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Preparation, characterization and taste-masking properties of microspheres containing azithromycin.

OBJECTIVES
The aim of this study was to prepare a microsphere formulation in order to mask the bitter taste of azithromycin.


METHODS
Microspheres of azithromycin with ethyl cellulose were prepared by the modified solvent diffusion method. The microspheres were mixed with other excipients to form orally dry suspensions and the sensory test for taste masking was evaluated.


KEY FINDINGS
Results demonstrated that the suspension could significantly mask the bitter taste of azithromycin and the relative bioavailability of suspensions to reference preparations was 102.7%.


CONCLUSIONS
The results indicate that the microsphere formulation can be a promising drug carrier for masking the bitter taste of azithromycin.