Study of the effect of lactose on the structure of sodium alginate films

János Bajdik, Zsolt Makai, O. Berkesi, K. Süvegh, T. Marek, I. Erös, K. Pintye-Hódi

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

The aim of this study was to evaluate the interaction between the film-forming sodium alginate and lactose monohydrate. This combination is used in the co-spray-drying technique for microencapsulation, but no respect on the structure of the film formed has not been published previously. From mechanical tests, positronium lifetime measurements and FT-IR studies on free films containing different ratios of film-former and lactose, we concluded that the mechanical strength of the sodium alginate film decreased with the increasing proportion of lactose. The free volume in the polymer matrix decreased to a minimum as the lactose content was progressively increased to 40%, but subsequently increased at higher lactose contents. The explanation of this phenomenon is the filling of the holes with the sugar. As lactose became predominant component, the structure of the polymer network weakened. These conclusions were supported by the FT-IR findings. The present results permit a clear explanation of the previously reported favourable effects of this film-forming combination on the dissolution of the active agent from the microcapsules.

Original languageEnglish
Pages (from-to)530-535
Number of pages6
JournalCarbohydrate Polymers
Volume77
Issue number3
DOIs
Publication statusPublished - Jul 11 2009

Fingerprint

Sodium alginate
Lactose
Microencapsulation
Spray drying
Free volume
Polymer matrix
Sugars
Strength of materials
Capsules
alginic acid
Polymers
Dissolution

Keywords

  • Breaking force
  • Infrared ATR experiment
  • Lactose monohydrate
  • Positronium lifetime measurement
  • Sodium alginate

ASJC Scopus subject areas

  • Organic Chemistry
  • Materials Chemistry
  • Polymers and Plastics

Cite this

Study of the effect of lactose on the structure of sodium alginate films. / Bajdik, János; Makai, Zsolt; Berkesi, O.; Süvegh, K.; Marek, T.; Erös, I.; Pintye-Hódi, K.

In: Carbohydrate Polymers, Vol. 77, No. 3, 11.07.2009, p. 530-535.

Research output: Contribution to journalArticle

@article{e1f2f08b9c984608a875509a8d263540,
title = "Study of the effect of lactose on the structure of sodium alginate films",
abstract = "The aim of this study was to evaluate the interaction between the film-forming sodium alginate and lactose monohydrate. This combination is used in the co-spray-drying technique for microencapsulation, but no respect on the structure of the film formed has not been published previously. From mechanical tests, positronium lifetime measurements and FT-IR studies on free films containing different ratios of film-former and lactose, we concluded that the mechanical strength of the sodium alginate film decreased with the increasing proportion of lactose. The free volume in the polymer matrix decreased to a minimum as the lactose content was progressively increased to 40{\%}, but subsequently increased at higher lactose contents. The explanation of this phenomenon is the filling of the holes with the sugar. As lactose became predominant component, the structure of the polymer network weakened. These conclusions were supported by the FT-IR findings. The present results permit a clear explanation of the previously reported favourable effects of this film-forming combination on the dissolution of the active agent from the microcapsules.",
keywords = "Breaking force, Infrared ATR experiment, Lactose monohydrate, Positronium lifetime measurement, Sodium alginate",
author = "J{\'a}nos Bajdik and Zsolt Makai and O. Berkesi and K. S{\"u}vegh and T. Marek and I. Er{\"o}s and K. Pintye-H{\'o}di",
year = "2009",
month = "7",
day = "11",
doi = "10.1016/j.carbpol.2009.01.022",
language = "English",
volume = "77",
pages = "530--535",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Elsevier Limited",
number = "3",

}

TY - JOUR

T1 - Study of the effect of lactose on the structure of sodium alginate films

AU - Bajdik, János

AU - Makai, Zsolt

AU - Berkesi, O.

AU - Süvegh, K.

AU - Marek, T.

AU - Erös, I.

AU - Pintye-Hódi, K.

PY - 2009/7/11

Y1 - 2009/7/11

N2 - The aim of this study was to evaluate the interaction between the film-forming sodium alginate and lactose monohydrate. This combination is used in the co-spray-drying technique for microencapsulation, but no respect on the structure of the film formed has not been published previously. From mechanical tests, positronium lifetime measurements and FT-IR studies on free films containing different ratios of film-former and lactose, we concluded that the mechanical strength of the sodium alginate film decreased with the increasing proportion of lactose. The free volume in the polymer matrix decreased to a minimum as the lactose content was progressively increased to 40%, but subsequently increased at higher lactose contents. The explanation of this phenomenon is the filling of the holes with the sugar. As lactose became predominant component, the structure of the polymer network weakened. These conclusions were supported by the FT-IR findings. The present results permit a clear explanation of the previously reported favourable effects of this film-forming combination on the dissolution of the active agent from the microcapsules.

AB - The aim of this study was to evaluate the interaction between the film-forming sodium alginate and lactose monohydrate. This combination is used in the co-spray-drying technique for microencapsulation, but no respect on the structure of the film formed has not been published previously. From mechanical tests, positronium lifetime measurements and FT-IR studies on free films containing different ratios of film-former and lactose, we concluded that the mechanical strength of the sodium alginate film decreased with the increasing proportion of lactose. The free volume in the polymer matrix decreased to a minimum as the lactose content was progressively increased to 40%, but subsequently increased at higher lactose contents. The explanation of this phenomenon is the filling of the holes with the sugar. As lactose became predominant component, the structure of the polymer network weakened. These conclusions were supported by the FT-IR findings. The present results permit a clear explanation of the previously reported favourable effects of this film-forming combination on the dissolution of the active agent from the microcapsules.

KW - Breaking force

KW - Infrared ATR experiment

KW - Lactose monohydrate

KW - Positronium lifetime measurement

KW - Sodium alginate

UR - http://www.scopus.com/inward/record.url?scp=67349251481&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=67349251481&partnerID=8YFLogxK

U2 - 10.1016/j.carbpol.2009.01.022

DO - 10.1016/j.carbpol.2009.01.022

M3 - Article

VL - 77

SP - 530

EP - 535

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

IS - 3

ER -