4.6 Article

Preparation and characterization of guar gum based biopolymeric hydrogels for controlled release of antihypertensive drug

Journal

ARABIAN JOURNAL OF CHEMISTRY
Volume 14, Issue 5, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.arabjc.2021.103111

Keywords

Guar gum; Hydrogels; Solution casting technique; Anti-hypertensive drug; Controlled drug release

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Blended hydrogels based on guar gum, sodium alginate and polyvinyl alcohol showed improved drug loading and releasing efficiency, achieving optimum drug release within 12 hours through a non-Fickian diffusion mechanism.
Rapid release and poor drug encapsulation ability limit the use of single biopolymer in water-soluble drugs loading, carrying and release efficiency. In the present study, blended hydrogels based on guar gum, sodium alginate and polyvinyl alcohol (GG/SA/PVA) were prepared by solution casting technique and employed for controlled release of verapamil HCl (VP-HCl). The extent of interaction of all blends was explored by Fourier-transform infrared spectroscopy (FTIR) while surface morphology was determined by Atomic force microscope (AFM) and Scanning electron microscope (SEM). The crystallinity, thermal stability and water absorbing capacity of blends were studied by X-ray diffraction (XRD), Differential scanning calorimeter (DSC), thermogravimetric analysis (TGA) and swelling studies respectively. The results revealed improved crystallinity and stability of all the blends. The prepared blends showed promising drug loading and releasing efficiency with higher GG contents for the controlled release of verapamil HCl and at pH 7.4. Optimum drug release (94%) drug release was achieved in 12 h and followed non-Fickian diffusion mechanism. It has been concluded from the results that GG/SA/PVA blends have potential for drug delivery applications in a controlled manner. (c) 2021 The Authors. Published by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

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