Amoxicillin chewable tablets intended for pediatric use: formulation development, stability evaluation and taste assessment.

To cover the unpleasant taste of amoxicillin (250 mg), maize starch (baby food) and milk chocolate were co-formulated. The raw materials and the final formulations were characterized by means of Dynamic Light Scattering (DLS), Differential Scanning Calorimetry (DSC) and Fourier-Transform Infrared (FT-IR) spectroscopy. To evaluate the taste masking two different groups of volunteers were used, according to the Ethical Research Committee of the Aristotle University of Thessaloniki. The optimization of excipients' content in the tablet was determined by experimental design methodology (crossed D-optimal). Due to the matrix complexity, amoxicillin was extracted using liquid extraction and analyzed isocratically by HPLC. The developed chromatographic method was validated (%Recovery 98.7-101.3, %RSD = 1.3, LOD and LOQ 0.15 and 0.45 µg mL-1 respectively) according to the International Conference on Harmonization (ICH) guidelines. The physicochemical properties of the tablets were also examined demonstrating satisfactory quality characteristics (diameter: 15 mm, thickness: 6 mm, hardness <98 Newton, loss of mass <1.0%, disintegration time ∼25min). Additionally, dissolution (%Recovery >90) and in vitro digestion tests (%Recovery >95) were carried out. Stability experiments indicated that amoxicillin is stable in the prepared formulations for at least one year (%Recovery <91).

Development of food grade 3D printable ink based on pectin containing cannabidiol/cyclodextrin inclusion complexes.

In the current study a 3D-printable system was developed, based on natural, food-grade and nontoxic materials that may be used as a platform technology to host cannabinoids, and more specifically CBD for medicinal purposes. Pectin and honey were combined toward the fabrication of 3D printable inks that form solid structures upon drying. This model food-grade 3D-printed system was evaluated as a host matrix for the incorporation of CBD, in the form of inclusion complexes with ß-cyclodextrins. The prepared solid inclusion complexes were characterized by means of Differential Scanning Calorimetry (DSC), Fourier-Transform Infrared (FTIR) and Thermogravimetric Analysis (TGA) complemented with phase solubility studies and in vitro release of the ß-CD/CBD complex. The release behavior of CBD from the 3D printed formulations was assessed in simulated gastric fluid (SGF), simulated intestinal fluid (SIF) and simulated colonic fluid (SCF). The results shown that that the highest release rates of CBD were obtained in SCF medium, with minor release in SGF and SIF media.