Revista internacional de desarrollo e investigación de fármacos

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Abstracto

Preparation and Evaluation of Taste Masked Oral Suspension of Olopatadine

Mohammad Akbar Siddiqui, Sudheesh MS and Singh Priti

Due to bitter taste of a tablet, paediatric and geriatric patients are not easily swallowed tablets. In this method, the taste was masked by using a suitable polymer and drug ratio. A different technique was available in pharmaceutical but in this method, we have used the antisolvent technique of microencapsulation. Nearly pH 5 encapsulated particle will be absorbed by GIT. the drug was used with different polymer ratio such as (1:10) and (1:20). 1:20 ratio was select for suspension and drug entrapment efficiency was found to be 43% and 52% respectively. Three polymers were used such as HPMC (2%), Methylcellulose (2%), CMC (2 %), CMC (0.5%) as a suspending agent and evaluated by using sedimentation volume, degree of redispersibility, viscosity, flow rate and pH. the ratio was selected after suspension and taste-masked were evaluated by performed on human volunteers. Based on their responses, the prepared suspension was found to be tasteless. This method gives better taste masking oral suspension for paediatric and geriatric patients.