The surface roughness of lactose particles can be modulated by wet-smoothing using a high-shear mixer
AUTOR(ES)
Ferrari, Franca
FONTE
Springer-Verlag
RESUMO
The surface morphology of α-lactose monohydrate particles was modified by a new wet-smoothing process performed in a high-shear mixer using solvents. Successive steps of wetting and drying of lactose powders during rolling in the mixer's cylindrical bowl were performed. Smoothed particles were tested for size distribution, flow, and packing. The wet-smoothing process flattened the surface and rounded the edges of lactose particles. In comparison with original lactose, an improvement of powder packing and flow properties was evidenced. When the process was performed in the presence of a ternary agent such as magnesium stearate, the smoothing was improved. The evolution of rugosity during the smoothing process was assessed through a fractal descriptor of SEM picture. Atomic force microscopy and surface area measurements quantified the surface rugosity. A very significant reduction of the rugosity, more remarkable in the presence of magnesium stearate, was measured. This new process of powder wet-smoothing allows the preparation of lactose particles with different degrees of smoothed surface for the control of flow and packing properties and particle-particle interactions.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=2750485Documentos Relacionados
- Effect of drug substance particle size on the characteristics of granulation manufactured in a high-shear mixer
- An energy-based population-balance approach to model granule growth and breakage in high-shear wet granulation processes
- Can energy landscape roughness of proteins and RNA be measured by using mechanical unfolding experiments?
- 5′ Processing of tRNA Precursors Can Be Modulated by the Human La Antigen Phosphoprotein†
- Transmembrane Helix Association Affinity Can Be Modulated by Flanking and Noninterfacial Residues