Development and evaluation of taste masked dry syrup formulation of potassium chloride

Abstract

Potassium chloride (KCl) syrup is widely used for the oral treatment of the hypokalemia. However, it is associated with unacceptable taste. In the present study, we sought to develop a palatable and easy to reconstitute KCl dry syrup as a commercially viable alternative to currently available KCl syrup. We explored the potential of Eudragit E100 as a taste-masking polymer to coat and improve the palatability of the KCl. With the help of fluid bed processor, KCl was coated with the solution containing varying amounts of Eudragit E100 (4, 6, 10 and 15%). Coating with 10% polymer solution enabled optimal fluid bed processing, higher entrapment of the KCl (81%) and better in vitro release profile in 0.1 N HCl and pH 6.8 phosphate buffer. A dry syrup formulation containing Eudragit E100 coated KCl with good physical and chemical stability in dry and reconstituted state was developed. The palatability of the optimized formulation and commercially available KCl syrup was evaluated using the Electronic Taste Sensing Machine. The developed formulation showed~ 2-fold better taste-masking compared to the commercial KCl syrup. Thus, present investigation describes the development of an effective alternative to the current KCl syrup that can offer better palatability, stability and patient compliance.

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“…After microencapsulating it with Eudragit E100 via fluid bed coating, it shows 2 times better taste-masking compared to the commercial KCl syrup. 92 Quercetin is a typical flavonoid that is rich in vegetables and fruits. Due to its strong antioxidant activity in vivo, it has shown potential to improve human health.…”

“…But its taste is intolerable. After microencapsulating it with Eudragit E100 via fluid bed coating, it shows 2 times better taste-masking compared to the commercial KCl syrup …”

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“…syrups. 113 This strategy also holds potential for diverse applications in the food industry. Salt substitutes, especially potassium salts, have significant benefits in reducing blood pressure and the risk of adverse cardiovascular events.…”

“…112 Additionally, when Eudragit® E100 was employed as a taste-masking polymer to coat KCl, it showed a 2-fold improvement in taste masking compared to the commercially available KCl syrups. 113 This strategy also holds potential for diverse applications in the food industry.…”

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“…Most of the available medicinesare not good in taste. For the patient acceptability and compliance, the drugs are masked by adding different flavoring agents [4]. So,the taste assessment is one of the important quality control parameter for evaluating taste-masked formulations.An e-tongue comprises of the cell which is an electrochemical type, and can generate electrical energy from chemical reaction and pattern recognition system [5][6][7].This can be recognizedsoluble nonvolatile molecules which form the taste of a sample.…”