Comparison between solvent evaporation and supercritical CO2 technology in taste-masking of Azithromycin bitter-taste using pH-sensitive Eudragit EPO or Eudragit S100 polymers

• DOI: 10.7324/japs.2024.171403
• Publication Date: 2024-08-20T08:15:11Z
• Authors: Hadeia Mashaqbeh; Rana Obaidat; Mo’tasem M. Alsmadi; Tamara Athamneh
• Keywords: Bitter Taste

Despite the broad spectrum of antibiotic Azithromycin, its extremely bitter taste after oral dosing decreases patient compliance. This can be masked by minimizing Azithromycin interaction with tasting buds using polymers that are insoluble at salivary pH (6.8–7.4), like cationic Eudragit EPO and S100. The purpose this study was to employ two different techniques (solvent evaporation (SE) supercritical fluid technology (SFT)) for encapsulating into microparticles mask taste. formulations were characterized Fourier-transform infrared spectroscopy (FTIR(, powder X-ray diffraction (PXRD), Differential scanning calorimetry (DSC), electron microscope (SEM). Also, in vitro release vivo assessment masking conducted. present work showed promising results veiling Azithromycin. Taste panel scores clinical formulation prepared SE 0.3 30 seconds compared resulting a score 3 owing palpable Whereas drug-Eudragit no interaction, FTIR indicated azithromycin method efficient masking, within-matrix encapsulation, lower drug simulated (SSF, <2% released over 60 seconds), loss Azithromycin’s crystallinity. On contrary, SFT had higher encapsulation efficiency (91%) but faster (6% seconds). Thus, better than EPO.