Testing the disintegration and texture-related palatability predictions for orodispersible tablets using an instrumental tool coupled with multivariate analysis: Focus on process variables and analysis settings.

Orodispersible tablets (ODTs) represent a growing category of dosage forms intended to increase the treatment acceptability for special groups of patients. ODTs are designed to rapidly disintegrate in the oral cavity and to be administered without water. In addition, ODTs are easy to manufacture using standard excipients and pharmaceutical equipment. This study adds to previously published research that developed an instrumental tool to predict oral disintegration and texture-related palatability of ODTs with different formulations. The current study aimed to challenge the predictive capacity of the models under variable process conditions. The studied process parameters with potential impact on the pharmaceutical properties, texture profiles, and palatability were the compression pressure, punch shape and diameter. Subsequently, for all the placebo and drug-loaded ODTs, the in vivo disintegration time and texture-related palatability were determined with healthy volunteers. Previously developed regression models were applied to predict the formulation's disintegration time and texture-related palatability characteristics of ODTs obtained under different experimental conditions. The influence of process variables on the predictive performance of the models was estimated by calculating the residuals as the difference between the predicted and observed values for the investigated response. Increasing the speed of the analyser`s probe from 0.01 mm/s to 0.02 mm/s led to an improved differentiation of the texture profiles. The in vivo disintegration time and texture-related palatability scores were only influenced by the mechanical resistance and the tablet shape. Lower score was observed for the larger diameter tablets (10 mm). Overall, the prediction of the disintegration time at 0.02 mm/s was more accurate, except for stronger tablets. The best prediction of texture-related palatability was achieved for the 10 mm tablets, tested at 0.01 mm/s speed. The same model achieved good predictions of the oral disintegration time for all API-loaded formulations, which confirmed the ability of the texture analysis to capture process-related variability. Drug loading decreased the predictive capacity of the texture-related palatability because of the taste effect.

Iovanov R ，Cornilă A ，Bogdan C ，Hales D ，Tomuță I ，Achim M ，Tăut A ，Iman N ，Casian T ，Iurian S ... -  《-》

Assessment of oral formulation-dependent characteristics of orodispersible tablets using texture profiles and multivariate data analysis.

Orodispersible tablets (ODTs) emerged as dosage forms recommended for special groups of patients like pediatrics or geriatrics, due to their multiple advantages. Among their critical quality attributes, palatability determines patient acceptance, with high impact on treatment efficacy. The aim of this study was to develop an instrumental method to assess in vivo disintegration time and palatability of ODTs. The formulation factors that can influence palatability were refined through an experimental design. The most important ones were taken forward and a calibration set was prepared for multivariate calibration model development. The ODTs were tested for their pharmaceutical properties, texture profile, followed by in vivo disintegration and palatability characteristics assessed by a panel of 16 healthy volunteers. Acceptability was correlated to high palatability scores, sweet taste and long disintegration time and negatively correlated to with the bitter taste and a voluminous residue. Results revealed the importance of choosing the right type of filler or filler ratio for the oral disintegration time and associated mouth feel. The calibration set included formulations with different ratios of mannitol and microcrystalline cellulose as fillers. Regression models were built by correlating the texture profiles to the in vivo evaluation parameters. The model performance was good on both external prediction set formulations and on marketed ODTs, with good predictive capacity (Q2 > 0.7) for most of the subjective ODTs characteristics: in vivo disintegration time, residual volume and palatability.

Casian T ，Bogdan C ，Tarta D ，Moldovan M ，Tomuta I ，Iurian S ... -  《-》

Comparative study of different approaches for preparation of chlorzoxazone orodispersible tablets.

Moqbel HA ，ElMeshad AN ，El-Nabarawi MA 《-》

Evaluation of palatability of 10 commercial amlodipine orally disintegrating tablets by gustatory sensation testing, OD-mate as a new disintegration apparatus and the artificial taste sensor.

The purpose of this study was to evaluate and compare the palatability of 10 formulations (the original manufacturer's formulation and nine generics) of amlodipine orally disintegrating tablets (ODTs) by means of human gustatory sensation testing, disintegration/dissolution testing and the evaluation of bitterness intensity using a taste sensor. Initially, the palatability, dissolution and bitterness intensity of the ODTs were evaluated in gustatory sensation tests. Second, the disintegration times of the ODTs were measured using the OD-mate, a newly developed apparatus for measuring the disintegration of ODTs, and lastly, the bitterness intensities were evaluated using an artificial taste sensor. Using factor analysis, the factors most affecting the palatability of amlodipine ODTs were found to be disintegration and taste. There was high correlation between the disintegration times of the 10 amlodipine ODTs estimated in human gustatory testing and those found using the OD-mate. The bitterness intensities of amlodipine ODTs 10, 20 and 30 s after starting the conventional brief dissolution test and the values determined by the taste sensor were highly correlated with the bitterness intensities determined in gustatory sensation testing. The OD-mate and the taste sensor may be useful for predicting the disintegration and bitterness intensity of amlodipine ODTs in the mouth.

Uchida T ，Yoshida M ，Hazekawa M ，Haraguchi T ，Furuno H ，Teraoka M ，Ikezaki H ... -  《-》

The influence of the API properties on the ODTs manufacturing from co-processed excipient systems.

Krupa A ，Jachowicz R ，Pędzich Z ，Wodnicka K ... -  《AAPS PHARMSCITECH》