Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Damascus University, Syria.
Center for Pharmaceutical Engineering Science, University of Bradford, United Kingdom.
J Control Release. 2017 Aug 28;260:134-141. doi: 10.1016/j.jconrel.2017.06.002. Epub 2017 Jun 8.
Drug taste masking is a crucial process for the preparation of pediatric and geriatric formulations as well as fast dissolving tablets. Taste masking techniques aim to prevent drug release in saliva and at the same time to obtain the desired release profile in gastrointestinal tract. Several taste masking methods are reported, however this review has focused on a group of promising methods; complexation, encapsulation, and hot melting. The effects of each method on the physicochemical properties of the drug are described in details. Furthermore, a scoring system was established to evaluate each process using recent published data of selected factors. These include, input, process, and output factors that are related to each taste masking method. Input factors include the attributes of the materials used for taste masking. Process factors include equipment type and process parameters. Finally, output factors, include taste masking quality and yield. As a result, Mechanical microencapsulation obtained the highest score (5/8) along with complexation with cyclodextrin suggesting that these methods are the most preferable for drug taste masking.
药物口味掩蔽是制备儿科和老年制剂以及速溶片的关键过程。口味掩蔽技术旨在防止药物在唾液中释放，同时在胃肠道中获得所需的释放曲线。已经报道了几种口味掩蔽方法，但本综述集中于一组有前途的方法：络合、包封和热熔。详细描述了每种方法对药物理化性质的影响。此外，还建立了评分系统，使用选定因素的最近发表数据来评估每个过程。这些因素包括与每种口味掩蔽方法相关的输入、过程和输出因素。输入因素包括用于口味掩蔽的材料的属性。过程因素包括设备类型和工艺参数。最后，输出因素包括口味掩蔽质量和收率。结果表明，机械微囊化获得了最高评分（5/8），与环糊精络合，表明这些方法是最适合药物口味掩蔽的方法。
