Masking Bitter Taste of Ciprofloxacin by Microbeads Using Hydrophilic Polymer

Abstract

Taste is a valuable parameter in administering drugs orally. The problems encountered in formulation with many drugs like ciprofloxacin are the undesirable or bitter taste. The physiology and sensitivity of the taste mainly depend up on taste bud of tongue. While, formulating the oral dosage, taste is considered as an important parameter. The challenging problem for health care providers was undesirable taste. Different techniques are used in masking the taste, but in modern days the most improved and easy technique is to formulate tasteless micro beads of ciprofloxacin with varied concentrations of methyl cellulose polymer by using Ionic Orifice Gelation technique. Various techniques used not only serve as to mask the taste of drug but also to enhance the bioavailability of dosage form. The evaluation of masked ciprofloxacin microbeads was done and the results were found to be satisfactory.