Journal articles on the topic 'Taste-masking agents'
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Cherian, Silvy, Brian Sang Lee, Robin M. Tucker, Kevin Lee, and Gregory Smutzer. "Toward Improving Medication Adherence: The Suppression of Bitter Taste in Edible Taste Films." Advances in Pharmacological Sciences 2018 (June 25, 2018): 1–11. http://dx.doi.org/10.1155/2018/8043837.
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Bitter taste is aversive to humans, and many oral medications exhibit a bitter taste. Bitter taste can be suppressed by the use of inhibitors or by masking agents such as sucralose. Another approach is to encapsulate bitter tasting compounds in order to delay their release. This delayed release can permit the prior release of bitter masking agents. Suppression of bitter taste was accomplished by encapsulating a bitter taste stimulus in erodible stearic acid microspheres, and embedding these 5 µmeter diameter microspheres in pullulan films that contain sucralose and peppermint oil as masking agents, along with an encapsulated masking agent (sucralose). Psychophysical tests demonstrated that films which encapsulated both quinine and sucralose produced a significant and continuous sweet percept when compared to films without sucralose microspheres. Films with both quinine and sucralose microspheres also produced positive hedonic scores that did not differ from control films that contained only sucralose microspheres or only empty (blank) microspheres. The encapsulation of bitter taste stimuli in lipid microspheres, and embedding these microspheres in rapidly dissolving edible taste films that contain masking agents in both the film base and in microspheres, is a promising approach for diminishing the bitter taste of drugs and related compounds.
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Mansi, S., Menra Muse, J. S. Dua, M. Singh, and D. N. Prasad. "TASTE MASKING TECHNIQUES: A REVIEW." INDIAN DRUGS 54, no. 02 (February 25, 2017): 5–19. http://dx.doi.org/10.53879/id.54.02.10705.
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Taste masking is of critical importance for active ingredients with an undesirable taste, due to the need for increased patient compliance, especially in pediatric and geriatric population. Various techniques for taste masking involve addition of flavours, sweeteners and amino acids, use of effervescent agents, prodrug formation, salt preparation, adsorption, formation of complex with ion- exchange resins, inclusion complexes and molecular complexes, microencapsulation, granulation, viscosity modifiers, multiple emulsion, liposomes and solid dispersion systems. In pharmaceutical industry, taste masking involves the development of a system that prevents the active substance from interacting with taste buds, thereby reducing the negative sensory response. This article reviews the different technologies which are used for masking the bitter taste and methods for evaluation of taste masking efficacy.
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Kaushik, Prerna, Ravinder Verma, Vineet Mittal, Saurabh Bhatia, Anubhav Pratap-Singh, and Deepak Kaushik. "Flavor Microencapsulation for Taste Masking in Medicated Chewing Gums—Recent Trends, Challenges, and Future Perspectives." Coatings 12, no. 11 (October 31, 2022): 1656. http://dx.doi.org/10.3390/coatings12111656.
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Chewing gum, being a pleasant formulation, requires effective taste-masking techniques, such as encapsulation methods along with an amalgamation of flavors and sweeteners. Taste-masked medicated chewing gum offers a palatable way of administering drugs and dietary supplements to children and old-aged people. The concept of chewing gum development provides a sustained and modified release of actives through various techniques, such as microencapsulation, cyclodextrin-complexation, buffering agents, ion exchange resin, solid dispersions, effervescent agents, etc. The taste, solubility, and stability of the active ingredient are the key parameters to be kept in mind, while formulating a medicated chewing gum. Flavor microencapsulation has been used as a crucial technology in the research and food industry to control sensory performance as demonstrated by the hefty number of chewing gum patents over the years. This manuscript provides an insight into conventional and novel taste-masking techniques employed in developing palatable chewing gums. Additionally, concepts of flavor microencapsulation, its applications, polymers, and patents have been discussed.
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Meher, Abhishek, and Nachiket S. Dighe. "An Overview of Fast Dissolving Oral Film." Journal of Drug Delivery and Therapeutics 9, no. 4-s (August 29, 2019): 822–25. http://dx.doi.org/10.22270/jddt.v9i4-s.3428.
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Taste-masking techniques are applied to mask or overcome the bitter or unpleasant taste of active pharmaceutical ingredients/drugs to achieve patient acceptability and compliance. Oral administration of bitter or unpleasant tasting drugs is often the biggest barrier for patient groups, such as pediatrics and geriatrics [1, 2]. Unless the active ingredient is tasteless or does not have any unpleasant taste, taste-masking plays a key role in the success of a final solid oral dosage form. The efficiency of taste-masking is often a key determinant for the success of specialized dosage forms like orally disintegrating tablets and films, and chewable tablets [2]. The mechanisms of taste-masking techniques often rely on two major approaches: the first is to add sweeteners, flavors, and effervescent agents to mask the unpleasant taste, and the second is to avoid the contact of bitter/unpleasant drugs with taste buds. In the past few years, significant progress has been made in the area of taste-masking by applying novel strategies and techniques, such as hot-melt extrusion and microencapsulation.[1,3] The following presents an overview and current status of the industrial approaches and platforms used for taste-masking in oral dosage forms. [1, 2, 4] Many pharmaceutical companies are switching their products from tablets to fast dissolving oral thin films (OTFs).[6,7] Films have all the advantages of tablets (precise dosage, easy administration) and those of liquid dosage forms (easy swallowing, rapid bioavailability). Statistics have shown that four out of five patients prefer orally disintegrating dosage forms over conventional solid oral dosages forms. Pediatric, geriatric, bedridden, emetic patients and those with Central Nervous System disorders, have difficulty in swallowing or chewing solid dosage forms.[7,8] Many of these patients are non-compliant in administering solid dosage forms due to fear of choking.[9] OTFs when placed on the tip or the floor of the tongue are instantly wet by saliva. This technology provides a good platform for patent non- infringing product development and for increasing the patent life-cycle of the existing products. [10, 11]
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Hari, Kuralla, Saripilli Rajeswari, and Kolapalli Venkata Ramanamurthy. "PREPARATION AND EVALUATION OF ORALLY DISINTEGRATING TABLETS OF DROTAVERINE HYDROCHLORIDE USING SUBLIMATION TECHNIQUE." International Journal of Pharmacy and Pharmaceutical Sciences 10, no. 5 (May 1, 2018): 85. http://dx.doi.org/10.22159/ijpps.2018v10i5.24503.
