Pregelatinized glutinous rice starch as a sustained release agent for tablet preparations

Peerapattana, Jomjai; Phuvarit, Pennapa; Srijesdaruk, Voranuch; Preechagoon, Detpon; Tattawasart, Arom

doi:10.1016/j.carbpol.2009.12.006

Cited by 39 publications

(18 citation statements)

References 20 publications

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“…Amylopectin has a highly branched structure consisting of short linear chains, with a degree of polymerization ranging from 10 to 60 glucose units. 9 Therefore, adding GRS into the solution can enhance the chain entanglement of the molecular chain, which makes the viscosity increase. Figure 2 shows SEM photographs of the as-spun PZ/PEO/GRS composite, with a PZ concentration of 1.0 M, using the PZ/PEO/GRS volume ratios of 10:2:1, 10:1.5:1.5, 10:1:2 and 10:0:3, consecutively.…”

Section: Resultsmentioning

confidence: 99%

“…7 It has a highly branched structure consisting of short linear chains with a degree of polymerization ranging from 10 to 60 glucose units, which are connected to each other by a-1,6 linkage. 9 Glutinous rice is of a kind commonly cultivated in Thailand, which has low cost, high viscosity and high amylopectin (99.70%). Glutinous rice starch (GRS) is used widely in food industries, but few of its applications have been reported in the electronics business.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO₃) Nanofibers via the Electrospinning Method

Nawanil¹,

Muanghua²,

Niemcharoen³

et al. 2013

j nanosci nanotechnol

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This study synthesized blended lead zirconate (PbZrO3;PZ)/poly(ethylene oxide)(PEO)/Glutinous rice starch (GRS) nanofibers by the electrospinning method. A number of parameters such as the ratio between PEO and GRS and calcination temperature have been studied. The as-spun PZ/PEO/GRS composite and PZ fibers were characterized by TG-DTA, X-ray diffraction, FT-IR and SEM, respectively. SEM results showed that smooth and continuous fibers were obtained at the volume ratio of 10:2:1, PZ/PEO/GRS. After calcination of the as-spun PZ/PEO/GRS composite nanofibers at 650 degrees C for 4 h, PZ nanofibers with perovskite structure were obtained successfully. The fibers had a uniform and smooth surface without grain boundaries. However, when the calcination temperature increased to 750 degrees C and 850 degrees C, the fiber represented a necklace-like structure with grain boundaries arranged by grain to grain unit cell clusters.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO₃) Nanofibers via the Electrospinning Method

Nawanil¹,

Muanghua²,

Niemcharoen³

et al. 2013

j nanosci nanotechnol

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“…The dried paste is the gelling content of BSH. Gelling contents were calculated using the following equation [26]:…”

Section: Gelationmentioning

confidence: 99%

“…However, less swelling of BSH containing tablet formulations was observed as compared to BSH powder which is mainly due to the compression of BSH into tablet form. During compression process, the particles of BSH are closely and tightly packed which created hindrance in penetration of swelling media [26]. Photographs of the aerial and axial view of tablet during swelling are shown in Figure 4(b).…”

Section: Swelling Study Of Tabletsmentioning

confidence: 99%

Polysaccharide-Based Superporous, Superabsorbent, and Stimuli Responsive Hydrogel from Sweet Basil: A Novel Material for Sustained Drug Release

Lodhi

Hussain

Sher

et al. 2019

Advances in Polymer Technology

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This study is carried out on polysaccharide-based hydrogel extracted from the seeds of Ocimum basilicum L. for its evaluation as a superabsorbent and stimuli responsive biomaterial for sustained release drug delivery system. O. basilicum (Syn: Basil) seed hydrogel (BSH) expressed high swelling capacity at pH 6.8 and 7.4 and deionized water. Highly reversible on-off switching (swellingdeswelling) behavior of BSH was ascertained in deionized water and ethanol, pH 7.4 and 1.2, and deionized water and normal saline. Scanning electron microscopy (SEM) of BSH has revealed macroporous structure of BSH having average pore size of 1.92 ± 3.83 m noted after swelling and lyophilization. BSH containing tablet formulations showed a sustained release pattern of diclofenac sodium (DS) which is dependent on the concentration of BSH. When comparing with commercially available formulation of DS, even better sustained release behavior of DS was observed in BSH-based formulation. Super case-II transport mechanism is followed by the DS release from BSH matrix tablet. Haemocompatibility studies of BSH were also performed and found it nonhaemolytic and nonthrombogenic. Recently, polysaccharide-based hydrogels have gained a lot of interest in drug delivery system due to their extraordinary swelling indices, stimuli responsive properties, biodegradability, biocompatibility, and nontoxicity [9][10][11][12][13].Ocimum basilicum L., (Syn: sweet basil in English, Babui tulsi in Hindi and Marathi, Rihan in Arabic, Niasabo in Gujrati, Jangli tulsi in Urdu, Tohrakhurasani in Persian, and Okimon in Unani) is a popular culinary and ornamental herb

