ABSTRACT
Controlled release floating metformin hydrochloride microbeads were prepared and optimized using a blend
of varying concentrations of freeze-dried pregelatinized Chinese yam starch (Dioscorea oppositifolia L) and
sodium alginate. Floating microbeads were prepared by the ionotropic gelation method using 10% w/v
calcium chloride as the cross-linking agent and sodium bicarbonate as the gas releasing agent. A full 32
factorial design was used to investigate the influence of two variables: concentrations of starch (X1) and
sodium bicarbonate (X2) on the swelling, floating lag time and amount of drug released after 1 hour (Q1) and
10 hours (Q10). Potential variables such as the concentrations of drug and total polymer were kept constant.
The results showed that the properties of the floating microbeads were significantly (p
Okunlola, A (2021). Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design. Afribary. Retrieved from https://track.afribary.com/works/formulation-optimization-of-floating-microbeads-containing-modified-chinese-yam-starch-using-factorial-design
Okunlola, Adenike "Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design" Afribary. Afribary, 21 Apr. 2021, https://track.afribary.com/works/formulation-optimization-of-floating-microbeads-containing-modified-chinese-yam-starch-using-factorial-design. Accessed 19 Nov. 2024.
Okunlola, Adenike . "Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design". Afribary, Afribary, 21 Apr. 2021. Web. 19 Nov. 2024. < https://track.afribary.com/works/formulation-optimization-of-floating-microbeads-containing-modified-chinese-yam-starch-using-factorial-design >.
Okunlola, Adenike . "Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design" Afribary (2021). Accessed November 19, 2024. https://track.afribary.com/works/formulation-optimization-of-floating-microbeads-containing-modified-chinese-yam-starch-using-factorial-design