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Objective: To formulate orally disintegrating taste masked tablets of drotaverine hydrochloride (HCl) by sublimation technique.Methods: Initially superdisintegrant was selected and its concentration was optimized by pre-compression and post-compression parametric evaluation. Camphor and menthol were used as sublimating agents alone and in combination to mask the taste of drotaverine hydrochloride. Prepared tablets were evaluated for physicochemical evaluation, in vitro dissolution studies and fourier transformation-infrared spectroscopy, differential scanning calorimetry and X-ray diffractometry studies.Results: The optimised formulation DCM2 prepared with a mixture of camphor and menthol was characterised by fourier transformation-infrared spectroscopy, differential scanning calorimetry and X-ray diffractometry studies and found no incompatibility and no major shifts were noticed.Conclusion: The results demonstrated that the prepared drotaverine HCl orally disintegrating tablets showed better taste masking. The present sublimation technique can be effectively used for taste masking and also for orally disintegrating tablets.
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Frederick, Gina, J. M. Forbes, and C. L. Johnson. "Masking the Taste of Rapeseed Meal in Dairy Compound Feeds." Proceedings of the British Society of Animal Production (1972) 1988 (March 1988): 116. http://dx.doi.org/10.1017/s0308229600017530.
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Oilseed rape meal is high in protein and available in the UK relatively cheaply. Toxic constituents limit its inclusion in feeds for pigs and poultry but this is not a problem with ruminant animals where microbial action in the rumen removes them. However, the bitter taste of rape meal has been thought to reduce its palatability for ruminant animals (Stedman and Hill, 1987) and it is recommended that its inclusion in compound feeds for cows should not exceed about 150kg/tonne; masking agents are incorporated to reduce this limitation.The question to be addressed can be summarized as “can higher rates of inclusion of rape meal in dairy compound feeds be concealed by more mask?”. Twelve dry cows in late pregnancy were offered feeds with various levels of rape meal in combination with several levels of mask and rate of consumption was monitored.
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Ojiro, Ichie, Hiromi Nishio, Toyomi Yamazaki-Ito, Shogo Nakano, Sohei Ito, Yoshikazu Toyohara, Tadahiro Hiramoto, Yuko Terada, and Keisuke Ito. "Trp-Trp acts as a multifunctional blocker for human bitter taste receptors, hTAS2R14, hTAS2R16, hTAS2R43, and hTAS2R46." Bioscience, Biotechnology, and Biochemistry 85, no. 6 (April 12, 2021): 1526–29. http://dx.doi.org/10.1093/bbb/zbab061.
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ABSTRACT Many functional food ingredients activate human bitter taste receptors (hTAS2Rs). In this study, A novel inhibitor, Trp-Trp, for hTAS2R14 was identified by searching for the agonist peptide's analogs. Trp-Trp also inhibited hTAS2R16, hTAS2R43, and hTAS2R46, which share the same agonists with hTAS2R14. The multifunctional characteristic of Trp-Trp is advantageous for use as bitterness-masking agents in functional foods.
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Sriram, Pavani, Ashish Suttee, and Marasakatla Z. "Formulation and Taste Masking of Metronidazole Oral Disintegrating Tablets by a Novel Approach." INTERNATIONAL JOURNAL OF PHARMACEUTICAL QUALITY ASSURANCE 11, no. 03 (September 25, 2020): 399–403. http://dx.doi.org/10.25258/ijpqa.11.3.15.
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The anti-protozoal drug, metronidazole, is developed as an oral disintegrating tablet (ODT) to treat amoebiasis and to bypass hepatic metabolism. The work aimed to prepare, taste-masking oral disintegrating tablets of metronidazole using different proportions of the drug and disintegrants in various ratios by an effervescent method. The ODT was developed by direct compression with various concentrations of super disintegrating agents (1-7%). In this technique, sodium bicarbonate and tartaric acid were used to generate effervescence. The formulated tablets were assessed for physicochemical characteristics. The results of FTIR spectroscopy indicated the stable character of metronidazole. In vitro studies revealed that batch F6 was having a 97.65% cumulative amount of drug release at 20th minute compared to other formulations. Due to the effervescent method, there was a significant increase in drug release, seen at the 1:1.5 ratio. Taste evaluation studies were conducted on healthy human volunteers.
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Braga, Susana Santos, Jéssica S. Barbosa, Nádia E. Santos, Firas El-Saleh, and Filipe A. Almeida Paz. "Cyclodextrins in Antiviral Therapeutics and Vaccines." Pharmaceutics 13, no. 3 (March 19, 2021): 409. http://dx.doi.org/10.3390/pharmaceutics13030409.
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The present review describes the various roles of cyclodextrins (CDs) in vaccines against viruses and in antiviral therapeutics. The first section describes the most commonly studied application of cyclodextrins—solubilisation and stabilisation of antiviral drugs; some examples also refer to their beneficial taste-masking activity. The second part of the review describes the role of cyclodextrins in antiviral vaccine development and stabilisation, where they are employed as adjuvants and cryopreserving agents. In addition, cyclodextrin-based polymers as delivery systems for mRNA are currently under development. Lastly, the use of cyclodextrins as pharmaceutical active ingredients for the treatment of viral infections is explored. This new field of application is still taking its first steps. Nevertheless, promising results from the use of cyclodextrins as agents to treat other pathologies are encouraging. We present potential applications of the results reported in the literature and highlight the products that are already available on the market.
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Baliga, S. B., B. P. Manjula, and M. Geetha. "FORMULATION AND EVALUATION OF MICROSPHERE BASED ORO DISPERSIBLE TABLETS OF SUMATRIPTAN SUCCINATE." INDIAN DRUGS 54, no. 03 (March 28, 2017): 28–38. http://dx.doi.org/10.53879/id.54.03.10794.
