Department of Pharmaceutics and Biopharmaceutics, Institute of Pharmacy, Martin-Luther-University Halle-Wittenberg, HalleSaale, Germany; Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria
Odeku, O.A., Department of Pharmaceutics and Biopharmaceutics, Institute of Pharmacy, Martin-Luther-University Halle-Wittenberg, HalleSaale, Germany, Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria; Picker-Freyer, K.M., Department of Pharmaceutics and Biopharmaceutics, Institute of Pharmacy, Martin-Luther-University Halle-Wittenberg, HalleSaale, Germany
Starches obtained from four different Dioscorea speciesnamely, White yam (Dioscorea rotundata), Bitter yam (Dioscorea dumetorum), Chinese yam (Dioscorea oppositifolia), and Water yam (Dioscorea alata)were modified by cross-linking, hydroxypropylation, and dual modificationcross-linking followed by hydroxypropylation. The physicochemical, material, and tablet properties of the modified starches were investigated with the aim of understanding their properties to determine their potential use for different applications. The tablet formation properties were assessed using 3D modeling, the Heckel equation, and force-displacement profiles. The analyzed tablet properties were elastic recovery, compactibility, and disintegration. The result indicates that the modifications generally increased the swelling power for all the starches in the rank order hydroxypropyl > hydroxypropylated cross-linked > cross-linked (CL) while the solubility did not show a clear-cut pattern. This indicates that hydroxypropylation generally showed the strongest effects on swelling. Furthermore, hydroxypropylation improved the hot water swelling of the CL starches. The modifications did not cause any detectable morphological change in the starch granules shape or size although slight rupture was observed in some granules. CL starch had the lowest water sorption capacity and hydroxypropylation increased the sorption capacity of the CL starches. The material property results indicate that hydroxypropylation and cross-linking did not significantly improve the flowability and compressibility but improved bonding, which resulted in an increased compaction and higher tablet crushing force even though they all disintegrated rapidly. Thus, the modified Dioscorea starches showed potentials for development as new excipients in solid dosage form design, and they could be useful as disintegrants or for Soft tableting. © Informa UK, Ltd.
starch; article; chemical modification; chemical reaction; cross linking; hydroxypropylation; physical chemistry; tablet compression; tablet disintegration; tablet formulation; tablet property; yam; Calorimetry, Differential Scanning; Cross-Linking Reagents; Dioscorea; Drug Compounding; Elasticity; Epoxy Compounds; Excipients; Materials Testing; Microscopy, Electron, Scanning; Models, Chemical; Particle Size; Powder Diffraction; Solubility; Spectrum Analysis, Raman; Starch; Surface Properties; Tablets; Water
