scholarly journals Gelatin Films Modified with Acidic and Polyelectrolyte Polymers—Material Selection for Soft Gastroresistant Capsules

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 338 ◽  
Author(s):  
Bartosz Maciejewski ◽  
Małgorzata Sznitowska
Keyword(s):  
Material Selection ◽  
Continuous Phase ◽  
Gelatin Film ◽  
Scanning Calorimetry ◽  
Adhesive Properties ◽  
Polyelectrolyte Complexes ◽  
Gelatin Films ◽  
Film Forming ◽  
Anionic Polysaccharides ◽  
Insoluble Polymers

The following investigation comprised the formation of acid-resistant gelatin-based films, intended for future use in soft-capsule technology. Such film compositions were obtained by including nonionized forms of acid-insoluble polymers in a gelatin-based film-forming mixture. The selected films were additionally modified with small amounts of anionic polysaccharides that have potential to interact with gelatin, forming polyelectrolyte complexes. The obtained film compositions were subjected to, e.g., disintegration tests, adhesiveness tests, differential scanning calorimetry (DSC), and a transparency study. As a result of the performed study, some commercial enteric polymers (acrylates), as well as cellulose acetate phthalate, were selected as components that have the ability to coalesce and form a continuous phase within a gelatin film. The use of a small amount (1.5%) of additional gelling polymers improved the rheological characteristics and adhesive properties of the obtained films, with ί-carrageenan and gellan gum appearing to be the most beneficial.

scholarly journals Smart Starch-Gelatin Films Incorporated with Curcumin

2020 ◽  
Vol 36 (6) ◽  
pp. 1088-1095
Author(s):  
Le Thi Bich Nguyet ◽  
Vinh Tien Nguyen
Keyword(s):  
Acetic Acid ◽  
Food Packaging ◽  
Gelatin Film ◽  
Film Properties ◽  
Elongation At Break ◽  
Independent Variables ◽  
Gelatin Films ◽  
Film Forming ◽  
Central Composite Experimental Design ◽  
Central Composite

In this study, we developed a starch-gelatin film incorporated with synthesized curcumin to be used as a pH-sensitive smart material for food packaging. The film-forming mixture contained five components: starch, gelatin, glycerol, acetic acid and curcumin. The interactions of the components and their effects on the film properties were investigated by using response surface methodology with central composite experimental design. The results showed impacts of the contents of these components as independent variables on tensile strength, elongation at break, Young’s modulus and solubility of the films. The contents of starch, gelatin and glycerol significantly affect these properties, while acetic acid and curcumin do not (p<0.05). Also, it was shown that the incorporation of curcumin provided the film with the capacity to sense pH changes from neutral to basic (yellow at pH ≤ 8 and orange-red at pH ≥ 9).

scholarly journals Effect of Gamma Irradiation on Mechanical and Thermal Properties of Fish Gelatin Film Isolated from Lates Calcarifer Scales

2013 ◽  
Vol 13 (1) ◽  
pp. 28-35 ◽  
Author(s):  
Dian Pribadi Perkasa ◽  
Erizal Erizal ◽  
Darmawan Darmawan ◽  
Akhmad Rasyid
Keyword(s):  
Thermal Properties ◽  
Gamma Irradiation ◽  
Testing Machine ◽  
Gelatin Film ◽  
Mechanical And Thermal Properties ◽  
Fish Gelatin ◽  
Lates Calcarifer ◽  
Scanning Calorimetry ◽  
Gelatin Films ◽  
Dose Variation

The objective of this research was to investigate the effect of gamma irradiation on mechanical and thermal properties of fish gelatin films prepared from scales of Lates calcarifer. The films were irradiated by gamma rays at varied doses (0-50 kGy). The mechanical and thermal properties of irradiated gelatin films were measured by using colorimeter, Universal Testing Machine, Differential Scanning Calorimetry (DSC), and Fourier Transform Infrared (FTIR) spectrophotometer. The results showed that increasing of irradiation dose up to 50 kGy, the color of irradiated film did not change significantly (p < 0.05). The tensile strength of irradiated film was increased with no differences among dose variation but there was no change on elongation at break value (p < 0.05). The DSC spectra of irradiated gelatin films showed that irradiation did not affect melting temperature (Tm). In contrast, the glass transition temperature (Tg) of irradiated film has slight tendency to increase with increasing of radiation doses. In general, the FTIR spectra confirmed that gamma irradiation up to 50 kGy affected the mechanical properties of gelatin films.

