title: Formulation and evaluation of lipid based taste masked granules of ondansetron HCl.
abstract: OBJECTIVE
  Various taste masking approaches comprising the excipients which delay the reach of the drug to taste buds are reported. Lipidic substances can act as release retarding agent and provides a matrix base responsible for suppressing the bitter taste of drug. This work was aimed to study the influence of different proportions of a lipid carrier on the inhibition of bitterness of the drug vis-a-vis in vitro release of drug from the granules.
  
  
  METHODS
  The lipid-matrix granules of ondansetron HCl with Geleol pellets (glycerol monostearate) were obtained by manual hot melt fusion technique. The prepared granules were characterized by SEM, DSC and XRD. The taste assessment of prepared granules was done by in vitro method based on drug release.
  
  
  RESULTS
  Distribution of drug inside the lipid-matrix granules was not properly analyzed by DSC and XRD, moreover these studies revealed no interaction between the drug and lipid. The dissolution tests displayed the significant retardation of drug release from the granules compared to pure drug and additionally indicated the attainment of matrix system via appearance of unbroken granules during in vitro testing. Higuchi relationship for drug release was obtained by drug release kinetics, which also revealed the functioning drug release mechanism, as diffusion controlled but the addition of hydrophilic substance (Cab-o-sil) has changed the mechanism of drug release.
  
  
  CONCLUSIONS
  The proportions of Geleol and Cab-o-sil taken in granules had affected the dissolution profile. Higher amount of GE resulted in high taste masking ability.
authors.affiliation: Faculty of Pharmaceutical Sciences, Jodhpur National University, Boranada, Jodhpur, Rajasthan, India; ASBASJS Memorial College of Pharmacy, Bela, District Ropar, Punjab, India. Electronic address: vandana_pharmaceutics@yahoo.co.in.
authors.forename: Vandana
authors.initials: V
authors.lastname: Kharb
authors.affiliation: Department of Pharmaceutical Sciences, Sardar Bhagwan Singh PG Institute of Biomedical Sciences & Research, Balawala, Dehradun, Uttarakhand, India.
authors.forename: Vikas Anand
authors.initials: VA
authors.lastname: Saharan
authors.affiliation: Torrent Pharmaceuticals Ltd., Baddi, Himachal Pradesh, India.
authors.forename: Vivek
authors.initials: V
authors.lastname: Kharb
authors.affiliation: Birla Institute of Technology and Science (BITS), Pilani, Rajasthan, India.
authors.forename: Hemant
authors.initials: H
authors.lastname: Jadhav
authors.affiliation: Department of Pharmacy, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India.
authors.forename: Suresh
authors.initials: S
authors.lastname: Purohit
mesh_terms: D002626:Chemistry, Pharmaceutical; D004337:Drug Carriers / Q000737:chemistry*; D065546:Drug Liberation; D005079:Excipients / Q000737:chemistry; D005989:Glycerides / Q000737:chemistry*; D017294:Ondansetron / Q000737:chemistry*; D010316:Particle Size; D012822:Silicon Dioxide / Q000737:chemistry*; D012995:Solubility; D013649:Taste
chemical_list: D004337:Drug Carriers; D005079:Excipients; D005989:Glycerides; C048159:glyceryl monostearate; D017294:Ondansetron; D012822:Silicon Dioxide
keywords: Digestion; Glycerol monostearate; Release mechanism; Taste assessment