Sugar loaded confectioneries have a rapidly growing market globally.Consumption of such products may lead to multiple health risks.Products like gummies can be substituted with healthy sugar alternatives such as Galac...Sugar loaded confectioneries have a rapidly growing market globally.Consumption of such products may lead to multiple health risks.Products like gummies can be substituted with healthy sugar alternatives such as Galactooligosaccharide(GOS),which can be consumed by all age groups.The aim of the study was to develop standard gummies and sugar substituted gummies,conduct sensory analysis,shelf life studies and characterize it for its physico chemical properties.The standard gummies were made using agar,sugar,citric acid,water,and FSSAI(Food Safety Standards Authority of India)certified natural colours and flavours,while GOS supplemented gummies were made by replacing sugar in varied amounts,upto 100%.A trained panel(n=8)evaluated the gummies using a composite score card in triplicates for a variety of sensory attributes.GOS recovery analysis,physicochemical variables such as colour,moisture,pH,and texture were assessed.Shelf life Studies of 100 percent GOS supplemented gummies were carried out at accelerated temperatures(37℃)over a period of 6 months.The results revealed that gummies with varying levels of GOS were acceptable to the panelists,with no significant differences in the keeping quality.However,F test revealed a significant improvement(p<0.05)in the texture of the gummies with a slight reduction in colour and flavour at the end of 6 months.The moisture content and pH values were 24.8%and 3.37 respectively.HPLC analysis revealed a recovery of 95%GOS in the prepared gummies.Hence,sugar can be substituted with 100%GOS to fulfil the increasing demand for healthy confectioneries without any change in organoleptic qualities and shelf life for 6 months.展开更多
BACKGROUND Patient satisfaction with facial appearance at the end of orthodontic camouflage treatment is very important, especially for skeletal malocclusion. This case report highlights the importance of the treatmen...BACKGROUND Patient satisfaction with facial appearance at the end of orthodontic camouflage treatment is very important, especially for skeletal malocclusion. This case report highlights the importance of the treatment plan for a patient initially treated with four-premolar-extraction camouflage, despite indications for orthognathic surgery.CASE SUMMARY A 23-year-old male sought treatment complaining about his unsatisfactory facial appearance. His maxillary first premolars and mandibular second premolars had been extracted, and a fixed appliance had been used to retract his anterior teeth for two years without improvement. He had a convex profile, a gummy smile, lip incompetence, inadequate maxillary incisor inclination, and almost a class I molar relationship. Cephalometric analysis showed severe skeletal class Ⅱ malocclusion(A point-nasion-B point = 11.5°) with a retrognathic mandible(sella-nasion-B point = 75.9°), a protruded maxilla(sella-nasion-A point = 87.4°), and vertical maxillary excess(upper incisor to palatal plane = 33.2 mm). The excessive lingual inclination of the maxillary incisors(upper incisor to nasion-A point line =-5.5°)was due to previous treatment attempts to compensate for the skeletal class Ⅱ malocclusion. The patient was successfully retreated with decompensating orthodontic treatment combined with orthognathic surgery. The maxillary incisors were repositioned and proclined in the alveolar bone, the overjet was increased, and a space was created for orthognathic surgery, including maxillary impaction, anterior maxillary back-setting, and bilateral sagittal split ramus osteotomy to correct his skeletal anteroposterior discrepancy. Gingival display was reduced, and lip competence was restored. In addition, the results remained stable after 2 years. The patient was satisfied with his new profile as well as with the functional malocclusion at the end of treatment.CONCLUSION This case report provides orthodontists a good example of how to treat an adult with severe skeletal class Ⅱ malocclusion with vertical maxillary excess after an unsatisfactory orthodontic camouflage treatment. Orthodontic and orthognathic treatment can significantly correct a patient’s facial appearance.展开更多
