The aim of the work was to quantify possible interactions between surfactants and preservatives, comparing surface properties, in model pharmaceutical formulations. Surface parameters of 2-component surfactant-preserv...The aim of the work was to quantify possible interactions between surfactants and preservatives, comparing surface properties, in model pharmaceutical formulations. Surface parameters of 2-component surfactant-preservative aquous mixtures were determined with a Wilhelmy plate technique, for the so-called principal surfactants (polysorbate 80, egg lecithin, phosphatidylcholine) and preservatives, which were methylparaben and benzalkonium chloride (BA-C). A generalized surface tension vs. surfactant concentration plot signatures, in the presence of preservative at a fixed amount, allowed: the critical micellar concentration (cmc) shift, additive molecules partition from the surface to the bulk, mixed micelles formation concentration, and additive surface removal concentration to be determined in reference to surface activity of the added substance. Methylparaben is a compound of lower (in comparison to BAC) surface activity, lower partitioning coefficient possessing lower energy and concentration of its removal from the surface, that makes it play effectively an antimicrobial protection role in the bulk of pharmaceutical products, as already shown by chemical tests.展开更多
The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic ac...The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic acid was the major identified compound in the ethanolic extract (586.68 mg/g). Fresh-cut mango was treated for immersion within the ethanolic extract, packed and stored at 5℃ during 15 days. The content of phenolic compounds, antioxidant capacity and microbial growth of the treated mango were evaluated during the storage. Compared with the controls the treated fruit presented the highest content of the total phenolic (7.4 times), flavonoids (3.1 times), and antioxidant capacity DPPH·, TEAC and ORAC (2.9, 2.3 and 2.8 times, respectively), and showed a microbial reduction of 80% of mesophilic plate count and 97% of total molds. This study demonstrates the potential of phenolic compounds derived from mango seed as antimicrobials and antioxidants.展开更多
文摘The aim of the work was to quantify possible interactions between surfactants and preservatives, comparing surface properties, in model pharmaceutical formulations. Surface parameters of 2-component surfactant-preservative aquous mixtures were determined with a Wilhelmy plate technique, for the so-called principal surfactants (polysorbate 80, egg lecithin, phosphatidylcholine) and preservatives, which were methylparaben and benzalkonium chloride (BA-C). A generalized surface tension vs. surfactant concentration plot signatures, in the presence of preservative at a fixed amount, allowed: the critical micellar concentration (cmc) shift, additive molecules partition from the surface to the bulk, mixed micelles formation concentration, and additive surface removal concentration to be determined in reference to surface activity of the added substance. Methylparaben is a compound of lower (in comparison to BAC) surface activity, lower partitioning coefficient possessing lower energy and concentration of its removal from the surface, that makes it play effectively an antimicrobial protection role in the bulk of pharmaceutical products, as already shown by chemical tests.
文摘The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic acid was the major identified compound in the ethanolic extract (586.68 mg/g). Fresh-cut mango was treated for immersion within the ethanolic extract, packed and stored at 5℃ during 15 days. The content of phenolic compounds, antioxidant capacity and microbial growth of the treated mango were evaluated during the storage. Compared with the controls the treated fruit presented the highest content of the total phenolic (7.4 times), flavonoids (3.1 times), and antioxidant capacity DPPH·, TEAC and ORAC (2.9, 2.3 and 2.8 times, respectively), and showed a microbial reduction of 80% of mesophilic plate count and 97% of total molds. This study demonstrates the potential of phenolic compounds derived from mango seed as antimicrobials and antioxidants.
