Multifunctional coprocessed excipients for improved tabletting performance

Saha, Sumit; Shahiwala, Aliasgar

doi:10.1517/17425240802708978

Cited by 110 publications

(68 citation statements)

References 35 publications

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“…Over the years, research in the area of excipient development has focussed on the coprocessing of existing excipients to generate a novel excipient with improved functionality. Co-processing of excipients is a particle engineering process that involves the combination of two or more excipients at sub-particle level designed to physically modify their properties in a manner that cannot be achieved through simple physical mixing (Nachaegari and Bansal 2004;Saha and Shahiwala 2009). The outcome of this intervention has led to the development of a single-bodied composite excipient with improved functionalities like compressibility, flowability, dilution potential etc.…”

Section: Research Articlementioning

confidence: 99%

Comparative analysis of co-processed starches prepared by three different methods

Apeji¹,

Aluga²,

Olayemi³

et al. 2017

British Journal of Pharmacy

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Co-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed excipients consisting of maize starch (90%), acacia gum (7.5%) and colloidal silicon dioxide (2.5%) were prepared by co-dispersion (SAS-CD), co-fusion (SAS-CF) and co-granulation (SAS-CG). Powder properties of each co-processed excipient were characterized by measuring particle size, flow indices, particle density, dilution potential and lubricant sensitivity ratio. Heckel and Walker models were used to evaluate the compaction behaviour of the three co-processed starches. Tablets were produced with paracetamol as the model drug by direct compression on an eccentric Tablet Press fitted with 12 mm flat-faced punches and compressed at 216 MPa. The tablets were stored at room temperature for 24 h prior to evaluation. The results revealed that cogranulated co-processed excipient (SAS-CG) gave relatively better properties in terms of flow, compressibility, dilution potential, deformation, disintegration, crushing strength and friability. This study has shown that the method of coprocessing influences the powder and tableting properties of the co-processed excipient.

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Section: Research Articlementioning

confidence: 99%

Comparative analysis of co-processed starches prepared by three different methods

Apeji¹,

Aluga²,

Olayemi³

et al. 2017

British Journal of Pharmacy

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“…Such cellulose-derived polymer as HPMC (Hydroxypropyl Methylcellulose) is a plastic material excipient used to improve particle shape by joining or binding to other particles. Furthermore, a previous study revealed that HPMC as a binder polymer in the making of co-processed excipient for lactose granule demonstrated better flowability than other binders [6][7][8]. …”

Section: Introductionmentioning

confidence: 99%

Physical modification and characterization of starch using pregelatinization and co-process of various tubers from Yogyakarta as an excipient

Awaluddin¹,

Prasetya²,

Nugraha³

et al. 2017

AIP Conference Proceedings

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“…Co-processed excipients are prepared by incorporating one excipient into the particle structure of another excipient using processes such as co-drying. The co-processed multi-componentbased excipients are introduced to achieve better characteristics and tabletting properties than a single substance or the physical mixtures [1][2][3][4][5] .…”

Section: Introductionmentioning

confidence: 99%

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2015

IJPSR

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Pharmaceutical excipients when co-processed have improved flow and disintegrant properties in tablet formulations. However, physical mixtures of excipients show limited functions, poor flow properties, and poor functional properties so they cannot be used directly in tablet formulations. Majority of solid dosage forms contain multiple excipients, which provides a wide window of opportunities by combining existing excipients to achieve the desired set of performance characteristics. Over the years, the development of single-bodied excipient combinations at a sub-particle level, called co-processed excipients which deals with particle engineering, has gained huge importance. Co-processing involves interaction of two or more excipients at the sub-particle level aimed at providing a synergy of functionality improvements, as well as masking the undesirable properties of the individual excipients. Preparation of co-processed excipients involves incorporation of one excipient into the particle structure of another, using Co-Drying and Melt granulation technology. Co-processing is primarily aimed at addressing the issues of flow ability, compressibility and disintegration potential. Co-processing of excipients is multifaceted with the characteristic properties like Absence of chemical change, Improved Flow Properties, Improved Compressibility, Better dilution potential, reduced lubricant sensitivity and multiple advantages like reducing inventory burden, reduced product cost etc.

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Multifunctional coprocessed excipients for improved tabletting performance

Cited by 110 publications

References 35 publications

Comparative analysis of co-processed starches prepared by three different methods

Comparative analysis of co-processed starches prepared by three different methods

Physical modification and characterization of starch using pregelatinization and co-process of various tubers from Yogyakarta as an excipient

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