Table 3. Assessment of the Effect of Typical Excipients on the Stability of AmST-MCs and AmT-MCs.

					AUL Ø (μm)		PDI		# MCs (1012 MCs/mL)		stability indexa
entry	excipient	pH	time (h)	salinity (ppt)	AmST	AmT	AmST	AmT	AmST	AmT	AmST	AmT
1	H2O [reference]	∼7			1.44	1.28	0.5	0.5	6.97	6.64	1.00	1.00
2	AE-25b	7	8		1.38	1.47	0.4	0.5	3.76	3.86	0.54	0.85
3	AE-25	7	24		1.50	1.43	0.5	0.4	3.30	3.40	0.47	0.75
4	AE-25	7	48		1.52	1.32	0.4	0.3	3.10	2.37	0.45	0.52
5	AOc	8	8	54	1.39	1.66	0.4	0.5	7.02	3.86	1.0	0.85
6	AO	8	24	54	1.27	1.73	0.3	0.6	6.98	4.07	1.0	0.90
7	AO	8	48	54	1.14	1.59	0.4	0.5	6.99	3.68	1.0	0.81
8	MOPSd	∼7	48	21	1.35	1.61	0.4	0.6	6.93	4.09	0.99	0.90
9	SDSe	∼7	48	29	1.38	1.58	0.3	0.4	5.28	2.50	0.76	0.73
10	glucosef	∼7	48		1.42	1.31	0.5	0.4	6.55	6.17	0.94	0.93
11	starch	∼7	48		1.30	1.40	0.5	0.5	6.60	6.30	0.95	0.90
12	EtOHg		48
13	NaCl (aq)h	7	48	9	1.37	1.46	0.4	0.5	3.83	4.98	0.55	0.75

^aDetermined as the ratio between the number of capsules before and after exposure to specified conditions.

^bFatty alcohol ethoxylate.

^cAlkyl amine oxide.

^d3-(N-Morpholino)propanesulfonic acid.

^eSodium dodecyl sulfate.

^fPhysiological solution of glucose (5% w/v).

^gEthanol.

^hPhysiological solution of NaCl (9% w/v).