Preparation And Characterization Of Retrograded Cassava Starch And Its Evaluation As Direct Compressible Excipient

Starch is a semi-crystalline biopolymer that serves as a carbohydrate reserve in many plants,rnincluding cereals, roots, tubers, seeds, and fruits. Starch granules can vary in shape, size,rnstructure, and chemical composition, depending on the origin of the starch. In recent yearsrnamong polysaccharides, starch is receiving utmost attention due to its usefulness in differentrnindustrial products. Unprocessed native starches are structurally weak and functionally restrictedrnfor application in pharmaceutical, food and non-food technologies. Modifications are necessaryrnto create a range of functionality. Modification can be, physical, chemical or enzymatic.rnStarch was isolated from Cassava (Manihot esculenta), gelatinized in the presence of water thenrnallowed for retrogradation. Some of the physicochemical properties of the retrograded cassavarnstarch such as densities, flow, swelling power, solubility, moisture sorption were determined andrncompared to those of native cassava starch and Starch 1500®. Compactability was determinedrnthrough volume reduction of the powder under tapping for Kawakita analysis and volumernreduction mechanism under compression pressure for Heckel plot. The comparative directrncompressibility and magnesium stearate sensitivity of these starches in tablet formulations werernalso studied and the resulting tablets were evaluated for their physico-mechanical properties.rnThe results of flow and compactability studies of the retrograded starch powder (angle of repose,rnCarr’s index (CI) and Hausner ratio (HR), and Kawakita analysis) indicate that retrogradationrnimproved both flow and compactability of the modified cassava starch. Retrograded cassavarnstarch showed angle of repose below 30, CI below 16, HR below 1.25, and flow rate of 8.23 ±rn0.227 (g/s). In moisture sorption study, retrograded cassava starch exhibited relatively higherrnmoisture sorption pattern than the native form. Retrogradation also increased the swelling powerrnof the native cassava starch. The small “a” values of the Kawakita constant (indicating goodrnfluidity) supported the fact that modification of the starch improves the powder flowability.rnHeckel plot was used as assessment parameter where the Py, D0, DA, DB variables wererninvestigated. Retrograded cassava starch depicted lower Py value than Starch 1500® owing to arnhigher plastic deformation. Retrograded cassava starch showed higher sensitivity to magnesiumrnstearate than starch 1500®.rnFrom the foregoing it can be concluded that retrograded cassava starch has the potential to bernused as an alternative directly compressible excipient as it exhibits good flow and compactionrnproperties.

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