ABSTRACT
Hot melt extrusion offers an efficient way of increasing the solubility of a poorly soluble drug. Shellac has potential as a pharmaceutical matrix polymer that can be used in this extrusion process, with further advantages for use in enteric drug delivery systems. The rheological property of a material affects the extrusion process conditions. However, the literature does not refer to any published work that investigates the processability of various shellac materials. This work explores various types of shellac and explores their physicochemical and thermal properties along with their processability in the hot melt extrusion application. Physicochemical characterization of the materials was achieved using differential scanning calorimetry, Fourier transform infrared spectroscopy, scanning electron microscopy and energy-dispersive X-ray spectroscopy. Additional processability characterization was achieved using melt flow index and rheology analysis. The results indicated that there was no chemical difference between the various shellac types compared in this study. However, the extrudable temperature ranges and rheological properties of different shellac types varied; SSB 55 Pharma FL had the lowest processing temperature and glass transition temperatures. Due to the shear-thinning behaviours, shellac can be extruded at lower temperatures. This study provides necessary data to determine the processing conditions in hot melt extrusion applications for the range of shellac materials.
ABSTRACT
Microcapsules containing Lactobacillus paracasei BGP-1 were produced by co-extrusion technology using alginate and alginate-shellac blend as wall materials. Sunflower oil and coconut fat were used as vehicles to incorporate BGP-1 into the microcapsules. The microcapsules were evaluated with regard the particle size, morphology, water activity and survival of probiotics after 60days of storage at room temperature. Fluidized bed and lyophilization were used to dry the microcapsules and the effect of these processes on probiotic viability was also evaluated. Next, dried microcapsules were exposed to simulated gastrointestinal fluids to verify the survival of BGP-1. Microcapsules dried by fluidized bed had spherical shape and robust structures, whereas lyophilized microcapsules had porous and fragile structures. Dried microcapsules presented a medium size of 0.71-0.86mm and aw ranging from 0.14 to 0.36, depending on the drying process. When comparing the effects of drying processes on BGP-1 viability, the fluidized bed was less aggressive than lyophilization. The alginate-shellac blend combined with coconut fat as core effectively protected the encapsulated probiotic under simulated gastrointestinal conditions. Thus, the production of microcapsules by co-extrusion followed by drying using the fluidized bed is a promising strategy for protection of probiotic cells.
ABSTRACT
BACKGROUND: A number of different grades of shellac are commercially available and most of them are known only as generic shellac and are not further differentiated. The investigated grades of shellac in this study are based on different insect strains, host trees, refining methods, and products from different suppliers. METHOD: The Gardner/Iodine color values of alcoholic and aqueous solutions of the various shellac grades were measured. Glass transition temperatures and pK(a)-values were determined. To assess chemical differences in the tested shellac grades, MALDI-TOF analysis was performed. RESULTS: Differences were found in color, T(G), and pK(a)-values and in the mass spectra by MALDI-TOF analysis. CONCLUSIONS: The results indicate that these methods can facilitate the determination of identity and are quality control parameters for shellac.
