FORMULATION OF EFFERVESCENT GRANULES FROM RED GINGER (ZINGIBERIS OFFICINALE ROSCOE VAR. RUBRUM) EXTRACT AND ITS ANTIOXIDANT ACTIVITY

Objective: Ginger is one of the Indonesian plants that has been used as traditional medicine. The flavonoids and phenols compounds contained high antioxidant activity. This study aimed to formulate effervescent granules (EG) from red ginger (RG) extract and evaluate its antioxidant activity. Methods: The formulation of EG from RG extract was prepared by the wet granulation method using different concentrations of polyvinylpyrrolidone (PVP). Furthermore, the flowability of granules was evaluated, including flow rate, angle of repose, bulk density, tapped density, Carr's index, Hausner ratio, and effervescent time. The physical stability of granules such as organoleptic evaluation, effervescent time, and pH measurement was also evaluated after 28 d of storage, and the antioxidant activity of EG from RG extract was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Results: The result showed that the EG of RG extract was successfully prepared by wet granulation with a concentration of 15%. In addition, the flowability study showed that all formulas of EG from RG extract have good flow properties, and the granules showed excellent flow properties based on Carr′s index results. The effervescent time of granules remained within the acceptable range according to USP, and the physical stability did not change even after 28 d of storage. The IC50 of EG from RG extract was 283.28±3.6 ppm and has moderate in free radicals scavenging activity. Conclusion: EG from RG extract can be used as food supplements to protect the human body from free radicals and inhibit oxidases.

Evaluation of the Disintegrant Properties of Silicified Oryza sativa Starch Co-Processed with Dioscorea dumentorum Starch in Directly Compressed Paracetamol Tablet Formulations

Starch is a readily available excipient which finds application in the pharmaceutical industry as binders, diluents and disintegrants. The use of starch is however limited by its poor flow characteristics. Co-processing exploits the desirable attributes of excipients, while masking the undesirable properties. Co-processed starch, thus presents great potential for use in formulation of directly compressed tablets which require materials with strong inherent cohesive and free flowing properties. In this study, Dioscorea dumentorum (Family: Dioscoreaceae) Starch (DdS) is co-processed with silicified rice starch (SRS) obtained from Oryza sativa; Family: Poaceae was incorporated as a disintegrant in directly compressed paracetamol tablet formulations in comparison with silicified rice starch and Avicel® as the official standard. Rice and DdS were extracted following standard procedures. The rice starch was silicified using colloidal silicon dioxide and co-processed with DdS in the ratio SRS:DdS (1:2). The DdS, SRS and SRS:DdS (1:2) were characterized using FTIR, particle size, angle of repose, bulk and tapped densities, Hausner ratio and Carr’s index. Paracetamol powder was directly compressed into tablets incorporating the co-processed excipient (SRS:DdS; 1:2) as disintegrants alongside Avicel®, SRS and DdS at varying concentrations (10% w/w, 15% w/w, 20% w/w, 25% w/w). The properties of the tablets were evaluated using friability, crushing strength and disintegration as the assessment parameters. Measurements were made in triplicates and the results were statistically analyzed. The yield of the starches was 41% w/w and 39% w/w for rice starch and DdS respectively. Silicifying the rice starch markedly improved the flow of the starch with a change of Carr’s index and Hausner ratio from 16.7 and 1.32 to 2.33 and 1.02 respectively. Tablets containing Avicel® had better crushing strength and friability values than those containing SRS: 2DdS at all disintegrant concentrations. The disintegration times for Avicel® and SRS: DdS compared favourably at all concentrations of disintegrant and at 15% w/w disintegrant, SRS: DdS showed better disintegrant properties than Avicel®.

Physical-chemical properties and microstructural characterization of traditional mexican chili (Capsicum annuum L.) powders

