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In this work, chitosan films were prepared by a casting/solvent evaporation methodology using pectin or hydroxypropylmethyl cellulose to form polymeric matrices. Miconazole nitrate, as a model drug, was loaded into such formulations. These polymeric films were characterized in terms of mechanical properties, adhesiveness, and swelling as well as drug release. Besides, the morphology of raw materials and films was investigated by scanning electron microscopy; interactions between polymers were analyzed by infrared spectroscopy and drug crystallinity studied by differential scanning calorimetry and X-ray diffraction. In addition, antifungal activity against cultures of the five most important fungal opportunistic pathogens belonging to Candida genus was investigated. Chitosan:hydroxypropylmethyl cellulose films were found to be the most appropriate formulations in terms of folding endurance, mechanical properties, and adhesiveness. Also, an improvement in the dissolution rate of miconazole nitrate from the films up to 90% compared to the non-loaded drug was observed. The in vitro antifungal activity showed a significant activity of the model drug when it is loaded into chitosan films. These findings suggest that chitosan-based films are a promising approach to deliver miconazole nitrate for the treatment of candidiasis.

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Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken stock were enough to induce ionic gelation. After drying, Fourier transform infrared spectroscopy, thickness and mechanical properties of films obtained were determined. Calcium alginate-chicken stock films were heated at 130 °C for different times between 0 and 15 min. Mechanical and optical studies, differential scanning calorimetry, visual aspect and scanning electron microscopy were carried out to describe physicochemical properties of heat treated films. Heating developed a maroon ochre color and increased the brittleness (crispness) of the films related to the intensity of the treatment. Differential scanning thermometry and study on appearance of the films suggested that Maillard reactions may be responsible for the observed changes. Maillard reactions mainly occurred between reducing sugar monomers and free amino groups of gelatin peptides present in the chicken stock, and between alginate and gelatin peptides to a lesser extent. In addition, the plasticizing effect of fat added with chicken stock was also studied. These studies suggest a potential use of heat treated chicken stock films as a substitute of roasted chicken skin.