Technological development of gum with antiseptic effect from ginger (Zingiber officinale)

Abstract

INTRODUCTION: Zingiber officinale is present in several formulations due to its anti-inflammatory, antiemetic, antinausea, antimutagenic, antiulcer, hypoglycemic and antibacterial properties. OBJECTIVE: The aim was to produce a chewing gum with antiseptic and anti-inflammatory activity based on the plant, aimed at use by children and young people.METHOD: To this end, a dry crude extract was produced by maceration in an alcohol/water solution (1:1) (7 days), followed by gravitational filtration (4 days) and evaporation in a water bath (12 hours). A microbiological minimum inhibitory concentration (MIC) test was performed against C. albicans, C. krusei, Streptococcus spp., P. aeruginosa, E. coli and S. aureus and a Medium Lethal Dose Test (LD50) against Artemia salina . Thermal stress tests were carried out on the final product. Its stability and organoleptic characteristics were also observed. RESULTS/DISCUSSION: MIC tests demonstrated that the extract has significant antimicrobial activity against a variety of pathogens. The toxicity test demonstrated an Average Lethal Dose of 1000 mg/mL. Regarding the stability of the gum, maintenance of visual and tactile characteristics was observed when kept at room temperature and under refrigeration. CONCLUSION: The gum was palatable and had a good texture. Meanwhile, tests demonstrated good efficacy and non-toxicity at the concentrations used.