@article{35af4fe49305400abc0c54e1851c1f22,
title = "Improvement of mechanical properties of orodispersible hyaluronic acid film by carboxymethyl cellulose addition",
abstract = "Orodispersible films (ODF) were prepared with mixtures of hyaluronic acid (HA) and carboxymethyl cellulose (CMC), and the effect of CMC addition on the disintegration and mechanical properties of the composite films were examined. Low molecular weight HA (10 kDa) appeared more acceptable for ODF than high molecular weight HA (800 kDa) because of its rapid disintegration in the oral cavity. The composite films appeared similar to pullulan film with excellent transparency and surface smoothness. The disintegration time as well as mechanical properties of the films such as tensile strength and elongation at break were increased by the addition of CMC. Overall, the CMC addition, up to 35%, improved the mechanical properties of low molecular weight HA film within a proper range of disintegration time for ODF.",
keywords = "Carboxymethyl cellulose, Disintegration time, Low molecular hyaluronic acid, Mechanical properties, Orodispersible film",
author = "Seulki Kim and Cho, {Dong Hwa} and Kweon, {Dong Keon} and Jang, {Eun Hee} and Hong, {Joo Yeon} and Lim, {Seung Taik}",
note = "Funding Information: This study was supported by a grant from Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through Agri-Bioindustry Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (No. 116159-02), the National Research Foundation of Korea (NRF) and the Center for Women In Science, Engineering and Technology (WISET) Grant funded by the Ministry of Science and ICT (MSIT) under the Program for Returner into R&D (WISET-2018-625), and Korea University, Seoul, Korea. Funding Information: This study was supported by a grant from Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through Agri-Bioindustry Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (No. 116159-02), the National Research Foundation of Korea (NRF) and the Center for Women In Science, Engineering and Technology (WISET) Grant funded by the Ministry of Science and ICT (MSIT) under the Program for Returner into R&D (WISET-2018-625), and Korea University, Seoul, Korea. Publisher Copyright: {\textcopyright} 2020, The Korean Society of Food Science and Technology. Copyright: Copyright 2020 Elsevier B.V., All rights reserved.",
year = "2020",
month = sep,
day = "1",
doi = "10.1007/s10068-020-00771-1",
language = "English",
volume = "29",
pages = "1233--1239",
journal = "Food Science and Biotechnology",
issn = "1226-7708",
publisher = "Springer Netherlands",
number = "9",
}