Preparation and Evaluation of Physicochemical Propertiesof Isosorbide Gel Composed of Xanthan Gum, Locust Bean Gum and Agar for Improving the Patient�s Adherence

Abstract

Isosorbide (ISB) has been widely used as a treatment for improving the endolymphatic hydrops of Meniere's disease. In general, ISB is used as a 70%(w/w) solution in medical treatments; however, ISB has a bitter taste,which reduces patient compliance. In recent years, jelly or gel formulations have been developed as "patient-friendly" and/or "patient-convenient" formulation. In this study, we attempted to develop various gel formulations of ISB to improve patient'sadherence. We used xanthan gum (XG), locust bean gum (LBG), and agar as gelling agents. The hardness of the gels was greatest with an XG:LBG mixture ratio of 1:1. When ISB was added to the gels, their strength decreased but still showed suitable values.Wealso investigated methods to mask the bitterness of ISB.Gel formulations reduced the bitterness of ISB, and the addition of stevia, to the ISB gels improved bitterness. Collectively, these findings indicate that these ISB gels may be useful formulations for improving the patient's adherence.

Physicochemical Properties, Bioactive Compounds Degradation Kinetics, and Microbiological Counts of Fortified Pomegranate Gummy Candy (GC) during Ambient Storage

“…Cohesiveness refers to the mechanical textural attribute relating to the degree to which a food can be deformed before it breaks (Chen & Rosenthal, 2015). Kawano et al (2017) highlighted that cohesiveness is crucial for consumer acceptance across all age groups. The fortified pomegranate GC samples showed cohesiveness, ranging from 0.92 to 0.98 during storage, with no significant difference.…”

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

“…Previous research has shown that gelling agents such as alginate beads can effectively mask the bitter taste of Momordica charantia extract [62]. Other gelling agents, such as xantham gum, locust bean gum, and agar have been reported to reduce the bitterness of ambroxol hydrochloride [65]. The gelling agents will modify the overall texture of the jelly, masking the unpleasant taste of the extract and creating a smoother and more cohesive mouthfeel.…”

“…The gelling agents will modify the overall texture of the jelly, masking the unpleasant taste of the extract and creating a smoother and more cohesive mouthfeel. This can help to improve overall palatability [65].…”

“…Therefore, structure, sweeteners, and product shelf life must be considered as they will affect the customer's preferences. Sucrose and fructose were used in the mixture because they are cost-effective, have a mild flavor, and prevent crystallization [65]. Sugar is a structural agent that increases viscosity, helps gels to form, and keeps them firm.…”

Sifat Fisik Permen Jeli Berbasis Gelatin Tulang Ikan Nila Merah (Oreochromis Niloticus) Dengan Penambahan Sari Kacang Merah (Phaseoulus Vulgaris L.)

“…Nilai ini merepresentasikan daya kohesif produk permen jeli. Permen jeli yang memiliki nilai kohesif rendah menandakan bahwa produk tersebut mudah untuk dikunyah sehingga memiliki korelasi positif terhadap daya terima produk permen jeli dan dapat dikonsumsi segala usia (Kawano et al 2017) termasuk anak-anak. Pada penelitian ini keseluruhan formula mempunya nilai cohesiveness antara 0,38 dan 0,81 yang sejalan dengan hasil penelitian Mutlu et al (2018).…”