Effect of Xanthan Gum Concentration Variations on the Physical Properties of Breadfruit Leaf (Artocarpus altilis) Extract Serum
Abstract
Breadfruit leaves (Artocarpus altilis) contain flavonoid compounds with high antioxidant activity capable of neutralizing free radicals and preventing premature aging. In this study, breadfruit leaf extract was formulated into a serum using xanthan gum as a gelling agent. Serum was chosen for its ability to contain high concentrations of active ingredients and its rapid absorption into the skin. Xanthan gum exhibits excellent stability across a wide range of pH and temperature, and it is easily combined with other pharmaceutical ingredients. The purpose of this study was to determine the effect of various xanthan gum concentrations on the physical quality of breadfruit leaf extract serum. This experimental study compared three formulas with varying xanthan gum concentrations: Formula I (0.5%), Formula II (1%), and Formula III (2%), while the concentration of breadfruit leaf extract remained constant at 0.75% for each formula. Physical quality evaluations included organoleptic, homogeneity, pH, viscosity, spreadability, and adhesion tests. Based on the organoleptic test, all three serum formulas showed similar results: a dark green color with a strawberry aroma and a consistency ranging from liquid to thick. For the pH test, all three formulas met the required standards; however, Formula I showed less than optimal results in terms of homogeneity. In the viscosity and spreadability tests, only Formula II met the requirements, while Formula III only fulfilled the spreadability test standards. Statistical analysis indicated that variations in xanthan gum concentration significantly affected all physical quality parameters of the breadfruit leaf extract serum. An increase in xanthan gum concentration led to higher pH, viscosity, and adhesion values, but resulted in a decrease in the spreadability of the breadfruit leaf extract serum.
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