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Vol. 7, Issue 4 (2018)

Formulation and evaluation of floating alginate: Chitosan microspheres of cefixime

PG Sindhumol, Dr. CR Sudhakaran Nair and Dr. Jyoti Harindran
The aim of the present study is to formulate floating microspheres of cefixime trihydrate using sodium alginate and chitosan to prolong gastric residence time and increase drug bioavailability with decreased gastro intestinal side effects. The microspheres were prepared by the ionotropic gelation method with calcium carbonate (CaCO3) being used as gas forming agent. The floating microspheres were prepared by varying concentrations of the polymers, CaCO3, CaCl2 and varying the stirring rate. The prepared microparticles were evaluated for percentage yield, drug entrapment efficiency, particle size, drug excipient compatability studies, buoyancy and in vitro drug release studies. The entrapment efficiency was found to increase with increase in polymer concentration. The beads formulated without gas forming agents showed maximum entrapment efficiency. The stirring speed influenced the particle size and entrapment efficiency of the formulation. The drug- excipient compatability studies were done by Fourier Transform – Infrared Spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC). The results of the floating studies were shown that the microspheres formulated with CaCO3 showed excellent floating behavior compared with the microspheres without CaCO3. Drug release studies showed that sustained drug release pattern was observed for a period of 24 hrs. From the study an optimum concentration of alginate at 3%, chitosan 1.5%, the CaCO3: Alg. ratio of 0.75:1, CaCl2 at a minimum concentration of 0.5% and the stirring speed of 600 rpm was selected for the formulation of efficient floating microspheres.
Pages: 919-928  |  903 Views  286 Downloads

The Pharma Innovation Journal
How to cite this article:
PG Sindhumol, Dr. CR Sudhakaran Nair, Dr. Jyoti Harindran. Formulation and evaluation of floating alginate: Chitosan microspheres of cefixime. Pharma Innovation 2018;7(4):919-928.

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