Masking of Unpleasant Gustatory Sensation by Cross-Linking of Dehydrated Paracetamol Alginate Pellets Produced by Extrusion-Spheronization

Abstract

Alginate paracetamol pellets were prepared by extrusion-spheronization process. The process variables studied were wet mass mixing time, feed rate, die opening diameter, spheronization residence time, feed rate, disk speed, and drying. The formulation variables studied were granulation fluid composition and level and drug-to-excipient ratios. The dried pellets were cross-linked with calcium chloride solution. The cross-linked pellets were evaluated for dissolution test, friability test, sphericity, flow behavior, particle size distribution, aggregation, water uptake, drug entrapment, and yield. Gustatory sensation test exhibited successful taste-masking of paracetamol by present approach.

Keywords:

• taste masking
• gustatory sensation test
• paracetamol
• sodium alginate