Abstract
Acne is the leading cause of consultations for facial skin conditions. The aim of this study was to formulate and characterize pectin-based microparticles for the encapsulation of Salicylic Acid (SA), a keratolytic agent widely used in the treatment of acne vulgaris. Two types of pectin were evaluated: a natural pectin extracted from mango peel (Mangifera indica, « Amélie » variety), and a synthetic pectin. Ionotropic gelation was selected for its accessibility and its avoidance of organic solvents. Several formulations were tested by varying the pectin concentration (2% and 3%), the presence or absence of calcium chloride (0.2%), and the type of solvent (water or citrate buffer at pH 5). The microparticles were evaluated using macroscopic, microscopic, and granulometric analyses, as well as through the determination of encapsulation efficiency and yield. The results showed that synthetic pectin allowed the formation of smaller, more regular microparticles with a higher encapsulation efficiency (17.72%) compared to natural pectin (6.08%). Nevertheless, the latter demonstrated interesting potential despite morphological limitations. Both types of pectin showed acceptable encapsulation yields (> 78%). These results suggest that pectin-based microparticles are a promising option for a local delivery system of salicylic acid. Further optimizations, especially concerning the drying process and excipient ratios, could improve the performance of the formulations.
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Published in
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Pharmaceutical Science and Technology (Volume 9, Issue 2)
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DOI
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10.11648/j.pst.20250902.13
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Page(s)
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64-71 |
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Creative Commons
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
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Copyright
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Copyright © The Author(s), 2025. Published by Science Publishing Group
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Keywords
Particulate System, Natural Biopolymer, Ionotropic Gelation, Keratolytic Agent, Acne
1. Introduction
Acne vulgaris is a common inflammatory skin condition, primarily affecting adolescents, but also present in adults. the pathophysiology of acne is an interplay of many factors such as hyperkeratinization of the hair follicle, excessive sebum production, proliferation of Cutibacterium acnes, and an inflammatory response
. Among the therapeutic agents used in acne management, salicylic acid (SA) holds a prominent place due to its keratolytic, comedolytic, anti-inflammatory, and antimicrobial properties. However, its use can lead to side effects such as skin irritation, excessive desquamation, or chemical instability depending on the area of the application
. This highlights the need for new dosage forms that enable controlled and targeted release of this active compound. In order to overcome the drawbacks of conventional forms, encapsulation of the active substance using naturally sourced polymers (pectin, gelatin, etc.) would be advantageous
| [3] | Campos E, Branquinho J, Carreira AS, Carvalho A, Coimbra P, Ferreira P, et al. Designing polymeric microparticles for biomedical and industrial applications. Eur Polym J. août 2013; 49(8): 2005-21. http://dx.doi.org/10.1016/j.eurpolymj.2013.04.033 |
[3]
.
In this context, microparticles represent an innovative strategy to improve the stability, local bioavailability, and skin tolerance of active ingredients
| [3] | Campos E, Branquinho J, Carreira AS, Carvalho A, Coimbra P, Ferreira P, et al. Designing polymeric microparticles for biomedical and industrial applications. Eur Polym J. août 2013; 49(8): 2005-21. http://dx.doi.org/10.1016/j.eurpolymj.2013.04.033 |
| [4] | Guendouzen H, Bousnane M, Bouchal F. Formulation et caractérisation des microparticules à base de bio polymères [Memoire de Master]. [Algérie]: Université De Bejaia; 2017. |
[3, 4]
. They provide protection of the active compound against external conditions, reduce the frequency of application, and enhance therapeutic efficacy. Ionotropic gelation is one of the simplest and most eco-friendly techniques for producing microparticles, especially from natural polymers such as pectin
| [4] | Guendouzen H, Bousnane M, Bouchal F. Formulation et caractérisation des microparticules à base de bio polymères [Memoire de Master]. [Algérie]: Université De Bejaia; 2017. |
| [5] | Nafti Y. Contribution à l’étude de la cinétique de libération d’un principe actif: oxacilline sodique encapsulé en vue de déterminer les conditions de conservation - Yahia NAFTI. Memoire Online. 2008. |
[4, 5]
.
