PREPARATION AND EVALUATION OF TASTE MASKING COMPLEX OF CIPROFLOXACIN HYDROCHLORIDE BY USING INCLUSION COMPLEXATION APPROACH
Manali Shamkant Mulay,
Vidhyadhar Bankar, Sughosh Vishweshwar Upasani
Journal Title:World Journal of Pharmaceutical Research
Administration of an oral drug delivery system having bitter taste and
acceptable level of palatability has always been challenge in
developing a formulation for pediatric and geriatric purpose. The
present study evaluates the possibility of inclusion Complexation of
Ciprofloxacin HCl with ?-Cyclodextrin as an approach for taste
masking. Improvement in taste masking capability of ?-cyclodextrin
towards Ciprofloxacin HCl was evaluated by formulating a complex.
Complex was prepared using kneading method and was further
characterized by DSC and FT-IR study. In-vitro dissolution study was
carried out to investigate the effect of inclusion complexation on drug
release. Taste perception study was carried out on human volunteers to
evaluate the taste masking ability of inclusion complexation. Kneading complex showed
effective taste masking and at the same time showed no limiting effect on the drug release.
The effective taste masking was attributed to the enhanced complexation of ciprofloxacin
HCl in kneading complex and the same was confirmed from the characterization studies. In
conclusion, the study succeeded in inclusion complexation?s utilization as an alternative
approach for effective taste masking.