Comparative analysis of co-processed starches prepared by three different methods

Abstract

Co-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed excipients consisting of maize starch (90%), acacia gum (7.5%) and colloidal silicon dioxide (2.5%) were prepared by co-dispersion (SAS-CD), co-fusion (SAS-CF) and co-granulation (SAS-CG). Powder properties of each co-processed excipient were characterized by measuring particle size, flow indices, particle density, dilution potential and lubricant sensitivity ratio. Heckel and Walker models were used to evaluate the compaction behaviour of the three co-processed starches. Tablets were produced with paracetamol as the model drug by direct compression on an eccentric Tablet Press fitted with 12 mm flat-faced punches and compressed at 216 MPa. The tablets were stored at room temperature for 24 h prior to evaluation. The results revealed that co-granulated co-processed excipient (SAS-CG) gave relatively better properties in terms of flow, compressibility, dilution potential, deformation, disintegration, crushing strength and friability. This study has shown that the method of co-processing influences the powder and tableting properties of the co-processed excipient.

Keywords

Direct compression, Co-processing, pharmacy, excipient, tablet

How to Cite

Apeji Y. , Aluga D. , Olayemi O. , Oparaeche C. , Anyebe S. , Gamlen M. & Oyi A. (2017) “Comparative analysis of co-processed starches prepared by three different methods”, British Journal of Pharmacy. 2(1). doi: https://doi.org/10.5920/bjpharm.2017.08

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Authors

Yonni Apeji
David Aluga

Olubunmi Olayemi

Chinyere Oparaeche

Sophie Anyebe

Michael Gamlen

Avosuahi Oyi

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Creative Commons Attribution 4.0

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This article has been peer reviewed.

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