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Advisor(s)
Abstract(s)
Nos últimos anos tem existido um maior investimento e enfoque na sustentabilidade dos produtos, utilizando para isso recursos naturais e/ou endógenos dos países, devido a existirem algumas culturas que não são rentabilizadas, apesar dos dados existentes relativamente ao seu potencial para a saúde. O uso da bolota é referenciado ao longo da história mas, nos dias de hoje, é utilizada essencialmente para alimentação animal e não é totalmente aproveitada. A farinha de bolota tem sido estudada para verificar o seu potencial na área alimentar, por exemplo, como substituta de farinhas com glúten. A farinha de bolota de azinheira é composta maioritariamente por amido (cerca de 50%), tem uma percentagem elevada de gorduras (cerca de 10%), sendo, essencialmente, ácidos gordos insaturados, nomeadamente, ácido oleico e o ácido linoleico. Desenvolveram-se 6 formulações para uma forma farmacêutica sólida para administração oral que incorporasse a farinha de bolota como excipiente farmacêutico. As formulações foram ajustadas na quantidade de farinha de bolota e de celulose microcristalina. Devido às características das misturas obtidas foi necessário proceder à granulação dos pós por granulação por via húmida em leito fluidizado. As fórmulas que continham HPMC não formaram grânulos contrariamente às que continham PVP. A partir das fórmulas que continham PVP, foi possível obter comprimidos, sendo que os comprimidos obtidos a partir da formulação 2 e da formulação 3 apresentaram valores de dureza dentro da gama utilizada na indústria farmacêutica. A uniformidade de massa dos comprimidos estava conforme nas 3 formulações mas a friabilidade não estava conforme em nenhuma delas. A formulação 1 apresentou uma desagregação superior relativamente às formulações 2 e 3.
In recent years, there has been greater investment and commitment to the sustainability of products, using natural and/or endogenous resources in countries, due to the fact that there are some crops that are not profitable, despite existing data regarding their health potential. The use of acorns is referenced throughout history, but currently it is used essentially for animal feed and is not fully explored. Acorn flour has been studied to verify its potential in the food industry, for example, as a substitute for gluten-containing flours. Holm oak flour is mainly composed of starch (about 50%), has a high percentage of fat (about 10%), being essentially unsaturated fatty acids, namely oleic acid and linoleic acid. 6 formulations were developed for a solid pharmaceutical form for oral administration that incorporated acorn flour as a pharmaceutical excipient. The formulations were adjusted in the amount of acorn flour and microcrystalline cellulose. Due to the characteristics of the mixtures obtained, it was necessary to granulate the powders by fluidized-bed wet granulation. Formulas containing HPMC did not form granules unlike those containing PVP. From the formulas that contained PVP, it was possible to obtain tablets. The tablets obtained from formulation 2 and formulation 3 presented hardness values within the range used in the pharmaceutical industry. The mass uniformity of the tablets was compliant in the 3 formulations but the friability was not compliant in any of them. Formulation 1 showed higher disintegration time compared to formulations 2 and 3.
In recent years, there has been greater investment and commitment to the sustainability of products, using natural and/or endogenous resources in countries, due to the fact that there are some crops that are not profitable, despite existing data regarding their health potential. The use of acorns is referenced throughout history, but currently it is used essentially for animal feed and is not fully explored. Acorn flour has been studied to verify its potential in the food industry, for example, as a substitute for gluten-containing flours. Holm oak flour is mainly composed of starch (about 50%), has a high percentage of fat (about 10%), being essentially unsaturated fatty acids, namely oleic acid and linoleic acid. 6 formulations were developed for a solid pharmaceutical form for oral administration that incorporated acorn flour as a pharmaceutical excipient. The formulations were adjusted in the amount of acorn flour and microcrystalline cellulose. Due to the characteristics of the mixtures obtained, it was necessary to granulate the powders by fluidized-bed wet granulation. Formulas containing HPMC did not form granules unlike those containing PVP. From the formulas that contained PVP, it was possible to obtain tablets. The tablets obtained from formulation 2 and formulation 3 presented hardness values within the range used in the pharmaceutical industry. The mass uniformity of the tablets was compliant in the 3 formulations but the friability was not compliant in any of them. Formulation 1 showed higher disintegration time compared to formulations 2 and 3.
Description
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, 2023, Universidade de Lisboa, Faculdade de Farmácia.
Keywords
Farinha de bolota Excipiente Granulação; Leito fluidizado Comprimidos Mestrado Integrado - 2023