Characterization and Utilization of Starches Extracted from Florencia and Waxy Maize Hybrids for Tablet Formulation: Compaction Behaviour and Tablet Properties

Anikó Szepes¹, Piroska Szabó-Révész², János Bajdik², Péter Kása Jr.², Miklós Neményi³, Roland Pap³, Attila József Kovács³, Klára Pintye-Hódi^2*

¹Martin Luther University Halle-Wittenberg, Center for Engineering, Thermal Process Technology, Halle (Saale), Germany.
²Department of Pharmaceutical Technology, University of Szeged, Szeged, Hungary.
³Faculty for Agricultural and Food Sciences, Institut of Biosystems Engineering, University of West Hungary, Mosonmagyaróvár, Hungary.

DOI: 10.4236/ajps.2014.56093                

Abstract

The aim of this work is to analyze the particle characteristics, such as shape, roundness and size, of starches extracted from Florencia and waxy maize hybrids. The micromeritics and structural properties of the samples were examined. The evaluation of flow properties, densification and compression behaviour of the powders was carried out. Physical parameters and swelling characteristics of tablets containing Florencia and waxy maize starch were also studied. Starch samples were compared with respect to their applicability as excipients in tablet formulation. The samples exhibited identical structure and similar particle characteristics. Maize starch extracted from the Florencia dent hybrid showed better flowability and compressibility in tableting experiments, which resulted in better mechanical tablet properties. With regard to utilization as a disintegrant, Florencia starch indicated rapid and intensive swelling and proved to act more effectively in the swelling process than waxy maize starch.

Keywords

Maize Starch; Micromeritics; X-Ray Diffraction; Compression Behaviour; Tablets

Conflicts of Interest

The authors declare no conflicts of interest.

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