Bitter taste masking of enzyme-treated soy protein in water and bread

2018 ◽  
Vol 98 (10) ◽  
pp. 3860-3869 ◽  
Author(s):  
Anne S Bertelsen ◽  
Anne Laursen ◽  
Tine A Knudsen ◽  
Stine Møller ◽  
Ulla Kidmose
Keyword(s):  
Soy Protein ◽  
Bitter Taste ◽  
Taste Masking

Principles of masking organoleptic properties of bitter tasting medicines

2020 ◽  
pp. 25-32
Author(s):  
Mariya Anurova ◽  
Elena Bakhrushina ◽  
Anna Moiseyeva ◽  
Ivan Krasnyuk
Keyword(s):  
Nervous System ◽  
Patient Compliance ◽  
Dosage Form ◽  
Bitter Taste ◽  
Drug Uptake ◽  
Taste Masking ◽  
Pure Substance ◽  
High Concentration ◽  
Organoleptic Properties ◽  
Gel Composition

Patient compliance of drug therapy is the key factor in achieving the pharmaceutical effect. Taste masking is particularly important in pediatrics and geriatrics because the unpleasant taste negatively affects drug uptake. Patient compliance can be improved through balanced organoleptic properties of medicines. It is particularly important to choose optimal correction method for medicines with high concentration of the active substance. Hopantenic acid has been chosen as a model drug due to its bitter taste. Taste masking technologies for creating a new dosage form with optimal organoleptic properties are proposed in the article. The objective is to achieve an experimentally justified choice of technological approach to masking bitter taste of a substance and to create a new dosage form on its basis. Materials and methods. Alternative technologies were considered to solve this problem: granulation, creation of complexes with ion-exchange resins, introduction of a gel composition and taste-masking using sweeteners. Organoleptic properties in dry compositions (pure substance of hopantenic acid, granulate and resinate based on it), and also after preparation of liquid dosage forms and incorporation them into gel, were evaluated by A. I. Tentsova method. Choice of sweetener and its concentration to achieve an optimally balanced taste took place at the final stage. Hopantenic acid was chosen as a model substance. Hopantenic acid is a nootropic drug stimulating cognitive functions, nervous system, enhancing intellectual functioning, decreasing nervous system activity, with anticonvulsant action. The main therapeutic indications are mental retardation, dementia, epilepsy. Results and discussion. The study has shown that optimal technology for masking unpleasant taste of hopantenic acid is its introduction into a gel composition, and a promising dosage form is an oral gel. Compri-Zucker G sweetener (Südzucker АG, Germany) in concentration of 5 % has been chosen to create pleasant taste due to its highest taste rating. Conclusion. It has been determined as a result of the study that oral gel with active drug concentration of 5 % and sweetener concentration of 5 % has optimal organoleptic properties. Thus, this combination of active and additional substances can be considered the most perspective for developing a new dosage form of a medicine.

A Comparative Study on the Effect of Hydroxypropyl Methylcellulose F4M and Eudragit® E PO on the Physicochemical Properties of Taste-Masking Microparticles

2020 ◽  
Vol 859 ◽  
pp. 15-20
Author(s):  
Kanokporn Burapapadh ◽  
Napat Wattanakhejorn ◽  
Panitsupa Sukpipat ◽  
Sirapa Promchuay ◽  
Thicha Phengpinit ◽  
...  
Keyword(s):  
Bitter Taste ◽  
Diclofenac Sodium ◽  
Hydroxypropyl Methylcellulose ◽  
Taste Masking ◽  
Loading Capacity ◽  
Type Ii ◽  
Ph Responsive ◽  
Dissolution Apparatus ◽  
Model Drug ◽  
Spray Dried

The objective of this study was to investigate the effect of polymers and their content level on the taste-masking efficiency of spray-dried microparticles. Diclofenac sodium (DS) was used as a model drug, owing to its bitter taste. Hydroxypropyl methylcellulose F4M (HPMC F4M) and Eudragit® E PO were involved in the study as a hydrophilic and a pH-responsive polymer, respectively. The taste-masked DS microparticles with the drug:polymer ratios of 1:1, 1:2 and 1:4 were prepared by the spray-drying technique. The collapsed hollow sphere HPMC F4M based-microparticles was observed meanwhile spray-dried Eudragit® E PO based-microparticles were spherical. Loading capacity of both polymer based-microparticles decreased regarding to the increment of drug:polymer ratio. The Eudragit® E PO based-microparticle in the ratio of 1:4 provided the highest loading efficiency as 91.97%. According to the simplified dissolution testing, the taste-masking ability of HPMC F4M and Eudragit® E PO based-microparticles increased upon the increase of drug:polymer ratio. Drug release at the first 5 minutes from dissolution profiles, tested by type II dissolution apparatus, of the Eudragit® E PO based-microparticles was delayed compared to HPMC F4M based-microparticles. Therefore, it could be assumed that Eudragit® E PO was a promising taste-masking polymer for DS with a pleasant taste.

