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Bioavailability Enhancement: Drug Solubility Enhancement01:16

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Body:Bioavailability is a critical factor in determining a drug's effectiveness. It refers to the proportion of a drug that enters the circulation when introduced into the body and is, as a result, able to have an active effect. Enhancing bioavailability is essential for drugs with poor solubility, as it can significantly impact their therapeutic efficacy. Various methods are employed to increase the solubility of drugs, thereby enhancing their bioavailability.Micronization and nanonization are...
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Bioavailability Enhancement: Drug Stability Enhancement and GI Retention01:05

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Body: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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Formulation and Manufacturing Process: Physical Attributes of Generic Tablets and Capsules01:18

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Bioequivalence in generic drugs, such as tablets and capsules, refers to their pharmaceutical equivalence to the brand-name counterparts. However, for therapeutic equivalence, manufacturers must also consider physical attributes like size, shape, and weight (FDA Guidance for Industry, December 2003). Discrepancies in these aspects could impact patient compliance and cause medication errors. For instance, swallowing difficulties, often experienced with larger tablets or capsules, can lead to...
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Factors Influencing Drug Absorption: Pharmaceutical Parameters01:28

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Solid dosage forms such as tablets and capsules undergo rigorous manufacturing processes to ensure stability and effectiveness. Their dissolution and absorption properties are influenced significantly by the choice of excipients (inactive ingredients that serve various roles in the formulation), and the methodology applied during production. The manufacturing parameters, such as compression force and granulation techniques, significantly affect dissolution rates. Elevated compression forces...
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Pharmaceutical Alternatives: Polymorphic Form-Related and Particle Size-Related Therapeutic Nonequivalence01:27

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Related Experiment Video

Updated: Jan 11, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Optimizing quality and palatability in texture-modified foods: A cross-framework study using sweet potato-based

Wen-Yi Chang1, Yi-Chan Chiang1, Bo-Kang Liou2

  • 1Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South Dist., Taichung City, 402, Taiwan.

Food Research International (Ottawa, Ont.)
|November 11, 2025
PubMed
Summary

Texture-modified foods (TMF) offer a safe solution for elderly dysphagia. Formulations meeting IDDSI and JDD standards were developed, with purple sweet potato options showing high acceptance due to cultural preferences.

Keywords:
Check-all-that-applyMiddle-aged and elderly nutritionSensory evaluationSweet potatoTexture-modified food

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Area of Science:

  • Food Science and Technology
  • Gerontology
  • Nutritional Science

Background:

  • Dysphagia poses significant risks to the elderly, necessitating specialized food solutions.
  • Texture-modified foods (TMF) provide a safe and convenient alternative for individuals with swallowing difficulties.
  • Existing TMF often lack optimal texture and sensory appeal, highlighting a need for improved formulations.

Purpose of the Study:

  • To develop TMF formulations meeting International Dysphagia Diet Standardization Initiative (IDDSI) level 3 and Japanese Dysphagia Diet (JDD) L3 standards.
  • To optimize physicochemical properties of TMF using starches, hydrocolloids, and plant proteins.
  • To evaluate the sensory acceptance and identify consumer preferences for TMF.

Main Methods:

  • TMF formulations were created using starches (sweet potato, corn), xanthan gum, and plant proteins (rice, soy).
  • Physicochemical properties including viscosity, hardness, adhesiveness, cohesiveness, and Bostwick consistency were measured.
  • Fourier-transform infrared spectroscopy (FTIR) analyzed network structure and water retention.
  • Sensory evaluation involved a 9-point hedonic scale and check-all-that-apply (CATA) tests with 67 participants.

Main Results:

  • Formulations successfully met IDDSI level 3 and JDD L3 standards with specific rheological properties.
  • FTIR analysis confirmed enhanced network structure and improved water retention in TMF.
  • Sensory evaluation revealed a cognitive bias between objective texture levels and subjective perception.
  • TMF formulations incorporating purple sweet potato and xanthan gum-starch-mixed protein (73XSM, 73XCM) achieved highest acceptance, influenced by cultural preferences.

Conclusions:

  • Integrating rheological analysis with consumer-centered sensory evaluation is crucial for TMF development.
  • Optimized TMF can enhance safety, nutrition, and palatability for individuals with dysphagia.
  • Culturally preferred ingredients, like purple sweet potato, can increase TMF acceptance and broaden nutritional options.