Effect of Yogurt as a Deglutition Aid on the Disintegration and Dissolution of Oral Tablets

2021 ◽  
Author(s):  
Taisuke Matsuo ◽  
Yoshiyuki Tabata ◽  
Hina Sasaki ◽  
Yuki Yoshida ◽  
Yayoi Gotoh ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Gel Structure ◽  
Disintegration Time ◽  
Inappropriate Use ◽  
Rheological Measurements ◽  
Aging Society ◽  
Oral Medications ◽  
Tablet Disintegration ◽  
Food Thickener ◽  
Weak Gel

Abstract With an aging society, the number of people with dysphagia has increased. Patients with dysphagia not only find it difficult to eat and drink, but also to take oral medications. Swallowing aid foods, such as deglutition aid jellies and food thickeners are often used to help patients take oral medications. However, the inappropriate use of swallowing aids can decrease the pharmacological activity of the medications. Yogurt is nutritious and easy for patients with dysphagia to eat. Although yogurt is sometimes used to help take medications, its influence on them is poorly understood. In this study, we compared the physical properties and the effects of yogurt on disintegration and dissolution profiles of various oral tablets with those of deglutition aid jelly and xanthan gum-based food thickener. Yogurt and food thickener were found to extend the disintegration time of several tablets, but it remained within a few minutes. Although dissolution of magnesium oxide tablets decreased by 6%, 14%, and 25% after immersion in deglutition aid jelly, food thickener, and yogurt, respectively at 15 min, this decrease reduced with time. Rheological measurements showed that yogurt and food thickeners exhibited a weak gel structure and therefore had better fluidity than deglutition aid jelly. The viscosity and adhesiveness of yogurt were higher than those of food thickener, which delayed tablet disintegration and reduced the dissolution rate. However, these effects were not large. Yogurt may be a useful swallowing aid for patients with dysphagia taking oral medications.

scholarly journals Swallowing Gel for Patients with Dysphagia: A Novel Application of Chitosan

Gels ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 108
Author(s):  
Tanikan Sangnim ◽  
Pornsak Sriamornsak ◽  
Inderbir Singh ◽  
Kampanart Huanbutta
Keyword(s):  
Molecular Weight ◽  
Carboxymethyl Cellulose ◽  
Stress Condition ◽  
Reference Product ◽  
The Elderly ◽  
Oral Drug ◽  
Disintegration Time ◽  
Tablet Disintegration ◽  
Tablet Dosage ◽  
Chitosan Gel

Dysphagia refers to difficulty swallowing certain foods, liquids, or pills. It is common among the elderly with chronic diseases who need to take drugs for long periods. Therefore, dysphagia might reduce compliance with oral drug administration in the aging population. Many pharmaceutical companies search for new products to serve as swallowing aids. Existing products are expensive and do not suit all geriatric patients. Therefore, this study aimed to develop and investigate pill swallowing aid gels prepared from carboxymethyl cellulose and chitosan. We formulated gels by dissolving different concentrations of carboxymethyl cellulose and low or high molecular weight chitosan in solvents to find appropriate gel rheology properties. We then added several portions of glycerin as the glidant of the formulation. We found that the optimized gel formulation was 6.25% (w/w) chitosan with a molecular weight of 80–120 kDa dissolved in 1.2% acetic acid and 4% (w/w) glycerin. The developed pill swallowing gel’s rheology was pseudoplastic with a viscosity of 73.74 ± 3.20 Pa⸱s. The developed chitosan gel had enhanced flow ability; it allowed the pill to cross a 300 mm tube within 6 s, while the reference product took 3 s. Even though the reference product could carry the pill in the tube faster, the chitosan gel better covered the pill, making it more convenient to use. Finally, using a theophylline tablet as a model tablet dosage form, we assessed the gel’s effect on drug disintegration and dissolution. The chitosan gel delayed the tablet disintegration time by about 3–7 min and slightly affected the theophylline dissolution rate. Lastly, all gels were physically stable after a month of storage in the stress condition. These results show the feasibility of manufacturing a chitosan gel usable as a pill swallowing gel for patients with dysphagia.

