Development of mucoadhesive biopolymers for food formulation

Development of mucoadhesive biopolymer has received great attention in the pharmaceutical application due to its ability to retain the drug dosage at the specific targeted area. This special property could be applied in food formulation for optimum delivery of the active ingredients in the mouth. Th...

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Main Author:	Mohd Faizal, Ali
Format:	Thesis
Language:	English English English
Published:	2015
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/14051/ http://umpir.ump.edu.my/id/eprint/14051/ http://umpir.ump.edu.my/id/eprint/14051/1/MOHD%20FAIZAL%20ALI.pdf http://umpir.ump.edu.my/id/eprint/14051/2/MOHD%20FAIZAL%20ALI%20-%20CHAP%201.pdf http://umpir.ump.edu.my/id/eprint/14051/3/MOHD%20FAIZAL%20ALI%20-%20CHAP%203.pdf

id	ump-14051
recordtype	eprints
spelling	ump-140512016-08-17T02:41:02Z http://umpir.ump.edu.my/id/eprint/14051/ Development of mucoadhesive biopolymers for food formulation Mohd Faizal, Ali TP Chemical technology Development of mucoadhesive biopolymer has received great attention in the pharmaceutical application due to its ability to retain the drug dosage at the specific targeted area. This special property could be applied in food formulation for optimum delivery of the active ingredients in the mouth. This research was carried out to study, correlate and review several in vitro analytical methods that can be used in development process for characterisation of mucoadhesive polymer. Four well known mucoadhesive biopolymers namely, chitosan, pectin, sodium alginate and sodium carboxymethylcellulose (CMC) were used in this study. A modified rheological characterisation was used to study the interaction between the biopolymers with mucin and the assessment was based on the viscosity synergism. The detachment force characterisation was carried out via pull-off and tensile test using texture analyser and atomic force microscopy (AFM). Kinetic interaction study was done using quartz crystal microbalance with dissipation monitoring (QCMD) and interpretation of data from the modified rheological characterisation. Meanwhile, the removal of biopolymer emulsion after water flushing in a flow cell was observed under a microscope. It was found that mucoadhesion properties of tested biopolymers were affected by the concentration of biopolymer solutions, molecular weight, contact time, ionic strength and pH. Sodium alginate was characterised as the most mucoadhesive material by all the methods while QCMD shows CMC has the highest interaction with mucin layer compared to sodium alginate and pectin. 2015 Thesis NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/14051/1/MOHD%20FAIZAL%20ALI.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/14051/2/MOHD%20FAIZAL%20ALI%20-%20CHAP%201.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/14051/3/MOHD%20FAIZAL%20ALI%20-%20CHAP%203.pdf Mohd Faizal, Ali (2015) Development of mucoadhesive biopolymers for food formulation. PhD thesis, University of Birmingham. http://iportal.ump.edu.my/lib/item?id=chamo:93601&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English English English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Mohd Faizal, Ali Development of mucoadhesive biopolymers for food formulation
description	Development of mucoadhesive biopolymer has received great attention in the pharmaceutical application due to its ability to retain the drug dosage at the specific targeted area. This special property could be applied in food formulation for optimum delivery of the active ingredients in the mouth. This research was carried out to study, correlate and review several in vitro analytical methods that can be used in development process for characterisation of mucoadhesive polymer. Four well known mucoadhesive biopolymers namely, chitosan, pectin, sodium alginate and sodium carboxymethylcellulose (CMC) were used in this study. A modified rheological characterisation was used to study the interaction between the biopolymers with mucin and the assessment was based on the viscosity synergism. The detachment force characterisation was carried out via pull-off and tensile test using texture analyser and atomic force microscopy (AFM). Kinetic interaction study was done using quartz crystal microbalance with dissipation monitoring (QCMD) and interpretation of data from the modified rheological characterisation. Meanwhile, the removal of biopolymer emulsion after water flushing in a flow cell was observed under a microscope. It was found that mucoadhesion properties of tested biopolymers were affected by the concentration of biopolymer solutions, molecular weight, contact time, ionic strength and pH. Sodium alginate was characterised as the most mucoadhesive material by all the methods while QCMD shows CMC has the highest interaction with mucin layer compared to sodium alginate and pectin.
format	Thesis
author	Mohd Faizal, Ali
author_facet	Mohd Faizal, Ali
author_sort	Mohd Faizal, Ali
title	Development of mucoadhesive biopolymers for food formulation
title_short	Development of mucoadhesive biopolymers for food formulation
title_full	Development of mucoadhesive biopolymers for food formulation
title_fullStr	Development of mucoadhesive biopolymers for food formulation
title_full_unstemmed	Development of mucoadhesive biopolymers for food formulation
title_sort	development of mucoadhesive biopolymers for food formulation
publishDate	2015
url	http://umpir.ump.edu.my/id/eprint/14051/ http://umpir.ump.edu.my/id/eprint/14051/ http://umpir.ump.edu.my/id/eprint/14051/1/MOHD%20FAIZAL%20ALI.pdf http://umpir.ump.edu.my/id/eprint/14051/2/MOHD%20FAIZAL%20ALI%20-%20CHAP%201.pdf http://umpir.ump.edu.my/id/eprint/14051/3/MOHD%20FAIZAL%20ALI%20-%20CHAP%203.pdf
first_indexed	2023-09-18T22:17:22Z
last_indexed	2023-09-18T22:17:22Z
_version_	1777415426861432832

Development of mucoadhesive biopolymers for food formulation

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