Pectin is a polysaccharide widely used in the pharmaceutical and food industries due to its biocompatibility, biodegradability, and gelling properties. It can be of natural or synthetic origin. Natural pectin, extracted from plant sources like citrus fruits or apples, is abundant and inexpensive. However, its composition varies depending on its source, which may affect its functional properties. Studies have shown that mango peel is a promising source of pectin
| [6] | Jantrawut, P., Assifaoui, A., & Chambin, O. Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads. Carbohydrate polymers, 2013; 97(2), 335-342. https://doi.org/10.1016/j.carbpol.2013.04.091 |
| [7] | Chaiwarit, T., Masavang, S., Mahe, J., Sommano, S., Ruksiriwanich, W., Brachais, C. H.,... & Jantrawut, P. Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer. Food Hydrocolloids, 2020; 102, 105611 http://dx.doi.org/10.1016/j.foodhyd.2019.105611 |
[6, 7]
. Synthetic pectin, on the other hand, offers better controlled composition, ensuring higher formulation reproducibility
| [6] | Jantrawut, P., Assifaoui, A., & Chambin, O. Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads. Carbohydrate polymers, 2013; 97(2), 335-342. https://doi.org/10.1016/j.carbpol.2013.04.091 |
| [7] | Chaiwarit, T., Masavang, S., Mahe, J., Sommano, S., Ruksiriwanich, W., Brachais, C. H.,... & Jantrawut, P. Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer. Food Hydrocolloids, 2020; 102, 105611 http://dx.doi.org/10.1016/j.foodhyd.2019.105611 |
| [8] | Jantrawut, P. & Ruksiriwanich, Warintorn. Carbopol®-guar gum gel as a vehicle for topical gel formulation of pectin beads loaded with rutin. Asian Journal of Pharmaceutical and Clinical Research. 2014; 7. 231-236. |
[6-8]
.
Objectives of the study
The present study aims to develop and characterize microparticles based on natural pectin extracted from mango peel (Mangifera indica, Amélie variety) and synthetic pectin, for the encapsulation of salicylic acid. The main objective is to evaluate the impact of the pectin type on the physicochemical characteristics, morphology, size, encapsulation efficiency and yield of the microparticles. The formulations were prepared using ionotropic gelation and subjected to various controls, with the perspective of their potential use in dermatological products intended for the treatment of acne vulgaris. This work is part of a strategy innovation, promoting local and natural resources in the development of skin delivery systems.
2. Materials
Salicylic acid (Batch No. 10189209) was obtained from Alfa Aesar. low-methoxyl amidated pectin (ALMP) (Unipectine OF305C; DE = 25% and DA = 21%, Batch No. 1606365012. Sodium chloride (Batch No. 1665066), calcium chloride (Batch No. 0000456696), citric acid monohydrate (Batch No. A0388355), disodium citrate (Batch No. 23160), and sodium hydroxide (Batch No. 1866402).
All solvents, chemicals, and reagents used were of analytical grade. Osmosed water was obtained using a Thermo Fisher Scientific™ water purification system and was used as the preparation solvent throughout the study.
3. Methods
3.1. Microparticle Formulation
The ionotropic gelation technique was chosen. This method does not require organic solvents and is easy to implement, as it does not demand sophisticated equipment. It is based on the ability of polyelectrolytes to form an insoluble gel in the presence of divalent cations. It consists of extruding, through a nozzle or syringe needle, an aqueous polymer solution in which the active ingredient is dissolved, dispersed, or emulsified. The resulting droplets are received in a dispersing liquid phase and, following a chemical reaction, transform into spherical gel particles. Several 20 g batches of gel were prepared using citrate buffer at pH 5. This buffer was selected to mimic the natural skin pH, which varies between 4.5 and 5.5.
Two systems, ternary and quaternary were prepared by sequentially adding ingredients in different proportions to optimize the texture of the preparations and determine the most suitable formula. Ternary system: pectin (natural or synthetic) water + salicylic acid (SA) or pectin (natural or synthetic) + citrate buffer pH 5 + SA. Quaternary system: pectin (natural or synthetic) + citrate buffer pH 5 + CaCl2 + SA.
