Search Results (8)

Pesticides are essential to contemporary agriculture and are required to safeguard plants from hazardous pests, diseases, and weeds. In addition to harming the environment, overusing these pesticides causes pests to become resistant over time. Alternative methods and agrochemicals are therefore required to combat resistance. A potential solution to pesticide resistance and other issues may be found in nanotechnology. Due to their small size, high surface-area-to-volume ratio, and ability to offer novel crop protection techniques, nanoformulations, primarily biopolymer-based ones, can address specific agricultural concerns. Several biopolymers can be employed to load pesticides, including starch, cellulose, chitosan, pectin, agar, and alginate. Other biopolymeric nanomaterials can load pesticides for targeted delivery, including gums, carrageenan, galactomannans, and tamarind seed polysaccharide (TSP). Aside from presenting other benefits, such as reduced toxicity, increased stability/shelf life, and improved pesticide solubility, biopolymeric systems are also cost-effective; readily available; biocompatible; biodegradable; and biosafe (i.e., releasing associated active compounds gradually, without endangering the environment) and have a low carbon footprint. Additionally, biopolymeric nanoformulations support plant growth while improving soil aeration and microbial activity, which may favor the environment. The present review provides a thorough analysis of the toxicity and release behavior of biopolymeric nanopesticides for targeted delivery in precision crop protection. Full article

Maintaining insoluble plant-based ingredients in suspension and ensuring long-term physical stability is particularly challenging for formulators of green cosmetics. This study aimed to evaluate the structure and applicative properties of gel and gel-cream topical formulations suitable for delivering an insoluble phytocomplex on the vaginal mucosa and maintaining its integrity. For this purpose, we studied the compatibility of Perilla frutescens (L.) Britton phytocomplex (PFP), derived from in vitro plant cell cultures and presented as a powder finely dispersed in glycerin, with different classes of natural rheological modifiers (such as xanthan gum, sclerotium gum, succinoglycan, xyloglucan, diutan gum, hydroxypropyl guar gum derivative) in gel and gel-cream formulations, to meet the needs of the cosmetic market for naturalness and biodegradability. Through rheological and texture analyses, we studied the physico–mechanical properties of the samples, comparing the performances of the chosen polysaccharides to those of acrylic polymeric rheological modifiers, evaluating their contribution in terms of stability and applicative properties. Since a weak-gel rheological pattern proved to be the optimal one to keep the actives in suspension, the associations of tamarind seed polysaccharides with succinoglycan or scleroglucan were the most suitable for the formulation of mucoadhesive gels. Full article

Two-dimensional (2D) printing is a simple technology that shows the possibility for the preparation of personalized pharmaceutical dosage forms. This technology can accurately print medicine in different sizes, which can be applied to develop a personalized, drug-loaded orodispersible film for patients with dysphagia. Seed gum from Tamarindus indica Linn was selected as the film former of the printing substrate, and sorbitol was applied as a film plasticizer. Theophylline was used as a printed model drug due to its narrow therapeutic index. From the results, the mechanical properties of the film indicated that increasing the level of sorbitol improved the flexibility and strength of the film, which rendered the gum film suitable as a printing substrate. Conversely, raising portions of the gum (more than 3.5%) led to the use of rigid and stress-resistant films that can crack during the printing process. The Fourier transform infrared result revealed that there was no interaction between theophylline and the gum after the printing process. The printed theophylline was mainly in an amorphous form based on the X-ray diffraction results. Furthermore, theophylline was deposited at the surface of the gum substrate after the drug-printing process, as depicted in the scanning electron microscope images. The printed drug on the orodispersible film can be accurately determined by varying the printing size/repeat. Lastly, the drug was completely released from the orodispersible film within 5 min. The research results showed the possibility of utilizing tamarind seed gum as a potential printing substrate for the 2D drug-printing technique. Moreover, this can be applied as an electronic prescribing system for telemedicine in the future. Full article

