Comparative analysis of co-processed starches prepared by three different methods
Co-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed exc...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Huddersfield Press
2017-11-01
|
| Series: | British Journal of Pharmacy |
| Subjects: | |
| Online Access: | https://www.bjpharm.org.uk/article/id/34/ |
| _version_ | 1797821712696344576 |
|---|---|
| author | Yonni Apeji David Aluga Olubunmi Olayemi Chinyere Oparaeche Sophie Anyebe Michael Gamlen Avosuahi Oyi |
| author_facet | Yonni Apeji David Aluga Olubunmi Olayemi Chinyere Oparaeche Sophie Anyebe Michael Gamlen Avosuahi Oyi |
| author_sort | Yonni Apeji |
| collection | DOAJ |
| description | Co-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed excipients consisting of maize starch (90%), acacia gum (7.5%) and colloidal silicon dioxide (2.5%) were prepared by co-dispersion (SAS-CD), co-fusion (SAS-CF) and co-granulation (SAS-CG). Powder properties of each co-processed excipient were characterized by measuring particle size, flow indices, particle density, dilution potential and lubricant sensitivity ratio. Heckel and Walker models were used to evaluate the compaction behaviour of the three co-processed starches. Tablets were produced with paracetamol as the model drug by direct compression on an eccentric Tablet Press fitted with 12 mm flat-faced punches and compressed at 216 MPa. The tablets were stored at room temperature for 24 h prior to evaluation. The results revealed that co-granulated co-processed excipient (SAS-CG) gave relatively better properties in terms of flow, compressibility, dilution potential, deformation, disintegration, crushing strength and friability. This study has shown that the method of co-processing influences the powder and tableting properties of the co-processed excipient. |
| first_indexed | 2024-03-13T09:57:49Z |
| format | Article |
| id | doaj.art-915d85291b004b7d9870173cadc85701 |
| institution | Directory Open Access Journal |
| issn | 2058-8356 |
| language | English |
| last_indexed | 2024-03-13T09:57:49Z |
| publishDate | 2017-11-01 |
| publisher | University of Huddersfield Press |
| record_format | Article |
| series | British Journal of Pharmacy |
| spelling | doaj.art-915d85291b004b7d9870173cadc857012023-05-23T14:59:22ZengUniversity of Huddersfield PressBritish Journal of Pharmacy2058-83562017-11-012110.5920/bjpharm.2017.08Comparative analysis of co-processed starches prepared by three different methodsYonni Apejihttps://orcid.org/0000-0002-3116-7570David AlugaOlubunmi OlayemiChinyere OparaecheSophie AnyebeMichael GamlenAvosuahi OyiCo-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed excipients consisting of maize starch (90%), acacia gum (7.5%) and colloidal silicon dioxide (2.5%) were prepared by co-dispersion (SAS-CD), co-fusion (SAS-CF) and co-granulation (SAS-CG). Powder properties of each co-processed excipient were characterized by measuring particle size, flow indices, particle density, dilution potential and lubricant sensitivity ratio. Heckel and Walker models were used to evaluate the compaction behaviour of the three co-processed starches. Tablets were produced with paracetamol as the model drug by direct compression on an eccentric Tablet Press fitted with 12 mm flat-faced punches and compressed at 216 MPa. The tablets were stored at room temperature for 24 h prior to evaluation. The results revealed that co-granulated co-processed excipient (SAS-CG) gave relatively better properties in terms of flow, compressibility, dilution potential, deformation, disintegration, crushing strength and friability. This study has shown that the method of co-processing influences the powder and tableting properties of the co-processed excipient.https://www.bjpharm.org.uk/article/id/34/pharmacyco-processingdirect compressiontabletexcipient |
| spellingShingle | Yonni Apeji David Aluga Olubunmi Olayemi Chinyere Oparaeche Sophie Anyebe Michael Gamlen Avosuahi Oyi Comparative analysis of co-processed starches prepared by three different methods British Journal of Pharmacy pharmacy co-processing direct compression tablet excipient |
| title | Comparative analysis of co-processed starches prepared by three different methods |
| title_full | Comparative analysis of co-processed starches prepared by three different methods |
| title_fullStr | Comparative analysis of co-processed starches prepared by three different methods |
| title_full_unstemmed | Comparative analysis of co-processed starches prepared by three different methods |
| title_short | Comparative analysis of co-processed starches prepared by three different methods |
| title_sort | comparative analysis of co processed starches prepared by three different methods |
| topic | pharmacy co-processing direct compression tablet excipient |
| url | https://www.bjpharm.org.uk/article/id/34/ |
| work_keys_str_mv | AT yonniapeji comparativeanalysisofcoprocessedstarchespreparedbythreedifferentmethods AT davidaluga comparativeanalysisofcoprocessedstarchespreparedbythreedifferentmethods AT olubunmiolayemi comparativeanalysisofcoprocessedstarchespreparedbythreedifferentmethods AT chinyereoparaeche comparativeanalysisofcoprocessedstarchespreparedbythreedifferentmethods AT sophieanyebe comparativeanalysisofcoprocessedstarchespreparedbythreedifferentmethods AT michaelgamlen comparativeanalysisofcoprocessedstarchespreparedbythreedifferentmethods AT avosuahioyi comparativeanalysisofcoprocessedstarchespreparedbythreedifferentmethods |