AAPS PharmSciTech

, Volume 11, Issue 3, pp 1276–1286 | Cite as

Physical Properties of Gum Karaya-Starch-Essential Oil Patches

  • Yulia Shcherbina
  • Zvi Roth
  • Amos Nussinovitch
Research Article


Essential oils are used in foods, cosmetics, and pharmaceuticals. Despite the recent marketing of novel essential-oil-containing patches, there is no information on their production, constituents, or physical properties. The objectives of this study were to produce essential-oil patches and characterize their physical properties. The essential oil of Lavandula angustifolia (lavender) was included at concentrations of 2.5% to 10% in patches manufactured from the exudate gum karaya, propylene glycol, glycerol, emulsifier, and optionally, potato starch as filler. Inclusion of essential oil reduced patch strength, stiffness, and elasticity relative to patches without essential oil. Inclusion of starch in the essential-oil patches strengthened them, but reduced their elasticity. Patches' adhesion to substrate was examined by both peeling and probe-tack tests: the higher the inclusion of essential oils within the patch, the larger the decrease in its adhesion to substrate. Addition of starch to essential-oil-containing patches increased their adhesion relative to their essential-oil-only counterparts. Scanning electron micrographs of the patches provided evidence of entrapped starch granules. Although inclusion of essential oil reduced both the mechanical properties and adhesion of the patches, a high proportion of essential oil can still be included without losing patch integrity or eliminating its adhesiveness to the skin.


adhesion degree of elasticity drug-in-adhesive essential oil filler patch 


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Copyright information

© American Association of Pharmaceutical Scientists 2010

Authors and Affiliations

  1. 1.The Robert H. Smith Faculty of Agriculture, Food and Environment, The Department of Biochemistry, Food Science and NutritionThe Hebrew University of JerusalemRehovotIsrael
  2. 2.The Robert H. Smith Faculty of Agriculture, Food and Environment, The Department of Animal SciencesThe Hebrew University of JerusalemRehovotIsrael

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