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One-Compartment Open Model for IV Bolus Administration: General Considerations01:19

One-Compartment Open Model for IV Bolus Administration: General Considerations

The one-compartment model is a pharmacokinetic tool that models the body as a single, uniform compartment, facilitating the understanding of drug distribution and elimination. This model is particularly beneficial for intravenous (IV) bolus administration, where the drug rapidly circulates throughout the body.
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One-Compartment Open Model for IV Bolus Administration: Estimation of Elimination Rate Constant, Half-Life and Volume of Distribution

The one-compartment open model is a simplified approach used in pharmacokinetics to understand the distribution and elimination of a drug administered through an intravenous bolus. This model assumes rapid drug dispersal throughout the body and elimination using a first-order process. Key pharmacokinetic parameters, such as the elimination rate constant (k), half-life (t1/2), and the apparent volume of distribution (Vd), can be estimated from this model. The elimination rate is calculated from...
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Clearance is a key pharmacokinetic parameter that quantifies the volume of body fluid from which a drug is entirely removed within a specific time frame. It is crucial in assessing how a drug is eliminated from the body and has critical clinical applications.
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The two-compartment model for intravenous (IV) bolus administration illustrates drug distribution in the body, subdividing it into central and peripheral compartments. This model operates on the concept of two-compartment kinetics. The drug's plasma concentration shows a bi-exponential decline following IV bolus administration, signaling the presence of two disposition processes: distribution and elimination.
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Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
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Soymilk stability increase using polyphenols microcapsules.

Mariana Larrauri1,2, Claudia M Asensio1,2, María P Martín2

  • 1Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Velez Sarsfield 1611, 5016 Córdoba, Argentina.

Journal of Food Science and Technology
|February 27, 2024
PubMed
Summary

Adding peanut skin polyphenols, free or microencapsulated, enhances soymilk's chemical, microbiological, and sensory stability. Microencapsulation protects these antioxidants, improving functional beverage properties.

Keywords:
AntioxidantMicrocapsulePeanutPhenolicSoymilk

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Area of Science:

  • Food Science
  • Food Chemistry
  • Food Microbiology

Background:

  • Functional beverages are gaining industry interest.
  • Antioxidant incorporation into foods presents bioactivity preservation challenges.
  • Soymilk's health benefits can be enhanced by adding peanut skin polyphenols.

Purpose of the Study:

  • To evaluate chemical, antioxidant, microbiological, and sensory changes in soymilk with added peanut skin polyphenols during storage.
  • To compare the effects of free peanut skin extract (BEA) versus microencapsulated polyphenols (MCBEA) in soymilk.
  • To assess microencapsulation as a method for protecting polyphenols in a food matrix.

Main Methods:

  • Soymilk samples were prepared: control (C), with peanut skin extract (BEA), and with microencapsulated polyphenols (MCBEA).
  • Samples were stored at 4°C for 30 days.
  • Chemical (hydroperoxides, hexanal), antioxidant (DPPH inhibition, phenol content), microbiological (bacterial growth), and sensory analyses were performed.

Main Results:

  • Polyphenol addition (BEA and MCBEA) improved soymilk's chemical, microbiological, and sensory stability compared to control.
  • BEA and MCBEA samples showed lower hydroperoxides, hexanal, bacterial growth, oxidized flavor, and sweet taste.
  • Free peanut skin extract (BEA) had higher total phenol content and antioxidant activity than microencapsulated polyphenols (MCBEA).

Conclusions:

  • Polyphenol addition enhances soymilk's stability and quality attributes.
  • Microencapsulation of polyphenols protects these compounds and allows controlled release within the soymilk matrix.
  • Polyphenol microencapsulation is a viable strategy for improving functional beverage properties.