FORMULATION AND IN VITRO EVALUATION OF GASTRORETENTIVE FLOATING BEADS OF AMOXICILLIN USING PECTIN FROM BANANA PEEL (MUSA BALBISIANA ABB)

Abstract

Objective: The study aimed to investigate the characteristic pectin from banana peels (Musa balbisiana ABB) and formulation as a polymeric carrier in gastrorententive floating beads.Methods: Pectin from banana peel was isolated using a citric acid solvent with varying concentration (2.5%, 5%, and 7.5%) at 80°C for 90 min. Characterization of pectin included determination of yield, equivalent weight methoxyl content (Me), galacturonic acid (GaA), and degree esterification. Floating beads of amoxicillin prepared by the ionotropic gelation method used calcium ion as cross-linking and sodium bicarbonate as gas-forming agent. Three formulations of amoxicillin were formulated using different percentage of pectin. The prepared beads were evaluated for particle size, drug entrapment efficiency, morphological study, floating lag time, floating time, swelling properties, in vitro drug release, and study of drug release kinetics.Results: The result showed citric acid concentration 7.5% was optimum condition for isolated pectin from banana peels with the percent of yield was 9.51%; 6.29% Me; 62.82% GaA; and degree of esterification 48.46%. Floating time of beads was ≥12 h and drug entrapment efficiency F3 was highest (51%). In vitro drug release confirmed F3 was the best formulation as it releases 92% at 5 h with followed Higuchi model kinetics drug release. Floating beads amoxicillin showed differences of drug release compared with conventional dosage form of amoxicillin (p<0.05).Conclusion: This study confirmed these beads can entrap amoxicillin and also can successfully deliver the drug targeted stomach for a prolong duration drug release.