Development of hot-melt extrusion as a novel technique for the ...

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3.2 Powder and ODT characterization .......................................................................493.3 In vivo disintegration time and taste-masking evaluation .....................................573.4 In vitro dissolution ................................................................................................594.0 Conclusions ....................................................................................................................605.0 References……………………………………………………………………….……..60CHAPTER 4: TASTE MASKING OF PARACETAMOL BY HOT MELTEXTRUSION: AN IN VITRO AND IN VIVO EVALUATION1.0 Introduction .......................................................................................................................642.0 Materials and Methods ......................................................................................................652.1 Materials ................................................................................................................652.2 Calculation of Hansen solubility parameters .........................................................652.3 Hot-melt extrusion (HME) process .......................................................................662.4 Thermal analysis ...................................................................................................662.5 X-ray powder diffraction (XRPD) ........................................................................662.6 In vitro drug release study .....................................................................................672.7 HPLC analysis .......................................................................................................672.8 In vivo taste masking evaluation ...........................................................................672.9 In vitro taste masking evaluation: Astree e-tongue................................................673.0 Results and discussion .......................................................................................................683.1 Solubility parameters and extrusion process .........................................................683.2 Thermal analysis and X– ray solid state characterization studies ........................693.3 In vivo and in vitro taste masking evaluation ........................................................743.4 Dissolution studies ................................................................................................79ix | P a g e
4.0 Conclusions .......................................................................................................................805.0 References .........................................................................................................................80CHAPTER 5: IN VIVO AND IN VITRO TASTE MASKING EVALUATION OFBITTER MELT EXTRUDED APIs1.0 Introduction ....................................................................................................................852.0 Materials and Methods.....................................................................................................862.1 Materials ..............................................................................................................862.2 Calculation of solubility parameters ....................................................................862.3 Preparation of formulation blends and hot-melt extrusion (HME) processing.....872.4 Scanning electron microscopy (SEM) .................................................................872.5 Differential scanning calorimetry (DSC)..............................................................872.6 X-ray powder diffraction (XRPD).......................................................................872.7 In vivo taste masking evaluation...........................................................................882.8 In vitro taste masking evaluation: Astree e-tongue ..............................................882.8.1 Sample preparation for Astee e-tongue………………………………….…882.9 In vitro drug release studies..................................................................................892.10 HPLC analysis...................................................................................................903.0 Results and discussion .....................................................................................................903.1 Solubility parameters and extrusion process.........................................................903.2 Scanning electron microscopy (SEM)...................................................................913.3 Differential scanning calorimetric (DSC) .............................................................923.4 X-ray powder diffraction (XRPD) analysis...........................................................953.5 In vivo taste masking evaluations...........................................................................963.6 In vitro taste evaluations .......................................................................................97x | P a g e
Page 3 and 4: DECLARATION“I certify that this w
Page 6 and 7: taste masking effect of the process
Page 8 and 9: CHAPTER 2: DISSOLUTION ENHANCEMENT
Page 12 and 13: 3.7 In vitro drug release profiles
Page 15: 3.1 Solubility parameters and extru
Page 18 and 19: polymers.7.2 DSC findings of all AP
Page 20 and 21: 2.4b Diffractograms of FMT formulat
Page 22 and 23: 4.3 Schematic representation of the
Page 24 and 25: 55 exrudates (b) DPD/L100-55 PM (c)
Page 26 and 27: 8.5d A plot of the logarithm of HCS
Page 28 and 29: L100Eudragit L100L100-55 Eudragit L
Page 30 and 31: Maniruzzaman M, Rai D, Boateng JS.
