Egg Albumin Microaggregates Containing Colistin for Oral Administration: Organoleptic Characteristics

Abstract

In order to mask the bitter taste of drug, a microencapsulation method for the production of egg albumin microaggregates was employed. As model bitter-tasting drug, colistin sulfonate was used. The heat denaturation technique for egg albumin microaggregates (coagulation temperature: 60°C) is different from that for human serum albumin (coagulation temperature: l00°C), which is quite important for high temperature unstable drugs. This method was subsequently used to produce microaggregates with a size range of 108.76 ± 32 μm. The egg albumin microaggregates were able to improve the organoleptic characteristics of colistin sulfonate. Drug release from these microaggregates was confirmed by jitting the dissolution data to the equation of Peppas; this resulted in an n value of 0.9791, signifying zero-order kinetics.