Search

Objectives The purpose of this study was to investigate the potential of hot-melt extrusion (HME) for masking the taste of bitter active pharmaceutical ingredients (APIs) when incorporated into different polymer formulations. Methods Extrudates were produced by HME using two water soluble cationic model drugs (cetirizine HCl and verapamil HCl) processed with various grades of anionic polymers (Eudragit L100 and Eudragit L100-55 (Acryl EZE)). The process was optimised by using a single screw extruder to produce extruadates with the desirable characteristics. Key findings In-vivo results obtained from a panel of six healthy human volunteers demonstrated that the HME extruded formulations improved the taste significantly compared with that of the pure APIs. In addition, an in-vitro evaluation carried out by an Astree e-tongue equipped with seven specific sensors demonstrated significant taste improvement of the extrudates compared with placebo polymers and the pure APIs. Furthermore, the extrudates characterised by SEM, X-ray and differential scanning calorimetry studies showed the existence of molecularly dispersed APIs while in-vitro dissolution showed fast release for all drug substances. Conclusions HME can effectively be used to mask the taste of bitter APIs by enhancing drug–polymer interactions.

Nuts are rich in polyunsaturated fats, which are particularly sensitive to lipid oxidation. A Flash GC based electronic nose was used to identify the causes of rancidity in nut mixes and to monitor global sensory quality. Five appetizers of different sensory qualities, all composed of the same nut types, were considered. It was shown that peanuts were the most critical ingredients in the development of rancidity off-flavors. Pecans and cashew nuts also presented a relatively high concentration of off-odors, but their relatively low proportion in the final mix made them less critical towards rancidity. As for Brazil nuts, almonds and hazelnuts, containing lower amounts of volatile compounds, they proved to have a low impact on the overall mix aroma.

Spirits from different Scotch malt whisky distilleries exhibit distinct sensory characteristics. To ensure the future diversity of this spirit category and sustainability of individual distilleries, it is vital that such differences can be maintained. In this research the characteristics of spirits from six distilleries were profiled using an electronic nose (e-nose) and by an expert sensory panel. The instrumental method used a flash GC-based e-nose, the HERACLES. The e-nose produced compositional data that could clearly discriminate between the spirits according to distillery of origin. This discrimination was based on levels of a range of volatile compounds that could potentially influence flavor. The sensory panel provided quantitative data on the levels of sixteen aroma attributes in the spirits. This showed clear differences in flavor among the distilleries. Although the separation obtained using the two approaches was not directly comparable, correlations were observed between peaks in the e-nose chromatograms and certain aroma attributes, indicating that the two techniques are complementary.

The purpose of this study was the in vitro and in vivo evaluation of the masking efficiency of hot melt extruded paracetamol (PMOL) formulations. Extruded granules containing high PMOL loadings in Eudragit EPO® (EPO) or Kollidon® VA64 (VA64) were prepared by hot-melt extrusion (HME). The taste masking effect of the processed formulation was evaluated in vivo by a panel of six healthy human volunteers. In addition, in vitro evaluation was carried out by an Astree e-tongue equipped with seven sensors. Taste sensing technology demonstrated taste improvement for both polymers by correlating the data obtained for the placebo polymers and the pure APIs alone. The best masking effect was observed for VA64 at 30% PMOL loading. The e-tongue results were in good agreement with the in vivo evaluation. In vitro dissolution of the extruded granules showed rapid PMOL releases.