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Original Research Article | OPEN ACCESS

Preparation of Alginate Gel Beads Containing Metformin Hydrochloride Using Emulsion- Gelation Method

P K Choudhury1, Mousumi . Kar2

1Department of Pharmacy, Fiji School of Medicine, Hoodless House, Suva, Fiji Island; 2Department of Pharmaceutical Sciences, MLSU, Udaipur, Rajasthan, India.

For correspondence:-  Mousumi Kar   Email: karmousumi@hotmail.com   Tel:+91- 02942470192

Published: 17 December 2005

Citation: Choudhury PK, Kar M.. Preparation of Alginate Gel Beads Containing Metformin Hydrochloride Using Emulsion- Gelation Method. Trop J Pharm Res 2005; 4(2):489-493 doi: 10.4314/tjpr.v4i2.3

© 2005 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

Abstract

A new emulsion gelation method was used to prepare gel beads for a highly water-soluble drug metformin hydrochloride using sodium alginate as the polymer. The gel beads containing oil was prepared by gently mixing or homogenizing oil and water phase containing sodium alginate which was then extruded into calcium chloride solution to produce gel beads. The  effects of factors like type of oil and percentage of oil on the morphology and release characteristics were investigated. A variety of oils were used to study the effect on the sustaining property of the formed beads. The oil entrapped calcium alginate gel beads  showed good sustained release. Scanning electron photomicrographs demonstrated minute oil globules on the beads and also through the inner surface of the beads. The beads also showed floating behavior depending on the type of the oil that have been used for the preparation.
 

Keywords: .

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