Hassan, Nazia
Taste Masking of Levofloxacin by Microparticulate System Using Emulsion Solvent Evaporation Technique - Vol. 81 (05) - Mumbai Indian Journal of Pharmaceutical Science 2019 - 843-850p.
The preparation of microspheres by emulsion solvent evaporation technique has become an area of considerable attention in pharmaceutical industry. In the present study, investigation reports the formulation of microspheres of levofloxacin using ethyl cellulose and Eudragit L100 in order to mask the bitter taste of drug. Ten microsphere formulations F1 to F10 were fabricated by varying the ratio of polymers at different stirring speed (700-850 rpm). Particle size, shape, flow properties, encapsulation efficiency and in vitro release profile of the prepared microspheres were studied. Fourier-transform infrared spectroscopy and differential scanning calorimetry showed no significant drug polymer interaction. Kinetic modeling results demonstrated that release data was best fit to Korsmeyer-Peppas model suggesting non-Fickian behavior. Taste masking was evaluated using a five-point scale of taste evaluation. Taste of the drug was significantly concealed (p<0.05). F3 showed excellent taste concealing and considered as the most palatable formulation. In conclusion, formulated microparticles of levofloxacin could increase patient compliance and palatability.
PHARMACEUTICS
Taste Masking of Levofloxacin by Microparticulate System Using Emulsion Solvent Evaporation Technique - Vol. 81 (05) - Mumbai Indian Journal of Pharmaceutical Science 2019 - 843-850p.
The preparation of microspheres by emulsion solvent evaporation technique has become an area of considerable attention in pharmaceutical industry. In the present study, investigation reports the formulation of microspheres of levofloxacin using ethyl cellulose and Eudragit L100 in order to mask the bitter taste of drug. Ten microsphere formulations F1 to F10 were fabricated by varying the ratio of polymers at different stirring speed (700-850 rpm). Particle size, shape, flow properties, encapsulation efficiency and in vitro release profile of the prepared microspheres were studied. Fourier-transform infrared spectroscopy and differential scanning calorimetry showed no significant drug polymer interaction. Kinetic modeling results demonstrated that release data was best fit to Korsmeyer-Peppas model suggesting non-Fickian behavior. Taste masking was evaluated using a five-point scale of taste evaluation. Taste of the drug was significantly concealed (p<0.05). F3 showed excellent taste concealing and considered as the most palatable formulation. In conclusion, formulated microparticles of levofloxacin could increase patient compliance and palatability.
PHARMACEUTICS