Abstract
AbstractBackgroundThe orodispersible films (ODFs) are ultra‐thin films that dissolve rapidly within the oral cavity. These can be used to carry vitamins, nutraceutical compounds and drugs. Generally, its formulated with synthetic polymers and artificial colorants. Due to growing consumer interest in healthier products, it is necessary to study the use of natural materials for ODF production, such as fruit juices and natural extracts. In this study, ODFs were prepared using pectin, jambolan juice and extracts of guaco, pomegranate, clove or cinnamon in different concentrations. The impact of the addition of natural extracts in different concentrations was evaluated by the following properties of the films: swelling, disintegration time, tensile strength, elongation at break, Young's modulus, work of adhesion, visual and sensory.ResultsThe films showed a visually homogeneous purple color, slowly disintegrating (from 1.1 ± 0.1 to 2.2 ± 0.1 min), flexible, and adherent enough independently of the extract used. The anthocyanin present in the jambolan juice (6.58 ± 0.02 mg g−1) contributed higher antioxidant capacity shown by the ODF (198–292 μMol TEg−1). The sensory evaluation reveals that the films presented adequate acceptance for a new kind of product.ConclusionThe results indicate the use of jambolan juice and natural extracts is suitable for the formulation of ODFs as a healthy product, maintaining technological properties.
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