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Sumatriptan succinate (SS) is a drug used in the treatment of migraine headaches, but suffers from low patient compliance due to its unpalatable bitter taste. The purpose of the present work was to prepare taste-masked oro dispersible tablets (ODTs) of SS by incorporating drug loaded microspheres into tablets for use in patients experiencing difficulty in swallowing. Microspheres loaded with SS were prepared by solvent evaporation technique. Eudragit EPO, a pH-sensitive aminoalkylmethacrylate copolymer, was used for coating the drug particles, acetone as solvent for the polymer and light liquid paraffin as an encapsulating medium. Drug : polymer ratio of 1:1 was considered to be optimized formulation with a yield of 99.96%, entrapment efficiency of 61.55%, particle size ranging from 30.32 – 90.96μm and in vitro drug release of 85.06% within an hour. FTIR studies suggested absence of drug-excipient interaction. Tablets prepared by direct compression containing microspheres and effervescent agents were evaluated for pre-compression and post-compression parameters. The wetting time, in vitro dispersion time and in vitro disintegration time of the tablets were found to be 39 sec, 35 sec and 32 sec, respectively. The drug release from the tablet was about 85.44% within an hour. The SEM of final ODTs revealed that the microspheres remained intact even after compression. Stability studies indicated that the selected formulation was stable. The results obtained suggested that effective taste-masking was achieved for SS using the technique of microencapsulation and ODTs of acceptable characteristics were obtained by adding effervescent agents followed by direct compression.
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Lee, Ga-Yang, Min-Jeong Jung, Jong-Woong Nam, Ah-Ram Han, Byoung-Mok Kim, and Joon-Young Jun. "Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound." Foods 11, no. 23 (December 4, 2022): 3911. http://dx.doi.org/10.3390/foods11233911.
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The red snow crab (Chionoecetes japonicus) is the most industrially processed in the Republic of Korea, and the meat is very popular, owing to its savory taste and flavor. Its body meat production comprises a two-step separation to increase meat yield. However, during the secondary separation, broken shell debris is occasionally entrained in the meat products, which is a concern for manufacturers. As the residues from first separation contain 39.9% protein, it can be utilized as an enzymatic protein hydrolysate (FPH) rich in free amino acids (FAAs). A combination of flavourzyme and alcalase (1:1) superiorly hydrolyzed the protein of the residues, and the best hydrolysis condition was suggested at 60 °C for 15 h with fourfold water and 2% enzyme addition, achieving a 57.4% degree of hydrolysis. The EPH was mostly composed of FAAs containing most essential amino acids; however, bitter-tasting amino acids accounted for 46.4% of the FAAs. To reduce the bitter taste, different nonvolatile organic acids were considered as masking agents, and citric and malic acids were effective, though the umami taste is slightly decreased. In conclusion, the crab processing residues can be utilized as an FAA-based natural seasoning compound through enzymatic hydrolysis and organic acid treatment.
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Dong, QianQian, Xiao Zheng, MiaoMiao Zhou, Fei Wu, YanLong Hong, Xiao Lin, and Lan Shen. "Engineering Size and Structure of Particles in Novel Modified-Release Delivery Systems." Journal of Pharmacy & Pharmaceutical Sciences 22 (April 24, 2019): 150–70. http://dx.doi.org/10.18433/jpps30253.
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Particle engineering has become a hot topic in the field of modified-release delivery systems during last decades. It has a wide range of pharmaceutical applications and is a bridge linking between drugs and drug delivery systems. Particles are an important part of many dosage forms and viewed as a carrier of drugs. Their size, shape, crystalline form, and structure directly affect the stability and releasing pattern of drugs. Engineering size or modifying particles by forming porous, core-shell, or skeleton structures can realize the development and utilization of functionally modified release systems (including fast-release systems, sustained-release systems, and targeted-release systems). However, there are certain problems in the practical application, such as bitter taste and coating damage. Combining with some polymer or lipid materials to form core-shell or embedded structures is considered as the key to taste masking. And, using cushioning agents is proven to be effective in preserving the integrity of the functional coating film of multiparticulates during tableting. To sum up, this review, from a particle engineering point, expounds the influence of different factors on the functionality of particles and offers some useful comments and suggestions for industry personnel.
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Annereau, Maxime, Mélanie Hinterlang, Hugues Bienayme, Gilles Vassal, Antoine Pinon, Mathieu Schmitt, Lucas Denis, et al. "Development of a Hospital Compounded, Taste-Masked, Temozolomide Oral Suspension and 5-Year Real-Life Experience in Treating Paediatric Patients." Pharmaceuticals 15, no. 5 (April 29, 2022): 555. http://dx.doi.org/10.3390/ph15050555.
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The development of oral pediatric forms by pharmaceutical companies is still insufficient. In fact, many drugs used in paediatric oncology, such as temozolomide, are not labeled and adapted for paediatric use. Temozolomide (TMZ) is an alkylating agent used as the standard of care for many adult and pediatric brain tumours, such as neuroblastoma, glioblastoma and medulloblastoma. The present study was carried out to propose a suitable and palatable formulation of the oral liquid preparation of TMZ. The suspension is composed of TMZ suspended in SyrSpend SF pH 4, as well as TMZ crystallization stabilizing agents and sweetening agents. To reach this formulation, several taste-masking agents were evaluated. Here, we describe the method of preparation of the formation as well as the monocentric population treated with the formulation over a 5–year period. A 20 mg/mL TMZ suspension was developed. TMZ suspension is stable for 6 weeks, stored between 2 and 8 degrees, protected from light, and compatible with nasogastric tubes. Thirty-eight patients participated in the palatability study and choose cola flavour, and 104 patients were treated in Gustave Roussy with the developed suspension; no unexpected event was reported. To conclude, we propose here a new TMZ liquid formulation which is stable for at least 6 weeks and well-tolerated with extensive feedback.
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Rachid, Ousama, F. Estelle R. Simons, Mutasem Rawas-Qalaji, and Keith J. Simons. "An Electronic Tongue: Evaluation of the Masking Efficacy of Sweetening and/or Flavoring Agents on the Bitter Taste of Epinephrine." AAPS PharmSciTech 11, no. 2 (March 30, 2010): 550–57. http://dx.doi.org/10.1208/s12249-010-9402-3.
