different factors, including the plant species, the area of origin, the part of the plant employed, and the method used to prepare the extract. The biological and pharmacological activities of magnolol and honokiol have been extensively investigated. Here we review the safety and toxicological properties of magnolol and honokiol as pure substances or as components of concentrated MBE, including the potential side-effects in humans after oral intake. and genotoxicity studies indicated that concentrated MBE has no mutagenic and genotoxic potential, while a subchronic study performed according to OECD (Organisation for Economic Co-operation and Development) guidelines established a no adverse effect level for concentrated MBE > 240 mg/kg b.w/d. Similar to other dietary polyphenols, magnolol and honokiol are subject to glucuronidation, and despite a relatively quick clearance, an interaction with pharmaceutical active principles or other herbal constituents cannot be excluded. However, intervention trials employing concentrated MBE for up to 1 y did not report adverse effects. In conclusion, over the recent years different food safety authorities evaluated magnolol and honokiol and considered them safe.
Gelatin gels are known to be nonequilibrium systems, because of the continuous growth and rearrangements of physical junctions, even in the solidlike state. Establishing a relationship between the relative degree of cross-linking and macroscopic elasticity would be crucial in understanding, modeling, and predicting the transformation processes of gelatin solutions. Performing rheological experiments on a distinct gel structure, with a definite number of cross-links, is, however, a challenging task. In isothermal conditions, indeed, the density of physical cross-links changes indefinitely, and network evolution cannot be arrested. Inspired by the inverse quenching technique applied in the past to semicrystalline polymers, we here apply an unusual thermal history to an aqueous solution of gelatin in the semiconcentrated regime (6.67%w pig-skin gelatin), in order to freeze the system in a metastable condition for a time sufficiently long to perform a rheological characterization. The solution, initially kept in the sol state at 60°C, is rapidly cooled below gelation temperature, and isothermal gelation is started at 10°C. After soaking at this low temperature for a given time, the sample is rapidly heated (inverse quenching) up to a value in the range 24–29 °C, where kinetics is monitored. If the waiting time at low temperature and the inverse quenching temperature are suitably chosen, sample elasticity will remain stationary for a relatively large time window, and rheological experiments can then be reliably performed.
We investigate the rheological behavior of aqueous solutions containing animal gelatin, sugars and polyols. The aim is to study how the gelation kinetics, transition temperatures and gel strengths of an aqueous gelatin solution can be affected by the progressive addition of co-solutes. Aqueous solutions with a fixed mass percentage of gelatin of 6.8 wt% were prepared at various concentrations of sugars and polyols. Through Dynamic Temperature Ramp tests, performed at various ramp rates, and Dynamic Time Sweep and Dynamic Frequency Sweep tests, carried out at different temperatures, it was possible both to evaluate the transition temperatures and to monitor the gelation kinetics of the samples. It was found that the contribution of co-solutes positively affects both the gelation process and the thermal stability of the aqueous gelatin solution by reducing the gelation time and improving the mechanical properties of the gel in terms of network elasticity.
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