Background: Disintegrants are essential in the formulation of solid dosage forms such as tablets because they aid in the release of the active drug for therapeutic action. Disintegrating agents such as starch are currently posing challenges such as tablet softening and slow disintegration. In the quest for alternatives that are cheaper, readily available and possessing same or better disintegrating property, Khaya senegalensis gum was considered. Currently, there is no available literature pertaining to its disintegrating property. Objective: To investigate the disintegrating properties of Khaya senegalensis gum using paracetamol tablets. Methods: K. senegalensis gum was obtained by making an incision on the stem bark of the mahogany tree. The dried purified K. senegalensis gum was employed in the formulation of granule I whiles Tragacanth gum was used in formulating granule II using the wet granulation technique. The flow properties of both granules were subsequently determined and compared. Paracetamol tablets were then produced with the formulated granules I and II. Friability, hardness, weight uniformity and disintegration testing were performed on the paracetamol tablets formulated with both granules. Results: The results showed granule I had a better flowability with angle of repose 31.63°C, Hausner’s ratio 1.24 and Carr’s index 19.57 as compared to granule II with angle of repose 34.72°C, Hausner’s ratio 1.31 and Carr’s index 23.84. The study also revealed, paracetamol tablets formulated with granule I (K. senegalensis gum) passed the hardness test (6.57 Kg.f), disintegration time (2.44 min), weight uniformity test (2.2% standard deviation) and friability test (0.69%). Paracetamol tablets formulated with granule II (Tragacanth gum) also passed the hardness test (8.20 Kg.f), disintegration time (7.69 min), weight uniformity test (1.6% standard deviation) and friability test (0.86%). Conclusion: Khaya senegalensis gum can therefore be explored as an alternative disintegrant in the formulation of paracetamol tablets for improved bioavailability.
This work was carried out in collaboration between all authors. Authors EA and NPA were involved in the study design, data collection, data analysis and the first draft of the manuscript. Authors DBK and MAT were involved in the study concept development, implementation and manuscript review. Authors FCMR and CL were involved in the study implementation, data interpretation and review of the manuscript draft. All authors read and approved the final manuscript.
Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from Khaya senegalensis (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl2) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl2. This study proves that Khaya senegalensis gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.
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