Browsing by Author "Nattawut Chareonthai"

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    ItemOpen Access
    Detection and identification of Escherichia coli and Staphylococcus aureus by Raman spectroscopy
    (2019) Sirichayaporn Huayhongthong; Piyatip Khuntayaporn; Pagakrong Wanapaisan; Krit Thirapanmethee; Chutima Phechkrajang; Nattawut Chareonthai; Mullika Traidej Chomnawang; ปิยทิพย์ ขันตยาภรณ์; ผกากรอง วนไพศาล; กฤษณ์ ถิรพันธุ์เมธี; ชุติมา เพชรกระจ่าง; ณัฐวุฒิ เจริญไทย; มัลลิกา (ไตรเดช) ชมนาวัง; Mahidol University. Faculty of Pharmacy. Department of Microbiology; Mahidol University. Faculty of Pharmacy. Department of Pharmaceutical Chemistry; Mahidol University. Faculty of Pharmacy. Department of Manufacturing Pharmacy
    Food-borne infection is one of the main reasons affecting public health problem worldwide. Therefore, food safety is highly concerned for the food production system and the rapid-testing process is still required in order to prevent contamination before commercially distributed to consumers. Bacterial detection process is becoming one of the most critical steps in the food production chain. Raman spectroscopy is considered as an alternative technique to rapidly detect and identify the microorganism. In this study, Raman spectroscopy was applied to detect and identify the food-borne pathogens, including Gram-positive and Gram-negative bacteria. The multivariate statistical analysis of principal component analysis (PCA) was used to distinguish these microorganisms based on their Raman spectroscopic fingerprints. Our study demonstrated that the physiological state of microorganism species had an influence on the identification sensitivity. In addition, there were significant differences between Raman spectra of Gram-negative and Gram-positive bacteria. The resultant plots showed that the bacterial spectra displayed degree of discrimination and accuracy identification in calculating accounted for 73.39% of total variance of the first and second principal components (PC-1 and PC-2) of the analyzed data sets. In conclusion, the study suggested that Raman spectroscopy could be utilized for food quality control with reliable and rapid identification.
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    ItemOpen Access
    Development of taste masked fexofenadine hydrochloride orodispersible tablets using hot melt extrusion
    (2019) Nattawut Chareonthai; Thandar Aung; Keisuke Ueda; Kenjirou Higashi; Kunikazu Moribe; Satit Puttipipatkhachorn; สาธิต พุทธิพิพัฒน์ขจร; Mahidol University. Faculty of Pharmacy. Department of Manufacturing Pharmacy; Chiba University. Graduate School of Pharmaceutical Sciences
    Orodispersible tablet desired the oral solid formulations with a pleasant taste, and a rapid disintegration in the mouth with no need of water. In this study, orodispersible tablet formulations of fexofenadine HCl, a second generation anti-histamine drug were developed for pediatric and geriatric patients. To improve patient compliance, bitter taste masking using hot melt extrusion (HME) technology was studied. Fexofenadine HCl and Eudragit® EPO extruded powder at three different drug loadings (20%, 40% and 60%) was prepared by HME at various temperature (120°C, 150°C and 180°C). Physicochemical characterization using FT-IR spectroscopy, powder X ray diffraction and differential scanning calorimetry revealed that the amorphous state or molecularly dispersed state of fexofenadine HCl in HME powder was obtained at lower drug/polymer ratio and higher temperature. The HME powder extruded at 180°C was selected to prepare orodispersible tablet formulations. The orodispersible tablets with drug containing HME powder had physical properties conforming to pharmacopoeial standards, including weight variation, hardness, friability, disintegration time and drug dissolution in 0.1 N HCl. The taste masking performance using drug release test in simulated salivary fluid indicated that the orodispersible tablets had lower drug release, thus enabling taste masking effect in oral cavity. In conclusion, fexofenadine HCl orodispersible tablets with desired taste masked effect were successfully prepared by using hot melt extrusion technology.