Physicochemical Properties of Biodegradable Tilapia Skin Gelatin Film and Gelatin-Polysaccharide Based Composite Films

2014 ◽  
Vol 941-944 ◽  
pp. 1133-1140 ◽  
Author(s):  
Shuai Peng ◽  
Li Hong Niu ◽  
Ke Qiang Lai ◽  
Yi Qun Huang
Keyword(s):  
Tensile Strength ◽  
Composite Film ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Gelatin Film ◽  
Vapor Permeability ◽  
Film Properties ◽  
Arabic Gum ◽  
Gelatin Films ◽  
Film Forming

The present study was to investigate the film forming properties of tilapia skin gelatin as affected by the addition of 2%, 5% Arabic gum or pectin (g/g gelatin), as well as 1%, 2% glutaraldehyde (GTA) (g/g gelatin) in an attempt to improve gelatin film properties. Tensile strength (TS) and transparency of gelatin film were improved 36.6% and 30.3% by the addition of Arabic gum, respectively, while the water vapor permeability (WVP) was not affected. The addition of pectin had less effect on the film tensile strength and transparency, but led to 41.7% of increase in WVP. Tensile strength and WVP of gelatin-arabic gum composite film cross-linked with 2% GTA were better than those of 1% GTA cross-linked composite film, though the extensibility and transparency were slightly weak. The FTIR spectra of gelatin films showed that both Arabic gum and pectin formed cross-linkages with gelatin protein molecules, while GTA facilitated the formation of intermolecular bonds, resulting in more stable films.

scholarly journals Prototype Gastro-Resistant Soft Gelatin Films and Capsules—Imaging and Performance In Vitro

Materials ◽  
2020 ◽  
Vol 13 (7) ◽  
pp. 1771
Author(s):  
Bartosz Maciejewski ◽  
Vishnu Arumughan ◽  
Anette Larsson ◽  
Małgorzata Sznitowska
Keyword(s):  
Drug Release ◽  
Acidic Medium ◽  
Diclofenac Sodium ◽  
Gelatin Film ◽  
Cellulose Acetate Phthalate ◽  
Critical Feature ◽  
Gelatin Films ◽  
Film Forming ◽  
And Performance

The following study is a continuation of the previous work on preparation of gastro-resistant films by incorporation of cellulose acetate phthalate (CAP) into the soft gelatin film. An extended investigation on the previously described binary Gelatin-CAP and ternary Gelatin-CAP-carrageenan polymer films was performed. The results suggest that the critical feature behind formation of the acid-resistant films is a spinodal decomposition in the film-forming mixture. In the obtained films, upon submersion in an acidic medium, gelatin swells and dissolves, exposing a CAP-based acid-insoluble skeleton, partially coated by a residue of other ingredients. The dissolution-hindering effect appears to be stronger when iota-carrageenan is added to the film-forming mixture. The drug release study performed in enhancer cells confirmed that diclofenac sodium is not released in the acidic medium, however, at pH 6.8 the drug release occurs. The capsules prepared with a simple lab-scale process appear to be resistant to disintegration of the shell structure in acid, although imperfections of the sealing have been noticed.

