JOURNAL OF THE CZECH PHARMACEUTICAL SOCIETY AND THE SLOVAK PHARMACEUTICAL SOCIETY

Čes. slov. farm. 2010, 59(2):67-73

Microparticles on the oxycellulose base - influence of processual variables on encapsulation efficiency

M. Bajerová*, K. Dvořáčková, J. Gajdziok, R. Masteiková
Veterinární a farmaceutická univerzita Brno, Farmaceutická fakulta, Ústav technologie léků

Microparticles have been a subject of intensive studies in pharmaceutical technology, their encapsulation efficiency being an important parameter in the preparation of microparticles. Higher values of encapsulation efficiency result in a more effective manufacturing process and subsequently in lower economic costs. This study aimed to prepare microparticles with the use of the method of outer gelation of the semisynthetic polymer oxycellulose with diclofenac using sodium salt as the model agent and to examine the influence of selected processual variables on the value of encapsulation efficacy. Processual variables included: the temperature of the hardening solution, the presence of the active ingredient in the hardening solution and the use of ultrasound waves in the process of hardening. The method with the use of which the hardening solution saturated with the active ingredient was cooled to the temperature of 4 °C was selected as the optimal one for the preparation of microparticles on the base of oxycellulose. The combination of these parameters resulted in the highest encapsulation efficiency (batch 4c - 75.24%). Hardening of microparticles by means of ultrasound waves proved to be unsuitable and resulted in a decrease in encapsulation efficiency.

Keywords: microparticles; oxycellulose; outer gelation; encapsulation efficiency; optimization of the process

Received: January 25, 2009; Accepted: February 17, 2010; Published: February 1, 2010  Show citation

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Bajerová M, Dvořáčková K, Gajdziok J, Masteiková R. Microparticles on the oxycellulose base - influence of processual variables on encapsulation efficiency. Čes. slov. farm. 2010;59(2):67-73.
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