Applied Industrial Technology التكنولوجيا التطبيقية والصناعية
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- ItemThe use of thyme and eucalyptus essential oils as preservatives and antioxidants in pharmaceutical preparations(Al-Quds Univeersity, 2026-01-10) Johny Yacoub Abdallah Khair; جوني يعقوب عبدالله خيرThyme and eucalyptus essential oils are gaining popularity for their potent therapeutic benefits. With antibacterial, antioxidant, and preservative properties, they play a key role in natural health and wellness pursuits. This study evaluated their potential as natural alternatives to synthetic preservatives and antioxidants in skin creams and vitamin D3 supplements, aiming to enhance product safety, stability, and efficacy. The oils were incorporated at varying concentrations into antibacterial/anti-infective creams and vitamin D3 oral drops. Antimicrobial efficacy was assessed against Gram-positive bacteria (S. aureus, S. epidermidis), Gram-negative bacteria (E. coli, P. aeruginosa), yeast (C. albicans), and mold (A. niger). Antioxidant activity was measured via the DPPH free radical scavenging assay. The study assessed essential oils' impact on the chemical stability of three active pharmaceutical ingredients: fusidic acid, mafenide acetate, and crystalline vitamin D3, over 180 days. pH levels were monitored to evaluate formulation compatibility. Microbial tests confirmed sterility, with all samples (oils, finished products, and preservative/antioxidant-free negative control) showing <10 CFU/mL of microorganisms, including bacteria, yeast, and mold; broth media remained clear without turbidity. Eucalyptus oil displayed strong, concentration-dependent antibacterial activity: complete inhibition of S. aureus and S. epidermidis at all concentrations (0.5–4.0% v/v), E. coli at ≥2.0% v/v, and P. aeruginosa at ≥3.0% v/v. Thyme oil inhibited S. epidermidis and E. coli at all concentrations, S. aureus at ≥1.0% v/v, while P. aeruginosa remained resistant. In the DPPH assay, thyme oil showed superior free radical scavenging with 62.3% inhibition at 4.0% w/v, outperforming the 4.0% w/v ascorbic acid reference (38.9% inhibition). Eucalyptus oil exhibited lower activity at 40.1% inhibition. The antibacterial cream with 1.0% w/w thyme/eucalyptus oils inhibited S. aureus, S. epidermidis, and As. Niger growth at all observed time points. Initial P. aeruginosa, E. coli, and C. albicans were eliminated by day 7; ≥2-log reduction by day 14; no regrowth by day 28, meeting pharmacopeial standards. The anti-infective cream-maintained sterility for 28 days, fully inhibiting S. aureus and A. niger, and clearing P. aeruginosa, E. coli, and C. albicans post-day 7. Control samples (creams without chemical/natural preservatives; bacterial/yeast/mold suspensions in Letheen broth without product) showed increased bacterial/fungal colony counts throughout testing. This indicates that the essential oil mixtures effectively act as natural preservatives. Active pharmaceutical ingredient tests showed that the chemical stability is very good. The fusidic acid in the anti-bacterial cream stayed between 96.0% and 101.0% of its starting amount. The cream with 1.0% w/w oil showed very little breakdown, dropping from 101.1% on day 0 to 99.8% after 180 days. The amount of mafenide acetate in the anti-infective cream was between 93.4% and 103%. The 1.5% w/w oil mix stayed the most stable. However, the higher concentration of 3.0% w/w showed a little more breakdown. The vitamin D3 oral drops were very consistent, staying strong with a potency level between 96.63% and 101.1%. Formulas containing 2.0% w/v eucalyptus or thyme oil had very little decrease, meaning they were effective at shielding against free radicals. The pH levels were good for using the products and keeping them stable over time. The antibacterial cream had a pH range of 4.40 to 4.55, the anti-infective cream ranged from 6.50 to 6.62, and the vitamin D3 drops ranged from 2.90 to 3.05. Thyme and eucalyptus essential oils work well as natural preservatives, show a strong ability to kill bacteria, and offer better protection against oxidation. This helps keep products safe from harmful microbes, maintains their chemical structure stability, and enhances their effectiveness when used in medicines applied to the skin or taken orally. The research shows that these oils can work as good, environmentally friendly options instead of man-made preservatives and antioxidants, which help create safer, better quality, and more sustainable medicines.
