title: Characterization of oral disintegrating film of peanut skin extract-Potential route for buccal delivery of phenolic compounds.
abstract: This paper aimed to develop and characterize oral disintegrating films (ODF) based on gelatin and hydroxypropyl methylcellulose (HPMC) incorporated with peanut skin extract (PSE) as phenolic compounds vehicle. Films were prepared by casting technique varying the polymer ratio (GEL:HPMC 100:0, 25:75, 50:50, 75:25, 0:100) and PSE concentration (20 and 30g/100g film-forming solution). Formulations with high content of gelatin presented insoluble complex possibly due to cross-linking between gelatin and polyphenols. For formulations which gelatin was in a minority or equal concentration of HPMC, the increase in the PSE concentration favored the association of rich phases in gelatin and HPMC. This also increased inter- and intramolecular bonding which led to a more compact matrix and reduction of films elongation and tensile strength around 45%. The HPMC film with PSE (20%) presented tensile strength of 26.63±1.89MPa, elongation of 4.97±0.41%, contact angle of 67.17±0.41° and disintegration time of 17.87±1.77s. In the in vitro release profile, 80% of phenolics were released in 5min, and in accelerated stability test the films retained 60% of the total phenolic compounds. HPMC-based film can be a good alternative to vehicle the active compounds present in peanut skin.
authors.affiliation: 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.
authors.forename: Marcela P
authors.initials: MP
authors.lastname: Tedesco
authors.affiliation: 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.b.
authors.forename: Carla A
authors.initials: CA
authors.lastname: Monaco-Lourenço
authors.affiliation: 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.
authors.forename: Rosemary A
authors.initials: RA
authors.lastname: Carvalho
mesh_terms: D000278:Administration, Buccal; D010367:Arachis / Q000737:chemistry*; D003116:Color; D004337:Drug Carriers / Q000737:chemistry* / Q000378:metabolism; D065546:Drug Liberation; D006863:Hydrogen-Ion Concentration; D065347:Hypromellose Derivatives / Q000737:chemistry; D009061:Mouth Mucosa / Q000378:metabolism; D010636:Phenols / Q000008:administration & dosage* / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry* / Q000378:metabolism; D013499:Surface Properties
chemical_list: D004337:Drug Carriers; D010636:Phenols; D010936:Plant Extracts; D065347:Hypromellose Derivatives
keywords: By-product; Gelatin; Hydroxypropyl methylcellulose; Release profile; Stability