“Innovative Formulation of Curcumin Gel: Enhancing Topical Delivery for Skin Conditions- An Invitro Study”

Abstract

Background
Gels are semi-solid systems commonly used in pharmaceutical and cosmetic formulations due to their non-greasy texture, ease of application, and soothing properties. Curcumin, a bioactive compound from turmeric, has potent anti-inflammatory, antioxidant, and antimicrobial effects. However, its poor water solubility and low bioavailability hinder its clinical application.

Aim
This study aims to formulate and evaluate a curcumin-based topical gel that enhances curcumin's stability and bioavailability, providing a practical alternative for treating various skin conditions.

Methods
Curcumin was prepared either through extraction or as a commercially available powder and incorporated into a gel formulation using gelling agents. The pH was adjusted, and additional ingredients like preservatives and humectants were included. Quality control tests, including stability, viscosity, and pH analysis, were conducted. Analytical techniques like UV-Vis, FTIR, and SEM were employed to assess the gel's physicochemical properties, ensuring the retention of curcumin's therapeutic potential.

Results
UV-Vis analysis revealed curcumin's characteristic absorption peak at around 400 nm, confirming its structural integrity within the gel. FTIR analysis indicated the presence of key functional groups responsible for curcumin’s biological activity. SEM images displayed a porous gel structure, conducive to sustained release. The gel demonstrated favorable mechanical properties, including good spreadability and ease of application.

Conclusion
The formulated curcumin gel maintained curcumin’s therapeutic properties and showed potential for controlled release, making it a promising alternative for topical treatments targeting skin conditions such as wounds, acne, and chronic inflammatory diseases. Future research should focus on in-vivo studies and the incorporation of penetration enhancers to further optimize curcumin's bioavailability.