Okra Fruit Gum-Chitosan Impregnated Polymer Network Films: Formulation and Substantial Depiction

Nagpal, Meenu; Aggarwal, Geeta; Jain, Upendra Kumar; Madan, Jitender

doi:10.22159/ajpcr.2017.v10i10.20362

Cited by 5 publications

(2 citation statements)

References 14 publications

(19 reference statements)

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“…In the study, formulation, and evaluation of okra fruit gum (OFG)-chitosan (CH) impregnated polymer network films were investigated. Their results revealed that -COO − moieties present in OFG and -NH3 + moieties present in CH interaction improved the chitosan okra gum film-forming properties (Nagpal et al 2017). Unlike this study in the present study, carboxymethyl-chitosan was preferred due to better solubility and active bioactive compound added to prepared biopolymer films.…”

Section: Introductionmentioning

confidence: 51%

Olive Leaf Polyphenols Loaded Mucoadhesive Oral Films

Köse

Işik

Bayraktar

2021

Mühendislik Bilimleri Ve Tasarım Dergisi

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Among drug delivery systems, mouth dissolving films (MDFs) are a form of drug administration with many advantages. Some problems could be experienced, primarily in pediatric and geriatric patients with conventional drug delivery methods as swallowing. It is of great convenience to dispensing the drug with a film dispersed in the mouth in such cases. In this study, for the preparation of films, the solvent casting method was preferred. The effect of biopolymer ratio and loaded olive leaf extract on the film properties were investigated with the central composite experimental design. Characterization studies of the prepared films were done with AFM, SEM, and FTIR analysis. Based on the characterization studies, the four best formulations were chosen, and further investigations were focused on these formulations. Formulation 8 was chosen as the optimum formulation among 17 formulations due to its better film properties as flexibility and homogeneity, lower disintegration time 200s, and a higher antioxidant capacity 3.21 mM TEAC/g MDF. The obtained data revealed that it is possible to deliver olive leaf polyphenols with the prepared mouth dissolving films.

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Section: Introductionmentioning

confidence: 51%

Olive Leaf Polyphenols Loaded Mucoadhesive Oral Films

Köse

Işik

Bayraktar

2021

Mühendislik Bilimleri Ve Tasarım Dergisi

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“…Okra is a great resource for obtaining a safe option of mucilage [ 93 ]. According to Nagpal et al [ 94 ], processing okra with a polymer that has the property of forming films, such as chitosan, could increase its use in the production of medicines.…”

Section: Pharmaceutical Technologymentioning

confidence: 99%

Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits

Dantas

Buriti

Florentino

2021

Plants

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Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach, intestines, and kidneys, as it is a potential functional food. Its mucilage is a highly viscous polysaccharide that is mostly composed of monosaccharides D-galactose, L-rhamnose, and galacturonic acid, as well as proteins and minerals. The functional properties of okra mucilage have been widely studied, mainly for its potential antidiabetic activity; thus, its use as adjuvant or nutraceutical therapy for diabetes is very promising. Due to its rheological properties, it is a potential resource for pharmaceutical and food applications. Okra mucilage can be extracted by several methods, which can directly influence its physicochemical characteristics and biological activity. Features such as low cost, non-toxicity, biocompatibility, and high availability in nature arouse the interest of researchers for the study of okra mucilage. The survey of research on the applications of okra mucilage highlights the importance of using this promising source of bioactive compounds with interesting technological properties. The potential of okra as a functional food, the properties of okra mucilage, and its technological applications are discussed in this review.

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