Objective: Evaluate the physical-chemical properties and characterize the microstructure of four varieties of traditional Mexican chili (Capsicum annuum L.) powders: “Arbol”, “Guajillo”, “Piquin” and “Mole ranchero” (Ancho chili). Design/methodology/approach: Physical-chemical properties of chili powders were evaluated by means of moisture content, particle size, aerated and tapped bulk density, Carr index, Hausner ratio, angle of repose (flow properties), capsaicin, and carotenoids content. Microstructure of samples was characterized by Confocal Laser Scanning Microscopy and Scanning Electron Microscopy. ANOVA analysis and Tukey test were performed to evaluate the significant statistical difference between samples at 95% of confidence level. Results: “Arbol”, “Guajillo”, “Piquin” and “Mole Ranchero” chili powders presented a cohesive behavior respect to its flow properties related to aerated and tapped bulk density, angle of repose, Carr Index, and Hausner ratio values under moisture content between 6.59-14.48 gH2O/100g d.s. “Arbol” and “Piquin” chili powders presented the higher capsaicin content, while “Guajillo” and “Mole ranchero” showed the higher carotenoids content. FTIR spectra confirmed the presence of secondary amide, phenolic groups, alkanes, and aliphatic chains that belong to capsaicin structure at specific absorption bands. Microstructure of chili powders presented particles with surface imperfections as cracks and dents, and smooth surface that influence physical-chemical and flowability properties. Limitations on study/implications: Hight moisture content affect the physical-chemical properties, flowability and microstructure of traditional Mexican chili powders. Findings/conclusions: Moisture content between 6.59 and 14.48 gH2O/100g d.s. influences the physical-chemical properties, flowability and microstructure of traditional Mexican chili powders. To improve physical-chemical properties and flowability behavior of chili powders is required that moisture content be lower than 6.59 H2O/100g d.s.

Assessing the homogeneity of Actimask® acetaminophen and N-acetyl glucosamine mixture to predict further steps in the development of orodispersible tablets

One of the main problems in the production of tablets, which has significant negative consequences, is the segregation of the tablet mixture leading to inhomogeneity of dosage units, material losses in the manufacturing process and improperness of the specified pharmaceutical technical characteristics of the mixture. The aim of the research. This work aims at the pharmaceutical technical study of the substances N-acetyl-D-glucosamine and Actimask® Acetaminophen and determination the uniformity of the powder mixture of active pharmaceutical ingredients (APIs) to predict the optimal technology for obtaining a pharmaceutical formulation with the acceptable properties. Materials and methods. N-acetyl-D-glucosamine (Zhejiang Candorly Pharmaceutical, China) and Actimask® Acetaminophen (SpiPharma, USA) were used. Scanning probe microscope Solver P47N-PRO ("NT-MDT", Russia), optical microscope, flowability tester VP-12A, laser diffraction particle size analyzer SALD-2201 ("Shimadzu", Japan), liquid chromatograph Agilent 1260 Infinity II with Diode Array Detector (Agilent Technologies, USA), spectrophotometers Shimadzu UV-1800 ("Shimadzu", Japan) were used. The study of API pharmaceutical technical properties (microscopic characteristics, moisture absorption capacity, flowability, bulk volume and tapped volume, particle size distribution by sieve analysis and laser diffraction), as well as vibration simulation and following chromatographic study were carried out in this work. Results and discussion. The shape of the particles N-acetyl-D-glucosamine and Actimask® Acetaminophen, which was determined by microscopic analysis, demonstrated the possibility of N-acetyl-D-glucosamine particles to stick to Actimask® Acetaminophen ones. The experimental study allowed to reveal the hygroscopicity of both APIs; poor flowability, unsatisfactory Hausner ratio, and Carr index for N-acetyl-D-glucosamine; excellent flowability, Hausner ratio, and Carr index for Actimask®. Vibration caused segregation of the powder mixture. It was found that all layers do not meet the requirements and an excessive content of Actimask® is registered, which indicates the stratification of the powder mixture. Conclusions. The physical properties of the substances were determined and found to have significant differences in their particle size distribution. Segregation of the mixture after vibration was confirmed by laser diffraction and assay analysis. In order to solve the segregation problem, the granulation of N-acetyl-D-glucosamine may be proposed.

Study on Preparation Technology and Physical Fingerprint of Chuilian Jianpi Granules Based on QbD

Objective. To optimize the preparation formula and technology of Chuilian Jianpi granules. Methods. The formulation and preparation process were optimized by single factor experiment and response surface analysis, with the molding rate, hygroscopicity, and fluidity of particles as the comprehensive evaluation indexes, and the comprehensive score as the response value according to different weights. To further evaluate the stability and feasibility of the preparation formulation and technology, the physical fingerprint of the granules was constructed by seven indicators including particle tap density, bulk density, hygroscopicity, water content, angle of repose, Hausner ratio, and relative homogeneity index. Results. The optimum formula conditions of Chuilian Jianpi granules were as follows: the dosage ratio of drug to adjuvant was 1 : 0.8, lactose:mannitol = 1.5 : 1, and the amount of wetting agent (90% ethanol) was 25% of the granules, with high-speed stirring granulation. The similarity of the physical fingerprints of the 10 batches of Chuilian Jianpi granules was high, which is above 98.5%. Conclusion. The optimized preparation technology was stable and feasible, which can provide reference for the development of Chuilian Jianpi granules and other Chinese medicine granules.

