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<p>Orally disintegrating films (ODFs) were prepared from five natural polymers—starch (STA), hyaluronic acid (HA), pectin (PEC), chitosan (CHI), and gelatin (GEL)—using literature‑based, polymer‑specific protocols. All films were cast to a uniform thickness of 1.00 ± 0.01&#xa0;mm and then evaluated for physicochemical, mechanical, and dissolution properties, alongside a sensory assessment. STA, PEC, and CHI required glycerol as a plasticizer and consequently showed higher moisture contents, whereas GEL and HA formed stable films without plasticizers and exhibited higher tensile strength (51.70 and 76.77&#xa0;MPa). STA displayed the highest opacity, moisture content (25.44%), and water‑vapor permeability (6.63&#xa0;g·mm·m<sup>-2</sup>·h<sup>-1</sup>·kPa<sup>-1</sup>), indicating lower storage stability. Vitamin C release was fastest from PEC and GEL and slowest from HA; STA and CHI showed marked pH‑dependent dissolution. Sensory results mirrored instrumental trends: PEC was most preferred for rapid intraoral disintegration, whereas CHI was least favored. Overall, hydrocolloid selection governed water management, disintegration, and release profiles, directly linking material design with consumer‑relevant performance and offering guidance for polymer choice in functional‑food ODFs.</p>

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Hydrocolloid-specific performance of orally disintegrating films: physicochemical, dissolution, and sensory insights

  • 期刊论文

  • 发表日期：

    2025年12月23日

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  • Chan-Hyeok Park,
  • Chinbat Ganbat,
  • Jung-Ah Han

摘要

Orally disintegrating films (ODFs) were prepared from five natural polymers—starch (STA), hyaluronic acid (HA), pectin (PEC), chitosan (CHI), and gelatin (GEL)—using literature‑based, polymer‑specific protocols. All films were cast to a uniform thickness of 1.00 ± 0.01 mm and then evaluated for physicochemical, mechanical, and dissolution properties, alongside a sensory assessment. STA, PEC, and CHI required glycerol as a plasticizer and consequently showed higher moisture contents, whereas GEL and HA formed stable films without plasticizers and exhibited higher tensile strength (51.70 and 76.77 MPa). STA displayed the highest opacity, moisture content (25.44%), and water‑vapor permeability (6.63 g·mm·m-2·h-1·kPa-1), indicating lower storage stability. Vitamin C release was fastest from PEC and GEL and slowest from HA; STA and CHI showed marked pH‑dependent dissolution. Sensory results mirrored instrumental trends: PEC was most preferred for rapid intraoral disintegration, whereas CHI was least favored. Overall, hydrocolloid selection governed water management, disintegration, and release profiles, directly linking material design with consumer‑relevant performance and offering guidance for polymer choice in functional‑food ODFs.