Structural characteristics of low-glycemic response rice starch produced by citric acid treatment

The structural characteristics of citric acid-treated rice starch, which was subjected to autoclaving and stored at a high temperature under acidic conditions, were investigated by high performance anion-exchange chromatography, multi-angle laser-light scattering, X-ray diffraction, differential scanning calorimetry (DSC), nuclear magnetic resonance, and scanning electron microscopy. The citric acid-treated rice starch contained chains of different lengths (DP 7−70) and had an A + V type polymorphism. The DSC thermogram of acid-treated rice starch showed a broad endothermic peak, which indicated that the structure of the acid-treated rice starch contained a number of double helices with various melting temperatures. Microscopic observation showed that the internal structure of the acid-treated starch displayed more or less spherical lumps that could be composed of short chains and amylose–lipid complex. The digestive properties of acid-treated rice starch were altered by heat processing such as cooking and autoclaving because crystalline regions were converted to amorphous regions or lamellae.     

Microstructural characterization of yam starch films

Yam starch films were produced by thermal gelatinization of starch suspensions using different starch and glycerol concentrations and were compared to control samples without glycerol. Films were characterized by polarized light microscopy, scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermomechanical analysis (TMA), X-ray diffraction, water vapor permeability (WVP) and water sorption isotherms. The polarized light microscopy and DSC data showed that starch gelatinization for film formation was complete. Plasticized films have a homogeneous structure as observed by SEM. At water activities >0.43, glycerol increased the equilibrium moisture content of the films due to its hydrophilic character. X-ray pattern of the yam films could be assigned to a B-type starch; during storage this pattern remained almost the same, however a slight recrystallization process could be observed. Amylopectin retrogradation was not observed by DSC with storage time of the films. Glass transition temperatures of films with glycerol were lower than those of control films as measured by DSC and TMA. WVP of yam starch films increased with the presence of glycerol.     

Production of tailor made short chain amylose–lipid complexes using varying reaction conditions

When amylose was synthesized using potato phosphorylase in the presence of amylose complexing lipids, monodisperse populations of amylose–lipid complexes were formed. Enzyme dosage and glucose-1-phosphate (glc-1-P)/primer ratio influenced the reaction rate of the enzymic synthesis, presumably by changing the balance between amylose synthesis and amylose–lipid complexation and precipitation, and impacted the molecular weight of the complexes. Lipid characteristics affected the dissociation properties and amylose chain lengths of the amylose–lipid complexes presumably by determining the minimal amylose chain length necessary for complexation and precipitation. Tailor made short chain amylose–lipid complexes can hence be produced by choosing the appropriate reaction conditions. We propose a synthesis mechanism in which the primer is elongated until an amylose chain is obtained which is of sufficient length to complex a first lipid. Further chain extension then occurs, together with subsequent complexation until the complex becomes insoluble and precipitates.     

Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines

Structural, thermal and pasting diversity of starches from Indian and exotic lines of wheat was studied. Majority of the starches showed amylose content ranging between 22% and 28%. Endotherm temperatures (T_o, T_p and T_c) of the starches showed a range between 56–57, 60 –61 and 65.5–66.5 °C, respectively. Exotherms with T_p between 87.0 and 88.2 °C were observed during cooling of heated starches, indicating the presence of amylose–lipid complexes. Exotherm temperatures were negatively correlated to swelling power. Amylopectin unit chains with different degree of polymerization (DP) were observed to be associated with pasting temperature, setback and thermal (endothermic T_o, T_p, and T_c) parameters. Amylopectin unit chains of DP 13–24 showed positive relationship with endothermic T_o, T_p and T_c. Pasting temperature showed positive correlation with short chains (DP 6–12) while negative correlation with medium chain (DP 13–24) amylopectins. Setback was positively correlated to DP 16–18 and negatively to DSC amylose–lipid parameters.     

Modification of maize starch by thermal processing in glacial acetic acid

Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) methods were used to determine if corn starch–glacial acetic acid mixtures can be melted and thermally processed at reasonable temperatures. DSC studies showed that the melting temperature of dry starch was reduced from about 280 to 180°C in the presence of >30% acetic acid. Glass transition temperatures varied from 110 to 40°C at 15 and 45% acetic acid, respectively. XRD showed the loss of native starch crystallinity and the formation of V-type complexes. Addition of 10% water decreased the melting temperatures to 140–150°C while addition of a base (sodium acetate) had little effect. Some possible applications of processing starch in glacial acetic acid will be discussed.     

Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment

Standard maize starch was hydrothermally treated by Instantaneous Controlled Pressure Drop (DIC) process at three pressure levels (1, 2 and 3 bar) corresponding to the temperatures of 100, 122 and 135 °C (at 13–27% moisture), respectively. The structural effects of various hydrothermal conditions were examined with differential scanning calorimetry (DSC) and wide-angle X-ray diffraction. In order to understand the changes that occur during DIC treatment, melting endotherms of native maize starch at various moisture contents were determined. The gelatinization temperatures of DIC treated standard maize starch increased with DIC treatment. The transition temperatures (T_o, T_p) are closely related to the combined effect of pressure and processing time. At approximately 10 min of processing time, T_o and T_p were 65.7 and 72.3, 68.8 and 73.6 °C, 74.8 and 79.8 °C for pressure levels of 1, 2 and 3 bar, respectively (against 63.1 and 69.6 °C for native starch). DIC treatment narrowed the gelatinization temperature range and decreased gelatinization enthalpy (ΔH), as the severity of processing conditions increased. ΔH decreased from 11.4 J g⁻¹ (native) to 11.0 (1 bar), 9.0 (2 bar) and 1.7 J g⁻¹ (3 bar) for treated maize starch during approximately 10 min. Relative crystallinity of hydrothermally treated starch decreased with increasing DIC conditions. The A-type crystalline pattern was progressively lost (at pressure level 2 bar) and substituted by the V_h-type X-ray diffraction pattern, corresponding to the formation of amylose–lipid complexes. For severe DIC conditions (pressure level of 3 bar), the substitution was completed. Microscopic observations revealed progressive loss of the birefringence of DIC treated starch granules except at low pressure (1 bar), while the integrity of starch granules was preserved for all the conditions. These modifications that reveal important changes in the crystalline organization of the starch granules are related to their functional properties.     

Effects of the Preparation Method on the Formation of True Nimodipine SBE-β-CD/HP-β-CD Inclusion Complexes and Their Dissolution Rates Enhancement

The aims of this study were to enhance the solubility and dissolution rate of nimodipine (ND) by preparing the inclusion complexes of ND with sulfobutylether-b-cyclodextrin (SBE-β-CD) and 2-hydroxypropyl-b-cyclodextrin (HP-β-CD) and to study the effect of the preparation method on the in vitro dissolution profile in different media (0.1 N HCl pH 1.2, phosphate buffer pH 7.4, and distilled water). Thus, the inclusion complexes were prepared by kneading, coprecipitation, and freeze-drying methods. Phase solubility studies were conducted to characterize the complexes in the liquid state. The inclusion complexes in the solid state were investigated with differential scanning calorimetry (DSC), X-ray diffractometry (X-RD), and Fourier transform infrared spectroscopy (FT-IR). Stable complexes of ND/SBE-β-CD and ND/HP-β-CD were formed in distilled water in a 1:1 stoichiometric inclusion complex as indicated by an A_L-type diagram. The apparent stability constants (Ks) were 1334.4 and 464.1 M⁻¹ for ND/SBE-β-CD and ND/HP-β-CD, respectively. The water-solubility of ND was significantly increased in an average of 22- and 8-fold for SBE-β-CD and HP-β-CD, respectively. DSC results showed the formation of true inclusion complexes between the drug and both SBE-β-CD and HP-β-CD prepared by the kneading method. In contrast, crystalline drug was detectable in all other products. The dissolution studies showed that all the products exhibited higher dissolution rate than those of the physical mixtures and ND alone, in all mediums. However, the kneading complexes displayed the maximum dissolution rate in comparison with drug and other complexes, confirming the influence of the preparation method on the physicochemical properties of the products.     

