Formulation and evaluation of taste-masked oral disintegrating tablet containing tolterodine-loaded montmorillonite

Somayeh Taymouri , Abolfazl Mostafavi , Homa Talabaki

Abstract


Background and purpose: The present study aimed to obtain a taste-masked oral disintegrating tablet (ODT) containing tolterodine tartrate (TT) intercalated into montmorillonite (MMT)

Experimental approach: The TT-MMT hybrid was prepared by ion exchange reaction. The effect                                   of the initial concentration of TT, MMT, temperature, and pH on the encapsulation efficiency (EE) % of the drug in MMT was evaluated. The selected TT-MMT hybrid was characterized by X-ray                                       diffraction (XRD), Fourier transforms infrared (FTIR), differential scanning calorimetry (DSC),                                                 and scanning electron microscopy (SEM). Then, the optimized TT-MMT hybrid was incorporated                                       in the ODT prepared by direct compression method and taste-masking assessment performed by a                              human test panel.

Findings/Results: The EE% of TT was in the range of 22.67 to 71.06% in different formulations. It was found that increases in MMT concentration significantly increased EE%. DSC and XRD studies indicated that the TT was intercalated in the MMT interlayer space in an amorphous or molecular state. In-vitro release studies at pH 6.8 showed that the amount of the drug released from the TT-MMT hybrid was negligible for the first 3 min. The post-compression of ODT also showed satisfactory results in terms of friability, hardness, disintegration time, and taste. 

Conclusion and implications: MMT-ODT could be a suitable vehicle for the taste masking of TT, with the potential for use in patients with swallowing problems.

Highlights

Abolfazl Mostafavi : PubMed , Google Scholar

 


Keywords


In vitro release; Montmorillonite k10; Orally disintegrating tablet; Tolterodine tartrate; Taste masking.

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References


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