Nicotine Gums Mastication: Method Development and Product Comparisons
Fadi Aldeek,
Vanessa Lopez,
John H. Miller,
Feng Gao
Issue:
Volume 10, Issue 3, September 2022
Pages:
32-39
Received:
13 June 2022
Accepted:
28 June 2022
Published:
5 July 2022
DOI:
10.11648/j.sjac.20221003.11
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Abstract: Nicotine gums are a class of oral tobacco products that are tobacco-leaf free and come in a variety of flavors and different nicotine strengths. The release of nicotine from these gums is mainly triggered by a chewing process to create new surfaces for the continuous release of nicotine. The rate of nicotine release from these products strongly depends on the nicotine form, product physicochemical characteristics, and mastication parameters used to chew the products. In this work, we developed a discriminatory mastication method to study the release of nicotine from a variety of nicotine gum products using the European Pharmacopoeia (Ch. 2. 9. 25, apparatus B), DRT3 chewing apparatus. Mastication parameters including chewing stroke frequency and jaw gapping distance were systematically investigated. The optimized mastication method was used to characterize the release profiles of nicotine from three commercially available nicotine gum products, including Nicorette, Lucy, and Rogue gums. The cumulative percent nicotine release rates were found to be dependent on the product characteristics, showing differences when comparing Rogue to Lucy and Nicorette gums, and similarities when comparing Nicorette to Lucy gum products. Furthermore, the nicotine release profiles obtained from the same product brand at different nicotine strengths and flavors were found to be equivalent. These observations were further confirmed by analyzing the nicotine release profiles to calculate the difference factor (f1) and similarity factor (f2). The developed mastication method can be used as an important tool for product-to-product comparison, guiding product design, determining relative product performance, ensuring consistency during the manufacturing process, and supporting regulatory reporting.
Abstract: Nicotine gums are a class of oral tobacco products that are tobacco-leaf free and come in a variety of flavors and different nicotine strengths. The release of nicotine from these gums is mainly triggered by a chewing process to create new surfaces for the continuous release of nicotine. The rate of nicotine release from these products strongly dep...
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Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C
Issue:
Volume 10, Issue 3, September 2022
Pages:
40-48
Received:
30 May 2022
Accepted:
4 July 2022
Published:
12 July 2022
DOI:
10.11648/j.sjac.20221003.12
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Abstract: This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.
Abstract: This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to s...
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Comparative Tissue Distribution Study of Multiple Bioactive Components of Xiao-Yao Powder in Young and Old Rats
Jinlian Gu,
Mingyue Xu,
Fan Zeng,
Yue Na,
Xinyu Zhong,
Lu Zhang,
Fang Geng,
Ning Zhang
Issue:
Volume 10, Issue 3, September 2022
Pages:
49-67
Received:
14 August 2022
Accepted:
26 August 2022
Published:
19 September 2022
DOI:
10.11648/j.sjac.20221003.13
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Abstract: Xiao-Yao Powder (XYP) has been used for the treatment of liver function disorder, depression and comprehensive syndromes of perimenopausal women for over 2000 years. The present work aims to reveal the tissue distribution characteristics of XYP in young and old female rats contrastively to evaluate rationality and compatibility of herbal medicine, in terms of efficacy and toxicity. An ultra-performance liquid chromatography–tandem mass spectrometry method was used to detect the 14 representative components (albiflorin, paeoniflorin, ferulic acid, senkyunolide I, quercetin, isoliquiritigenin, atractylenolide III, ligustilide, atractylenolide II, liquiritin, liquiritigenin, saikosaponin c, glycyrrhizic acid, and saikosaponin a) in both 2-month-old and 18-month-old female rats. After oral administration of XYP extract (4 g/kg), rats’ tissues (heart, liver, spleen, lung, kidney, brain, stomach, uterus, ovary and small intestine) were taken at time points immediately. The detection was performed on a triple-quadrupole tandem mass spectrometer equipped in positive and negative ionization modes by multiple reaction monitoring (MRM) and an electrospray ionization source. All validation parameters met the acceptance criteria according to regulatory guidelines. The tissue distribution study of XYP confirmed that 14 analytes from the two age groups were mainly distributed in ovary, uterus and liver, which is consistent with the characteristics of XYP in treating liver depression and perimenopausal syndrome. Compared with the young rats, the tissue concentrations of most analytes in old rats group decreased, with the exception of senkyunolide I and Atractylenolide III showing higher levels in brain. The identified target tissues of XYP may help in understanding its pharmacological action in vivo.
Abstract: Xiao-Yao Powder (XYP) has been used for the treatment of liver function disorder, depression and comprehensive syndromes of perimenopausal women for over 2000 years. The present work aims to reveal the tissue distribution characteristics of XYP in young and old female rats contrastively to evaluate rationality and compatibility of herbal medicine, ...
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