Review of the physicochemical methods applied in the investigation of the maillard reaction in pharmaceutical preparations

Ghaderi, Faranak; Monajjemzadeh, Farnaz

doi:10.1016/j.jddst.2019.101362

Cited by 11 publications

(5 citation statements)

References 59 publications

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“…Generally, the aroma of raw almonds is weak and a low total content of volatile compounds is expected (Lipan, Martín‐Palomo, et al., 2019); however, as observed, the roasting process increases the generation of volatile organic compounds in almonds if a threshold temperature is reached; 150 °C is below this threshold. This might happen because Maillard reaction, which is responsible for the increasing in volatile compounds, generally begins at temperatures above 140 °C (Ghaderi & Monajjemzadeh, 2020). The total volatile content in almonds roasted at 170 and 190 °C were similar to those reported by other authors, who showed similar results (in the range between 6.17 and 16.0 mg/kg) in Marcona and Comuna cultivars roasted at 200 °C for 12, 15, 17, 20, 23 min (Vázquez‐Araújo et al., 2009) and Bute / Padre cultivars roasted at 138 °C for 28, 33, and 38 min (Xiao et al., 2014), using convection ovens in both studies.…”

Section: Resultsmentioning

confidence: 99%

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Lipán

Cano‐Lamadrid

Vázquez‐Araújo

et al. 2020

Journal of Food Science

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HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty‐five volatile compounds were identified and the key compounds for the roasting process were 2,5‐dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 °C were under‐roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds, and over‐roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. Practical Application This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roasted almonds that meet consumer demands and for the agricultural sector by encouraging reduction of irrigation water consumption by almond trees.

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Section: Resultsmentioning

confidence: 99%

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Lipán

Cano‐Lamadrid

Vázquez‐Araújo

et al. 2020

Journal of Food Science

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“…In this case, the disappearance of pure lactose and leucine endothermic peaks and the appearance of a new one could be assigned as incompatibility. 15…”

Section: Dscmentioning

confidence: 99%

Detection of Excipient–Excipient Interaction in Dry Powder Inhaler Formulation Prepared by Spray Drying

Gholizadeh-Hashjin,

Hamishehkar,

Monajjemzadeh

2024

Pharm Sci

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Background: Dry powder inhalers (DPIs) are dosage forms that are used via the pulmonary route. Their formulations include two major parts; drug substance and carrier. For many years, DPIs have been made with lactose, a particularly popular carrier. Leucine has drawn more attention in recent years when it comes to DPI formulations made using the spray drying technique. Leucine was utilized in conjunction with carriers like lactose to enhance physicochemical and aerosolization properties. Method: In this investigation, when lactose and leucine were co-spray dried, the color of powders around the cyclone separators of the spray dryer turned brown while the produced powder in the collector was white. Both the white powder inside the collector and the brown powder around the cyclone separators were investigated by differential scanning calorimetry (DSC), Fourier transform-infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), x-ray diffraction (XRD), and liquid chromatography with tandem mass spectrometry (LC-MS-MS) to determine the identity of the degraded chemicals and to look for any potential interactions. Results: A new peak at 177 ºC in DSC analysis is a sign of interaction. Also, FT-IR analysis shows the new peak at 1627 cm-1 which is related to the carbonyl group. According to SEM and XRD analysis co spray dried leucine-lactose is amorphous. Obtained data from LC-MS analysis indicates the adduct compound of leucine-lactose that resulted from the Maillard reaction was detected in both white and brown powder. Also, the reaction proceeded to form n-formyl compound. Conclusion: There is a possibility of lactose and leucine incompatibility during DPIs manufacturing, especially in elevated temperature and humidity.

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“…12 Further investigation using techniques such as infrared spectroscopy and mass spectroscopy are needed to confirm the compatibility of baclofen and OB. 17…”

Section: Organoleptic Evaluationmentioning

confidence: 99%

Formulation and stability evaluation of an extemporaneously prepared baclofen suspension (1 mg/mL)

Purohit

Thakur

Carruth

et al. 2021

Pharmacy Practice and Res

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Background: Baclofen is prescribed for both adults and children as a muscle relaxant, but no data exists to support an appropriate lower-dose extemporaneously compounded oral liquid suitable for young children in New Zealand. Aim: This study aimed to determine the stability of 1 mg/mL baclofen oral suspension over 30 days. Method: Baclofen suspensions were compounded (n = 6 per formulation) using suspending vehicles Ora-Blend â (OB) or Ora-Blend sugar-free â (OB SF) and stored at either 25°C/60% relative humidity or 2-8°C for 30 days. Organoleptic properties, sedimentation volume ratio, ease of redispersion, pH and baclofen content were determined. Results: Formulations required 2-3 inversions to redisperse at each time point. A colour change was observed from day 14 in the OB suspensions stored at both temperatures, likely due to the Maillard reaction, whereas no colour change was observed in any OB SF suspensions. The pH of all formulations remained between 4.5 and 4.6. Both OB and OB SF suspensions retained >90% of the initial baclofen concentration over 30 days. Conclusion:Although baclofen 1 mg/mL suspensions prepared in both OB and OB SF retained sufficient baclofen to be considered chemically stable in both storage conditions over the study period, OB SF is recommended as a preferred vehicle over OB formulations due to the colour change observed.

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Review of the physicochemical methods applied in the investigation of the maillard reaction in pharmaceutical preparations

Cited by 11 publications

References 59 publications

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Detection of Excipient–Excipient Interaction in Dry Powder Inhaler Formulation Prepared by Spray Drying

Formulation and stability evaluation of an extemporaneously prepared baclofen suspension (1 mg/mL)

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