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Miyazaki, Shozo, Wataru Kubo, Kunihiko Itoh, Yasuhiro Konno, Mariko Fujiwara, Masatake Dairaku, Mitsuo Togashi, Ryozo Mikami, and David Attwood. "The effect of taste masking agents on in situ gelling pectin formulations for oral sustained delivery of paracetamol and ambroxol." International Journal of Pharmaceutics 297, no. 1-2 (June 2005): 38–49. http://dx.doi.org/10.1016/j.ijpharm.2005.02.029.
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Berketova, L. V., and N. A. Gribova. "Development of an enriched soft drink based on milk." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012046. http://dx.doi.org/10.1088/1755-1315/1052/1/012046.
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Abstract A recipe and technology for producing an enriched non-alcoholic drink based on milk and plant components with increased nutritional value have been proposed. Banana puree, orange and grapefruit juices were selected as vegetable components. These components made it possible to simulate the texture of a "cocktail-type" drink, to give a sweet taste to the drink without easily digestible carbohydrates or their substitutes. They were good masking agents for suppressing the foreign taste and smell of the introduced biologically active substances. Vitamin PP, calcium gluconate, and omega-3 were added as enriched components in 30 to 50 % of their daily requirement. Sensory analysis was used to investigate the organoleptic characteristics of the drinks and to select a preference from the presented recipes. According to the research, the preferences were given to two recipes of drinks with different citrus components. The volume of 220 ml was chosen as the test unit of the drink. The first version of the drink included: milk (130 ml), banana puree (70 g), orange juice (20 ml). The second option was milk (150 ml), banana puree (60 g) and grapefruit juice (10 ml). These recipes of drinks had good sensory characteristics in appearance, consistency, smell and taste. The technology of obtaining the drink includes the preparation of raw materials, obtaining a milk-juice base, the introduction of micronutrients, banana puree with constant stirring, mixing until a homogeneous consistency is obtained and aseptic bottling in consumer containers.
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Kirteebala Pawar, Dhawal Rajendra Shinde, Dipak Dhondu Shivgan, Sagar Namdev Sherker, Shivam Devdendra Sharma, Rishikesh Ramasare Sharma, and Smita Takarkhede. "Natural polymers in pharmaceutical drug delivery: A review." World Journal of Biology Pharmacy and Health Sciences 4, no. 3 (December 30, 2020): 082–90. http://dx.doi.org/10.30574/wjbphs.2020.4.3.0101.
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In pharmaceutical formulation two main ingredients are required which is API and excipient. And excipient contains many components which plays vital role in manufacturing of dosage form as well as improve pharmaceutical parameters of the dosage form. Polymers used in any dosage form as excipient. Polymers have influencing capacity towards drug release and should be compatible, stable, non-toxic and economic etc. Generally, polymers are classified into three categories i.e natural, semi-synthetic and synthetic polymers. Nowadays, many pharmaceutical companies inclined towards using natural polymers due to many problems created with drug release and side effects. Polymers plays various application in formulation as excipient like to provide uniform drug delivery, rate controlling agent, taste masking agent, protective and stabilizing agents, etc. So that this review discuss about various natural polymers, there advantages over synthetic polymers and role of polymers in designing drug delivery system.
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Sahu, Yogesh, Arvind Singh Jadon, Prateek Jain, Bhupendra Singh Thakur, Basant Khare, and Anushree Jain. "An Overview on Recent Advances in Pharmaceutical Suspensions." International Journal of Medical Sciences and Pharma Research 7, no. 1 (March 15, 2021): 1–3. http://dx.doi.org/10.22270/ijmspr.v7i1.54.
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The suspension is a biphasic liquid or semi-solid dosage form where the finely divided insoluble solid drug particles are homogeneously dispersed in a liquid or semi-solid medium. The solid drug particles act here as the dispersed phase and the liquid or the semi-solid as the dispersion medium. The particle diameter in a suspension is usually greater than 0.5 µm. However, it is difficult and also impractical to impose a sharp boundary between the suspensions and the dispersions having finer particles. Suspensions are an important class of pharmaceutical dosage forms. The advantages of suspension dosage forms include effective dispensing of hydrophobic drugs; avoidance of the use of cosolvents; masking of unpleasant taste of certain ingredients; offering resistance to degradation of drugs due to hydrolysis, oxidation or microbial activity; easy swallowing for young or elderly patients; and efficient intramuscular depot therapy. In addition, when compared to solution dosage forms, relatively higher concentration of drugs can be incorporated into suspension products. The present review provides an overview of various aspects of suspensions such as classification of suspensions, theories of suspensions, various suspending agents, formulations aspects of suspensions, stability of suspensions and recent research work that is being carried on suspensions. Keywords: Suspensions, suspending agents, flocculated, Stability.
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Bartkiene, Elena, Ruta Laurikietyte, Vita Lele, Paulina Zavistanaviciute, Erika Mozuriene, and Aldona Baltusnikiene. "Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese." Journal of Dairy Science 101, no. 12 (December 2018): 10866–76. http://dx.doi.org/10.3168/jds.2018-14768.
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Pawar, Rajat, Ravi Sharma, Pravin Sharma, and G. N. Darwhekar. "A Review on Mouth Dissolving Film." Journal of Drug Delivery and Therapeutics 9, no. 6 (November 15, 2019): 206–10. http://dx.doi.org/10.22270/jddt.v9i6.3676.
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Mouth dissolving film is the most advanced oral solid dosage form due to its flexibility and comfort in use. Mouth dissolving films are oral solid dosage form that disintegrate and dissolve within a minute when placed in mouth without taking water or chewing. This dosage form allows the medication to bypass the first pass metabolism so bioavailability of medication may be improved .Mouth dissolving film has potential to improve onset of action lower the dosing and eliminate the fear of chocking. Formulation of mouth dissolving films involves both the visual and performance characteristics as plasticized hydrocolloids, API taste masking agents are being laminated by solvent casting and semisolid casting method. Solvent casting method being the most preferred method over other methods because it offers great uniformity of thickness and films prepared having fine glossy look and better physical properties. Mouth dissolving films are evaluated for its various parameters like thickness, physical property like folding endurance, disintegration and dissolution time. This review gives an idea about formulation techniques, evaluation parameters, overview on packaging and some available marketed products of mouth dissolving films.
