Effect of Carbonate Hydroxyapatite (CHA) on the Properties of Pectin Edible Films

Abstract

Pectin is a derivative polysaccharides biopolymer that can be used as a material for an edible film. In this study, pectin edible film was made from a thin layer of edible pectin. The physical properties of the edible films such as elongation of the break, tensile strength, and the swelling degree were observed when carbonate hydroxyapatite (CHA) was added to the pectin edible film. In order to study the loading and release behavior of the pectin edible film, cinnamaldehyde (2 wt%) was also added to the film used as a drug sample. Cinnamaldehyde is known as a derivative compound of cinnamon bark. The edible film was made by mixing pectin (0.015 g/mL) and carbonate hydroxyapatite (CHA). Various concentration of carbonate hydroxyapatite (1, 3, 5, 7 wt%) was diluted in water and stirred using tween 80 and glycerol for about 1.5 h at a temperature of 70 °C. Then, cinnamaldehyde was added to the mixture and stirred for 30 minutes. The mixture was dried in an oven at a temperature of 50 °C for 15 h and stored in the desiccator. The experiment results showed that the tensile strength of pectin edible film was increased when more concentration of CHA added to the film, but the elongation of break and swelling were decreased. These results indicate that the addition of carbonate hydroxyapatite (CHA) affects the properties of pectin edible film significantly but does not affect the thickness of the film.