Dry heat treatment has been identifie as a method for disinfecting seed-borne pathogens in vegetable seeds. This study demonstrated that three seed-borne pathogens of cucumber(Cladosporium cucumerinum that causes scab...Dry heat treatment has been identifie as a method for disinfecting seed-borne pathogens in vegetable seeds. This study demonstrated that three seed-borne pathogens of cucumber(Cladosporium cucumerinum that causes scabs, Ascochyta citrullina that results in gummy stem blight,and Colletotrichum orbiculare that induces anthracnose) could be effectively eradicated from cucumber seeds by dry heat treatment. In vitro growth of these three pathogens was inhibited by dry heat treatment at 70 °C for 40 min. These pathogens were inactivated after exposing infected seeds to 70 °C dry heat for at least 90 min. Seed infection was significant y reduced by exposing the seeds to 70 °C dry heat for at least 40 min. Seed moisture content and germination were slightly reduced after 70 °C heat treatment for 40–120 min. Seed vigor remained at a high level after dry heat treatment at 70 °C for 90 min. In conclusion, 70 °C dry heat treatment for 90 min was determined to be the optimal method for eradication of C. cucumerinum, Didymella bryoniae, and C. orbiculare from cucumber seeds.展开更多
Chewable gels represent an excellent alternative to oral dosage forms,such as tablets and capsules,owing to their appealing appearance,easy swallowing,and attractive colors.Given the inherent instability of vitamin C,...Chewable gels represent an excellent alternative to oral dosage forms,such as tablets and capsules,owing to their appealing appearance,easy swallowing,and attractive colors.Given the inherent instability of vitamin C,particularly within chewable gels,it is imperative to enhance its stability and mitigate its degradation during processing and storage.Oleogel,systems prepared through an environmentally friendly and pollution-free method,exhibit a three-dimensional network structure that eliminates oxygen,alleviates oxidation,and enhances vitamin C stability.This study focused on optimizing vitamin C-fortified oleogel-based chewable gels using Plackett-Burman and D-Optimal design methodologies to maximize vitamin C stability while maintaining favorable mechanical properties.The optimal formulation,Opt-C,was achieved by crystallizing the gel at-18℃,incorporating 2.5 g of distilled monoglyceride(DMG),and maintaining an oleogel-to-chewable gel ratio of 10%.Opt-C was comprehensively characterized using differential scanning calorimetry(DSC)and Fourier transform infrared spectroscopy(FT-IR),and its stability was rigorously assessed.Furthermore,a nondestructive assay method for vitamin C determination in chewable gels was developed employing near-infrared spectroscopy(NIR)and chemometric techniques.Storage studies demonstrated that Opt-C retained 85%of its vitamin C content during accelerated tests over ten weeks,surpassing the 69%retention observed in the control chewable gel.Opt-C exhibited a slower release of vitamin C in simulated digestive fluids;however,this release profile did not adversely impact the overall availability of vitamin C.Ultimately,the developed multivariate model successfully predicts vitamin C concentration:root mean square error of calibration(RMSEC):0.284,R_(cal)^(2):0.9906;RMSE cross-validation(RMSECV):0.501,R_(val)^(2):0.9722;RMSE prediction(RMSEP):0.670,R_(pred)^(2):0.9154.This innovative approach enhances the stability of water-soluble vitamins in chewable gels.展开更多
文摘Sugar loaded confectioneries have a rapidly growing market globally.Consumption of such products may lead to multiple health risks.Products like gummies can be substituted with healthy sugar alternatives such as Galactooligosaccharide(GOS),which can be consumed by all age groups.The aim of the study was to develop standard gummies and sugar substituted gummies,conduct sensory analysis,shelf life studies and characterize it for its physico chemical properties.The standard gummies were made using agar,sugar,citric acid,water,and FSSAI(Food Safety Standards Authority of India)certified natural colours and flavours,while GOS supplemented gummies were made by replacing sugar in varied amounts,upto 100%.A trained panel(n=8)evaluated the gummies using a composite score card in triplicates for a variety of sensory attributes.GOS recovery analysis,physicochemical variables such as colour,moisture,pH,and texture were assessed.Shelf life Studies of 100 percent GOS supplemented gummies were carried out at accelerated temperatures(37℃)over a period of 6 months.The results revealed that gummies with varying levels of GOS were acceptable to the panelists,with no significant differences in the keeping quality.However,F test revealed a significant improvement(p<0.05)in the texture of the gummies with a slight reduction in colour and flavour at the end of 6 months.The moisture content and pH values were 24.8%and 3.37 respectively.HPLC analysis revealed a recovery of 95%GOS in the prepared gummies.Hence,sugar can be substituted with 100%GOS to fulfil the increasing demand for healthy confectioneries without any change in organoleptic qualities and shelf life for 6 months.
