Physicochemical and Functional Properties of Modified KJ CMU-107 Rice Starches as Pharmaceutical Excipients

Abstract

Starch extracted from KJ CMU-107 rice, with amylose content of 13.4%, was modified to yield pre-gelatinized starch (PGS), carboxymethyl starch (CMS), crosslinked carboxymethyl starch (CLCMS), crosslinked starch (CLS), and hydroxypropyl starch (HPS). Their physicochemical properties were assessed in comparison with the native starch (NS), and their functional properties were then evaluated for potential use as pharmaceutical excipients. Scanning electron microscopic (SEM) images and X-ray diffraction (XRD) patterns showed that granules of all but one of the modified starches retained the native character and crystalline arrangement. The exception, PGS, exhibited extensive granular rupture, which correlated with the loss of crystallinity suggested by the amorphous halo in XRD. Energy-dispersive X-ray (EDX) data confirmed the modification by the presence of related elements. Carboxymethylation increased solubility in unheated water, while crosslinking improved swelling. All modified starches displayed improved oil absorption capacity by 17–64%, while CMS and CLCMS also exhibited significant moisture sorption at above 75% RH PGS and HPS exhibited lower gelatinization temperature (Tg) and enthalpic change (ΔH), while CLS showed higher Tg and ΔH. CMS, CLCMS, and CLS showed adequate powder flow and compactibility, qualifying as potential tablet excipients. The 5% w/v solutions of CMS, CLMS, and HPS also formed intact films with suitable tensile strength. Overall, modified starches derived from KJ CMU-107 could potentially be developed into new pharmaceutical excipients.

Characterization and Comparative Analysis of Starches from Seeds of Five Jackfruit Cultivars

“…Slightly higher values (0.54 g cm −3 ) were also reported by Kittipongpatana et al. [ 30 ] The BD depends on the granule size of starch; the largest granules have the lowest BD compared to the smallest granules. As given in Table 1, for true density (1.44–1.56 g mL −1 ), and porosity (52.55%–56.47%), no significant effects of cultivars were observed.…”

Controlling the Properties of Starch from Rice Brokens by Crosslinking with Citric Acid and Sodium Trimetaphosphate

“…However, at lower concentration modified starch showed either comparable or better OAC, probably due to increase in the absorption surface area. [ 55 ] Hence, starch crosslinked at lower concentration could be used for flavor entrapment and shelf‐life extension of processed food. [ 56 ] On the other hand, starch crosslinked at higher concentration can be preferred in non‐food application such as paper coating.…”

Fabrication and Characterization of Orodispersible Composite Film from Hydroxypropylmethyl Cellulose-Crosslinked Carboxymethyl Rice Starch

“…The magnification was set at 2000× for modified starch granules and 250× for films. The analysis of the chemical composition of the modified starch was performed by using an energy-dispersive X-ray (EDX) spectrometer (ISIS 300, Oxford Instrument, High Wycombe, UK) [17].…”

“…The energy-dispersive X-ray (EDX) spectra of NRS and CLCMRS showed the presence of carbon (C) and oxygen (O) as main elemental compositions at the weight ratio of 1.2 to 1 and 1.1 to 1, respectively. In CLCMRS, the increase in the P peak intensity indicated the presence of crosslinked phosphodiester bonds, whereas the increase in Na peak intensity corresponded to the salt formation at the negatively charged oxygen atoms of both the carboxymethyl (-CH2C(=O)O) and the phosphodiester (-O-P(=O)(OH)Ogroups on the starch chains [17]. Native rice starch, when made fully gelatinized in hot water at 3%w/v, can be used to cast a film but the obtained non-plasticized film appeared rigid and brittle (Figure 2A).…”

“…Cross-linked carboxymethyl rice starch (CLCMRS), prepared via the dual reactions of carboxymethylation and crosslinking of native rice starch with sodium trimetaphosphate, exhibited potential as a superdisintegrant for tablet formulation [16]. CLCMRS was also reported to possess good film-forming ability due to the substitution of hydroxyl groups with the larger carboxymethyl moieties capable of reducing the molecular hydrogen bonds along the starch chains [17]. Such substitution increased the flexibility of the network and promoted the formation of film similar to the effect of a plasticizer [18].…”