Isolation and Charecterization of Tamarind Seed Polysaccharides–a Natural Release Retardant

Objective: The main objective was to isolate and characterise a naturally obtain polysaccharides which have the property to formulate sustain release product. Methods: Tamarind Seed Polysaccharides (TSP) was isolated from seed of Tamarindus indica by crushed the seed into powder and boiled with water at 45 °C to extract the polysaccharides. After boiling for 12 h the supernatant liquids were collected and stored in cool place. After the liquids become cooled acetone was added and freeze at-40 °C. Freeze materials then lyophilized to extract out the Tamarind seed polysaccharides. After that polysaccharide was evaluated for organoleptic, micromeritic and other characterization parameter along with microbial contamination Results: Yield of polysaccharides was found to be 16.85%. As per the micromeritic property flow of polysaccharides, tapped and bulk density was found in acceptable range. Microbial studies confirmed that TSP doesn’t support microbial growth. Conclusion: The polysaccharides were isolated, extracted and characterized. The characterization was carried out for different physiochemical properties and powder properties.