Texture modification has become one of the most common forms of intervention for dysphagia, and is widely considered important for promoting safe and efficient swallowing. However, to date, there is no single convention with respect to the terminology used to describe levels of liquid thickening or food texture modification for clinical use. As a first step toward building a common taxonomy, a systematic review was undertaken to identify empirical evidence describing the impact of liquid consistency and food texture on swallowing behavior. A multi-engine search yielded 10,147 non-duplicate articles, which were screened for relevance. A team of ten international researchers collaborated to conduct full-text reviews for 488 of these articles, which met the study inclusion criteria. Of these, 36 articles were found to contain specific information comparing oral processing or swallowing behaviors for at least two liquid consistencies or food textures. Qualitative synthesis revealed two ...

Convenience of administration and patient compliance are gaining significant importance in the design of dosage forms. Glibenclamide is an orally administered antihyperglycemic agent, used in the management of non-insulindependant (type-2) diabetes mellitus. Difficulty in swallowing (dysphagia) is common among all age groups, especially in elderly and pediatrics. Persons suffering from dysphagia may get choked when they consume liquid formulations, thus to alleviate such problem liquid formulation of high viscosity were prepared. Formulation of oral soft gel (batches of Glibenclamide) were prepared by using hydrophilic polymer guar gum at concentration ranging from 0.3-0.5% w/v and pectin at two different concentrations (0.2% and 0.3% w/v). The batch with 0.5% w/v guar gum and 0.2%w/v pectin not only showed 85% drug release after 1h. The prepared batches were evaluated for appearance, viscosity, pH, drug content, syneresis and in vitro drug release. The optimized batch showed substa...

Objective: The objective of present research work was to formulate and evaluate a novel oral edible gel dosage form using gellan gum as gelling agent and carvedilol as a model drug to ease the administration to dysphagic and geriatric patients. Methods: Oral edible gels were prepared using gelling agent low acetylated gellan gum and sodium citrate in different concentrations. The prepared edible gel formulations were evaluated for gelation time, appearance, texture, viscosity, pH, syneresis, drug-excipient compatibility studies by fourier transform infrared FTIR and percentage of drug release from the gel formulation. Results: Formulation containing gellan gum (0.4 % w/v) and sodium citrate (0.3 % w/v)) was found to be "spoon thick" in consistency that is accepted for dysphagic patients as per national dysphagia diet task force. This formulation showed more than 95 % drug release within 12 min and found to be stable for 6 mo. All other parameters tested were optimal. Hence, this formulation was considered optimized. Conclusion: From this study, it can be concluded that the novel edible gel dosage form containing Carvedilol can be formulated and this dosage form may prove to be more efficacious in the treatment of hypertension in dysphagic patients.

The effect of high pressure on the flow behavior of hydrogels containing locust bean gum (LBG), guar gum (GG), pectin, gellan gum, xanthan gum (XG) and tragacanth was undertaken in this study. Hydrogels containing 1% (w/v) of each of the hydrocolloids were subjected to a high-hydrostatic pressure of 200-500 MPa for 30 min at 25°C. The rheological data obtained was analyzed by ANOVA using MS Excel 2010. All the samples exhibited a shear thinning flow behavior which was analyzed using Power Law model and Herschel Buckley model (R 2 >0.95). However, the effect of high pressure treatment on the model parameters like consistency (K) and flow behavior index (n) was not same for all the samples. The consistency of LBG and GG increased significantly (P≤0.01) with the applied pressure; whereas, it has significantly decreased in case of gellan gum. However, XG behaved the same way after treatment as that of before treatment. Moreover, the pectin and tragacanth dispersions behaved as free f...

Applications of in situ gel have been used for a variety of drug delivery routes, such as oral, ocular, rectal, vaginal and injection. Characterization of in situ gel was determined to ensure that the prepared preparation met the standard and it safe. This review describes every aspects of this novel application and characterization of in situ gel preparations, which present the readers an exhaustive detail and might contribute to research and development. In the chemical evaluation in situ gel determined the diffusion of the active substance of a compound by measuring its concentration. In physical evaluation of isotonic calculated by osmotic pressure, drug release was determined by melting point of the substance polymer, gel strength as measured by rheometer, homogenecity test determined by under the light, and stability test with environmental conditions setting. In microbiology evaluation determine if the preparations was contaminated or not, also be effective and safe. Ocular i...