Development of Theophylline Microbeads Using Pregelatinized Breadfruit Starch () as a Novel Co-polymer for Controlled Release.

The aim of this study was to prepare formulations of theophylline microbeads using pregelatinized breadfruit starch (Artocarpus altilis, family Moraceae) in combination with sodium alginate and chitosan at various polymer: drug ratios. Microbead formulations for controlled delivery of theophylline would be better alternatives to conventional dosage forms for optimized drug therapy. The native and pregelatinized starches were characterized for morphology (scanning electron microscope), crystallinity (Fourier transform intra-red spectroscopy, FTIR and X-ray diffractometer, XRD), thermal flow (differential scanning colorimeter), density and flow properties.