Investigation of aggregation behavior of ibuprofen sodium drug under the influence of gelatin protein and salt

The interaction of amphiphilic drug ibuprofen sodium salt (IBS) and gelatin (GT) protein have evaluated in the current system by means of conductometric, tensiometric and fluorometric techniques in aqueous as well as in aqueous electrolytes solutions at 298.15 K. IBS is utilized as an analgesic, an antipyretic and anti-inflammatory drug. Akin to surfactants and polymers interaction drug also interacts through gelatin. For that reason, in the present study, we have evaluated the drug IBS and gelatin (GT) interaction by means of conductimetry, tensiometry as fluorometry in aqueous along with in occurrence of additive (sodium chloride (NaCI)) at 298.15 K. From the graphs of specific conductivity against IBS concentration in case of conductivity and from the plots of surface tension (gamma) vs. log IBS concentration, two break point was achieved in the occurrence of GT in absence and the presence of additives. The achieved primary cut-off point is entitled critical aggregation concentration (cc) that obtained lower than the characteristic critical micelle concentration (cmc) and the attained a subsequent cutoff point means the second one is entitled polymer saturation point (pp) i.e. resembling cmc. The interaction amongst IBS and GT occurs as a result of the well formation of the surface active complex by drug and GT as revealed via lessening of gamma of gelatin solution through the addition of IBS in all different media. NaCI increases the interaction of IBS-GT mixtures. The achieved cc value of drug and gelatin mixtures reduce via raising the GT concentration (%w/v), while their pp value enhances viewing the clear interaction amid IBS and GT. Free energies of aggregation (Delta G(agg)) along with micellization (Delta G(mic)) were also assessed and discussed. Fluorescence spectroscopy was employed to evaluate the aggregation numbers (N-agg) of IBS and IBS-GT mixtures in the absence and occurrence of additive. (C) 2019 Elsevier B.V. All rights reserved.