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@article{187348,
        author = {Miss. Kanchan M. Rathod and Miss. Ashwini T. Pawar and Miss. Diksha Narwade},
        title = {Development of a Herbal Mouthwash containing Mimosa pudica and Gelatin for Tannin Reduction},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {6},
        pages = {3902-3909},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=187348},
        abstract = {The development of effective, biocompatible oral care formulations has driven growing interest in plant-derived compounds as alternatives to conventional chemical mouthwashes. Mimosa pudica, a medicinal plant known for its antimicrobial, antioxidant, and astringent properties, contains a high concentration of tannins that may influence both its therapeutic activity and formulation behavior. This review explores the development of a novel herbal mouthwash combining Mimosa pudica extract with gelatin as a functional excipient to reduce tannin content while preserving key bioactive components. Gelatin, a natural protein with known binding affinity for polyphenols, serves as a clarifying and complexing agent capable of modulating tannin levels through protein–tannin interactions. The review examines the extraction methods for Mimosa pudica, mechanisms of tannin–gelatin complex formation, and the implications of tannin reduction on the sensory, stability, and antimicrobial characteristics of the mouthwash. Particular emphasis is placed on optimizing the gelatin concentration to achieve an ideal balance between reducing undesirable tannin-related bitterness and astringency while maintaining the plant’s therapeutic potential. Additionally, formulation parameters such as pH, preservative compatibility, and organoleptic properties are discussed in relation to ensuring product safety and consumer acceptability. Further, the antimicrobial efficacy of Mimosa pudica—targeting oral pathogens such as Streptococcus mutans—is evaluated before and after tannin reduction to assess the impact of gelatin treatment. Preliminary findings suggest that controlled tannin complexation can improve palatability without significantly diminishing biological activity. The review underscores the potential of integrating natural extracts with biopolymer-based modifiers in oral hygiene formulations and highlights future directions, including advanced characterization techniques and clinical validation. Collectively, this work supports the development of a safe, effective, and consumer-friendly herbal mouthwash utilizing Mimosa pudica and gelatin as a promising tannin-reduction strategy.},
        keywords = {Mimosa pudica, Gelatin, herbal mouthwash, tannin reduction, oral health, formulation, natural oral care.},
        month = {November},
        }