2.3. Stability Test of Honey Aromatic Water
According to the 28-day stability test, the external appearance of non-sterile and sterile honey aromatic water by filtration and autoclave are shown in
Figure S2. The samples kept in all conditions for 28 days were homogeneous and transparent liquids with no color but had a slight honey odor. There was no change in the external appearance observed during the 28 days. Additionally, the pH of all samples remained at 4.0. The turbidity of each honey aromatic water sample determined by the absorbance measurement at 600 nm is shown in
Figure 1. The results revealed that there was no variation in the turbidity of the sample after 28 days of storage (
p > 0.05). Although bacterial growth can be visually observed, it is important to note that there are cases where bacterial growth may occur at levels below the visual detection threshold [
26]. This can result in false negatives, where bacterial growth is present but not visually apparent. Therefore, to ensure accurate detection and avoid false negatives, it is recommended to complement visual observation with more sensitive techniques such as microbial culturing.
The growth of bacteria, as well as molds and yeasts, was confirmed by the microbiological test using the total plate count method. The results confirmed that there was no microbial colony growth on TSA in all storage conditions of honey aromatic water, as shown in
Figure 2a, which was consistent with the results from the visual inspection and turbidity measurement. However, in contrast to the external appearance of the honey aromatic water, microbial colony growth occurred on PDA in the non-sterile water samples kept at room temperature and low temperature (4 °C), as shown in
Figure 2b and
Figure 3. The high water content is most likely to be accountable for the microbial growth and fermentation. Despite the fact that honey is self-preservative and resistant to microbiological growth due to its low pH, its high water content can result in microbial contamination. As a result, the water from the honey lowering water content procedure, which has a high water activity, is an excellent resource for microbes. At room temperature, the levels of microbial colonies were as high as 3110 CFU/mL after 1 day of storage and increased to 3600 CFU/mL after 3 days. After that, the microbial colony growth dramatically decreased to 360 CFU/mL after 7 days and was maintained at around 400 CFU/mL for the remaining 28 days of storage. This may be due to a lack of nutrients used by microorganisms to grow, such as fructose, glucose, sucrose, rhamnose, trehalose, etc. [
27], which would lead to a transition into the log phase of microbial growth. Normally, refrigeration technologies have been used for food preservation [
28]. However, the present study noted that storing the honey aromatic water in the refrigerator at 4 °C could only lower microbial colony growth. It was found that the levels of microbial colonies were 925 CFU/mL after 1 day of storage at 4 °C and decreased to 555 CFU/mL after 3 days. After that, the mold and yeast growth dramatically decreased to 120 CFU/mL after 7 days and was maintained for the remaining 28 days of storage. The growth curve of microbial colony at 4 °C followed the same pattern as storage at room temperature.
The findings highlighted that storage of the honey aromatic water at extremely low temperatures (−20 °C) and high temperatures (45 °C) could prevent the growth of bacteria, molds, and yeasts. On the other hand, sterilizations, both filtration and autoclave, were successfully used to prevent bacterial, mold, and yeast contamination.
To gain further insights into the growth of microbials in honey aromatic water, a microscopic examination was conducted to assess the microorganisms present in the water sample. The results as shown in
Figure 4 noted that the colonies on PDA are creamy and smooth with entire margin, whereas the cells are Gram-negative, and rod-shaped. Results of 16S rRNA sequence analysis indicated that the Gram-negative isolates were identified as
Gluconacetobacter aggeris (
Table 1). It was interesting that
Gluconacetobacter aggeris appeared on PDA and was found in non-sterile honey aromatic water storage at room temperature and 4 °C. The genus
Gluconacetobacter is known for acetic acid bacteria that are involved in the fermentation of vinegar and can be found in sugary environments [
29,
30,
31]. In a previous report,
Gluconacetobacter aggeris is described as an aerobic, Gram-negative, motile bacterium isolated from the pollen of a Japanese flower [
32]. As pollen is similar to all other plant tissues that are habitats for a variety of microorganisms, when honeybees collect and pack pollen, there is the possibility of microbes being present in the pollen [
33], which has been noted as one of the primary sources of microbial contamination in honey and is somewhat difficult to eliminate [
34].