文摘BACKGROUND Patient satisfaction with facial appearance at the end of orthodontic camouflage treatment is very important, especially for skeletal malocclusion. This case report highlights the importance of the treatment plan for a patient initially treated with four-premolar-extraction camouflage, despite indications for orthognathic surgery.CASE SUMMARY A 23-year-old male sought treatment complaining about his unsatisfactory facial appearance. His maxillary first premolars and mandibular second premolars had been extracted, and a fixed appliance had been used to retract his anterior teeth for two years without improvement. He had a convex profile, a gummy smile, lip incompetence, inadequate maxillary incisor inclination, and almost a class I molar relationship. Cephalometric analysis showed severe skeletal class Ⅱ malocclusion(A point-nasion-B point = 11.5°) with a retrognathic mandible(sella-nasion-B point = 75.9°), a protruded maxilla(sella-nasion-A point = 87.4°), and vertical maxillary excess(upper incisor to palatal plane = 33.2 mm). The excessive lingual inclination of the maxillary incisors(upper incisor to nasion-A point line =-5.5°)was due to previous treatment attempts to compensate for the skeletal class Ⅱ malocclusion. The patient was successfully retreated with decompensating orthodontic treatment combined with orthognathic surgery. The maxillary incisors were repositioned and proclined in the alveolar bone, the overjet was increased, and a space was created for orthognathic surgery, including maxillary impaction, anterior maxillary back-setting, and bilateral sagittal split ramus osteotomy to correct his skeletal anteroposterior discrepancy. Gingival display was reduced, and lip competence was restored. In addition, the results remained stable after 2 years. The patient was satisfied with his new profile as well as with the functional malocclusion at the end of treatment.CONCLUSION This case report provides orthodontists a good example of how to treat an adult with severe skeletal class Ⅱ malocclusion with vertical maxillary excess after an unsatisfactory orthodontic camouflage treatment. Orthodontic and orthognathic treatment can significantly correct a patient’s facial appearance.
基金supported by the earmarked fund for the Science and Technology Innovation Program of the Chinese Academy of Agricultural Science(CAAS-ASTIP-IVFCAAS)the National Key Technology Support Program(2012BAD19B06)funded by the Key Laboratory of Horticultural Crops Genetic Improvement,Ministry of Agriculture in China
文摘Dry heat treatment has been identifie as a method for disinfecting seed-borne pathogens in vegetable seeds. This study demonstrated that three seed-borne pathogens of cucumber(Cladosporium cucumerinum that causes scabs, Ascochyta citrullina that results in gummy stem blight,and Colletotrichum orbiculare that induces anthracnose) could be effectively eradicated from cucumber seeds by dry heat treatment. In vitro growth of these three pathogens was inhibited by dry heat treatment at 70 °C for 40 min. These pathogens were inactivated after exposing infected seeds to 70 °C dry heat for at least 90 min. Seed infection was significant y reduced by exposing the seeds to 70 °C dry heat for at least 40 min. Seed moisture content and germination were slightly reduced after 70 °C heat treatment for 40–120 min. Seed vigor remained at a high level after dry heat treatment at 70 °C for 90 min. In conclusion, 70 °C dry heat treatment for 90 min was determined to be the optimal method for eradication of C. cucumerinum, Didymella bryoniae, and C. orbiculare from cucumber seeds.
基金supported by the Pharmaceutical Quality Assurance Research Center(grant number 1400-3-263-55934)the Institute of Pharmaceutical Sciences(TIPS),Tehran University of Medical Sciences,Tehran,Iran.
文摘Chewable gels represent an excellent alternative to oral dosage forms,such as tablets and capsules,owing to their appealing appearance,easy swallowing,and attractive colors.Given the inherent instability of vitamin C,particularly within chewable gels,it is imperative to enhance its stability and mitigate its degradation during processing and storage.Oleogel,systems prepared through an environmentally friendly and pollution-free method,exhibit a three-dimensional network structure that eliminates oxygen,alleviates oxidation,and enhances vitamin C stability.This study focused on optimizing vitamin C-fortified oleogel-based chewable gels using Plackett-Burman and D-Optimal design methodologies to maximize vitamin C stability while maintaining favorable mechanical properties.The optimal formulation,Opt-C,was achieved by crystallizing the gel at-18℃,incorporating 2.5 g of distilled monoglyceride(DMG),and maintaining an oleogel-to-chewable gel ratio of 10%.Opt-C was comprehensively characterized using differential scanning calorimetry(DSC)and Fourier transform infrared spectroscopy(FT-IR),and its stability was rigorously assessed.Furthermore,a nondestructive assay method for vitamin C determination in chewable gels was developed employing near-infrared spectroscopy(NIR)and chemometric techniques.Storage studies demonstrated that Opt-C retained 85%of its vitamin C content during accelerated tests over ten weeks,surpassing the 69%retention observed in the control chewable gel.Opt-C exhibited a slower release of vitamin C in simulated digestive fluids;however,this release profile did not adversely impact the overall availability of vitamin C.Ultimately,the developed multivariate model successfully predicts vitamin C concentration:root mean square error of calibration(RMSEC):0.284,R_(cal)^(2):0.9906;RMSE cross-validation(RMSECV):0.501,R_(val)^(2):0.9722;RMSE prediction(RMSEP):0.670,R_(pred)^(2):0.9154.This innovative approach enhances the stability of water-soluble vitamins in chewable gels.
