Hydroxypropyl methylcellulose stabilized clove oil nanoemulsified orodispersible films: Study of physicochemical properties, release profile, mucosal permeation, and anti-bacterial activity.

Aswathy, K. V. and Beulah, K.C. and Nalina, M. and Sunil Ambedkar, D. and Leela Sairam, A. and Poornima Priyadarshini, C. G. and Arunkumar, P. and Pooja, J. Rao (2024) Hydroxypropyl methylcellulose stabilized clove oil nanoemulsified orodispersible films: Study of physicochemical properties, release profile, mucosal permeation, and anti-bacterial activity. International Journal of Biological Macromolecules, 283. p. 137577. ISSN 0141-8130

[thumbnail of 1-s2.0-S0141813024083879-main.pdf] PDF
1-s2.0-S0141813024083879-main.pdf - Published Version
Restricted to Registered users only

Download (3MB) | Request a copy

Abstract

Hydroxypropyl methylcellulose (HPMC)-based nanoemulsions for quick dissolving orodispersible (OD) films
were prepared to encapsulate clove oil (CO) to harness its anti-bacterial properties. The influence of additives
maltodextrin, pectin, and glycerol on the OD films was studied. The nanoemulsion particle size varied from 135
nm to 195 nm. A decrease in tensile strength and, an increase in elongation at break and opacity were observed in
OD films compared to neat HPMC film. The AFM images showed an increase in HPMC films’ average roughness
from 6.95 to 90 nm after adding CO and additives. The additives controlled CO in-vitro release from HPMC
following the Higuchi model. The ex-vivo permeation through porcine mucosal membrane was 9–33 % while the
permeation coefficient and flux were 0.282–0.879 cm s

Item Type: Article
Uncontrolled Keywords: Orodispersible film Biocompatible polymer Clove oil Mucosal permeation Kinetics study models Antibacterial activity
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Food Packaging Technology
Molecular Nutrition
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Dec 2024 08:44
Last Modified: 18 Dec 2024 08:44
URI: http://ir.cftri.res.in/id/eprint/18855

Actions (login required)

View Item
View Item