Abstract

Title : THE DEVELOPMENT OF POROUS FILM FROM POLYVINYL ALCOHOL AND MUNG BEAN STARCH USING MICROWAVE RADIATION AND FREEZE&THAW METHOD
By : NICHALADA KAEWKANHA AND KANNARIN PIRIYANON
Degree : DOCTOR OF PHARMACY
Advisor : DR. CHONLADDA PITCHAYAJITTIPONG AND ASST. PROF. WARISADA SILAON
Keywords : POROUS FILM, POLYVINYL ALCOHOL, MUNG BEAN STARCH, MICROWAVE, FREEDE&THAW TECHNIQUE
   
THE DEVELOPMENT OF POROUS FILM FROM POLYVINYL ALCOHOL AND MUNG BEAN STARCH USING MICROWAVE RADIATION AND FREEZE&THAW METHOD NICHALADA KAEWKANHA AND KANNARIN PIRIYANON DOCTOR OF PHARMACY PHARMACEUTICAL SCIENCES DR. CHONLADDA PITCHAYAJITTIPONG AND ASST. PROF. WARISADA SILAON POROUS FILM, POLYVINYL ALCOHOL, MUNG BEAN STARCH, MICROWAVE, FREEDE&THAW TECHNIQUE Hydrogels are the networks of polymer chains which are able to absorb water throughout the polymer structure. Hydrogels are prepared from either the synthetic polymers e.g. polyvinyl alcohol or natural polymers including polysaccharides. Synthetic polymers can create the strengthen films nevertheless poor water absorbability as comparing with those from natural polymer. The blending of both of polymers possibly improved such film properties. The porous film can be used for various applications such as biomedical materials. This research was to develop the porous blended film of polyvinyl alcohol and mung bean starch using microwave radiation and freeze & thaw technique. Polyvinyl alcohol and mung bean starch were blended in the ratio of 19=1 and added sublimating agent such as camphor and ammonium bicarbonate. Then, the preparing samples were treated with microwave radiation at 450 watts for 10 minutes and freeze (-20 ºC) & thaw (55 ºC) technique to heat up hydrogels and produce dried porous film. Hydrogels and films were evaluated in terms of viscosity, thickness, swelling, solubility and the change in functional groups of film components by FTIR spectroscopy. The blended film of polyvinyl alcohol and mung bean starch composed of camphor and ammonium bicarbonate from both methods showed the lowering in the capacity of swelling, but enhancing in the capacity of dissolution. Additionally, both methods did not change the functional groups of the FTIR patterns as comparing to the pure compounds of polyvinyl alcohol and mung bean starch. Polyvinyl alcohol / mung bean starch blended film has a desirable property of dissolution, that been able to develop to porous dissolving film for oral drug delivery.
   
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