TASTE MASKING OF PARACETAMOL BY MICROENCAPSULATION TECHNIQUE

Abstract

Taste (Gustation) is a chemical reaction derived from sensory responses from the four main taste perceptions: salt, sour, bitter, and sweet. The taste sensation is the result of signal transduction from the receptor organs for taste, commonly known as taste buds. Unfortunately, many drugs have an unpleasant taste primarily bitter. Taste masking is an effective technique to mask bitterness to make it convenient for people, especially for paediatric and geriatric populations. Several approaches include-artificial sweeteners, ion exchange resins, inclusion complexes, adsorption, gelation, solid dispersion systems have provided taste-masked drugs in the pharma market. Besides, microencapsulation of drugs using polymers specifically Eudragit EPO by Evonik® for immediate release at gastric pH within 10-15 minutes. Complex phase coacervation is one such method in which enhancement of entrapment is facilitated by another polymer like polyethylene glycol or coacervating agents like sodium alginate, sodium lauryl sulphate. The wall material (polymer) and coacervating agents are of opposite charges for the good entrapment. Paracetamol is an ideal antipyretic drug in common use among populations which is in several dosage forms. Because of the bitterness, there is a need to hinder its bitter taste by polymers. The methodology emphasized here is amorphous solid dispersion using modified complex coacervation method with comparison over the ratio of polymers and cooperating agents. The final encapsulated drug will be evaluated for physical properties like appearance, taste, moisture content, particle size distribution, particle flow, and chemical properties like UV spectroscopic assay on paracetamol, dissolution tests.