scholarly journals Screening of mucoadhesive vaginal gel formulations

2014 ◽  
Vol 50 (4) ◽  
pp. 931-941 ◽  
Author(s):  
Ana Ochoa Andrade ◽  
María Emma Parente ◽  
Gastón Ares
Keyword(s):  
Xanthan Gum ◽  
Rational Design ◽  
Point Of View ◽  
Vaginal Fluid ◽  
Multiple Factor Analysis ◽  
Vaginal Drug Delivery ◽  
Rheological Measurements ◽  
Gel Formulations ◽  
Positive Results

Rational design of vaginal drug delivery formulations requires special attention to vehicle properties that optimize vaginal coating and retention. The aim of the present work was to perform a screening of mucoadhesive vaginal gels formulated with carbomer or carrageenan in binary combination with a second polymer (carbomer, guar or xanthan gum). The gels were characterised using in vitroadhesion, spreadability and leakage potential studies, as well as rheological measurements (stress and frequency sweep tests) and the effect of dilution with simulated vaginal fluid (SVF) on spreadability. Results were analysed using analysis of variance and multiple factor analysis. The combination of polymers enhanced adhesion of both primary gelling agents, carbomer and carrageenan. From the rheological point of view all formulations presented a similar behaviour, prevalently elastic and characterised by loss tangent values well below 1. No correlation between rheological and adhesion behaviour was found. Carbomer and carrageenan gels containing the highest percentage of xanthan gum displayed good in vitro mucoadhesion and spreadability, minimal leakage potential and high resistance to dilution. The positive results obtained with carrageenan-xanthan gum-based gels can encourage the use of natural biocompatible adjuvants in the composition of vaginal products, a formulation field that is currently under the synthetic domain.

scholarly journals FORMULATION AND EVALUATION OF FAST DISSOLVING FILMS OF ELETRIPTAN HYDROBROMIDE

2017 ◽  
Vol 9 (2) ◽  
pp. 59
Author(s):  
K. Pallavi ◽  
T. Pallavi
Keyword(s):  
Drug Release ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Methyl Cellulose ◽  
Synthetic Polymers ◽  
Locust Bean Gum ◽  
Solvent Casting ◽  
Casting Method ◽  
Disintegration Time ◽  
Locust Bean

Objective: The main aim of the present research was to develop an oral fast dissolving polymeric film (FDF) with good mechanical properties, faster disintegration and dissolution when placed on the tongue.Methods: Eletriptan hydrobromide is prescribed for the treatment of mild to a moderate migraine. The polymers selected for preparing films were Pullulan, Maltodextrin (MDX), Acacia, Sodium alginate (SA), Locust bean gum (LBG), Guar gum (GG), Xanthan gum (XG), Polyvinyl alcohol (PVA), Polyvinyl pyrrolidine (PVP), Hydroxyl propyl methyl cellulose (HPMC) E5, and HPMC E15. Twelve sets of films FN1–FN12 were prepared by solvent casting method with Pullulan and combination of Acacia, MDX, SA, LBG, GG, XG, PVA, PVP, HPMC E5 and HPMC E15. Five sets of films FS1–FS5 were prepared using synthetic polymers like PVA, PVP, HPMC E5 and HPMC E15.Results: From all the prepared polymer formulations, FN2, FN8, and FS3 were selected based on disintegration time, and drug release and amongst this three FN2 was optimised based on its disintegration time (D. T). The percent drug release of the optimised film was compared with the percent release of the pure drug.Conclusion: The optimised formulation had a D. T of 16 s and a percent drug release of 97.5% in 10 min in pH 6.8 phosphate buffer and 100.6% drug release in 10 min in 0.1N HCl.

scholarly journals Influence of the syringe model on the results of the International Dysphagia Diet Standardisation initiative flow test

Revista CEFAC ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 382-387 ◽  
Author(s):  
Roberto Oliveira Dantas ◽  
Luciana Oliveira
Keyword(s):  
United States ◽  
Potassium Chloride ◽  
Flow Rate ◽  
Barium Sulfate ◽  
Xanthan Gum ◽  
The United States ◽  
Flow Test ◽  
Food Thickener

ABSTRACT Objective: to investigate whether two different syringes yield different results in the International Dysphagia Diet Standardization Initiative (IDDSI) flow test to evaluate liquid consistency. Methods: two 10-mL syringes (Bencton and Dickinson, manufactured in the United States, and Saldanha Rodrigues, manufactured in Brazil) were compared. Flow rate of water added with food thickener (maltodextrin, xanthan gum and potassium chloride) at three concentrations, and of barium sulfate at three concentrations was measured immediately after preparation and at 8 hours and 24 hours thereafter. Results: flow rate of both water and barium sulfate was higher with the Bencton and Dickinson syringe, with discrepancies between the two syringes in the classification of fluid consistency according to the IDDI framework. Conclusion: in the evaluation of the consistency of liquids by the IDDSI flow test, a Bencton and Dickinson syringe should be used, following the recommendations of the IDDSI group.

