Taste-Masking Effect of Physical and Organoleptic Methods on Peppermint-Scented Orally Disintegrating Tablet of Famotidine Based on Suspension Spray-Coating Method

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  • Sugiura Takeshi
    Department of Pharmacy Practice & Science, School of Pharmaceutical Sciences, University of Shizuoka Research and Development Division, Towa Pharmaceutical Co., Ltd.
  • Uchida Shinya
    Department of Pharmacy Practice & Science, School of Pharmaceutical Sciences, University of Shizuoka
  • Namiki Noriyuki
    Department of Pharmacy Practice & Science, School of Pharmaceutical Sciences, University of Shizuoka

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Orally disintegrating tablets (ODTs) are useful for improving benefits for patients of various ages. Masking the unpleasant taste of a drug is an important factor in the compliance of patients who take ODTs. We evaluated the taste acceptability effects of various taste-masking methods on bitter famotidine ODTs as a clinical pharmacological study. The following methods were tested to compare taste-masking effects: physical masking by spray-coating famotidine with ethyl cellulose versus organoleptic masking with added sweetener and flavor. The ODT samples were prepared as single or combinations of each taste-masking method using a novel suspension spray-coating method including a placebo. A total of 31 healthy volunteers were enrolled in this randomized, double-blind study and asked to score their bitterness, sweetness and total palate impressions by 100 mm visual analogue scale (VAS). VAS scores were significantly improved by the physical and organoleptic methods as compared to without taste-masked ODTs. Furthermore, the combination of both taste-masking methods was most effective for improving palatability and VAS scores were similar to those of placebo ODTs. The results of this study suggest that different taste-masking mechanisms function cooperatively.

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