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Taste masking of diclofenac sodium using microencapsulation
M F Al-Omran1, S A Al-Suwayeh, A M El-Helw
1Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia.
Journal of Microencapsulation
|January 29, 2002
Summary
Microencapsulation successfully masked the undesirable taste of diclofenac sodium (DS) without hindering drug release. Optimized ethylcellulose microcapsules with specific plasticizers improved palatability and taste.
Area of Science:
- Pharmaceutical Technology
- Drug Delivery Systems
- Materials Science
Background:
- Diclofenac sodium (DS) presents taste challenges impacting patient compliance.
- Effective taste masking requires balancing palatability with adequate drug release kinetics.
Purpose of the Study:
- To develop and optimize microcapsules for masking diclofenac sodium taste.
- To ensure microencapsulation does not impede the rate of drug release.
Main Methods:
- Diclofenac sodium microcapsules were prepared using an ethylcellulose-solvent system.
- Optimization involved phase diagram analysis and solvent:non-solvent ratio determination.
- Wet agglomeration formed spherical cores; plasticizers (DEP, PEG) were incorporated.
Main Results:
- An optimal solvent:non-solvent ratio of 1:2 was identified for microcapsule formation.
- Microcapsules with 20% PEG or 40% DEP exhibited enhanced DS release rates.
- Taste evaluations confirmed significant improvement in palatability and taste of DS.
Conclusions:
- Microencapsulation is an effective strategy for taste masking diclofenac sodium.
- Drug release rate and taste masking efficacy are influenced by core composition, plasticizer type/concentration, and core size.