Open AccessFORMULATION OF MULBERRY LEAF (MORUS ALBA L.) EXTRACT HYDROGEL BEADS USING CROSS-LINKED PECTIN
Author(s) -
Silvia Surini,
Defira Metha Diandra
Publication year - 2017
Publication title -
international journal of applied pharmaceutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.238
H-Index - 15
ISSN - 0975-7058
DOI - 10.22159/ijap.2017.v9s1.78_85
Subject(s) - nutraceutical , pectin , swelling , chemistry , food science , extraction (chemistry) , traditional medicine , chromatography , materials science , medicine , composite material
Objective: Nutraceutical products have now gained considerable interest to be consumed regularly. Since the active substances in nutraceuticalproducts are provided by nature, they are safe to consume. The development of a dosage form and the appearance of a modern nutraceutical productcan improve product quality. Therefore, this research aimed to formulate a nutraceutical product, mulberry leaf extract, into hydrogel beads that swellin water and that can be administered orally.Methods: Deoxynojirimycin, the active substance in mulberry leaf extract hydrogel beads, has the efficacy of an anti-diabetic agent. In this research,there were four formulations: The variations 1:2 and 1:3 of the extract-to-polymer ratio and the variations 2.5% and 5% of the cross-linkerconcentration.Results: The results showed that hydrogel beads had a spherical form with an unsmooth surface and a brown color, and they were able to swell inwater. The best formula was Formula 1, with a 1:2 extract-to-polymer ratio and a 2.5% cross-linker concentration. Formula 1 produced an averagediameter of 3.6 mm, a swelling ability of 210.68%, and immediate swelling in water for 30 seconds.Conclusions: Mulberry leaf extract hydrogel beads could be used as an interesting nutraceutical product.