Purpose. To study the effect of flavors (peppermint oil and methyl salicylate) and humectants (glycerin and paraffin) on the in vitro release of KSL (W), an antibacterial/antiplaque agent, from a chewing gum formulation. Methods. The release of KSL (W) from the gum formulation was studied using a chewing apparatus (artificial saliva at 37°C, 50 strokes/min) and the KSL (W) was analyzed by reversed-phase HPLC. Results. After 40 minutes of chewing gums containing 0, 1.5, 3, and 7% w/w of peppermint oil, the release of KSL (W) was 80, 81, 84, and 91 %, respectively. Methyl salicylate at a concentration of 5% w/w resulted in an increase of KSL (W) release by ~ 25% after 40 minutes of chewing. Gum formulations containing 0.5 and 5% of glycerin released ~ 50% and 57% of KSL (W) after 10 minutes, respectively, and a plateau (~ 86%) was reached after 60 minutes for both formulations. Glycerin substantially accelerated the initial release of KSL (W) possibly due to softening the consistency of the gum base. The addition of 3.5% of liquid paraffin increased the peptide release rate as well; approximately 60% of peptide was released after 10 minutes and the complete release was achieved within 40 minutes. A blend of 0.5% glycerin and 1.5% of peppermint oil showed a desirable release profile and was selected as optimal for a chewing gum formulation. Conclusion. The addition of the flavor agents, peppermint oil and methyl salicylate, and the humectants, glycerin and liquid paraffin, resulted in an increase of KSL (W) release and the combination of glycerin and peppermint oil provided a favorable gum consistency and taste.
Effect of Flavoring and Humectant Agents on the In Vitro Release of a Decapeptide from a Chewing Gum Formulation
BLASI, PAOLO;
2007
Abstract
Purpose. To study the effect of flavors (peppermint oil and methyl salicylate) and humectants (glycerin and paraffin) on the in vitro release of KSL (W), an antibacterial/antiplaque agent, from a chewing gum formulation. Methods. The release of KSL (W) from the gum formulation was studied using a chewing apparatus (artificial saliva at 37°C, 50 strokes/min) and the KSL (W) was analyzed by reversed-phase HPLC. Results. After 40 minutes of chewing gums containing 0, 1.5, 3, and 7% w/w of peppermint oil, the release of KSL (W) was 80, 81, 84, and 91 %, respectively. Methyl salicylate at a concentration of 5% w/w resulted in an increase of KSL (W) release by ~ 25% after 40 minutes of chewing. Gum formulations containing 0.5 and 5% of glycerin released ~ 50% and 57% of KSL (W) after 10 minutes, respectively, and a plateau (~ 86%) was reached after 60 minutes for both formulations. Glycerin substantially accelerated the initial release of KSL (W) possibly due to softening the consistency of the gum base. The addition of 3.5% of liquid paraffin increased the peptide release rate as well; approximately 60% of peptide was released after 10 minutes and the complete release was achieved within 40 minutes. A blend of 0.5% glycerin and 1.5% of peppermint oil showed a desirable release profile and was selected as optimal for a chewing gum formulation. Conclusion. The addition of the flavor agents, peppermint oil and methyl salicylate, and the humectants, glycerin and liquid paraffin, resulted in an increase of KSL (W) release and the combination of glycerin and peppermint oil provided a favorable gum consistency and taste.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
