Taste sensing systems (electronic tongues) for pharmaceutical applications

Woertz, Katharina; Tissen, Corinna; Kleinebudde, Peter; Breitkreutz, Jörg

doi:10.1016/j.ijpharm.2010.11.028

Cited by 199 publications

(111 citation statements)

References 46 publications

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“…PCA was utilized to convert the seven-dimensional data obtained from seven different taste sensors to two-dimensional data for convenience in data analysis. The PCA map with two-dimensional data represents 100% of data information on its two axes (44). As shown in Fig.…”

Section: Taste Assessment Using An Electronic Tonguementioning

confidence: 99%

Masking the Bitter Taste of Injectable Lidocaine HCl Formulation for Dental Procedures

et al. 2014

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Abstract. Several attempts have been made to mask the bitter taste of oral formulations, but none have been made for injectable formulations. This study aims to mask the bitter taste of dental lidocaine HCl (LID) injection using hydroxypropyl-β-cyclodextrin (HP-β-CD) and sodium saccharin. Inclusion complexes of LID and HP-β-CD were prepared by the solution method in 1:1 and 1:2 M ratios. Inclusion complexes in solution were studied using phase solubility in phosphate buffer solutions (pH 8, 9, and 10). Freeze-dried inclusion complexes were characterized using differential scanning calorimetry (DSC), Xray, Fourier transform infrared (FT-IR), nuclear magnetic resonance (NMR), scanning electron microscopy (SEM), and in vitro release. Injectable formulations were prepared using inclusion complexes and characterized for stability and for taste using an Alpha MOS ASTREE electronic tongue (ETongue). The association constants of HP-β-CD with lidocaine-free base and its ionized form were found to be 26.23± 0.00025 and 0.8694±0.00045 M −1 , respectively. Characterization studies confirmed the formation of stable inclusion complexes of LID and HP-β-CD. Injectable formulations were found to be stable for up to 6 months at 4°C, 25°C, and 40°C. The taste evaluation study indicated that HP-β-CD (1:1 and 1:2 M ratios) significantly improved the bitter taste of LID injectable formulation. In conclusion, inclusion complex in the 1:1 M ratio with 0.09% sodium saccharin was considered to be optimum in masking the bitter taste of LID.

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Section: Taste Assessment Using An Electronic Tonguementioning

confidence: 99%

Masking the Bitter Taste of Injectable Lidocaine HCl Formulation for Dental Procedures

et al. 2014

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“…Since then, multichannel taste sensor that later became a fundamental part of commercial taste sensing system by Insent had been used for quantification of basic taste sensations in large variety of samples [2][3][4]. Various studies were devoted to the application of different versions of e-tongues for the assessment of taste in pharmaceutical samples [5][6][7][8][9][10][11][12][13][14][15][16]. A variety of sensors and sensor systems were developed and applied in these research efforts, based on both, commercial [5,6,9,10,[13][14][15] or laboratory instrumentation [7,8,11,16].…”

Section: Introductionmentioning

confidence: 99%

“…The electronic tongue TS-5000Z and SA402B (Insent Inc., AtsugiShi, Japan) and those multisensor systems from the laboratories of Warsaw (Department of Microbioanalytics, Warsaw University of Technology; Poland) and St. Petersburg (Institute of Chemistry, St. Petersburg State University/Laboratory of Artificial Sensory Systems, ITMO University; Russia) are based on direct potentiometric measurements with sensors based on PVC-plasticized membranes [4,7,8,10,16]. The differences between these systems are in the number and composition of sensor membranes leading to the fact that all these systems have somewhat different sensitivity to the components in the analyzed media.…”

Section: Introductionmentioning

confidence: 99%

“…In case of FIA version from Warsaw the kinetics of interaction of various components with membrane material is also taken into account thus providing for additional source of chemical information. The ␣-Astree e-tongue (AlphaMOS, Toulouse, France) is based on ISFETs (ion-selective field effect transistors) with polymeric sensor membranes [10], which are generally similar to those employed in systems from Warsaw and St. Petersburg. However, the measuring principle is not direct potentiometric, but based on recording the feedback gate potential constantly keeping the FET current.…”

