Evaluation, correction and masking methods for unpleasant tastes of drugs: A comprehensive review.

IF 5.2 2区 医学 Q1 PHARMACOLOGY & PHARMACY
Fan Zhang, Longfei Lin, Zhixin Wang, Hui Li
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引用次数: 0

Abstract

The unpleasant tastes of drugs, including bitterness, pungency, astringency, and sourness, significantly impedes patient adherence, particularly among pediatric and geriatric populations. Accurate evaluation of these tastes is essential for optimizing formulations and improving drug quality during development. Developing effective taste correction and masking strategies has become a pivotal challenge in pharmaceutics, aiming to improve palatability by concealing unpleasant tastes or modulating sensory perception without compromising therapeutic efficacy. To address these challenges, a comprehensive understanding of current methodologies and innovative strategies is crucial for advancing patient-centric drug design. This review systematically summarizes evaluation methods, correction strategies, and masking techniques for drug-related unpleasant tastes, providing theoretical and technical insights for optimizing drug palatability. Initially, the physiological mechanisms underlying the four types of unpleasant drug tastes are described. Quantitative evaluation techniques, including sensory panels, chemical assays, biological assessments, electronic tongues and biosensors are systematically examined, with a particular emphasis on biosensors due to their remarkable sensitivity and biomimetic properties. Additionally, strategies to ameliorate palatability are elaborated. Taste correction involves the use of sweeteners, sour agents, and flavor enhancers, while taste masking employs physical barriers, chemical modifications, or biomaterial-based encapsulation to minimize drug-taste bud interactions. Subsequently, prospective avenues are suggested, highlighting the potential of interdisciplinary innovations such as artificial intelligence (AI)-driven predictive models and nanotechnology-based delivery systems. These advancements hold the promise of revolutionizing the precision and efficacy of taste evaluation and masking, ultimately propelling personalized drug development forward.

药品不良味道的评价、纠正和掩盖方法综述。
药物令人不快的味道,包括苦味、辛辣、涩味和酸味,极大地阻碍了患者的依从性,特别是在儿科和老年人群中。在开发过程中,准确评价这些味道对于优化配方和提高药物质量至关重要。开发有效的味觉矫正和掩盖策略已成为制药领域的关键挑战,旨在通过隐藏不愉快的味道或调节感官知觉来改善适口性,而不影响治疗效果。为了应对这些挑战,全面了解当前的方法和创新策略对于推进以患者为中心的药物设计至关重要。本文系统总结了药物不良味道的评价方法、纠正策略和掩盖技术,为优化药物适口性提供理论和技术见解。首先,描述了四种令人不快的药物味道的生理机制。定量评估技术,包括感官面板,化学分析,生物评估,电子舌头和生物传感器被系统地检查,特别强调生物传感器由于其显著的灵敏度和仿生特性。此外,还阐述了改善适口性的策略。味觉矫正包括使用甜味剂、酸剂和风味增强剂,而味觉掩盖则采用物理屏障、化学修饰或基于生物材料的封装来减少药物-味蕾的相互作用。随后,提出了未来的途径,强调了跨学科创新的潜力,如人工智能(AI)驱动的预测模型和基于纳米技术的输送系统。这些进步有望彻底改变味道评估和掩蔽的准确性和有效性,最终推动个性化药物开发向前发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
10.70
自引率
8.60%
发文量
951
审稿时长
72 days
期刊介绍: The International Journal of Pharmaceutics is the third most cited journal in the "Pharmacy & Pharmacology" category out of 366 journals, being the true home for pharmaceutical scientists concerned with the physical, chemical and biological properties of devices and delivery systems for drugs, vaccines and biologicals, including their design, manufacture and evaluation. This includes evaluation of the properties of drugs, excipients such as surfactants and polymers and novel materials. The journal has special sections on pharmaceutical nanotechnology and personalized medicines, and publishes research papers, reviews, commentaries and letters to the editor as well as special issues.
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