Keywords: Mouth dissolving film, solvent casting, fast disintegration
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Daharwal, Shrinoy, Rajat Pawar, and Sunita Sonartiya. "A REVIEW ON MOUTH DISSOLVING FILM." International Journal of Pharmaceutical Sciences and Medicine 7, no. 5 (May 30, 2022): 48–59. http://dx.doi.org/10.47760/ijpsm.2022.v07i05.005.
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Oral route of Mouth dissolving film is the most advanced oral solid dosage form due which it is very much in use now a day because of it’s flexibility and comfort. Mouth dissolving films are oral solid dosage form that disintegrate and dissolve within few minutes when placed in tongue without taking water. This dosage form allows the medication to bypass the first pass metabolism, so that the bioavailability of medication can be improved .Mouth dissolving film has potential to improve onset of action lower the dosing and eliminate the fear of chocking. Formulation of mouth dissolving films involves both the visual and performance characteristics as plasticized hydrocolloids, API’s taste masking agents are being laminated by solvent casting and semisolid casting method. Solvent casting method being the most preferred method over other methods because it offers great uniformity of thickness and films prepared having fine glossy look and gives them the better physical properties. Mouth dissolving films are evaluated for its various parameters like dissolution time, disintegration thickness, physical property like folding endurance. This review gives an idea about formulation techniques, evaluation parameters, overview on packaging and some available marketed products of mouth dissolving films.
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Swati Saxena, Abhishek Patel, and Sarang Kumar Jain. "Formulation and evaluation of mouth dissolving film of antihypertensive agentFormulation and evaluation of mouth dissolving film of antihypertensive agent." World Journal of Advanced Research and Reviews 16, no. 2 (November 30, 2022): 1107–16. http://dx.doi.org/10.30574/wjarr.2022.16.2.1251.
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Mouth dissolving film is the one of the most advanced oral solid dosage form because of its flexibility and comfort in use. Mouth dissolving films are oral solid dosage form that disintegrate and dissolve within a minute when placed in mouth without taking water or chewing. This dosage form allows the medication to bypass the first pass metabolism so bioavailability of medication may be improved .Mouth dissolving film has potential to improve onset of action lower the dosing and eliminate the fear of chocking. Formulation of mouth dissolving films involves both the visual and performance characteristics as plasticized hydrocolloids, API taste masking agents are being laminated by solvent casting and semisolid casting method. Solvent casting method being the most preferred method over other methods because it offers great uniformity of thickness and films prepared having fine glossy look and better physical properties. Mouth dissolving films are evaluated for its various parameters like thickness, physical property like folding endurance, disintegration and dissolution time. This review gives an idea about formulation techniques, evaluation parameters, overview on packaging and some available marketed products of mouth dissolving films.
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Nissen, Lorenzo, Flavia Casciano, Elena Babini, and Andrea Gianotti. "The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process." Microorganisms 9, no. 12 (November 23, 2021): 2418. http://dx.doi.org/10.3390/microorganisms9122418.
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Following the One Health principles in food science, the challenge to valorize byproducts from the industrial sector is open. Hemp (Cannabis sativa subsp. sativa) is considered an important icon of sustainability and as an alternative food source. Hemp seed bran, in particular, is a byproduct of industrial hemp seed processing, which is not yet valorized. The success, and a wider market diffusion of hemp seed for food applications, is hindered by its unpleasant taste, which is produced by certain compounds that generally overwhelm the pleasant bouquet of the fresh product. This research concerns the exploration of hemp seed bran through fermentation using beneficial lactobacilli, focusing on the sensorial and bioactive traits of the products when they are subjected to bacterial transformation. By studying of the aromatic profile formation during the fermentation process the aim was to modulate it in order to reduce off-odors without affecting the presence of healthy volatile organic compounds (VOCs). Applying multivariate analyses, it was possible to target the contribution of processing parameters to the generation of flavoring and bioactive compounds. To conclude, the fermentation process proposed was able to reduce unpleasant VOCs, whilst at the same time keeping the healthy ones, and it also improved nutritional quality, depending on time and bacterial starters. The fermentation proposed was a sustainable biotechnological approach that fitted perfectly with the valorization of hemp byproducts from the perspective of a green-oriented industrial process that avoids synthetic masking agents.
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Purwanto, Djoko Agus, Achmad Toto Poernomo, and Febri Annuryanti. "PENGEMBANGAN INDUSTRI KREATIF SIRUP JAMU SEHAT UNTUK PEMBERDAYAAN POSDAYA DI KABUPATEN SIDOARJO." Jurnal Layanan Masyarakat (Journal of Public Services) 1, no. 1 (November 10, 2018): 1. http://dx.doi.org/10.20473/jlm.v1i1.2017.1-5.