scholarly journals TASTE MASKING BY HOT MELT EXTRUSION WITHOUT LOSS OF BIOAVAILABILITY FOR PEDIATRICS

2019 ◽  
pp. 7-13
Author(s):  
Dhananjay M. ◽  
Pravin C. ◽  
Smita M.
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Drug Release ◽  
Fourier Transform Infrared Spectroscopy ◽  
Dosage Form ◽  
Bitter Taste ◽  
Taste Masking ◽  
Platform Technology ◽  
Eudragit Epo ◽  
Hot Melt

Objective: The aim of present work was to develop a platform technology for the pediatric dosage form to mask the bitter taste of Furosemide (FUR) and prepare a flexible solid oral dosage form. Methods: Excipient compatibility study was carried out by using Fourier-transform infrared spectroscopy (FTIR). Taste masking was done by hot melt extrusion (HME) technology. Eudragit EPO and Soluplus were used as a taste masking and solubilizing polymers respectively. The prepared solid dispersion and tablets were evaluated for their physicochemical parameters such as hardness, friability, disintegration, in vitro drug release. Results: Experimental data revealed that physical integrity, brittleness of granules, conversion of a drug in amorphous form was improved by combining Eudragit EPO with Soluplus. Plasticizer helped to complete HME at 80 °C. Less than 10% drug release in pH 6.8 medium revealed that release would be extremely limited in the saliva and thus avoiding bitterness. Animal study data revealed that bioavailability has been increased by 30%. Differential scanning calorimetry (DSC) and x-ray diffraction (XRD) tests confirmed the existence of molecularly dispersed drug. Fourier-transform infrared spectroscopy (FTIR) confirmed the unchanged functional groups of FUR after HME processing. Conclusion: Proposed platform technology masked the bitter taste and enhanced the bioavailability of FUR in D: P ratio of 1:2.

Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 707-716 ◽  
Author(s):  
P. Meinlschmidt ◽  
U. Schweiggert-Weisz ◽  
V. Brode ◽  
P. Eisner
Keyword(s):  
Soy Protein ◽  
Bitter Taste

scholarly journals A proteome-based design of bitter peptide digestion regime to attenuate bone soup bitterness: comparison with a rainbow trout extract-mediated bitter taste masking approach

2018 ◽  
Author(s):  
Ying Han ◽  
Changlu Guo ◽  
Zhengyu Yan ◽  
Feng Jin ◽  
Jie Jiang ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Bitter Taste ◽  
Food Additives ◽  
Fish Bone ◽  
Taste Masking ◽  
Bitter Melon ◽  
Bitter Peptides ◽  
Protease Digestion ◽  
Other Substances ◽  
Specific Protease

ABSTRACTBACKGROUNDThe fresh bones (with some meat on them; frequently discarded as a large quantity of industry garbage) of marine fish such as cod and salmon are good materials for manufacture of food additives (taste adjusters). However, such fish-bone originated additives often have apparent bitter taste and need additional debittering regime.RESULTSIn this study, 46 known bitter peptides in the cod proteome were targeted for specific protease digestion to eliminate bitter taste from the cod bone soup. Though the debittering effect was apparent, the bitter taste was not completely removed. However, the bitter taste can be removed by addition of trout extract to a complete extent. The strong debittering power of rainbow trout extract was further confirmed by the debittering experiments on salmon bone soup and bitter melon, both with perfect results.CONCLUSIONThese results indicated that the cod bone soup bitterness comes not only from bitter peptide but also from other substances that can be masked by trout extract. Considering the fact that trout proteome has more potential bitter peptides than cod, trout extract shall have a strong bitter masking substance to be determined in the future.

scholarly journals Fixed Dose Oral Dispersible Tablet of Bitter Drug Using Okra Mucilage: Formulation and Evaluation

2020 ◽  
Vol 10 (5) ◽  
pp. 149-158
Author(s):  
Pintu Dhar ◽  
Himangshu Sarma ◽  
Hemanta Kumar Sharma
Keyword(s):  
Drug Release ◽  
Bitter Taste ◽  
Oral Dosage ◽  
Taste Masking ◽  
Fixed Dose ◽  
Wet Granulation ◽  
Formulation Development ◽  
Dispersible Tablet ◽  
Promethazine Hydrochloride

Background: The solid oral dosage forms containing bitter drugs need improved palatability for administration. Formulation scientists have given attention to the improvement of taste masking technologies and utilised various strategies. Objective: The present work aimed to mask the bitter taste of Promethazine Hydrochloride by formulating Oral Dispersible Tablets using Okra mucilage as a taste-masking agent.  Methods: The Okra mucilage was extracted from Okra by the aqueous extraction process. An emulsion solvent diffusion technique was used for masking the bitter taste of Promethazine Hydrochloride by using Okra mucilage. The Oral Dispersible Tablet was prepared by the wet granulation method. The mucilage and the formulation were characterized and evaluated by standard methods and protocols. Results: Taste masking of the bitter drug was successfully achieved by Okra mucilage. The DSC and FTIR study revealed that the drug molecule was compatible with okra mucilage and drug entrapment efficacy was found to be 94.76%. The palatability test asserted that masking of the bitter taste of the drug.  The In vitro drug release study showed that the F7 tablet batch has a better drug release rate and followed non- fickian mechanism of drug release. Conclusion: Thus, taste masking with Okra mucilage was successful and this opens opportunities for application of common edible substances in formulation development. Keywords: Fast disintegrating tablet; Natural polymer; Mouth dissolving tablet; Promethazine Hydrochloride; Taste masking

scholarly journals Preparation and characterization of taste masked valsartan by ion-exchange resin approach

