Ionotropically cross-linked κ-carrageenan gel beads of pepsin for stability improvement: optimization and physicochemical characterization using Box-Behnken design

Authors

  • MG SANKALIA Centre of Relevance and Excellence in Novel Drug Delivery Systems, Pharmacy Department, G. H. Patel Building, Donor’s Plaza, The M. S. University of Baroda, Fatehgunj, Vadodara – 390 002, Gujarat, India.
  • JM SANKALIA Centre of Relevance and Excellence in Novel Drug Delivery Systems, Pharmacy Department, G. H. Patel Building, Donor’s Plaza, The M. S. University of Baroda, Fatehgunj, Vadodara – 390 002, Gujarat, India.
  • VB SUTARIYA Centre of Relevance and Excellence in Novel Drug Delivery Systems, Pharmacy Department, G. H. Patel Building, Donor’s Plaza, The M. S. University of Baroda, Fatehgunj, Vadodara – 390 002, Gujarat, India.
  • RC MASHRU Centre of Relevance and Excellence in Novel Drug Delivery Systems, Pharmacy Department, G. H. Patel Building, Donor’s Plaza, The M. S. University of Baroda, Fatehgunj, Vadodara – 390 002, Gujarat, India.

Keywords:

Biopolymer, Carrageenan, Dissolution, Hydrogel, Ionotropic gelation, Pepsin, Stability, Thermal analysis

Abstract

This work examines the infl uence of process parameters, namely κ-carrageenan concentration, potassium chloride concentration,and hardening time, on pepsin entrapped in ionotropically crosslinked κ-carrageenan beads for improvementof its stability using response surface methodology. A Box-Behnken design was employed to investigate the effect ofprocess variables on the entrapment, time required for 50% enzyme release (T50), time required for 90% enzyme release(T90), and particle size. The beads were prepared by dropping the κ-carrageenan containing pepsin into a magneticallystirred potassium chloride solution. In vitro enzyme release profi le of the beads was fi tted to various release kineticsmodels in order to understand the release mechanism. Topographical characterization was carried out by SEM, andentrapment was confi rmed by FTIR and DSC. Stability testing was carried out according to the ICH guidelines forzones III and IV. A polymeric matrix prepared by 3.0% w/v κ-carrageenan and 0.3 M potassium chloride using theionotropic gelatin method, with a hardening time of 10 min resulted in the production of beads characterized by aspherical disk shaped with a collapsed center, an absence of aggregates, an entrapment of more than 80%, and a T90of less than 40 min. The shelf-life of the pepsin-loaded beads was found to increase to 3.24 years compared with 0.97years for the conventional formulation. It can be inferred that the proposed methodology can be used to prepare pepsinloadedκ-carrageenan beads for stability improvement. In addition, the proper selection of rate-controlling carrageenanconcentration and their interactive potential for crosslinking is important, and will determine the overall size and shapeof beads, the duration and pattern of dissolution profi les, and the enzyme loading capacity.

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Published

2007-09-20

How to Cite

1.
SANKALIA M, SANKALIA J, SUTARIYA V, MASHRU R. Ionotropically cross-linked κ-carrageenan gel beads of pepsin for stability improvement: optimization and physicochemical characterization using Box-Behnken design. Ars Pharm [Internet]. 2007 Sep. 20 [cited 2025 Apr. 8];48(3):213-47. Available from: https://revistaseug.ugr.es/index.php/ars/article/view/4947

Issue

Vol. 48 No. 3 (2007)

Section

Original Articles

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