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Taste masking of paracetamol by hot-melt extrusion: An in vitro and in vivo evaluation

Taste masking of paracetamol by hot-melt extrusion: An in vitro and in vivo evaluation

Maniruzzaman, Mohammed, Boateng, Joshua S., Bonnefille, Marion, Arranyos, Attila, Mitchell, John C. and Douroumis, Dennis (2011) Taste masking of paracetamol by hot-melt extrusion: An in vitro and in vivo evaluation. European Journal of Pharmaceutics and Biopharmaceutics, 80 (2). pp. 433-442. ISSN 0939-6411 (doi:10.1016/j.ejpb.2011.10.019)

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Abstract

The purpose of this study was the in vitro and in vivo evaluation of the masking efficiency of hot melt extruded paracetamol (PMOL) formulations. Extruded granules containing high PMOL loadings in Eudragit EPO® (EPO) or Kollidon® VA64 (VA64) were prepared by hot-melt extrusion (HME). The taste masking effect of the processed formulation was evaluated in vivo by a panel of six healthy human volunteers. In addition, in vitro evaluation was carried out by an Astree e-tongue equipped with seven sensors. Taste sensing technology demonstrated taste improvement for both polymers by correlating the data obtained for the placebo polymers and the pure APIs alone. The best masking effect was observed for VA64 at 30% PMOL loading. The e-tongue results were in good agreement with the in vivo evaluation. In vitro dissolution of the extruded granules showed rapid PMOL releases.

Item Type: Article
Uncontrolled Keywords: hot-melt extrusion, taste masking, electronic tongue, solubility parameter
Subjects: R Medicine > RM Therapeutics. Pharmacology
T Technology > TP Chemical technology
Faculty / Department / Research Group: Faculty of Engineering & Science > Department of Pharmaceutical, Chemical & Environmental Sciences
Related URLs:
Last Modified: 07 Dec 2016 14:11
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/7181

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