Hot-melt extrusion technology and pharmaceutical application

The use of hot-melt extrusion (HME) within the pharmaceutical industry is steadily increasing, due to its proven ability to efficiently manufacture novel products. The process has been utilized readily in the plastics industry for over a century and has been used to manufacture medical devices for several decades. The development of novel drugs with poor solubility and bioavailability brought the application of HME into the realm of drug-delivery systems. This has specifically been shown in the development of drug-delivery systems of both solid dosage forms and transdermal patches. HME involves the application of heat, pressure and agitation through an extrusion channel to mix materials together, and subsequently forcing them out through a die. Twin-screw extruders are most popular in solid dosage form development as it imparts both dispersive and distributive mixing. It blends materials while also imparting high shear to break-up particles and disperse them. HME extrusion has been shown to molecularly disperse poorly soluble drugs in a polymer carrier, increasing dissolution rates and bioavailability. The most common difficulty encountered in producing such dispersions is stabilization of amorphous drugs, which prevents them from recrystallization during storage. Pharmaceutical industrial suppliers, of both materials and equipment, have increased their development of equipment and chemicals for specific use with HME. Clearly, HME has been identified as an important and significant process to further enhance drug solubility and solid-dispersion production. © 2012 Future Science Ltd.

The manufacture and characterisation of hot-melt extruded enteric tablets

The aim of this highly novel study was to use hot-melt extrusion technology as an alternative process to enteric coating. In so doing, oral dosage forms displaying enteric properties may be produced in a continuous, rapid process, providing significant advantages over traditional pharmaceutical coating technology. Eudragit (R) L100-55, an enteric polymer, was pre-plasticized with triethyl citrate (TEC) and citric acid and subsequently dry-mixed with 5-aminosalicylic acid, a model active pharmaceutical ingredient (API), and an optional gelling agent (PVP (R) K30 or Carbopol (R) 971P). Powder blends were hot-melt extruded as cylinders, cut into tablets and characterised using powder X-ray diffraction (PXRD), differential scanning calorimetry (DSC) and dissolution testing conducted in both pH 1.2 and pH 6.8 buffers. Increasing the concentration of TEC significantly lowered the glass transition temperature (T,) of Eudragit (R) L100-55 and reduced temperatures necessary for extrusion as well as the die pressure. Moreover, citric acid (17% w/w) was shown to act as a solid-state plasticizer. HME tablets showed excellent gastro-resistance, whereas milled extrudates compressed into tablets released more than 10% w/w of the API in acidic media. Drug release from HME tablets was dependent upon the concentration of TEC, the presence of citric acid, PVP K30, and Carbopol (R) 971P in the matrix, and pH of the dissolution media. The inclusion of an optional gelling agent significantly reduced the erosion of the matrix and drug release rate at pH 6.8; however, the enteric properties of the matrix were lost due to the formation of channels within the tablet. Consequently this work is both timely and highly innovative and identifies for the first time a method of producing an enteric matrix tablet using a continuous hot-melt extrusion process.

Physicochemical Characterization of Hot Melt Extruded Bicalutamide–Polyvinylpyrrolidone Solid Dispersions

Solid molecular dispersions of bicalutamide (BL) and polyvinylpyrrolidone (PVP) were prepared by hot melt extrusion technology at drug-to-polymer ratios of 1:10, 2:10, and 3:10 (w/w). The solid-state properties of BL, physical mixtures of BL/PVP, and hot melt extrudates were characterized using differential scanning calorimetry (DSC), powder X-ray diffractometry (PXRD), Raman, and Fourier transform infrared (FTIR) spectroscopy. Drug dissolution studies were subsequently conducted on hot melt extruded solid dispersions and physical mixtures. All hot melt extrudates had a single Tg between theTg of amorphous BL and PVP indicating miscibility of BL with PVP and the formation of solid molecular dispersions. PXRD con?rmed the presence of the amorphous form of BL within the extrudates. Conversely, PXRD patterns recorded for physical mixtures showed sharp bands characteristic of crystalline BL, whereas DSC traces had a distinct endotherm at 1968C corresponding to melting of crystalline BL. Further investigations using DSC con?rmed solid-state plasticization of PVP by amorphous BL and hence antiplasticization of amorphous BL by PVP. Experimentally observed Tg values of physical mixtures were shown to be signi?cantly higher than those calculated using the Gordon–Taylor equation suggesting the formation of strong intermolecular interactions between BL and PVP. FTIR and Raman spectroscopy were used to investigate these interactions and strongly suggested the presence of secondary interaction between PVP and BL within the hot melt extrudates. The drug dissolution properties of hot melt extrudates were enhanced signi?cantly in comparison to crystalline BL and physical mixtures. Moreover, the rate and extent of BL release were highly dependent on the amount of PVP present within the extrudate. Storage of the extrudates con?rmed the stability of amorphous BL for up to 12 months at 208C, 40% RH whereas stability was reduced under highly humid conditions (208C, 65% RH). Interestingly, BL recrystallization after storage under these conditions had no effect on the dissolution properties of the extrudates.

