Study on Tablet Binding and Disintegrating Properties of Alternative Starches Prepared from Taro and Sweet Potato Tubers

Abstract

To demonstrate the potential alternative sources of starch used in tablet formulations, starches from taro (TS) and sweet potato (SPS) tubers were prepared with obtained yields of 11.0 and 9.6%, respectively. Both TS and SPS met USP22-NF17 identification and specifications. Their equilibrium moisture contents and gelatinization temperatures were comparable with those of commercial starch, whereas amylose contents of TS and SPS were 21.38% w/w and 41.76% w/w, respectively. Both were found to possess similar flow characteristics. To evaluate TS and SPS as granulating agents and disintegrants, tablets with controlled compression loads were prepared by incorporating a starch candidate with dibasic calcium phosphate in paste and powders forms, respectively. Tablets were then evaluated based on compressibility, friability, and disintegration. It was found that the binding and disintegrating performance of both TS and SPS was similar to that of commercial cornstarch.

Starch gelatinization using sodium silicate: FTIR, DSC, XRPD, and NMR studies

“…Small fragments of the residual granule structure are left behind in the dispersed structure matrix; these are largely composed of amylopectin and can act as structured filler particles. The amylose and amylopectin released from the granules then form a continuous gel matrix surrounding the remnants of the ruptured granules 5–7. On this basis, below a water/Na silicate ratio of 60 mL/g, complete dissolution of amylose and amylopectin takes place resulting in a continuous gel phase (Fig.…”

“…The gelatinization of starch as a multifunctional pharmaceutical excipient is most commonly achieved by heating native starch 7. It is well understood that heating causes the starch granules to swell irreversibly, leading concurrently to expansion of the amorphous regions and disruption of the crystalline regions in the granules.…”

Cocoyam (corms and cormels)—An underexploited food and feed resource

“…It is also used in soup thickeners and baking flours, in beverages, as porridge and in producing foods for people with gastrointestinal disorders [44,[68][69][70]. Subhadhirasakul et al (2001) [71] reported that taro starch can effectively replace maize as a binding agent in tablet manufacture. Lawal (2004) [17] has suggested cocoyam starches could be modified as for other industrial starches.…”

A novel multifunctional pharmaceutical excipient: Modification of the permeability of starch by processing with magnesium silicate

“…The concentration of starch used is crucial; if it is below the optimum concentration then there are insufficient channels for capillary action and if it is above the optimum concentration then it is difficult to compress the compacts (Kuttke and Rudnic, 2002). As a binding agent in tablet formulations, starch is heated in solution enhancing its conversion into a paste before addition to the formula powder blend (Subhadhirasakul et al, 2001). This process is referred to as "starch pasting" or "gelatinization" whereby a substantial change in both the chemical and the physical nature of granular starch takes place.…”