Synthesis, Characterization and Evaluation of Modified Starches Derived from Tapioca Starch

Over the past few decades, progressions in the preparation of starch-derived products from a variety of biodiverse sources have yielded substances with novel or improved characteristics. Present work focus on modification of tapioca starch by acids and anhydrides. Around 11 modified starches were synthesized using 9 acids and 2 anhydrides and characterized by FTIR spectroscopy and also their swelling property was also determined. For the optimization of molecular geometry, the HOMO and the LUMO modelling for initial starch and modified starch was performed by GAMES 64 software. Orbital investigations have revealed that the modified starch succinate form has an energy gap of 197 eV, indicating a loss in energy. This decrease in the energy of anhydride after reacting with starch shows the stability and absence of orbitals at the reaction site. Using modified starch, olmesartan tablets were formulated and compared with tablets prepared by crospovidone and croscarmellose sodium. In each instance, two distinct concentrations of the superdisintegrant (2% and 4%) were employed. Olmesartan tablets formulated dissolution rate adhered to first-order kinetics which was evidenced by R2 values exceeding 0.940 across all the experiments. Notably, in the dissolution rate study, the modified starch exhibited rapid and enhanced dissolution of olmesartan from the tablets, comparable to the performance of commercial available super-disintegrants such as croscarmellose sodium and crospovidone.