Effect of water partitioning on the glass-transition behaviour of phase separated amylopectin–gelatin mixtures

Mucoadhesive Gelatin Buccal Films with Propranolol Hydrochloride: Evaluation of Mechanical, Mucoadhesive, and Biopharmaceutical Properties

This study processes and characterizes propranolol hydrochloride/gelatin mucoadhesive buccal films. Two types of gelatin are used: Gelatin from porcine skin, type A (GA), and gelatin from bovine skin (GB). The influence of gelatin type on mechanical, mucoadhesive, and biopharmaceutical characteristics of buccal films is evaluated. Fourier-Transfer infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) analysis show that GA with propranolol hydrochloride (PRH) in the film (GAP) formed a physical mixture, whereas GB with PRH (GBP) form a compound-complex. Results of mechanical testing (tensile test, hardness) revealed that GAP films exhibit higher elastic modulus, tensile strength, and hardness. A mucoahesion test shows that GBP has higher adhesion strength, while GAP shows higher work of adhesion. Both in vitro release study and in silico simulation indicated that processed films can provide effective drug transport through the buccal mucosa. In silico simulation shows improved bioavailability from buccal films, in comparison to the immediate-release tablets-indicating that the therapeutic drug dose can be markedly reduced.

Production and characterization of spray-dried theophylline powders prepared from fresh milk for potential use in paediatrics

OBJECTIVE

This work evaluates the potential of using fresh milk to deliver theophylline to children.

METHODS

Theophylline-fresh milk systems were prepared using different solids ratios (0 : 1-1 : 0) and three fat contents in commercial milks (low, medium and high), which were spray-dried at different inlet air temperatures (T_inlet - 105, 130 and 150 °C). The process was evaluated for yield and the resulting powders for moisture content (MC), particle size and shape, density and wettability. Theophylline-milk potential interactions (differential scanning calorimetry (DSC) and FT-IR) and chemical (theophylline content) and microbiological stability of powders (shelf and in-use) were also evaluated.

KEY FINDINGS

The production yield (13.6-76.0%), MC (0.0-10.3%) and contact angles in water (77.29-93.51°) were significantly (P < 0.05) affected by T_inlet , but no differences were found concerning the mean particle size (3.0-4.3 μm) of the different powders. The milk fat content significantly (P < 0.05) impacted on the density (1.244-1.552 g/cm³ ). Theophylline content remained stable after 6 months of storage, before extemporaneous reconstitution. After reconstitution in water, low-fat milk samples (stored at 4 °C) met the microbial pharmacopoeia criteria for up to 7 days. No theophylline-milk components interaction was observed.

CONCLUSION

Spray-dried milk-composed powders may be used as vehicles for theophylline delivery in paediatrics following further characterization and in-vivo evaluation.

Phase composition and interface of starch-gelatin blends studied by synchrotron FTIR micro-spectroscopy

The well recognized complex issue of compatibility between starch and gelatin was investigated based on their interface and phase composition using synchrotron FTIR micro-spectroscope. A high amylose (80%) corn starch grafted with flexible and hydrophilic hydroxpropyl groups and plasticized by poly(ethylene glycol) (PEG) was used in this work. The FTIR beam focused on a 5 μm×5 μm detection region and the micro-spectroscope was scanned across the gelatin-starch interface. It was found that there was about a 20 μm thickness layer where gelatin and starch were in co-existence, indicating that gelatin and starch are compatible to a certain degree in this system. The ratio of the areas of the saccharide CO bands (1180-953 cm(-1)) and the amide I and II bands (1750-1483 cm(-1)) was used to monitor the relative distributions of the two components of the blends. FTIR 2 and 3-dimensional maps indicated that gelatin constituted the continuous phase up to 80% of starch content. The PEG was homogeneously distributed in both gelatin and starch phases, and blurred the interface between gelatin and starch in the chemical maps, indicating that PEG acted not only as a plasticizer but as a compatibilizer for the gelatin-starch blends.

Soft matter approaches to food structuring

We give an overview of the many opportunities that arise from approaching food structuring from the perspective of soft matter physics. This branch of physics employs concepts that build upon the seminal work of van der Waals, such as free volume, the mean field, and effective temperatures. All these concepts aid scientists in understanding and controlling the thermodynamics and (slow) dynamics of structured foods. We discuss the use of these concepts in four topics, which will also be addressed in a forthcoming Faraday Discussion on food structuring.

Enthalpy relaxation of gelatin in the glassy state

The enthalpy relaxation during the ageing of gelatin in the glassy state was studied for partially crystalline or amorphous materials at different water contents and ageing temperatures. The extent and rate of this relaxation associated with physical ageing were found to increase when the shifted temperature parameter (Ta-Tg) increased. This parameter was able to account for the effects of structure and water content (through Tg) and ageing temperature (Ta).

FTIR study of state and phase transitions of low moisture sucrose and lactose

Mid-infrared spectra of freeze-dried sucrose and lactose systems were acquired over a range of temperatures (30-200 degrees C) and water contents (0-6.3%). Starting from the glassy state, the experimental conditions were selected to cover the main thermal transitions: the glass-rubber transition, the crystallisation and, for some samples, the subsequent melting. The FTIR spectra were very sensitive to the physical state. While subtle but systematic spectral differences between the glassy and rubbery states were detectable throughout the spectrum, a very pronounced increase in spectral resolution was observed as crystallisation occurred and was followed by the expected spectral broadening during melting. The temperatures at which these changes occurred were in satisfactory agreement with the transition temperatures measured by differential scanning calorimetry (DSC). The increase in molecular mobility as a result of increasing temperature or plasticisation by water led to a significant shift of the O-H stretching band to higher wavenumbers indicating a weakening of hydrogen bonding. This shift reached a maximum as the DSC measured crystallisation temperature range was approached. As expected, the crystallisation led to a highly effective hydrogen bonding network. This was more significant for lactose than for sucrose. No significant step change in hydrogen bonding was observed at Tg. As anticipated, the temperature at which these transitions occurred decreased with increasing water content but overlapped when observed in the context of the shifted temperature (T-Tg).

Monitoring chemical and physical changes during thermal flavor generation

On-line techniques were developed to monitor chemical and physical changes occurring during the heating of skim milk powder (SMP). Atmospheric pressure chemical ionization mass spectrometry (APCIMS) followed the generation and release of volatile compounds from SMP in a packed-bed reactor. Operating conditions were optimized to avoid condensation of high boiling compounds such as maltol, and the system was highly reproducible (CV < 7%). Differential scanning calorimetry (DSC) of SMP identified a potential glass transition at an onset temperature of 67.9 degrees C and a series of exothermic events that were related to different stages of the Maillard reaction. No lactose crystallization was found after heating. Using a heated stage reflectance FTIR device, spectra were obtained at different temperatures. Analysis of the data showed a correlation between the intensity ratio at wavenumbers 1017 and 1064 cm(-1) and the glass transition measured by DSC. This FTIR system was not sensitive enough to detect Maillard intermediates. Combining data from the three techniques provides a fuller picture of the physical changes during the Maillard reaction and their effects on the chemical reactions.

FTIR microspectroscopy study of composition fluctuations in extruded amylopectin-gelatin blends

The spatial variation in the composition of nonexpanded biopolymer blends prepared by extrusion of mixtures of gelatin with either native or pregelatinized waxy maize starch was studied using a 30-microm aperture FTIR microspectroscopy technique. The ratio of the areas of the "saccharide" bands (953-1180 cm(-1)) and the amide I and II bands (1483-1750 cm(-1)) was used to monitor the relative distributions of the two components of the blend. Two calibration methods were used to obtain amylopectin concentration values from the ratios of the IR bands. The results suggested a high degree of heterogeneity in these blends, despite the thorough mixing expected by twin-screw extrusion processing. The concentration fluctuations were greater for the blends produced by extruding gelatin and native waxy maize starch mixtures. This was in agreement with the reduced degree of conversion of the starch granules when extruded in the presence of gelatin. The FTIR 2-dimensional maps obtained suggested that in the blends produced from either native or pregelatinized starch at all concentrations studied (25/75, 50/50, and 75/25 amylopectin/gelatin) the gelatin constituted the continuous phase. The effect of the spatial resolution on the FTIR microspectroscopy results was considered and the proposed interpretation was verified by the use of polarized light microscopy and FTIR microspectroscopy acquired at higher spatial resolution (10 microm).