Taste-Masking Effect of Physical and Organoleptic Methods on Peppermint-Scented Orally Disintegrating Tablet of Famotidine Based on Suspension Spray-Coating Method

Sugiura, Takeshi; Uchida, Shinya; Namiki, Noriyuki

doi:10.1248/cpb.60.315

Cited by 43 publications

(26 citation statements)

References 18 publications

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“…Peppermint oil is commonly used as a fragrance in soaps, cosmetics and as spice since it possesses a fresh, minty and cooling effect due to menthol. Added to bitter tasting capsules, peppermint is able to mask the bitterness when orally applied [49]. Due to this flavouring property, peppermint is often found in chewing gums, toothpastes and mouthwashes.…”

Section: Peppermint Essential Oilmentioning

confidence: 99%

Essential Oils and Their Single Compounds in Cosmetics—A Critical Review

2018

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Essential oils are widely incorporated in cosmetic products, perfumes and related household products due to the variety of their properties but mainly due to their pleasant odour. The composition of these volatile natural complex mixtures may vary depending on the quality of plant material from which they were obtained and the extraction method by which they were derived. These factors are also important in ensuring the safe use of essential oils in personal care products. As they contain compounds with varied chemical structure and effects, skin sensitivity and irritations as well as other symptoms may arise after their application. Although essential oils are considered as safe and nontoxic when used at low concentrations, available scientific literature indicates that essential oils and their compounds may possess a strong allergy potential. This review focuses on side effects and allergy contact dermatitis caused by selected essential oils and their single compounds in cosmetic products, summarizing data from the most recent scientific literature.

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Section: Peppermint Essential Oilmentioning

confidence: 99%

Essential Oils and Their Single Compounds in Cosmetics—A Critical Review

2018

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“…We previously showed that the palatability of several ODTs could be quantitatively evaluated using the VAS in human gustatory sensation tests. [3][4][5]13) VAS is widely used to assess the levels of . Paired t-test with Bonferroni correction was used to detect significant differences among the orally disintegrating tablets for each test compared with C2.5-ODT.…”

Section: Discussionmentioning

confidence: 99%

“…3,5,13) Accordingly, to further improve the palatability of ODTs, ODTs containing 2.5% citric acid, yogurt flavoring, and aspartame were prepared. The ODTs containing 2.5% citric acid was thought as a basic formulation because this was the most suitable olopatadine ODTs preparation.…”

Section: Discussionmentioning

confidence: 99%

“…Some studies reported that flavorings and sweeteners suppressed the bitterness and improved the palatability of ODTs. [3][4][5] Acids are widely used in many food products, beverages, and drugs to improve their taste, adjust pH, and maintain their stability. 6) Adding acids to ODTs may mask their bitterness and improve palatability because sourness has been reported to be liked by patients, particularly pediatric patients.…”

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confidence: 99%

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Citric Acid Suppresses the Bitter Taste of Olopatadine Hydrochloride Orally Disintegrating Tablets

Sotoyama

Uchida

Tanaka

et al. 2017

Biological & Pharmaceutical Bulletin

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Orally disintegrating tablets (ODTs) are formulated to disintegrate upon contact with saliva, allowing administration without water. Olopatadine hydrochloride, a second-generation antihistamine, is widely used for treating allergic rhinitis. However, it has a bitter taste; therefore, the development of taste-masked olopatadine ODTs is essential. Some studies have suggested that citric acid could suppress the bitterness of drugs. However, these experiments were performed using solutions, and the taste-masking effect of citric acid on ODTs has not been evaluated using human gustatory sensation tests. Thus, this study evaluated citric acid's taste-masking effect on olopatadine ODTs. Six types of olopatadine ODTs containing 0-10% citric acid were prepared and subjected to gustatory sensation tests that were scored using the visual analog scale. The bitterness and overall palatability of olopatadine ODTs during disintegration in the mouth and after spitting out were evaluated in 11 healthy volunteers (age: 22.8 2.2 years). The hardness of the ODTs was >50 N. Disintegration time and dissolution did not differ among the different ODTs. The results of the gustatory sensation tests suggest that citric acid could suppress the bitterness of olopatadine ODTs in a dose-dependent manner. Olopatadine ODTs with a high content of citric acid (5-10%) showed poorer overall palatability than that of those without citric acid despite the bitterness suppression. ODTs containing 2.5% citric acid, yogurt flavoring, and aspartame were the most suitable formulations since they showed low bitterness and good overall palatability. Thus, citric acid is an effective bitterness-masking option for ODTs.

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“…In general, the masking methods for the bitterness of the ODTs are physical (particle coating using a matrix), chemical (chemical modification of the drug), and organoleptic masking (addition of flavor and sweetener). [13][14][15][16] Recent clinical studies have proved the efficacy of organoleptic masking methods for improving the taste of drugs. However, complete masking only with organoleptic masking is difficult if the drug leaves an extremely bitter, persistent, and strong unpleasant taste.…”

Section: )mentioning

confidence: 99%

Combination Effect of Physical and Gustatory Taste Masking for Propiverine Hydrochloride Orally Disintegrating Tablets on Palatability

2015

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Orally disintegrating tablets (ODTs) containing propiverine hydrochloride (which is extremely bitter and leaves a feeling of numbness in the mouth) were prepared with a combined use of physical and organoleptic taste masking. Propiverine-loaded masking particles (PLMPs) were prepared with different amounts of gastric-soluble coatings as physical masking. ODTs without organoleptic masking were prepared by mixing each group of PLMPs with Ludiflash ® , crospovidone, and magnesium stearate. ODTs with organoleptic masking were also prepared by addition of L-menthol, aspartame, thaumatin, and cinnamon. Fifteen-minute dissolution of propiverine in solutions with pH 1.2 was ≥85% for all ODTs, whereas that in pH 6.8 solutions was ≤85% and increased with physical masking. A single blind randomized crossover trial was conducted. Ten healthy volunteers were asked to quantify the bitterness, numbness, and overall palatability using a 100-mm visual analog scale (VAS) at the period of disintegration as well as 1 and 5 min later. VAS scores of bitterness, numbness, and overall palatability improved along with increasing amounts of physical masking, and the effects persisted for 5 min. VAS scores for numbness increased over time regardless of the amount of physical masking. Bitterness, numbness, and overall palatability were significantly improved by organoleptic masking if the amount of physical masking was small. Combined use of physical and organoleptic masking is useful for improving palatability of ODTs containing propiverine.

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Taste-Masking Effect of Physical and Organoleptic Methods on Peppermint-Scented Orally Disintegrating Tablet of Famotidine Based on Suspension Spray-Coating Method

Cited by 43 publications

References 18 publications

Essential Oils and Their Single Compounds in Cosmetics—A Critical Review

Essential Oils and Their Single Compounds in Cosmetics—A Critical Review

Citric Acid Suppresses the Bitter Taste of Olopatadine Hydrochloride Orally Disintegrating Tablets

Combination Effect of Physical and Gustatory Taste Masking for Propiverine Hydrochloride Orally Disintegrating Tablets on Palatability

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