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Aim: Ayurveda describes herbal or polyherbal or herbo-mineral medicines such as Avipattikar churna for treatment of Amlapitta, ajirna for centuries. Ayurvedic medicines are associated with limitations namely, palatability, stability and accuracy of dose. Ayurvedic medicines lack in adequate safety and efficacy evidence data. The aim of the study was to develop a stable and palatable Avipattikar suspension using recent formulation and analytical techniques. The study was also aimed at determination of acid neutralizing capacity of Avipattikar suspension and predicting its efficacy for treatment of Functional Dyspepsia and Gastroesophageal Reflux Disorder. Methods: Flocculated Avipattikar suspension was prepared using sodium carboxymethylcellulose (CMC) as the suspending agent, sodium citrate as the flocculating agent, mannitol as a taste masking agent. Sodium carboxymethylcellulose, sodium citrate, Tween 80®, glycerin and mannitol were not used in Deflocculated Avipattikar suspension. The sedimentation volume, degree of flocculation, redispersibility and pH of the suspension was evaluated. The acid neutralization capacity of Avipattikar suspension was determined by Unite States Pharmacopoeia method. Results: The present study successfully demonstrated formulation of stable Avipattikar suspension from Avipattikar churna. The suspendability of sediment was retained for 15 days in presence of CMC. The results indicated that the acid neutralizing capacity of Avipattikar suspension (2.80 mMol of H+/ gm) was similar to that of the marketed antacid suspension (2.756 mMol of H+/ gm). The unpleasant taste of herbal drugs was masked satisfactorily. Conclusion: Avipattikar suspension may be a cheaper, safer and effective alternative for current antacids for the treatment of functional dyspepsia.

Background: Ayurvedic medicines and nutraceuticals are gaining popularity among physicians and patients for better therapeutic value. Lack of quality standards and problems, in preparing or testing them, are the main hurdles experienced by both the practitioners and the patients. Objective: The objective of the study was to improve the palatability of the Ayurvedic Nutraceutical Preparation (ADS) by masking its bitter taste and to standardize the taste masking procedure. In the present study Eudragit E 100 was used as an acid soluble coating material. Materials and Methods: ADS powder was converted into granules with PVP K30 as a granulating agent and the ADS granules were coated with Eudragit E 100 coating solution by pan coating process. Various IPQC tests namely flow properties, moisture content were performed on the granules before and after coating for determination of endpoint of granulation and coating respectively. The ADS powder and granules were evaluated for bitter taste. Results: ADS granules were advantageous over ADS powder since the flow properties of ADS granules were better than the flow properties of ADS powder, a prerequisite of pan coating process. Eudragit E 100 inhibited the contact in between the plant extracts and the taste buds due to insolubility of Eudragit E 100 in saliva. Sensory evaluation of taste indicated that the taste of coated granules was significantly masked. Conclusion: The bitter taste of ADS was improved successfully with Eudragit E 100 as a coating agent and the pan coating process. An attempt was made to standardize the pan coating process.