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Mohd-Aspar MA, Edros R, Hamzah NA. Optimisation of topical antibacterial preparation from Malaysian kelulut honey by using xanthan gum as polymeric agent. Trop Biomed. 2021;38(3):226-238doi: 10.47665/tb.38.3.062.
Mohd-Aspar, M. A., Edros, R., & Hamzah, N. A. (2021). Optimisation of topical antibacterial preparation from Malaysian kelulut honey by using xanthan gum as polymeric agent. Tropical biomedicine, 38(3), 226-238. https://doi.org/10.47665/tb.38.3.062
Mohd-Aspar, M A, et al. "Optimisation of topical antibacterial preparation from Malaysian kelulut honey by using xanthan gum as polymeric agent." Tropical biomedicine vol. 38,3 (2021): 226-238. doi: https://doi.org/10.47665/tb.38.3.062
Mohd-Aspar MA, Edros R, Hamzah NA. Optimisation of topical antibacterial preparation from Malaysian kelulut honey by using xanthan gum as polymeric agent. Trop Biomed. 2021 Sep 01;38(3):226-238. doi: 10.47665/tb.38.3.062. PMID: 34362865.
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Trop Biomed. 2021 Sep 01;38(3):226-238. doi: 10.47665/tb.38.3.062.

Optimisation of topical antibacterial preparation from Malaysian kelulut honey by using xanthan gum as polymeric agent.

Tropical biomedicine

M A Mohd-Aspar, R Edros, N A Hamzah

Affiliations

  1. Centre of Excellence for Advanced Research in Fluid Flow, Universiti Malaysia Pahang, Lebuhraya Tun Razak, 23600 Kuantan, Pahang, Malaysia.
  2. Faculty of Chemical & Process Engineering Technology, Universiti Malaysia Pahang, Lebuhraya Tun Razak, 23600 Kuantan, Pahang, Malaysia.
  3. The Pathology and Laboratory Medicine Department, Sultan Ahmad Shah Medical Centre, 25200 Kuantan, Pahang, Malaysia.

PMID: 34362865 DOI: 10.47665/tb.38.3.062

Abstract

The study aims to formulate and optimise topical antibacterial preparation by using Malaysian kelulut honey as the active ingredient and xanthan gum as the polymeric agent. Response surface methodology was used to optimise the preparation. The acidity, honey concentration and xanthan gum concentration were the independent variables. The zone of inhibitions on S. aureus ATCC6538 and E. 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 commercially antibacterial gel (MediHoney™, Comvita). The optimal preparation was formulated at pH of 3.5, honey concentration of 90% (w/v) and xanthan gum concentration of 1.5% (w/v) with the inhibition zones measured on S. aureus ATCC6538 was 16.2 mm and E. coli ATCC8739 was 15.8 mm respectively. The factors of acidity and honey concentration have significantly influenced the inhibition zone on S. aureus ATCC6538 and E. coli ATCC8739. The utilisation of xanthan gum as the polymeric agent was fit for the preparation which showed by adequate physicochemical properties and retained of the antibacterial effects. This was supported by constant viscosity and efficacy of the preparation within the six months of stability study indicating stable and reliable preparation. Xanthan gum is a potential polymeric agent due to its effective use in preparing stable preparation with effective antibacterial properties.

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