Exploring the excipient potential of Joha rice starch: From preformulation properties to tableting performance

In this study, Joha rice-derived starch (JRS) was evaluated as a suitable excipient for tablet manufacturing through preformulation and preliminary evaluation of its tableting properties. JRS isolated using an alkaline steeping process was assessed for its in vivo acute glycemic response, micromeritic properties, preliminary compression behaviour (compressibility, compactibility, and tabletability), and dynamic rheological analysis, in comparison with conventional maize starch (MS). JRS exhibited a 1.7-fold lower acute glycemic response, with a predicted glycemic index of 42.92 ± 13.41, compared with 73.82 ± 6.10 for MS during in vivo experiments in Wistar rats. JRS's comparatively finer particle size (6.18 ± 0.04 μm) than MS (16.4 ± 2.48 μm) further contributed to improved compressibility, compactibility, and tabletability. Heckel analysis revealed a lower yield pressure (P y ) for JRS (90.90 MPa) than for MS (107.52 MPa), indicating superior compressibility. Furthermore, JRS exhibited significantly lower lubricant sensitivity (0.04 ± 0.01) than MS (0.23 ± 0.11), confirming minimal compromise in mechanical strength, supporting its suitability for tablet compression. Finally, dynamic rheological assessments confirmed nearly comparable swelling (396.57 ± 39.63) and wicking (193.86 ± 1.81) disintegration indices of JRS to those of MS, suggesting nearly equivalent theoretical disintegration potential.