PHYSICOCHEMICAL PROPERTIES OF CROSS-LINKED CARBOXYMETHYL JACKFRUIT SEED STARCH APPLICATION DISINTEGRATING EXCIPIENTS IN TABLETS

Abstract

This paper presents the characterization of carboxymethyl cross-linked jackfruit seed starch (CCJS) for its application as a disintegrant in tablet formulations. The synthesized CCJS has a carboxymethyl substitution degree of 0.33 and a cross-linking degree of 0.082. SEM images and XRD analysis indicate that the dual modification of carboxymethylation and cross-linking in jackfruit seed starch (JS) occurs mainly on the granule surface and in the amorphous regions, primarily involving amylose. The FTIR spectrum of CCJS exhibits a peak at 1731 cm⁻¹, characteristic of the stretching vibration of the C=O group, confirming that carboxymethylation has taken place. The properties of CCJS have changed significantly compared to JS, but they closely resemble the commercial disintegrant explotab. The solubility, swelling power, and wettability of CCJS have increased considerably compared to JS, and its Carr index of 22.15 meets the standard for disintegrants. Paracetamol tablets formulated with CCJS as a disintegrant were evaluated for disintegration time, weight uniformity, and drug content, yielding results that comply with the standards of the Vietnamese Pharmacopoeia V. These findings suggest that CCJS has the potential to replace commercial disintegrants in tablet formulations.