The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of the polymeric solution was studied. In addition to this, the temperature coefficient, viscosity, surface tension, activation energy, Gibbs free energy, Reynolds number, and entropy of fusion were calculated by using the Arrhenius, Gibbs–Helmholtz, Frenkel–Eyring, and Eotvos equations, respectively. The activation energy of the gum was found to be 20.46 ± 1.06 kJ/mol. Changes in entropy and enthalpy were found to be 23.66 ± 0.97 and −0.10 ± 0.01 kJ/mol, respectively. The calculated amount of entropy of fusion was found to be 0.88 kJ/mol. A considerable decrease in apparent viscosity and surface tension was produced when the temperature was raised. The present study concludes that the tamarind seed polymer solution is less sensitive to temperature change in comparison to Albzia lebbac gum, Ficus glumosa gum and A. marcocarpa gum. This study also concludes that the attainment of the transition state of viscous flow for tamarind seed gum is accompanied by bond breaking. The excellent physicochemical properties of tamarind seed polymers make them promising excipients for future drug formulation and make their application in the food and cosmetics industry possible. Full article

New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers’ acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technology. Full article

Hyaluronic acid (HA) has been commonly used in eyedrop formulations due to its viscous lubricating properties even at low concentration, acting as a supplement for ocular mucin (principally MUC5AC) which diminishes with aging in a condition known as Keratoconjunctivitis sicca or “dry eye”. A difficulty has been its short residence time on ocular surfaces due to ocular clearance mechanisms which remove the polysaccharide almost immediately. To prolong its retention time, tamarind seed gum polysaccharide (TSP) is mixed as a helper biopolymer with HA. Here we look at the hydrodynamic characteristics of HA and TSP (weight average molar mass M_w and viscosity $\left[\mathsf{\eta }\right]$) and then explore the compatibility of these polymers, including the possibility of potentially harmful aggregation effects. The research is based on a novel combination of three methods: sedimentation velocity in the analytical ultracentrifuge (SV-AUC), size-exclusion chromatography coupled to multiangle light scattering (SEC-MALS) and capillary viscometry. HA and TSP were found to have $M_w=(680\pm 30$) kg/mol and $(830\pm 30$) kg/mol respectively, and $\left[\eta \right]=\left(1475\pm 30\right) \mathrm{ml}/\mathrm{g}$ and $\left(675\pm 20\right)$ ml/g, respectively. The structure of HA ranges from a rodlike molecule at lower molar masses changing to a random coil for M_w > 800 kg/mol, based on the Mark–Houwink–Kuhn–Sakurada (MHKS) coefficient. TSP, by contrast, is a random coil across the range of molar masses. For the mixed HA-TSP systems, SEC-MALS indicates a weak interaction. However, sedimentation coefficient (s) distributions obtained from SV-AUC measurements together with intrinsic viscosity demonstrated no evidence of any significant aggregation phenomenon, reassuring in terms of eye-drop formulation technology involving these substances. Full article

The effect of 0.2%, 0.4%, and 0.8% cold-water soluble tamarind seed gum on batter density, viscosity, and volume of gluten-free layer cakes made with rice flour was evaluated herein. It was observed that the addition of 0.4% tamarind seed gum gave better cake batter volume and was similar to cakes made with wheat flour. Texture profile analysis, color, proximate composition, water activity, total phenolics content, shelf life, and a sensory evaluation of a gluten-free cake with 0.4% tamarind seed gum were compared to a cake made with wheat flour and rice flour. Gluten-free cakes made with 0.4% tamarind seed gum had higher dietary fiber, sensory scores (appearance, texture, and overall acceptability), and longer shelf life than that of the control. Incorporation of 0.4% tamarind seed gum is recommended for gluten-free baked products as it results in more desirable sensory scores and a longer shelf life. Full article

Tamarind seed polysaccharide (TSP) is a xyloglucan of vegetable origin, recently proposed for the cosmetic and pharmaceutical market as a “green” alternative to hyaluronic acid. In this study, TSP water dispersions, at different concentrations, were characterized by means of rheological measurements, both in continuous and oscillatory flow conditions. The results were compared with those of hyaluronic acid of two different molecular weights. The results pointed out the close rheological behaviors between TSP and hyaluronic acid with comparable molecular weight. Afterwards, the structural features of binary and ternary polysaccharide associations prepared with TSP, hyaluronic acid (very high MW) and dehydropolysaccharide gum, a modified xanthan gum, with high stabilizing properties, were investigated. The rheological properties were significantly affected by the polysaccharide ratios in the mixture, suggesting that the combination of TSP with other polymers can lead to a modulation of the texture and functional properties of cosmetics. Full article