Formulation and Evalution of Neem Microsponges Gel

The aim of the present study was to improve the release of neem by microsponges prepared through quasi-emulsion solvent diffusion technique using ethyl cellulose and PVA as carriers. Microsponges technology has become developed in novel drug delivery system are carrying out and improves the efficacy and safety of therapeutic substances for controlled release of topical agent. The prepared microsponges were further filled in hard gelatin capsule shell and loaded in carbopol gel to evaluate its potential in topical drug delivery. The main purpose of this project work was to formulated microsponges containing the neem oil and incorporate it into gel.

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Publication Details

Journal
International Journal for Research in Applied Science and Engineering Technology
Published
2025-05-17
DOI
https://doi.org/10.22214/ijraset.2025.70983
Primary Topic
Food Allergy and Anaphylaxis Research
Type
article
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article

Formulation and Evalution of Neem Microsponges Gel

Divesh Jaiswal
International Journal for Research in Applied Science and Engineering Technology
Food Allergy and Anaphylaxis Research
article

Formulation and Evalution of Neem Microsponges Gel

Divesh Jaiswal
article en

Abstract

The aim of the present study was to improve the release of neem by microsponges prepared through quasi-emulsion solvent diffusion technique using ethyl cellulose and PVA as carriers. Microsponges technology has become developed in novel drug delivery system are carrying out and improves the efficacy and safety of therapeutic substances for controlled release of topical agent. The prepared microsponges were further filled in hard gelatin capsule shell and loaded in carbopol gel to evaluate its potential in topical drug delivery. The main purpose of this project work was to formulated microsponges containing the neem oil and incorporate it into gel.

International Journal for Research in Applied Science and Engineering TechnologyVol. 13(5)
Government Medical College (IN)
Openalex Percentile: Top 83%
Food Allergy and Anaphylaxis Research
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