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Review Article | Open Access

Development of hyaluronic acid-based edible film for alleviating dry mouth

Dong-Keon Kweona, Jung-Ah Hanb( )
Jinwoo Bio Co., Ltd., Yongin 17111, Korea
Department of Food and Nutrition, Sangmyung University, Seoul 03016, Korea
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Abstract

For alleviating dry mouth symptoms, edible films based on hyaluronic acid (HA) with 3 different mw (800, 1200 and 2300 kDa) were prepared (800F, 1200F and 2300F, respectively), and the properties as well as effectiveness were compared. The concentration of each HA dispersion for film forming was set as 3.0%, 1.5% or 1.0%, for the mw 800, 1200 and 2300 kDa, respectively, based on the solubility. The 800F showed the highest thickness, tensile strength, and water vapor transparency, whereas obtained the lowest transparency and elongation at break among samples. All of the HA films showed safety against microorganism during 28 storage day at 40 °C with 60% humidity. The optimum site for film attachment in mouth was the palate, and 800F was the most effective for stimulating saliva secretion, eliciting a 38% increase compared to control (without film), tested by the elderly over 65 years old. By the sensory test, 800F was also the most acceptable. Based on above results, the edible films effectively stimulating saliva secretion could be produced with HA, and the physical, sensory characteristics as well as disintegration times of the film could be controlled by mw and the dissolution concentration of HA.

Keywords

Edible filmHyaluronic acidSaliva stimulatingTensile strengthThickness

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 371-377
DOI: 10.1016/j.fshw.2022.07.039
Cite this article:
Kweon D-K, Han J-A. Development of hyaluronic acid-based edible film for alleviating dry mouth. Food Science and Human Wellness, 2023, 12(2): 371-377. https://doi.org/10.1016/j.fshw.2022.07.039

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Received: 15 June 2021
Revised: 09 July 2021
Accepted: 17 August 2021
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CCBY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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