Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/51942
標題: 含檸檬草精油之樹薯澱粉/褐藻酸鈉口含片的 開發
Development of tapioca starch/sodium alginate oral strip with lemongrass essential oil
作者: Chen, Jian-Hong
陳建宏
關鍵字: oral strip;口含片;edible film;lemongrass essential oil;tapioca starch;sodium alginate;可食膜;檸檬草精油;樹薯澱粉;褐藻酸鈉
出版社: 食品暨應用生物科技學系所
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摘要: 
Oral strip is an extended application from edible film and can be added with various kinds of active pharmaceutical ingredients depending on the consumer''s need. The aim of this study was to develop a tapioca starch/sodium alginate based oral strip protocol with lemongrass essential oil (LEO). The thickness, gloss, mechanical property, solubility, microstructure and the deodorizing activity of the oral strip protocol would be evaluated as well. Composition analysis of LEO revealed that the major component in LEO was beta - citral. Physical properties of film-forming solutions with different starch/alginate ratios to make a total solid content of 3%, and added with 0.6% glycerol and 0.25% lemongrass essential oil (LEO), were then evaluated. It was found that the final viscosity of film forming solution increased with increasing the ratio of sodium alginate, and samples with a starch/sodium alginate ratio of 2.2/0.8 showed the highest final viscosity (up to 581 mPa‧s). The gloss appearance, moisture content and water solubility of the resulting oral strip was about 100, 13% and 67%, respectively. Mechanical characteristics, including puncture and tensile strength, were about 9 and 40 N, respectively. As starch/alginate ratio was maintained at 2.2/0.8 but adding different concentrations of LEO, the mechanical strength of oral strip decreased with increasing LEO concentrations, implying the plasticizer-like effect of LEO. Antibacterial test results revealed that the inhibition diameter of oral pathogen (Porphyromonas gingivalis, Prevotella intermedia, Prevotella nigrescens and Fusobacterium nucleatum) increased with increasing LEO concentration, particularly 1% LEO showed the most pronounced inhibition on Porphyromonas gingivalis and Prevotella intermedia. Furthermore, oral strip incorporated with 1% LEO showed significant inhibition on Prevotella intermedia. However, model deodorizing test results revealed that oral strip with various concentrations of LEO did not show significant effect on scavenging diallyl sulfide and diallyl disulfide. Hedonic sensory evaluation of oral strips incorporated with different concentrations of LEO was further performed by 35 panelists. The acceptable LEO level in starch/alginate based oral strip was found to be 0 - 0.5%. These results implied that starch/alginate based oral strip with LEO had application potential as a deodorizing product, and deserved for further research works.

口含片是可食膜的一種衍生應用,可於其中添加各種有效藥物成分來達到各種目的。本篇研究藉由添加檸檬草精油於樹薯澱粉/褐藻酸鈉口含片中,探討樹薯澱粉/褐藻酸鈉口含片厚度、光澤度、機械強度、溶解度、微細結構等特性及其後續應用於除口臭之可行性評估。由檸檬草精油的組成分析結果可知,精油內最主要的化合物為檸檬醛,其中又以β- Citral 為最大宗。將樹薯澱粉與褐藻酸鈉以不同比例配製成總固形物為 3% 的可食膜溶液,並添加 0.6% 甘油及 0.25% 檸檬草精油,進行物性分析。結果發現隨著褐藻酸鈉比例增加,可食膜溶液的黏度皆有上升的趨勢,以樹薯澱粉/褐藻酸鈉比例為 2.2/0.8 之組別最高,最終黏度可達 581 mPa‧s,所形成的口含片光澤度可達 100、膜內水分約為 13%、溶解度約為 67%,機械特性的部份,抗穿刺強度約為 9 N,而抗張強度約為 40 N。將樹薯澱粉/褐藻酸鈉比例固定在 2.2/0.8,添加不同濃度檸檬草精油於口含片中則發現,隨著檸檬草精油濃度的上升,口含片的機械強度有下降的趨勢,顯示添加檸檬草精油至薄膜內時會改變其機械特性,並有類似塑化作用的產生。除臭功能性評估之試驗結果發現,隨著精油濃度提高,四種口腔病原菌 (Porphyromonas gingivalis、Prevotella intermedia、Prevotella nigrescens、Fusobacterium nucleatum) 的抑菌圈直徑皆隨之增加,顯示檸檬草精油對這四種口腔菌皆有明顯的抑菌效果,尤其當精油添加達 1% 時,對 Porphyromonas gingivalis 和 Prevotella intermedia 有高度抑菌活性。將檸檬草精油添加於口含片中則發現當膜內含有 1% 的精油時會使口含片對 Prevotella intermedia 有高度抑菌活性。然而在模擬系統除臭試驗中,檸檬草精油口含片對於清除 diallyl sulfide 和 diallyl disulfide 此兩種化合物沒有明顯效果,而不同精油濃度口含片之間的清除能力也沒有顯著差異。感官品評的部份,35 位品評員喜歡的口含片精油濃度範圍落在 0 - 0.5% 間。實驗結果顯示本實驗樣品具有發展成為除口臭產品的潛力,但依舊有許多功能性值得未來再做進一步的探討。
URI: http://hdl.handle.net/11455/51942
其他識別: U0005-0908201120420700
Appears in Collections:食品暨應用生物科技學系

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