IADR Abstract Archives
Development of artificial saliva gel balls
Objectives: To develop and characterize artificial saliva gel balls and to evaluate the satisfaction of artificial saliva gel balls in healthy volunteers.
Methods: The artificial saliva formula of PSU dental school was modified. Two gelation techniques, direct and reverse gelation, with 2 concentrations of xanthan gum, and 1 or 2 times of encapsulation produced 8 formulas of gel balls. Then, they were tested for their physical and texture properties. Physical stability of gel balls after one month was observed. Two formulas were selected and were flavored with 3 flavoring agents resulting in 6 formulas. The crossover design study on satisfaction with the 6 formulas was conducted in 3 age groups: 18-25, 26-59, and 60 years old or above. Twenty subjects were purposive sampling for each group with a totally of 60 samples. Questionnaires on satisfaction of taste, size, and ease of use were collected. Data were analyzed using ANOVA and repeated measures ANOVA with a 95% confidence level.
Results: Artificial saliva which added xanthan gum increased the pH and had pseudoplastic flow conforming to the natural saliva. Textures of the gel balls were jelly, and liquid with shell for direct and reverse gelation, respectively. Two formulas were selected according to their properties such as pseudoplastic flow and physical stability after one-month storage at refrigerate temperature. The gel balls passed the microbial limit test under monograph <1111> before testing in the human. Overall satisfaction was moderate to high with no significant difference between formulas (p>0.05). Whereas, the satisfaction with moisturizing and oral tissue coating sensation was relatively high.
Conclusions: The artificial saliva gel balls using direct and reverse gelation techniques were successfully developed.They were physical stable after one month in refrigerator. The overall satisfactions of the products were relatively high. The results imply that the artificial saliva gel balls have a potential for further development and use in patients with dry mouth.
Methods: The artificial saliva formula of PSU dental school was modified. Two gelation techniques, direct and reverse gelation, with 2 concentrations of xanthan gum, and 1 or 2 times of encapsulation produced 8 formulas of gel balls. Then, they were tested for their physical and texture properties. Physical stability of gel balls after one month was observed. Two formulas were selected and were flavored with 3 flavoring agents resulting in 6 formulas. The crossover design study on satisfaction with the 6 formulas was conducted in 3 age groups: 18-25, 26-59, and 60 years old or above. Twenty subjects were purposive sampling for each group with a totally of 60 samples. Questionnaires on satisfaction of taste, size, and ease of use were collected. Data were analyzed using ANOVA and repeated measures ANOVA with a 95% confidence level.
Results: Artificial saliva which added xanthan gum increased the pH and had pseudoplastic flow conforming to the natural saliva. Textures of the gel balls were jelly, and liquid with shell for direct and reverse gelation, respectively. Two formulas were selected according to their properties such as pseudoplastic flow and physical stability after one-month storage at refrigerate temperature. The gel balls passed the microbial limit test under monograph <1111> before testing in the human. Overall satisfaction was moderate to high with no significant difference between formulas (p>0.05). Whereas, the satisfaction with moisturizing and oral tissue coating sensation was relatively high.
Conclusions: The artificial saliva gel balls using direct and reverse gelation techniques were successfully developed.They were physical stable after one month in refrigerator. The overall satisfactions of the products were relatively high. The results imply that the artificial saliva gel balls have a potential for further development and use in patients with dry mouth.
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