Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design
AbstractControlled release floating metformin hydrochloride microbeads have been prepared and optimized using a blend of varying concentrations of freeze-dried pregelatinized Chinese yam (Dioscorea oppositifolia) starch and sodium alginate. Floating microbeads were prepared by the ionotropic gelation method using 10% w/v calcium chloride as the cross-linking agent and sodium bicarbonate as the gas releasing agent. A full 32 factorial design was used to investigate the influence of two variables: concentrations of starch (X1) and sodium bicarbonate (X2) on the swelling, floating lag time and amount of drug released after 1 hour (Q1) and 10 hours (Q10). Potential variables such as the concentrations of drug and total polymer were kept constant. The results showed that the properties of the floating microbeads were significantly (p<0.01) affected by the concentration of the modified Chinese yam starch in the formulation. Buoyancy and drug release appeared to be facilitated by increase in the concentrations of both starch and sodium bicarbonate in the formulation. The results show that an optimized formulation of metformin hydrochloride could be obtained for gastroretentive controlled drug delivery using a blend of modified Chinese yam starch and sodium alginate.
How to Cite
OKUNLOLA, Adenike; ODEKU, Oluwatoyin A; PATEL, Rakesh P.. Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design. Journal of Excipients and Food Chemicals, [S.l.], v. 3, n. 1, p. 17-25, mar. 2012. ISSN 21502668. Available at: <https://ojs.abo.fi/ojs/index.php/jefc/article/view/143>. Date accessed: 03 oct. 2022.
Original Research Articles
Floating Microbeads, Chinese yam starch, Metformin hydrochloride, Excipient
Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).