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      Influence of nature and macromolecular characteristics of carrier polymer on immobilization of bolaform ions

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          Abstract

          The study of the interactions of polyelectrolytes with organic ions and especially with ions of physiologically active substances is of particular. There are wide ranges of polymers used for these purposes, the most convenient “substrate” is considered to be synthetic carriers that are easily regulated during production. The object of research was the antiprotozoal drug azidine, widely used in veterinary practice, which, when dissolved in water, forms a complex bolaform cation: 4.41-diamidinodiazoaminobenzene. To develop a prolonged dosage form for veterinary medicine, the binding of this substance with various synthetic polymers such as polyvinylpyrrolidone, polyvinyl alcohol, polyacrylic, and polymethacrylic acids are important. In addition; their copolymers, was studied using physical and chemical methods. The influence of the nature of the carrier polymer, the molecular weight, and the conformation of macromolecules on the process of binding organic ions were also examined.The results obtained were confirmed by in vivo tests on cattle. A pattern is shown between the strength of the bond of the drug substance with the polymer carrier and the time of its preventive action.

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          Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability

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            Cation‐Exchange Displacement Chromatography of Proteins with Protamine Displacers: Effect of Induced Salt Gradients

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              Production of yoghurts with the addition of microencapsulated cinnamon, garlic and cumin oil with corn oil

              The active components in spice oil are easily degradable, which limits its application in the food industry. The volatile compounds of garlic oil, cinnamon oil and cumin oil were encapsulated with 20 % corn oil and incorporated into the yoghurt while maintaining the standard process. The chemical composition, microbiological analysis and sensory evaluation were conducted to identify the efficiency of incorporating encapsulated oils in yoghurt. The results implied that 20% corn oil has improved the stability of spice oil emulsions and the encapsulation efficiency of spice oil microcapsules. As can be seen from the data obtained, the emulsion of garlic oil, cinnamon oil and cumin oil produced a good outcome, indicating a reduction in the overall number of bacteria. The texture and solids content of the yoghurts were studied, and it was discovered that the solids and pH of the yoghurts were very minimally changed but the yoghurt’s stability was substantially improved. Garlic oil encapsulation has been discovered to be the most effective spice oil for suppressing viable bacteria and mold in yoghurt recipes due to the bioactive substance present there.
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                Author and article information

                Journal
                BIO Web of Conferences
                BIO Web Conf.
                EDP Sciences
                2117-4458
                2024
                March 27 2024
                2024
                : 95
                : 01019
                Article
                10.1051/bioconf/20249501019
                ee0bb71b-1c70-4303-8a4e-74b3788e6897
                © 2024

                https://creativecommons.org/licenses/by/4.0/

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