The different formulations tested with natural and synthetic pectin are summarized in
Table 1.
Table 1. Different Microparticles Formulations.
Formulation No (F). | Type of Pectin | % Pectin | Solvent | CaCl2 (%) | SA (%) |
F1 | NP | 2 | Water | - | 1 |
F2 | NP | 3 | Water | - | 1 |
F3 | NP | 2 | Citrate buffer pH 5 | 0.2 | 1 |
F4 | NP | 3 | Citrate buffer pH 5 | 0.2 | 1 |
F5 | NP | 3 | Citrate buffer pH 5 | - | 1 |
F6 | SP | 2 | Water | - | 1 |
F7 | SP | 3 | Water | - | 1 |
F8 | SP | 2 | Citrate buffer pH 5 | 0.2 | 1 |
F9 | SP | 3 | Citrate buffer pH 5 | 0.2 | 1 |
F10 | SP | 3 | Citrate buffer pH 5 | - | 1 |
NP: Natural Pectin - SP: Synthetic Pectin - SA: Salicylic Acid - CB: Citrate Buffer
Depending on each formulation’s proportions, the pectin was weighed and dissolved in the solvent under stirring at 500 rpm until homogenization. The mixture was then heated to 90°C under continuous stirring for approximately 10 minutes. Salicylic acid was then weighed and gradually added to the pectin solution under continued agitation. Calcium chloride was weighed and dissolved in osmosis water to reach a 10% (w/v) CaCl2 solution.
Microparticles were formed by dripping the polymer solution (pectin + active ingredient) into the CaCl2 10% (w/v) crosslinking bath under agitation at 300 rpm, using a 5 mL syringe, at a drop distance of approximately 5 cm. Stirring continued for 5 minutes after the final drop. The resulting microparticles were rinsed multiple times with distilled water to eliminate CaCl2 crystals, then dried in a 35°C oven for 24 to 48 hours.
A schematic representation of the microparticle preparation steps is provided in
Figure 1.
Figure 1. Schematic procedure for microparticle formulation.
3.2. Macroscopic Examination of Microparticles
The shape and color of the microparticles were evaluated visually.
3.3. Microscopic Examination of Microparticles
A microscope (Optika Vision Pro) connected to a computer was used to assess microparticle size and shape under magnifications x40. 300 particles were observed. D10 (10% of particles), D90 (90% of particles), and the interdecile ratio (D90/D10) were calculated.
3.4. Determination of Encapsulation Yield
The amount of SA encapsulated was measured by dispersing 25 mg of microparticles in 50 mL of absolute ethanol in a sealed volumetric flask, under magnetic stirring at 460 rpm for 24 hours at room temperature. A 1 mL sample of this solution was withdrawn, filtered, and diluted 10-fold in the same solvent. Absorbance was then measured using a UV-visible spectrophotometer (JENWAY™ 7315, Thermo Fisher Scientific™) at 260 nm (maximum absorption wavelength of SA in absolute ethanol). Each formulation was analyzed in triplicate.
The amount of SA was determined using the standard calibration curve for salicylic acid in ethanol (0.00002 to 0.00016 mol/L). The regression equation obtained was:
y = 4234.5x + 0.0008 (R² = 0.999), where y = Absorbance at 260 nm, and x = SA concentration in mg/L. Ethanol was used as the blank. All experiments were conducted in triplicate.
Encapsulation parameters were calculated as follows.
Encapsulation Efficiency (EE, %) = (Q1 / Q0) × 100 where Q1 = Actual quantity of SA found in dry microparticles (mg), and Q0 = Theoretical quantity of SA used in formulation (mg)
| [6] | Jantrawut, P., Assifaoui, A., & Chambin, O. Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads. Carbohydrate polymers, 2013; 97(2), 335-342. https://doi.org/10.1016/j.carbpol.2013.04.091 |
[6]
.
Encapsulation Yield (EY, %) = (Q1 / QBT) × 100 where Q1 = Quantity of SA in the dry microparticles (g), and QBT = Total weight of dried microparticles obtained (g).
4. Results
4.1. Formulated Microparticles
The organoleptic characteristics of the formulated microparticles are presented in
Tables 2 and 3.
