Stability of Esomeprazole Capsule Contents After In Vitro Suspension in Common Soft Foods and Beverages

David A. Johnson, M.D., FACP, FACG, Albert C. Roach, Pharm.D., FACG, Anders S. Carlsson, M.Sc., Anders A.S. Karlsson, Ph.D., Dan E. Behr, Ph.D.

Disclosures

Pharmacotherapy. 2003;23(6) 

In This Article

Results

The results are shown in Table 1 . The suspensions of esomeprazole enteric-coated pellets in fruit juices were all at first acidic. The pH of whole milk was close to neutral, and tap water was slightly alkaline. With the addition of hydrochloric acid, the pH dropped precipitously in all systems, mimicking the physiologic environment of the normal stomach. After addition of the esomeprazole pellets to an alkaline environment and subsequent dissolution, more than 98% of esomeprazole was recovered from all beverage systems, except the system containing milk. Thus, esomeprazole capsule contents were stable after in vitro suspension in tap water, cultured milk, yogurt, orange juice, and apple juice, but not milk.

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