Encapsulations of wild garlic (Allium ursinum L.) extract using spray congealing technology

The low and variable oral bioavailability of poorly water soluble drugs remains a major concern for the pharmaceutical industry. Spray congealing is an emerging technology for the production of solid dispersion to enhance the bioavailability of poorly soluble drugs by using low-melting hydrophilic excipients. The main advantages are the absence of solvents and the possibility to obtain spherical free-flowing microparticles (MPs) by a relatively inexpensive, simple, and one-step process. This review aims to fully describe the composition, structure, physico-chemical properties, and characterization techniques of spray congealed-formulations. Moreover, the influence of these properties on the MPs performance in terms of solubility and dissolution enhancement are examined. Following, an overview of the different spray congealed systems developed to increase the oral drug bioavailability is provided, with a focus on the mechanisms underpinning the bioavailability enhancement. Finally, this work gives specific insights on the main factors to be considered for the rational formulation, manufacturing, and characterization of spray congealed solid dispersions.

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“…( A ) PEG 3350; ( B ) Poloxamer 407; ( C ) Gelucire 50/13. Figures adapted with permission from [49,50,51].…”

Section: Figurementioning

confidence: 99%

Spray Congealing: An Emerging Technology to Prepare Solid Dispersions with Enhanced Oral Bioavailability of Poorly Water Soluble Drugs

2019

Self Cite

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“…food applications), considering the advantages of these systems prepared by spray congealing technology in comparison with other conventional encapsulation techniques, namely the low cost, safeness, and reproducibility. The fast solidification of the lipid mixtures in contact with cooled air positioned this technique as an attractive via for the preparation of microparticles at relative short process times, and in the absence of solvents [7,8]. It is required the use of lipids solid at ambient temperature, although their mixture with liquids (lipids or oils) can also be employed in order to tailor the final properties of the microparticles [9].…”

Section: Introductionmentioning

confidence: 99%

Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles

Sorita

Santamaria‐Echart

Gozzo

et al. 2021

Advanced Powder Technology

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“…Allium ursinum L. also known as ramsons, bear's garlic, wild garlic is a perennial plant growing on fertile soil in shady, humid places in Europe and in the northern hemisphere of Asia (Tomšik et al, 2018). The nutritional composition of leaves of wild garlic comprises dry matter (79.0 g/kg), ash (8.9 g/kg), proteins (13.7 g/kg), crude fat (5.6 g/kg), total carbohydrates (50.8 g/kg), dietary fibres (26.9 g/kg), vitamin C (956.1 mg/kg), and antioxidant activity (25.0 mmol TEAC/kg), and minerals -K (34.6 g/kg), Mg (1.72 g/kg), Fe (230.3 mg/kg) and Zn (58.8 mg/kg) (Piątkowska et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Antioxidant, hunger-provoking agent, for intestinal problems, fungicidal and antibacterial properties (Blazewicz-Wozniak and Michowska, 2011;Tomšik et al, 2018) gastrointestinal tract or skin infections (Piątkowska et al, 2015 (Pripdeevech and Wongpornchai, 2004) Facilitates breathing, strengthens sleep and normalizes the acidity of gastric juice, strengthens appetite, for diseases of the blood and the cardiovascular system (Obolskiy et al, 2011). Table 1.…”

Section: Introductionmentioning

confidence: 99%

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

Petkova¹,

Ivanov²,

M.³

et al. 2019

Food Res.

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Culinary herbs were known and applied from ancient times in food production and for culinary purposes, as flavor enhancers and food preservation, because of the bioactive substances with antimicrobial and antioxidant properties. Therefore, they can successfully use as sources of natural antioxidants that improve consumer health and the nutritional value of foodstuffs. The aim of the current study was to evaluate the fructan content and antioxidant activity in leaves of four culinary herbs: tarragon (Artemisia dracunculos L.), chives (Allium schoenoprasum L.), wild garlic or ramson (Allium ursinum L.) and samardala (Nectaroscordum siculum Lindl.) used in Bulgarian traditional cuisine. The content of total chlorophylls, total carotenoids, phenols, derivatives of caffeic acids (DCA), flavonoids and fructans in culinary herb extracts were analysed. The antioxidant activity of the water extracts was evaluated by two reliable methods (DPPH and FRAP). It was found that chives dry leaves contained the highest total chlorophylls (2255 μg/g dw). Total carotenoids and DCA were detected only in tarragon leaves, where, in addition, the total phenol content was the highest (25 mg GAE/g dw). It possessed the highest antioxidant potential probably due to the high polyphenolic content. However, the leaves of samardala showed the highest total flavonoids content (7.87 mg QE/ g dw), while chives possessed the highest total fructans (5.66 g/100 g dw). This is the first report that evaluated chives, wild garlic and tarragon leaves as natural sources of prebiotics from fructan family, especially 1-kestose found in them. The current study demonstrated the antioxidant potential and prebiotics content in four culinary herbs used as spices in nutritional habitats of Bulgarian consumers.

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Encapsulations of wild garlic (Allium ursinum L.) extract using spray congealing technology

Cited by 28 publications

References 49 publications

Spray Congealing: An Emerging Technology to Prepare Solid Dispersions with Enhanced Oral Bioavailability of Poorly Water Soluble Drugs

Spray Congealing: An Emerging Technology to Prepare Solid Dispersions with Enhanced Oral Bioavailability of Poorly Water Soluble Drugs

Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles

Fructans and antioxidants in leaves of culinary herbs from Asteraceae and Amaryllidaceae families

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