Dr. Meghana R. Babar, Shraddha D. Patil, Supriya S. Jadhav
The aim of present research work was to develop taste masked confectionery form of Montelukast sodium designed especially for oral delivery to pediatric patients. Effective taste masking of Montelukast sodium was achieved with selected 2- Hydroxypropyl beta cyclodextrin (CavasolW7HP). Inclusion Complex prepared by kneading method i.e. batch KM4 (1:4) showing taste score 1 (tasteless) was selected and further subjected to in-vitro taste assessment study. Based on human panel studies, tasteless MS-2HPBCD complex KM4 was selected as optimized batch. Oral jellies were prepared by incorporating MS-2HPBCD inclusion complex equivalent to 4mg of MS with varying concentrations of gelling agents and with different flavors like orange, strawberry, lemon, etc. Formulation batch F4 containing agar-agar powder and gelatin with orange flavor was more acceptable to human volunteers and showed desired consistency and appearance as soft gummies. Medicated chocolates were also formulated by incorporating taste-masked inclusion complex in chocolate base. Results conclusively demonstrated that successful taste masking of MS was accomplished and suggest that it could be formulated in confectionery form with more acceptability to pediatrics. Keywords: Montelukast Sodium; 2- Hydroxypropyl beta cyclodextrin; Oral jelly; Medicated chocolate; Inclusion complex; Taste-masking; Confectionery.