Development and Evaluation of Cocoa Butter Taste Masked Ibuprofen Using Supercritical Carbon Dioxide
| Autor: | Haneen Aleih, Mo'tasem M Alsmadi, Mohammad Alnaief, Bashar Al-Taani, Rana M. Obaidat, Hadeia Mashaqbeh |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Taste
Pharmaceutical Science Ibuprofen 02 engineering and technology Aquatic Science 030226 pharmacology & pharmacy 03 medical and health sciences Crystallinity 0302 clinical medicine Drug Development X-Ray Diffraction Polymer ratio Drug Discovery medicine Humans Particle Size Ecology Evolution Behavior and Systematics Active ingredient Chromatography Supercritical carbon dioxide Ecology Chemistry Anti-Inflammatory Agents Non-Steroidal food and beverages Chromatography Supercritical Fluid General Medicine Carbon Dioxide 021001 nanoscience & nanotechnology Dietary Fats Supercritical fluid Particle size 0210 nano-technology Agronomy and Crop Science medicine.drug |
| Zdroj: | AAPS PharmSciTech. 22(3) |
| ISSN: | 1530-9932 |
| Popis: | Masking the unpleasant taste of the pharmaceutically active ingredients plays a critical role in patient acceptance, particularly for children. This work's primary objective was the preparation of taste-masked ibuprofen microparticles using cocoa butter with the assistance of supercritical fluid technology. Microparticles were prepared by dissolving ibuprofen in melted cocoa butter at 40 °C. The solution was then introduced into a supercritical fluid unit and processed at 10 MPa CO2 pressure for 30 min. The product was collected after depressurizing the system. The effect of the drug to cocoa butter ratio and the supercritical fluid units' configuration on product quality was evaluated and compared with the sample prepared by a conventional method. Physicochemical characterization of the prepared product, including particle size, crystallinity, entrapment efficiency, in vitro drug release, and product taste using a human volunteer panel was conducted. The produced microparticles were in the range of 1.42 to 15.28 μm. The entrapment efficiency of the formulated microparticles ranged from 66 to 81%. The drug:polymer ratio, the configuration of the supercritical fluid unit, and the method of preparation were found to have a critical role in the formulation of ibuprofen microparticles. Taste evaluation using human volunteers showed that microparticles containing 20% drug and processed with supercritical fluid technology were capable of masking the bitter taste of ibuprofen. In conclusion, the dispersion of ibuprofen in cocoa butter using supercritical fluid technology is a a promising innovative method to mask the bitter taste of ibuprofen. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink