Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations

Research output: Contribution to journalJournal articleResearchpeer-review

Hjalte Trnka, Jian-Xiong Wu, Marco van de Weert, Holger Grohganz, Jukka Rantanen

Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible.
Original languageEnglish
JournalJournal of Pharmaceutical Sciences
Volume102
Issue number12
Pages (from-to)4364-74
Number of pages11
ISSN0022-3549
DOIs
Publication statusPublished - Dec 2013

ID: 101917101