- ItemThe Impact of Freeze-Dried Pomegranate and Raspberry Powder on the Antioxidant Properties and Quality of Roast Beef(Al-Quds Univeersity, 2026-01-10) Amir Kamal Alskafi; أمير كمال السكافيLipid oxidation and microbial deterioration are key factors that influence the quality of processed meats, particularly those stored at cold temperatures. This requires discovering efficient and organic techniques and approaches for maintaining these meat products. This study aimed to evaluate the effectiveness of freeze-dried pomegranate powder (FDPP) and freeze-dried red raspberry powder (FDRP) as natural antioxidant alternatives to synthetic additives in enhancing the quality and shelf life of roast beef during refrigerated storage. Three incorporation levels (0.3%, 0.7%, and 1.5%) of each powder were applied and compared with a negative control (NC) sample, without any natural or synthetic antioxidants added, and a positive control (PC) containing sodium erythorbate (100 ppm). The analytical assessments comprised lipid oxidation evaluation using the thiobarbituric acid reactive substances (TBARS) assay, microbiological analyses including total plate count (TPC), total coliforms, and Escherichia coli, in addition to monitoring of pH changes. Furthermore, instrumental color parameters (L*, a*, and b*) as well as sensory characteristics were assessed periodically over a 60-day refrigerated storage period, which represents the shelf life of roast beef. The results indicated a progressive increase in lipid oxidation and microbial growth in all treatments throughout storage; however, samples treated with FDPP and FDRP demonstrated lower oxidative deterioration and improved microbiological quality compared to the negative control. Specifically, the study showed that there was significant antioxidant activity at a concentration of 1.5% of FDPP, where it reduced malondialdehyde (MDA) levels by up to 75% compared to NC and achieved TBARS values similar to the PC group. It has also found that FDPP decreased the growth of total microbial levels significantly by over 70% in the treated samples, without affecting sensory characteristics during the storage period. Among the natural treatments, FDPP, particularly at higher concentrations, showed greater effectiveness in maintaining oxidative stability, preserving acceptable pH values, and retaining desirable color and sensory attributes during storage, with performance comparable to that of the positive control treated with sodium erythorbate. Overall, the findings of this study suggest that freeze-dried pomegranate powder is a promising clean-label natural antioxidant capable of improving product quality and extending the refrigerated shelf life of roast beef, thereby supporting its potential application in the meat processing industry. In comparison, FDRP exhibited moderate effectiveness, achieving the best outcomes at 0.3%, whereas elevated concentrations resulted in lower sensory assessments due to minor alterations in color and taste. In general, FDPP, especially at a level of 1.5%, showed notable effectiveness as a natural antioxidant and preservative, providing a pure substitute for synthetic additives such as BHT and BHA in the processing of roast beef.
- ItemQuantitative Analysis of Potassium Bromate, Potassium Iodate and Alloxan in White Flour by using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR)(Al-Quds University, 2026-01-12) Raeda Ali Mahmoud Iriqat; رائدة علي محمود عريقاتWheat is a critical cereal crop around the world, and it is a major part of our daily diet as a main food source. There are different kinds of wheat, such as Triticum aestivum. It is the main source of flour for making bread. Although whole wheat grains are wealthy in beneficial elements, the flour made from this wheat lacks desirable rheological features; therefore, it is important to add some additives to improve its characteristics. Unfortunately, chemical additives used in wheat flour, particularly oxidizing and bleaching agents, have raised increasing concerns regarding food safety and human health. This study aims to determine the quantity of potassium bromate (PB), alloxan, and potassium iodate (PI) in white flour using Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) spectroscopy. Standard flour mixtures containing different concentrations of each additive were prepared and analyzed to identify characteristic absorption bands. Calibration curves were developed utilizing specific infrared (IR) absorbance ratios, facilitating the quantitative assessment of each additive in wheat matrices by using several equations, including the following: PB (ppm) = -86.717r + 115.66 R² = 0.9894. Alloxan (ppm) = 49.144r - 21.165 R² = 0.9878. PI (ppm) = -90.911r + 291.53 R² = 0.9867. The variable r represents the absorbance ratio at certain wavenumbers, while R² is coefficient of determination. The validated ATR-FTIR method was utilized to examine various commercial white flour samples obtained from the Palestinian market. The results demonstrated excellent linearity, sensitivity, and reproducibility for all investigated additives. Moreover, they revealed the presence of varying concentrations of PB, PI, and alloxan in some commercial flour samples, which could be a public health concern. The proposed method offers a rapid, minimal sample preparation, cost-effective, and non-destructive alternative to conventional analytical techniques and can be effectively applied for routine monitoring and quantitative assessment of flour additives to support food safety, quality control, and regulatory compliance.
