Effect of pH and temperature on swelling Behaviour of tamarind gum

Abstract

Natural gum tamarind is a plant polysaccharide extracted from seeds endosperm of the plant, Tamarindus indica Linn. Thin film of the gum was prepared by direct compression method. The prepared film was investigated for the effect of pH and temperature on solvent uptake property of film by gravimetric method. Different swelling parameters such as mass swelling ratio (MSR), equilibrium swelling ratio (ESR), equilibrium swelling ratio (ESw) and the equilibrium water content (EWC) were studied. It was found that swelling parameters were influenced by different pH and temperature conditions. The results suggested that the water content in equilibrium state was similar to body fluid. The gum converted to a high viscous gel of pseudo plastic characteristics in different pH conditions and the mechanism of continuous diffusion of solvent molecules into tablet during swelling was a non fickian and followed a second order kinetics.