Authors : S. Bharanidharan; R. Lakshmikant; P. Santhip; M. Santhosh; S. Radhakrishnan; R. Sambathkumar; Dr. C. Kannan

Volume/Issue : Volume 11 - 2026, Issue 6 - June

Google Scholar : https://tinyurl.com/3rufxmp3

Scribd : https://tinyurl.com/ymk3srtu

DOI : https://doi.org/10.38124/ijisrt/26jun1071

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Abstract : Difficulty in swallowing conventional solid dosage forms is a common problem in paediatric, geriatric and dysphagic patients and frequently compromises adherence. Oral medicated jellies have emerged as a palatable, easy-toswallow alternative that disintegrates rapidly in the mouth and may improve patient compliance. The present study was concerned with the formulation, optimization and in vitro evaluation of an oral medicated jelly of loratadine, a secondgeneration antihistamine used for the symptomatic relief of allergic rhinitis and urticaria. Jellies were prepared by the heating-and-congealing method using gelatin and guar gum as natural gelling and film-forming polymers, sucrose as a sweetener, citric acid as a cross-linking and pH-adjusting agent, and methyl and propyl paraben as preservatives. Five formulations (F1–F5) were designed with the aid of a design-of-experiments (DoE) approach in which the polymer concentrations were varied systematically. The prepared jellies were evaluated for drug–excipient compatibility (FT-IR), physical appearance, pH, viscosity, spreadability, drug content and in vitro dissolution.

Keywords : Loratadine; Oral Medicated Jelly; Guar Gum; Gelatin; Design of Experiments; Allergy; Patient Compliance.

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