Simultaneous shade development, antibacterial, and antifungal functionalization of wool using Punica granatum L. Peel extract as a source of textile dye

ABSTRAKBuah delima (Punica granatum L.) secara empiris digunakan untuk mengobati masalah gigi dan mulut seperti sariawan. Pengembangan obat sariawan berbasis herbal dengan bentuk sediaan patch dilakukan untuk mempertahankan waktu kontak antara zat aktif dengan bagian sariawan. Polivinilpirolidon (PVP) digunakan sebagai polimer karena sifatnya mukoadhesif sehingga mampu berikatan pada mukosa mulut. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan PVP sebagai polimer mukoadhesif terhadap karakteristik fisik sediaan patch yang mengandung ekstrak kulit buah delima (EKBD). EKBD diperoleh dengan metode maserasi. Konsentrasi EKBD yang digunakan adalah 5% dan 10%. Sedangkan konsentrasi polimer PVP yang digunakan yaitu 30,29%, 33,04, 48,75%, dan 65,5%. Patch selanjutnya akan di evaluasi fisik yang meliputi keseragaman bobot dan dimensi ketebalan, pH permukaan, swelling, daya lekat, dan waktu lekat. Hasil menunjukkan bahwa patch yang mengandung ekstrak 10% dengan tambahan polimer konsentrasi 30,29% memiliki sifat yang cukup elastis disbanding dengan konsentrasi 48,75% dan 65,5%. Sedangkan uji evaluasi fisik menghasilkan keseragaman bobot dan dimensi yang seragam, pH 6,63, rata-rata indeks swelling 40,69% ± 16, dan rata-rata daya dan waktu lekat 13,50 ± 11,6. Dengan demikian dapat disimpulkan bahwa konsentrasi PVP terbukti berpengaruh pada sifat fisik patch yang dihasilkan. Kata kunci : Polivinilpirolidon; Ekstrak Kulit Buah Delima; Patch.ABSTRACTPomegranate (Punica granatum L.) is empirically used to treat dental and mouth problems such as reccurent aphthous stomatitis (RAS). The development of RAS therapy based on herbal with patches dosage forms is carried out to maintain the contact time between the active substance and the RAS. Polyvinylpyrrolidone (PVP) is used as a polymer because it is mucoadhesive, so it can bind to the oral mucosa. Aimed to determine the effect of the use of PVP as a mucoadhesive polymer on the physical characteristics of patches preparations containing pomegranate peel extract (PPE). PPE was obtained by maceration method. The PPE concentration used were 5% and 10%. PVP concentration used were 30.29%, 33.04%, 48.75%, and 65.5%. The patches properties such as uniformity of thickness, pH, swelling index, tensile and mucoadhesive strength. The results showed that patches containing 10% extract and PVP concentration of 30.29% had sufficient elastic properties compared to both concentration. While the physical evaluation test obtained uniform weights and dimensions that are uniform, pH 6.63, the average swelling index is 40.69% ± 16, and the tensile and mucoadhesive strength is 13.50 ± 11.6. Altogether, the concentration of PVP is proven to affect the physical properties of the resulting patch.Key word : Polyvinylpyrrolidone; Pomegranate Peel Extract; Patch.

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Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages

Ciência Rural ◽

10.1590/0103-8478cr20190689 ◽

2020 ◽

Vol 50 (4) ◽

Author(s):

Gilberto Rogério Zago ◽

Franciele Maria Gottardo ◽

Denise Bilibio ◽

Carla Patrícia Freitas ◽

Charise Dallazem Bertol ◽

...

Keyword(s):

Thiobarbituric Acid ◽

Punica Granatum ◽

Light Cycle ◽

Thiobarbituric Acid Reactive Substances ◽

High Concentration ◽

Pomegranate Peel ◽

Lipid Stability ◽

Ultrasound Assisted ◽

Punica Granatum L ◽

Peel Extract

ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.

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