Abstract
The study investigated the interactions between pre-gelatinized cassava starch (PCS) and β-Cyclodextrin (β-CD) in the preparation process of orally disintegrating films (ODFs). The thermal properties, mechanical properties, surfaces micromorphology and FTIR spectra of the ODFs were measured. The moisture content, mechanical properties and surface hydrophilicity of the ODFs were improved after β-CD were incorporated in film matrix. Disintegration time was prolonged slightly due to the increase of thickness in ODFs containing β-CD. However, the disintegration time of all ODFs samples was shorter than 60 s. The results of thermal properties, atomic force microscope, and FTIR spectra indicated: β-CD promoted the uniform dispersion of PCS during stirring and the formation of more complete network structure. However, excessive β-CD blocked the aggregation of PCS chains. It promoted the mono-dispersion of PCS molecules and the formation of weakened network structure. The study will help to develop the new type vehicle platform of active ingredients via oral delivery.
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