Development and characterization of orally-disintegrating films for propolis delivery

Food Science and Technology (Campinas)

Josiane Gonçalves Borges¹  Marina Tagliamento¹  Aline Guerra Silva¹  Paulo José Do Amaral Sobral¹  Rosemary Aparecida De Carvalho¹ 

[1] ,University of São Paulo Faculty of Animal Science and Food Engineering Department of Food EngineeringPirassununga SP ,Brazil

关键词: protein;    natural bioactive compounds;    disintegration time;    proteína;    compostos bioativos naturais;    tempo de desintegração;   

DOI  :  10.1590/S0101-20612013000500005

来源: SciELO

【 摘 要 】

This study aimed at evaluating the effect of different concentrations of hydrolyzed collagen (HC) on the properties of an orally disintegrating film containing propolis ethanol extract (PEE) as an active component. The films were evaluated in terms of total phenols, mechanical properties, solubility, contact angle, disintegration time, and microstructure. The films were prepared by casting with 2 g of protein mass (gelatin and HC), 30 g of sorbitol/100 g of protein mass, and 100 g of PEE/100 g of protein mass. HC was incorporated at concentrations of 0, 10, 20, and 30 g/100 g of protein mass. It was found that increased concentrations of HC reduced tensile strength and increased elongation; however, all films showed plastic behavior. An increase in solubility at 25 ºC, a reduction in the contact angle, and disintegration time were also observed. Thus, higher concentrations of collagen led to more hydrophilic and more soluble polymeric matrices that showed shorter dissolution time, favoring the use of these materials as carriers for active compounds to be delivered in the oral cavity.

【 授权许可】

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