Open AccessDevelopment of Taste Masked Oral Formulation of Ornidazole
Author(s) -
Shishu,
Kamalpreet,
VR Kapoor
Publication year - 2010
Publication title -
indian journal of pharmaceutical sciences/indian journal of pharmaceutical sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.245
H-Index - 57
eISSN - 1998-3743
pISSN - 0250-474X
DOI - 10.4103/0250-474x.65018
Subject(s) - ornidazole , taste , microcrystalline cellulose , chemistry , chromatography , oral cavity , pullulan , mouthfeel , food science , medicine , cellulose , organic chemistry , dentistry , polysaccharide , raw material
Taste masked microspheres of ornidazole were prepared using amino alkyl methacrylate copolymers (Eudragit E-100) by solvent evaporation technique. Taste assessment of these microspheres was done by both spectrophotometric taste evaluation technique and panel testing. Compressed tablets of taste masked ornidazole microspheres which rapidly disintegrated in the oral cavity were prepared using microcrystalline cellulose as directly compressible filler and sodium starch glycolate as a super-disintegrant. These were subsequently evaluated for various pharmacopoeial tests, drug release, and disintegration time in the oral cavity. Sensory taste evaluation was carried by panel testing in 20 healthy human volunteers. Results indicate successful formulation of oral fast disintegrating tablets which disintegrated in the oral cavity in about 30 s and possessed good taste.