Polysaccharide-based edible moisture barrier coatings for effervescent tablets
Sustainable polysaccharide-based edible coatings that protect effervescent tablets from moisture during storage while dissolving on contact with water. Combines multiple food-grade biopolymers to overcome the hydrophilic limitations of single-component coatings, enabling longer shelf-life and reliable tablet performance.
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.
About UNSW Sydney
UNSW Sydney is a comprehensive, multi‑faculty public research university spanning STEM, medicine, business and law, and the arts and social sciences. Industry connection is built into the model through a long‑running co‑op program and co‑location with a major hospital precinct in Randwick, enabling faster translation and trials. A Canberra campus deepens defence‑aligned collaboration. Research is supported by competitive awards from the Australian Research Council and the National Health and Medical Research Council, plus state programs and industry partnerships. A dedicated technology transfer office and founder programs guide IP, licensing, and startup formation with clear pathways for sponsored research.
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