Most of the hygroscopic active compounds have stability problems during storage which can be stabilized by using encapsulation techniques with the use of hydrogenated vegetable oil such as soyabean oil which protects them from conditions encountered during manufacturing and storage. But how do these hydrogenated vegetable oils protects the hygroscopic active compounds from destabiliztion? What is mechanism for protection of hygroscopic active compounds?
I presume this is the same way that petroleum-based light oils protect reactive metals like sodium and lithium... water doesn't pass through the oil, so water doesn't "ever" encounter the hygroscopic compounds whose stability would be compromised upon contact with water.
Well explained by James Keane Bashkin Physical and chemical barrier of oil can prevent hygroscopic drugs coming in contact with external degrading factors such as water (hydrolysis), free supply of oxygen (oxidation) and others depending upon drug and/or storage conditions. Moreover, hydrogenated oils are are saturated and more stable to oxidation than unsaturated oils.
Hydrogenated vegetable oil can protect the drug from destabilization based on its physicochemical properties. First, as James Keane explained that it is a hydrophobic material. It can prevent the water penetrate into coating film. May these links help you avinash.
http://www.sciencedirect.com/science/article/pii/S0378517312009660
http://www.sciencedirect.com/science/article/pii/S0378517313009071
http://www.google.com/patents/US6797291
Moisture is one of the major factors that cause degradation of active pharmaceutical ingredients (APIs). It brings about hydrolysis of many APIs. Coating an API with oil film helps to prevent contact with moisture since oil and water (moisture) do not mix together. Thus protection is achieved.
Maybe a further thought would help here: hydrolysis may require more than one water molecule present at a potential reaction site to allow reasonable access to a transition state (i.e. the reaction order may be higher than first order for water) .... but the encapsulating lipid environment, while allowing occasional water molecules to migrate in (solubilization into lipid is an equilibrium process, after all), keeps their levels fairly low -- hence, no appreciable reaction rate results.
Apart from the responses given above, if we moving to animal nutrition, and specifically ruminants nutrition, the use of saturated fatty acids do not interact with rumen physiology/ecosystem and their higher melting point (higher than body temperature) make them to be by-pass (to go in solid form to intestine, to be released and absorbed there).
Can you please share other known methods to stabilize a hygroscopic compound besides liposomal.
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