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“…This is mainly done by measuring the hardness of the cooked rice using a texture analyser (Bello et al 2006). Similarly, although the information about glutinous rice hydration and cooking are very limited, its soaking and softening properties are characterised by some researchers (Singh et al 2000;Ahromrit et al 2006;Peerapattana et al 2010). Moreover, considerable research has been conducted to find out the mechanism of water movement and final cooking qualities of cereal grains to develop kinetics model (Bello et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Processing and quality of glutinous rice

Nawaz¹

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The loss of stickiness of aged glutinous rice is one of the quality issues. This thesis examined the various factors that could affect the loss of stickiness of glutinous rice and potential pre-treatments and storage conditions that could be helpful to maintain the stickiness during storage. In this work, the effect of modified atmospheric packaging and various pre-processing treatments such as alkali washing, starch modification, and parboiling were assessed.Initially, the effect of different rehydration temperatures (30 to 50ºC) and cooking times (2.7 to10.7 min) at 95ºC on the pasting properties of flour of three glutinous varieties (TDK11, TDK8, and Hom Mali Niaw) was investigated using the RVA. Increased soaking temperature and time resulted in reduced pasting temperature for all varieties. Extended holding at a cooking temperature (95ºC) had a more significant (P<0.05) effect on final gel viscosity.Rice is usually consumed in the form of whole grains. Therefore, it is important to study the cooking kinetics of whole rice grain. To study the water uptake rate and cooking kinetics of TDK8 (fresh and aged) and TDK11, a novel in situ method using Thermal Mechanical Compression Test (TMCT) attached to a texture analyzer was developed. The TMCT cooking method was found valid for in situ analysis of rice cooking by using sample sizes as small as 0.50 g.A new method (X-ray photoelectron spectroscopy) employed to quantify the surface composition of raw and cooked rice grains showed that the surface of uncooked grains of glutinous (TDK11) rice had a higher content of protein and lipids (49.7 and 36.2 %, respectively) to starch (13.4 %) compared the bulk composition (protein ~ 6.6 %, lipids ~ 0.8 %, and starch ~ 92.6 %). Protein was hypothesized to contribute to the loss of stickiness. An alkali washing with different concentrations of NaOH (0 to 0.2 %) of milled grains of TDK8 and Doongara resulted in a significant (P<0.05) increase in the stickiness and hardness of cooked rice grains, and final viscosity of rice flour, and a decrease in the amount of retrograded starch. In another study, the acetylation of starch in the whole grain of TDK8 and Doongara was achieved using various acetic anhydride concentrations (1-7 g per 100 g of milled grains in 225 mL of water). Results showed that acetylation reduced the crystallinity of starch with a significant (P<0.05) reduction in peak and final viscosities, and reduced thermal transition temperatures and enthalpy. Furthermore, the texture of cooked grains was softer and more adhesive. A significant reduction in the glycemic index (GI) of acetylated samples was also observed using the in vitro digestion method.iii Parboiling of TDK8 and TDK11 was undertaken using various soaking mediums water (control), 3 % NaCl solution and 0.2 % acetic acid solution. These saline and acetic acid soakings improved the milling efficiency (39 to 41 % HRY for TDK8 and 48 to 53 % HRY for TDK11) when compared to the control (26 % HRY for TDK8 and 29 % HRY TDK11). Saline and acetic acid soaking re...

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Pregelatinized glutinous rice starch as a sustained release agent for tablet preparations

Cited by 39 publications

References 20 publications

The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO₃) Nanofibers via the Electrospinning Method

The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO₃) Nanofibers via the Electrospinning Method

Polysaccharide-Based Superporous, Superabsorbent, and Stimuli Responsive Hydrogel from Sweet Basil: A Novel Material for Sustained Drug Release

Processing and quality of glutinous rice

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Pregelatinized glutinous rice starch as a sustained release agent for tablet preparations

Cited by 39 publications

References 20 publications

The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO3) Nanofibers via the Electrospinning Method

The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO3) Nanofibers via the Electrospinning Method

Polysaccharide-Based Superporous, Superabsorbent, and Stimuli Responsive Hydrogel from Sweet Basil: A Novel Material for Sustained Drug Release

Processing and quality of glutinous rice

Contact Info

Product

Resources

About

The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO₃) Nanofibers via the Electrospinning Method

The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO₃) Nanofibers via the Electrospinning Method