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Factors Affecting Tablet Disintegration by Immersion in Food Thickener Solution.

Shinya Sugiura1, Megumi Nakamura2, Miku Hashimoto2

  • 1Pharmaceutical Sciences, Graduate School of Pharmaceutical Sciences, Teikyo Heisei University, Tokyo, JPN.

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Summary

Food thickeners like xanthan gum significantly delay tablet disintegration, impacting medication effectiveness. Starch-based thickeners, however, do not affect disintegration times.

Keywords:
disintegrationfood thickenerimmersionimpaired swallowingtablet

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Area of Science:

  • Pharmaceutical Sciences
  • Food Science

Background:

  • Food thickeners increase viscosity to aid swallowing but can affect medication tablet disintegration.
  • Understanding factors influencing delayed disintegration is crucial for safe medication administration.

Purpose of the Study:

  • To investigate the impact of food thickeners on antihypertensive agent tablet disintegration.
  • To evaluate the effects of thickener type, disintegrant presence, and immersion time on disintegration.

Main Methods:

  • Three antihypertensive tablets were immersed in xanthan gum and starch thickener solutions.
  • Disintegration testing was performed under Japanese Pharmacopoeia conditions.
  • Linear regression analysis assessed the impact of immersion time (0, 1, 30 min).

Main Results:

  • Xanthan gum significantly prolonged tablet disintegration time (80-300 s).
  • Norvasc® tablet disintegration extended from 42 s to 187 s after 30 min immersion in xanthan gum.
  • Starch-based thickeners did not affect tablet disintegration.

Conclusions:

  • Xanthan gum-based food thickeners significantly delay antihypertensive tablet disintegration.
  • Starch-based thickeners do not appear to impact tablet disintegration.
  • Careful consideration of thickener type is needed when administering oral medications.