Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, P.O. Box: 91895-157-356, Mashhad, Iran.
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, P.O. Box: 91895-157-356, Mashhad, Iran.
Mater Sci Eng C Mater Biol Appl. 2020 Oct;115:111115. doi: 10.1016/j.msec.2020.111115. Epub 2020 May 25.
This study aimed to develop a sandwich structure based on electrospun mats derived from gelatin (central layer) and Balangu seed gum (outer layers) and to compare its capability for prolonging the menthol release in the oral phase compared to the gelatin monolayer mat. The mesh-like structure and the smooth and uniform surface of the electrospun mats designed in this study were authenticated by Atomic Force Microscopy (AFM). By designing the sandwich structure, the dissolution time and contact angle of the mats were increased and their bioadhesive strength decreased. The swelling degree of the gelatin mat (453.25 ± 32.56%) was significantly higher than that of the sandwich mat (297.71 ± 22.68%) (p < 0.05). Successful entrapment and the thermal stability of the produced mats were proved by X-ray diffraction (XRD), differential scanning calorimetry (DSC), and Fourier-transform infrared spectroscopy (FTIR) tests. The release kinetics in the human simulated saliva showed that the burst release of menthol from the structure of electrospun gelatin mats, due to its fast-dissolving nature, was well prolonged by the designed sandwich system. The Fickian Case-I release was the main mechanism in the menthol release and the Peppas-Sahlin was the most suitable model governing the release of menthol from these structures.
本研究旨在开发一种基于电纺毡的三明治结构，该电纺毡由明胶（中间层）和 Balangu 种子胶（外层）制成，并将其与明胶单层毡的薄荷醇释放延长能力进行比较。原子力显微镜（AFM）验证了本研究设计的电纺毡的网状结构和光滑均匀的表面。通过设计三明治结构，增加了垫子的溶解时间和接触角，降低了其生物粘附强度。明胶垫（453.25±32.56%）的溶胀度显著高于三明治垫（297.71±22.68%）（p<0.05）。X 射线衍射（XRD）、差示扫描量热法（DSC）和傅里叶变换红外光谱（FTIR）测试证明了生产垫的包埋成功和热稳定性。在模拟人唾液中的释放动力学研究表明，由于电纺明胶垫快速溶解的特性，薄荷醇的快速释放通过设计的三明治系统得到了很好的延长。菲克第一案例释放是薄荷醇释放的主要机制，Peppas-Sahlin 是控制这些结构中薄荷醇释放的最适合模型。
