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Viscoelastic and Deformation Characteristics of Structurally Different Commercial Topical Systems

Rheological characteristics and shear response have potential implication in defining the pharmaceutical equivalence, therapeutic equivalence, and perceptive equivalence of commercial topical products. Three creams (C1 and C3 as oil-in-water and C2 as water-in-oil emulsions), and two gels (G1 and G2...

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Detalles Bibliográficos
Autores principales: Dabbaghi, Maryam, Namjoshi, Sarika, Panchal, Bhavesh, Grice, Jeffrey E., Prakash, Sangeeta, Roberts, Michael Stephen, Mohammed, Yousuf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469870/
https://www.ncbi.nlm.nih.gov/pubmed/34575425
http://dx.doi.org/10.3390/pharmaceutics13091351
Descripción
Sumario:Rheological characteristics and shear response have potential implication in defining the pharmaceutical equivalence, therapeutic equivalence, and perceptive equivalence of commercial topical products. Three creams (C1 and C3 as oil-in-water and C2 as water-in-oil emulsions), and two gels (G1 and G2 carbomer-based) were characterized using the dynamic range of controlled shear in steady-state flow and oscillatory modes. All products, other than C3, met the Critical Quality Attribute criteria for high zero-shear viscosity (η(0)) of 2.6 × 10(4) to 1.5 × 10(5) Pa∙s and yield stress (τ(0)) of 55 to 277 Pa. C3 exhibited a smaller linear viscoelastic region and lower η(0) (2547 Pa∙s) and τ(0) (2 Pa), consistent with lotion-like behavior. All dose forms showed viscoelastic solid behavior having a storage modulus (G′) higher than the loss modulus (G″) in the linear viscoelastic region. However, the transition of G′ > G″ to G″ > G′ during the continual strain increment was more rapid for the creams, elucidating a relatively brittle deformation, whereas these transitions in gels were more prolonged, consistent with a gradual disentanglement of the polymer network. In conclusion, these analyses not only ensure quality and stability, but also enable the microstructure to be characterized as being flexible (gels) or inelastic (creams).