Correlation between molecular dynamics and physical stability of two milled anhydrous sugars: lactose and sucrose

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dc.cclicenceCC-BY-NCen
dc.contributor.authorSmith, Geoffen
dc.contributor.authorHussain, Amjaden
dc.contributor.authorBukhari, Nadeem Irfanen
dc.contributor.authorErmolina, I.en
dc.date.acceptance2018-09-12en
dc.date.accessioned2018-11-02T11:26:35Z
dc.date.available2018-11-02T11:26:35Z
dc.date.issued2018-09-14
dc.descriptionThe file attached to this record is the author's final peer reviewed version. The Publisher's final version can be found by following the DOI link.en
dc.description.abstractThe process of milling often results in amorphization and the physical stability of amorphous phase is linked with its molecular dynamics. This study focuses on a propensity of two disaccharides (lactose and sucrose) to amorphize on ball milling and the stability of the resultant amorphous phase. The amorphous content in milled sugars is estimated by Differential Scanning Calorimetry (DSC) and the stability was measured in terms of the tendency to recrystallize by Broadband Dielectric Spectroscopy (BDS). The results show that the amorphous content increases with milling time and is greater for lactose than sucrose. At the same degree of amorphization, sucrose recrystallize at temperature ∼15 °C higher than lactose, indicating higher stability. The molecular dynamics (beta relaxation process), suggest that milled sucrose is more stable with higher activation energy (∼9 kJ mol−1) than that of lactose. The moisture content of amorphous phase also impacts its molecular dynamics in terms of increase in activation energy as the moisture decrease with increasing the milling times. The study suggests a greater stability of amorphous sucrose and susceptibility of milled lactose to recrystallize, however, on extended milling when the moisture content decreases, lactose was seen to become relatively more stable.en
dc.explorer.multimediaNoen
dc.funderN/Aen
dc.identifier.citationSmith, G., Hussain, A., Bukhari, N. I. and Ermolina, I. (2018) Correlation between molecular dynamics and physical stability of two milled anhydrous sugars: lactose and sucrose. International Journal of Pharmaceutics, 551, pp. 184-194en
dc.identifier.doihttps://doi.org/10.1016/j.ijpharm.2018.09.027
dc.identifier.urihttp://hdl.handle.net/2086/17041
dc.language.isoenen
dc.peerreviewedYesen
dc.projectidN/Aen
dc.researchgroupPharmaceutical Technologiesen
dc.researchinstituteLeicester Institute for Pharmaceutical Innovation - From Molecules to Practice (LIPI)en
dc.subjectAmorphousen
dc.subjectMolecular dynamicsen
dc.subjectStabilityen
dc.subjectMillingen
dc.subjectRelaxation timeen
dc.titleCorrelation between molecular dynamics and physical stability of two milled anhydrous sugars: lactose and sucroseen
dc.typeArticleen

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