Mucoadhesive polymers for food formulations

AbstractBiopolymers that have the mucoadhesive properties can be used to extend the contact time of products with the mucous layer either in the mouth or the gastrointestinal tract. In this study, different methods were used to quantify the mucoadhesive behaviour of pectin (∼60% DE), sodium alginate and sodium carboxylmethyl cellulose (CMC). Using rheological measurements of the polymer mixtures with mucin, viscosity enhancement and specific interaction between polymers and mucin was revealed. Pull-off experiment using a texture analyser was used to measure detachment force of mucin coated slide from polymer solutions. Peak force (detachment force) and total work (area under curve) were used to characterise mucoadhesion. All experiments show that mucoadhesion of polymers depended on some parameters such as concentration, molecular weight, ionic strength and also contact time between the polymers with mucin. Higher concentration and longer contact time gave a stronger mucoadhesion. Meanwhile, increased in ionic strength of sodium alginate solution decreased the adhesion effect. Each experiment resulted in a different value of forces as a result of the different nature of the experiment.s However, all experiments show a good correlation where sodium alginate gave the highest mucoadhesive effect on mucin as compared to pectin (∼60% DE) and CMC