Utilization Of Fish Gelatin And Kappa-Carrageenan As Film Forming Materials To Produce Hard Shell Capsules

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dc.contributor.authorFAZIAL, FARAH FAIQAH
dc.date.accessioned2016-06-24T01:50:56Z
dc.date.available2016-06-24T01:50:56Z
dc.date.issued2015-08
dc.description.abstractHard shell capsules were developed from film forming compositions consisting of fish gelatin (FG) and κ-carrageenan (KG) biopolymers. Initially, fish gelatin was extracted from tilapia skins under different extraction temperatures (50, 60, 70, 80 °C) and times (6-12 h) and the physicochemical properties of extracted gelatin were evaluated. Increasing extraction temperature and time resulted in increasing gelatin yield with better emulsifying properties but decreasing gel strength, viscosity, foaming properties, and melting temperatures. Fish gelatin with gel strength (between 141 - 360 g) and high yields (from 22.87 to 33.77 %) were obtained. Gelatin based films were prepared using selected fish gelatin sample (G50- 6) with the highest gel strength (360 g) whilst carrageenan based films were prepared using commercial semi refined κ-carrageenan. The effects of adding glycerol at 10 and 20% to these films samples (FG10, FG20, KG10, and KG20) on the properties of films were studied in order to select the most suitable gelatin and carrageenan based formulations for producing hard shell capsules. As glycerol concentration increased, tensile strength (TS), Young’s modulus (YM) and water contact angle of individual FG and KG films decreased, but elongation at break (EAB) and water vapour permeability (WVP) increased. KG films showed better light barrier properties compared to FG films. Composite of fish gelatin and kappa-carrageenan films were also prepared and evaluated for their suitability in forming hard shell capsules. Thus effects of different FG:KG ratios (100:0, 75:25, 50:50, 25:75, 0:100) on the properties of films and hard shell capsules formed were analyzed. With higher proportion of κ-carrageenan, FG-KG composite films showed increased in TS,YM, WVP and water contact angle (θ) but decreased in EAB compared to control films (FG100 and KG100). FG-KG composite films exhibited low light transmission in UV and visible regions (200-800 nm) indicating excellent light barrier properties. DSC thermograms suggested that FG-KG films showed higher thermal stability compared to control films. Based on these results, formulae of FG10, KG20, and FG50/KG50 were selected for the preparation of hard shell capsules using conventional dip coating technique. Analyses on dissolution time, thickness, weight, and loss on drying of hard shell capsules (size~00) produced indicated that capsules produced satisfy and met the requirements stated in the international standards of British Pharmacopoeia for hard shell capsules. This study suggested that fish gelatin and semi-refined κ-carrageenan can serve as alternative potential raw materials for making hard shell capsules.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2186
dc.subjectUtilization Of Fish Gelatin And Kappa-Carrageenanen_US
dc.subjectAs Film Forming Materials To Produce Hard Shell Capsulesen_US
dc.titleUtilization Of Fish Gelatin And Kappa-Carrageenan As Film Forming Materials To Produce Hard Shell Capsulesen_US
dc.typeThesisen_US
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