scholarly journals Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2268
Author(s):  
Huahua Wang ◽  
Mengyao Li ◽  
Zhouyong Dong ◽  
Tiehua Zhang ◽  
Qingyu Yu
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Composite Films ◽  
Storage Period ◽  
Gelatin Film ◽  
Scanning Calorimetry ◽  
Application Range ◽  
Gelatin Films ◽  
Entire Storage Period ◽  
High Level

New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.

scholarly journals EFFECT OF PREPARING CONDITIONS ON PROPERTIES OF GELATIN FILM FROM HORSE MACKEREL SCALE

2015 ◽  
Vol 2 (1) ◽  
pp. 32
Author(s):  
Le Thi Minh Thuy ◽  
Emiko Okazaki ◽  
Kazufumi Osako
Keyword(s):  
Protein Content ◽  
Protein Concentration ◽  
Gelatin Film ◽  
Edible Film ◽  
Horse Mackerel ◽  
Protein Patterns ◽  
Film Property ◽  
Gelatin Films ◽  
Film Forming ◽  
Sds Page

In this study, the effect of preparing conditions, such as protein concentrations and glycerol concentrations of film forming solution (FFS) on properties of gelatin film from horse mackerel scale were investigated. Properties of edible film from gelatin was extracted at 70oC for 1 h at various protein concentrations (1, 2, and 3%) in film-forming solution (FFS) were examined.. Films from FFS containing higher protein content showed the higher TS and EAB. WVP of film increased with increasing protein concentration of FFS. The study about the effect of glycerol in FFS on the film property showed that addition of glycerol as a plasticizer into FFS at the concentrations of 0, 10, 15, 20 and 25 % of protein lead to the decline of TS of gelatin film, while both EAB and WVP of film increased. The SDS-PAGE patterns showed that all gelatin films consisted of two different α chains, α1 and α2, as well as a β component and no differences in protein patterns among the protein concentrations and glycerol concentrations of FFS.Keywords: gelatin, films, horse mackerel, scales.

scholarly journals Stability and Influence of Storage Conditions on Nanofibrous Film Containing Tooth Whitening Agent

Pharmaceutics ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 449
Author(s):  
Siriporn Okonogi ◽  
Adchareeya Kaewpinta ◽  
Pisaisit Chaijareenont
Keyword(s):  
Water Absorption ◽  
Storage Condition ◽  
Storage Conditions ◽  
Scanning Calorimetry ◽  
Adhesive Properties ◽  
Tooth Whitening ◽  
Electrospinning Technique ◽  
Long Term Storage ◽  
Whitening Agent ◽  
Nanofibrous Structure

Carbamide peroxide (CP), a tooth whitening agent, is chemically unstable. The present study explores stability enhancement of CP by loading in a nanofibrous film (CP-F) composed of polyvinyl alcohol/polyvinylpyrrolidone/silica mixture, using an electrospinning technique. Kept at a temperature range of 60–80 °C for 6 h, CP in CP-F showed significantly higher stability than that in a polymer solution and in water, respectively. Degradation of CP in CP-F could be described by the first order kinetics with the predicted half-life by the Arrhenius equation of approximately 6.52 years. Physicochemical properties of CP-F after long-term storage for 12 months at different temperatures and relative humidity (RH) were investigated using scanning electron microscopy, X-ray diffractometry, differential scanning calorimetry, and Fourier transform infrared spectroscopy. It was found that high temperature and high humidity (45 °C/75% RH) could enhance water absorption and destruction of the nanofibrous structure of CP-F. Interestingly, kept at 25 °C/30% RH, the nanofibrous structure of CP-F was not damaged, and exhibited no water absorption. Moreover, the remaining CP, the mechanical properties, and the adhesive properties of CP-F were not significantly changed in this storage condition. It is concluded that the developed CP-F and a suitable storage condition can significantly improve CP stability.

