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@article{Desai:2022:10.3390/pharmaceutics14040732,
author = {Desai, N and Masen, M and Cann, P and Hanson, B and Tuleu, C and Orlu, M},
doi = {10.3390/pharmaceutics14040732},
journal = {Pharmaceutics},
title = {Modernising orodispersible film characterisation to improve palatability and acceptability using a toolbox of techniques},
url = {http://dx.doi.org/10.3390/pharmaceutics14040732},
volume = {14},
year = {2022}
}
TY - JOUR
AB - Orodispersible films (ODFs) have been widely used in paediatric, geriatric and dysphagic patients due to ease of administration and precise and flexible dose adjustments. ODF fabrication has seen significant advancements with the move towards more technologically advanced production methods. The acceptability of ODFs is dependent upon film composition and process of formation, which affects disintegration, taste, texture and mouthfeel. There is currently a lack of testing to accurately assess ODFs for these important acceptability sensory perceptions. This study produced four ODFs formed of polyvinyl alcohol and sodium carboxymethylcellulose using 3D printing. These were assessed using three in vitro methods: Petri dish and oral cavity model (OCM) methods for disintegration and bio-tribology for disintegration and oral perception. Increasing polymer molecular weight (MW) exponentially increased disintegration time in the Petri dish and OCM methods. Higher MW films adhered to the OCM upper palate. Bio-tribology analysis showed that films of higher MW disintegrated quickest and had lower coefficient of friction, perhaps demonstrating good oral perception but also stickiness, with higher viscosity. These techniques, part of a toolbox, may enable formulators to design, test and reformulate ODFs that both disintegrate rapidly and may be better perceived when consumed, improving overall treatment acceptability.
AU - Desai,N
AU - Masen,M
AU - Cann,P
AU - Hanson,B
AU - Tuleu,C
AU - Orlu,M
DO - 10.3390/pharmaceutics14040732
PY - 2022///
SN - 1999-4923
TI - Modernising orodispersible film characterisation to improve palatability and acceptability using a toolbox of techniques
T2 - Pharmaceutics
UR - http://dx.doi.org/10.3390/pharmaceutics14040732
UR - https://www.mdpi.com/1999-4923/14/4/732
VL - 14
ER -