- ItemQuantitative Analysis of Orange Juice by ATR-FTIR(Al-Quds University, 2026-01-17) Ayda Ayman Ahmad Abdallah; عايدة ايمن احمد عبداللهOne way to adulterate orange juice is to dilute it with water and add sugars, acids, colorants, and flavor enhancers. These adulterants can cause an important decrease in the quality of the food and present a number of health hazards, particularly those associated with excessive sugar consumption. Therefore, it is crucial to assess the purity level of orange juice in commercial orange juice-based beverages utilizing a straightforward, quick, easy, cheap, safe, precise, and exact method that doesn't need sample preparation or chemometrics (multivariate statistical methods). The aim of this study is to quantify orange juice in drinks using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy based on the simultaneous measurement of citric acid and sugar concentrations. It was discovered that the following equations, with an approximate error of 5%, may be used to determine the percentage of pure orange juice in commercial orange juice-based drinks; Y = 0.0027x + 0.1734, R2 = 0.9914 where Y is the ratio of absorbance at 1064 cm-1 due to total sugar content divided by absorbance at 1635.9 cm-1 due to water. And the equation Y = 0.0004x + 0.25, R2 = 0.994 where Y is the ratio of absorbance at 1177.7 cm-1 due to citric acid concentration divided by absorbance at 1635.9 cm-1 due to water.
- ItemEnhanced solubility and dissolution profile of Poorly Water-Soluble Clotrimazole by Recrystallization/Cocrystallization methods(Al-Quds Univeersity, 2026-01-10) Ola Adel Mustafa Abu Jamal; علا عادل مصطفى ابو جمالIntroduction: Clotrimazole is a widely used antifungal agent classified as a Bio pharmaceutics Classification System (BCS) class II drug, characterized by poor aqueous solubility and consequently limited oral bioavailability. These physicochemical limitations restrict its potential for systemic administration despite its favourable therapeutic profile. The present study aims to enhance the solubility and dissolution behaviour of clotrimazole through solid-state modification using recrystallization and Cocrystallization techniques. Methodology and results: Recrystallization was carried out using different organic solvents in an attempt to induce polymorphic transformation and improve solubility. However, the obtained recrystallized forms did not exhibit significant changes in melting point or aqueous solubility compared to the pure drug, and therefore this approach was deemed ineffective. In contrast, Cocrystallization was performed using various pharmaceutically acceptable co-formers, including Fumaric acid, polyvinyl pyrrolidone, polyvinyl alcohol and Carbomer 940 , employing a mechanical grinding method with different solvents and molar ratios. The prepared cocrystals were characterized using Fourier Transform Infrared Spectroscopy (FTIR), Differential Scanning Calorimetrey (DSC), and melting point analysis to confirm cocrystal formation and investigate intermolecular interactions. Solubility studies were conducted using HPLC analysis. Several cocrystal formulations demonstrated reduced melting points and significantly enhanced aqueous solubility compared to pure clotrimazole, indicating successful modification of the solid-state properties. In conclusion: The findings of this study demonstrate that Cocrystallization is an effective and promising strategy for overcoming the solubility limitations of clotrimazole, whereas recrystallization showed no significant benefit. The improved Solubility and dissolution behaviour observed for selected cocrystals highlight their Potential for the development of oral dosage forms with enhanced bioavailability and improved therapeutic performance.