Development, characterization, and evaluation of chitosan gel with tea tree oil for odontogenic infections

This study developed and evaluated the stability of a chitosan (Ch) and tea tree oil (TTO) gel formulation to prevent dental biofilm formation and the development of odontogenic infections. Three gels were developed: a control hydroxyethylcellulose gel containing sunflower seed oil (CG), a chitosan gel containing sunflower seed oil (ChG), and a chitosan gel containing tea tree oil (Ch+TTOG). Organoleptic and physicochemical characterizations, as well as evaluation of the antimicrobial activity and cytotoxicity of the three gels, were performed. The gels remained stable in appearance, color, odor, and taste under all storage conditions evaluated. The pH of the gels (ChG and Ch+TTOG) ranged from 5.54 to 6.11 over time. The viscosity of the three gels showed pseudoplastic and thixotropic behavior. Raman spectroscopy confirmed the molecular stability of the gels. The ChG and Ch+TTOG gels showed inhibitory activity against Aggregatibacter actinomycetemcomitans, Streptococcus sanguinis, Streptococcus sobrinus, and Candida albicans. The Ch+TTOG gel stood out for maintaining inhibitory action at lower concentrations for up to three months, especially when stored at 4°C. The gels showed no cytotoxicity to the tested cells, with viability exceeding 70%. The Ch+TTOG gel demonstrated organoleptic and physicochemical stability under different storage conditions, antimicrobial activity, and absence of cytotoxicity, suggesting its potential to prevent dental biofilm formation and the development of caries and periodontal diseases.