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dc.contributor.authorLima, Ana Luiza-
dc.contributor.authorPinho, Ludmila Alvim Gomes-
dc.contributor.authorChaker, Juliano Alexandre-
dc.contributor.authorPinho, Ludmila Alvim Gomes-
dc.contributor.authorBarreto, Livia Cristina Lira de Sá-
dc.contributor.authorGratieri, Taís-
dc.contributor.authorGelfuso, Guilherme Martins-
dc.contributor.authorCunha Filho, Marcilio Sérgio Soares da-
dc.date.accessioned2023-11-15T12:42:09Z-
dc.date.available2023-11-15T12:42:09Z-
dc.date.issued2020-08-17-
dc.identifier.citationLIMA, Ana Luiza et al. Hot-melt extrusion as an advantageous technology to obtain effervescent drug products. Pharmaceutics, [S. l.], v. 12, n. 8, 799, 2020. DOI: https://doi.org/10.3390/pharmaceutics12080779. Disponível em: https://www.mdpi.com/1999-4923/12/8/779. Acesso em: 15 nov. 2023.pt_BR
dc.identifier.urihttp://repositorio2.unb.br/jspui/handle/10482/46862-
dc.language.isoporpt_BR
dc.publisherMDPIpt_BR
dc.rightsAcesso Abertopt_BR
dc.titleHot-melt extrusion as an advantageous technology to obtain effervescent drug productspt_BR
dc.typeArtigopt_BR
dc.subject.keywordExtrusão por fusão a quentept_BR
dc.subject.keywordMedicamentos efervescentespt_BR
dc.rights.license© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).pt_BR
dc.identifier.doihttps://doi.org/10.3390/pharmaceutics12080779pt_BR
dc.description.abstract1Here, we assessed the feasibility of hot-melt extrusion (HME) to obtain effervescent drug products for the first time. For this, a combined mixture design was employed using paracetamol as a model drug. Extrudates were obtained under reduced torque (up to 0.3 Nm) at 100 ◦C to preserve the stability of the effervescent salts. Formulations showed vigorous and rapid effervescent disintegration (<3 min), adequate flow characteristics, and complete solubilization of paracetamol instantly after the effervescent reaction. Formulations containing PVPVA in the concentration range of 15–20% m/m were demonstrated to be sensitive to accelerated aging conditions, undergoing marked microstructural changes, since the capture of water led to the agglomeration and loss of their functional characteristics. HPMC matrices, in contrast, proved to be resistant to storage conditions in high relative humidity, showing superior performance to controls, including the commercial product. Moreover, the combined mixture design allowed us to identify significant interactions between the polymeric materials and the disintegrating agents, showing the formulation regions in which the responses are kept within the required levels. In conclusion, this study demonstrates that HME can bring important benefits to the elaboration of effervescent drug products, simplifying the production process and obtaining formulations with improved characteristics, such as faster disintegration, higher drug solubilization, and better stability.pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-2177-8941pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-4801-2145pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-1924-7885pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-9167-6852pt_BR
dc.contributor.affiliationUniversity of Brasilia, School of Health Sciences, Laboratory of Food, Drug, and Cosmeticspt_BR
dc.contributor.affiliationUniversity of Brasilia, School of Health Sciences, Laboratory of Food, Drug, and Cosmeticspt_BR
dc.contributor.affiliationUniversity of Brasília, Faculty of Ceilândiapt_BR
dc.contributor.affiliationUniversity of Brasília, Faculty of Ceilândiapt_BR
dc.contributor.affiliationFederal University of Goiás, School of Pharmacy, Laboratory of Nanosystems and Drug Delivery Devicespt_BR
dc.contributor.affiliationUniversity of Brasilia, School of Health Sciences, Laboratory of Food, Drug, and Cosmeticspt_BR
dc.contributor.affiliationUniversity of Brasilia, School of Health Sciences, Laboratory of Food, Drug, and Cosmeticspt_BR
dc.contributor.affiliationUniversity of Brasilia, School of Health Sciences, Laboratory of Food, Drug, and Cosmeticspt_BR
dc.description.unidadeFaculdade de Ciências da Saúde (FS)pt_BR
dc.description.unidadeDepartamento de Farmácia (FS FAR)pt_BR
dc.description.unidadeFaculdade UnB Ceilândia (FCE)pt_BR
dc.description.unidadeColegiado de Bases Biológicas e da Saúde (FCE-BASES)pt_BR
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