Advance Approaches in Taste Masking for Pharmaceutical Formulation
Oral administration of pharmaceutical is one of the most popular methods of drug delivery. Acceptability of any dosage form are mainly depends over its taste i.e. Mouth feel drug molecules interacts with taste receptor on the tongue to give bitter, sweet or salty taste sensation. When they dissolve in saliva .This sensation of the taste is result of signal transduction from the receptor organ for taste commonly known as taste buds and Palatability is an extremely important factor in ensuring the likelihood that the recipients will intake the pharmaceuticals. A constant problem is in treatment of patient is their inability or unwillingness to swallow solid dosage forming such as tablets especially in children and the elderly. .In market, there are number of pharmaceutical preparation available in which actives are bitter in taste. The improved palatability in these products has prompted the development of numerous formulations, which improves performance and acceptability. So masking of bitterness becomes essential. Previously the attitude of “Worse the taste of medicine, the better the cure” was observed, but now-a-days several approaches of masking the bitter taste have been developed. It include adding sugars, flavours, sweetness, use of lipoproteins, numbing taste buds, granulations ,adsorptions, microencapsulation, multiple emulsion, prodrug and salts formulation, inoculation and molecular complexes, solid dispersion, application of Ion Exchange Resins(IERs). This article reviews the methodologies and approaches of taste masking taste masking techniques of bitterness reduction and also reviews the various evaluation techniques such as Panel testing (human subjects), Measurement of frog taste nerve responses, Multichannel taste sensor/ magic tongue, Spectrophotometric evaluation/ D30’s value method.
Full Text:Fulltext PDF
- There are currently no refbacks.
Abstracted & Indexed in :