2018 ◽  
pp. 11-25
Keyword(s):  
Complex Formation ◽  
Ion Exchange ◽  
Bitter Taste ◽  
Exchange Resin ◽  
Mixing Time ◽  
Spectroscopic Method ◽  
Ion Exchange Resin ◽  
Drug Formulation ◽  
Taste Masking ◽  
Scanning Calorimetry

The bitter taste is one of the most important drug formulation problems. The unpleasant taste leads to noncompliance, which consequently decreases the therapeutic efficacy of the drug. Therefore, masking of bitter taste is very important in drug formulation. In this study an antihypertensive drug, valsartan, which is a weak acid with bitter taste, was used as a model drug to mask its taste with dowex2 (weak base anion exchange resin). The taste masking of a drug using ion exchange resin basically depends on the complex formation between the drug and a specific type of resin. Complex formation under various preparation conditions including; the ratio of drug to resin, mixing time, the pH of the processing medium and the concentration of valsartan was investigated in this study. Optimum conditions for complex formation and maximum drug load were obtained at a drug-resin ratio 1:8, mixing time 4 hours, pH 6.8, temperature 50º C and drug concentration 0.02% w/v. The drug resin ate complex was evaluated for the drug content, taste, drug release and molecular properties. The resinate formation was confirmed using different analytical techniques like thermal analysis using differential scanning calorimetry (DSC), spectroscopic method like Fourier transform infrared spectroscopy (FTIR) and by X-ray powder diffraction analysis (XRPD).

TASTE MASKING TECHNIQUES: A REVIEW

INDIAN DRUGS ◽  
2017 ◽  
Vol 54 (02) ◽  
pp. 5-19
Author(s):  
S Mansi ◽  
◽  
Menra Muse ◽  
J. S. Dua ◽  
M. Singh ◽  
...  
Keyword(s):  
Bitter Taste ◽  
Molecular Complexes ◽  
Taste Masking ◽  
Sensory Response ◽  
Ion Exchange Resins ◽  
Multiple Emulsion ◽  
Geriatric Population ◽  
Dispersion Systems ◽  
Exchange Resins ◽  
Effervescent Agents

Taste masking is of critical importance for active ingredients with an undesirable taste, due to the need for increased patient compliance, especially in pediatric and geriatric population. Various techniques for taste masking involve addition of flavours, sweeteners and amino acids, use of effervescent agents, prodrug formation, salt preparation, adsorption, formation of complex with ion- exchange resins, inclusion complexes and molecular complexes, microencapsulation, granulation, viscosity modifiers, multiple emulsion, liposomes and solid dispersion systems. In pharmaceutical industry, taste masking involves the development of a system that prevents the active substance from interacting with taste buds, thereby reducing the negative sensory response. This article reviews the different technologies which are used for masking the bitter taste and methods for evaluation of taste masking efficacy.

Preparation and characterization of taste masked valsartan by ion-exchange resin approach

10.32947/358 ◽  
2018 ◽  
Vol 18 (1) ◽  
pp. 11-25
Keyword(s):  
Complex Formation ◽  
Ion Exchange ◽  
Bitter Taste ◽  
Exchange Resin ◽  
Mixing Time ◽  
Spectroscopic Method ◽  
Ion Exchange Resin ◽  
Drug Formulation ◽  
Taste Masking ◽  
Scanning Calorimetry

The bitter taste is one of the most important drug formulation problems. The unpleasant taste leads to noncompliance, which consequently decreases the therapeutic efficacy of the drug. Therefore, masking of bitter taste is very important in drug formulation. In this study an antihypertensive drug, valsartan, which is a weak acid with bitter taste, was used as a model drug to mask its taste with dowex2 (weak base anion exchange resin). The taste masking of a drug using ion exchange resin basically depends on the complex formation between the drug and a specific type of resin. Complex formation under various preparation conditions including; the ratio of drug to resin, mixing time, the pH of the processing medium and the concentration of valsartan was investigated in this study. Optimum conditions for complex formation and maximum drug load were obtained at a drug-resin ratio 1:8, mixing time 4 hours, pH 6.8, temperature 50º C and drug concentration 0.02% w/v. The drug resin ate complex was evaluated for the drug content, taste, drug release and molecular properties. The resinate formation was confirmed using different analytical techniques like thermal analysis using differential scanning calorimetry (DSC), spectroscopic method like Fourier transform infrared spectroscopy (FTIR) and by X-ray powder diffraction analysis (XRPD).

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