2.5. Film-Forming Gel Base
In the development of film-forming gel bases, various film-forming polymers were used, including polyvinyl alcohol (PVA 117) as the main polymer, along with carboxymethyl cellulose (CMC) and hydroxyethyl cellulose (HEC). The external appearance of each film-forming gel base formulation and its film are shown in
Figure 6. PVA was employed as the main polymer in the present study because it has been widely utilized for film fabrication with extraordinary properties, including biodegradability, non-carcinogenicity, high biocompatibility, ease of production, chemical resistance, and mechanical qualities [
36]. Although PVA 117 could generate a transparent gel with an aesthetic appearance, as shown in
Figure 6a, its film was not in shape and was difficult to peel off, as shown in
Figure 6h. Therefore, CMC and HEC were also used as secondary polymers in the formulations. All film-forming gel bases were transparent gels but with different viscosities (
Table 3).
Although low concentrations (1% w/w) of both CMC and HEC enhanced the viscosity of the gel in the same manner with no significant difference in viscosity, higher concentrations (2% w/w) of HEC yielded the gel with a significantly higher viscosity than that of CMC. However, air bubbles were observed in formulations with high viscosity, particularly those containing a significant amount of CMC. This observation can likely be attributed to the differences in the preparation processes. The CMC stock solution was prepared without the assistance of heat, while HEC required heating to approximately 80 °C. The heating process could have affected the viscosity of the formulation. The stock solutions of PVA and HEC reduced viscosity during the heating process and were properly mixed, resulting in a gel without bubbles after cooling down to room temperature. The spreadability of each film-forming gel showed a strong inverse relationship with its viscosity, indicating that gels with lower viscosities spread more easily. This correlation was notably pronounced in the film-forming gel composed solely of PVA-117 as its film-forming polymer, exhibiting the lowest viscosity of 0.27 ± 0.01 mPa·s with the highest spreadability of 11.5 ± 0.7 cm.
The addition of a secondary film-forming polymer to the formulation resulted in decreased spreadability and increased viscosity. The spreadability of film-forming gels containing PVA-117 in combination with secondary film-forming polymer(s) ranged from 2.9 ± 0.1 to 5.7 ± 0.2 cm. These findings align with the spreadability of previously reported peel-off gel masks containing
Achillea millefolium designed for cosmeceutical applications, which utilized a combination of PVA and other film-forming polymers (hydroxypropyl methylcellulose, or HPMC), which exhibited spreadability ranging from 4.8 to 5.4 cm [
37]. Additionally, the peel-off gel mask with PVA and gelatin yielded a spreadability in the range of 4.2 to 5.8 cm [
38].
Regarding the pH of film-forming gel bases, PVA 117 alone yielded a gel with a pH of 4.5. The addition of CMC enhanced the pH to 5.5, whereas the addition of HEC had no effect on the pH. On the other hand, the addition of both CMC and HEC to the PVA 117 gel yielded a pH of 5.0. The pH, ranging from 4.5 to 5.5, was suitable for skin, as the physiological pH of the stratum corneum is 4.1–5.8 [
39]. Additionally, acidic pH is beneficial to the human skin, since an acidic skin pH (4–4.5) keeps the resident bacterial flora attached to the skin, whereas an alkaline pH (8–9) promotes dispersal from the skin [
40].
