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  • 标题:Development and characterization of orally-disintegrating films for propolis delivery
  • 本地全文:下载
  • 作者:Borges, Josiane Gonçalves ; Tagliamento, Marina ; Silva, Aline Guerra
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2013
  • 卷号:33
  • 页码:28-33
  • DOI:10.1590/S0101-20612013000500005
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 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.

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