Effect of the mode of incorporation on the disintegrant properties of acid modified water and white yam starches

Abstract

Acid modified starches obtained from two species of yam tubers namely white yam - Dioscorea rotundata L. and water yam - D. alata L. DIAL2 have been investigated as intra- and extra-granular disintegrants in paracetamol tablet formulations. The native starches were modified by acid hydrolysis and employed as disintegrant at concentrations of 5 and 10% w/w and their disintegrant properties compared with those of corn starch BP. The tensile strength and drug release properties of the tablets, assessed using the disintegration and dissolution (t 50 and t 80 - time required for 50% and 80% of paracetamol to be released) times, were evaluated. The results showed that the tensile strength and the disintegration and dissolution times of the tablets decreased with increase in the concentration of the starch disintegrants. The acid modified yam starches showed better disintegrant efficiency than corn starch in the tablet formulations. Acid modification appeared to improve the disintegrant efficiency of the yam starches. Furthermore, tablets containing starches incorporated extragranularly showed faster disintegration but lower tensile strength than those containing starches incorporated intragranularly. This emphasizes the importance of the mode of incorporation of starch disintegrant.

Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

“…Several studies have used yam starches from diverse species for tablet formulation (Riley and others , ; Zuluaga and others ; Odeku and Picker‐Freyer , , ; Odeku and others ; Nattapulwat and others ; Okunlola and Odeku ; Odeku and Akinwande ; Okunlola and Akingbala ). Comparative studies employing starches from D. alata , D. dumetorum , D. oppositifolia , D. cayenensis , D. esculenta , D. polygonoides , and D. rotundata revealed the structural basis for the tableting properties of native starches (Riley and others , ; Odekua and Picker‐Freyer ; Okunlola and Odeku ).…”

“…Modified starches in various forms (cross‐linked, hydroxypropylated, acid‐thinned, carboxymethylated, and pre‐gelatinized) have been used to give the tablets a range of properties. For example, acid‐thinned starch was suggested to be useful to improve the disintegrant efficiency (Odeku and Akinwande ), as binders when high bond strength and fast dissolution are desired (Okunlola and Akingbala ), and as directly compressible excipient to improve the crushing force of tablets (Odeku and Picker‐Freyer ). Incorporation of carboxymethyl starch (1.0% to 4.0%) made the disintegration of tablets fast (Nattapulwat and others ).…”

Potentials of tropical starches as pharmaceutical excipients: A review

“…Furthermore, tablets prepared with acid modified and hydroxypropylated forms of the starches from the Dioscorea species were also shown to exhibit fast disintegration in direct compression indicating that they could be useful as disintegrants in tablet formulations, while others -pregelatinized, freeze-dried, and cross-linked -showed high bond strength with potentials of being useful as binding agents [18][19][20]. The acid modified forms of D. alata and D. rotundata starches have also been shown to possess better disintegrant efficiency than the Natural forms of the starches and corn starch in paracetamol tablet formulations [22]. This indicates that starches from Dioscorea species have great potential for use as excipients in the pharmaceutical industry.…”

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

“…Moreover, literature is sparse on the effect of tempering, acid hydrolysis and, particularly, low-citric acid-substitution on chemical and physicochemical properties of Nigerian yam cultivars in a comparative manner. Few available literature had focused on properties of native yam starches for tablet formation (Odeku and Picker-Freyer 2007;Zuluaga et al 2007), citric and ascorbic acid treatment of white yam flour (Akubor 2013), acid hydrolysis of water and white yam starches in disintegrant or excipient development (Odeku and Akinwande 2012), and c-irradiation of white and water yams (Falade et al 2011). Also, Falade and Ayetigbo (2015) had studied the effects of annealing, acid hydrolysis and lowcitric acid modifications on physical and functional properties of yam starches.…”