Abstract

REVIEW ON ANTIBACTERIAL GEL FROM CHIA SEEDS

Miss. Pragati Ganesh Biradar*, Mr. Shripad Sanjeevanrao Ahankari, Dr. Ganesh Tolsarwad

Abstract

The rising prevalence of bacterial infections and the growing concern over antibiotic resistance have led to increased interest in natural, plant-based antibacterial agents. Chia seeds (Salvia hispanica L.) are a rich source of bioactive compounds, including phenolics, flavonoids, and mucilage, which exhibit significant antimicrobial, antioxidant, and anti-inflammatory properties. In this study, an antibacterial gel was formulated using chia seed mucilage as a natural gelling agent and the seed extract as the active antimicrobial component. The mucilage was extracted through aqueous soaking and mild heating, yielding a viscous, biocompatible gel base with favourable physicochemical properties such as pH, viscosity, homogeneity, and spread ability, making it suitable for topical application. The chia seed extract was incorporated into the gel, and its antibacterial efficacy was evaluated in vitro against pathogenic bacteria, including Staphylococcus aureus and Escherichia coli, using agar diffusion assays. The formulation demonstrated clear zones of inhibition, confirming its potent antibacterial activity. Preliminary cytotoxicity studies on mammalian skin cells indicated good biocompatibility, and antioxidant assays suggested additional benefits in reducing oxidative stress and promoting wound healing. The natural, biodegradable, and non-toxic nature of chia seed mucilage-based gels, combined with their antimicrobial potential, positions them as promising alternatives to synthetic antibacterial products in topical applications. Further research involving stability studies, formulation optimization, and in vivo testing is recommended to fully establish their therapeutic and cosmetic potential.

Keywords: Chia seeds, antibacterial gel, mucilage, natural antimicrobial, bioactive compounds, topical formulation, biocompatible, wound healing.