Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Effects of Coating Treatments on Enteric Coating of the Soft Capsules Containing Omega-3 Fatty Acids

오메가-3 연질캡슐의 코팅 조건에 따른 장용성 코팅품질에 미치는 영향

  • Received : 2011.10.18
  • Accepted : 2012.01.18
  • Published : 2012.04.30
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Abstract

This article presents an evaluation of the effects of coating conditions on the enteric coating quality of soft gelatin capsules containing Omega-3 fatty acids. Three conditions were controlled: concentration of hydroxypropyl methylcellulose phthalate (6, 8, and 10 wt% in solution), temperature of the inlet air (32, 35, and $38^{\circ}C$), and the coating solution feed rate (7.5, 11.25, and 15.0 g/min). The transparency of the enteric coated soft gelatin capsules was evaluated by measuring the degree of whiteness of the surface using a spectrophotometer. Results showed that the most important parameter in the enteric coating process was the coating solution feed rate. As the coating solution feed rate decreased and inlet air temperature increased, the degree of whiteness of coating surfaces decreased. We also evaluated the disintegration properties of the enteric coated capsules in accordance with the Korea Health Functional Food Code.

본 연구는 프탈산히드록시메틸셀룰로오스를 장용성 기제로 이용하여 오메가-3 지방산이 충진된 연질캡슐을 코팅조건에 따른 연질캡슐의 표면에 미치는 영향을 살펴보고자 하였다. HPMCP 농도, 코팅분사 액량 및 흡기 온도를 변화시켜 장용코팅 시 캡슐표면의 백색도를 측정 비교한 결과, 코팅분사 액량이 감소할수록 흡기 온도가 증가할수록 백색도가 감소하는 것을 알 수 있었다. 그리고 붕해시험으로 코팅 후 캡슐이 장용 특성을 가지는 것을 확인할 수 있었다. 주사전자현미경으로 미세구조를 관찰한 결과, 피막에 균일하게 HPMCP가 코팅이 된 것을 알 수 있었다. 이와 같이 HPMCP를 이용하여 오메가-3 연질캡슐의 장용코팅 효과를 확인할 수 있었으며, 투명도가 높은 코팅표면을 얻을 수 있는 코팅 조건을 확인할 수 있었다.

Keywords

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