Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices

Durán-Lara, Esteban F.; López-Cortés, Xaviera A.; Castro, Ricardo I.; Ávila-Salas, Fabián; González-Nilo, Fernando D.; Laurie, V. Felipe; Santos, Leonardo S.

doi:10.1016/j.foodchem.2014.07.048

Cited by 32 publications

(22 citation statements)

References 34 publications

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“…Polyphenols interact with PVPP by hydrogen bonds. The bonding properties depend on the polyphenol; for example, quercetin, catechin and epicatechin show high bonding at pH 6.5, whereas 4‐methylcatechol and caffeic acid show low bonding at this pH . In the present study, we assumed that the PVPP would show high bonding with at least some of the flavonoid phenols in the adlay tea.…”

Section: Discussionmentioning

confidence: 91%

Inhibition of influenza virus replication by adlay tea

et al. 2017

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Section: Discussionmentioning

confidence: 91%

Inhibition of influenza virus replication by adlay tea

et al. 2017

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“…PVPP was used as fining agent to adsorb polyphenols in the cider according to a method from Durán‐Lara et al . 78 mg of PVPP (0.13 g L −1 ) was added to 600 mL apple cider.…”

Section: Methodsmentioning

confidence: 99%

“…22 The amount of total phenol was determined by the Folin-Ciocalteu method. 23 wileyonlinelibrary.com/jsfa Apple cider fining and deodorization PVPP was used as fining agent to adsorb polyphenols in the cider according to a method from Durán-Lara et al 24 78 mg of PVPP (0.13 g L −1 ) was added to 600 mL apple cider. The ratio of total polyphenol to PVPP was 5 (w/w).…”

Section: Enological Analysis Of Apple Cidermentioning

confidence: 99%

Impact of polyphenols on the headspace concentration of aroma compounds in apple cider

2018

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This study showed that the polyphenols had varying effects on aroma compound volatility in apple cider. The physicochemical characteristics and spatial conformation of polyphenols and aroma compounds influenced the magnitude of aroma-polyphenol interaction in apple cider. Understanding the effects of polyphenols on aroma release can improve the prediction of aroma profiles through chemical analysis, which assists cidermakers in improving the aroma quality of apple cider. © 2018 Society of Chemical Industry.

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“…All tested agents in this study were chemically stable under this study condition in 2 weeks because actual measurements of dissolution rate (percent of cumulative amount dissolved) reached almost of 100% of theoretical value finally. Duran-Lara et al reported that affinity of phenolic compounds for PVPP tended to increase with an increase in the length of the resonant structure (14). It is known that the binding capacity of PVPP for compounds with similar backbones increases with an increase in the number of hydroxyl groups.…”

Section: Discussionmentioning

confidence: 99%

Difference in the Dissolution Behaviors of Tablets Containing Polyvinylpolypyrrolidone (PVPP) Depending on Pharmaceutical Formulation After Storage Under High Temperature and Humid Conditions

et al. 2016

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PURPOSE. Storage under high temperature and humid conditions has been reported to decrease the dissolution rate for some kinds of tablets containing polyvinylpolypyrrolidone (PVPP) as a disintegrant. The aim of this study was to elucidate the properties of pharmaceutical formulations with PVPP that cause a decrease in the dissolution rate after storage under high temperature and humid conditions by using model tablets with a simple composition. METHODS. Model tablets, which consisted of rosuvastatin calcium or 5 simple structure compounds, salicylic acid, 2-aminodiphenylmethane, 2-aminobiphenyl, 2-(p-tolyl)benzoic acid or 4.4'-biphenol as principal agents, cellulose, lactose hydrate, PVPP and magnesium stearate as additives, were made by direct compression. The model tables were wrapped in paraffin papers and stored for 2 weeks at 40°C/75% relative humidity (RH). Dissolution tests were carried out by the paddle method in the Japanese Pharmacopoeia 16th edition. RESULTS. Model tablets with a simple composition were able to reproduce a decreased dissolution rate after storage at 40°C/75% RH. These tablets showed significantly decreased water absorption activities after storage. In the case of tablets without lactose hydrate by replacing with cellulose, a decreased dissolution rate was not observed. Carboxyl and amino groups in the structure of the principal agent were not directly involved in the decreased dissolution. 2-Benzylaniline tablets showed a remarkably decreased dissolution rate and 2-aminobiphenyl and 2-(p-tolyl)benzoic acid tablets showed slightly decreased dissolution rates, though 4,4'-biphenol tablets did not show a decrease dissolution rate. CONCLUSIONS. We demonstrated that additives and structure of the principal agent were involved in the decreased in dissolution rate for tablets with PVPP. The results suggested that one of the reasons for a decreased dissolution rate was the inclusion of lactose hydrate in tablets. The results also indicated that compounds as principal agents with low affinity for PVPP may be easily affected by airborne water under high temperature and humid conditions.

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Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices

Cited by 32 publications

References 34 publications

Inhibition of influenza virus replication by adlay tea

Inhibition of influenza virus replication by adlay tea

Impact of polyphenols on the headspace concentration of aroma compounds in apple cider

Difference in the Dissolution Behaviors of Tablets Containing Polyvinylpolypyrrolidone (PVPP) Depending on Pharmaceutical Formulation After Storage Under High Temperature and Humid Conditions

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