PREPARATION AND EVALUATION OF CYCLODEXTRIN BASED BINARY SYSTEMS FOR TASTE MASKING

Abstract

The present study was aimed to investigate the potential of cyclodextrin complexation as an approach for taste masking. For this purpose, Rizatriptan benzoate (RZBT) was selected as model drug which is having bitter taste. Taste improvement of drug by β-Cyclodextrin was done by simple complexation approach using physical and kneading mixture methods with various ratios. Taste perception study was carried out in-vitro by spectrophotometrically and in-vivo by gustatory sensation to evaluate the taste masking ability of binary complexation. The optimized taste masking ratio 1:10 of kneading mixture was selected based on bitterness score and characterized by fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and X-ray diffractometry (XRD) to identify the physicochemical interaction between drug and carrier and its effect on dissolution. In-vitro drug release studies for physical mixture and kneaded system were performed in pH 1.2 and 6.8 buffers. The FTIR, DSC and XRD studies indicated inclusion complexation in physical mixture and kneaded system. Both the binary systems showed effective taste masking and at the same time showed no limiting effect on the drug release. Whereas in comparison; kneading system showed better results. The results conclusively demonstrated effective taste masking by β-Cyclodextrin in both binary systems, which can be utilized as a novel alternative approach for effective taste masking.