Development of composite rice starch film for hard capsule production | |
| Author | Rasina Na Ranong |
| Call Number | AIT Thesis no.FB-05-16 |
| Subject(s) | Capsules (Pharmacy) Starch in medicine |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-05-16 |
| Abstract | The main aim of this study was to produce a hard capsule from high amylose rice starch. Gelatin (33% w/w) film was made by spreading the gelatin solution on a framed plate and drying at 30°C, 50% RH for 3 hours. The gelatin film had good properties: thickness, tensile strength, elongation were 0.1153 mm, 61.85 MPa and 3.83 (%) respectively and it was used as the control. Chinat I variety with high amylose rice starch was used in this study. Film were made from four levels of rice starch concentration (5-8% w/w) using the same procedure as in gelatin film. All the four rice starch concentrations were tested for their ability to form capsule film by dipping capsule mould into solution, drawn, up side down and dried. Rice starch film at 6% w/w had the best of tensile strength (26.09 MPa) and elongation (3.82%) but those values were lower than gelatin and could not form capsule film on mould. In order to overcome this problem, 6% w/w of rice starch was mixed with three different three types of gums at different concentrations: alginate (1, 2, 3 and 4% w/w), i-carragenan (0.5, 1.0 andl.5% w/w) and HPMC (0.5, 1.0 and 1.5% w/w) for forming film on plate and capsule mould. The composite film of 3 and 4% w/w of alginate concentrations gave the highest tensile strength (29.44 MPa) and elongation (4.57%) but it did not produce a proper hard capsule because capsule film was thick, flexible and soft. Modified rice starch (Elasticgel 1000J) which provides good strength was combined with 6% w/w of rice starch. The effect of modified starch (1-6% w/w) concentrations on film properties were determined and tried capsule film forming. 5% w/w of modified starch concentration with rice starch had lower tensile strength (27.31 MPa) than gelatin but higher water barrier. It could form capsule film which was tough, hard and flexible. The composite rice starch with modified starch capsule showed better water barrier properties than gelatin but lower in thickness, moisture content and hardness. It release glucose within 30 minute in 2% w/w a-amylase but did not dissolve in water and 0.2% w/w HCI at 37°C whereas gelatin capsule dissolved in less than 5 minutes in all three conditions. Both of two capsules did not show brittleness. |
| Year | 2005 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-05-16 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vindal K. ;Rakshit, Sudip K.; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2005 |