Table 2. Microparticles Formulated with Natural Pectin.
Formulation | Solvent | Results |
F1 (2% P + 1% SA) | Water | No microparticles formed |
F2 (3% P + 1% SA) | Water | - |
F3 (2% P + 1% SA + 0.2% CaCl2) | Citrate buffer pH 5 | Flattened particles that burst |
F4 (3% P + 1% SA + 0.2% CaCl2) | Citrate buffer pH 5 | Moderately rounded particles |
F5 (3% P + 1% SA) | Citrate buffer pH 5 | Flattened and deformed particles |
With water as the solvent, no microparticles were formed due to lack of gelation. Using citrate buffer, particles were obtained, with shape depending on the pectin concentration.
The selected formulation for natural pectin microparticles was F4 (3% pectin, 0.2% CaCl2, 1% salicylic acid in citrate buffer), as it provided particles with acceptable shape.
Table 3. Microparticles Formulated with Synthetic Pectin.
Formulation | Solvent | Results |
F6 (2% P + 1% SA) | Water | Flattened particles that burst |
F7 (3% P + 1% SA) | Water | Regular and rounded particles |
F8 (2% P + 1% SA + 0.2% CaCl2) | Citrate buffer pH 5 | Flattened particles |
F9 (3% P + 1% SA + 0.2% CaCl2) | Citrate buffer pH 5 | Irregular, elongated particles |
F10 (3% P + 1% SA) | Citrate buffer pH 5 | - |
Microparticles were successfully obtained with formulation F7 (3% synthetic pectin and 1% salicylic acid in osmosis water). In citrate buffer, particles were irregular or unstable when pectin concentration was low (2%).
4.2. Organoleptic Characteristics
The humid natural pectin microparticles were of varying shapes, elongated or more or less rounded and flattened (
Figure 2). After drying in an oven at 35°C, they had elongated and clumped together (
Figure 3).
Figure 2. Humid natural pectin microparticles.
Figure 3. Dry natural pectin microparticles.
Figure 4. Humid synthetic pectin microparticles.
Figure 5. Dry synthetic pectin microparticles.
With synthetic pectin, the microparticles were white, rounded, and of uniform size (
Figure 4). After drying in an oven at 35°C, they were beige in color with varying shapes (
Figure 5).
4.3. Particle size analysis
Figures 6 and 7 showed dry microparticles of natural and synthetic pectin under optical microscopy at magnifications x40.
Figure 6. Dry natural pectin microparticles.
Figure 7. Dry synthetic pectin microparticles.
The microparticles exhibited diverse morphologies: elongated or pear-shaped or ovoid and flattened. They were of varying size (
Table 4).
Table 4. Microscopic analysis of natural and synthetic pectin microparticles.
Parameters | Natural Pectin (µm) | Synthetic Pectin (µm) |
Average size | 137.70 ± 25.15 | 85.19 ± 14.33 |
D10 (10% of particles ≤) | 104.00 ± 0.8 | 66.00 ± 0.5 |
D90 (90% of particles ≤) | 173.00 ± 0.13 | 103.00 ± 0.6 |
Interdecile ratio (D90/D10) | 1.66 ± 0.2 | 1.56 ± 0.4 |
Analysis size distribution of the dry microparticles showed that synthetic pectin microparticles were smaller than those made with natural pectin. For natural pectin, 10% of particles had a diameter inferior or equal to 104 µm and 90% were less than or equal to 173 µm. For synthetic pectin, 10% of particles were inferior or egal to 66 µm and 90% were less than or equal to 103 µm.
4.4. Encapsulation Yield and Efficiency
The encapsulation efficiency and yield for dry microparticles are shown in
Table 5.
Table 5. Encapsulation Yield and Efficiency of Dry Microparticles.
Parameters | Natural Pectin (%) | Synthetic Pectin (%) |
Encapsulation efficiency | 6.08 ± 0.3 (standard deviation) | 17.72 ± 0.5 (standard deviation) |
Encapsulation yield | 78.5 ± 0.2 (standard deviation) | 88 ± 0.16 (standard deviation) |
The encapsulation efficiencies of dry microparticles of natural pectin and synthetic pectin were 6.08% and 17.72%, respectively. Encapsulation efficiency of synthetic pectin microparticles was nearly three times higher than that of natural pectin microparticles. However, encapsulation yields were relatively similar between the two types: 78.5% for natural pectin and 88% for synthetic pectin.
