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Supercritical fluid processing of excipients for food and pharma

Supercritical fluid processing of excipients for food and pharma

Trivedi, Vivek ORCID: 0000-0001-9304-9214 (2015) Supercritical fluid processing of excipients for food and pharma. In: RSC Seminar, 18 March 2015, Birmingham, UK.

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Supercritical fluids (SCF) are substances above their critical pressure and temperature. Once above this critical point, they exist as a single phase with unique properties such as liquid-like densities resulting in solvating characteristics that are similar to those of liquids and mass transfer properties similar to gases. A number of different SCFs have been used in various applications. However, carbon dioxide (CO2) is the most widely used SCF because it is environmentally benign, nontoxic, nonflammable, noncorrosive, readily available, inexpensive, and easy to remove from the reaction systems in comparison to many organic solvents. CO2 also has a low critical point of 73.8 bar and 31.1°C, which allows processing in ambient conditions and presents exciting prospects in the processing of thermo-labile materials with relevance to pharmaceutical and biotechnology industries.

Supercritical CO2 (scCO2) is an excellent solvent for numerous small molecules but not so for high molecular weight and polar compounds. However, dissolution of CO2 in large molecules such as polymers is known to cause substantial depression in the melting or glass transition temperatures. In this talk I will discuss the CO2-induced melting point depression of commonly used food and pharmaceutical excipients such as fatty acids and poloxamers. This approach can be used for the particle design and coating of thermo labile substances without the use of organic solvents at considerably low temperatures. This talk will also discuss the application of scCO2 in the preparation of drug-cyclodextrin complexes as an effective substitute to the conventional methods for solubility enhancement and taste masking purposes.

Item Type: Conference or Conference Paper (Paper)
Uncontrolled Keywords: Supercritical Fluid, Food, Pharmaceutical, melting point depression, cyclodextrin
Faculty / School / Research Centre / Research Group: Faculty of Engineering & Science > School of Science (SCI)
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Last Modified: 17 Oct 2016 09:13

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