methylcellulose and shellac

In this paper, we report the physicochemical and sensory properties of milk supplemented with a powder of microencapsulated lactase. The core material was lactase (β-galactosidase), the primary coating material was medium-chain triglyceride (MCT), and the secondary (enteric) coating material was either hydroxypropyl methylcellulose phthalate (HPMCP) or shellac, comparing both against market milk as a control. The physicochemical properties of both types of microcapsules were analyzed, including the particle size, zeta potential, and in vitro release behavior. To survey the stability of the microcapsules in milk during storage, we studied the residual lactose content and pH. Furthermore, to determine the properties of milk supplemented with the microcapsules, changes in color and sensory properties were evaluated during storage. The particle sizes (volume-weighted mean; D[4,3]) of the microcapsules coated with HPMCP or shellac were 2,836 and 7,834 nm, respectively, and the zeta potential of the capsules coated with shellac was higher than the zeta potential of those coated with HPMCP. The pH levels of milk supplemented with the lactase microcapsules were similar to those of the control (unsupplemented market milk); however, for milk supplemented with HPMCP-coated microcapsules, the pH was slightly lower. The core material, lactase, was released from the microcapsules during 12-d storage, and 18.82 and 35.09% of lactose was hydrolyzed in the samples for HPMCP- and shellac-coated microcapsules, respectively. The sensory characteristics of milk containing microcapsules coated with HPMCP did not show significant differences from the control, in terms of sweetness or off-taste, until 8 d of storage. However, shellac-coated microcapsules showed significant difference in sweetness and off-taste at d 8 and 6 of storage, respectively. The color of milk containing HPMCP-coated microcapsules did not show a significant difference during storage. However, that containing shellac-coated microcapsules was somewhat higher in color values than others. In particular, it showed significance from 0 to 4 d storage in L* and C* values. In conclusion, a powder of lactase microcapsules coated with HPMCP can be suitable as a supplement for milk.

Topics: Animals; Capsules; Chemical Phenomena; Dietary Supplements; Drug Compounding; Fungal Proteins; Hydrolysis; Kluyveromyces; Lactase; Lactose; Methylcellulose; Milk; Particle Size; Powders; Resins, Plant; Taste; Triglycerides

Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi-permeable barrier to water and gases, which depends on coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)-beeswax (BW)-shellac coatings on the physico-chemical, sensory and nutritional quality of 'Oronules' mandarins. Coatings prepared at the same lipid content differed in the BW:shellac ratio (1:3 and 3:1) and SC of the formulations (40 and 80 g kg⁻¹).. The coating with 1:3 BW:shellac ratio and 80 g kg⁻¹ SC was the most effective controlling weight loss, although it was less effective than the commercial wax tested. Increasing SC had a greater effect than the BW:shellac ratio in fruit internal atmosphere and sensory quality, with the presence of off-flavour when coatings were applied at 80 g kg⁻¹ SC. Nutritional quality was not affected by the application of the different treatments.. HPMC-lipid coatings have the potential to extend shelf life of 'Oronules' mandarins. However, care should be taken controlling formulation SC to avoid the build-up of off-flavour.

Topics: Antioxidants; Chemical Phenomena; Citrus; Female; Food Handling; Food Preservation; Fruit; Humans; Hypromellose Derivatives; Lipids; Male; Methylcellulose; Nutritive Value; Permeability; Quality Control; Resins, Plant; Sensation; Spain; Surface Properties; Taste; Waxes

Anthocyanins are connected with various biological activities. A promising way to enhance the availability of anthocyanins for in situ effects in the lower intestine is colon-specific delivery.. Shellac and shellac/hydroxypropyl methylcellulose (HPMC) coated anthocyanin amidated pectin beads as dietary colonic delivery systems were successfully prepared by ionotropic gelation and fluid bed Wurster coating with aqueous shellac solution. Release characteristics, studied in vitro and ex vivo using simulated gastric fluid (SGF), ileostomy fluid and colostomy fluid (CF) revealed a retardation of anthocyanins during simulated passage of stomach and ileum as well as the desired release of pigments in the colon. Coating level was identified as an important parameter. By addition of 5 or 15% of the water-soluble polysaccharide HPMC to the shellac film, resistance in SGF was increased due to the plasticizer properties of the polymer. Incorporation of 15% HPMC (w/w based on shellac) into the shellac film additionally led to increased anthocyanin diffusivity and complete release as well as degradation of the formulation in CF.. In the used in vitro and ex vivo model system mimicking the human intestinal transit, the potential of shellac and shellac/HPMC coated anthocyanin amidated pectin beads as dietary colon targeting systems was demonstrated.

