Search PubMed⌕ Search

PubMed · 9552467

Controlled-release tablet matrices from carrageenans: compression and dissolution studies.

Abstract

This study investigates the potential of two commercial carrageenans, Gelcarin GP-379 (iota-carrageenan) and Viscarin GP-209 (lambda-carrageenan) to be used for the preparation of controlled-release tablet matrices. Tablets were compressed on an instrumented Stokes single punch machine and compression characteristics of the carrageenans were analyzed. Heckel plots using out-of-die tablet densities were linear with calculated yield pressures of 81.3 MPa and 105.2 MPa for iota- and lambda-carrageenan, respectively. Drug release from tablet formulations that contained equal amounts of the two carrageenans had near zero-order release profiles. There was little or no effect of tablet compression pressure on the drug release profiles from 70 to 175 MPa. As drug loading was increased from 5 to 20%, the diffusional exponent decreased from 1.056 to 0.678. Thirty percent drug loading resulted in breakup of tablets during dissolution and departure from zero-order release. Multiple regression analysis was used to predict the time for 50% release as a function of the concentration of the two carrageenans and a third filler material, microcrystalline cellulose. Predicted values were in good agreement with observed values and R2 for the final cubic model was 0.9984.

Explore related subjects

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

M Hariharan, T A Wheatley, J C Price. 1997. Controlled-release tablet matrices from carrageenans: compression and dissolution studies.. https://doi.org/10.3109/10837459709022637

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

Associative and segregative phase separations of gelatin/kappa-carrageenan aqueous mixtures.

The effects of ionic strength, temperature, and pH on the phase separation behavior of type B pigskin gelatin/sodium-type kappa-carrageenan aqueous mixtures were investigated. Depending on the different combinations of temperature and sodium chloride (NaCl) concentration, the mixtures showed compatible, associative, and segregative phase separation behaviors. Additionally, a coexistence of associative and segregative (associative-co-segregative) phase separations was expected at low temperature and low NaCl concentration. These different phase separation events were observed using confocal scanning laser microscopy. Moreover, it was found that the segregative phase separation when alone is induced by the ordering of kappa-carrageenan chains, while that in the coexistence region is induced by the ordering of gelatin chains. pH had a significant effect on the associative phase separation, resulting in morphologies changing from compatible solution to liquid coacervate and further to solid precipitate with decreasing pH. These were attributed to the dramatic changes of the charge density of amphoteric gelatin during the pH decrease.

Carrageenan↗

Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus.

The potential use of the underexploited Portuguese seaweed Mastocarpus stellatus as a source of natural thickening and gelling agents for food applications has been investigated. The alkaline pretreatment duration and extraction parameters (pH, temperature, and extraction duration) of seaweeds have been systematically varied in order to produce kappa/iota-hybrid carrageenans exhibiting a wide range of chemical properties. The mechanical spectra and the setting and melting temperatures of gels obtained by cooling 1.5 wt % extracted biopolymers solutions in 0.05 mol/dm3 KCl were measured by means of small amplitude oscillatory shear experiments. Gels showing elastic storage moduli ranging from 250 to 2750 Pa with no water syneresis could be obtained, and the relationships between the thermal properties and elasticity of the gels were evidenced. Gels mechanical properties are shown to correlate well with polysaccharides chemical parameters such as the degree of sulfate groups, the molecular weight distribution, and the relative content in iota-carrageenan monomers as determined by FTIR spectroscopy.

Carrageenan↗

Coupling between polysaccharide gelation and micro-phase separation of globular protein clusters.

The effect of gelation of the polysaccharide phase on the phase separation was investigated for mixtures of anionic polysaccharide (kappa-carrageenan) and globular protein (beta-lactoglobulin) clusters at pH 7 well above the iso-electric point. Gelation of kappa-carrageenan was induced by cooling in the presence of KCl. In the liquid state the protein clusters phase-separate into relatively dense micro-domains. When the polysaccharide phase gelled during cooling, the turbidity of the systems decreased dramatically. Light scattering experiments showed that the density of the micro-domains decreased, while microscopy showed that the number and size was not strongly modified. It is concluded that smaller protein clusters leave the micro-domains when kappa-carrageenan gels. The effect could be reversed by reheating the samples and thus melting the gel and was observed for repeated heating and cooling cycles. The effect of gelation on phase separation decreases with increasing polysaccharide concentration and with ageing of the liquid mixture. The latter is caused by the formation of bonds between the protein clusters in the micro-domains that slowly reinforce with time.

Carrageenan↗