Gelatin/hydroxypropyl methylcellulose matrices - Polymer interactions approach for oral disintegrating films.
Oral disintegrating film represents an optimal alternative for delivery system of active compounds. The choice of film-forming polymer is the first step in the development of oral disintegrating films and the knowledge of molecular interactions in this matrix is fundamental to advance in this area. Therefore, this study aimed to characterize gelatin and hydroxypropyl methylcellulose (HPMC) films and their blends as matrices of oral disintegrating films. The films were produced by casting technique and were characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, mechanical properties, contact angle, time disintegration and bioadhesive strength. Differential scanning calorimetry showed that enthalpy of fusion and melting temperatures of the blends films were lower than those of the gelatin film, which may be associated with the lack of intra-chain interactions also observed in the Fourier transform infrared spectra. In blends, a less compact cross-section structure was observed in scanning electron microscopy images compared with isolated polymer films. The addition of HPMC increased the elongation, hydrophilicity and in vitro bioadhesive force and decreased in vitro disintegration time, important properties in the development of oral disintegrating films. Although the mixture of the polymers showed no synergistic behavior, this study may contribute to the development of new applications for polymeric matrices in the pharmaceutical industry.
Food Engineering Department, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Avenida Duque de Caxias Norte, 225, CEP13635-900, Brazil. Electronic address: marcela.tedesco@usp.br.
Marcela P
MP
Tedesco
Food Engineering Department, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Avenida Duque de Caxias Norte, 225, CEP13635-900, Brazil. Electronic address: carla.monaco@usp.br.
Carla A
CA
Monaco-Lourenço
Food Engineering Department, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Avenida Duque de Caxias Norte, 225, CEP13635-900, Brazil. Electronic address: rosecarvalho@usp.br.
Rosemary A
RA
Carvalho
D000269:Adhesives / Q000494:pharmacology; D000284:Administration, Oral; D001672:Biocompatible Materials / Q000494:pharmacology; D005780:Gelatin / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D065347:Hypromellose Derivatives / Q000494:pharmacology*; D008855:Microscopy, Electron, Scanning; D011108:Polymers / Q000494:pharmacology*; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature; D013997:Time Factors
D000269:Adhesives; D001672:Biocompatible Materials; D011108:Polymers; D065347:Hypromellose Derivatives; D005780:Gelatin
Blend; Delivery system; Polymeric matrices; Polysaccharide; Protein