Biofabricação de enxertos porosos de PCL/FastOs™: aplicação óssea

A Engenharia de Tecidos é um domínio multidisciplinar que combina especialistas de múltiplos domínios, no sentido de se desenvolverem substitutos biológicos para a regeneração, reparação ou restauração de funções de órgãos ou tecidos. A estratégia mais comum em engenharia de tecidos consiste na utilização de matrizes de suporte (scaffolds) tridimensionais, biocompatíveis, biodegradáveis e altamente porosos, os quais servem de substrato físico ao processo de adesão, proliferação e diferenciação celular. O objectivo deste trabalho de investigação centrou-se na produção e caracterização de scaffolds de PCL e de PCL com partículas de biovidro, abordando um processo de biofabricação, que teve por base o princípio da extrusão. Utilizou-se para tal um equipamento patenteado pelo Centro para o Desenvolvimento Rápido e Sustentado do Produto (CDRsp) designado Bioextruder. Trata-se de um sistema concebido para a produção de matrizes com ou sem encapsulamento de células, de uma forma automática, flexível e integrada. As estruturas obtidas caracterizaram-se quanto às propriedades térmicas, químicas, morfológicas e mecânicas. Realizaram-se ainda, testes de bioactividade e testes de degradação in vitro. Os resultados obtidos mostram que as condições de processamento não induzem qualquer alteração no que diz respeito às propriedades térmicas e químicas dos materiais, que o aumento do teor de biovidro conduz a uma fragmentação da matriz polimérica num período de tempo mais curto, que os scaffolds obtidos apresentam uma geometria bem definida e uma distribuição de poros uniforme. Demonstra-se assim, que a combinação da matriz polimérica (PCL) com o biovidro, sob a forma de scaffolds é promissora para aplicações em Engenharia de Tecidos e Medicina Regenerativa.

Development of ready-to-eat extruded fish based noodles in semi-rigid containers”

Fish and fishery products are having a unique place in global food market due to its unique taste and flavour; moreover, the presence of easily digestible proteins, lipids, vitamins and minerals make it a highly demanded food commodity.Fishery products constitute a major portion of international trade, which is a valuable source of foreign exchange to many developing countries.Several new technologies are emerging to produce various value added products from food; “extrusion technology” is one among them. Food extruder is a better choice for producing a wide variety of high value products at low volume because of its versatility. Extruded products are shelf-stable at ambient temperature. Extrusion cooking is used in the manufacture of food products such as ready-to-eat breakfast cereals, expanded snacks, pasta, fat-bread, soup and drink bases. The raw materialin the form of powder at ambient temperature is fed into extruder at a known feeding rate. The material first gets compacted and then softens and gelatinizes and/or melts to form a plasticized material, which flows downstream into extruder channel and the final quality of the end products depends on the characteristics of starch in the cereals and protein ingredient as affected by extrusion process. The advantages of extrusion process are the process is thermodynamically most efficient, high temperature short time enables destruction of bacteria and anti-nutritional factors, one step cooking process thereby minimizing wastage and destruction of fat hydrolyzing enzymes during extrusion process and enzymes associated with rancidity.

The use of extruded feed in fish food

In our country, the intensive culture of fish has been making progress due to the availability of extruded rations, which are characterized by the way they have been formulated to assist the nutritional demands of the tropical species and for facilitating a better practice of alimentary handling. This process checks the extruded product density and the desirable physical/chemical aspects to a diet that should be handled in the water, the critical factor of this activity. It is important to emphasize that this product stays to the surface of the water, facilitates the consumption control and the observation of the general aspects of the school of fish, as well as guaranteeing that no deterioration of the physical/chemical characteristics of the water occurs. The floating characteristic of the extruded ration is preferable for farmers because most of the tropical species feed at the surface of the water. In some cases, in the function of the alimentary habit, the thermal conditions of the water and the handling system produce granules with different densities. This is due to the humidity and the applied cooking heat, which modifies the time of hydration, and consequently the ability to float. To establish the physical presentation idea for a ration for tropical fishes, it is necessary that the pellets come in sizes, textures, humidities and densities in order to allow for the different phases of the lives of the fishes. This ration should be the result of characteristics of the species, such as the anatomophysiologics particularities, alimentary habits, digestive capacity and alimentary behavior. Only in this way is it possible to offer to those fishes a ration whose nutritious value and physical presentation facilitate the best biological and economic answers.Those aspects need to be reviewed because the tropical species that are cultivated in our country present selective behavior in relation to the size of the pellet. Generally, this has access to the digestive system without waste; the digestibility, therefore, is dependent upon the size of the particles and the physical aspects of the pellets. They should still consider that those granules could be less abrasive and softer. The extruded rations available in the national market present a qualitative reference to its proteic level, whose consequence allows us to infer that those are overestimated for the final phase of those fishes. Thus, the final cost of production is made unfeasible. In this point of view of the development of the national fish culture, and the growing adoption of the intensive system of production, it can link that such progress is a function of the availability of the rations in the extruded form. Although this technique of processing of rations has revolutionized the market in such a way that has been seen as preferable for farmers, some feel that there is a lack of products best suited for the initial phases of fingerlings production.

Caracterização de produtos extrusados de misturas de farinha de soja, fécula e farelo de mandioca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Propriedades de pasta e térmicas de misturas instantâneas de farinha de soja, fécula e farelo de mandioca

The application of extrusion technology in the food industry has enabled the development of new commercial products of fast preparation, and maintaining the nutritional characteristics after the process. During this process there are changes in raw material due to the action of temperature, humidity and mechanical friction resulting in a modified product which can be used in various industrial applications. This work aimed to evaluate the effect of the composition of the raw material and operating conditions of the extrusion process on the properties of paste and thermal properties in the development of a functional instant flour of cassava and soybean. The results showed significant effects of all operating parameters on the rheological properties studied. The extruded flours showed no residual gelatinization enthalpy, suggesting that the starch in the samples was gelatinized. The experimental conditions of the smallest percentages of cassava residue (10%) and high soybean flour (25%) mixed with cassava starch, extrusion temperature of 75ºC and low screw speed (170rpm) leads to obtain instant flour with desirable characteristics.