Encapsulation of liquids using a counter rotating twin screw extruder.
Identifieur interne : 000665 ( Main/Exploration ); précédent : 000664; suivant : 000666Encapsulation of liquids using a counter rotating twin screw extruder.
Auteurs : Markus W. Tackenberg [Allemagne] ; Ralph Krauss [Allemagne] ; Andreas Marmann [Allemagne] ; Markus Thommes [Allemagne] ; Heike P. Schuchmann [Allemagne] ; Peter Kleinebudde [Allemagne]Source :
- European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V [ 1873-3441 ] ; 2015.
English descriptors
- KwdEn :
- Bone Screws, Citrus sinensis (chemistry), Crystallization (methods), Hot Temperature, Pharmaceutical Preparations (chemistry), Polysaccharides (chemistry), Powders (chemistry), Silicone Elastomers (chemistry), Sucrose (chemistry), Technology, Pharmaceutical (methods), Terpenes (chemistry), Volatile Organic Compounds (chemistry), alpha-Tocopherol (chemistry).
- MESH :
- chemical , chemistry : Pharmaceutical Preparations, Polysaccharides, Powders, Silicone Elastomers, Sucrose, Terpenes, Volatile Organic Compounds, alpha-Tocopherol.
- chemistry : Citrus sinensis.
- methods : Crystallization, Technology, Pharmaceutical.
- Bone Screws, Hot Temperature.
Abstract
Until now extrusion is not applied for pharmaceutical encapsulation processes, whereas extrusion is widely used for encapsulation of flavours within food applications. Based on previous mixing studies, a hot melt counter-rotating extrusion process for encapsulation of liquid active pharmaceutical ingredients (APIs) was investigated. The mixing ratio of maltodextrin to sucrose as matrix material was adapted in first extrusion trials. Then the number of die holes was investigated to decrease expansion and agglutination of extrudates to a minimum. At a screw speed of 180 min(-1) the product temperature was decreased below 142 °C, resulting in extrudates of cylindrical shape with a crystalline content of 9-16%. Volatile orange terpenes and the nonvolatile α-tocopherol were chosen as model APIs. Design of experiments were performed to investigate the influences of barrel temperature, powder feed rate, and API content on the API retentions. A maximum of 9.2% α-tocopherol was encapsulated, while the orange terpene encapsulation rate decreased to 6.0% due to evaporation after leaving the die. During 12 weeks of storage re-crystallization of sucrose occurred; however, the encapsulated orange terpene amount remained unchanged.
DOI: 10.1016/j.ejpb.2014.11.017
PubMed: 25460584
Affiliations:
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Tackenberg</name><affiliation wicri:level="3"><nlm:affiliation>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University, Duesseldorf, Germany; Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany. 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KG, Metten</wicri:regionArea><wicri:noRegion>Metten</wicri:noRegion><wicri:noRegion>Metten</wicri:noRegion><wicri:noRegion>Metten</wicri:noRegion></affiliation></author><author><name sortKey="Marmann, Andreas" sort="Marmann, Andreas" uniqKey="Marmann A" first="Andreas" last="Marmann">Andreas Marmann</name><affiliation wicri:level="1"><nlm:affiliation>Institute of Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University, Duesseldorf, Germany. Electronic address: andreas.marmann@hhu.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Pharmaceutical Biology and Biotechnology, Heinrich-Heine-University, Duesseldorf</wicri:regionArea><wicri:noRegion>Duesseldorf</wicri:noRegion><wicri:noRegion>Duesseldorf</wicri:noRegion><wicri:noRegion>Duesseldorf</wicri:noRegion></affiliation></author><author><name sortKey="Thommes, Markus" sort="Thommes, Markus" uniqKey="Thommes M" first="Markus" last="Thommes">Markus Thommes</name><affiliation wicri:level="1"><nlm:affiliation>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University, Duesseldorf, Germany. Electronic address: markus.thommes@hhu.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University, Duesseldorf</wicri:regionArea><wicri:noRegion>Duesseldorf</wicri:noRegion><wicri:noRegion>Duesseldorf</wicri:noRegion><wicri:noRegion>Duesseldorf</wicri:noRegion></affiliation></author><author><name sortKey="Schuchmann, Heike P" sort="Schuchmann, Heike P" uniqKey="Schuchmann H" first="Heike P" last="Schuchmann">Heike P. Schuchmann</name><affiliation wicri:level="3"><nlm:affiliation>Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany. Electronic address: heike.schuchmann@kit.edu.