scholarly journals Searching for Appropriate Storage Conditions for Short-Term Wet Preservation of Porphyridium purpureum

2020 ◽  
Vol 10 (23) ◽  
pp. 8315
Author(s):  
Joran Verspreet ◽  
Lise Soetemans ◽  
Leen Bastiaens
Keyword(s):  
Organic Matter ◽  
Storage Conditions ◽  
Threshold Values ◽  
Gel Structure ◽  
Short Term ◽  
Porphyridium Purpureum ◽  
First Case ◽  
Carbohydrate Degradation ◽  
Viscosity Increase ◽  
Weak Gel

It is often impossible in practice to process micro-algae immediately after their cultivation and harvest. This study, therefore, aimed to identify appropriate storage conditions for the wet preservation of Porphyridium purpureum. Algae were stored either as a concentrate or as a dilute culture at 4 °C, 8 °C, or 20 °C for 14 days and their quality was monitored. Concentrate storage tended to result in higher microbial numbers than dilute culture storage and clearly led to higher concentrations of malodorous organic acids. Butyric and isovaleric acid concentrations were about two orders of magnitude larger than their odor threshold values after 14 days of concentrate storage at 20 °C. Average B-phycoeryhrin (B-PE) levels were slightly higher after concentrate storage (2.5 ± 0.2 g B-PE/100 g organic matter) than after dilute culture storage (2.2 ± 0.5 g B-PE/100 g organic matter), probably due to respiration losses of other organic compounds in the first case. Significant amounts of organic matter got lost during concentrate storage (4–35%) as a result of carbohydrate degradation. The main restriction of concentrate storage was the rapid viscosity increase and formation of a weak gel structure complicating the later processing of the concentrates. These findings are highly relevant for P. purpureum cultivators and processors who have to store Porphyridium suspensions, even on a term of one day or less.

‘Weak gel’ properties of khan flour from Belschmiedia sp.—a traditional food thickener from tropical West Africa

1995 ◽  
Vol 9 (3) ◽  
pp. 165-172 ◽  
Author(s):  
R. Ndjouenkeu ◽  
J.O. Akingbala ◽  
R.K. Richardson ◽  
E.R. Morris
Keyword(s):  
West Africa ◽  
Traditional Food ◽  
Gel Properties ◽  
Food Thickener ◽  
Weak Gel

Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums

2016 ◽  
Vol 12 (4) ◽  
pp. 343-353 ◽  
Author(s):  
Merve T. Tunç ◽  
Talip Kahyaoglu
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Profile Analysis ◽  
Gluten Free ◽  
Dynamic Tests ◽  
Flow Curves ◽  
Rheological Measurements ◽  
Locust Bean ◽  
Hardness Values ◽  
Different Levels

Abstract Defatted hazelnut flour (DHF) in different levels (5 %, 10 % and 15 %) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties of bread. The rheological characteristics of dough samples were determined by steady flow curves and dynamic tests. The baking properties of breads were evaluated by specific volume, Textural Profile Analysis (TPA) parameters and color values. The rheological measurements showed that all gluten-free dough had pseudoplastic behavior. Specific volume values of breads ranged from 2.20 to 2.83 cm3/g. Gum addition enhanced the specific volume of gluten-free breads. Hardness values of gluten-free breads ranged from 1,069.80 to 3,135.88 g and DHF addition of gluten-free formulations caused significant decrease of the hardness values of breads (p < 0.05). DHF addition in gluten-free formulations made bread crumb darker than bread without DHF and gum. DHF addition also increased a and b values of gluten-free bread’s crumb.

scholarly journals Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5646
Author(s):  
Eliana Marcela Vélez-Erazo ◽  
Karina Bosqui ◽  
Renata S. Rabelo ◽  
Miriam Dupas Hubinger
Keyword(s):  
Electrostatic Interaction ◽  
Viscoelastic Properties ◽  
Xanthan Gum ◽  
Oil Content ◽  
Pea Protein ◽  
Internal Phase ◽  
Fat Substitutes ◽  
Oil In Water ◽  
Weak Gel ◽  
Different Characteristics

