| Autor: |
Bernard O. Patani, Olufunke D. Akin-Ajani, Arul Kumaran, Oluwatoyin A. Odeku |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Journal of Excipients and Food Chemicals, Vol 13, Iss 2 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2150-2668 |
| Popis: |
The physicochemical, material and compressional properties of the Irvingia gabonensis (O’Rorke) Bail polymer were evaluated and compared with xanthan gum and hydroxy propyl methylcellulose (HPMC). The Irvingia polymer was extracted using established methods and processed using two methods of drying, that is, oven-drying and freeze-drying. The compression mechanisms were evaluated using the Heckel and Kawakita equations. The mechanical strength of the tablets was evaluated using crushing strength and friability. The results showed that the Irvingia kernel polymer was slightly acidic, free of heavy metals, with irregularly shaped particles that exhibited some degree of crystallinity. The Irvingia kernel polymer was directly compressible and formed intact non-disintegrating tablets similar to the standard polymers. The Heckel and Kawakita equations indicated that the Irvingia polymer deformed plastically with fast onset and a high amount of plastic deformation compared to xanthan gum and HPMC. The freeze-dried Irvingia gum showed significantly (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
