Formulation of Mulberry Leaf (Morus Alba L.) Extract Hydrogel Beads Using Cross-Linked Pectin

Surini, Silvia; Diandra, Defira Metha

doi:10.22159/ijap.2017.v9s1.78_85

Cited by 6 publications

(4 citation statements)

References 4 publications

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“…Several biological properties of mulberry leaves have been reported, including antihyperglycaemic, antihyperlipidaemic, anti-obesity, antihypertensive, antioxidative, anti-inflammatory, antiatherosclerosis, and cardioprotective effects. The dominant compounds responsible for the pharmacological effects of mulberry leaves included DNJ, phenolics, and flavonoids [5,17]. 1-DNJ is the most dominant iminosugar alkaloid in mulberry leaves which exhibits an inhibitory effect on mammalian glucosidase enzymes.…”

Section: Resultsmentioning

confidence: 99%

Development of Herbal Capsules Containing Mulberry Leaf and Black Tea Extracts Using the Modified Liquisolid Techniques

2019

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Objective: The objective of this study was to develop the capsules containing mulberry leaf extract (MLE) and black tea extract (BTE). Methods: MLE and BTE were prepared by maceration and determined for phytochemicals, in vitro alpha-amylase and alpha-glucosidase inhibitory activities using the enzymatic colorimetric assay. The granules of MLE and BTE were prepared by the application of liquisolid technique and evaluated for the flow properties. The selected granule formulation was filled into the hard gelatin capsule and evaluated for weight variation and disintegration. Results: The yields of MLE and BTE solid extracts were 8.12 and 4.23% w/w, respectively. Total phenolic and total flavonoid contents were 32.46±5.22 mg TAE/g DW and 44.03±3.37 mg QE/g DW for MLE and 244.66±23.28 mg TAE/g DW and 214.43±3.22 mg QE/g DW for BTE, respectively. The IC50 for alpha-amylase of MLE and BTE were 0.69±0.04 and 3.34±0.08 mg/ml, respectively; whereas those for alpha-glucosidase of MLE and BTE were 0.67±0.42 and 0.43±0.15 mg/ml, respectively. The granule prepared with MCC and silica at the ratio of 20:1 showed the highest flowability. The weight variation of the prepared MLE and BTE capsules was within the range of the limitation criteria of ±5%. The average disintegration time of capsules was 1.1±0.1 min. Conclusion: Herbal capsules of MLE and BTE were successfully prepared. The suitable carrier and coating were MCC and silica with a ratio of 20:1. This study revealed the potential application of liquisolid technique as a tool to produce a capsule of herbal crude extracts.

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Section: Resultsmentioning

confidence: 99%

Development of Herbal Capsules Containing Mulberry Leaf and Black Tea Extracts Using the Modified Liquisolid Techniques

2019

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“…The estimation of ocular melanin content was shown in Figure 3. Previous studies have shown that the introduction of a new mulberry extract as a nutraceutical product and the development of a suitable dosage form can increase the quality of the final product (15) . The mulberry leaf extract in a nutraceutical product developed by Surini et al research has been formulated into hydrogel beads.…”

Section: Resultsmentioning

confidence: 99%

“…The mulberry leaf extract in a nutraceutical product developed by Surini et al research has been formulated into hydrogel beads. Hydrogel beads made from mulberry leaf extract have the potential to be used as an intriguing orally administered nutraceutical (15) .…”

Section: Resultsmentioning

confidence: 99%

Formulation of Nanostructured Lipid Carrier Gel From Mulberry Root Extract (Morus alba L.) as Whitening Agent using Zebrafish Modelling

Faizatun,

Murti

2023

Indonesian. J. Pharm. Sci.

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Mulberry is a plant that has been shown to be effective as a whitening agent. The objective of this research was to evaluate the efficacy of mulberry root extract (MRE) and its nanostructured lipid carrier (NLC) extracts in terms of their ability to lighten skin tone by using zebrafish as a model. NLC were formulated into gel preparations. The whitening effect of MRE and NLC was evaluated, and the melanin content of the extracts was found to be the result of the evaluation. Based on the results of morphological observations, a decrease in melanin levels was seen in the eye. In the mulberry root extract, the melanin level decreased with an increase in the concentration of the mulberry root extract. In the NLC of mulberry root extract, a decrease in melanin levels was obtained at an increased NLC concentration of mulberry root extract. It can be concluded that mulberry root NLC has the ability to act as a whitening agent, which is distinguished by the reduction of melanin content.

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“…Glucose is an essential nutrient that maintains glucose homeostasis, which is vital to the normal physiology of cells [50]. A previous study reported that K-carrageenan can reduce blood glucose in diabetic male Wistar rats (Ratus norvegicus) [51]. Glucose is an important energy source that is the primary fuel for the brain and muscles.…”

Section: Sugar Analysis Using Hplcmentioning

confidence: 99%

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

Nasir

Yuswan

Shah

et al. 2023

Gels

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This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0–0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R2) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl2, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.

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Formulation of Mulberry Leaf (Morus Alba L.) Extract Hydrogel Beads Using Cross-Linked Pectin

Cited by 6 publications

References 4 publications

Development of Herbal Capsules Containing Mulberry Leaf and Black Tea Extracts Using the Modified Liquisolid Techniques

Development of Herbal Capsules Containing Mulberry Leaf and Black Tea Extracts Using the Modified Liquisolid Techniques

Formulation of Nanostructured Lipid Carrier Gel From Mulberry Root Extract (Morus alba L.) as Whitening Agent using Zebrafish Modelling

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

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