Abstract
Solid-lipid beads were prepared to retard the release rate of enrofloxacin and to mask its bitter taste using carrageenan or sodium alginate as a shell material and either cacao butter or Witepsol W-35 as a solid lipid core. Sodium alginate was a better shell material than carrageenan and the highest loading efficiency was obtained using 2% sodium alginate. The alginate beads had a spherical morphology and a sturdy shell structure. The enrofloxacin release rate at room temperature was greatly reduced. Solid-lipid beads have the potential to mask the bitter taste of enrofloxacin and extend its release rate.
This study was supported by grants from Ministry of Science and Technology, Korea, and from Korea Science and Engineering Foundation through Research Center for Resistant Cells.