@article{Kumar_2021, title={Studies on Synergistic Effects of Thermal Treatment on Physicochemical Properties of Starch Blends}, volume={15}, url={https://asiapharmaceutics.info/index.php/ajp/article/view/4093}, DOI={10.22377/ajp.v15i2.4093}, abstractNote={<p>Aim: The aim of the study was to evaluate the potential synergistic effect of natural and thermally modified<br />starch blends from maize and potato. Materials and Methods: The maize and potato starches were combined<br />in proportions of 1:1 (NSB1) and 1:2 (NSB2) and thermally treated (pregelatinization and retrogradation). For<br />their application as excipients, these thermally treated starch blends were compared to natural starch blends for<br />physicochemical parameters such as moisture content, water holding capacity, swelling and solubility, and amylose<br />concentration. Results and Discussion: The amylose content of the heat-treated gums increased, indicating that it<br />could be used in colon medication administration. The increase in water holding capacity from 218.13 ± 0.13% to<br />732.27 ± 0.34% demonstrates its promise in hydrogel creation. The moisture percentage of all the blends was in<br />the range of 10.10 ± 0.03%–15.42 ± 0.03%, which were well within the range specified in Indian Pharmacopoeia.<br />All of the samples’ pH levels were determined to be mildly basic (7.15–7.46). Conclusion: The potato and maize<br />modified starch blends demonstrated a promising synergistic impact compared to native blends as an adjuvant in<br />the formulation of various drug delivery systems.</p>}, number={2}, journal={Asian Journal of Pharmaceutics (AJP)}, author={Kumar, K. Jayaram}, year={2021}, month={Aug.} }