Optimization and Formulation of an Emulgel Based on Clove Oil in Order to Evaluate Its Antibacterial and Anti-inflammatory Potential In Vitro and In Vivo for Topical Application.

Abstract

Inflammation is a significant physiological response of the body to various stimuli, necessitating effective therapeutic interventions. This study focuses on the formulation and evaluation of an emulgel using clove oil, known for its important anti-inflammatory properties. The emulgel was developed by incorporating clove oil into a gel based on the presence of alginate, aiming to enhance its topical delivery and therapeutic efficacy. The formulation process involved optimizing the oil-to-gel ratio for a good consistency, stability and skin permeability. The emulgel was characterized by various physicochemical evaluations, including pH, viscosity, spreadability and stability studies, to ensure its suitability for topical application. In vitro and in vivo anti-inflammatory activity was assessed using clove oil as the active agent in the emulgel in comparison with 1% sodium diclofenac. The study of the denaturation of the BSA protein is in line with the anti-inflammatory study in vivo, where a significant reduction in inflammation has been noted. The study of the antibacterial properties of clove oil, and the emulgel showed that the clove oil with this formulation offers a novel and effective alternative to conventional treatments. It is a very good alternative to other topical forms since the bactericidal character of Gram-positive and Gram-negative strains has been inhibited and presents a high sensitivity to the oil once integrated. This result has been confirmed by the evaluation of the minimum inhibitory concentration; the emulgel for the E. coli strain (Gram-negative bacteria) is 12.6 mg/ml (MIC), and the minimum bactericidal concentration (MBC) of the emulgel is therefore relatively high at 50 mg/ml.