Nunavath Raja Shekhar

Nitrosamines are a class of chemical compounds that have been found to be impurities in a variety of pharmaceutical products. These impurities have raised concerns due to their potential carcinogenic effects. Recent studies have identified nitrosamines as impurities in a number of pharmaceutical products including angiotensin II receptor blockers (ARBs) and proton pump inhibitors (PPIs). The presence of nitrosamines in these products has led to recalls and market withdrawals. In addition to pharmaceuticals, nitrosamines have also been found in some herbal medicines particularly those containing traditional Chinese medicinal ingredients. The presence of nitrosamines in herbal formulations poses a significant risk to public health and highlights the need for quality control and regulations in the herbal drug industry. The present review article aims to discuss nitrosamine impurities (NMI) prominent causes, risks and scientific strategies for preventing NMI in herbal formulations. The primary objective of this study is to examine the origins of nitrosamine contamination in herbal formulations, the risks associated with these contaminants, and the methods for reducing them. The significance of thorough testing and examination before releasing herbal products to the public is also emphasized. In conclusion, the presence of nitrosamines is not limited to pharmaceutical products and poses a significant threat to the safety of herbal drugs as well. Adequate testing and extensive research are crucial for producing and distributing herbal medicines to the general population. Received: 03 February 2023 Accepted: 14 April 2023 Article published online: 24 July 2023 © 2023. Thieme. All rights reserved. Georg Thieme Verlag Rüdigerstraße 14, 70469 Stuttgart, Germany

Diclofenac sodium is an NSAID (Non-Steroidal anti-inflammatory widely used in the treatment of pain, migraine, and inflammation). It has been observed that Diclofenac undergoes extensive first-pass metabolism when administered using conventional dosage forms through the oral route. The aim of this study is to formulate and evaluate pre-compression, post-compression factors and release kinetics of buccal mucoadhesive tablets formulated by a 23 factorial method that can prevent the first-pass metabolism of the drug thereby increasing its bioavailability. This formulation increases patient compliance by reducing its dosing frequency. In these formulations, two polymers polyvinyl pyrrolidine (PVP K30) and Chitosan are used in varying proportions. Eight different formulations were prepared by varying concentrations of the polymers. The buccal mucoadhesive tablets formulated have been evaluated for their general appearance, thickness, hardness, weight variation, friability and other in vitro tests such as swelling and dissolution studies. The evaluation studies demonstrated that formulation F8 showed better properties as a buccal mucoadhesive formulation compared to other formulations.

Papain a proteolytic enzyme is one of the enzymes which have various applications in regard to the food and chemical industry. Papain is isolated by cutting or making incision on the unripe fruit of papaya. Papain enzyme is more active in unripe green fruit. Papaya contains a papain enzyme which will be more helpful in treating the causes of trauma, allergies and sports injuries also papain has a superior digestion action when compare to pepsin and pancreatin. Papain is used variously in textile, pharmaceutics and cosmetics. The papain is extracted from the latex of papaya which is a major chemical compound used in various industries for numerous pharmaceutical and industrial products. Researchers interest towards the enzymes including papain enzyme and it health benefits is favorable. Fusion of papain in various food systems, it has its own stability issues which concerns in deactivate or denature of papain enzyme when it comes in contact with acidic pH inside the body. Several mechanical and chemical processes based on encapsulation techniques have emerged that have been tailored to suit the encapsulation of various food bioactive compounds. Therefore, in order to protect the nature of papain enzyme, Encapsulation/ Formulation has been proposed as an option. After the Encapsulation/ Formulation is done the enzyme will improves its stability issues, maximum therapeutic potential, and also helps in the oral bioavailability and effective oral delivery of the Papain enzyme. Key words: Papain, Stability, Bioavailability, Encapsulation, Formulation.