Abstract
The aim of this work was the chemical modification of pectins by limited acetylation of their free hydroxyl groups to yield high ester pectins and to investigate its swelling and erosion behavior along with the effect on the release pattern of drugs. Ibuprofen as a weakly acidic drug was formulated as tablets using chemically modified pectin and its impact on drug release was studied. Optimum concentrations of the modified pectin in such a system protect the tablet throughout the gastrointestinal tract (GIT) for 10–12 hrs. The pectin modified with acetylating agent was found to be promising to modify the release of drugs which are to be delivered throughout GIT. Drug dissolution studies were carried out in buffers of pH 1.2 and 6.8 and the system was designed based on the total GIT transit time concept. This article reviews physicochemical characterization of chemically modified pectins, correlation of the physicochemical characteristics with the drug release pattern of ibuprofen and the potential use of chemically modified pectin for modified release dosage forms.
Highlights
Pectin occurs naturally in the cell walls in most of the higher plants
We propose the chemical modification of pectin by the reaction with phenyl acetyl chloride and acetyl chloride
The objective of this modification was to reduce the polarity of pectin by reducing the number of free hydroxyl groups and to study the release of the ibuprofen from tablets prepared using this modified pectins [15]
Summary
Quince, plume, gooseberry, oranges, cherries and grapes contain pectin It is an essential component in the initial growth and in the ripening process and has been found to be useful in area of drug delivery [1, 2]. We propose the chemical modification of pectin by the reaction with phenyl acetyl chloride and acetyl chloride. The objective of this modification was to reduce the polarity of pectin by reducing the number of free hydroxyl groups and to study the release of the ibuprofen from tablets prepared using this modified pectins [15]. We briefly describe the current knowledge about the chemical structure of pectin and which benefits could be achieved with respect to formulation parameters after its chemical modification
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