Co-processing of hydroxypropyl methylcellulose (HPMC) for improved aqueous dispersibility

Sharma, Payal; Modi, Sameer R.; Bansal, Arvind K.

doi:10.1016/j.ijpharm.2015.03.036

Cited by 12 publications

(13 citation statements)

References 17 publications

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“…Research into co-processing of excipients has yielded products with diverse functionalities and performance attributes. These functionalities include orally disintegrating ability [6,7], improved dilution potential [8], rapid disintegration [9], enhanced direct compression functionality [10], multifunctional excipient [4,8], improved tabletability [11], and improved dispersibility [12].…”

Section: Introductionmentioning

confidence: 99%

Impact of binder as a formulation variable on the material and tableting properties of developed co-processed excipients

et al. 2019

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The functionality of a co-processed excipient is usually derived from its composition and the proportion of each excipient that is incorporated to yield a composite excipient. The aim of this study was to assess the impact of binder as a formulation variable on the material and tableting properties of developed co-processed excipients containing gelatin (SGS) and microcrystalline cellulose (SMS) as binders respectively in the same proportion. Two co-processed excipients, SGS and SMS were generated by combining tapioca starch (90%), gelatin or microcrystalline cellulose (7.5%) and colloidal silicon dioxide (2.5%) using the co-fusion method. Particle size analysis and morphological assessment were carried out by light microscopy and scanning electron microscopy (SEM) respectively. DSC analysis was performed to evaluate the thermal behaviour of both materials and flow properties were assessed by measuring parameters like angle of repose, bulk and tapped densities, Carr's index and Hausner's ratio. Compaction behaviour of both materials was determined using Heckel and Walker equations and the compressibility-tabletability-compactibility (CTC) profile for each material was obtained. Particulate and bulk-level properties of SGS and SMS revealed spherical-shaped, free-flowing powders characterized by a glass transition event typical of amorphous polymers. Compaction analysis demonstrated greater degree of plastic deformation with SMS resulting in better tableting properties with respect to tensile strength and disintegration time. The outcome of the study shows that the choice of binder used in the formulation of a co-processed excipient plays a crucial role in defining the material and tableting properties of the co-processed excipient.

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Section: Introductionmentioning

confidence: 99%

Impact of binder as a formulation variable on the material and tableting properties of developed co-processed excipients

et al. 2019

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“…PXRD patterns of SGS and SGS-PM displayed in Fig. 3B revealed a halo pattern consistent with amorphous materials 16 . The broad peak occurring at 2θ value of 13 ° can be attributed to the semi-crystalline nature of starch.…”

Section: Resultsmentioning

confidence: 83%

“…This factor is crucial because the functionality of the co-processed excipient is determined by the material attributes of the individual excipients. Many studies have been carried out by researchers to co-process excipients including starches, celluloses, gums, chitin and other traditional excipients [13][14][15][16][17] . In our study, native tapioca starch (TS) was co-processed with gelatin (GEL) and colloidal silicon dioxide (CSD) for consideration as a multifunctional excipient in DC formulations.…”

Section: Introductionmentioning

confidence: 99%

Design and characterization of the material attributes of a co-processed excipient developed for direct compression tableting

Apeji¹,

Haruna²,

Oyi³

et al. 2019

actapharm

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The objective of the study was to characterize the material attributes of a co-processed excipient and determine its suitability for tableting applications.A single composite excipient named SGS consisting of tapioca starch (TS), gelatin (GEL) and colloidal silicon dioxide (CSD) was developed by co-processing using the method of co-fusion and its solid-state, powder and mechanical properties evaluated.Particle morphology revealed spherical shaped particles of SGS with slightly rough surfaces. PXRD was characterized by a halo diffraction pattern consistent with amorphous materials. FT-IR studies demonstrated drug-excipient compatibility. Flow properties of SGS improved in relation to its physical mixture (SGS-PM) and the mechanical properties of SGS was enhanced as a result of co-processing. The outcome of the study demonstrates the suitability of SGS as a tableting excipient.

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“…A combination of a plastic and brittle deforming material produces a co-processed excipient with desirable attributes for tableting (Wang et al, 2015). Many co-processing methods have been employed, including spray drying (Chauhan et al, 2016;Rojas and Kumar, 2011;Sharma et al, 2015), codrying (Mshelia et al, 2015;Olowosulu et al, 2011) wet massing, spheronisation, melt extrusion (Goyanes et al, 2011), co-precipitation (Kittipongpatana and Kittipongpatana 2011), co-grinding (Adeoye and Alebiowu, 2014a;Katsuno et al, 2013), wet-, dry-and spray-granulation (Daraghmeh et al, 2010) and coprocessing by crystal coating (Vanhoorne et al, 2014) among which spray drying is the most widely used and successful strategy (Rojas et al, 2012).…”

Section: Research Articlementioning

confidence: 99%

“…Hence, the method of co-processing influenced the outcome of the particle size of the generated co-processed excipients. Coprocessing by spray-drying has yielded a significant increase in particle size compared to other methods (Chauhan et al, 2016;Rojas and Kumar 2011;Sharma et al, 2015;Vanhoorne et al, 2014). Engineering the particle size during co-processing plays a key role in defining the functionality of the co-processed excipient.…”

Section: Particle and Bulk Propertiesmentioning

confidence: 99%

Comparative analysis of co-processed starches prepared by three different methods

Apeji¹,

Aluga²,

Olayemi³

et al. 2017

British Journal of Pharmacy

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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 cogranulated 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 coprocessing influences the powder and tableting properties of the co-processed excipient.

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Co-processing of hydroxypropyl methylcellulose (HPMC) for improved aqueous dispersibility

Cited by 12 publications

References 17 publications

Impact of binder as a formulation variable on the material and tableting properties of developed co-processed excipients

Impact of binder as a formulation variable on the material and tableting properties of developed co-processed excipients

Design and characterization of the material attributes of a co-processed excipient developed for direct compression tableting

Comparative analysis of co-processed starches prepared by three different methods

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