Masking the Taste of Fixed-Dose Combination Drugs: Particular NSAIDs Can Efficiently Mask the Bitterness of Famotidine

Uno, Rio; Ohkawa, Kyoko; Kojima, Honami; Haraguchi, Tamami; Ozeki, Minoru; Kawasaki, Ikuo; Yoshida, Miyako; Habara, Masaaki; Ikezaki, Hidekazu; Uchida, Takahiro

doi:10.1248/cpb.c22-00679

Cited by 2 publications

(2 citation statements)

References 21 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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“…The ANO sensor was composed of a lipid-phosphoric acid didodecyl ester of lipid and a plasticizer-dioctylphenyl phosphate [58,59]. Therefore, the ANO sensor is sensitive to basic materials such as solifenacin succinate or amplopodone besilate [60]. This sensor can also detect various bitter substances and taste sensors that detect non-charged bitter substances.…”

Section: E-tonguementioning

confidence: 99%

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

Nasir

Yuswan

Shah

et al. 2023

Gels

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This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0–0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R2) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl2, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.

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Masking the Taste of Fixed-Dose Combination Drugs: Particular NSAIDs Can Efficiently Mask the Bitterness of Famotidine

Cited by 2 publications

References 21 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

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

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