مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

167
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

103
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

Development of Theophylline Microbeads Using Pregelatinized Breadfruit Starch (Artocarpus altilis) as a Novel Co-polymer for Controlled Release

Pages

  93-101

Abstract

 Purpose: The aim of this study was to prepare formulations of Theophylline Microbeads using Pregelatinized breadfruit starch (Artocarpus altilis, family Moraceae) in combination with Sodium alginate and Chitosan at various polymer: drug ratios. Microbead formulations for controlled delivery of Theophylline would be better alternatives to conventional dosage forms for optimized drug therapy. Methods: The native and pregelatinized starches were characterized for morphology (scanning electron microscope), crystallinity (Fourier transform intra-red spectroscopy, FTIR and X-ray diffractometer, XRD), thermal flow (differential scanning colorimeter), density and flow properties. Theophylline Microbeads were prepared by ionic gelation and characterized using size, swelling index, entrapment efficiency and time required for 15% and 50% drug release (t15 and t50 respectively). Results: FTIR and XRD spectra revealed the orderly arrangement of granules of the semi-crystalline breadfruit starch was disrupted on gelatinization. The viscosity and flow of pregelatinized starch were enhanced. Theophylline Microbeads were near spherical in shape with size range 1. 09 ± 0. 672 to 1. 58 ± 0. 54 mm. FTIR and XRD spectra confirmed there was no drug-polymer interaction. Microsphere size, swelling increased while entrapment and dissolution time (t50) reduced with polymer: drug ratio. The entrapment efficiency ranged from 30. 99 ± 1. 32 to 78. 50 ± 2. 37%. Optimized formulation, starch: alginate ratio 3: 1 at polymer: drug ratio of 2: 1, gave a prolonged dissolution time (t50 = 8. 40 ± 1. 20 h). Conclusion: Breadfruit starch was suitable as a copolymer for the controlled delivery of Theophylline in Microbeads which could serve as a substitute to synthetic polymers in drug delivery.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    Okunlola, Adenike, & Adewusi, Shukuralilahi Abidemi. (2019). Development of Theophylline Microbeads Using Pregelatinized Breadfruit Starch (Artocarpus altilis) as a Novel Co-polymer for Controlled Release. ADVANCED PHARMACEUTICAL BULLETIN, 9(1), 93-101. SID. https://sid.ir/paper/745909/en

    Vancouver: Copy

    Okunlola Adenike, Adewusi Shukuralilahi Abidemi. Development of Theophylline Microbeads Using Pregelatinized Breadfruit Starch (Artocarpus altilis) as a Novel Co-polymer for Controlled Release. ADVANCED PHARMACEUTICAL BULLETIN[Internet]. 2019;9(1):93-101. Available from: https://sid.ir/paper/745909/en

    IEEE: Copy

    Adenike Okunlola, and Shukuralilahi Abidemi Adewusi, “Development of Theophylline Microbeads Using Pregelatinized Breadfruit Starch (Artocarpus altilis) as a Novel Co-polymer for Controlled Release,” ADVANCED PHARMACEUTICAL BULLETIN, vol. 9, no. 1, pp. 93–101, 2019, [Online]. Available: https://sid.ir/paper/745909/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button