Open AccessCOPROCESSED EXCIPIENTS-PREPARATION AND FUNCTIONALITIES
Author(s) -
Kondamodugula Tejaswi,
Pusukuri Navya,
Kothamasi Priyarini,
D Prasanthi
Publication year - 2021
Publication title -
paripex indian journal of research
Language(s) - English
DOI - 10.36106/paripex/6408614
Subject(s) - manufacturing process , biochemical engineering , excipient , nanotechnology , process engineering , materials science , engineering , chemistry , chromatography , composite material
With the advancements of tablet manufacturing techniques, the urge to develop and produce high, multifunctionalexcipients have been increased to meet the set of functionalities. The functionality of the coprocessed excipientsenhances the manufacturing process and as well improves quality,performance of tablets.Coprocessed excipients aredefined as the mixture of two or more than two excipients that possess specific potential advantages which cannot beproduced by simple physical mixing of same combination of excipients.The aim of this review is to focus on advantages,preparation methods of coprocessed excipients. Coprocessing is a technique, where these compendial or noncompendial excipients are modified physically in a special way without changing their chemical structure.This reviewarticle discusses the need for developing coprocessed excipients, advantages of coprocessed excipients, differentmethods of preparation of coprocessed excipients and functionalities of coprocessed excipients