FORMULATION AND CHARACTERIZATION OF FLOATING BEADS OF ANTIBIOTIC BY EMULSION GELATION TECHNIQUE
Keywords:Cefdinir, Emulsion gelation, Floating, Sodium carboxymethyl cellulose, Sodium alginate, Olive oil, Castor oil
Objective: The study aims at formulation and characterization of floating hydrogel beads of cefdinir for improving its bioavailability.
Methods: Cefdinir is broad-spectrum, oral, third-generation cephalosporin antimicrobial agent active against Gram-positive and Gram-negative bacteria. The floating hydrogel beads of cefdinir were formulated with polymers such as sodium alginate and sodium carboxymethyl cellulose by emulsion gelation technique using olive oil/castor oil. The beads were evaluated for surface morphology, bead size, entrapment efficiency, floating characteristics, in vitro swelling, in vitro drug release, and stability studies.
Results: On the basis of evaluation, all the beads show good swelling up to 12 h in 0.1 N hydrochloric acid. The swelling was followed by values in order of vegetable oil > mineral oil in case of emulsion gelation method. Scanning electron microscopy study shows that beads were spherical in shape. Comparing all the formulations, formulation FB12 was considered as optimized formulation which shows % yield 94.06±0.11, % floating 87.28±0.90, in vitro drug release 94.68, and also stable in stability studies.
Conclusion: From the findings, it may be concluded that cefdinir-loaded floating beads were successfully prepared and proved to be useful for the better bioavailability and patient compliance for enhanced antimicrobial activity.
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