Topics: Adult; Aged; Anthocyanins; Chemistry, Pharmaceutical; Colon; Drug Delivery Systems; Humans; Hypromellose Derivatives; Intestinal Mucosa; Methylcellulose; Microscopy, Electron, Scanning; Pectins; Pharmaceutical Solutions; Polymers; Resins, Plant; Solubility

Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), lipid components (beeswax and shellac), and food preservatives with antifungal properties were evaluated in vivo on clementine mandarins cv. Clemenules, hybrid mandarins cv. Ortanique, and oranges cv. Valencia. Their curative and preventive activity against citrus postharvest green (GM) and blue molds (BM), caused by Penicillium digitatum (PD) or Penicillium italicum (PI), respectively, were determined. Fruits were artificially inoculated before or after the application of the coatings and incubated up to 7 days at 20 degrees C. Selected food preservatives included mineral salts, organic acid salts, parabens, and 2-deoxy-d-glucose. Inoculated but uncoated fruits were used as controls. For curative activity, HPMC-lipid edible composite coatings containing sodium benzoate (SB) were most effective in reducing the incidence and severity of GM on clementine mandarins cv. Clemenules (86 and 90%, respectively). On this cultivar, the reduction in GM incidence by the SB-based coating was twice that of potassium sorbate (PS)-based coating. On mandarins cv. Ortanique, PS- and SB-based coatings reduced the incidence of GM and BM by more than 40 and 21%, respectively. However, the HPMC-lipid coating containing a mixture of PS and sodium propionate (PS + SP) exhibited a synergistic effect in the reduction of the incidence of GM (78%) and BM (67%). Coatings with parabens modestly reduced disease incidence and severity. On oranges cv. Valencia, coatings with food preservatives better controlled BM than GM. Coatings containing SB + PS and SB + SP reduced the incidence and severity of BM by 85% and 95%, respectively. PS- and SB- based coatings controlled GM more effectively than coatings formulated with other food preservatives. In every cultivar, fruit coated before inoculation did not show any incidence or severity reduction of both GM and BM (preventive activity). In every test, the antifungal action of the coatings was fungistatic rather than fungicidal.

Topics: Citrus; Food Preservation; Fruit; Fungicides, Industrial; Hypromellose Derivatives; Methylcellulose; Penicillium; Resins, Plant; Waxes

In this study drug pellets were coated with aqueous shellac coating formulations containing different amounts of polyvinyl alcohol (PVA), hydroxypropyl methylcellulose (HPMC), and carbomer 940. The coating level needed for enteric coating was determined. The influence of different amounts of PVA, HPMC, and carbomer on drug release and mechanism; the porosity, and the stability of shellac coatings was investigated. The results show that the incorporation of different concentrations of HPMC into shellac coatings, due to the increasing of pores, could considerably increase the drug release from the pellets in purified water. Moreover, the swelling effect of carbomer 940 leads to much more diffusivity through shellac coatings in water. In addition, PVA results in small cracking in the films and much more diffusion of drug in water. Furthermore, all coating systems containing different hydrophilic polymers that were used in the present work could prevent the dissolution of drug in simulated gastric juice for 2 hours. On the other hand, a rapid and complete release of drug within 45 minutes was observed in simulated intestinal fluid. Drug release from shellac coated pellets and ones containing different amounts of carbomer was affected between 3-6 months, whereas shellac coatings containing different amounts of PVA or HPMC show the same dissolution profiles with small deviation after 12 months.

Topics: Acrylic Resins; Delayed-Action Preparations; Drug Stability; Excipients; Lactose; Methylcellulose; Microscopy, Confocal; Oxazines; Polyvinyl Alcohol; Resins, Plant; Solubility; Surface Properties; Tablets, Enteric-Coated

Shellac is a natural polymer, which is used as enteric coating material in pharmaceutical applications. The major objective of the present study was to investigate the potential of shellac for other purposes, namely to provide moisture-protective and taste-masking coatings as well as extended-release matrix tablets. The efficiency of shellac to achieve moisture protection and taste masking was compared with that of hydroxypropyl methylcellulose (HPMC), which is most frequently used for these purposes. Shellac-coated tablets showed lower water uptake rates than HPMC-coated systems at the same coating level. The stability of acetylsalicylic acid was higher in tablets coated with shellac compared with HPMC-coated systems, irrespective of the storage humidity. Therefore, lower shellac coating levels were required to achieve the same degree of drug protection. Shellac coatings effectively masked the unpleasant taste of acetaminophen tablets. Compared to HPMC, again lower coating levels were required to achieve similar effects. The resulting drug release in simulated gastric fluid was not significantly altered by the thin shellac coatings, which rapidly ruptured due to the swelling of the coated tablet core. In addition, shellac was found to be a suitable matrix former for extended-release tablets. The latter could be prepared by direct compression or via wet granulation using ethanolic or ammoniated aqueous shellac binder solutions. The resulting drug-release patterns could effectively be altered by varying different formulation and processing parameters.

Topics: Acetaminophen; Aspirin; Delayed-Action Preparations; Drug Stability; Humans; Hypromellose Derivatives; Methylcellulose; Resins, Plant; Solubility; Taste; Theophylline; Verapamil; Wettability