We find that the compressibility of pregelatinized sago starch (PS4) is superior to Spress® B820 and inferior to Avicel® PH 101. This study confirms previous reports showing that pregelatinization is able to improve the compressibility and compactibility of a starch, and therefore showing the potential of pregelatinized sago starch (PS4) as a new directly compressible excipient in tablet formulations. After pregelatinization for 15 min (PS1) and 30 min (PS2), the starch granules show the initial stages of swelling, though a small portion of the particles is gelatinized with no observable effect on the surface Conclusions These observations are similar to previous studies. Sago starch granules are found to have oval-to-round shapes with a smooth surface texture (Fig. 1c). An aqueous slurry of 20% (w/v) Scanning electron microscopyįig. 1 shows the SEM images of Avicel® PH 101, Spress® B820, sago starch, and the four samples of pregelatinized sago starch. and Adedokun and Itiola with modifications.
Pregelatinized sago starches (PS) were prepared according to Odeku et al. Preparation of pregelatinized sago starches In addition, we used a commercially available pregelatinized corn starch called Spress® B820 (lot S0615476 GPC, Muscatine, IA, USA), as well as the product Avicel® PH 101 (lot 11363 Fluka, Cork, Ireland). This study used a local sago starch (food grade Nee Seng Ngeng & Sons, Sago Industries Sdn Bhd) and pregelatinized sago starches. This study investigates the compression and mechanical properties of pregelatinized sago starch as a directly compressible excipient, and compares it with Spress® B820, a similar existing product and Avicel® PH 101, a purified-partially depolymerized cellulose with extremely good binding properties in direct compression. Literature reviews show no report as yet on the application of a local sago starch for a directly compressible material in tableting. Malaysia is one of the leading sago starch-producing countries in the world, mainly for use in food products.
Mixing and compressing are the only steps involved in direct compression for the production of tablets, making it preferable in tablet production. ĭirect compression is a technique involving compaction of a bulk material whose ingredients are composited to form tablets. As an example, corn starch has been successfully pregelatinized and is commonly used as a directly compressible excipient with the commercial name Spress® B820. Pregelatinization is a proven method that renders starches directly compressible. Because of compression problems, native starches are not suitable for use as excipients in direct compression formulations.
Worldwide, corn starch is the most widely used starch in tablet formulations owing to its availability. Starch is widely used as a pharmaceutical excipient, primarily in tablet formulations, functioning as a diluent, binder, and disintegrant.
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