PROPERTIES OF ALOE VERA GEL

Background: Aloe vera gel, like other natural products, is prone to microbial contamination hence highlighting the need for effective stabilization to enhance its shelf life. This study Evaluate the stability of Aloe vera gel as a potential pulp mummifying agent and also investigates its antimicrobial activity against oral pathogen. Method: Fresh Aloe vera leaves (105.84 g) were harvested, thoroughly washed with distilled water, and filleted to remove the outer rind. The inner mucilaginous gel was scooped into a beaker, homogenized, and filtered to obtain 60 ml of clear Aloe vera sap. This extract was incorporated into different gel bases prepared using varying concentrations of Carbopol 990, Sodium Carboxymethyl cellulose (Na-CMC), Hydroxypropyl methylcellulose (HPMC), and Gelatin. Calculated amounts of Tween 80, Vitamin E, Methyl paraben, and Propyl paraben were added. The Carbopol-based gels were neutralized with Triethanolamine to a pH of 6–7 to achieve optimal consistency. All formulations were evaluated for physicochemical properties including pH, viscosity, density for a period of 8 weeks and antimicrobial evaluation was carried out against Streptococcus mutans and Lactobacillus acidophilus. The gels were stored for two months, and the physiochemical parameters were re-evaluated after 4 and 8 weeks; variations over time were an index of their stability Results: pH values of the various formulation ranged between 3.69 ± 0.00 and 7.83 ± 0.00, with most formulations within the physiological range of 5.5–8.0. Carbopol gels showed excellent pH stability, HPMC formulations became slightly more acidic over time, while Na-CMC and Gelatin gels exhibited an alkaline change over time. Viscosity values ranged from 4.38 ± 0.01 to 17.10 ± 0.14 mPa·s. Carbopol gels retained consistency, HPMC gels demonstrated a slight increase, whereas Na-CMC and Gelatin formulations demonstrated viscosity loss during storage. The Specific gravity ranged from 0.9984 to 1.0217 g/ml, indicating good physical uniformity across all formulations. The Antimicrobial testing revealed no inhibitory zones for Aloe vera gel or sap against the tested organisms, while formocresol showed a 55 mm inhibition zone. Conclusion: Carbopol-based formulations exhibited superior stability in both pH and viscosity, making them the most suitable gelling agents for Aloe vera dental gels. Although the formulations showed no antimicrobial activity, their favorable physicochemical properties indicate potential for dental therapeutic applications. Further long-term stability studies are recommended.