Native and Modified Digitaria exilis Starch Nanoparticles as a Carrier System for the Controlled Release of Naproxen

Abstract

Acha (Digitaria exilis) starches are investigated as nanocrystal carriers for the controlled release of naproxen. Starch nanocrystals (SNC) are prepared by acid hydrolysis using H2SO4 and the modified form (carboxymethylated SNC) is obtained by reaction of the SNC with monochloroacetic acid and sodium hydroxide. Physicochemical properties, degree of substitution, SEM and FTIR analyses, loading and release studies including in vitro release kinetics of the drug‐loaded starch nanocrystals are determined. FTIR analysis confirms the introduction of the hydrophilic carboxylate functional group into the starch molecule of the modified starches with strong peaks in the region 1300–1650 cm−1. SEM images reveal the disruption of the granular structure of the starch particles due to hydrolysis conferring crystallinity on the granules. The drug release kinetics of all the starch polymers follow the Korsemeyer–Peppas model indicating that the drug release was by non‐Fickian diffusion. The native starch, starch nanocrystals, and carboxymethylated nanocrystal forms have drug loading content that are above 50% and loading efficiency above 75% and produce a steady and sustained release of naproxen. The release studies of native Acha starch and the modified SNC show that their formulations can function as carriers/polymers that can achieve sustained and/or delayed drug release of poorly soluble drugs.

Fonio grains: Physicochemical properties, nutritional potential, and food applications

“…A combination of 88% of fonio + 10% of finger millet and 2% of soy protein hydrolysates gave the pudding a high sensory acceptance. However, the sensory quality of this pudding was not as good as that of maize flour in terms of appearance, aroma, texture, taste, and overall acceptance (Ogori et al, 2020). More work is needed to improve the sensory properties (appearance, aroma, texture, and taste) of fonio-based products.…”

“…The releasing behaviors were in a sustained manner and were well described by the Korsemeyer-Peppas model. The drug loading capacity and efficiency were above 50% and 75%, respectively Odeniyi et al, 2019 Modified starch for pharmaceutical excipient White fonio Acid hydrolysis up to 96 hr modified fonio starch. The modification decreased the pasting viscosity and granular swelling, while increasing the crystallinity and solubility.…”

“…Fonio and fonio starch have been used in various food and nonfood applications (Table 2). Food applications include producing sprouts and malts (Ayo, Agbatutu, & Iribom, 2019;Lasekan, Salva, & Abbas, 2010;Nzelibe & Nwasike, 1995;Nzelibe, Obaleye, & Onyenekwe, 2000), gluten free drinks (Badejo et al, 2017), infant weaning and children's foods (Agbede, Omotoso, Oloruntola, Ayeni, & Aletor, 2019;Sosanya, Nweke, & Ifitezue, 2018), breakfast cereals (Mbaeyi-Nwaoha & Uchendu, 2016), nonwheat pasta, noodles, porridge, puddings, crackers, biscuits and cookies, cakes, and sourdough breads (Ayo & Ayo, 2018;Ayo et al, 2019;Chinma, Ihekoronye, Mukoro, & Eke, 2015;Coda et al, 2010;Edema, Emmambux, & Taylor, 2013;McWatters, Ouedraogo, Resurreccion, Hung, & Phillips, 2003;Meli et al, 2013;Ogori, Uzor, Hleba, Císarová, & Glinushkin, 2020;Olagunju, Omoba, Enujiugha, & Aluko, 2018;Raji, Nassam, Abolaji, Ayorinde, & Raji, 2018;Umerie & Umeh, 2016). From the results summarized in Sections 2 and 3, it is concluded that fonio grain and flour do not contain gluten-type protein for desired rheology for a range of bakery products.…”

“…Fonio flour was mixed with other flours/ingredients to improve the nutritional and/or textural quality of different food products (Agbede et al, 2019;Agu, Ayo, & Jideani, 2015;Agu, Ezeh, & Jideani, 2014;Agu, Jideani, & Yusuf, 2007;Ayo & Ayo, 2018;Ayo & Gidado, 2017;Ayo et al, 2019;Chinma et al, 2015;Ishola, Ojokoh, & Odesanya, 2018;Jideani, Alamu, & Jideani, 2007;Jideani, Salami, & Jideani, 2008;Mbaeyi-Nwaoha & Uchendu, 2016;Ogori et al, 2020;Olagunju et al, 2018;Sosanya et al, 2018).…”

Phosphorylated Starches: Preparation, Properties, Functionality, and Techno‐Applications

“…The recent trends in the field of PS included phosphorylation using starch from new plant sources, applying new techniques in formulating PS, and functional applications of PS nanoparticles in pharmaceuticals and nutraceuticals. [ 101–105 ]…”