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 (2012) 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 0939-6411Full text not available from this repository.
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.
|Uncontrolled Keywords:||hot-melt extrusion, taste masking, electronic tongue, solubility parameter|
|Subjects:||R Medicine > RM Therapeutics. Pharmacology|
T Technology > TP Chemical technology
|School / Department / Research Groups:||School of Science|
School of Science > Department of Pharmaceutical, Chemical & Environmental Sciences
|Last Modified:||29 Feb 2012 15:52|
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