University of Khartoum

Enhancement of Taste Masking by A newly Formulated Effervescent Ciprofloxacin Tablets

Enhancement of Taste Masking by A newly Formulated Effervescent Ciprofloxacin Tablets

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Title: Enhancement of Taste Masking by A newly Formulated Effervescent Ciprofloxacin Tablets
Author: Masaad, Ahmed M. A.; Maghrabi, Ibrahim A.; AlRobaian, Majed M.; Alhadiya, Badraddin M. H.; Shayoub, Mohammed Elhassan
Abstract: Oral administration of pharmaceuticals is one of the most popular methods of drug delivery. Many orally administered drugs elicit bitter taste. Palatability is an extremely important factor in ensuring the likelihood that the recipients will intake the pharmaceuticals. A constant problem in treatment of patients is their inability or unwillingness to swallow solid dosage forms such as tablets especially in children and the elderly. These types of dosage forms permit perceptible exposure of active drug ingredient to the taste buds. Accordingly, masking of unpleasant taste characteristics of drug ciprofloxacin HCL is an important factor in formulation of this agent. The mask of the taste of this important drug was carried out by many techniques to enhance bitterness reduction.In the present work, the technique for masking the drug bitter taste was the use of the effervescent base in the drug formulation, guar gum, flavor and saccharin. The method proved to be successful mechanical taste of the formulated tablet. The aim of this study is to develop an effective and pH stable taste masked ciprofloxacin hydrochloride tablet formulation using effervescent technology.
URI: http://khartoumspace.uofk.edu/123456789/24259


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