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60–43.96 µm and HIPEs: 8.74–20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G′ and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.

scholarly journals Characterization and evaluation of the performance of starch and cellulose as excipients for direct compression technique

2020 ◽  
Vol 19 (8) ◽  
pp. 1569-1576
Author(s):  
Hamad S. Alyami ◽  
Samer S. Abu-Alrub ◽  
Mater H. Mahnashi ◽  
Mohammad H. Alyami ◽  
Osaid T. Al Meanazel
Keyword(s):  
Mechanical Strength ◽  
Microcrystalline Cellulose ◽  
Angle Of Repose ◽  
Direct Compression ◽  
X Ray Diffraction ◽  
Compression Technique ◽  
Disintegration Time ◽  
Particle Size Analyzer ◽  
Tablet Disintegration ◽  
Good Flow

Purpose: To investigate the influence of two often-used excipients (starch and microcrystalline cellulose) on the physical properties of powder blends and tablets that contain mannitol as diluent.Methods: Powder and powder mixtures of three commonly used excipients (starch, mannitol and microcrystalline cellulose) were thoroughly examined using the angle of repose for flowability, particle size analyzer to determine the diameter of the particles, scanning electron microscopy (SEM) for morphological assessment, and x-ray diffraction to determine crystalline/amorphous characteristics. Tablets were prepared by direct compression technique and were evaluated for mechanical strength and disintegration behavior as part of quality control test.Results: The results showed that increase in MCC concentration of the mixture leads to significantly enhanced flowability (p < 0.05) when compared to starch. The angle of repose for mannitol/MCC powder mixture with 70 % w/w MCC was approximately 29°, indicating good flow properties of thepowder mix. Moreover, starch tablets containing MCC exhibited better mechanical strength and longer disintegration time, while, at 1:1 ratio of MCC and mannitol, tablet disintegration was faster (33.0 ± 5.2s)Conclusion: MCC (at 30 %w/w in the blend) produces optimal flow of the powder blend and superior mechanical strength, Keywords: Tablet disintegration, Flowability, Starch, Hardness, Mechanical strength

scholarly journals Compaction behaviour of mannitol-cocoa powder mixtures and their resulting tablet strength and disintegration characteristics

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 182-187
Author(s):  
A.K. Mukri ◽  
J.H. Tan ◽  
S.M. Tahir ◽  
M.S. Anuar ◽  
S.M. Yusoff
Keyword(s):  
Tensile Strength ◽  
Plastic Work ◽  
Compaction Process ◽  
Disintegration Time ◽  
Cocoa Powder ◽  
Tablet Strength ◽  
Tablet Disintegration ◽  
Die Compaction ◽  
Ejection Pressure ◽  
Compaction Behaviour

Cocoa powder is an important ingredient in the confectionery industry and, mannitol is an alternative sugar alcohol. In this work, mannitol powder was mixed with cocoa powder and compacted into tablet form via the uniaxial die compaction process. The frictional, compaction, tablet mechanical and disintegration properties were studied due to their importance in characterizing the behaviour of the tablets during processing and its final product characteristics at varying mannitol contents. The composition of mannitol in the mannitol-cocoa tablet varied at 95% w/w, 50% w/w and 5% w/w, while pure 100% w/w mannitol and cocoa tablets were set as controls. The compaction pressures used in making the tablets varied at 37.67 MPa, 75.34 MPa, 113.01 MPa, 150.68 MPa and 188.35 MPa. The compaction behaviour of the powder during the compaction process was evaluated using the plastic work and the maximum ejection stress values. The tablet strength was determined using the tensile strength method and tablet disintegration study was also conducted. The results showed that the increase in the compaction pressures increased the plastic work, maximum ejection pressure, tablet strength and also its disintegration time. The tablet formed having 95% w/w mannitol composition exhibited the highest plastic work value of 10.32±0.01 J, highest maximum ejection pressure value of 4.4±0.06 MPa, highest tensile strength value of 1.06±0.04 MPa and shortest disintegration time of 171±51 s amongst the three different mannitol compositions studied. Meanwhile, the effects of mannitol composition in the tablet on these observed responses were also dependent upon the compaction pressures used during tablet formation. In conclusion, the addition of mannitol improved the tablet strength and shorten the disintegration time in the experimental range employed in this study.

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