Volume : 11, Issue : 01, January – 2024
Title:
FORMULATION DEVELOPMENT & EVALUATION OF RIBOFLAVIN CHEWABLE TABLET USING MORINGA OLIFERA GUM POWER FOR TASTE MASKING AND BETTER ABSORPTION
Authors :
Muskan Kushwah, Shweta Shukla, Rupali Sharke
Abstract :
The chewable tablets of taste masked Riboflavin were successfully prepared by direct compression method and wet granulation method. 12 batches using various additives were prepared and evaluated within aim of presenting Riboflavin taste masked by the chewable tablet. Drug Excipients compatibility study was performed by FTIR. The unpleasant taste of the Riboflavin was masked by intra-granular addition of dried calcium carbonate, calcium carbonate from oyster shell and the extra- granular addition of sweeteners and flavoring agents. Taste masking study was done by using alkalizing agent in different ratio. Riboflavin taste masking was increased when dried calcium carbonate quantity was increased because of reduction of the solubility of Riboflavin. Oyster shell calcium carbonate when added to the drug did not masked the taste due to the gritty nature of it.
F5 batch showed less bitterness, low disintegration time and fast dissolution time and hence was taken further comparing with the innovator drug. In the present study disintegrating properties of Moringa olifera gum powder had been studied in comparison with other commercially available super disintegrates. The isolated natural disintegrant exhibits faster drug dissolution and disintegration. The isolated gum powder can be effectively used as disintegrate for Riboflavin with the added advantage of the folkloric immune booster activity of it.
Keyword: Riboflavin, Moringa olifera, Riboflavin, Taste masking, immune booster.
Cite This Article:
Please cite this article in press Muskan Kushwah et al., Formulation Development & Evaluation Of Riboflavin Chewable Tablet Using Moringa Olifera Gum Power For Taste Masking And Better Absorption, Indo Am. J. P. Sci, 2024; 11 (01).
Number of Downloads : 10
References:
1. Patel, D. M., D. G. Prajapati, and N. M. Patel.”Seed mucilage from Ocimum americanum linn. as disintegrant in tablets: separation and evaluation.”Indian journalof pharmaceutical sciences 69.3 (2007): 431.
2. Gergely, Gerhard, Thomas Gergely, and Irmgard Gergely.”Lozenge or chewable tablet.” U.S. Patent No. 5,312,626. 17 May 1994.
3. okulton`sPharmaceutics,Thedesign&manufactureofmedicines,Biopharmaceutics and pharmacokinetics, A Treatise, second edition, Valabh Prakashan, 315-384
4. Patil, J., V. Vishwajith, and V. Gopal. “Formulation development and evaluation of chewable tablets containing non-sedating antihistamine.”J. Pharm. Sci. Innov1 (2012): 112-117.
5. Serajuddin, Abu.”Solid dispersion of poorly water‐soluble drugs: Early promises, subsequent problems ,and recent breakthroughs.”Journal of pharmaceutical sciences
88.10(1999):1058-1066.
6. 0kRay, Chanda, Vandana Arora, and Vikas Sharma. “Fast dissolving tablets: a novel drug delivery system for pediatric and geriatric patient.”International bulletin of drugresearch 1.2 (2011): 55-70.
7. Tripathi, Aditi, et al.”Taste masking: a novel approach for bitter and obnoxious drugs.”JPSBR 1.3 (2011): 36-142.
8. Wagh, Vijay D., and Shyam V. Ghadlinge. “Taste masking methods and techniques in oral pharmaceuticals: current perspectives.”Journal of Pharmacy Research Vol 2.6 (2009).
9. Dhakane,K.G.,etal.”Anovelapproachfortastemaskingtechniquesandevaluation inpharmaceutical: Anupdated review.”Asian J Bio Pharm Sci 1(2011): 18-25.
10. Gupta,A.K.,etal.”Practical approaches for taste masking of bitter drug:a review.
International journal of drug delivery technology2.2(2010):56-61.