University of Sussex
Browse

File(s) not publicly available

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

journal contribution
posted on 2023-06-09, 00:11 authored by Mohammed Maniruzzaman, Joshua S Boateng, Marion Bonnefille, Attila Aranyos, John C Mitchell, Dennis Douroumis
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.

History

Publication status

  • Published

Journal

European Journal of Pharmaceutics and Biopharmaceutics

ISSN

0939-6411

Publisher

Elsevier

Issue

2

Volume

80

Page range

433-442

Department affiliated with

  • Chemistry Publications

Full text available

  • No

Peer reviewed?

  • Yes

Legacy Posted Date

2016-01-29

Usage metrics

    University of Sussex (Publications)

    Categories

    No categories selected

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC