Morphological and Compressional Mechanical Properties of Freeze-Dried Mannitol, Sucrose, and Trehalose Cakes

Devi, Sharmila

doi:10.1002/jps.23736

Cited by 21 publications

(10 citation statements)

References 78 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2). The data are consistent with the mechanism of a crushing failure of glassy brittle foam as described previously [2,42]. The compressive stress-strain curves exhibited shapes characteristic of cellular solids with two regimes.…”

Section: Resultssupporting

confidence: 86%

Density dependent mechanical properties and structures of a freeze dried biopharmaceutical excipient – Sucrose

Devi

2014

European Journal of Pharmaceutics and Biopharmaceutics

Self Cite

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 86%

Density dependent mechanical properties and structures of a freeze dried biopharmaceutical excipient – Sucrose

Devi

2014

European Journal of Pharmaceutics and Biopharmaceutics

Self Cite

View full text Add to dashboard Cite

“…These dried structures generated completely different mechanical properties as shown in Fig. 9 , in agreement with Devi and Williams [ 38 ]. It is noticed that the deformation mechanism occurs through a succession of abrupt fractures during compression [ 38 ].…”

Section: Resultssupporting

confidence: 86%

“…8 b-c). Devi and Williams [ 38 ] reported SEM micrographs for a freeze-dried sucrose solution at 5% w /w with similar solid dried walls, suggesting that sucrose forms an amorphous phase. On the other hand, mannitol forms crystals around the pores (Fig.…”

Section: Resultsmentioning

confidence: 99%

Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems

2018

View full text Add to dashboard Cite

The effect of sucrose and mannitol addition to low-acyl (LA) gellan gum gels at both the molecular and macroscopic levels prior to, and after freeze-drying has been investigated. It has been shown that the gel network order as well as the mechanical properties are changed with the solute content, especially in the case of sucrose. The freeze-dried gel structure, containing either mannitol or sucrose, was studied, reporting for the first time the interaction of mannitol with the gellan gum gel. The generated freeze-dried gel network was evaluated in terms of porosity, pore size and wall thickness distributions. The solute physical state was correlated the water activity trend as a function of the solute content. Since mannitol is crystalline, the water activity decreases, in contrast with the amorphous sucrose. The rehydration mechanism was investigated and associated with the solute release from the structure. Specifically, the material properties (surface and bulk) as well as the role of the dissolution medium over time were assessed. It was found that the rehydration for both the gellan/sucrose and gellan/mannitol systems was highly influenced by the additive content, as an increase in water uptake was measured up to 10 wt%. A further increase in solute led to a considerable drop in the rehydration rate and extent due to the change in the freeze-dried structure, with smaller pores and with higher wall thickness values.Electronic supplementary materialThe online version of this article (10.1007/s11483-018-9536-5) contains supplementary material, which is available to authorized users.

show abstract

“…2, freeze-dried formulations with different PVP contents show alike regular closed-cell hexagonal structures with comparable cell dimensions and cell wall thicknesses. Similar hexagonal structures for the different freeze-dried excipients (pure mannitol, gelatin and maltodextrin) were reported previously by us [21] as well as by other researchers (for instance, mannitol, sucrose and trehalose structures are presented in [32,33]). Regardless of the PVP content, the internal structures of the FD cakes reflect the geometrical structure of the ice crystals forming during the freezing stage.…”

Section: Internal Structuressupporting

confidence: 86%

Application of Texture Analysis Technique in Formulation Development of Lyophilized Orally Disintegrating Tablets Containing Mannitol, Polyvinylpyrrolidone and Amino Acids

Hackl

Ermolina

2019

AAPS PharmSciTech

View full text Add to dashboard Cite

Orally disintegrating tablets (ODTs) attract a great attention as this easy swallowing dosage form often improves the patient compliance. In the current work orally disintegrating tablets comprising mannitol, polyvinylpyrrolidone and an amino acid (alanine, glycine or serine) with various PVP-to-amino acid ratios were formulated. The combination of mannitol and an amino acid was aimed to use the advantages of mannitol, the matrix supporting and disintegration agent, and to reduce the total amount of sugar/polyol in tablets. Tablets were manufactured by freeze-drying and their properties (appearance, internal structure, disintegration, mechanical and texture properties, moisture uptake, shrinkage, thermal properties) were assessed. In the work great emphasis was placed on illustrating the applicability of the Texture Analysis of the freeze-dried cakes directly in vials in formulation development. The results show that appearance, the mechanical properties, disintegration and shrinkage of the freezedried ODTs depend significantly on the excipient composition with PVP playing the leading role. Partial mannitol replacement with an amino acid has a limited impact on the tablet properties. The presence of an amino acid also has no impact on the PVP-mannitol interaction. The mechanical and texture properties of freeze-dried ODTs depend non-linearly on the PVP content. The transition between the different types of textures occurs in a narrow interval of PVP concentrations regardless of the type of amino acid in a formulation. The non-linear effect of PVP on various tablet properties should be taken into account when designing ODT formulations as it can compromise the robustness of the manufacturing process.

show abstract

Morphological and Compressional Mechanical Properties of Freeze-Dried Mannitol, Sucrose, and Trehalose Cakes

Cited by 21 publications

References 78 publications

Density dependent mechanical properties and structures of a freeze dried biopharmaceutical excipient – Sucrose

Density dependent mechanical properties and structures of a freeze dried biopharmaceutical excipient – Sucrose

Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems

Application of Texture Analysis Technique in Formulation Development of Lyophilized Orally Disintegrating Tablets Containing Mannitol, Polyvinylpyrrolidone and Amino Acids

Contact Info

Product

Resources

About