Fluid gels: A systematic review towards their application in pharmaceutical dosage forms and drug delivery systems

Shahrizan, Muhammad Syakir Mohd; Aziz, Zul Hadif Abd; Katas, Haliza

doi:10.1016/j.jddst.2021.102947

Cited by 9 publications

(5 citation statements)

References 70 publications

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“…The design of texture for jelly formulations is critical for patients with difficulty swallowing. 28) Texture profile analysis (TPA) can obtain several parameters, like hardness, adhesiveness, and cohesiveness, which can be used to compare the rheological properties and sensory attributes of foods and pharmaceuticals. 29) TPA curves were drawn by compressing the hydrogels twice at a constant speed, following a general method (Fig.…”

Section: Resultsmentioning

confidence: 99%

Development of Bitter-Taste Masked Instant Jelly Formulations of Diphenhydramine Hydrochloride with Easy-to-Consume Granules

Fukada,

Kadota,

Nogami

et al. 2023

CHEMICAL & PHARMACEUTICAL BULLETIN

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This study developed easy-to-consume bitter taste-masking granules for the preparation of instant jelly formulations. Composite granules containing diphenhydramine hydrochloride (DPH) and polymers were prepared via spray drying. The taste-masking effect on DPH was evaluated with acceptable linearity between DPH concentration and intensity of bitterness using an electronic tongue sensor. The results indicated that ι-carrageenan could provide the greatest suppression effect on the DPH bitterness among the polymers selected for preparing spray-dried particles (SDPs). The thixotropic index (TI) of ι-carrageenan was higher than that of the other polymers. In addition, two sulfate groups per two galactose molecules in one unit of ι-carrageenan improved interaction with DPH. Compared to κ-carrageenan, the electrostatic interaction with DPH may be stronger. Easy-to-consume SDPs with ι-carrageenan were used to prepare instant jelly formulations. The instant jelly formulation containing DPH with ι-carrageenan (3.0%) met the criteria for texture properties (hardness, adhesiveness, and cohesiveness) for patients with difficulty swallowing, as specified by the Consumer Affairs Agency. Furthermore, instant jelly enhanced the bitter taste suppression of DPH. Overall, using spray-dried granules with ι-carrageenan, this technique for preparing instant jelly formulations is simple and inhibits the bitter taste of drugs, contributing to the development of oral dosage forms suitable for patients of all ages.

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Section: Resultsmentioning

confidence: 99%

Development of Bitter-Taste Masked Instant Jelly Formulations of Diphenhydramine Hydrochloride with Easy-to-Consume Granules

Fukada,

Kadota,

Nogami

et al. 2023

CHEMICAL & PHARMACEUTICAL BULLETIN

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“…A fluid gel is defined as a suspension of gelled particles dispersed in a nongelled continuous medium as a result of applying shear to a biopolymer solution undergoing gelation. Fluid gel is completely different from the typical quiescent gel with paste-like or fluid properties (Figure ). The potential use of hydrocolloid fluid gels as the fat substitutes was shown before .…”

Section: Seaweed-based Agentsmentioning

confidence: 89%

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

Rezaee

Aïder

2022

ACS Food Sci. Technol.

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Because of the negative effects of animal fat on health, reducing fat content in foods has gained more attention in recent years. In this regard, gelling agents with specific structure−function relationships and properties showed high potential as animal fat replacements. This review highlights different types of nonanimal-based gelling agents from plants, bacteria, and seaweed, and the mechanism of their actions in the form of sol gel networks as stabilizers and emulsifiers to contribute to fat reduction in foods. They play their roles by increasing the viscosity and gel-like behavior, and by forming a stabilizing layer at the oil−water interface when used as an emulsion stabilizer. Moreover, some of the gelling agents have a synergistic gelation or stabilizing effect in combination with other compounds. Thus, as gelling agents show different properties under different conditions, choosing the type of gelling agents should be done according to many factors such as food processing parameters and product properties.

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“…To understand this result, it is necessary to remember that the pectin gel used as the structured phase of these emulgels was a sheared gel because its gelation process was interrupted by shear forces by dispersing CaCl 2 . As a consequence, nanogels and microgels were formed; hence, a sheared gel can be defined as a suspension of gelled particles [46]. This sheared gel is a heterogeneous structure derived from its granular nature at the particle level.…”

Section: Influence Of the Pectin/emulsion Mass Ratiomentioning

confidence: 99%

“…It is known that the formation of the gel network is not immediate, but requires time, which can vary from hours to days, until those interactions that give rise to the network stabilize. This process could occur within the particles of a sheared gel [46]. Gabriele et al (2009) [48] demonstrated that interactions between fluid gel particles not only take place during processing or immediate postprocessing but also that the maturation of the structure can involve a significant time once processing is completed.…”

Section: Influence Of the Pectin/emulsion Mass Ratiomentioning

confidence: 99%

Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties

Muñoz,

Alfaro-Rodríguez,

Prieto-Vargas

et al. 2023

Applied Sciences

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Nanoemulgels are novel formulations of great interest for their use as dual-release systems and as fat substitutes in foods. Lemon essential oil, with a large number of benefits due to its antimicrobial, antifungal, and medicinal properties, and low methoxyl pectin, a natural polysaccharide capable of gelling by adding divalent ions such as calcium, are very appropriate ingredients to produce nanoemulgels with potential applications in industries such as cosmetics, agrochemistry, pharmaceuticals, or food. In this work, lemon-essential-oil-in-water nanoemulgels containing low methoxyl pectin derived from citrus peels were prepared following a three-step process that involves the preparation of a nanoemulsion, a pectin gel, and the mixture of both. In the first stage, the stirring time and the rotational rate employed during the mixing step were assessed. Once the preparation protocol was established, the pectin gel/nanoemulsion mass ratio was investigated. Different techniques were combined to evaluate the influence of the processing and the composition variables on the particle size distribution, mean diameters, flow curves, and physical stability of different emulgels obtained. It was found that the processing variables studied, stirring time, and rotational rate, do not influence the mean particle size of the emulgel, with values matching those of the starting nanoemulsion. However, 3 min and 200 rpm were selected for exhibiting the lowest TSI values. Regarding the composition, a higher content of pectin gel caused a higher viscosity, and therefore a higher physical stability, with the 75P/25E emulgel being the most stable. Aggregation of gel particles, because the pectin gel was really a sheared gel, was the main responsible contributor to the results obtained. This work highlights the importance of the preparation and formulation variables to develop stable, innovative formulations based on nanoemulgels.

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Fluid gels: A systematic review towards their application in pharmaceutical dosage forms and drug delivery systems

Cited by 9 publications

References 70 publications

Development of Bitter-Taste Masked Instant Jelly Formulations of Diphenhydramine Hydrochloride with Easy-to-Consume Granules

Development of Bitter-Taste Masked Instant Jelly Formulations of Diphenhydramine Hydrochloride with Easy-to-Consume Granules

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties

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