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Liquid Lipids Act as Polymorphic Modifiers of Tristearin-Based Formulations Produced by Melting Technologies. Pharmaceutics 2021; 13:pharmaceutics13071089. [PMID: 34371779 PMCID: PMC8308959 DOI: 10.3390/pharmaceutics13071089] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 11/27/2022] Open
Abstract
Despite the growing interest in lipid-based formulations, their polymorphism is still a challenge in the pharmaceutical industry. Understanding and controlling the polymorphic behavior of lipids is a key element for achieving the quality and preventing stability issues. This study aims to evaluate the impact of different oral-approved liquid lipids (LL) on the polymorphism, phase transitions and structure of solid lipid-based formulations and explore their influence on drug release. The LL investigated were isopropyl myristate, ethyl oleate, oleic acid, medium chain trigycerides, vitamin E acetate, glyceryl monooleate, lecithin and sorbitane monooleate. Spray-congealing was selected as an example of a melting-based solvent-free manufacturing method to produce microparticles (MPs) of tristearin (Dynasan®118). During the production process, tristearin MPs crystallized in the metastable α-form. Stability studied evidenced a slow phase transition to the stable β-polymorph overtime, with the presence of the α-form still detected after 60 days of storage at 25 °C. The addition of 10% w/w of LL promoted the transition of tristearin from the α-form to the stable β-form with a kinetic varying from few minutes to days, depending on the specific LL. The combination of various techniques (DSC, X-ray diffraction analysis, Hot-stage polarized light microscopy, SEM) showed that the addition of LL significantly modified the crystal structure of tristearin-based formulations at different length scales. Both the polymorphic form and the LL addition had a strong influence on the release behavior of a model hydrophilic drug (caffeine). Overall, the addition of LL can be considered an interesting approach to control triglyceride crystallization in the β-form. From the industrial viewpoint, this approach might be advantageous as any polymorphic change will be complete before storage, hence enabling the production of stable lipid formulations.
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Salar-Behzadi S, Corzo C, Gomes Lopes D, Meindl C, Lochmann D, Reyer S. Novel approach for overcoming the stability challenges of lipid-based excipients. Part 2: Application of polyglycerol esters of fatty acids as hot melt coating excipients. Eur J Pharm Biopharm 2020; 148:107-117. [PMID: 31982575 DOI: 10.1016/j.ejpb.2020.01.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 01/14/2020] [Accepted: 01/20/2020] [Indexed: 11/16/2022]
Abstract
The application of hot melt coating (HMC) as an economic and solvent-free technology is restricted in pharmaceutical development, due to the instable solid-state of HMC excipients resulting in drug release instability. We have previously introduced polyglycerol esters of fatty acids (PGFAs) with stable solid-state (Part 1). In this work we showed a novel application of PGFAs as HMC excipients with stable performance. Three PGFA compounds with a HLB range of 5.1-6.2 were selected for developing immediate-release formulations. The HMC properties were investigated. The viscosity of molten lipids at 100 °C was suitable for atomizing. The DSC data showed the absence of low solidification fractions, thus reduced risk of agglomeration during the coating process. The driving force for crystallization of selected compounds was lower and the heat flow exotherms were broader compared to conventional HMC formulations, indicating a lower energy barrier for nucleation and lower crystallization rate. Lower spray rates and a process temperature close to solidification temperature were desired to provide homogeneous coating. DSC and X-ray diffraction data revealed stable solid state during 6 months storage at 40 °C. API release was directly proportional to HLB and indirectly proportional to crystalline network density and was stable during investigated 3 months. Cytotoxicity was assessed by dehydrogenase activity and no in vitro cytotoxic effect was observed.