Section: Introductionmentioning

confidence: 99%

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Independent comparison study of six different electronic tongues applied for pharmaceutical analysis

Pein

Kirsanov

Ciosek

et al. 2015

Journal of Pharmaceutical and Biomedical Analysis

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a b s t r a c tElectronic tongue technology based on arrays of cross-sensitive chemical sensors and chemometric data processing has attracted a lot of researchers' attention through the last years. Several so far reported applications dealing with pharmaceutical related tasks employed different e-tongue systems to address different objectives. In this situation, it is hard to judge on the benefits and drawbacks of particular e-tongue implementations for R&D in pharmaceutics. The objective of this study was to compare the performance of six different e-tongues applied to the same set of pharmaceutical samples. For this purpose, two commercially available systems (from Insent and AlphaMOS) and four laboratory prototype systems (two potentiometric systems from Warsaw operating in flow and static modes, one potentiometric system from St. Petersburg, one voltammetric system from Barcelona) were employed. The sample set addressed in the study comprised nine different formulations based on caffeine citrate, lactose monohydrate, maltodextrine, saccharin sodium and citric acid in various combinations. To provide for the fair and unbiased comparison, samples were evaluated under blind conditions and data processing from all the systems was performed in a uniform way. Different mathematical methods were applied to judge on similarity of the e-tongues response from the samples. These were principal component analysis (PCA), RV matrix correlation coefficients and Tuckerís congruency coefficients.

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“…When detecting samples, the electrical potential difference is recorded and used as the intensity of each sensor. This system has been used for evaluating the taste of foodstuffs, such as coffee, (11) green tea, (12) and medicines (13,14) as well as crude drugs. (15)(16)(17)(18) At present, the main evaluation indicator for ginsengs is age, and it has been reported that older ginsengs have higher contents of active components, such as ginsenoside and volatile oil.…”

Section: Introductionmentioning

confidence: 99%

Determination of Ginseng with Different Ages Using a Taste-Sensing System

2013

Sensors and Materials

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In the medicinal herb market, adulteration of ginseng at different ages is commonly observed, which harms the health of consumers. Changes in the taste properties of ginseng at different ages were investigated using an intelligent taste-sensing system with artificial lipid-based membrane sensors and an ultraviolet spectrophotometer. It was found that the ginsenoside content increased linearly with increasing age, with the determination coefficient (R 2 ) reaching 0.951. Results from the taste-sensing system provided rich information for the tested ginseng samples. The radar curve of taste value indicated that ginseng samples of different ages showed various taste characteristics and some certain tendencies. A linear correlation was established between ginseng age and the taste values of sourness, saltiness, and umami, with the determination coefficients (R 2 ) being 0.941, 0.943, and 0.974 respectively. Taste data were analyzed using principal component analysis (PCA) and discriminant function analysis (DFA). A difference was obtained among groups with the first two PCs reaching 92.25%. While in DFA a significant difference was observed with the first two function scores reaching 99.4%. From the viewpoint of sensor response, the responses of the umami sensor AAE, saltiness sensor CTO, and sourness sensor CAO increased over the first 30 s, while those of the bitterness sensor COO and astringency sensor AE1 decreased and remained at maximum in the negative value continuously, which provided additional information for the determination of ginseng samples at different ages. On the basis of integrated and special taste information, the ginseng growing year might be identified from the taste evaluation angles. A flow chart for further research on the taste features was suggested. This study intimated possible indexes for determining adulteration of ginseng at different ages by using an intelligent taste-sensing system.

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Taste sensing systems (electronic tongues) for pharmaceutical applications

Cited by 199 publications

References 46 publications

Masking the Bitter Taste of Injectable Lidocaine HCl Formulation for Dental Procedures

Masking the Bitter Taste of Injectable Lidocaine HCl Formulation for Dental Procedures

Independent comparison study of six different electronic tongues applied for pharmaceutical analysis

Determination of Ginseng with Different Ages Using a Taste-Sensing System

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