An Overview of Taste-Masking Technologies: Approaches, Application, and Assessment Methods

Hu, Shuqin; Liu, Xiaoxuan; Zhang, Shuangshuang; Quan, Danyi

doi:10.1208/s12249-023-02520-z

Cited by 15 publications

(10 citation statements)

References 162 publications

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“…The following supporting information can be downloaded at the following location: https://www.mdpi.com/article/10.3390/pharmaceutics16050658/s1, Table S1: Summarized information about References found in between 2014-2023. References [132][133][134][135][136][137][138][139][140][141][142][143][144][145][146][147][148][149][150] are cited in the supplementary materials.…”

Section: Supplementary Materialsmentioning

confidence: 99%

Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients

Steiner,

Meyer,

Immohr

et al. 2024

Pharmaceutics

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In this review, we aim to highlight the advantages, challenges, and limitations of electronic tongues (e-tongues) in pharmaceutical drug development. The authors, therefore, critically evaluated the performance of e-tongues regarding their qualification to assess peroral formulations containing bitter active pharmaceutical ingredients. A literature search using the keywords ‘electronic’, ‘tongue’, ‘bitter’, and ‘drug’ in a Web of Science search was therefore initially conducted. Reviewing the publications of the past decade, and further literature where necessary, allowed the authors to discuss whether and how e-tongues perform as expected and whether they have the potential to become a standard tool in drug development. Specifically highlighted are the expectations an e-tongue should meet. Further, a brief insight into the technologies of the utilized e-tongues is given. Reliable protocols were found that enable (i) the qualified performance of e-tongue instruments from an analytical perspective, (ii) proper taste-masking assessments, and (iii) under certain circumstances, the evaluation of bitterness.

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Section: Supplementary Materialsmentioning

confidence: 99%

Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients

Steiner,

Meyer,

Immohr

et al. 2024

Pharmaceutics

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“…Each panelist received samples in their own booth. After achieving proficiency in (1) Training on TI analysis, the panelists proceeded to (2) Training on the beany flavor masking test.…”

Section: Panelists and Trainingmentioning

confidence: 99%

“…In the food industry, masking unpleasant flavors is a significant challenge. The addition of flavoring agents is one of the most commonly used approaches to masking unpleasant flavors in food [1]. For example, based on cooking experiences, flavoring agents related to spices and the Maillard reaction were added to soy-based meat to mask its beany flavor [2,3].…”

Section: Introductionmentioning

confidence: 99%

Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk

Terada

Tsuji

et al. 2023

Foods

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The aim of this study is to provide a new perspective on the development of masking agents by examining the application of their time-series sensory profiles. The analysis of the relationship between 14 time-intensity (TI) parameters and the beany flavor masking ability of 100 flavoring materials indicate that the values of AreaInc, DurDec, and AreaDec, TI parameters related to the flavor release in the increasing and decreasing phases, were significantly higher in the top 10 masking score materials than in the bottom 10 materials. In addition to individual analysis, machine learning analysis, which can derive complex rules from large amounts of data, was performed. Machine learning-based principal component analysis and cluster analysis of the flavoring materials presented AreaInc and AreaDec as TI parameters contributing to the classification of flavor materials and their masking ability. AreaDec was suggested to be particularly important for the beany flavor masking in the two different analyses: an effective masking can be achieved by focusing on the TI profiles of flavor materials. This study proposed that time-series profiles, which are mainly used for the understanding of the sensory characteristics of foods, can be applied to the development of masking agents.

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“…Poor palatability can negatively affect patient compliance and, consequently, the drug’s efficacy, especially for bitter-tasting drugs like NSAIDs and antibiotics. To improve palatability, pharmaceutical companies and researchers use various taste-masking techniques, such as mixing with sweeteners or bitterness inhibitors, or preventing the release of the unpleasant drug taste in the oral cavity by complexation, solid dispersions, or film coatings [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Taste Masking of Dexketoprofen Trometamol Orally Disintegrating Granules by High-Shear Coating with Glyceryl Distearate

Chiarugi,

Biagi,

Nencioni

et al. 2024

Pharmaceutics

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Orally disintegrating granules (ODGs) are a pharmaceutical form commonly used for the administration of NSAIDs because of their easy assumption and fast dispersion. The development of ODGs is not easy for drugs like dexketoprofen trometamol (DXKT), which have a bitter and burning taste. In this work, high-shear coating (HSC) was used as an innovative technique for DKXT taste masking. This study focused on coating DXKT granules using the HSC technique with a low-melting lipid excipient, glyceryl distearate (GDS). The HSC technique allowed for the coating to be developed through the thermal rise resulting from the friction generated by the granules movement inside the equipment, causing the coating excipient to soften. The design of the experiment was used to find the best experimental coating conditions in order to gain effective taste masking by suitably reducing the amount of drug released in the oral cavity. The influence of the granule dimensions was also investigated. Coating effectiveness was evaluated using a simulated saliva dissolution test. It was found that low impeller speed (300 rpm) and a 20% coating excipient were effective in suitably reducing the drug dissolution rate and then in taste masking. The coated granules were characterized for their morphology and solid-state properties by SEM, BET, XRPD, DSC, and NIR analyses. A human taste panel test confirmed the masking of DXKT taste in the selected batch granules.

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An Overview of Taste-Masking Technologies: Approaches, Application, and Assessment Methods

Cited by 15 publications

References 162 publications

Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients

Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients

Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk

Taste Masking of Dexketoprofen Trometamol Orally Disintegrating Granules by High-Shear Coating with Glyceryl Distearate

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