Abstract
Theophylline tablets were prepared using waxy maize starch gels and the effect of retrogradation on the release of theophylline was investigated. Slurries of starch and theophylline were autoclaved in a polypropylene tablet mold and then stored at 4 °C or cycled at 4/30 °C for 8 days. By increasing the period of retrogradation at 4 °C the size of air cells in freeze-dried gels was decreased and the cell walls became thinner. Retrogradation reduced the pore size of the gels and hindered gel swelling in an amylase-containing dissolution medium. These effects became more significant with temperature cycles. The resistance to enzymatic erosion and decreased swelling by the retrogradation under 4/30 °C cycles resulted in a retarded release of theophylline. Thus, temperature-cycled retrogradation of a waxy maize starch gel provided a compact matrix structure that effectively retarded the drug release.
Original language | English |
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Pages (from-to) | 449-453 |
Number of pages | 5 |
Journal | Carbohydrate Polymers |
Volume | 76 |
Issue number | 3 |
DOIs | |
Publication status | Published - 2009 Apr 9 |
Keywords
- Gel
- Release
- Retrogradation
- Starch
- Tablet
- Theophylline
ASJC Scopus subject areas
- Organic Chemistry
- Polymers and Plastics
- Materials Chemistry