Polysaccharide-based edible moisture barrier coatings for effervescent tablets

Overview

Effervescent tablets require protection from moisture during storage but must dissolve quickly when placed in water. This research addresses that dual challenge through polysaccharide-based edible coatings engineered as effective moisture barriers. By combining multiple food-grade biopolymers, the coatings overcome the inherent hydrophilic weakness of single-polysaccharide films, delivering a sustainable, economical, and natural solution for tablet preservation. The approach supports longer shelf-life, reliable tablet dissolution, and compliance with sensorial requirements such as taste and visual appearance.

Technical specifications

• Composite or layer-by-layer coating design combining two or more polysaccharide components to form a continuous network with tailored barrier and dissolution properties
• All components are edible and food-grade, sourced from abundant, low-cost natural materials
• Controlled network formation during preparation allows adjustment of coating characteristics and functionality to meet specific moisture barrier and dissolution targets
• Customisable formulation enabling selection of the most compatible polysaccharide combinations and identification of any additional biopolymers or additives needed
• Scalable coating application methods to be tested to determine the most suitable and efficient production technology
• Organoleptic optimisation including visual appearance and taste throughout shelf-life
• Stability testing under accelerated storage conditions to evaluate shelf-life, moisture barrier performance, water dissolvement, and coating-tablet interactions

Technology readiness level

The project builds on preliminary studies in which polysaccharide combination properties have been examined throughout the coating process, demonstrating effects on network formation and coating functionality. Future validation will involve selecting the most compatible polysaccharides, refining formulations to achieve the desired network, testing scalable application methods, and conducting accelerated stability and organoleptic studies. The research is conducted at UNSW Sydney's School of Chemical Engineering and Food Science, drawing on expertise in polysaccharide formulation, spray drying, microencapsulation, and controlled release systems for food powders.