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Indonesian people should be proud of its great natural biodiversity with precious ancestral heritages, such as Indonesian traditional medicine or Jamu. It has been intended to diversify the product of jamu that are affordable and healthy. Recently, it has been known that some luxury hotels in Indonesia creates jamu as a welcome drink, which is not only fresh but also healthful, to attract foreign customers. Empowering the community to be able making jamu syrups is importantly required for attracting many tourists to visit Indonesia. In this program, about 10 and 11 residents in the neighbourhood (RT) of 25 and 59, respectively, in Kebon Agung village, Sukodono district, Sidoarjo Regency were involved. They were trained for making jamu syrup made from lemongrass and mangosteen’s peel using health manufacturing process of traditional medicine i.e., without any chemical preserving, coloring, and taste masking agents, as well as hygienic packaging methods that can be long lasting, aesthetic appearing, and worth selling. The program consisted of training, mentoring, and lecturing to explain the making process of lemongrass and mangosteen peel syrups. The program was conducted until all participants were able to produce their own products well. The first production target was about each 200 bottles of lemongrass and mangosteen peel syrup could be sold. Bottle packaging, packaging equipment, and other supporting equipment will be delivered entirely as initial capital of POSDAYA. Hopefully, after the program is completed, the sustainability of this effort can be continued under the guidance of Universitas Airlangga. AbstrakBangsa Indonesia patut berbangga memiliki keanekaragaman hayati yang luar biasa ditambah dengan warisan nenek moyang yang berharga, salah satunya adalah jamu Saat ini, dirasakan perlu dilakukan diversifikasi pengembangan jamu sebagai minuman sehat sehingga tercipta jamu yang murah, terjangkau masyarakat, dan sehat. Ada kecenderungan beberapa hotel berbintang di Indonesia menciptakan jamu sebagai welcome drink untuk menarik pelanggan, yang tidak hanya segar tetapi juga menyehatkan. Pemberdayaan masyarakat untuk bisa membuat sirup minuman jamu yang sehat perlu lebih dikembangkan sehingga diharapkan dapat menarik wisatawan yang ingin berkunjung ke Indonesia. Dalam kegiatan ini telah dapat dilatih 10 orang warga RT 25 dan 11 orang warga RT 59 Desa Kebon Agung, Kecamatan Sukodono, Kabupaten Sidoarjo dalam pembuatan sirup sereh dan sirup kulit buah manggis dengan cara yang sehat, yaitu tanpa pengawet, tanpa pewarna, dan tanpa penambah rasa, sekaligus cara pengemasannya yang higienis sehingga dapat bertahan lama, memenuhi persyaratan estetis, dan layak jual. Metode yang digunakan adalah pelatihan, pendampingan, serta ceramah untuk menjelaskan pembuatan sirup sereh dan sirup kulit buah manggis hingga peserta mampu memproduksi sendiri dengan baik dan benar. Produksi pertama ditargetkan dapat dibuat 200 botol sirup sereh dan 200 botol sirup kulit buah manggis yang layak untuk dijual. Pembelian botol, peralatan pengemasan botol, dan alat-alat pendukung lainnya akan diserahkan seluruhnya sebagai modal awal dari POSDAYA. Harapannya setelah program selesai, keberlanjutan usaha ini dapat terus dilakukan di bawah binaan Universitas Airlangga.
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K., Gupta, Madaan S., Dalal M., Kumar A., Mishra N., Singh K., and Verma S. "Practical Approaches for Taste Masking of Bitter Drug: A Review." International Journal of Drug Delivery Technology 2, no. 2 (March 21, 2010). http://dx.doi.org/10.25258/ijddt.v2i2.8848.
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Taste is most important organoleptic aspects about the acceptance of oral drugs. Bitter and unpalatable taste is a major problem of certain drugs in formulations. In market, there are numbers of pharmaceutical preparations available in which actives are bitter in taste. The improved palatability in these products has prompted the development of numerous formulations, which improved performance and acceptability. The bitterness of preparation also leads to patient incompliance. So masking of bitterness becomes essential and done by masking the bitter taste of drugs by either decreasing its oral solubility on ingestion or decreasing the amount of drug particles exposed to taste buds thereby reducing the perception of bitter taste. Methods commonly used for taste masking involves various physical and chemical method that prevent the interaction of taste bud with drugs and are based on coatings, solid dispersion system and ion exchange resin, entrapment method and masking of taste buds etc. Taste masking of bitter drugs become necessity in case of oral administration and selection of technology depends upon the bitterness of drugs and their compatibility with taste masking agents that does not affect the bioavailability of drug
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P., Palekar –. Shanbhag, Belatikar S., and Sahane C. "In Vitro and In Vivo Evaluation of Taste Masked Chlorhexidine-Releasing Oral Films." International Journal of Drug Delivery Technology 7, no. 03 (September 27, 2017). http://dx.doi.org/10.25258/ijddt.v7i03.9566.
Full textAbstract:
The present investigation was undertaken with the objective of formulating chlorhexidine diacetate containing fast dissolving oral films to serve as superior alternative to mouthwash, aiming at consumer compliance. Various film forming agents, plasticizers and taste masking agents were evaluated for optimizing the composition of fast dissolving oral films. The potential of arginine hydrochloride as taste masking agent for fast dissolving oral films containing hydroxypropylmethylcellulose E5 (HPMC E5), propylene glycol and sucralose were formulated. Fast dissolving oral films of chlorhexidine diacetate were evaluated for the in vitro dissolution profile and in vitro microbiological assay. Oral films exhibited satisfactory in vitro dissolution profile and in vitro antimicrobial activity. Effect of incorporation of eugenol on the in vivo performance of oral films was evaluated in human volunteers. Arginine hydrochloride and eugenol containing oral films improved effectiveness and acceptability of films with respect to taste masking, mouth feel and mouth freshening without compromising the in vivo dissolution time.
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Bhakare, Shweta, and Ajay G. Pise. "Understanding the Emerging Perspectives of Taste Masking of Bitter Drugs for Enhancing Patient Compliance: A Bird’s Eye Review." International Journal of Medical & Pharmaceutical Sciences, 2022, 01–09. http://dx.doi.org/10.31782/ijmps.2022.12602.
Full textAbstract:
Scientists struggle to conceal the bitterness of medications. Many oral medicines and bulking agents are bitter. Bitterness masking is vital for patient compliance. Many formulations with increased performance and acceptance have been developed to improve palatability. The disagreeable taste of formulation has been disguised by sensory, barrier, chemical, and complexity methods. Taste is acknowledged as a crucial component in patient compliance, especially in youngsters, where acceptability and hence ease of administration may be considerably altered. The methods used to hide the taste of medications are detailed in this review. Taste is a key factor in oral product adoption. Many oral medications, foods, and bulking agents have unpleasant bitter flavours. Oral administration of bitter medications is a major concern for health care practitioners, particularly for juvenile patients. Masking a drug’s disagreeable taste increases patient compliance and thereby profits. Various known procedures have been used to remove or reduce the bitterness of these medications, but no generally applicable methodology has been identified.
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Vishvakarma, Vivekanand, Malkiet Kaur, Manju Nagpal, and Sandeep Arora. "Role of Nanotechnology in Taste masking: Recent Updates." Current Drug Research Reviews 14 (May 26, 2022). http://dx.doi.org/10.2174/2589977514666220526091259.