5. Discussion
Pectin is an important natural polymer derived from various plants, widely used in the food industry, pharmaceuticals, and many other sectors due to its excellent gelling, thickening, and stabilizing properties. Although pectin is present in most plants, sources for commercial pectin production remain limited. Indeed, studies have shown that the gelling properties of pectin can vary depending on its origin
| [9] | Dibene K, Fourar S. Effet du chitosane sur les propriétés des microparticules à base d’un anti-inflammatoire stéroïdien «la prednisone» [Memoire de Master]. [Algérie]: Université Abderrahmane Mira de Bejaia; 2009. |
| [10] | Fraeye I, Colle I, Vandevenne E, Duvetter T, Van Buggenhout S, Moldenaers P, et al. Influence of pectin structure on texture of pectin-calcium gels. Innov Food Sci Emerg Technol. 2010; 11(2): 401-9. http://dx.doi.org/10.1016/j.ifset.2009.08.015 |
[9, 10]
. Mango is one of the most appreciated and valuable fruits in tropical and subtropical regions. Mango peel has been identified as a promising source of pectin, especially for its film-forming properties
| [7] | Chaiwarit, T., Masavang, S., Mahe, J., Sommano, S., Ruksiriwanich, W., Brachais, C. H.,... & Jantrawut, P. Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer. Food Hydrocolloids, 2020; 102, 105611 http://dx.doi.org/10.1016/j.foodhyd.2019.105611 |
[7]
. The objective of this work was to develop and characterize microparticles based on natural pectin extracted from mango peel (Mangifera indica, variety Amélie) and synthetic pectin, for the encapsulation of salicylic acid with a view to topical application in the treatment of acne vulgaris.
Several formulations were prepared by varying parameters such as the pectin concentration (2% and 3%), the solvent (osmosis water or citrate buffer pH 5), and the presence or absence of CaCl2. At the end of the formulation trials, the selected formulas were F4 (3% natural pectin + 0.2% CaCl2 + 1% salicylic acid in citrate buffer pH 5) and F7 (3% synthetic pectin + 1% salicylic acid in osmosis water).
The choice of ionotropic gelation as the encapsulation method was justified by its simplicity, low toxicity, and the absence of organic solvents, as reported by Chan et
al. who consider this method particularly suitable for encapsulating substances sensitive to heat or organic solvents
| [11] | Chan, L. W., et al. Mechanisms of drug release from alginate microspheres. International Journal of Pharmaceutics, 2009; 379(1), 103-109. |
[11]
.
Wet microparticles made from synthetic pectin (F7) were spherical and light brown in color. In contrast, those made from natural pectin (F4) were slightly flattened and dark brown. Oven drying at 35°C caused visible deformation of the microparticles, particularly those based on natural pectin. This deformation may be due to the drying technique used. Morita et
al. suggested that freeze-drying microparticles after formulation would preserve their initial spherical morphology
| [12] | Morita, T., et al. Microparticle formulation by spray-drying and lyophilization for oral peptide delivery. Advanced Drug Delivery Reviews, 2001; 47(1), 29-51. |
[12]
.
Microscopic observation revealed that microparticles made from natural pectin were more flattened and of very irregular shape. This heterogeneity may be explained by the composition variability inherent to natural polymers, particularly plant-derived polysaccharides such as natural pectin, which may contain other elements (ions, chemical compounds) interfering with the formation of well-defined microparticles
| [13] | Sriamornsak, P. Chemistry of pectin and its pharmaceutical uses: a review. Silpakorn University International Journal, 2003; 3, 206-228. |
[13]
. This author noted that the purity, degree of esterification, and presence of impurities such as metallic ions or proteins can alter the formation of a gel network in the presence of divalent cations.
