Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent
The study aims to formulate and optimise topical antibacterial preparation using Malaysian kelulut honey as the active ingredient and guar gum as the polymeric agent. Response surface methodology (RSM) was used to optimise the preparation. The acidity, honey concentration, and guar gum concentration...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2021
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/33260/ http://umpir.ump.edu.my/id/eprint/33260/1/Optimisation%20and%20evaluation%20of%20antibacterial%20topical%20preparation%20from%20Malaysian%20kelulut%20honey%20using%20guar%20gum%20as%20polymeric%20agent.pdf |
| _version_ | 1848824213251555328 |
|---|---|
| author | Mohd Amir Shahlan, Mohd Aspar Raihana Z., Edros Norul Amilin, Hamzah |
| author_facet | Mohd Amir Shahlan, Mohd Aspar Raihana Z., Edros Norul Amilin, Hamzah |
| author_sort | Mohd Amir Shahlan, Mohd Aspar |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | The study aims to formulate and optimise topical antibacterial preparation using Malaysian kelulut honey as the active ingredient and guar gum as the polymeric agent. Response surface methodology (RSM) was used to optimise the preparation. The acidity, honey concentration, and guar gum concentration were the independent variables. Meanwhile, the zone of inhibitions on Staphylococcus aureus ATCC6538 and Escherichia coli ATCC8739 were the response variables. The optimal preparation was evaluated on its physicochemical properties, viscosity, antibacterial efficacy, and stability. The antibacterial efficacy of the optimal preparation was compared to the commercial antibacterial gel (MediHoney™, Comvita). The optimal preparation was formulated at pH 3.5, honey concentration of 90% (w/v), and guar gum concentration of 1.5% (w/v). The inhibition zones measured on S. aureus ATCC6538 was 16.2 mm and E. coli ATCC8739 was 15.8 mm, respectively. The optimal preparation showed good physicochemical properties and effective antibacterial properties. However, the viscosity of the preparation was reduced by more than 50% during the six months of the stability study. Guar gum is a potential polymeric agent in preparing kelulut as topical preparation with effective antibacterial properties. Consideration of additional stabilising or preservative agent
is recommended to overcome the reduction of viscosity over time. |
| first_indexed | 2025-11-15T03:09:27Z |
| format | Article |
| id | ump-33260 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:09:27Z |
| publishDate | 2021 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-332602022-01-25T07:10:19Z http://umpir.ump.edu.my/id/eprint/33260/ Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent Mohd Amir Shahlan, Mohd Aspar Raihana Z., Edros Norul Amilin, Hamzah RM Therapeutics. Pharmacology TP Chemical technology The study aims to formulate and optimise topical antibacterial preparation using Malaysian kelulut honey as the active ingredient and guar gum as the polymeric agent. Response surface methodology (RSM) was used to optimise the preparation. The acidity, honey concentration, and guar gum concentration were the independent variables. Meanwhile, the zone of inhibitions on Staphylococcus aureus ATCC6538 and Escherichia coli ATCC8739 were the response variables. The optimal preparation was evaluated on its physicochemical properties, viscosity, antibacterial efficacy, and stability. The antibacterial efficacy of the optimal preparation was compared to the commercial antibacterial gel (MediHoney™, Comvita). The optimal preparation was formulated at pH 3.5, honey concentration of 90% (w/v), and guar gum concentration of 1.5% (w/v). The inhibition zones measured on S. aureus ATCC6538 was 16.2 mm and E. coli ATCC8739 was 15.8 mm, respectively. The optimal preparation showed good physicochemical properties and effective antibacterial properties. However, the viscosity of the preparation was reduced by more than 50% during the six months of the stability study. Guar gum is a potential polymeric agent in preparing kelulut as topical preparation with effective antibacterial properties. Consideration of additional stabilising or preservative agent is recommended to overcome the reduction of viscosity over time. Universiti Putra Malaysia Press 2021-01-22 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/33260/1/Optimisation%20and%20evaluation%20of%20antibacterial%20topical%20preparation%20from%20Malaysian%20kelulut%20honey%20using%20guar%20gum%20as%20polymeric%20agent.pdf Mohd Amir Shahlan, Mohd Aspar and Raihana Z., Edros and Norul Amilin, Hamzah (2021) Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent. Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent, 29 (1). pp. 565-592. ISSN 0128-7680 (Printed) 2231-8526(Online). (Published) https://doi.org/10.47836/pjst.29.1.30 https://doi.org/10.47836/pjst.29.1.30 |
| spellingShingle | RM Therapeutics. Pharmacology TP Chemical technology Mohd Amir Shahlan, Mohd Aspar Raihana Z., Edros Norul Amilin, Hamzah Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent |
| title | Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent |
| title_full | Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent |
| title_fullStr | Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent |
| title_full_unstemmed | Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent |
| title_short | Optimisation and evaluation of antibacterial topical preparation from Malaysian kelulut honey using guar gum as polymeric agent |
| title_sort | optimisation and evaluation of antibacterial topical preparation from malaysian kelulut honey using guar gum as polymeric agent |
| topic | RM Therapeutics. Pharmacology TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/33260/ http://umpir.ump.edu.my/id/eprint/33260/ http://umpir.ump.edu.my/id/eprint/33260/ http://umpir.ump.edu.my/id/eprint/33260/1/Optimisation%20and%20evaluation%20of%20antibacterial%20topical%20preparation%20from%20Malaysian%20kelulut%20honey%20using%20guar%20gum%20as%20polymeric%20agent.pdf |