Xanthan Gum–Chitosan: Delayed, prolonged, and burst‐release tablets using same components in different ratio

Abstract

AbstractChitosan and xanthan gum were combined in nine different percentages without using any cross‐linking agent. The obtained physical matrices were able to give a burst, delayed, or prolonged release of red yeast rice (RYR) on the basis of xanthan gum percentage. In fact, thermal analysis, swelling behavior, and rheological analysis pointed out that a slight interaction among xanthan gum and RYR was present. This was reflected in a burst release when the amount of xanthan gum was under the 30%. On the contrary, a prolonged release was observed when the xanthan gum percent was higher than 70%. A delayed release was observed using similar percentage of the polymers (i.e., F5–F7). The effect of the formulation on RYR inhibition activity toward 3‐hydroxy‐3‐methyl‐glutaryl‐coenzyme A reductase and on cholesterol production was also evaluated.