Studies on effect of co-processing on palmyrah and maize starch mixtures using DOE approach

Abstract

Starch mixture is an important approach in designing drug delivery system with modulated properties. The aim of the present work is to study the effect of pregelatinization on starch mixture by varying the concentration of palmyrah and maize starch. All the starch mixtures were statistically designed using 3² full factorial design. Further, the mixtures were characterized for physicochemical and drug release properties. The amylose content, water holding capacity (WHC), swelling and solubility power tend to increase with increase in pregelatinization time. The X-ray diffractogram (XRD) confirmed the reduction in crystallinity of starch mixture with increase in pregelatinization time. The FT-IR study confirmed the gelatinization characteristics of the mixture. All the pregelatinized starch mixture exhibited shear-thinning behavior. Micromeritic property of various starch mixture showed the good flow properties. Formulation with this novel excipient system, using paracetamol as model drug indicated its utility for immediate release dosage form.

Keywords: Co-processing; Mixture; Palmyrah starch.