Taste Masking of Promethazine Hydrochloride Using <span style="font-variant: small-caps">l</span>-Arginine Polyamide-Based Nanocapsules
Hamad S. Alyami,
Dalia Khalil Ali,
Qais Jarrar,
Abdolelah Jaradat,
Hadeel Aburass,
Abdul Aleem Mohammed,
Mohammad H. Alyami,
Alhassan H. Aodah,
Eman Zmaily Dahmash
Affiliations
Hamad S. Alyami
Department of Pharmaceutics, College of Pharmacy, Najran University, Najran 55461, Saudi Arabia
Dalia Khalil Ali
Department of Physiotherapy, Faculty of Allied Medical Sciences, Isra University, Amman 11622, Jordan
Qais Jarrar
Department of Applied Pharmaceutical Sciences and Clinical Pharmacy, Faculty of Pharmacy, Isra University, Amman 11622, Jordan
Abdolelah Jaradat
Department of Applied Pharmaceutical Sciences and Clinical Pharmacy, Faculty of Pharmacy, Isra University, Amman 11622, Jordan
Hadeel Aburass
Department of Applied Pharmaceutical Sciences and Clinical Pharmacy, Faculty of Pharmacy, Isra University, Amman 11622, Jordan
Abdul Aleem Mohammed
Department of Pharmaceutics, College of Pharmacy, Najran University, Najran 55461, Saudi Arabia
Mohammad H. Alyami
Department of Pharmaceutics, College of Pharmacy, Najran University, Najran 55461, Saudi Arabia
Alhassan H. Aodah
National Center of Biotechnology, Life Science & Environment Research Institute, King Abdulaziz City for Science and Technology, Riyadh 11442, Saudi Arabia
Eman Zmaily Dahmash
Department of Chemical and Pharmaceutical Sciences, School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston upon Thames KT1 2EE, UK
Promethazine hydrochloride (PMZ), a potent H1-histamine blocker widely used to prevent motion sickness, dizziness, nausea, and vomiting, has a bitter taste. In the present study, taste masked PMZ nanocapsules (NCs) were prepared using an interfacial polycondensation technique. A one-step approach was used to expedite the synthesis of NCs made from a biocompatible and biodegradable polyamide based on l-arginine. The produced NCs had an average particle size of 193.63 ± 39.1 nm and a zeta potential of −31.7 ± 1.25 mV, indicating their stability. The NCs were characterized using differential scanning calorimetric analysis and X-ray diffraction, as well as transmission electron microscopy that demonstrated the formation of the NCs and the incorporation of PMZ within the polymer. The in vitro release study of the PMZ-loaded NCs displayed a 0.91 ± 0.02% release of PMZ after 10 min using artificial saliva as the dissolution media, indicating excellent taste masked particles. The in vivo study using mice revealed that the amount of fluid consumed by the PMZ-NCs group was significantly higher than that consumed by the free PMZ group (p l-arginine and interfacial polycondensation can serve as a good platform for the effective taste masking of bitter actives.
