CONTINUOUS MELT GRANULATION FOR TASTE-MASKING OF ACTIVE PHARMACEUTICAL INGREDIENTS
dc.contributor.advisor | Lebo, David | |
dc.creator | Forster, Seth | |
dc.date.accessioned | 2021-08-23T17:43:44Z | |
dc.date.available | 2021-08-23T17:43:44Z | |
dc.date.issued | 2021 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12613/6819 | |
dc.description.abstract | Melt granulation is a versatile process that is underutilized in the pharmaceutical industry. Most pharmaceutical wet granulation and twin-screw extruders can be adapted for melt granulation. Twin-screw melt granulation (TSMG) is of interest since is a continuous process and allows for flexible process design and a high degree of control. TSMG can be used to produce formulations for oral immediate or sustained release. This research focuses on the use of TSMG to taste-mask APIs. Many APIs are bitter or unpleasant tasting. Taste-masking may be required, particularly for products intended for pediatric patients. Taste-masking has been achieved with many different techniques, but a simple, cost-effective method that can be applied to many different APIs is not currently available. A matrix encapsulation approach using continuous twin-screw melt granulation was attempted with three different APIs. The resulting granule properties, particularly particle size, are related to the granulation process parameters. Prediction of taste-masking based on in vitro assessments is challenging and generally clinical evaluation is required. A small-volume dissolution method was developed as a screening test the melt granules. It is not clear if this technique is predictive of clinical taste-masking performance, but it is expected to be an improvement over discrete sampling or typical quality control dissolution methods. The dissolution rate was estimated using the Noyes-Whitney equation and correlated to the mean granule particle size. From this, a simple model for time to a taste threshold could be used to define a design space around the granulation process. | |
dc.format.extent | 168 pages | |
dc.language.iso | eng | |
dc.publisher | Temple University. Libraries | |
dc.relation.ispartof | Theses and Dissertations | |
dc.rights | IN COPYRIGHT- This Rights Statement can be used for an Item that is in copyright. Using this statement implies that the organization making this Item available has determined that the Item is in copyright and either is the rights-holder, has obtained permission from the rights-holder(s) to make their Work(s) available, or makes the Item available under an exception or limitation to copyright (including Fair Use) that entitles it to make the Item available. | |
dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | |
dc.subject | Pharmaceutical sciences | |
dc.subject | Melt granulation | |
dc.subject | Taste-masking | |
dc.subject | Twin-screw extrusion | |
dc.title | CONTINUOUS MELT GRANULATION FOR TASTE-MASKING OF ACTIVE PHARMACEUTICAL INGREDIENTS | |
dc.type | Text | |
dc.type.genre | Thesis/Dissertation | |
dc.contributor.committeemember | Wong, Ho-Lun | |
dc.contributor.committeemember | Fassihi, Reza | |
dc.contributor.committeemember | Gupta, Pardeep | |
dc.description.department | Pharmaceutical Sciences | |
dc.relation.doi | http://dx.doi.org/10.34944/dspace/6801 | |
dc.ada.note | For Americans with Disabilities Act (ADA) accommodation, including help with reading this content, please contact scholarshare@temple.edu | |
dc.description.degree | Ph.D. | |
dc.identifier.proqst | 14608 | |
dc.creator.orcid | 0000-0001-6072-1959 | |
dc.date.updated | 2021-08-21T10:08:15Z | |
refterms.dateFOA | 2021-08-23T17:43:44Z | |
dc.identifier.filename | Forster_temple_0225E_14608.pdf |