Himachal Pradesh

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About Authors:
Pooja Dhiman, Kanika Soni, Sandeep Singh
Chitkara University,
Kalujhanda, Barotiwala,
Solan, Himachal Pradesh, INDIA
pooja.dhiman@chitkarauniversity.edu.in

ABSTRACT:
As a snack, dried fruit is drastically superior to junk foods, such as potato chips, pretzels, candy bars, and other unhealthy indulgences people reach for when they are hungry between meals. Dry fruits are small but are extremely rich sources of minerals and proteins. Every diet specialist always recommends a handful of dry fruits in our diet in order to keep us healthy and fit. There are just umpteen varieties in dry fruits such as raisins, cashew nuts, almonds, pistachios, walnuts, dates, plums and the list goes on.

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The carom seeds botanical name Trachy spermumammi belong to the family of Apiaceae (Umbelliferae), of the genus; Trachyspermum. The Umbellifers are the members of carrot or parsley family, which includes many herbs and spices such as dill, fennel, anise seed, and caraway, is an annual herbal plant growing up to 3 feet in height.  Some of the common names for the seeds are Bishop’s Weed, Ajowan, carom, Caraway and thymol seeds.etc. Carom seeds are ovoid, light brown colour seeds. They have narrow green leaves and small delicate flowers. The fruits pods of these plants are often called seeds for their seed-like appearance. The Carom plants are believed to have originated from Egypt in Middle East. They are widely grown in India, Afghanistan and Iran. These plants can be grown easily from the seeds.Well drained loam soil with a pH between 6.5 and 8.2 is ideal for their cultivation. They grow well in cold temperatures ranging from 15 °C to 25 °C. The plants can grow both in direct and partial sunlight. Relative humidity between 65% and 70 % are required for their proper growth. The umbels are harvested after they are properly matured. Harvesting is done during the later parts of winter or earlier in spring. These seeds are used as a spice in cooking. The umbels of the plant mature and produce the seeds. Ajwain is renowned for their medicinal value. Ajwain seeds are strongly pungent and aromatic in its taste.

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ABOUT AUTHORS:
Deepak Kumar*, Palak Kapoor
Shoolini University,
Solan, Himachal Pradesh
deepakkaushik354@gmail.com

ABSTRACT:
The oral delivery of drugs having narrow absorption window in the gastro-intestinal tract is limited by poor bioavailability with conventional dosage forms due to incomplete drug release and short residence time at the time of absorption. To provide controlled delivery of drugs novel drug delivery systems have been developed. Different systems have been developed to increase the gastric residence time viz. floating system, mucoadhesive, high density, expandable. Among all oral dosage forms, liquid orals are more prone to low bioavailability due to fast transit time from stomach to duodenum. Sustained/Controlled delivery can be achieved by decrease in the transit time of the dosage form. This can be augmented by an approach of liquid in-situ gelling system. These in-situ formulations are the drug delivery systems that are in sol form before administration in the body, but when administered, undergo gelation, in-situ, to form a gel. Formation of gel depends on various factors viz. temperature modulation, pH change, presence of ions, ultra-violet irradiation, from which drug releases in a sustained and controlled fashion. Different polymers which can be used for formation of in-situ gel include gellan gum, alginic acid, xyloglucan, pectin, chitosan, poly-caprolactone, poly-lactic acid, poly-lactic-co-glycolide. This article presents a detailed review of introduction, approaches to achieve in situ gelling system, polymers used, evaluation parameters, advantages of in situ gelling system.