DEVELOPMENT, CHARACTERIZATION AND EVALUATION OF SOFT ORAL EDIBLE GEL USING GELLAN GUM
作者: Vijayanand PDeepa A.Bhagavan Raju M.
作者单位: 1Department of Pharmaceutics, Faculty of Pharmacy, M.S. Ramaiah University of Applied Sciences, Bangalore-560054, Karnataka, India. vijay.svcp@gmail.com
刊名: International Journal of Applied Pharmaceutics, 2017, Vol.9 (5), pp.73-77
来源数据库: Innovare Academics Sciences PVT.Ltd.
DOI: 10.22159/ijap.2017v9i5.19921
原始语种摘要: Objective: The objective of present research work was to formulate and evaluate a novel oral edible gel dosage form using gellan gum as gelling agent and carvedilol as a model drug to ease the administration to dysphagic and geriatric patients.Methods: Oral edible gels were prepared using gelling agent low acetylated gellan gum and sodium citrate in different concentrations. The prepared edible gel formulations were evaluated for gelation time, appearance, texture, viscosity, pH, syneresis, drug-excipient compatibility studies by fourier transform infrared FTIR and percentage of drug release from the gel formulation.Results: Formulation containing gellan gum (0.4 % w/v) and sodium citrate (0.3 % w/v)) was found to be “spoon thick” in consistency that is accepted for dysphagic patients as...
全文获取路径: IAS 
分享到:

×
关键词翻译
关键词翻译
  • percentage 百分数
  • edible 食用的
  • formulation 配方
  • dosage 放射剂量
  • consistency 一致性
  • viscosity 粘度
  • appearance 外表
  • formulate 公式化
  • excipient 赋形剂
  • syneresis 脱水收缩