Musa acuminata

Emulsions are generally unstable formulations, hence the need for an emulsifying agent to be incorporated into the preparation.Emulsifying agents can be obtained from natural sources which are readily available, cheap and biodegradable. AIM of the study-This study investigated starches obtained from two banana species i.e Musa acuminata and Musa sapientum as naturally occurring emulsifying agents that can be used in the formulation of pharmaceutical emulsions. SPECIFIC OBJECTIVE OF THE STUDY-The specific objective of the study was to extract and evaluate the emulsifying properties of starch obtained from certain banana species. Method:Starches were isolated from ground unripe banana fruit species using already established method.The unripe banana fruit were peeled, washed, milled and the slurry was passed through a mesh seive.The filtrate was allowed to settle and water was decanted to obtain the starch. Varying concentrations (5-30%w/v) of the starches obtained from the banana species were employed in the preparation of the emulsion.Physicochemical characterization of the starches obtained from the banana species were carried out and compared with maize starch as standard.Parameters evaluated included viscosity and the effect of age on globule size and size distribution and the globule structure. Results:The result showed the yield of Musa acuminata and Musa sapientum was 10.17%w/w and 14.21%w/w respectively. It also showed an increase in viscosity(rate of flow)with an increase in the concentration of the emulsifying agent (5-30%w/v ) with the range 760- 10728±171.06(sec) for maize starch,466-7204.8±82.12(sec) for Musa acuminata and 114- 5618±299.83(sec)for Musa sapientum.It also showed that there was a decrease in the globule number of the emulsion and an increase in the globule size after 7days which showed 1.75- 3.94±1.37(mm) for Musa acuminata ,1.57 -3.0±0.71(mm)for Musa sapientum and 2.25- 3.0±0.71(mm) for maize starch which is the standard.The study showed that Musa acuminata is more favorable as an emulsifying agent than Musa sapientum when compared to maize starch.The study also showed cracking and phase separation in the emulsion from the 7th day and it was observed that there was a reduction in the viscosity of the preparation with time . Conclusion: The study showed that the yield obtained from Musa sapientum and Musa acuminata were 14.21% and 10.17% respectively. However the yields are poor and not economical.This calls for improvement in the methods for extraction of the starch from the unripe fruit .Musa acuminata compared more favorably with maize starch than Musa acuminata and hence can be used as emulsifying agents in the formulation of pharmaceutical emulsions and hence they can be used as an emulsifying agent in pharmaceutical emulsions