Granulometric analysis showed that the average size of the microparticles varied depending on the type of pectin used. Dry microparticles from natural pectin had an average size of 137.70 ± 25.15 µm, whereas those from synthetic pectin had a smaller average size of 85.19 ± 14.33 µm. These results confirm that synthetic pectin tends to produce smaller particles, consistent with observations by Anselmi et
al. who demonstrated that using highly homogeneous polymers allowed better control over particle size
| [14] | Anselmi, C., et al. Microencapsulation of cosmetic actives for topical delivery: challenges and opportunities. Cosmetics & Toiletries, 2012; 127(6), 418-429. |
[14]
. Thus, the nature of pectin may influence microparticle size. The interdecile ratios were 1.66 for natural pectin and 1.56 for synthetic pectin. Since these values are close to 1, they suggest a relatively uniform particle size distribution, which is important for ensuring the reproducibility of formulations.
The encapsulation efficiencies of dry microparticles from natural and synthetic pectin were 6.08% and 17.72%, respectively. These efficiencies remain relatively low, likely due to the encapsulation method used. Indeed, Richard et
al. reported that encapsulation efficiencies for ionotropic gelation generally range from 10% to 30%, due to rapid diffusion of the hydrosoluble active ingredient into the crosslinking bath
| [15] | Richard, C., & Benoit, J. P. Microencapsulation techniques for the delivery of therapeutic peptides and proteins. International Journal of Pharmaceutics, 2000; 242(1-2), 71-86. |
[15]
. The low encapsulation observed in this study may also be explained by the high solubility of salicylic acid in the crosslinking solvent (water or citrate buffer), favoring its loss before the polymer network stabilizes. Additionally, the matrix nature and its composition may have contributed. Mehida et
al. reported salicylic acid encapsulation efficiencies ranging from 10.76% to 39.42% depending on the matrix used. They concluded that the nature and composition of the encapsulating matrix had a significant impact on drug content, yield, and particle size
| [16] | Mehida, M. H., et al. Effect of matrix composition on the encapsulation efficiency and size of salicylic acid microparticles. Journal of Microencapsulation, 2021; 38(2), 134-142. |
[16]
. According to Mehida et
al. the density of free carboxyl groups and the degree of pectin methylation strongly influence its gelling properties, and consequently, the quality of the microparticles formed
| [16] | Mehida, M. H., et al. Effect of matrix composition on the encapsulation efficiency and size of salicylic acid microparticles. Journal of Microencapsulation, 2021; 38(2), 134-142. |
[16]
.
Nonetheless, synthetic pectin-based microparticles had clearly superior encapsulation efficiency compared to those based on natural pectin, while the encapsulation yields of both types were relatively similar.
Still, the natural mango pectin («Amélie» variety) demonstrated its ability to encapsulate salicylic acid, opening the way for future optimization of these formulations, particularly through calibration of the encapsulation process and drying method.
6. Conclusion
This study successfully developed and characterized salicylic acid-loaded microparticles using two types of pectin: a natural pectin extracted from mango peel (Mangifera indica, Amélie variety) and a synthetic pectin. The ionotropic gelation technique proved suitable for encapsulating salicylic acid with both types of pectin. The microparticles were used for further experiments. The results demonstrated that the type of pectin significantly influences the quality of the microparticles obtained. Synthetic pectin produced smaller, more regular microparticles (85.19 ± 14.33 µm) with a higher encapsulation efficiency (17.72%) compared to natural pectin (6.08%). These differences are likely due to the more homogeneous chemical composition of synthetic pectin, which promotes efficient ionic crosslinking. In contrast, although natural pectin showed the ability to form microparticles, it presented considerable morphological variability, probably due to the presence of impurities and a non-standardized degree of esterification. Overall, these results confirm the feasibility of developing a topical delivery system based on locally sourced natural polymers. However, they also underline the need to optimize formulation parameters to improve both the galenic performance and therapeutic effectiveness. This work contributes to the valorization of local plant resources and the development of innovative, accessible, and eco-friendly pharmaceutical forms.
Abbreviations
ALMP | Low-Methoxyl Amidated Pectin |
CB | Citrate Buffer |
F | Formulation |
NP | Natural Pectin |
SA | Salicylic Acid |
SP | Synthetic Pectin |
Conflicts of Interest
The authors declare no conflicts of interest.
