Study on the taste-masking effect and mechanism of Acesulfame K on berberine hydrochloride

Li, Haiyang; Fan, Xiaohui; Wu, Xiangxiang; Yue, Yousong; Li, Chenxu; Gui, Xinjing; Wang, Yanli; Yao, Jing; Wang, Junming; Zhang, Lu; Li, Xuelin; Shi, Junhan; Liu, Ruixin

doi:10.1080/03639045.2023.2183713

Cited by 8 publications

(2 citation statements)

References 22 publications

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“…Among them, the sweet taste sensor GL1 was tested for 5 times, and the first cycle and the last cycle were removed, and the average data of the middle three times were taken as the test results. Each cleaning, equilibrating, and testing of the sensors were performed in different sample cups ( Liu et al, 2014 ; Li et al, 2023 ). The total test time per sample was approximately 90 min when all types of sensors were used.…”

Section: Methodsmentioning

confidence: 99%

Development of a variety and quality evaluation method for Amomi fructus using GC, electronic tongue, and electronic nose

et al. 2023

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Amomi fructus is rich in volatile components and valuable as a medicine and edible spice. However, the quality of commercially available A. fructus varies, and issues with mixed sources and adulteration by similar products are common. In addition, due to incomplete identification methods, rapid detection of the purchased A. fructus quality is still an issue. In this study, we developed qualitative and quantitative evaluation models to assess the variety and quality of A. fructus using GC, electronic tongue, and electronic nose to provide a rapid and accurate variety and quality evaluation method of A. fructus. The models performed well; the qualitative authenticity model had an accuracy of 1.00 (n = 64), the accuracy of the qualitative origin model was 0.86 (n = 44), and the quantitative model was optimal on the sensory fusion data from the electronic tongue and electronic nose combined with borneol acetate content, with R2 = 0.7944, RMSEF = 0.1050, and RMSEP = 0.1349. The electronic tongue and electronic nose combined with GC quickly and accurately evaluated the variety and quality of A. fructus, and the introduction of multi-source information fusion technology improved the model prediction accuracy. This study provides a useful tool for quality evaluation of medicine and food.

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Section: Methodsmentioning

confidence: 99%

Development of a variety and quality evaluation method for Amomi fructus using GC, electronic tongue, and electronic nose

et al. 2023

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“…Sweeteners commonly used for taste-masking purposes include sugars as well as lactose, mannitol, maltodextrin, acesulfame, sodium saccharine, or aspartame [5,58,74,75]. To determine the impact of sweet taste-masking additives on the detection of the dispersed drug, the pure drug solutions were analyzed using the e-tongues, and the sensor responses were taken as reference values.…”

Section: Solutionsmentioning

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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Development of Ethyl Cellulose and Lecithin Nanoparticles: Permeability Enhancement for Berberine Topical Application

Luong,

Le,

Nguyen

et al. 2024

BioNanoSci.

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Study on the taste-masking effect and mechanism of Acesulfame K on berberine hydrochloride

Cited by 8 publications

References 22 publications

Development of a variety and quality evaluation method for Amomi fructus using GC, electronic tongue, and electronic nose

Development of a variety and quality evaluation method for Amomi fructus using GC, electronic tongue, and electronic nose

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

Development of Ethyl Cellulose and Lecithin Nanoparticles: Permeability Enhancement for Berberine Topical Application

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