Investigation of Novel Multifunctional Pharmaceutical Excipients

Abstract

The pharmaceutical industry constantly seeks innovative excipients to enhance drug delivery and improve pharmaceutical formulations. The current study focuses on investigating novel multifunctional pharmaceutical excipients using the Microwave Induced Diffusion (MIND) technique. Widely used excipients like Microcrystalline Cellulose (MCC), Lactose Monohydrate, and Starch were selected as key components to create multifunctional excipients with improved properties, such as flowability, compressibility, dilution potential, and tensile strength. The study explores the optimization of these composites and their potential applications in immediate-release, mouth-dissolving, and fast-disintegrating tablets. The results demonstrate the promise of MIND as an efficient and cost-effective method for the development of novel pharmaceutical excipients. Two sets of composites were prepared using the MIND technique. The first set combined Microcrystalline Cellulose and Starch (MCCS), while the second set combined Microcrystalline Cellulose and Lactose Monohydrate (MCLM). The optimized composites were then evaluated for various physical properties and chemical characterization. newlineSolid-state characterization was performed on the optimized composites, evaluating their particle size, shape, distribution, surface morphology, degree of crystallinity, and hygroscopicity using proven analytical methods. Powder characteristics were determined, including bulk and tapped densities, angle of repose, porosity, lubricant sensitivity ratio, and dilution potential. The compaction patterns of MCLM were assessed using Heckel and Kawakita equations, and the compressibility, tabletability, and compactability (CTC) profile. newlineFor the MCCS composites, the combination of Corn Starch (30%) and Microcrystalline Cellulose (70%) was identified as the best formulation using I Optimal statistical design. The results showed that the MID-processed MCC-starch composites had improved properties compared to the physical mixture of the two excipients. The compos