Abstract

PREPARATION AND EVALUATION OF TASTE MASKING COMPLEX OF CIPROFLOXACIN HYDROCHLORIDE BY USING INCLUSION COMPLEXATION APPROACH

Manali Shamkant Mulay, Vidhyadhar Bankar, Sughosh Vishweshwar Upasani

Abstract

Administration of an oral drug delivery system having bitter taste and acceptable level of palatability has always been challenge in developing a formulation for pediatric and geriatric purpose. The present study evaluates the possibility of inclusion Complexation of Ciprofloxacin HCl with β-Cyclodextrin as an approach for taste masking. Improvement in taste masking capability of β-cyclodextrin towards Ciprofloxacin HCl was evaluated by formulating a complex. Complex was prepared using kneading method and was further characterized by DSC and FT-IR study. In-vitro dissolution study was carried out to investigate the effect of inclusion complexation on drug release. Taste perception study was carried out on human volunteers to evaluate the taste masking ability of inclusion complexation. Kneading complex showed effective taste masking and at the same time showed no limiting effect on the drug release. The effective taste masking was attributed to the enhanced complexation of ciprofloxacin HCl in kneading complex and the same was confirmed from the characterization studies. In conclusion, the study succeeded in inclusion complexation‟s utilization as an alternative approach for effective taste masking.

Keywords: ?-cyclodextrin, Inclusion Complexation, Ciprofloxacin HCl, Taste Masking