Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying

Turmeric (Curcuma longa L.), which has been used for long time as a spice, food preservative and coloring agent, is a rich source of beneficial phenolic compounds identified as curcuminoids. These phenolic compounds are known for their antioxidant, anti-inflammatory and antimutagenic properties, among others. On the other hand, they are very susceptible to oxidation, requiring protection against oxygen, light and heat. This protection can be achieved by microencapsulation. In this work, the characteristics and the stability of turmeric oleoresin encapsulated by freeze-drying using mixtures of maltodextrin and gelatin as wall materials were studied. Encapsulated turmeric oleoresin was stored at –20, 25 and 60 °C, in the absence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. Results showed that the samples produced with 26% maltodextrin/0.6% gelatin and 22% maltodextrin/3% gelatin presented good encapsulation efficiencies and solubility. In general, the method of encapsulation employed originated products with satisfactory thermal stability, although the encapsulated materials with a higher proportion of maltodextrin in relation to gelatin had better stabilities, especially at –20 and 25 °C temperatures.

Singular value analyses of voltage stability on power system considering wind generation variability

Pós-graduação em Engenharia Elétrica - FEIS

Stability of curcumin microencapsulated by spray and freeze drying in binary and ternary matrices of maltodextrin, gum arabic and modified starch

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

A new approach on the stability analysis in ELKO cosmology

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability

The Spanish region of Campos de Hellin (Albacete) is characterized by a wide range of olive varieties (Arbequina, Benizal, Cornicabra, Cuquillo, Injerta, Manzanilla Local, Manzanilla de Sevilla, Negrilla, Picual), which provides different physicochemical and sensory characteristics to the oils. Thus, the knowledge of these characteristics may help develop more balanced oils. Monovarietal virgin olive oils from the different varieties grown in this area were characterized from the physicochemical and sensory points of view during four consecutive years. Clear differences among the varieties were found when principal component analysis was applied to the data from the studied parameters. The varieties were grouped according to their oleic and linoleic acid content, oxidative stability, and campesterol and total sterols content. The differences were significant with a 95% confidence level. The variety effect on the oil characteristics was stronger than the effect of the crop year. Practical applications: Chemical and sensory characteristics of monovarietal virgin olive oils play an important role in the elaboration of blends. In olive-growing regions where there is more than one variety cultivated, the characterization of monovarietal oils could increase the value of the olive oil produced due to the development of more balanced oils tailored to the preferences of consumers. This work shows that the chemical and sensory differences between varieties make possible the elaboration of a new range of virgin olive oils. This could encourage the development and marketing of quality oils, and thus increase the competitiveness of the mills in the oil market.

Stability study of darunavir ethanolate tablets applying a new stability-indicating HPLC method

Chemical and physical degradation of drugs may result in altered therapeutic efficacy and even toxic effects. Therefore, the aim of this work was to study the stability of darunavir and to develop and validate a liquid chromatography (LC) method to determine darunavir in raw material and tablets in the presence of degradation products. The novel method showed to be linear from 6.0 to 21.0 μg/mL, with high precision (CV < 2%) and accuracy (recuperation of 99.64%). It is simple and reliable, free of placebo interferences. The robustness of the method was evaluated by a factorial design using seven different parameters. Forced degradation study was done under alkaline, acidic, and oxidative stress at ambient temperature and by heating. The LC method was able to quantify and separate darunavir and its degradation products. Darunavir showed to be unstable under alkaline, acid, and oxidative conditions. The novelty of this study is understanding the factors that affect darunavir ethanolate stability in tablets, which is the first step to unravel the path to know the degradation products. The novel stability-indicating method can be used to monitor the drug and the main degradation products in low concentrations in which there is linearity.

Study of physical-chemical stability in contaminated conditioners by bacteria

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)