Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract

Abstract

AbstractThe oral route is the most effective and fast route for the administration of therapeutic and antioxidant agents at low cost with high patient compliance. In this work, natural clove extract is used as an anti‐oxidative agent in developing chitosan‐maltodextrin based edible oral thin films (OTFs). The antioxidant enriched edible OTFs are evaluated for enhanced oral bioavailability and functionality. The different formulations are as follows; F1 (100% maltodextrin), F2 (25:75%, chitosan: maltodextrin), F3 (50:50%, chitosan: maltodextrin), F4 (75:25%, chitosan: maltodextrin), and F5 (100% chitosan). For all formulations pullulan (10%), clove extract (15%), and glycerol (1% v/v) is kept constant. The film based on 100% maltodextrin shows good transparency and solubility and has the least disintegration time and maximum swelling index. Film F3 has the maximum folding endurance and reveals less in vitro disintegration. The 100% chitosan based film shows a maximum glass transition (160.1 °C) with 170 °C of endothermic peak indicating higher thermal stability. Thus, OTFs may have great potential to avoid oral problems as well as serving as stabilizers in therapeutics.