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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(9): 1232-1239
Improvement of mechanical properties of orodispersible hyaluronic acid film by carboxymethyl cellulose addition
Seulki Kim1 • Dong-Hwa Cho1 • Dong-Keon Kweon2 • Eun-Hee Jang2 • Joo-Yeon Hong2 • Seung-Taik Lim1
1 Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea 2 Jinwoo Bio Co., Ltd., Seoul 02455, South Korea
ABSTRACT
Orodispersible films (ODF) were prepared with mixtures of hyaluronic acid (HA) and carboxymethyl cellulose (CMC), and the effect of CMC addition on the disintegration and mechanical properties of the composite films were examined. Low molecular weight HA (10 kDa) appeared more acceptable for ODF than high molecular weight HA (800 kDa) because of its rapid disintegration in the oral cavity. The composite films appeared similar to pullulan film with excellent transparency and surface smoothness. The disintegration time as well as mechanical properties of the films such as tensile strength and elongation at break were increased by the addition of CMC. Overall, the CMC addition, up to 35%, improved the mechanical properties of low molecular weight HA film within a proper range of disintegration time for ODF.
KEYWORD
Orodispersible film · Low molecular hyaluronic acid · Carboxymethyl cellulose · Disintegration time · Mechanical properties
Food Science and Biotechnology 2020 ; 29(9): 1232-1239
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