scholarly journals Encapsulation Through The Use Of Emulsified Microemulsions

2021 ◽  
Author(s):  
Ruby R. Rafanan
Keyword(s):  
Controlled Release ◽  
Continuous Phase ◽  
Pharmaceutical Products ◽  
Water Soluble ◽  
Scanning Calorimetry ◽  
Food Grade ◽  
X Ray ◽  
X Ray Scattering ◽  
Food Applications ◽  
Glycerol Monooleate

Emulsified microemulsions (EMEs), first described in detail in 2005 by the group of Garti, consist of a thermodynamically stable water-in-oil microemulsion phase (w1/o) further dispersed within an aqueous continuous phase (w2). These internally-structured w1/o/w2 dispersions are promising controlled release vehicles for water-soluble flavouring compounds, drugs and nutraceuticals. With a stable internal droplet structure, storage stability is improved over non-thermodynamically stable structured emulsions and may exhibit unique controlled release behaviour. Use of food-grade components allows for wider and safer applications in food and pharmaceutical products. In this thesis, a food-grade w1/o microemulsion consisting of glycerol monooleate, tricaprylin and water was dispersed in an aqueous (w2) phase by membrane emulsification and stabilized by a caseinate-pectin complex to produce w1/o/w2 EMEs. The resulting EME showed no signs of phase separation for weeks at room temperature. The microemulsion and EME were characterized by differential scanning calorimetry (DSC), cryo-TEM and small angle x-ray scattering (SAXS) to determine whether the microemulsion’s internal structure was maintained after emulsification. It was shown that EME droplets displayed ordering around the periphery consistent with some loss of microemulsion structure, but maintained the characteristic disordered microemulsion structure at the droplet core. Overall, this research demonstrated the feasibility of developing EME for possible applications in food and non-food applications.

scholarly journals Encapsulation Through The Use Of Emulsified Microemulsions

2021 ◽  
Author(s):  
Ruby R. Rafanan
Keyword(s):  
Controlled Release ◽  
Continuous Phase ◽  
Pharmaceutical Products ◽  
Water Soluble ◽  
Scanning Calorimetry ◽  
Food Grade ◽  
X Ray ◽  
X Ray Scattering ◽  
Food Applications ◽  
Glycerol Monooleate

Emulsified microemulsions (EMEs), first described in detail in 2005 by the group of Garti, consist of a thermodynamically stable water-in-oil microemulsion phase (w1/o) further dispersed within an aqueous continuous phase (w2). These internally-structured w1/o/w2 dispersions are promising controlled release vehicles for water-soluble flavouring compounds, drugs and nutraceuticals. With a stable internal droplet structure, storage stability is improved over non-thermodynamically stable structured emulsions and may exhibit unique controlled release behaviour. Use of food-grade components allows for wider and safer applications in food and pharmaceutical products. In this thesis, a food-grade w1/o microemulsion consisting of glycerol monooleate, tricaprylin and water was dispersed in an aqueous (w2) phase by membrane emulsification and stabilized by a caseinate-pectin complex to produce w1/o/w2 EMEs. The resulting EME showed no signs of phase separation for weeks at room temperature. The microemulsion and EME were characterized by differential scanning calorimetry (DSC), cryo-TEM and small angle x-ray scattering (SAXS) to determine whether the microemulsion’s internal structure was maintained after emulsification. It was shown that EME droplets displayed ordering around the periphery consistent with some loss of microemulsion structure, but maintained the characteristic disordered microemulsion structure at the droplet core. Overall, this research demonstrated the feasibility of developing EME for possible applications in food and non-food applications.

Fish gelatin films laminated with emulsified gelatin film or poly(lactic) acid film: Properties and their use as bags for storage of fried salmon skin

2021 ◽  
Vol 111 ◽  
pp. 106199 ◽  
Author(s):  
Krisana Nilsuwan ◽  
Pedro Guerrero ◽  
Koro de la Caba ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran
Keyword(s):  
Lactic Acid ◽  
Gelatin Film ◽  
Poly Lactic Acid ◽  
Fish Gelatin ◽  
Film Properties ◽  
Gelatin Films
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