The water vapor permeability （WVP） of films is important when developing pharmaceutical applications. Films are frequently used as coatings, and as such directly influence the quality of the medicine. The optimizati...The water vapor permeability （WVP） of films is important when developing pharmaceutical applications. Films are frequently used as coatings, and as such directly influence the quality of the medicine. The optimization of processing conditions for sodium alginate films was investigated using response surface methodology. Single-factor tests and Box-Behnken experimental design were employed. WVP was selected as the response variable, and the operating parameters for the single-factor tests were sodium alginate concentration, carboxymethyl cellulose （CMC） concentration and CaClz solution immersion time. The coefficient of determination （R2） was 0.97, indicating statistical significance. A minimal WVP of 0.389 8 g-mm/（m^2.h.kPa） was achieved under the optimum conditions. These were found to be a sodium alginate concentration, CMC concentration and CaCl2 solution immersion time at 8.04%, 0.13%, and 12 min, respectively. This provides a reference for potential applications in manufacturing film-coated hard capsule shells.展开更多
Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addi...Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addition of SDS in wheat glutens prior to forming films significantly increased the elongation at break(E) (P<0.05) and reduced notably the water vapor permeability(WVP) (P<0.05). In contrast,a decrease in the tensile strength(TS) of the films from gluten containing-SDS was found.Moreover,a significant decrease in P_(O_2) and P_(CO_2) of films from gluten treated with SDS was noticed. Although SDS-treated gluten film was slightly more yellow and darker than control one, it was not visually detrimental. It is indicated that the treatment with SDS prior to forming films greatly enhances the mechanical properties of wheat gluten films.The obivous improvement in water vapor permeability and extensibility of gluten films means that the use of SDS is a potential choice for improving properties of gluten films. The edible film was used to preserve tomatoes. The experimental results show that the shelf life of tomatoes coated with the edible film is extended, and the nutritional quality is kept well.展开更多
基金Supported by the Program for Transformation of Scientific and Technological Achievements of Jiangsu Province,China(No.BA2009088)
文摘The water vapor permeability （WVP） of films is important when developing pharmaceutical applications. Films are frequently used as coatings, and as such directly influence the quality of the medicine. The optimization of processing conditions for sodium alginate films was investigated using response surface methodology. Single-factor tests and Box-Behnken experimental design were employed. WVP was selected as the response variable, and the operating parameters for the single-factor tests were sodium alginate concentration, carboxymethyl cellulose （CMC） concentration and CaClz solution immersion time. The coefficient of determination （R2） was 0.97, indicating statistical significance. A minimal WVP of 0.389 8 g-mm/（m^2.h.kPa） was achieved under the optimum conditions. These were found to be a sodium alginate concentration, CMC concentration and CaCl2 solution immersion time at 8.04%, 0.13%, and 12 min, respectively. This provides a reference for potential applications in manufacturing film-coated hard capsule shells.
文摘Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addition of SDS in wheat glutens prior to forming films significantly increased the elongation at break(E) (P<0.05) and reduced notably the water vapor permeability(WVP) (P<0.05). In contrast,a decrease in the tensile strength(TS) of the films from gluten containing-SDS was found.Moreover,a significant decrease in P_(O_2) and P_(CO_2) of films from gluten treated with SDS was noticed. Although SDS-treated gluten film was slightly more yellow and darker than control one, it was not visually detrimental. It is indicated that the treatment with SDS prior to forming films greatly enhances the mechanical properties of wheat gluten films.The obivous improvement in water vapor permeability and extensibility of gluten films means that the use of SDS is a potential choice for improving properties of gluten films. The edible film was used to preserve tomatoes. The experimental results show that the shelf life of tomatoes coated with the edible film is extended, and the nutritional quality is kept well.
