Abstract
AbstractMicroaggregated egg albumin particles containing paracetamol were prepared by a new microencapsulation method. Thus, paracetamol was suspended into an ovalbumin solution and then heated to coagulate the protein. The paracetamol crystals were entrapped into the new protein structure and as a consequence microaggregated egg albumin particles were obtained. This novel microencapsulation method improved the flow properties of paracetamol powder that are normally poor. The flow characteristics of the microaggregated particles depended on the paracetamol concentration and the particle size. Furthermore, the bitter taste of paracetamol was masked by this microencapsulation method and the microaggregated particles were used to produce chewable and non chewable paracetamol tablets. The “in vivo” oral relative bioavailability of these two kinds of tablets oF microencapsulated paracetamol in six volunteers were 99.5 and 92.5%, respectively, as determined from the urinary accumulative excretion.
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