Physical and mechanical properties of plant-derived soft-shell capsules formulated with hydroxypropyl starches from different botanical sources |
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| Institution: | 1. Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea;2. Korea Food Research Institute (KFRI), 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea;1. College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China;2. Department of Materials Engineering, Monash University, Clayton, Vic 3800, Australia;3. School of Chemical Engineering, The University of Queensland, Brisbane, Qld 4072, Australia;1. Innovation Center, Fuji Capsule Co. Ltd., 4242-1 Kitayama, Fujinomiya, Shizuoka, 418-0112, Japan;2. Research Institute of Pharmaceutical Sciences, Faculty of Pharmacy, Musashino University, 1-1-20, Shinmachi, Nishi-Tokyo, Tokyo, 202-8585, Japan |
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| Abstract: | Soft-shell capsules are prepared herein using hydroxypropyl starches from different botanical sources (maize, waxy maize, potato, and cassava) as a replacement for animal-based materials such as gelatin. The physical, mechanical, and morphological properties of the starch films are characterized to investigate the possibility of manufacturing soft-shell capsules. Starch films originating from tubers, including potato and cassava, exhibit higher tensile strength, resulting in higher hardness of the soft-shell capsules compared to those originating from maize and waxy maize starches. None of the starch-based soft-shell capsules broke in a brittleness test, and there are no distortion defects in the seams that seal the capsules. Disintegration and stability tests over six months show that although the soft-shell capsules manufactured from maize and potato starch disintegrate faster than those from waxy maize and cassava starch, all of the capsules disintegrate within 1200 s, which is acceptable for commercial application. |
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| Keywords: | Soft-shell capsule Starch Gelatin alternative Disintegration Physical property |
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