In a recent review article published in the journal Sensors, researchers highlighted the growing importance of taste sensors, particularly electronic tongues (e-tongues), in assessing the bitterness of oral medications. The study aimed to provide an overview of the applications of taste sensors in measuring bitterness and recent advancements in sensor technology and their implications for the future of pharmaceutical development.
Measurement of disintegration time of famotidine ODT 10 using the OD-mate. Image Credit: https://www.mdpi.com/1424-8220/24/15/4799
Background
Bitterness is a common sensory challenge associated with many oral medications, often leading to poor patient compliance. Traditional methods of taste assessment are subjective and can vary widely among individuals, making it difficult to standardize the evaluation of bitterness. The advent of taste sensors, particularly e-tongues, offers a more objective and reliable approach to measuring taste attributes.
These sensors utilize an array of electrochemical sensors to mimic human taste perception, allowing for the quantification of bitterness and other taste qualities. The review highlights the evolution of taste sensor technology and its increasing application in the pharmaceutical industry, particularly in the context of improving patient-friendly formulations.
Studies Highlighted in this Review
The review discusses several key studies that have utilized e-tongue technology to assess bitterness in various medicinal formulations. A significant study conducted by Li and colleagues enhanced the Astree system to function as an electronic tongue for assessing the bitterness of traditional Chinese medicines (TCMs). This study evaluated 35 different TCM formulations using various analytical approaches, including support vector machines and discriminant analysis, demonstrating the potential of e-tongue technology in sensory evaluation.
Another significant contribution conducted sensory and chemical analyses of Ayurvedic medicinal plants. This research illustrated how e-tongue technology, combined with multivariate statistical analysis, can effectively profile the taste attributes of these plants, emphasizing the adaptability of e-tongues in traditional medicine systems.
The review also highlights the work of a group of researchers who optimized solvent and sample concentration to study the taste of Ayurvedic plants. The findings of this study underscored the importance of standardizing methods for assessing taste properties, which is crucial for quality control in herbal medicine.
Additionally, the review highlights a quality control study using the Astree e-tongue to evaluate sensor signal disturbances. This research focused on understanding the effects of temperature, pH changes, and cross-contamination on sensor signals, proposing drift correction techniques that could enhance the reliability of e-tongue measurements in pharmaceutical applications.
Discussion
The review article highlights various research efforts, demonstrating that e-tongues are effective tools for quantifying bitterness in a wide range of pharmaceutical products. For instance, the Insent multichannel taste sensor has been shown to accurately measure bitterness intensity and assess the effectiveness of taste-masking strategies. This capability is particularly valuable in the development of oral medications, where patient acceptance is critical.
While the Astree sensor system is not specifically designed for bitterness assessment, it has proven useful in evaluating the overall sensory profile of formulations. Its ability to analyze sensor signal disturbances and propose correction methods enhances its applicability in quality control processes. The review emphasizes that both e-tongue systems significantly contribute to pharmaceutical development by providing objective measurements that can inform formulation design and optimization.
Moreover, the review discusses the potential of taste sensors to predict changes in bitterness when medications are co-administered with certain foods or beverages. This predictive capability is crucial for understanding how different factors can influence the taste experience of patients, further aiding in the development of more palatable formulations.
The review also addresses advancements in sensor technology, including the introduction of novel taste sensors equipped with lipid/polymer membranes modified by 3-Br-2,6-dihydroxybenzoic acid (2,6-DHBA). These sensors have shown promise in predicting the bitterness of non-charged pharmaceuticals, such as caffeine and related compounds, based on allosteric mechanisms. This represents a significant step forward in developing taste sensors that closely mimic human taste perception.
Conclusion
In conclusion, the review article addresses the critical role of taste sensors in the pharmaceutical industry, particularly in addressing the challenges associated with bitterness in oral medications. By providing objective and reliable measurements, e-tongues can facilitate the development of more patient-friendly formulations, ultimately improving adherence and satisfaction among patients.
The studies highlighted in the review demonstrate the versatility and effectiveness of taste sensors in various applications, from traditional medicine assessment to modern pharmaceutical development. Future advancements may lead to the development of smaller, more efficient taste sensors that can be widely adopted in pharmaceutical quality control and formulation design.
Journal Reference
Uchida T. (2024). Taste Sensor Assessment of Bitterness in Medicines: Overview and Recent Topics. Sensors 24(15):4799. DOI: 10.3390/s24154799, https://www.mdpi.com/1424-8220/24/15/4799