Gastroresistant gelatin films prepared by addition of cellulose acetate phthalate

Gelatin Films Modified with Acidic and Polyelectrolyte Polymers-Material Selection for Soft Gastroresistant Capsules

The following investigation comprised the formation of acid-resistant gelatin-based films, intended for future use in soft-capsule technology. Such film compositions were obtained by including nonionized forms of acid-insoluble polymers in a gelatin-based film-forming mixture. The selected films were additionally modified with small amounts of anionic polysaccharides that have potential to interact with gelatin, forming polyelectrolyte complexes. The obtained film compositions were subjected to, e.g., disintegration tests, adhesiveness tests, differential scanning calorimetry (DSC), and a transparency study. As a result of the performed study, some commercial enteric polymers (acrylates), as well as cellulose acetate phthalate, were selected as components that have the ability to coalesce and form a continuous phase within a gelatin film. The use of a small amount (1.5%) of additional gelling polymers improved the rheological characteristics and adhesive properties of the obtained films, with ί-carrageenan and gellan gum appearing to be the most beneficial.

Soft Gelatin Films Modified with Cellulose Acetate Phthalate Pseudolatex Dispersion-Structure and Permeability

Gastroresistant material, based on gelatin and intended to form capsule shells, was characterized. The films were obtained by mixing a gelatin solution with cellulose acetate phthalate (CAP) pseudolatex at an elevated temperature. Microscopic and spectroscopic analyses of the films—intact or subjected to the acidic treatment—were performed, along with a permeability study of tritium-labeled water. A uniform porous structure formed by CAP within the gelatin gel was observed. The results demonstrated that no interaction of a chemical nature occurred between the components. Additionally, the performed permeability and solubility studies proved that the diffusion of water through the membranes at an acidic pH can be noticeably reduced by adding carrageenan as a secondary gelling/thickening agent.