The Evaluation and Characterization of Citrus micrantha Pectin as a Suspending Agent in Paracetamol Suspension

This study investigated the potential of Citrus micrantha pectin as a natural suspending agent in paracetamol suspension. Paracetamol suspensions are commonly used for pain relief, but they often face challenges in terms of sedimentation and uneven drug distribution. Traditional synthetic suspending agents, while effective, raised concerns about biocompatibility and environmental impact. This research aimed to evaluate the physicochemical properties of pectin extracted from C. micrantha, a sour citrus fruit rich in pectin, which may be used as a natural suspending agent in paracetamol suspension. The study utilized various concentrations of C. micrantha pectin (1%, 2%, and 3%) in paracetamol suspension, assessing parameters of a suspension formulation such as pH, viscosity, sedimentation rate, redispersibility, and flowability. Results showed that C. micrantha pectin demonstrated suitable functionality as a suspending agent particularly at 2% and 3% concentrations of the formulated paracetamol suspension, outerperforming the commercial pectin in several parameters such as sedimentation rate. At 2 and 3% concentration of C. micrantha pectin, the formulated paracetamol suspension exhibited slower sedimentation rates and higher volumes or ration maintaining stability compared to the commercially available pectin. A slower sedimentation rate allows uniform dosing and prevention of flocculation in suspensions. In addition, in the redispersibility test, C. micrantha showed pronounced advantage over the commercial pectin as it only required 2-4 inversions regardless of the concentration over the course of 4-weeks, whereas the commercial pectin warrant more agitation particularly after a period of 2 weeks. This indicates that C. micrantha pectin as a suspending agent has better sedimentation activity and redispersibility. A suspension that is easy to redisperse means better stability and prevents from flocculation and caking (Da Silva et al. 2022).