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Conductometric studies on the stability of copper complexes with different oligosaccharides

100%

Savic I., Nikolic G., Savic I., Cakic M.

Open Chemistry

2010

vol. 8

issue 5

1078-1085

Bioactive copper complexes with pullulan or dextran oligosaccharides are the subject of intensive research mainly because of their possible application in veterinary and human medicine. The thermal stability and stability under oxidative conditions of the Cu(II) complexes with reduced low-molar pullulan or dextran were investigated in this paper, using a conductometric method. The influence of ligand constitutions on the stability of the complexes was examined on the basis of ligand property. Forced degradation studies were performed on bulk sample of complexes by using heat (25, 40 and 60°C) and an oxidation agent (0.1, 0.5, 1.0 and 10.0% v/v hydrogen peroxide). It can be concluded, according to the results obtained (by examining conductivity during the forced degradation studies), that Cu(II) complexes show a large pharmaceutical stability for both tests. [...]

Production of Natural Pectin from Locally Available Fruit Waste and Its Applications as Commercially Value-added Product in Pharmaceuticals, Cosmetics and Food Processing Industries

86%

Demisu D. G.

World News of Natural Sciences

2018

vol. 20

1-11

The raise in production of fruit products, such as marmalade, low-caloric foods, juice, frozen foods, jellies and jams, has led to the generation of large volume of fruit wastes as a by-product. These agro-industrial wastes cause serious environmental pollution, and hence, there is an urgent need for their recycling and appropriate utilization via extraction and production of biologically and chemically functional ingredients (i.e. pectin). This review work demonstrates the importance of pectin molecule, its chemical compositions and general biochemical properties, its gelation techniques or mechanisms and its applications as functional and value-added ingredients in pharmaceuticals, cosmetics and food processing industries. Normally, pectin exists in the cell wall of plant cell or fruit cell possessing biopolymer or polysaccharide structures. This by-product has received increasing recognition in modern processing industries and can also be obtained from fruit wastes preponderantly through extraction process. Several factors, such as Degree of esterification, Molecular size, Temperature, Presence of other solutes (i.e. sugar), Charge density on the molecule, and pH values strongly affect the nature of gel formation entire the pectin molecule. Therefore, suitable and effective extraction mechanisms have to be employed to produce this valuable product (i.e. pectin) from locally available fruit wastes.

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Conductometric studies on the stability of copper complexes with different oligosaccharides

Production of Natural Pectin from Locally Available Fruit Waste and Its Applications as Commercially Value-added Product in Pharmaceuticals, Cosmetics and Food Processing Industries