News

Last edit: September 4th, 2019

 

 

 

New publications:

Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution

Published on September, 2019.

Abstract

Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim of this study was to analyze the effect of PL treatment of a gallic acid aqueous solution—as a model system of phenolic abundant liquid food matrices. The effect of PL treatment was evaluated based on colour, phenolic content concentration and antioxidant activity measured by DPPH assay using a design of experiments approach. The PL fluence (which is the cumulative energy input) was varied by varying the pulse frequency and time. Using Response Surface Methodology, prediction models were developed for the effect of fluence on gallic acid properties. It was demonstrated that PL can modify the optical properties of gallic acid and cause reactions and degradation of gallic acid. However, application of PL did not significantly alter the overall quality of the model gallic acid solution at low fluence levels. Cluster analysis revealed that below 3.82 J/cm2, changes in gallic acid were minimal, and this fluence level could be used as the critical level for food process design aiming to minimize nutrient loss.
Article in Journal of Foods

Authors: Artur Wiktor, Ronit Mandal, Anika Singh and Anubhav Pratap Singh

Full article here

 

 

 

Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins

Published on August, 2019.

Abstract

In order to explore the novel process for thawing, the impact of the high voltage electric field (HVEF) thawing with three different needle electrode numbers (8, 16, and 48) on quality of beef meat and beef myofibrillar protein was investigated and compared with the traditional thawing method. In this study, the HVEF parameters were maintained constant: gap (4 cm) and voltage (10 kV). The results indicated that augmentation of the needle electrode numbers decreased TBA, thawing loss, evaporation loss, cooking loss, and total loss. Also, the water holding capacity, solubility and gel strength of myofibrillar protein reduced, then increased by increment of the needle electrode numbers. Moreover, an up-trend in the net charge surface and the reactive sulfhydryl content was observed by increasing the number of needle electrodes. Finally, elevating the number of the needle electrodes led to a decrease in the particle size distribution, although it was increased in sample subjected to the most number of needle electrodes. In this sample, an improvement of rheological properties was obtained in comparison with the two previous levels as well as control.

Article in Innovative Food Science and Emerging Technologies

Authors: AmirAmiri, AlirezaMousakhani-Ganjeh, SorayaShafiekhani, RonitMandal, Anubhav Pratap Singh, Reza Esmaeilzadeh Kenari

Full article here

 

Developments in encapsulation of insulin: Is oral delivery now possible?

Published on August, 2019.

Abstract

This review presents the possibilities of oral delivery of insulin. Insulin, being readily destroyed/ transformed by the proteolytic enzymes and first-pass effects in the digestive system, has mainly been administered through injection, such as intravenous injection and transdermal injection. With developments in the material sciences, appropriate encapsulation methodologies have been developed that could be employed to protect insulin from the digestive effects of the human GI system, and thereby have opened a gateway of research exploring the oral route of insulin delivery. One approach is to incorporate insulin into an emulsion with an appropriate oil-phase, which protects the insulin from degradation. Coating with natural or synthetic polymeric materials, or with lipids, followed by size-reduction to 100-1000 nm is applied as another common approaches of insulin encapsulation. Other approaches like liposomes, nanogels, etc. are also being explored. This review gives a summary of methods of preparation as well as in vitro and in vivobioavailability of insulin through these methods. It is observed that the oral bioavailability of insulin intake has increased from about 0.1% to about 20% for encapsulated insulin.

Article in Journal of Pharmaceutical and Biopharmaceutical Research

Authors: Anubhav Pratap Singh,  Yigong Guo, Anika Singh, Wen Xie, Patrick Jiang

Full article here

 

 

Emerging strategies for enhancing buccal and sublingual administration of nutraceuticals and pharamaceuticals

Published on August, 2019.

Abstract

As a relatively convenient route of administration, oral route of drug delivery can be used for topical and systemic administration. However, conventional oral administration through gastro-intestinal (GI) tract results in excessively reduced drug delivery for some drugs due to the presence of metabolic enzymes and the first-pass effect of the liver, necessitating a search for other routes of drug administration. The oral mucous adhesive administration (also called oral mucosal administration) refers to a drug delivery system in which the carrier made of bio-adhesive materials adheres to the mucosa, and is an alternate route of oral administration. Herein, the loading compounds can release from the carrier continuously and bypass the degradative effect of metabolic enzymes and the first-pass effect suffered during GI absorption. This article introduces the structure of oral mucosa and the basic conditions of mucosal adhesion, and generally reviews the bio-adhesive materials commonly used for oral mucosal administration and summarizes some of the oral mucosal adhesion products that have been released into the market.

Article in Journal of Drug Delivery Science and Technology

Authors: Yigong Guo & Anubhav Pratap Singh

 

 

New grant:

Published on 16 April, 2019

All of the Singh lab members congratulate Philip Yen for receiving the NSERC Canada Graduate Scholarship – Master’s Program (May 2019 – Apr 2020).

Congratulations Philip!

Do you want to know more about our talented masters student? Click here