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This systematic review examined the varied studies that have assessed the economic impact of pharmacist-participated medication management for nursing home residents older than 65 years of age. The articles published during 1990–2017 were found through PubMed, EMBASE and Ovid Medline. After the selection process by independent reviewers, a total of 12 studies were included. The quality of the selected articles was assessed using the Effective Public Health Practice Project checklist for economic studies. The articles were highly heterogeneous in terms of study design, pharmacist participation type, and measures of economic outcome. Therefore, the results are presented narratively according to the type of pharmacist involvement featured in the articles: interprofessional networks, interprofessional coordination, or interprofessional teamwork. Of the eight studies performing statistical comparison analyses, one study of interprofessional coordination and three of interprofessional teamwork showed statistically significant positive economic outcomes. The remaining four studies showed non-significant tendencies towards favorable economic outcomes. This review provides insights into the essential features of successful pharmacist-participated medication management for elderly patients in nursing homes.

The present study explored the applicability of tamarind gum in making gluten-free rice bread. Hydration properties of gums and pasting properties of rice flour with the gums were analyzed with Rapid ViscoAnalyzer. Batter properties and bread quality characteristics of rice bread containing gums were analyzed. Except for guar and xanthan gum, the final viscosity after hydration of other gums and the pasting properties of rice flour with the gums were similar. The batter properties and the quality of rice bread containing tamarind gum were equivalent or superior to those containing other gums. Cross-sections of rice bread showed that addition of tamarind gum and pectin resulted in a fine appearance, but pectin may not be preferred due to its lower pH causing unpleasant sour taste and smell of the rice bread containing the gum. Therefore, tamarind gum can be a useful gum for applying to make gluten-free rice bread.

Purple-colored wheat bran was blended with flour at different ratios. The dough mixing characteristics of the flour–bran blends and quality characteristics and antioxidant activity of the bread prepared with the blends were investigated. Additionally, response surface methodology (RSM) was used to optimize the formula and processing conditions for the bread prepared with the blend at 30% bran. Solvent retention capacity (SRC), as a quality characteristic of the blends, showed that water absorption and damaged starch contribution increased proportionally as the bran blending ratio increased. Dough mixing patterns of blends determined by a mixograph exhibited deteriorated gluten strength by increasing the bran blending ratio. The total phenolic and anthocyanin contents and antioxidant activity (ABTS and DPPH radical scavenging activity) of the bread increased proportionally as the bran blending ratio increased. RSM analysis revealed that the best-fitted model for the results was a quadratic polynomial model with regression coefficient values close to or more than 0.900 for all responses. Optimized conditions were 68.1 g water, 4.0 min mixing time, and 67.3 min fermentation time. Overall, purple-colored wheat bran was successfully applied to produce bread with healthy functional properties by controlling water and mixing time.

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