Page 32 and 33: Maniruzzaman M, Boateng JS, Bonnefi
Page 34 and 35: CHAPTER 1: INTRODUCTION1.0 Backgrou
Page 36 and 37: Table 1.1: HME and other convention
Page 38 and 39: homogenize but also compress the ex
Page 40 and 41: properties of polymers and excipien
Page 42 and 43: particles‘ wettability [46] . A v
Page 44 and 45: Table 1.2: Different hot-melt extru
Page 46 and 47: 1.8 Aims and objectivesThe purpose
Page 48 and 49: 29. Zheng X, Yang R, Tang X and Zhe
Page 50 and 51: 56. International Conference on Har
Page 52 and 53: CHAPTER 2: DISSOLUTION ENHANCEMENT
Page 54 and 55: Fdid ,Vi F2pip , p( Ehi/ ViVi )i =
Page 56 and 57: used. Each sample was scanned from
Page 58 and 59: Furthermore, by means of thermodyna
Page 60 and 61:
3.2 Particle size morphology and pa
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Fig. 2.4a: Diffractograms of INM fo
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However, the DSC thermograms of the
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Fig. 2.5b: DSC thermograms of INM a
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Fig. 2.5e: DSC thermograms of FMT a
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Nevertheless, more than 80% FMT was
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6. Caron V, Tajber L, Corrigan OI,
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CHAPTER 3: DEVELOPMENT AND EVALUATI
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2.2 Hot-Melt extrusionHot-melt extr
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Committee of the University of Gree
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The PM of formulation II (40% IBU)
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Fig. 3.3: DSC thermograms of pure I
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As a general rule, the powder compr
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Fig. 3.4: Schematic diagram of ODT
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Fig. 3.5: Schematic diagram of ODTs
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Fig. 3.7: Schematic diagram of ODTs
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F2 0 0.5 0 1 0 1F6 0 0.5 0 1 0 2F7
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6. M.F. Al-Omran, S.A. Al-Suwayeh,
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30. L. Saerens, L. Dierickx, B. Len
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leading to significant variations w
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2.6. In vitro drug release studiesI
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v2d 2p(4.1)Table 4.1: Calculated so
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The observed melting peaks are shif
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Fig. 4.2a: Powder XRPD patterns of
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Interestingly, no difference was ob
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7 Astree sensors Taste masking effi
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The in vitro e-tongue evaluation wa
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3. K. Woertz, C. Tissen, P. Kleineb
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25. B.C. Hancock, P. York, R.C. Row
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CHAPTER 5: AN IN VIVO AND IN VITRO
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(dispersion forces and polarization
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Table 5.1: Sample preparation for t
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Table 5.2: Solubility parameters ca
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Physical mixtures (PM) and extruded
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Fig. 5.2c: Thermograms of CTZ and V
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masking effect for active concentra
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Fig. 5.5b: Distance and discriminat
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Table 5.4: Mean standard deviation
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Fig. 5.6b: Release profiles of VRP
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17. Woertz K,Tissen C, Kleinebudde
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scale or lower. XPS is more accurat
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patterns were identified after ener
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3.3 Differential scanning calorimet
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Fig. 6.3a: Diffractograms of PRP fo
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good agreement with the anticipated
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Since L100 contained higher proport
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at ~533.01 eV is the combination of
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Finally, the XPS analysis confirmed
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Fig. 6.6b: 1 H NMR spectra of all P
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6) Bonferoni, M.C.; Rossi, S.; Ferr
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26) Vandencasteele, N.; Reniers, F.
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Gibbs free energy change before and
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2.5 Hot-melt extrusion (HME) proces
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2.11 X-ray photoelectron spectrosco
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Table 7.2: DSC findings of all APIs
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3.4 In vivo and in vitro taste mask
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Fig. 7.3c: Normalised DI (%) of all
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Table 7.4: Binding energy calculati
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PRP/ polymers extruded in compariso
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atom as NH + 4 . This observed N 1s
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8.0 ConclusionsThe presence of inte
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20. Davies MC, Wilding IR, Short RD
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CHAPTER 8: SUSTAINED RELEASE HYDROC
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2.3 Preparation of formulation blen
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medium pH was maintained as 1.2 by
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Fig. 8.1: SEM images of [(a), (b)]
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Fig. 8.2b: DSC transitions of HCS/E
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in the range of 10-12 kP. However,
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ate and time on the basis of Eq. (8
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Fig. 8.5c: A plot of the cubic root
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when n > 0.89. From the results of
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14. Lam PL, Lee KKH,Wong RSM, Cheng
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Furthermore, HME has successfully b
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Supp. Fig. 2: XPS O 1s peaks for PR
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Supp. Fig. 4: O 1s BE peaks for L10
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8.2 s 6.2 s 3.8 s 1.8 s 200 msS
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12.2 s 9.0 s 6.2 s 3.8 s 1.8 s
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Supplementary table 1: Solubility p
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N = 55000/ 219.2 = 250.912Density:
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(4) Eudragit L100, N = (125000/202
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