- Title
- Design, evaluation and optimization of taste masked clarithromycin powder
- Creator
- Ntemi, Pascal V
- Creator
- Walker, Roderick B
- Creator
- Khamanga, Sandile M
- Subject
- To be catalogued
- Date Issued
- 2019
- Date
- 2019
- Type
- text
- Type
- article
- Identifier
- http://hdl.handle.net/10962/183503
- Identifier
- vital:44001
- Identifier
- xlink:href="https://doi.org/10.1691/ph.2019.8116"
- Description
- Clarithromycin (CLA) is an extremely bitter macrolide antibiotic used to treat paediatric and adult infections. The bitter taste affects patient adherence and may compromise therapy. This research developed a taste masked CLA resinate using Indion® 234, a weak acidic cation exchange resin. The factors affecting formation of the CLA-resin complex were assessed. Design of experiments was used to optimize response while evaluating input variables such as temperature, CLA-resin ratio,stirring time and pH. CLA loading efficiency was determined spectrophotometrically and CLA release using USP Apparatus II. Differential Scanning Calorimetry (DSC), Scanning Electron Microscop (SEM), Fourier Transform Infrared (FT-IR) Spectroscopy and X-ray Diffraction (XRD) were used to confirm complex formation. A spectrophotometric method was used to assess taste evaluation. The optimum CLA-resin ratio, temperature, and stirring time were 1:4, 80 °C, 3 hours, respectively, at pH 8. Characterization techniques revealed that CLA was crystalline and the complex amorphous in nature. FT-IR spectra of resinate revealed the absence of resonance due to the tertiary amine functional group that is responsible for the bitter taste of CLA. CLA was stable in simulated salivary fluid and was released within 3 hours in gastric fluid. All CLAresin batches revealed complete taste masking. Taste analysis highlighted the improvement of taste masking properties of the resinate as the CLA to resin ratio, increased.
- Format
- computer
- Format
- online resource
- Format
- application/pdf
- Format
- 1 online resource (7 pages)
- Format
- Publisher
- Avoxa - Mediengruppe Deutscher Apotheker GmbH
- Language
- English
- Relation
- Die Pharmazie-An International Journal of Pharmaceutical Sciences
- Relation
- Ntemi, P.V., Walker, R.B. and Khamanga, S.M.M., 2019. Design, evaluation and optimization of taste masked clarithromycin powder. Die Pharmazie-An International Journal of Pharmaceutical Sciences, 74(12), pp.721-727
- Relation
- Die Pharmazie-An International Journal of Pharmaceutical Sciences volume 74 number 12 p. 721 2019 0031-7144
- Rights
- Publisher
- Rights
- Use of this resource is governed by the terms and conditions of the AVOXA Mediengruppe Deutscher Apotheker Copyright, Limitation of Liability for Content Statement (https://avoxa.de/agb/)
- Rights
- Closed Access
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Collections
Walker, Roderick Bryan (Prof)
Khamanga, Sandile S M (Assoc Prof)
RU Department of Pharmacy
SDG 03. Good Health and Well-Being
| Thumbnail | File | Description | Size | Format | |||
|---|---|---|---|---|---|---|---|
| View Details Download | SOURCE1 | Design, evaluation and optimization of taste masked clarithromycin powder.pdf | 755 KB | Adobe Acrobat PDF | View Details Download |