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Nafti Y. Contribution à l’étude de la cinétique de libération d’un principe actif: oxacilline sodique encapsulé en vue de déterminer les conditions de conservation - Yahia NAFTI. Memoire Online. 2008.
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Jantrawut, P., Assifaoui, A., & Chambin, O. Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads. Carbohydrate polymers, 2013; 97(2), 335-342.
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|
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Chaiwarit, T., Masavang, S., Mahe, J., Sommano, S., Ruksiriwanich, W., Brachais, C. H.,... & Jantrawut, P. Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer. Food Hydrocolloids, 2020; 102, 105611
http://dx.doi.org/10.1016/j.foodhyd.2019.105611
|
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Jantrawut, P. & Ruksiriwanich, Warintorn. Carbopol®-guar gum gel as a vehicle for topical gel formulation of pectin beads loaded with rutin. Asian Journal of Pharmaceutical and Clinical Research. 2014; 7. 231-236.
|
| [9] |
Dibene K, Fourar S. Effet du chitosane sur les propriétés des microparticules à base d’un anti-inflammatoire stéroïdien «la prednisone» [Memoire de Master]. [Algérie]: Université Abderrahmane Mira de Bejaia; 2009.
|
| [10] |
Fraeye I, Colle I, Vandevenne E, Duvetter T, Van Buggenhout S, Moldenaers P, et al. Influence of pectin structure on texture of pectin-calcium gels. Innov Food Sci Emerg Technol. 2010; 11(2): 401-9.
http://dx.doi.org/10.1016/j.ifset.2009.08.015
|
| [11] |
Chan, L. W., et al. Mechanisms of drug release from alginate microspheres. International Journal of Pharmaceutics, 2009; 379(1), 103-109.
|
| [12] |
Morita, T., et al. Microparticle formulation by spray-drying and lyophilization for oral peptide delivery. Advanced Drug Delivery Reviews, 2001; 47(1), 29-51.
|
| [13] |
Sriamornsak, P. Chemistry of pectin and its pharmaceutical uses: a review. Silpakorn University International Journal, 2003; 3, 206-228.
|
| [14] |
Anselmi, C., et al. Microencapsulation of cosmetic actives for topical delivery: challenges and opportunities. Cosmetics & Toiletries, 2012; 127(6), 418-429.
|
| [15] |
Richard, C., & Benoit, J. P. Microencapsulation techniques for the delivery of therapeutic peptides and proteins. International Journal of Pharmaceutics, 2000; 242(1-2), 71-86.
|
| [16] |
Mehida, M. H., et al. Effect of matrix composition on the encapsulation efficiency and size of salicylic acid microparticles. Journal of Microencapsulation, 2021; 38(2), 134-142.
|
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Tuo-Kouassi, A. N., Aka-Any-grah, S., Kouakou, V. K., N’guessan-Gnaman, K. C., Anin, A. L., et al. (2025). Development of Microparticles Based on Natural and Synthetic Pectin for the Encapsulation of Salicylic Acid in the Treatment of Acne Vulgaris. Pharmaceutical Science and Technology, 9(2), 64-71. https://doi.org/10.11648/j.pst.20250902.13
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Tuo-Kouassi, A. N.; Aka-Any-grah, S.; Kouakou, V. K.; N’guessan-Gnaman, K. C.; Anin, A. L., et al. Development of Microparticles Based on Natural and Synthetic Pectin for the Encapsulation of Salicylic Acid in the Treatment of Acne Vulgaris. Pharm. Sci. Technol. 2025, 9(2), 64-71. doi: 10.11648/j.pst.20250902.13
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Tuo-Kouassi AN, Aka-Any-grah S, Kouakou VK, N’guessan-Gnaman KC, Anin AL, et al. Development of Microparticles Based on Natural and Synthetic Pectin for the Encapsulation of Salicylic Acid in the Treatment of Acne Vulgaris. Pharm Sci Technol. 2025;9(2):64-71. doi: 10.11648/j.pst.20250902.13
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@article{10.11648/j.pst.20250902.13,
author = {Awa Nakognon Tuo-Kouassi and Sandrine Aka-Any-grah and Victor Koffi Kouakou and Kakwokpo Clémence N’guessan-Gnaman and Apo Laurette Anin and Arthur José Lia and Alain N’guessan and Ismaël Dally and Armand Angely Koffi},
title = {Development of Microparticles Based on Natural and Synthetic Pectin for the Encapsulation of Salicylic Acid in the Treatment of Acne Vulgaris