Formulation,Characterisation and Stabilisation of Buccal Films for Paediatric Drug Delivery of Omeprazole

This study aimed to develop films for potential delivery of omeprazole (OME) via the buccal mucosa of paediatric patients. Films were prepared using hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), sodium alginate (SA), carrageenan (CA) and metolose (MET) with polyethylene glycol (PEG 400) as plasticiser, OME (model drug) and L-arg (stabiliser). Gels (1% w/w) were prepared at 40°C using water and ethanol with PEG 400 (0–1% w/w) and dried in an oven (40°C). Optimised formulations containing OME and L-arg (1:1, 1:2 and 1:3) were prepared to investigate the stabilisation of the drug. Tensile properties (Texture analysis, TA), physical form (differential scanning calorimetry, DSC; X-ray diffraction, XRD; thermogravimetric analysis, TGA) and surface topography (scanning electron microscopy, SEM) were investigated. Based on the TA results, SA and MET films were chosen for OME loading and stabilisation studies as they showed a good balance between flexibility and toughness. Plasticised MET films were uniform and smooth whilst unplasticised films demonstrated rough lumpy surfaces. SA films prepared from aqueous gels showed some lumps on the surface, whereas SA films prepared from ethanolic gels were smooth and uniform. Drug-loaded gels showed that OME was unstable and therefore required addition of L-arg. The DSC and XRD suggested molecular dispersion of drug within the polymeric matrix. Plasticised (0.5% w/w PEG 400) MET films prepared from ethanolic (20% v/v) gels and containing OME: L-arg 1:2 showed the most ideal characteristics (transparency, ease of peeling and flexibility) and was selected for further investigation.KEY WORDS: buccal drug delivery, omeprazole, oral films, paediatric, plasticiser     

Influence of β-cyclodextrin on the Properties of Norfloxacin Form A

Cyclodextrins are able to form host–guest complexes with hydrophobic molecules to result in the formation of inclusion complexes. The complex formation between norfloxacin form A and β-cyclodextrin was studied by exploring its structure affinity relationship in an aqueous solution and in the solid state. Kneading, freeze-drying, and physical mixture methods were employed to prepare solid complexes of norfloxacin and β-cyclodextrin. The solubility of norfloxacin significantly increased upon complexation with β-cyclodextrin as demonstrated by a solubility isotherm of the A_L type along with the results of an intrinsic dissolution study. The complexes were also characterized in the solid stated by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier-transform infrared (FT-IR) spectroscopy, X-ray diffractometry, scanning electron microscopy (SEM), and solid-state nuclear magnetic resonance (ssNMR) spectrometry. The thermal analysis showed that the thermal stability of the drug is enhanced in the presence of β-cyclodextrin. Finally, the microbiological studies showed that the complexes have better potency when compared with pure drug.KEY WORDS: bioassay, complexation, intrinsic dissolution, norfloxacin, β-cyclodextrin     

Characterization and Evaluation of 5-Fluorouracil-Loaded Solid Lipid Nanoparticles Prepared via a Temperature-Modulated Solidification Technique

The aim of this research was to advance solid lipid nanoparticle (SLN) preparation methodology by preparing glyceryl monostearate (GMS) nanoparticles using a temperature-modulated solidification process. The technique was reproducible and prepared nanoparticles without the need of organic solvents. An anticancer agent, 5-fluorouracil (5-FU), was incorporated in the SLNs. The SLNs were characterized by particle size analysis, zeta potential analysis, differential scanning calorimetry (DSC), infrared spectroscopy, atomic force microscopy (AFM), transmission electron microscopy (TEM), drug encapsulation efficiency, in vitro drug release, and in vitro cell viability studies. Particle size of the SLN dispersion was below 100 nm, and that of redispersed lyophilizates was ~500 nm. DSC and infrared spectroscopy suggested that the degree of crystallinity did not decrease appreciably when compared to GMS. TEM and AFM images showed well-defined spherical to oval particles. The drug encapsulation efficiency was found to be approximately 46%. In vitro drug release studies showed that 80% of the encapsulated drug was released within 1 h. In vitro cell cultures were biocompatible with blank SLNs but demonstrated concentration-dependent changes in cell viability to 5-FU-loaded SLNs. The 5-FU-loaded SLNs can potentially be utilized in an anticancer drug delivery system.KEY WORDS: atomic force microscopy, calorimetry (DSC), FTIR, particle size, solid lipid nanoparticles