Abstract
Background: Native starches have some limitations such as the inability to withstand some processing conditions, poor flow, packing and compressibility. Cross-linking of starch is one of the methods used to overcome these drawbacks to obtain derivatives with better and desirable properties. This study is aimed at assessing the utilisabilty of sucrose and formaldehyde cross-linked starches obtained from Zea mays, Triticum aestivum, and Oriza sativa as an excipient for paracetamol tablet formulation. The formulated tablets were evaluated for hardness, disintegration and drug release rate.
 Results: The formulated tablets had hardness in the range of 4.35 – 6.37 Kgf. Tablets produced from the native starches had significantly (P < 0.05) lower disintegration time compared to their respective cross-linked starches. The disintegration time of the tablets from the cross-linked starches was in the following order, modified rice starch tablets > modified maize starch tablets > modified wheat starch tablets. The optimal batches containing the modified starches released over 90% of the drug within 40 min.
 Conclusion: Sucrose and formaldehyde cross-linked starches obtained from Zea mays, Triticum aestivum, and Oriza sativa could serve as possible excipients for paracetamol tablets formulation.
Highlights
Starch is readily available, affordable and has a wide range of industrial applications [1]
Sucrose and formaldehyde cross-linked starches obtained from Zea mays, Triticum aestivum, and Oriza sativa could serve as possible excipients for paracetamol tablets formulation
This study is aimed at assessing the utilisabilty of sucrose and formaldehyde cross-linked starches obtained from Zea mays, Triticum aestivum, and Oriza sativa as an excipient for paracetamol tablet formulation
Summary
Affordable and has a wide range of industrial applications [1]. The need for different novel properties with respect to those of native starches calls for a modification to obtained derivatives with desirable properties such as enhancement of adhesiveness, decrease retrogradation tendency for gel formation, adjustment of viscosity by changes of molecular weight, conferment of hydrophobic properties, increase hydrophilic properties, the introduction of ionic substituent, increasing of shear stability and improvement of film-forming ability [3]. Different chemical reactions such as esterification, oxidation, etherification, acid hydrolysis and cross-linking have all been employed in the chemical modification of starch [4]. The formulated tablets were evaluated for hardness, disintegration and drug release rate.
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