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Microencapsulation: A taste and odour masking approach for garlic (Allium sativum) powder

Gondal, Sonia Ashfaq, Abbas, Nasir and Hussain, Amjad (2017) Microencapsulation: A taste and odour masking approach for garlic (Allium sativum) powder. British Journal of Pharmacy, 2 (2). pp. 19-20. ISSN 2058-8356

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The purpose of this study was to prepare a convenient formulation of garlic powder which has enhanced user compliance by suppressing its characteristic odour and masking the taste. Microcapsules of garlic powder were formulated by solvent evaporation method. Results show >80% yield, >70% drug loading efficiency and slow release profile (promising sustained action for more than 2hrs) and a significant reduction in the aromatic smell and taste evaluated through a single blind cross-over study conducted using ten healthy human volunteers.

Item Type: Article
Uncontrolled Keywords: taste masking, odour masking, garlic powder, microencapsulation, solvent evaporation
Subjects: Q Science > Q Science (General)
R Medicine > R Medicine (General)
R Medicine > RS Pharmacy and materia medica
Schools: School of Applied Sciences
Depositing User: Megan Taylor
Date Deposited: 17 Jul 2018 10:25
Last Modified: 17 Jul 2018 10:30


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