| The objective of this study was to develop moisturizing microbeads from rice bran oil. Rice bran oil microbeads were prepared by microencapsulation method. This study was divided into 2 parts. The first part was the preparation of microbeads using sodium alginate, pectin and gelatin, as microbead matrix compositions, in various ratios. Subsequently, microbeads were undergone the preliminary physical stability test in phosphate buffer at pH 4.5, 5.1, 5.5, 6.1, 6.5 and7.0 at room temperature for 72 hours. The second part was the screening of suitable hydrogel as a medium for microbeads by incubating microbeads in 9 different hydrogels; e.g., Carbopol 934, Carbopol 940, Carbopolultrez 10, Carbopolultrez 20, Carbopolultrez 21,Carbopol EDT 2020, Methyl Cellulose, Carboxy Methyl Cellulose Sodium 1500andHPMC 4000. The preliminary physical stability was evaluated after storage at 60ยบ C for 24 hours. The results demonstrated that microbeads were formed by addition of mixture of sodium alginate, pectin and gelatin into CaCl2 solution. The mixture droplets were instantaneously formed spherical microbeads by ionotropic gelation. The optimal pH range for the developed microbeads was 4.5-6.1. Once the pH exceeded 6.1, microbeads matrix became swelling and erosion. It was found that the stablemicrobeads were composed of Sodium alginate= Pectin= Gelatin (w/w)in ratio of 6=4=2 and 5=5=2. The stable microbeads were then dispersed in hydrogels to assess for the preliminary physical stability. Carboxy Methyl Cellulose Sodium 1500 had shown to be the most suitable hydrogel of 9 tested hydrogels, since it provided a clear appearance, good viscosity and good suspendability to microbeads. Moreover microbead shape appeared unchanged and microbead matrix was still intact. |