Apparatus for studying in vitro drug release from medicated chewing gums

Kvist, Catharina; Andersson, Sven Börje; Fors, Susan; Wennergren, Bo; Berglund, Johan

doi:10.1016/s0378-5173(99)00236-7

Cited by 45 publications

(38 citation statements)

References 4 publications

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“…The machine was specially fabricated to mimic the effect of human chewing [14]. Figure 2 shows technical drawing of modified in vitro chewing machine.…”

Section: In Vitro Drug Releasementioning

confidence: 99%

Formulation and Characterization of Biodegradable Medicated Chewing Gum Delivery System for Motion Sickness using Corn Zein as Gum Former

Mehta¹,

Trivedi²

2015

Trop. J. Pharm Res

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“…The machine was specially fabricated to mimic the effect of human chewing [14]. Figure 2 shows technical drawing of modified in vitro chewing machine.…”

Section: In Vitro Drug Releasementioning

confidence: 99%

Formulation and Characterization of Biodegradable Medicated Chewing Gum Delivery System for Motion Sickness using Corn Zein as Gum Former

Mehta¹,

Trivedi²

2015

Trop. J. Pharm Res

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“…In this study, the in vitro chewing release apparatus (Kvist et al, 1999) was used to investigate the elution characteristic of odorants in chewing gum during chewing, focusing in particular on the elution step of odorants from chewing gum into saliva. The chewing apparatus was mainly constructed to examine the release of pharmaceutical ingredients from chewing gum.…”

Section: Gas Chromatography-mass Spectrometry (Gc-ms) With Liquid Injmentioning

confidence: 99%

“…These measurements were performed only once because the quantitative data for the eluted odorants showed good reproducibility (see Table 1 and Kvist et al, 1999). As a result, it was found that the quantitative T. iTobe et al Fig.…”

Section: Development Of a New Approach To Measure The Elution Charactmentioning

confidence: 99%

A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing

Itobe¹,

Kumazawa²,

Inagaki³

et al. 2012

FSTR

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The aim of this study was to develop a new approach that can be used to estimate the elution characteristics of odorants from chewing gum into saliva during chewing using a chewing apparatus and to apply the approach to the prediction of their elution ratios. The odorants eluted from the model chewing gum were analyzed by a gas chromatography-flame ionization detector using the adsorptive column method and Headspace-solid phase microextraction (HS-SPME). It was found that the quantitative data obtained from each analytical method are in proportion and that the measured value obtained from HS-SPME, which is easy to operate, could convert the quantitative data obtained from the adsorptive column method. Therefore, it was demonstrated that the amounts of odorants eluted from chewing gum and their release curves could be easily determined by a combination of the two methods. In addition, it was recognized that there was a good overall regression coefficient between the elution ratio of the odorants in the model chewing gum after a 20-min chewing run and the difference between the retention indices on the polar and apolar stationary phase of GC columns (ΔI). Therefore, ΔI is the most important factor for predicting the elution ratio of odorants in chewing gum during chewing.Keywords: flavor release, elution characteristic, chewing gum, chewing apparatus *To whom correspondence should be addressed. E-mail: itobe.takafumi@ogawa.net IntroductionFlavor is one of the primary factors determining the quality of a foodstuff. Flavor is a more important factor for the quality of chewing gum than for that of other foodstuffs, because the flavor of chewing gum is strongly required as an excellent characteristic of in-mouth release, which is the immediate flavor impression and the duration of perception of odorants during chewing, in addition to an excellent odor quality and an appropriate intensity. The sensory response to an added flavor in chewing gum is mainly affected by the rate and extent of the in-mouth flavor release during consumption, and the driving forces of the release are the partition between the different phases (chewing gum -saliva -air) and mass transfer velocity (De Roos, 1990;De Roos, 2000;Harrison, 2000). Therefore, detailed understanding of the in-mouth release characteristics of odorants in chewing gum during chewing is extremely important for the production of high quality chewing gum products.

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“…Till 1999 only two apparatus/methods have been available [39,51]. Then the chewing equipment applied was developed by Erweka GmbH, and described by Kvist et al [52]. Further descriptions of dissolution and chewing gum tablet investigations have been reported by Azarmi et al [53].…”

Section: Medicated Chewing Gumsmentioning

confidence: 99%

“…Eur. [62] Pharmagum based chewing gum tablets: For the dissolution tests, an Erweka chewing apparatus was used [52]. Each chewing gum sample was chewed with this apparatus for 10, 20 or 30 min, in the presence of 20 of dissolution medium (purified water), after which the ascorbic acid content of the liquid was determined by spectrometry.…”

Section: Dissolution Testsmentioning

confidence: 99%

The importance of magnesium stearate in pharmaceutical industry and in the preformulation studies of medicated chewing gums

Imre¹

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Apparatus for studying in vitro drug release from medicated chewing gums

Cited by 45 publications

References 4 publications

Formulation and Characterization of Biodegradable Medicated Chewing Gum Delivery System for Motion Sickness using Corn Zein as Gum Former

Formulation and Characterization of Biodegradable Medicated Chewing Gum Delivery System for Motion Sickness using Corn Zein as Gum Former

A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing

The importance of magnesium stearate in pharmaceutical industry and in the preformulation studies of medicated chewing gums

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