A study of physicochemical and biopharmaceutical properties of Amoxicillin tablets using full factorial design and PCA biplot

Pasqualoto, Kerly Fernanda Mesquita; Teófilo, Reinaldo F.; Guterres, Marcos V.; Pereira, Flávia S.; Ferreira, Márcia M. C.

doi:10.1016/j.aca.2007.03.065

Cited by 11 publications

(6 citation statements)

References 7 publications

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“…It is understood that these variables influence each other in the preference of the panellists because of the high correlation coefficient, such as 0.998, between the sourness-swallowing character, 0.983 between saltinesstaste, and 0.994 between general acceptance and acidity. e biplot diagram is commonly used for graphing row and column elements using a single display in PCA [44]. It shows row and column factors from the correspondence analysis of two-way contingency tables and determines interaction in two-way analysis of variance tables.…”

Section: Results Of Sensory and Pca Analysismentioning

confidence: 99%

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

Ağırman

Erten

2018

Journal of Food Quality

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Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt in şalgam beverage is essential due to consumers’ demand for low-sodium foods as well as recommendation of health authorities. NaCl was replaced both partially and totally by KCl and CaCl2 in the present study. Experimental design was established to investigate the effects of five different combinations (1.7% NaCl (control treatment); 0.85% NaCl–0.85% KCl; 0.85% NaCl–0.85% CaCl2; 0.85% KCl–0.85% CaCl2, and 0.56% NaCl–0.56% KCl–0.56% CaCl2) of chloride salts on microbiological, chemical, and sensory qualities of şalgam. Lactic acid bacteria (LAB) were present in populations ranging from 8.0 to 8.61 log cfu/mL while total yeasts were 6.89 to 7.12 log cfu/mL at the end of the process. The maximum number of LAB was detected in the fermentation employed NaCl + KCl salts combination. Regarding the microbiological profile, LAB growth was stimulated significantly in presence of KCl while yeast patterns were not linked to different salt treatments. The final values of total acidity (TA) and pH for şalgam were found between 7.40 and 8.71 g/L and 3.26–3.47, respectively. Concerning physicochemical attributes, pH decreased when CaCl2 increased while TA is higher in the presence of CaCl2. Şalgam juice fermented with 0.85% NaCl–0.85% KCl mineral salt combination received the best sensory results among the different salt substitutions. Results demonstrate that NaCl can be replaced in şalgam with KCl by 50%, without affecting the traditional taste of şalgam in order to meet consumers’ demand for low-sodium dietary intake.

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Section: Results Of Sensory and Pca Analysismentioning

confidence: 99%

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

Ağırman

Erten

2018

Journal of Food Quality

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“…MVDA is used for identifying patterns and relationships between several variables simultaneously (Eriksson, 2006). It predicts the effect of changing one variable to other variables and is applied for data analysis, data mining, classification (e.g., cluster analysis or outlier detection), regression analysis and predictive modeling, frequently used in pharmaceutical and biopharmaceutical processes (Eriksson, 2006;Pasqualoto et al, 2007;Rathore et al, 2011). Both tools, DoE and MVDA, are statistical-based, process understanding and optimization tools that build and describe knowledge around a specific application, which ultimately supports the development of confidence and enhanced understanding, as well as robustness of a process.…”

Section: Introductionmentioning

confidence: 99%

High-throughput manufacturing of size-tuned liposomes by a new microfluidics method using enhanced statistical tools for characterization

Kastner

Kaur

Lowry

et al. 2014

International Journal of Pharmaceutics

142

134

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Microfluidics has recently emerged as a new method of manufacturing liposomes, which allows for reproducible mixing in miliseconds on the nanoliter scale. Here we investigate microfluidics-based manufacturing of liposomes. The aim of these studies was to assess the parameters in a microfluidic process by varying the total flow rate (TFR) and the flow rate ratio (FRR) of the solvent and aqueous phases. Design of experiment and multivariate data analysis were used for increased process understanding and development of predictive and correlative models. High FRR lead to the bottom-up synthesis of liposomes, with a strong correlation with vesicle size, demonstrating the ability to in-process control liposomes size; the resulting liposome size correlated with the FRR in the microfluidics process, with liposomes of 50 nm being reproducibly manufactured. Furthermore, we demonstrate the potential of a high throughput manufacturing of liposomes using microfluidics with a four-fold increase in the volumetric flow rate, maintaining liposome characteristics. The efficacy of these liposomes was demonstrated in transfection studies and was modelled using predictive modeling. Mathematical modelling identified FRR as the key variable in the microfluidic process, with the highest impact on liposome size, polydispersity and transfection efficiency. This study demonstrates microfluidics as a robust and high-throughput method for the scalable and highly reproducible manufacture of size-controlled liposomes. Furthermore, the application of statistically based process control increases understanding and allows for the generation of a design-space for controlled particle characteristics.

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“…Additionally, a PCA biplot [ 35 ] was applied to explore and visualize the different parameters and the most relevant responses.…”

Section: Methodsmentioning

confidence: 99%

Application of K-Means Clustering Algorithm to Commercial Parameters of Pleurotus spp. Cultivated on Representative Agricultural Wastes from Province of Guayas

Guevara-Viejó

Valenzuela-Cobos

Vicente‐Galindo

et al. 2021

JoF

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Data of the commercial parameters of Pleurotus ostreatus and Pleurotus djamor were analyzed using the data mining technique: K-means clustering algorithm. The parameters evaluated were: biological efficiency, crop yield ratio, productivity rate, nutritional composition, antioxidant and antimicrobial activities in the production of fruit bodies of 50 strains of Pleurotus ostreatus and 50 strains of Pleurotus djamor, cultivated on the most representative agricultural wastes from the province of Guayas: 80% sugarcane bagasse and 20% wheat straw (M1), and 60% wheat straw and 40% sugarcane bagasse (M2). The database of the parameters obtained in experimental procedures was grouped into three clusters, providing a visualization of the strains with a higher relation to each parameter (vector) measured.

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A study of physicochemical and biopharmaceutical properties of Amoxicillin tablets using full factorial design and PCA biplot

Cited by 11 publications

References 7 publications

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

High-throughput manufacturing of size-tuned liposomes by a new microfluidics method using enhanced statistical tools for characterization

Application of K-Means Clustering Algorithm to Commercial Parameters of Pleurotus spp. Cultivated on Representative Agricultural Wastes from Province of Guayas

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