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Affiliation(s)
- Sharareh Salar-Behzadi
- Research Center for Pharmaceutical Engineering GmbH, Graz, Austria; Institute of Pharmaceutical Sciences, Department of Pharmaceutical Technology, University of Graz, Graz, Austria.
| | - Carolina Corzo
- Research Center for Pharmaceutical Engineering GmbH, Graz, Austria; Institute of Pharmaceutical Sciences, Department of Pharmaceutical Technology, University of Graz, Graz, Austria
| | | | - Claudia Meindl
- Center for Medical Research, Medical University of Graz, Graz, Austria
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Liu C, Zheng Z, Zaaboul F, Cao C, Huang X, Liu Y. Effects of wax concentration and carbon chain length on the structural modification of fat crystals. Food Funct 2019; 10:5413-5425. [PMID: 31397453 DOI: 10.1039/c9fo00813f] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Natural waxes are cost-effective and potential fat crystallization modifiers; however, there is limited information about their implementation in solid triacylglycerol (TAG) oil. Herein, we investigated the effects of two natural waxes, namely, candelilla wax (CLW) and rice bran wax (RW), with different concentrations (2, 4, 6, and 8 wt%) and carbon chains on the crystal growth and structure of palm kernel stearin (PKS85). CLW significantly accelerated the PKS85 crystallization process. Both waxes could induce a new hydrocarbon chain with the lengths of 3.70 and 4.15 Å during the TAG crystallization, respectively. Particularly, X-ray diffraction (XRD) indicated that PKS85 combined with CLW showed a similar lamellar thickness (d001) and crystal domain size (ξ) with pure PKS85, whereas that of PKS85 containing RW was 1.7-1.8 and 1.5-1.8 fold higher, respectively. This result corresponded to the carbon chain length of CLW and RW, which was double and quadruple that of PKS85, respectively. Further, these variations were reflected in the crystal microstructures of PKS85 with CLW and RW, where the former showed small homogeneous crystals, while the latter displayed large rod-like layered crystals. In addition, the firmness significantly increased when CLW and RW were added, which is possibly attributed to the fact that the waxes became the backbone of the crystal "fence". Our findings give clear insight into the interaction between TAGs and wax molecules in the crystallization process, which can help guide the utilization of natural waxes in the modification of fats.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Chen Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Xinlei Huang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Zulkurnain M, Balasubramaniam VM, Maleky F. Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure. Molecules 2019; 24:molecules24152853. [PMID: 31390764 PMCID: PMC6696334 DOI: 10.3390/molecules24152853] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 07/30/2019] [Accepted: 08/01/2019] [Indexed: 11/26/2022] Open
Abstract
Different fractions of fully hydrogenated soybean oil (FHSBO) in soybean oil (10–30% w/w) and the addition of 1% salt (sodium chloride) were used to investigate the effect of high-pressure treatments (HP) on the crystallization behaviors and physical properties of the binary mixtures. Sample microstructure, solid fat content (SFC), thermal and rheological properties were analyzed and compared against a control sample (crystallized under atmospheric condition). The crystallization temperature (Ts) of all model fats under isobaric conditions increased quadratically with pressure until reaching a pressure threshold. As a result of this change, the sample induction time of crystallization (tc) shifted from a range of 2.74–0.82 min to 0.72–0.43 min when sample crystallized above the pressure threshold under adiabatic conditions. At the high solid mass fraction, the addition of salt reduced the pressure threshold to induce crystallization during adiabatic compression. An increase in pressure significantly reduced mean cluster diameter in relation to the reduction of tc regardless of the solid mass fraction. In contrast, the sample macrostructural properties (SFC, storage modulus) were influenced more significantly by solid mass fractions rather than pressure levels. The creation of lipid gel was observed in the HP samples at 10% FHSBO. The changes in crystallization behaviors indicated that high-pressure treatments were more likely to influence crystallization mechanisms at low solid mass fraction.
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Affiliation(s)
- Musfirah Zulkurnain
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
| | - V M Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA.
- Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA.
| | - Farnaz Maleky
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA.
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Lopes DG, Koutsamanis I, Becker K, Scheibelhofer O, Laggner P, Haack D, Stehr M, Zimmer A, Salar-Behzadi S. Microphase separation in solid lipid dosage forms as the cause of drug release instability. Int J Pharm 2017; 517:403-412. [DOI: 10.1016/j.ijpharm.2016.12.040] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/06/2016] [Accepted: 12/17/2016] [Indexed: 11/29/2022]
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