Optimisation and development of aegle marmelos incorporated prunus amaygdalus var dulcis gum capsule film

Authors

  • Reshma Syed Avinashilingam Institute for Home Science and Higher Education for Women
  • Balasasirekha R Avinashilingam Institute for Home Science and Higher Education for Women

DOI:

https://doi.org/10.46947/joaasr342021127

Keywords:

Almond gum, Aegle marmelos, Prunus amaygdalus, vilvam, capsule, peptic ulcer, solubility, swelling index, moisture content, total bacterial count.

Abstract

Prunus amaygdalus var dulcis gum commonly known as almond gum is a polymer. Capsules made up
of almond gum was used as a stand-in to gelatin capsule and the fusion of Aegle marmelos was found to help
prevent peptic ulcer. Anti-bacterial property of almond gum helps increasing the shelf life of capsules. To
standardize and formulate Aegle marmelos incorporated Prunus amaygdalus var dulcis gum capsule and to
assess the microbial and solubility properties of Aegle marmelos incorporated Prunus amaygdalus var dulcis
gum capsule. The samples were formulated and standardized using five grams of almond gum and one gram
of Aegle marmelos. Glycerol and sorbitol were used as plasticizers. Hydroxy Propyl Methyl Cellulose and
carrageenan gum were used as a binding agent for the formulation of Aegle marmelos incorporated almond
gum capsule and it entails antioxidant, anti-ulcerative and anti-bacterial property. Predominantly, the antiulcerative property was due to the tannin content. The microbial content and solubility properties were also
determined and compared with gelatin capsules. The swelling property and moisture content of the sample
decreased as the concentration increased. The total bacterial count of Aegle marmelos incorporated almond
gum capsule of AMV1 was 5.0± 0.042 CFU/g and for AMV2 was 7.0±0.023 CFU/g when compared with
standard (98.0 ± 0.05 CFU/g) and is significant at 5% level. The water solubility content of standard was 25%
and for AMV1 and AMV2 was 80% and 97% respectively and found to be significant at 5% level. The
swelling index of AMV1 was higher at 40 % when compared to standard (20%) and AMV2 (30%) and is due
to presence of high volume of water using method I. Using method II, the swelling index of AMV1 was higher
at 9.3 compared to other two samples of standard (-6.3) and AMV2 (-3.8) and is because of the medium
density of the material. The moisture content of AMV1 was higher at 23% as determined by two methods
when compared with standard and AMV2. The tannin content in Aegle marmelos helps to prevent peptic ulcer
in individuals and almond gum, a natural polymer is a best vegetarian capsule alternative to gelatin. capsule.
The present study proved that anti-bacterial and solubility properties of Aegle marmelos incorporated almond
gum and is far better in health perspective as compared to normal commercial capsule.

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Published

2021-12-15

How to Cite

Reshma Syed, & Balasasirekha R. (2021). Optimisation and development of aegle marmelos incorporated prunus amaygdalus var dulcis gum capsule film. JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH, 3(4), 35–41. https://doi.org/10.46947/joaasr342021127