Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties
Nanoemulsions were formulated as hydrogels, incorporating extract from jackfruit leaf (JLE) and consisting of a blend of xanthan gum and fish gelatin (XAN-GEL). Utilizing the spontaneous emulsification technique, single xanthan gum (XAN), single fish gelatin (GEL), and XAN-GEL blends were hydrated...
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North Carolina State University
2025-01-01
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| Online Access: | https://ojs.bioresources.com/index.php/BRJ/article/view/23927 |
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| author | Haswani Maisarah Mustafa Nor Amaiza Mohd. Amin Rabitah Zakaria Mohd. Shamsul Anuar Azhari Samsu Baharuddin |
| author_facet | Haswani Maisarah Mustafa Nor Amaiza Mohd. Amin Rabitah Zakaria Mohd. Shamsul Anuar Azhari Samsu Baharuddin |
| author_sort | Haswani Maisarah Mustafa |
| collection | DOAJ |
| description | Nanoemulsions were formulated as hydrogels, incorporating extract from jackfruit leaf (JLE) and consisting of a blend of xanthan gum and fish gelatin (XAN-GEL). Utilizing the spontaneous emulsification technique, single xanthan gum (XAN), single fish gelatin (GEL), and XAN-GEL blends were hydrated at a mass ratio (0.5 to 2.5% w/v) and were prepared and subsequently assessed for various parameters such as droplet size, polydispersity index (PDI), zeta potential, colloidal stability, and viscosity. Additionally, plain nanoemulsion (NE) and carbomer were synthesized as control samples for comparative analysis. The droplet size, PDI, and zeta potential values of the developed nanoemulsion and gelled nanoemulsion fell within the ranges of 131 to 223 nm, 0.23 to 0.33, and -27.3 to -47.3 mV, respectively. Notably, all formulations exhibited stability except for the lower amount of XAN ratio blends at 1.0% (MD) and 0.5% (ME). Furthermore, all stable nanoemulsion gels demonstrated shear thinning behavior, and the highest amount of XAN ratio blends at 2.0% (MA) enhanced the viscosity of the nanoemulsion by fine tuning the rheological characteristics of the targeted gelled nanoemulsion suitable for future topical drug delivery application. |
| format | Article |
| id | doaj-art-88b7495ce61849818fcf0def93c82b33 |
| institution | Kabale University |
| issn | 1930-2126 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | North Carolina State University |
| record_format | Article |
| series | BioResources |
| spelling | doaj-art-88b7495ce61849818fcf0def93c82b332025-02-10T23:56:27ZengNorth Carolina State UniversityBioResources1930-21262025-01-01201205620702678Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and PropertiesHaswani Maisarah Mustafa0Nor Amaiza Mohd. Amin1Rabitah Zakaria2Mohd. Shamsul Anuar3Azhari Samsu Baharuddin4Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, SelangorDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, SelangorDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, SelangorDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, SelangorDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, SelangorNanoemulsions were formulated as hydrogels, incorporating extract from jackfruit leaf (JLE) and consisting of a blend of xanthan gum and fish gelatin (XAN-GEL). Utilizing the spontaneous emulsification technique, single xanthan gum (XAN), single fish gelatin (GEL), and XAN-GEL blends were hydrated at a mass ratio (0.5 to 2.5% w/v) and were prepared and subsequently assessed for various parameters such as droplet size, polydispersity index (PDI), zeta potential, colloidal stability, and viscosity. Additionally, plain nanoemulsion (NE) and carbomer were synthesized as control samples for comparative analysis. The droplet size, PDI, and zeta potential values of the developed nanoemulsion and gelled nanoemulsion fell within the ranges of 131 to 223 nm, 0.23 to 0.33, and -27.3 to -47.3 mV, respectively. Notably, all formulations exhibited stability except for the lower amount of XAN ratio blends at 1.0% (MD) and 0.5% (ME). Furthermore, all stable nanoemulsion gels demonstrated shear thinning behavior, and the highest amount of XAN ratio blends at 2.0% (MA) enhanced the viscosity of the nanoemulsion by fine tuning the rheological characteristics of the targeted gelled nanoemulsion suitable for future topical drug delivery application.https://ojs.bioresources.com/index.php/BRJ/article/view/23927artocarpinfish gelatinjackfruit leaf extractnanoemulsion gelxanthan gum |
| spellingShingle | Haswani Maisarah Mustafa Nor Amaiza Mohd. Amin Rabitah Zakaria Mohd. Shamsul Anuar Azhari Samsu Baharuddin Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties BioResources artocarpin fish gelatin jackfruit leaf extract nanoemulsion gel xanthan gum |
| title | Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties |
| title_full | Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties |
| title_fullStr | Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties |
| title_full_unstemmed | Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties |
| title_short | Effect of Gelatin/Xanthan Gum Ratios on Jackfruit Leaf Extract Nanoemulsion Gel Stability and Properties |
| title_sort | effect of gelatin xanthan gum ratios on jackfruit leaf extract nanoemulsion gel stability and properties |
| topic | artocarpin fish gelatin jackfruit leaf extract nanoemulsion gel xanthan gum |
| url | https://ojs.bioresources.com/index.php/BRJ/article/view/23927 |
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