Not only does CMC affect pH value, but it also affects the drying time of film-forming gel bases. The addition of CMC to the gels of PVA 117 dramatically increased the drying time, whereas the addition of HEC decreased the drying time. The results from the drying time on both the glass slide and the piglet skin were consistent. However, the film-forming gel dried more quickly on pigskin skin compared to a glass slide. This could be primarily due to the disparities in the amount of gel applied. Different amounts of film-forming gel applied to the glass slide and piglet skin were due to their coverage ability on the same surface area. To ensure thorough coverage on the glass slide, a greater amount of film-forming gel was applied. In contrast, a lower amount of film-forming gel was required when applying it to piglet skin, as it could spread more uniformly. Another factor that led to the shorter drying period when applying the film-forming gel to the piglet skin was that not only was the water evaporated into the atmosphere, but the moisture from the gel was also absorbed by the piglet skin. Consequently, the gel formed a film more rapidly during the drying process. As being capable of drying quickly and requiring a short duration for the gel to dry and form the film are its desirable characteristics [
41], HEC was proposed as a suitable polymer to generate the film-forming gel. However, the film-forming gel base containing HEC yielded a film with uneven texture, as shown in
Figure 6k,l. In contrast, the addition of CMC generated a film with homogeneity and evenness. The combination of both CMC and HEC in PVA 117 gel reduced the limitations and disadvantages of each gelling agent. Formulation 6 was found to be a homogenous transparent gel that generated a homogeneous and evenly distributed film.
The films from each formulation were assessed for mechanical properties. Film-forming gel using PVA 117 alone was excluded from further analysis due to its unacceptable quality, as shown in
Figure 6h. The tensile strength, elongation, and Young’s modulus of each film are listed in
Table 3. A higher concentration of the film-forming polymers yielded a film with higher tensile strength. At the same concentration, CMC yielded a film with significantly higher tensile strength compared to HEC. Moreover, increasing the concentration of CMC possessed a more pronouncedly increased tensile strength, whereas no significant effect was found in the case of HEC. However, the mixture of PVA 117, CMC, and HEC dramatically enhanced the tensile strength of the films. As greater tensile strength indicates higher resistance to mechanical damage of the film and films with lower tensile strength tear more easily [
42], a mixture of PVA 117, CMC, and HEC was suggested for a film with desirable and stronger resistance for withstanding or enduring mechanical forces. On the other hand, the individual addition of CMC and HEC had no differing effects on film elongation, but combining these two polymers and adding them to PVA 117 gel significantly increased the film elongation. The findings about the film elongation were consistent with their tensile strength since greater elongation values indicate higher tear resistance in the film layer. Similarly, Young’s modulus aligned well with other mechanical properties. In addition, the adhesion force showed a strong correlation with the elongation results, as films in formulation 3 and 4, with a very low percentage of elongation (2.86%), were unable to be peeled off and eventually pulled apart. The incorporation of royal jelly into the film-forming gel formulations resulted in reduced adhesion, making it easier to peel off. No significant difference in adhesion properties was observed among the films containing various concentrations of royal jelly in the formulation.
Formulation 7 was found to be the film-forming gel that generated films with the most resistance to mechanical damage. However, due to the unpleasant external appearance of both the gel and its film, it was excluded from further study. Formulation 6, which exhibited comparable elongation and adhesion as well as having the second highest tensile strength and Young’s modulus after Formulation 7, also had a pleasing aesthetic appearance in both the film-forming gel and the resulting film. Therefore, formulation 6 was selected for the subsequent incorporation of honey aromatic water and royal jelly.
2.6. Film-Forming Gel Containing Honey Aromatic Water with and without Royal Jelly
Regarding the aesthetic characteristics of both the film-forming gel and its film, formulation 6, containing 3%
w/
w PVA 117, 0.5%
w/
w CMC, and 0.5%
w/
w HEC, along with 5%
w/
w PEG 400, was selected for the incorporation of honey aromatic water and royal jelly. The external appearance of the film-forming gel containing honey aromatic water with and without royal jelly and their films are shown in
Figure 7 and
Table 4. After incorporating the honey aromatic water, the gel remained transparent, but the color turned pale yellow. Similarly, the films formed from film-forming gel using DI water and honey aromatic water as vehicles had the same characteristics except in terms of color. As the honey aromatic water had a low pH of around 4.0, its formulation had a lower pH (
Table 4). However, the viscosity significantly decreased from 1.26 ± 0.01 mPa·s to 0.91 ± 0.02 mPa·s after incorporation of the honey aromatic water (
Table 4). The likely explanation could be due to both PVA 117 and CMC, which are incompatible with strong acids. PVA has been known to decompose in strong acids and soften in weak acids [
43]. Similarly, CMC is incompatible with strongly acidic solutions and precipitation may occur at pHs lower than 2 [
44]. In contrast, HEC has good tolerance for dissolved electrolytes [
45]. Nonetheless, it is essential to note that the pH level of formulation 6A is 4.5, suggesting that it is weakly acidic. In view of this finding, it is critical to emphasize that all of the polymers used in this formulation are considered acceptable and appropriate.
