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

Maniruzzaman, Mohammed, Boateng, Joshua S, Bonnefille, Marion, Aranyos, 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 0939-6411

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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
Schools and Departments: School of Life Sciences > Chemistry
Depositing User: Mohammed Maniruzzaman
Date Deposited: 29 Jan 2016 11:23
Last Modified: 29 Jan 2016 11:23
URI: http://sro.sussex.ac.uk/id/eprint/59491
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