DEVELOPMENT AND IN VITRO EVALUATION OF A NEW TOPICAL O/W EMULGEL FROM FRUIT EXTRACT OF PYRUS COMMUNIS
Keywords:Pyrus communis, Emulgel, Stability testing, In vitro evaluation
Objective: The aim of the present study was to develop a new topical dosage form containing Pyrus communis fruit extract. Developed formulation was O/W Emulgel which was evaluated by its in vitro tests and its stability studies at different storage conditions.
Methods: Hydroalcoholic Pyrus communis extract was prepared by the maceration process. A 4% Pyrus communis emulgel was prepared by the combination of emulsion and gel at a specific temperature and mixing through homogenizers. The formulations having different concentration of carbopol 940 (gelling agent) were placed at 8 °C, 25 °C, 40 °C and 40 °C+75%RH for 3 mo in order to find out the most stable formulation. After the selection of final emulgel formulation was eventually further evaluated for in vitro studies such as phase separation, centrifugation, rheology, pH, conductivity, organoleptic properties and mean droplet size over a period of 12 w at 8 °C, 25 °C, 40 °C and 40 °C+75%RH.
Results: In vitro evaluation of the selected Pyrus communis emulgel formulation showed good resistance to phase separation on centrifugation, conductivity gradually increases due to oil in water emulgel and pH of formulation was gradually decreased. The rheological behavior was non-Newtonian pseudoplastic and showed shear thinning fluid behavior. Mean droplet size of Pyrus communis emulgel was 16.0±0.20 µm and after 90 d droplet size was 16.7±0.55 µm at high storage temperatures at 40 °C and 40 °C+75RH and no significant changes were observed at normal storage conditions at 8 °C and 25 °C.
Conclusion: Pyrus communis emulgel fresh fruit extract showed stable formulation at different storage conditions. This new formulation will be a good addition to pharmaceutical dosage forms made from traditionally used plants.
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