Human Palatability Study for Taste Assessment of Marketed Formulation of Second-Generation Antipsychotic Drug Asenapine Maleate: The Present Scenario and Scope of Improvement (original) (raw)
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Formulation And Evaluation Of Sublingual Tablets Of Asenapine Maleate By 32 Full Factorial Design
. Aegaeum Journal ( 0776-3808) , 2020
Objectives: The aim of this work was to formulate and evaluate sublingual tablets of Asenapine maleate for the treatment of schizophrenia and the treatment of manic episodes associated with bipolar I disorder. Methods: In the present work, the bitter taste of Asenapine maleate was masked by using Kyron T-114 in 1:1.5 ratio. The Drug-Resin Complex was formulated as sublingual tablets using Cross Povidone (X 1) and Avicel PH102 (X 2) by direct compression method. The sublingual tablets were evaluated such as thickness, hardness, % Friability, Wetting time, disintegration time, Water absorption ratio and % CDR.Results: In this study, the fast release of tablets depends on the concentration of Cross Povidone (X 1) and Avicel PH102 (X 2). The selected formulation showed the fastest release of the tablets in 54 s. Stability study was performed by taking an optimized formulation and it was observed stable. The sublingual tablets showed acceptable results in all studies.Conclusion: The results indicate that the formulation can be used for the treatment of schizophrenia and the treatment of manic episodes associated with bipolar I disorder. Moreover, Asenapine maleate as sublingual tablets may overcome the first pass effect, gives better bioavailability, rapid onset of action and patient compliance.
Drug discovery today, 2016
Taste evaluation is a crucial factor for determining acceptance of medicines by patients. The human taste panel test is the main method used to establish the overall palatability and acceptability of a drug product to a patient towards the end of development. Non-human in vitro and in vivo taste-evaluation tools are very useful for pre-formulation, quality control and screening of formulations. These non-human taste assessment tools can be used to evaluate all aspects of taste quality. The focus of this review is bitterness because it is a key aspect of taste in association with the development of medicines. In this review, recent in vitro (analytical) and in vivo (non-human) tools are described for the assessment of the bitter taste of medicines. Their correlations with human taste data are critically discussed. The potential for their use in early screening of the taste of active pharmaceutical ingredients (APIs) to expedite paediatric formulation development is also considered.
The latest trends in the taste assessment of pharmaceuticals
Drug Discovery Today, 2007
To date, the most widely used method for measuring the taste characteristics of pharmaceutical preparations is psychophysical evaluation by a taste panel. However, conventional chemical analyses, on the basis of release studies, have been shown to be useful subsidiary methods. More recently, novel in vitro taste assessment apparatus and methodologies have been developed for high-throughput taste screening and quality control. Biomimetic taste sensing systems (BMTSSs), such as multichannel taste sensors or electronic tongues with global selectivity, have been welcomed by both pharmaceutical scientists and the industry as a whole. As we discuss here, the emerging in vitro approaches for assessing taste characteristics of taste masked drug and drug products will result in a decreased reliance on human panel tests. Reviews POST SCREEN
INTERNATIONAL RESEARCH JOURNAL OF PHARMACY TASTE MASKING IN PHARMACEUTICAL: AN UPDATE
Taste is an important factor in the development of dosage form. Nevertheless it is that arena of product development that has been overlooked and undermined for its importance. The problem of bitter and obnoxious taste of is a challenge to the pharmacist in the present scenario. Taste is an important parameter governing compliance. Several oral pharmaceuticals and bulking agents have unpleasant, bitter-tasting components. In numerous cases, the bitter taste modality is an undesirable trait of the product or formulations and can considerably affect its acceptability by consumers. Bitter characteristics found in such systems have been eliminated or minimized by various known processes, but no universally applicable technology for bitterness inhibition has ever been recognized. The desire of improved palatability in these products has prompted the development of numerous formulations with improved performance and acceptability Taste masking technologies offer a great scope for invention and patents. Several approaches like adding flavors and sweeteners, use of coating polymers for inhibiting bitterness, microencapsulation, prodrug formation, formation of inclusion and molecular complexes, solid dispersion system, addition of effervescent agents and application of ion exchange resins have been tried by the formulators to mask the unpleasant taste of the bitter drugs. The present review attempts to give a brief account of different technologies of taste masking with respect to dosage form and novel methods of evaluation of taste masking effect.
European Journal of Pharmaceutics and Biopharmaceutics, 2021
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Taste-masking assessment of solid oral dosage forms--a critical review
International journal of pharmaceutics, 2014
Approaches to improve the taste of oral dosage forms that contain unpleasant tasting drugs are versatile. Likewise, the analytical in vitro and in vivo methods to assess taste-masking efficacy are diverse. Taste-masking has gained in importance since the EU legislation on medicines for children came into force in 2007, and taste-masking attributes are often required by regulatory authorities. However, standardized guidance for the analytical evaluation is still poor. Published protocols rarely consider real conditions, such as the volume of saliva or the residence time of solid oral dosage forms in the mouth. Methodological limitations and problems regarding time point of evaluation, sampling or sample pretreatment are hardly ever addressed. This critical review aims to evaluate and discuss published strategies in this context.
Taste masking of drugs: an extended approach
International Journal of Current Advanced Research, 2017
Taste is an important factor in the development of dosage form. identity to a product .Taste is mainly a function of taste buds in the mouth important parameter in case of drugs administering orally and is a critical factor. Humans can distinguish among four components of taste: sourness, saltiness, sweetness, bitterness.Bitter and unpalatable taste is a major problem of certain drugs in formulations. Masking the bitter taste of drugs is a potential tool for the improvement of patient compliance which in turn decides the commercial success of the product. a viable and practical strategy to improve the patient compliance mask the taste of drug, but also may enhance the bioavailability of dosage form Unpleasant taste was the biggest barrier for completing treatment in paediatrics. Two approaches are commonly utilized to overcome the bad taste of the drug. techniques of taste masking are inclusion complexation, use ofion exchange resin, mass extrusion, and solid dispersions, coatinggranulation, spray drying, microencapsulation, liposomes, emulsions and gel formation effervescence. Evaluation of taste concealed formulation is done by panel testing, measurement of frog taste nerve response, multichannel taste sensor and spectrophotometricmethod.
TASTE MASKING TECHNIQUES FOR BITTER DRUGS-AN OVERVIEW
Taste is mainly a function of taste buds in the mouth. In the formulation for pediatric & geriatric, bed ridden & non-cooperative patients the main challenge to the compounding pharmacist is to mask the taste of obnoxious and bitter drugs, result is patient not receiving the optimal therapeutic value of their medication. Taste masking is the main factor in the development of the dosage form. It opens the doors for new inventions and patents. Many techniques have been developed which not only improve the taste of molecule but also the formulation and performance of the molecule. The main objective of present review is to explore different method, technologies and evaluations to mask the obnoxious taste of drugs, so that patients can use these drugs without hesitation of taste