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe</wicri:regionArea><placeName><region type="land" nuts="1">Bade-Wurtemberg</region><region type="district" nuts="2">District de Karlsruhe</region><settlement type="city">Karlsruhe</settlement></placeName></affiliation></author><author><name sortKey="Kleinebudde, Peter" sort="Kleinebudde, Peter" uniqKey="Kleinebudde P" first="Peter" last="Kleinebudde">Peter Kleinebudde</name><affiliation wicri:level="1"><nlm:affiliation>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University, Duesseldorf, Germany. Electronic address: kleinebudde@hhu.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University, Duesseldorf</wicri:regionArea><wicri:noRegion>Duesseldorf</wicri:noRegion><wicri:noRegion>Duesseldorf</wicri:noRegion><wicri:noRegion>Duesseldorf</wicri:noRegion></affiliation></author></analytic><series><title level="j">European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V</title><idno type="eISSN">1873-3441</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Bone Screws</term><term>Citrus sinensis (chemistry)</term><term>Crystallization (methods)</term><term>Hot Temperature</term><term>Pharmaceutical Preparations (chemistry)</term><term>Polysaccharides (chemistry)</term><term>Powders (chemistry)</term><term>Silicone Elastomers (chemistry)</term><term>Sucrose (chemistry)</term><term>Technology, Pharmaceutical (methods)</term><term>Terpenes (chemistry)</term><term>Volatile Organic Compounds (chemistry)</term><term>alpha-Tocopherol (chemistry)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Pharmaceutical Preparations</term><term>Polysaccharides</term><term>Powders</term><term>Silicone Elastomers</term><term>Sucrose</term><term>Terpenes</term><term>Volatile Organic Compounds</term><term>alpha-Tocopherol</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Crystallization</term><term>Technology, Pharmaceutical</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Bone Screws</term><term>Hot Temperature</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Until now extrusion is not applied for pharmaceutical encapsulation processes, whereas extrusion is widely used for encapsulation of flavours within food applications. Based on previous mixing studies, a hot melt counter-rotating extrusion process for encapsulation of liquid active pharmaceutical ingredients (APIs) was investigated. The mixing ratio of maltodextrin to sucrose as matrix material was adapted in first extrusion trials. Then the number of die holes was investigated to decrease expansion and agglutination of extrudates to a minimum. At a screw speed of 180 min(-1) the product temperature was decreased below 142 °C, resulting in extrudates of cylindrical shape with a crystalline content of 9-16%. Volatile orange terpenes and the nonvolatile α-tocopherol were chosen as model APIs. Design of experiments were performed to investigate the influences of barrel temperature, powder feed rate, and API content on the API retentions. A maximum of 9.2% α-tocopherol was encapsulated, while the orange terpene encapsulation rate decreased to 6.0% due to evaporation after leaving the die. During 12 weeks of storage re-crystallization of sucrose occurred; however, the encapsulated orange terpene amount remained unchanged.</div></front></TEI><affiliations><list><country><li>Allemagne</li></country><region><li>Bade-Wurtemberg</li><li>District de Karlsruhe</li></region><settlement><li>Karlsruhe</li></settlement></list><tree><country name="Allemagne"><region name="Bade-Wurtemberg"><name sortKey="Tackenberg, Markus W" sort="Tackenberg, Markus W" uniqKey="Tackenberg M" first="Markus W" last="Tackenberg">Markus W. Tackenberg</name></region><name sortKey="Kleinebudde, Peter" sort="Kleinebudde, Peter" uniqKey="Kleinebudde P" first="Peter" last="Kleinebudde">Peter Kleinebudde</name><name sortKey="Krauss, Ralph" sort="Krauss, Ralph" uniqKey="Krauss R" first="Ralph" last="Krauss">Ralph Krauss</name><name sortKey="Marmann, Andreas" sort="Marmann, Andreas" uniqKey="Marmann A" first="Andreas" last="Marmann">Andreas Marmann</name><name sortKey="Schuchmann, Heike P" sort="Schuchmann, Heike P" uniqKey="Schuchmann H" first="Heike P" last="Schuchmann">Heike P. Schuchmann</name><name sortKey="Thommes, Markus" sort="Thommes, Markus" uniqKey="Thommes M" first="Markus" last="Thommes">Markus Thommes</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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