Crystallization of amorphous solid dispersions of resveratrol during preparation and storage—Impact of different polymers. Issue 1 (6th November 2012)

• Record Type: Journal Article
• Authors: Wegiel, Lindsay A.; Mauer, Lisa J.; Edgar, Kevin J.; Taylor, Lynne S.
• Is Part Of: Journal of pharmaceutical sciences. Volume 102:Issue 1(2013:Jan.)
• Page Start: 171
• Page End: 184
• Publication Date: 2012-11-06
• Subjects: Pharmacy -- Periodicals; 615.1
• DOI: 10.1002/jps.23358
• Languages: English
• ISSNs: 0022-3549

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Abstract</title> <p>The objective of this study was to investigate intermolecular interactions between resveratrol and polymers in amorphous blends and to study the potential correlations between compound–polymer interactions, manufacturability, and stability of the amorphous system to crystallization during storage. Polymers included two grades of poly (vinylpyrrolidone) (PVP), Eudragit E100 (E100), hydroxypropyl methylcellulose (HPMC), hydroxypropyl methylcellulose acetate succinate (HPMCAS), carboxymethyl cellulose acetate butyrate, and poly (acrylic acid) (PAA). Amorphous blends ("solid dispersions") were prepared by dissolving both resveratrol and polymer in a solvent followed by rotary evaporation. Crystallinity was evaluated using X‐ray powder diffraction and was studied as a function of time. Mid‐infrared (IR) spectroscopy was used to investigate resveratrol–polymer interactions. Polymer influence on the crystallization behavior of resveratrol varied and could be correlated to the polymer structure, whereby polymers with good hydrogen bond acceptor groups performed better as crystallization inhibitors. Resveratrol–polymer hydrogen bonding interactions could be inferred from the IR spectra. Somewhat surprisingly, E100 and resveratrol showed evidence of an acid–base reaction, in addition to intermolecular hydrogen bonding interactions. PVP K29/32 appeared to form stronger hydrogen bond interactions with resveratrol relative to HPMC, HPMCAS, and PAA, consistent with acceptor group chemistry. Long‐term stability of the systems against crystallization suggested that stability is linked to the type and strength of intermolecular interactions present. whereby resveratrol blended with E100 and PVP K29/32 showed the greatest stability to crystallization. In conclusion, amorphous resveratrol is unstable and difficult to form, requiring the assistance of a polymeric crystallization inhibitor to facilitate the formation of an amorphous solid dispersion. Polymers effective at inhibiting crystallization were identified, and it is rationalized that their effectiveness is based on the type and strength of their intermolecular interactions with resveratrol. © 2012 Wiley Periodicals, Inc. and the American Pharmacists Association J Pharm Sci 102:171–184, 2013</p> </abstract>