},
journal = {Pharmaceutical Science and Technology},
volume = {9},
number = {2},
pages = {64-71},
doi = {10.11648/j.pst.20250902.13},
url = {https://doi.org/10.11648/j.pst.20250902.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.pst.20250902.13},
abstract = {Acne is the leading cause of consultations for facial skin conditions. The aim of this study was to formulate and characterize pectin-based microparticles for the encapsulation of Salicylic Acid (SA), a keratolytic agent widely used in the treatment of acne vulgaris. Two types of pectin were evaluated: a natural pectin extracted from mango peel (Mangifera indica, « Amélie » variety), and a synthetic pectin. Ionotropic gelation was selected for its accessibility and its avoidance of organic solvents. Several formulations were tested by varying the pectin concentration (2% and 3%), the presence or absence of calcium chloride (0.2%), and the type of solvent (water or citrate buffer at pH 5). The microparticles were evaluated using macroscopic, microscopic, and granulometric analyses, as well as through the determination of encapsulation efficiency and yield. The results showed that synthetic pectin allowed the formation of smaller, more regular microparticles with a higher encapsulation efficiency (17.72%) compared to natural pectin (6.08%). Nevertheless, the latter demonstrated interesting potential despite morphological limitations. Both types of pectin showed acceptable encapsulation yields (> 78%). These results suggest that pectin-based microparticles are a promising option for a local delivery system of salicylic acid. Further optimizations, especially concerning the drying process and excipient ratios, could improve the performance of the formulations.},
year = {2025}
}
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TY - JOUR
T1 - Development of Microparticles Based on Natural and Synthetic Pectin for the Encapsulation of Salicylic Acid in the Treatment of Acne Vulgaris
AU - Awa Nakognon Tuo-Kouassi
AU - Sandrine Aka-Any-grah
AU - Victor Koffi Kouakou
AU - Kakwokpo Clémence N’guessan-Gnaman
AU - Apo Laurette Anin
AU - Arthur José Lia
AU - Alain N’guessan
AU - Ismaël Dally
AU - Armand Angely Koffi
Y1 - 2025/10/14
PY - 2025
N1 - https://doi.org/10.11648/j.pst.20250902.13
DO - 10.11648/j.pst.20250902.13
T2 - Pharmaceutical Science and Technology
JF - Pharmaceutical Science and Technology
JO - Pharmaceutical Science and Technology
SP - 64
EP - 71
PB - Science Publishing Group
SN - 2640-4540
UR - https://doi.org/10.11648/j.pst.20250902.13
AB - Acne is the leading cause of consultations for facial skin conditions. The aim of this study was to formulate and characterize pectin-based microparticles for the encapsulation of Salicylic Acid (SA), a keratolytic agent widely used in the treatment of acne vulgaris. Two types of pectin were evaluated: a natural pectin extracted from mango peel (Mangifera indica, « Amélie » variety), and a synthetic pectin. Ionotropic gelation was selected for its accessibility and its avoidance of organic solvents. Several formulations were tested by varying the pectin concentration (2% and 3%), the presence or absence of calcium chloride (0.2%), and the type of solvent (water or citrate buffer at pH 5). The microparticles were evaluated using macroscopic, microscopic, and granulometric analyses, as well as through the determination of encapsulation efficiency and yield. The results showed that synthetic pectin allowed the formation of smaller, more regular microparticles with a higher encapsulation efficiency (17.72%) compared to natural pectin (6.08%). Nevertheless, the latter demonstrated interesting potential despite morphological limitations. Both types of pectin showed acceptable encapsulation yields (> 78%). These results suggest that pectin-based microparticles are a promising option for a local delivery system of salicylic acid. Further optimizations, especially concerning the drying process and excipient ratios, could improve the performance of the formulations.
VL - 9
IS - 2
ER -
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