TASTE MASKING BY FUNCTIONAL CROSS-LINKED COPOLYMERS AND SUSTAIN RELEASE OF DRUG THROUGH INTERPENETRATING POLYMER NETWORK WITH SODIUM ALGINATE AND κ-CARREGANEEN BIOPOLYMERS
Keywords:
Functional cross-linked copolymers, Cross linking agents, In vivo taste masking, Biopolymers, Release kineticsAbstract
Objective: The objective of this study was to carry out taste masking of ciprofloxacin (Cfx) by functional cross-linked copolymers (FCCs) followed by sustain release of Cfx by forming interpenetrating polymer network (IPN) beads.
Methods: Drug-copolymer complexes (DCCs) with three different ratios of drug to copolymer (1:1, 1:2, 1:4) were prepared for the copolymers showing high drug loading with Cfx. Taste masked IPN beads were prepared by using sodium alginate (AL) and sodium alginate-κ-Carreganeen (AL-κ-Ca) with DCC 1:4, prepared from methacrylic acid divinyl benzene copolymer (MDC-1) and Cfx. The IPN beads were characterized with FTIR and further studied for sustain release of Cfx at different pH.
Results: In vivo taste masking carried out by Human volunteers showed that DCC 1:4 significantly reduces the bitterness of Cfx. Characterization studies such as FTIR, SEM, DSC, P-XRD and taste masking study differentiates DCC 1:4 from physical mixture prepared from MDC-1 and Cfx (PM 1:4). In vitro study at gastric pH showed complete release of Cfx from DCC 1:4 within 60 min where as the release of drug was extended upto 10 h in case of IPN beads. Kinetic study for drug release from IPN beads shows non-Fickian type.
Conclusions: Taste masking of Cfx was achieved by complexing with DCC 1:4 and control release of Cfx by forming IPN beads.
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