Development and Characterization of Moringa-Chitosan Gel for Gingival and Periodontal Diseases: an experimental study

Abstract

Background: Moringa oleifera is antioxidant and anti-inflammatory, while chitosan is biocompatible and mucoadhesive, making their combination a promising gel for sustained local drug delivery.

Objective: To develop and characterize Moringa-chitosan gels in the concentration 1% and 5%, and to evaluate the physical, rheological, release, antioxidant, and drug content uniformity.

Materials and Methods: Moringa extract was added into chitosan gel at the concentrations of 1% and 5%, by dissolving chitosan in acetic acid and adding the Moringa extract. Physical properties like the color, consistency, and smell were checked. Viscosity was measured using a Brookfield viscometer, the spreadability and swelling were assessed using the glass slide method and immersion in phosphate buffered saline. The total phenolic content (TPC) and invitro drug release were assessed, along with DPPH radical scavenging activity.

Results: The 5% moringa gel reported better antioxidant activity i.e., 63% DPPH inhibition, with IC₅₀ 108μg/mL, compared to the 1% gel with 43.33% DPPH inhibition, and IC₅₀ 125μg/mL. The 5% gel reported a higher drug release, reaching 80% release over 8h, compared to 68% release from the 1% gel. Both gels reported optimal swelling and sustained release, with the 5% gel reporting better spreadability and viscosity.

Conclusion: The 5% Moringa-Chitosan Gel showed better therapeutic properties with higher antioxidant potential and controlled drug release, making it suitable for oral cavity applications like gingivitis and periodontitis as well as an adjunct treatment.