Bioadhesive drug delivery system of diltiazem hydrochloride for improved bioavailability in cardiac therapy

Purpose: To prepare and evaluate bioadhesive buccal films of diltiazem hydrochloride (a L-type calcium channel blocker) for overcoming the limitations of frequent dosing, low bioavailability and gastrointestinal discomfort of oral delivery. Methods: Buccal films were prepared by solvent casting technique using sodium carboxymethylcellulose, polyvinyl pyrrolidone K-30 and polyvinyl alcohol. The films were evaluated for weight, thickness, surface pH, swelling index, in vitro residence time, folding endurance, in vitro release, ex-vivo permeation (across porcine buccal mucosa) and drug content uniformity. Results: The drug content of the formulations was uniform with a range of 18.94 ± 0.066 (F2) to 20.08 ± 0.07 mg per unit film (F1). The films exhibited controlled release ranging from 58.76 ± 1.62 to 91.45 ± 1.02 % over a period > 6 h. The films containing 20 mg diltiazem hydrochloride, polyvinyl alcohol (10 %) and polyvinyl pyrrolidone (1 % w/v) i.e. formulation F5, showed moderate swelling, convenient residence time and promising drug release, and thus can be selected for further development of a buccal film for potential therapeutic uses. Conclusion: The developed formulation is a potential bioadhesive buccal system for delivering diltiazem directly to systemic circulation, circumventing first-pass metabolism, avoiding gastric discomfort and improving bioavailability at a minimal dose.

Recent Developments in Wine Tartaric Stabilization

Tartrate precipitation is still a relevant subject in Enology, being one of the most common problems of wine physical-chemical instability. Potassium bitartrate and calcium tartrate precipitations are undesirable phenomena which can occur in bottled wines, especially when these are stored at low temperatures. The occurrence of tartrate salt crystals (potassium hydrogen tartrate – KHT and calcium tartrate – CaT) in bottles has severe consequences in the final aspect of the wine and therefore on the consumer’s acceptance, making tartrate wine stabilization virtually mandatory before bottling. Currently, several solutions to prevent this haze are available: subtractive methods including the conventional cold treatments that promote the cristalization of KHT, removal of potassium and calcium ions either by electrodialysis or ion exchange resins; and additive methods such as the addition of carboxymethylcellulose, mannoproteins or metatartaric acid. For monitoring the KHT stability, several analytical methods have been developed based on conductivity evaluation, namely the mini-contact test and the saturation temperature measurements (TS). These methods will also be revisited, aiming to raise awareness of their utility as tools in quality control of wines. This review addresses tartrate precipitation subject and the most recent preventive solutions available, pointing out the advantages and drawbacks of each one, and its impact on the final characteristics of the wine.