Full textAbstract:
Abstract: One of the important parameters in the case of dosage form is taste. Most of the drugs available in oral dosage form have an unpleasant taste which leads to patient incompliance and affects the success ratio of products in market. Geriatric and paediatric patients suffer more with a bitter taste of medicines. According to the studies reported, it is found that 50% of the population have problem of swallowing tablets, especially the pediatric and geriatric population. Masking the taste of bitter drugs has become necessary in the pharmaceutical field and increasing interest of researchers to develop various methods for masking the bitter taste of drugs. Five major tastes that are felt by our tongue are salt, sour, sweet, bitter and umami. When the drug dissolves with saliva, drug molecules interact with taste receptors present on the tongue and give taste sensations. Although many solid oral dosage forms like pills, tablets have additional advantage of masking and encapsulation of bitter taste drugs but they might not be effective for children because they may or may not swallow pills or tablets. There are various other methods that masks the bitter taste of drugs such as addition of sweeteners and flavouring agents, granulation, coating, inclusion complexes, extrusion method, ion-exchange resins etc, discussed in first section of article. The second part of this article consists of various nanotechnology-based drug delivery systems that were fabricated by researchers to mask the bitter taste of drugs. A brief of recent literature on various nanocarriers that were fabricated or developed for taste masking has been discussed in this part. A better understanding of these methods will help researchers and pharmaceutical industries to develop novel drug delivery systems with improved taste masking properties.
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Barde, Lokesh, Nilesh Mahajan, Sarita Jangra, Abhishek Meher, and Nitin Deshmukh. "Design and evaluate the mebendazole taste mask chewable tablets using ion exchange resin Kyron T-114." International journal of health sciences, September 15, 2022, 10430–45. http://dx.doi.org/10.53730/ijhs.v6ns6.12756.
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The aim of this research was to mask the bitter taste of Mebendazole using ion exchange resin and to formulate a taste masked chewable tablet. Kyron T-114 was used as a taste masking agent which was containing cross-linked polyacrylic backbone was used as taste masking agents. The drug resin complex was prepared by complexation of drug with resin using batch method. Maximum drug loading capacity of resins Kyron T-114 was calculated then Drug Resin Complexes were optimized by effect of drug resin ratio, Effect of stirring time. Effect of soaking time, effect of temperature and effect of pH on drug loading. Drug resin complex was evaluated for FTIR studies, drug release at salivary pH 6.8 and dissolution of drug resin complex at gastric pH. Taste masked chewable tablets of Mebendazole were prepared by direct compression method. Post compression evaluations used such as thickness, diameter, weight variation, hardness, disintegrating test, content uniformity test and in vitro dissolution test.
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Mahdi, Zainab H., Nidhal K. Maraie, Zahraa Amer Al-Juboori, and Aseel S. Najm. "The Development and Characterization of a New Easily Swallowed Valsartan Oral Jelly." Research Journal of Pharmacy and Technology, February 26, 2022, 723–28. http://dx.doi.org/10.52711/0974-360x.2022.00120.
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For many years oral solid dosage forms were the most preferred dosage form for a wide range of populations due to their safety, efficacy, stability cheapness, and ease of administration. Although, they possess certain drawbacks mainly swallowing difficulties and bioavailability problems. Therefore, oral jellies were developed in an attempt to overcome these restrictions. In this study, six valsartan oral jellies were prepared using three different gelling agents (xanthan gum, sodium alginate, and gelatin) in different concentrations that are designed especially for pediatric patients with swallowing problems. These oral jellies were optimized by the evaluation of the physical appearance, pH, viscosity, and syneresis. In addition to the study of taste masking, content uniformity, and in vitro release profile. Furthermore, FT-IR and stability analyses were performed on the optimum formula. As a result oral jelly (F6) containing 6% gelatin was selected as the optimum formula possessing an acceptable physical property with a pH value of (7.25±0.47) and viscosity of (91200±1.95, 42170 ±2.7) cps at 5 and 10 rpm respectively which showing no syneresis. Moreover, F6 had an acceptable content uniformity of (96.30±1.38) and higher percent drug released in 30 minutes (98.40 ± 1.04) with good taste masking (1.22%±1.18, 4.37%±1.06) after 1 and 2 minutes respectively. Furthermore, the absence of any interactions or instability was assured by the result of the FT-IR and stability analysis. In a conclusion, this study was succeeded to formulate a valsartan oral jelly that can be used as a new easily swallowed form of the antihypertensive drug for the dysphagic population with improved bioavailability.
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Kirtane, Ameya R., Christina Karavasili, Aniket Wahane, Dylan Freitas, Katelyn Booz, Dao Thi Hong Le, Tiffany Hua, et al. "Development of oil-based gels as versatile drug delivery systems for pediatric applications." Science Advances 8, no. 21 (May 27, 2022). http://dx.doi.org/10.1126/sciadv.abm8478.
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Administering medicines to 0- to 5-year-old children in a resource-limited environment requires dosage forms that circumvent swallowing solids, avoid on-field reconstitution, and are thermostable, cheap, versatile, and taste masking. We present a strategy that stands to solve this multifaceted problem. As many drugs lack adequate water solubility, our formulations used oils, whose textures could be modified with gelling agents to form “oleogels.” In a clinical study, we showed that the oleogels can be formulated to be as fluid as thickened beverages and as stiff as yogurt puddings. In swine, oleogels could deliver four drugs ranging three orders of magnitude in their water solubilities and two orders of magnitude in their partition coefficients. Oleogels could be stabilized at 40°C for prolonged durations and used without redispersion. Last, we developed a macrofluidic system enabling fixed and metered dosing. We anticipate that this platform could be adopted for pediatric dosing, palliative care, and gastrointestinal disease applications.
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Tescarollo, Iara Lúcia, Aratã Carvalho Oliveira, Arielli Pereira Couro Fiorin, and Mariana Ferreira Nascimento. "Characterization of orodispersible films formulated with natural flavors." Revista Científica Multidisciplinar Núcleo do Conhecimento, November 4, 2019, 05–17. http://dx.doi.org/10.32749/nucleodoconhecimento.com.br/health/orodispersible-films.
