The Mechanism of Improvement of Film Solubility: Design and Evaluation of Film Forming System with Terbinafine as a Model Drug

Purpose: Film forming system (FFS) combines the advantages of patch and gel, it is expected to replace small doses of topical administration in the future. This work targets the design and evaluation of HPC-acrylic FFS with different excipients in appearance, rheology and in vitro properties. Also, the reason of improving the solubility of terbinafine film was illustrated by melting enthalpy thermo analysis.Methods: In this work, we prepared 8 HPC-acrylic FFS samples with different excipients, and characterized the film forming solutions and films in appearance, rheological properties, drug crystallization and in vitro performance. Then used melting enthalpy thermo-analysis to explain the mechanism of improvement of film solubility.Results: According to appearance evaluation, the samples which had a small amount of plasticizer could achieve an uniform surface morphology. The XRD and DSC demonstrated HPC could maintain drug amorphous in films. Based on oscillation frequency sweep, short chain plasticizer tributyl citrate (TBC) leading to strong entanglement and hydrogen bonding among the molecules. In vitro release test showed FP1 had favorable release. And the melting enthalpy thermo-analysis explained why FP1 had favorable release. Conclusions: HPC acted as an effective crystallization inhibitor. TBC could lead stronger intermolecular hydrogen bonds. The poloxamer had favorite miscibility with HPC-acrylic FFS. The combination of MCT and poloxamer with HPC resulted in a high Terbinafine solubility.

Selection of biopolymers to develop a biodegradable and ediblefilm for packaging of luncheon chicken meat slices

Environmental concerns over disposal of nonrenewable food packaging materials contributed to renewed interest in development of edible coating and films. Meat is one of the most nutrient rich food items and is therefore, highly perishable item due to a considerable microbial load and its autolytic degradation. Edible films and coatings extend the shelf life of foods and others by acting as barriers and also as carriers of substances to inhibit pathogenic and spoilage microorganisms. So, it was proposed to develop edible film as primary packaging material and LDPE film as secondary packaging material for luncheon chicken slices to protect from environmental hazards. The present study revealed 2% carboxy-methyl-cellulose (CMC) best suited for the preparation of edible film on the basis of parameters like elongation ability, film solubility and transparency. As in the cases of 1% and 1.5% levels of carboxy-methyl-cellulose (CMC) film, although they were superior in film solubility and elongation ability, it was difficult to wrap meat products with that due to their poor mechanical property.

Topographical and Physicochemical Contrast in Photopatterned SU-8 Films for Microfabrication of Multilayer Structures

During SU-8 standard photolithography process, a patterned topography is formed with a characteristic height profile produced by the different shrinkage of the UV exposed and masked regions. We study the change of wettability, film solubility, and topographic modifications on SU-8 films of different thicknesses and show its relevance in the formation of spinning-flow arrays on top layers made from positive photoresists. Also, considerable contrast in film solubility and surface energy as observed from contact angle measurements is produced. Interface diffusion of the photoresists was also observed and followed by Rutherford Back Scattering. We discuss the derivations of the mentioned effects concerning the limitations to multilayered microfabrication processes and possibilities to take advantage of the surface profiles obtained.

Effect of glycerol content and pH value of film-forming solution on the functional properties of protein-based edible films

The work is concerned with the effects of glycerol content and pH value of film forming solution on the functional properties of protein-based films. The films were produced of chicken breast proteins, dissolved under either acidic (pH 3) or alkaline (pH 11) conditions, with different concentrations of glycerol (35%, 50% and 65% w/w of protein content). Glycerol content affected significantly mechanical properties, water vapor permeability, color at pH 3 and film solubility (p<0.05). The pH value had significant influence on light transmission, color, transparency and film solubility (p<0.05). Considering the results of mechanical properties and film solubility, the obtained films are in the acceptable range for the use as a packaging material. It was estimated that water vapor permeability, color, light transmission and transparency need to be improved for the application.