Formulation of bacterial cellulose nanofibrils incorporated with xanthone as functional green ingredients for cosmeceutical products

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Authors: Sanattapon Kongtaveesombat, Selorm Torgbo, Nuntaporn Kamonsutthipaijit, Bandhita Wanikorn, Prakit Sukyai
Cited by: 1
References: 50

Abstract

This study developed a bio-based gel using bacterial cellulose nanofibrils (BCNF) as a natural moisturizing and delivery matrix, and xanthone, an active ingredient from Garcinia mangostana peel, with known antimicrobial, anti-inflammatory, and antioxidant properties. BCNF was produced through a mechanical defibrillation process, resulting in nanofibers with an average diameter of 32.12 ± 2.54 nm. FTIR and WAXS analyses confirmed successful Xanthone incorporation into the BCNF matrix. The composite demonstrated moderate anti-inflammatory activity, inhibiting albumin denaturation with an IC50 value of 33.00 ± 2.72 mg/mL and nitric oxide inhibition of 28.66 ± 3.75% similar to triamcinolone acetonide, at the concentration of 1 mg/mL. Antibacterial assays revealed effective inhibition of Cutibacterium acnes and Staphylococcus aureus, with MIC values of 0.976 and 3.906 mg/mL, respectively. The acne gel formulated with BCNF/Xanthone showed stable antioxidant activity over 30 days, as evaluated by DPPH assay. Overall, the formulation 4 (F4), which used BCNF/Xanthone as the sole stabilizer and bioactive carrier showed the highest free radical scavenging activity and killing efficiency against S. aureus. Rheological assessments confirmed that BCNF/Xanthone enhanced gel viscosity and resulted in non-Newtonian, shear-thinning flow behavior, and stable pH value after 30 days, suitable for topical application. These findings suggest that BCNF/Xanthone offer a sustainable, effective alternative with multifunctional benefits for acne management.

Fields of Study & Subjects

Advanced Cellulose Research Studies Polysaccharides and Plant Cell Walls Nanocomposite Films for Food Packaging

Publication details

Journal / source
Scientific Reports
Publisher
Springer Science and Business Media LLC
Volume
16
Issue
1
Pages
5530–5530
Publication date
18 January 2026
Language
EN