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The oral route is one of the most used for the administration of solid dosage forms because it is convenient, economical and easy to administer, however, it may present as limitations the difficulty of swallowing for some patients. Orodispersible films (ODF) constitute a pharmaceutical form, innovative, practical, versatile and easy to administer. They are characterized by thin, flexible polymeric films developed for oral drug administration and can overcome the swallowing difficulties associated with solid dosage forms such as tablets and capsules. In addition to the drug, orodispersible dosage forms have in their composition film-forming polymers, plasticizers, sweeteners, saliva stimulating agents, flavoring agents, coloring agents, stabilizers, thickeners, permeation enhancers and disintegrants. Sweeteners, flavors and flavorings give ODF a sweet taste and pleasant odor and can contribute to masking excessively bitter drugs. The present study aimed to develop and evaluate the physicochemical and organoleptic properties of ODF formulated with two different flavorings so that they can be used to deliver drugs with oral absorption potential. Two samples were produced using the essential oils of Sicilian lemon and tangerine. The samples were submitted to a preliminary stability test and evaluated in terms of appearance, color, odor, flavor, pH, disintegration time and average weight. The results revealed potential in the use of Sicilian lemon and tangerine essential oils in the development of ODF, however, in the preliminary stability study, very noticeable changes were observed for the samples stored under different temperature conditions. Although other more in-depth studies should be conducted in the characterization of the samples produced, the approach adopted in this study can contribute to the construction of a scientific basis for the development of preparations involving ODF.
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Kumar, Ramesh, Ravinder Verma, Ritu Kaushik, Prerna Kaushik, Parijat Pandey, Deepika Purohit, Vineet Mittal, and Deepak Kaushik. "Optimization and In Vitro Evaluation of Famotidine Loaded Effervescent Orally Disintegrating Tablets using a Central Composite Design." Current Drug Therapy 16 (June 18, 2021). http://dx.doi.org/10.2174/1574885516666210618094626.
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Background: Over the years, effervescent orally disintegrating tablets (ODTs) have proved their worth over conventional tablets in overcoming the swallowing problems associated with the geriatric and pediatric population. The addition of effervescent agents in ODT provides a rapid disintegration along with masking of the slightly bitter taste of drugs and is worth exploring. Objective: The present research investigation deals with the preparation of effervescent ODTs by direct compression with rapid disintegration and adequate hardness using the central composite design response surface methodology. Method: Central composite design was used to study the effect of concentration of crospovidone (X1) and concentration of citric acid and sodium bicarbonate (X2) as independent factors on the two responses: disintegration time (Y1) and drug release (Y2). The tablets were prepared by direct compression approach using directly compressible mannitol. Results: Central composite design was used to study the effect of concentration of crospovidone (X1) and concentration of citric acid and sodium bicarbonate (X2) as independent factors on the two responses: disintegration time (Y1) and drug release (Y2). The tablets were prepared by direct compression approach using directly compressible mannitol. Conclusion: The results obtained in the present investigation revealed a successful development of famotidine effervescent ODTs with a better release profile compared to marketed formulation.
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GHOGARI, IMRAN S., and PRITAM S. JAIN. "DEVELOPMENT OF ORALLY DISINTEGRATING TABLETS OF MEMANTINE HYDROCHLORIDE-A REMEDY FOR ALZHEIMER’S DISEASE." International Journal of Applied Pharmaceutics, December 3, 2019, 147–52. http://dx.doi.org/10.22159/ijap.2020v12i1.36535.
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Objective: The study is directed towards the development of an orally disintegrating drug delivery system of memantine hydrochloride which can be commercially exploited for the well-being of society for the treatment of Alzheimer’s disease, which is a most common form of dementia.
Methods: Orally disintegrating immediate-release tablets of memantine hydrochloride were prepared and optimized for disintegration time and in vitro drug release. The top spray granulation method was used for the preparation of granules. Subsequently, these granules were compressed to tablets. The levels of diluent, disintegrant and taste-masking agents were optimized using the design of experiments. The resulting tablets were evaluated for disintegration time and in vitro drug release. The optimized formulation was subjected to accelerated stability study for 3 mo.
Results: The optimized orally disintegrating tablet formulation exhibited a disintegration time of 2-3 min and complete drug release i.e. more than 85 % drug release within 10 min while performing in vitro drug release study. This is a prerequisite for faster action in the case of patients suffering from Alzheimer’s disease. Accelerated stability studies indicated good physical and chemical stability of the optimized formulation.
Conclusion: Developed orally disintegrating tablet formulation of memantine hydrochloride could release the drug faster compared to conventional immediate-release tablets which is useful in paediatric, geriatric and psychiatric patients.
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S, Muthukumar, Nijanthan S, Vinesha R, Sundarajan R, Sridevi M, and Salabha A. "Formulation and Evaluation of Medicated Chewing gum consisting of Dextromethorphan and Guaifenesin for the treatment of cough." Research Journal of Pharmacy and Technology, May 26, 2021, 2445–51. http://dx.doi.org/10.52711/0974-360x.2021.00430.
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Common cold is the most frequently recurring disease in the world and is a leading cause of doctor visits and missed days from school and work. Cold reliever medicated chewing gum (MCG) will be a definitive patient acceptable solution for this condition. Dextromethorphan hydrobromide and guaifenesin will be easily released from chewing gum into the salivary fluid within few minutes of chewing and can be easily permeated from oral mucosa by the pressure created by the chewing action and absorbed to a larger extent into the systemic circulation. Therefore, ultimately patients will get quick relief from symptoms of common cold with greater compliance compared to other conventional dosage forms. This study mainly focuses on taste masking of dextromethorphan hydrobromide and guaifenesin with Kyron T-114, its formulation development in the MCG form and its quality and performance evaluation with the study of potential factors affecting drug release by 32 full factorial experimental design. Formulation ingredients, such as elastomers, softeners, bulking agents, play an important role in the feel of the final product and its consistency; while sweeteners and flavours play a very essential character in its sensory properties. Inter individual variation in chewing frequency and chewing intensity is the main factor which affects release of active ingredient from MCG; while salivary dilution and involuntary swallowing are main reasons for variability in the absorption site, i.e., either from buccal mucosa or from gastrointestinal tract.