DEVELOPMENT, CHARACTERIZATION AND EVALUATION OF SOFT ORAL EDIBLE GEL USING GELLAN GUM
DOI:
https://doi.org/10.22159/ijap.2017v9i5.19921Keywords:
Edible Gel, Dysphagia, Carvedilol, HypertensionAbstract
Objective: The objective of present research work was to formulate and evaluate a novel oral edible gel dosage form using gellan gum as gelling agent and carvedilol as a model drug to ease the administration to dysphagic and geriatric patients.
Methods: Oral edible gels were prepared using gelling agent low acetylated gellan gum and sodium citrate in different concentrations. The prepared edible gel formulations were evaluated for gelation time, appearance, texture, viscosity, pH, syneresis, drug-excipient compatibility studies by fourier transform infrared FTIR and percentage of drug release from the gel formulation.
Results: Formulation containing gellan gum (0.4 % w/v) and sodium citrate (0.3 % w/v)) was found to be spoon thick†in consistency that is accepted for dysphagic patients as per national dysphagia diet task force. This formulation showed more than 95 % drug release within 12 min and found to be stable for 6 mo. All other parameters tested were optimal. Hence, this formulation was considered optimized.
Conclusion: From this study, it can be concluded that the novel edible gel dosage form containing Carvedilol can be formulated and this dosage form may prove to be more efficacious in the treatment of hypertension in dysphagic patients.
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