Dextrinized Maize Starch-Maize Starch Combination as Exclusive Fillers in Tablet Manufacture

Abstract

Sabalingam et al.: Dextrinized Starch-starch as Exclusive Tablet Fillers Traditional tablet filler combinations, lactose-maize starch were replaced with a new dextrinized maize starch-maize starch filler combination. Dextrinization process under controlled conditions was targeted for this purpose and specifications were determined for the dextrinized product. Granules were prepared by wet granulation method using the new filler combination. Placebo tablets T1 were first prepared with lactose-maize starch filler combination as a model. Based on the properties of resulting tablets, lactose was replaced with dextrinized maize starch, introduced a different binder and the active ingredient furosemide anticipating a tablet of acceptable quality. The flow properties of dextrinized maize starch had improved over maize starch with an angle of repose of 40°. Hausner ratio and Carr's index of dextrinized maize starch and lactose were found to be 1.34, 1.54, and 25.45, 35.24 %, respectively favourable to the former. The placebo tablets (T2) prepared with the new filler combination using 12.0 % w/w maize starch binder resulted in unacceptable hardness and friability. However, furosemide tablets (T3) prepared with the new filler combination and the binder solution of low substituted hydroxypropyl cellulose 3.2 % w/w showed excellent physical properties. The study shows that dextrinized maize starch and maize starch filler combination without lactose could be employed successfully in tablet manufacture.

El maíz y la nixtamalización: modificación de sus componentes, técnicas de proceso y enriquecimiento de tortilla.

“…37 Otro de los subproductos, es el almidón, el cual es empleado como relleno de comprimidos para sustituir el uso de lactosa, con la finalidad de evitar las molestias por la intolerancia que esta causa. 38 El almidón de maíz como nanoencapsulante de antocianinas, mediante esterificación, se considera una opción excelente debido a su biodisponibilidad, bajo costo, liberación controlada de moléculas bioactivas, ya que existe interacción nanopartícula-antocianina, aumentando algunas características como la cristalinidad y tamaño hidrodinámico. 39 A su vez, el almidón se emplea para la fabricación de Ogi (alimento en forma de papilla hecha a partir de cereales fermentados), dando lugar a un producto con un costo menor, contenido de carbohidratos mayor, y mejoramiento en los parámetros de sabor y aroma, no obstante, presenta una disminución de proteínas y grasas en comparación con la muestra elaborada a partir de grano de maíz.…”

Purified Cashew Gum as an Effective Natural Tablet Binding Agent

“…This experiment was carried out as an extension of the previous study, on lactose free all starches filler tablet project. (19) It is interesting to note that DMS, maize starch and PCG chemically belong respectively to oligosaccharide, polysaccharide and to complex branched hetero-polysaccharide categories of starch. This all starches formulation is a new dimension in the application of starches in tablet manufacture.…”