Effect of thermal modification on the release characteristics of pink potato starch of Jharkhand, India.

Autor: Mondal A; Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India., Kumar KJ; Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India. Electronic address: jayarampharm@gmail.com.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2019 Nov 01; Vol. 140, pp. 1091-1097. Date of Electronic Publication: 2019 Aug 12.
DOI: 10.1016/j.ijbiomac.2019.08.094
Abstrakt: Excipient plays an essential role in drug delivery system, which promotes the drug to reach a particular site of action. Excipients directly or indirectly affect the duration and rate of drug release and absorption. In the current study, physicochemical properties, flow properties and release characteristics of native and modified pink potato starches were investigated to determine their excipient characteristics. Amylose content, water holding capacity, swelling and solubility properties were found to increase after pregelatinization and retrogradation. The SEM micrographs reveals the loss of granular structure of native after thermal modification. The FT-IR study confirms the gelatinization characteristics of the pregelatinized starch. X-ray diffraction pattern confirms the reduction of crystallinity after thermal modification. Tablets containing Paracetamol as a model drug showed that native, pregelatinized and modified pink potato starch could be useful for the manufacturing of immediate release formulation.
(Copyright © 2019 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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