Development of Cocrystal and Coamorphous Salts of Moxifloxacin with Artificial Sweeteners to Suppress Bitterness

This study explores the formation of a molecular complex between moxifloxacin (MFX) and the artificial sweetener saccharin (SAC) as a strategy to mask the drug’s undesirable taste. MFX particles were combined with SAC in a 1:1 ratio using ball milling, a process that facilitated the formation of both cocrystal and coamorphous salts through ionic interactions. Structural analysis of the MFX-SAC complex revealed intermolecular ionic bonds between the amino group of MFX and the sulfonamide group of SAC. Solid-state nuclear magnetic resonance spectroscopy further confirmed that MFX interacts with SAC via ionic bonding. Electronic taste evaluations demonstrated that the MFX-SAC complex not only significantly reduced the bitterness of MFX but also suppressed the overall taste intensity to levels below the quinine reference standard. These findings highlight the potential of molecular complex formation between artificial sweeteners and bitter-tasting drugs as an effective approach for taste modification and masking, offering promising implications for pharmaceutical formulation development.