TASTE MASKING IN SYRUP CONTAINING HERBAL BITTER DRUGS: FORMULATION, STANDARDIZATION AND STABILITY STUDIES

M V Nema,T P Nimbekar,A S Dongarwar,B E Wanjari

doi:10.7439/ijbar.v2i3.26

Abstract

Taste masking of bitter drugs has been challenge to scientists as taste is an important parameter governing patient compliance. Several oral pharmaceuticals, numerous food and beverage products and bulking agents have unpleasant bitter taste. In order to ensure patient compliance bitterness masking becomes essential. The desire of improving the palatability has prompted the development of numerous formulations with improved performance and acceptability. Several approaches namely sensory, barrier, chemical and complexation have been tried to mask the unpleasant taste of formulation. The purpose of the present was to evaluate the bitterness of the prepared syrup formulation by using human taste sensor.

Highlights

Taste masking, a perceived reduction of an undesirable taste that would otherwise exist
Masking the bitter taste of drugs is a potential tool for improvement of patient compliance, which in turn decides the commercial success of the product.[5]
We have previously reported the quantitative evaluation of bitterness of various drug formulations, such as antibiotics and amino acid preparations, etc. using a taste sensor.[9-11]

Summary

Introduction

A perceived reduction of an undesirable taste that would otherwise exist. The available technologies effectively mask the objectionable bitter taste of drugs but require skillful application without affecting delivery of the drug. With application of these techniques and proper evaluation of taste masking effect one can improve product preference to a large extent.[8]. Extract solution: The known amount of Phyllanthus and Neem extracts was dissolved separately in 25 ml of methanol and sonicated in ultrasonic water bath and filtered through Whatmann filter paper (44). Results and Discussion: An acceptable syrup formulation containing Phyllanthus and Neem extracts as active bitter principles was developed by modifying the taste of final preparation using citric acid, xanthan gum, sodium chloride, masking agent, and flavours like Honey, Orange, Melon. Sensory evaluations of ten expert tasters have shown that Honey flavour was the best among these three flavours.[17-22]

Conclusion

G Moderate Moderate

Findings

A Moderate B Mild C NO D NO E Mild F NO G Mild H Mild