Estabilidad acelerada de un gel de Rhizophora mangle L. (mangle rojo) para heridas y quemaduras

the objective of the present paper was to evaluate the accelerated stability of a rhizophora mangle l. (red mangrove) gel under 2 storage conditions. the three pilot batches (gm01, gm02 and gm03) were stored at two temperature settings: 40 ± 2 °c for three months and 25 ± 2 °c for 6 months. one physical-chemical and microbiological evaluation was performed in two periods of time: at the months 0, 1, 2 and 3 for the first and at the months 0, 1, 2, 3 y 6 for the second tested storage condition. all the batches stored at both temperatures showed stable organoleptic characteristics and extensibility, the ph ranged from 6 to 7 and rheology confirmed a non-newtonian fluid of herschel bulkley-type in the evaluated periods of time. the minimum inhibitory concentration remained 8 to 10 mg/ml whereas the tannin concentration ranged 13 to 30 mg/g. all the batches were within the allowable microbial limits. the red mangrove gel showed good stability under accelerated temperatures, but this is an aspect that requires to be confirmed in a future on-shelf stability study.