Evaluation and Characterization of Tamarind Gum Polysaccharide: The Biopolymer

Polymers from natural sources are widely used as excipients in the formulation of pharmaceutical dosage forms. The objective of this study was to extract and further characterize the tamarind gum polysaccharide (TGP) obtained from Tamarindus indica as an excipient for biomedical applications. Double distilled water was used as a solvent for the extraction of gum while Ethyl alcohol was used as an antisolvent for the precipitation. The results of the Hausner ratio, Carr’s index and angle of repose were found to be 0.94, 6.25, and 0.14, respectively, which revealed that the powder is free-flowing with good flowability. The gum was investigated for purity by carrying out chemical tests for different phytochemical constituents and only carbohydrates were found to be present. The swelling index was found to be 87 ± 1%, which shows that TGP has good water intake capacity. The pH of the 1% gum solution was found to be neutral, approximately 6.70 ± 0.01. The ash values such as total ash, sulphated ash, acid insoluble ash, and water-soluble ash were found to be 14.00 ± 1.00%, 13.00 ± 0.05%, 14.04 ± 0.57% and 7.29 ± 0.06%, respectively. The IR spectra confirmed the presence of alcohol, amines, ketones, anhydrides groups. The contact angle was <90°, indicating favorable wetting and good spreading of liquid over the surface The scanning electron micrograph (SEM) revealed that the particle is spherical in shape and irregular. DSC analysis shows a sharp exothermic peak at 350 °C that shows its crystalline nature. The results of the evaluated properties showed that TGP has acceptable properties and can be used as a excipient to formulate dosage forms for biomedical applications.

Powder Reuse Cycles in Electron Beam Powder Bed Fusion—Variation of Powder Characteristics

A path to lowering the economic barrier associated with the high cost of metal additively manufactured components is to reduce the waste via powder reuse (powder cycled back into the process) and recycling (powder chemically, physically, or thermally processed to recover the original properties) strategies. In electron beam powder bed fusion, there is a possibility of reusing 95–98% of the powder that is not melted. However, there is a lack of systematic studies focusing on quantifying the variation of powder properties induced by number of reuse cycles. This work compares the influence of multiple reuse cycles, as well as powder blends created from reused powder, on various powder characteristics such as the morphology, size distribution, flow properties, packing properties, and chemical composition (oxygen and nitrogen content). It was found that there is an increase in measured response in powder size distribution, tapped density, Hausner ratio, Carr index, basic flow energy, specific energy, dynamic angle of repose, oxygen, and nitrogen content, while the bulk density remained largely unchanged.

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 °C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.

Comparison of Flowability and Sinterability Among Different Binder Jetting Feedstock Powders: Nanopowder, Micropowder, and Granulated Powder

Feedstock powders used in binder jetting additive manufacturing include nanopowder, micropowder, and granulated powder. Two important characteristics of the feedstock powders are flowability and sinterability. This paper aims to compare the flowability and sinterability of different feedstock powders. Three powders were compared: nanopowder (with a particle size of ∼100 nm), micropowder (with a particle size of 70 μm), and granulated powder (with a granule size of ∼70 μm) made from the nanopowder by spray freeze drying. Flowability metrics employed included apparent density (AD), tap density (TD), volumetric flow rate (VFR), mass flow rate (MFR), Hausner ratio (HR), Carr index (CI), and repose angle (RA). Sinterability metrics employed included sintered bulk density (SBD), volumetric shrinkage (VS), and densification ratio (DR). Results show that the granulated powder has a higher flowability than the nanopowder and a higher sinterability than the micropowder. Moreover, different flowability metric values of the granulated powder are close to those of the micropowder, indicating that these two powers have a comparably high flowability. Similarly, different sinterability metric values of the granulated powder are close to those of the nanopowder, indicating that these two powders have a comparably high sinterability.