Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design

Controlled release floating metformin hydrochloride microbeads have been prepared and optimized using a blend of varying concentrations of freeze-dried pregelatinized Chinese yam (Dioscorea oppositifolia) starch and sodium alginate. Floating microbeads were prepared by the ionotropic gelation method using 10% w/v calcium chloride as the cross-linking agent and sodium bicarbonate as the gas releasing agent. A full 32 factorial design was used to investigate the influence of two variables: concentrations of starch (X1) and sodium bicarbonate (X2) on the swelling, floating lag time and amount of drug released after 1 hour (Q1) and 10 hours (Q10). Potential variables such as the concentrations of drug and total polymer were kept constant. The results showed that the properties of the floating microbeads were significantly (