Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design

  • Adenike Okunlola Department of Pharmaceutics and Industrial Pharmacy, University of Ibadan, Nigeria
  • Oluwatoyin A Odeku Department of Pharmaceutics and Industrial Pharmacy, University of Ibadan, Nigeria
  • Rakesh P. Patel 2S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Ganpat vidyanagar, Kherva, Mehsana-Gozaria Highway, PIN-390 001, Gujarat

Abstract

Controlled 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.

Author Biography

Oluwatoyin A Odeku, Department of Pharmaceutics and Industrial Pharmacy, University of Ibadan, Nigeria
Head, Department of Pharmaceutics and Industrial Phramacy
Published
2012-03-27
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: 27 oct. 2021.
Section
Original Research Articles

Keywords

Floating Microbeads, Chinese yam starch, Metformin hydrochloride, Excipient