Factorial design approach to fabricate and optimize floating tablets based on combination of natural polymer and rice bran wax

Background The aim of the present research work was to fabricate a novel gastroretentive drug delivery system in the form of tablets using a combination of natural polymer and rice bran wax with an intention to control drug delivery and to enhance the gastric residence time of the model drug Famotidine in the gastrointestinal tract. Results The results of the preliminary trial batches prepared by using the hot melt granulation technique resulting in six different formulations showed good physicochemical characteristics and tablets conformed to the Pharmacopoeial specifications. Gastroretentive tablets containing natural polymer showed prolonged drug release comparable to Methocel. The optimized formulation (C3) using 32 factorial design showed FLT 27 ± 2.47 s, SI 92.68 ± 1.36% and % CDR 98.89 ± 0.39% at 12 h. The stability studies indicated the stability of the formulation during storage. Conclusions It was concluded that the release profile fitted best to zero-order equation with non-Fickian diffusion mechanism of drug release which demonstrates swelling-controlled drug release mechanism. Thus, the formulated tablets have the potential for improved release and gastroretentive properties. Graphical Abstract

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (w/w). Bamboo fiber milled with 40 (BF40), 90 (BF90) and 150 (BF150) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests. Oleogelation modified the rheological behavior of EVO and SFO, thus shifting from a Newtonian trend typical of oils to a pseudoplastic non-Newtonian behavior in gels. Moreover, oleogels behaved as solid-like systems with G′ > G″, regardless of the applied condition. All samples exhibit a thermal-reversible behavior, even though the presence of hysteresis suggests a partial reduction in structural properties under stress. Decreasing in cooling temperature negatively contributed to network formation, despite being partially recovered by low-granulometry fiber addition. The latter dramatically improved either textural, rheological, or stability parameters of gels, as compared with only edible oil-based systems. Finally, wax/gel compatibility affected the crystallization enthalpy and final product stability (gel strength) due to different gelator–gelator and gelator–solvent interactions.

Suspension of Glycosaminoglycans in Oleogel Environment and Application Perspective in GcMAF Immunotherapy

The aim of this work was to find out the optimal concentration of gelling agents or their optimal combination in the olive oil environment to stabilise the suspension of chondroitin sulphate. Purified olive oil was structured with rice bran wax or a combination of gelators – soy lecithin and sorbitan tristearate. Rice bran wax creates a viscous fluid without a gel structure. The combination of soy lecithin and sorbitan tristearate forms a gel structure from 5 wt.% of the concentration. The optimal ratio of soy lecithin and sorbitan tristearate was found to be 3:2 wt.%. Oleogel was immobile at temperatures below 8°C; on increasing the temperature, it changed to a viscous liquid. The oleogel environment opens new possibilities for creating oral route immunotherapy approaches such as glycoprotein-derived macrophage activating factor-derived immunotherapy.