An Experimental Design in the Optimization of Various Tablet Excipient Formulations = a Concise Review

Abstract

The use of an experimental design technique in the development of various pharmaceutical preparations, including tablet preparations, has become the latest trend. Because of their ease of use, tablet formulations are popular among both producers and patients. To increase the usage of tablets in diverse circles and settings, researchers are working to develop a variety of tablet excipients for various functions. Fast dissolving tablets (FDT), effervescent tablets, modified-release tablets, oral mucoadhesive tablets, gastroretentive tablets, and colon targeted tablets are some of the tablet formats that have been developed in addition to traditional tablets. This review will look at how formulation optimization in tablet preparations has been done during the previous ten years using specific literacies. The articles for this review were found using the keywords tablet, excipient, matrices, formulation, and QBD in specialized databases such as Elsevier, Pubmed, and Cambridge. Other options include Springer publications, material from the Internet, and articles published online by The Lancet Respiratory Medicine, Medscape, and Statpearls. The formulation design strategy is based on the experimental design approach carried out on the kind of tablet preparation, which has distinct important quality parameters.

Overview of Pectin as an Excipient and Its Use in the Pharmaceutical Dosage Form

“…In this study, the Eudragit coating was also used as a comparison. In vitro tests revealed no significant differences in release between chitosan-pectin-coated tablets and eudragit-coated tablets; however, chitosan-pectin-coated tablets had better adhesion strength than eudragit-coated tablets, and the chitosan-pectin mixture produced a smooth, soft texture, and uniformity on a tablet [38,72]. Other researchers looked into the polyelectrolyte complex (PEC) formed by chitosan (polycation) and pectin (polyanion) and produced enteric-coated tablets to carry PEC to the colon.…”

Design-Expert Software (Doe): An Application Tool for Optimization in Pharmaceutical Preparations Formulation

“…Dependent variable 1 Tablet Total HPMC K 100M and PVP K30 [7]; Carbopol 934 and HPMC K4M [8]; HPMC K4M, ethyl cellulose, and sodium carboxy methyl cellulose [9]; carbopol and Chitosan [10]; OG, HPMC K 15M, Xanthan gum [11]; 8 types of polymers (HPMC K4M, HPMC K15 M, HPMC K100 M, PEO 301, PEO 303, xanthan gum, arabic gum, and alginate) [12]); the number of HPMC K4M and the number of SSG [13]; crospovidone and sodium bicarbonate [14]; Super disintegrant SSG and camphor; sodium starch glycolate and microcrystalline cellulose [15] Percent of drug released within 1 hour, 8 h, t50% [8]; % drug release, swelling indeks [9]; percentage of drug release in 0.1 N HCL for 2 h and in 6.8 phosphate buffer for up to 24 h [9]; Disintegration time in water and artificial saliva, swelling capacity, dissolution, peak detachment force and permeability [11]; Floating lag time and swelling index [12]; dissolution at 6 h, [14] hours, and 24 h [13]; time lag and% drug release [14]; friability and breakdown time; disintegration time and water absorption ratio [15]; Disintegration time and drug release t90% [16] Itopride HCL [8]; Aceclofenac [9]; Losartan [10]; Repaglinide [11]; Ivy Leaves [12]; Ketoprofen [13]; Montelukast sodium [14]; Pacing extract [15]; Risperidone [16];…”

“…The Difference Box-Bhenken Design (BBD) with Central Composite Design (CCD), the Box-Bhenken Design trial is more efficient because it has fewer run/experimental units compared to Central Composite Design [5]. Although the number of runs is less, Box-Bhenken is able to predict the optimum value both linear and quadratic well [6,7].…”

Corn Starch in Pharmaceuticals Isolation, Characterization, and Applications

“…One of the excipients used in the manufacture of pharmaceutical preparations is starch. 1 Starch is a natural polymer composed of a branched structure called amylopectin and a straight structure called amylose. Plants that are high in carbohydrates, such as sago, cassava, corn, wheat, and sweet potatoes, can provide starch.…”