Similar to the film-forming gel base, the viscosity and gel spreadability of the film-forming gel containing honey aromatic water with and without riyal jelly were inversely correlated (
Table 4). The formulation containing 2%
w/
w of royal jelly exhibited higher viscosity than those containing a lower concentration. However, its spreadability was not significantly different from the others, except for the formulation containing 0.5%
w/
w of royal jelly. Therefore, the formulation of 2%
w/
w royal jelly was suitable for further topical applications, as it combines an aesthetically pleasing external appearance characterized by high viscosity while also demonstrating excellent spreadability, which is a requirement for ideal gel formulation with therapeutic effectiveness [
46].
In addition to its impact on pH and viscosity, honey aromatic water also reduced the drying time of the gel. The likely explanation could be due to the volatile components in the honey aromatic water that help the solvent evaporate faster than the aqueous solution. The drying time on both the glass slide and the piglet skin showed a similar trend. However, in the case of piglet skin, the drying time significantly decreased in the formulation with royal jelly. Nevertheless, the film-forming gels with royal jelly accelerated drying when applied on the piglet skin. This phenomenon could be attributed to its efficient absorption into the skin, facilitated by the properties of royal jelly as an emulsion of proteins, sugars, lipids, and other identified water-soluble compounds [
47,
48]. However, it was found that the drying time lengthened once the royal jelly reached a particular concentration. This could potentially be attributed to surpassing the saturation point of the absorption of moisture into the piglet skin. However, the drying time of the film-forming gel containing honey aromatic water and 2%
w/
w of royal jelly was 18.4 ± 1.0 min, which was not different from the formulation without royal jelly or without both royal jelly and honey aromatic water. The drying time of these film-forming gels makes them appropriate for use as peel-off masks, and the results were consistent with those of other investigations. A previous study reported that peel-off gel masks containing the ethanolic extract of
Achillea millefolium and PVA in concentrations ranging from 7% to 10%
w/
w dried in 27 to 31 min [
37]. On the other hand, the mixture of PVA with other film-forming polymers resulted in different drying times of around 14–19 min [
49].
Besides its effect on the film-forming gels, honey aromatic water had a significant effect on the mechanical properties of the film as shown in
Table 4. It was noted that the honey aromatic water reduced the tensile strength, elongation, and Young’s modulus of the films. A likely explanation could be due to the acidity of the honey aromatic water. As honey aromatic water is a by-product derived from the distillation of honey, its composition may include many organic acids commonly found in honey, such as acetic, citric, formic, fumaric, D-gluconic, D-glucuronic, glutaric, lactic, L-malic, oxalic, propionic, D-quinic, L-tartaric, succinic acid, etc. [
19,
20,
21,
22,
23]. Although acids are known as crosslinking agents that yield an elastic gel with higher mechanical properties, the acid could play a role as a plasticizer and reduce the interactions among the macromolecules at high concentrations, resulting in a decrease in mechanical properties [
50]. A previous study reported that various acids have been used as crosslinking agents, e.g., citric acid, fumaric acid, and malic acid [
51]. Additionally, oxalic acid has been reported to show a cross-linking reaction for PVA via the formation of an ester bond between the hydroxyl groups of the PVA chain and the carboxylic group of oxalic acid [
52]. A greater oxalic acid concentration produced a film with a higher tensile strength and Young’s modulus; however, once the oxalic acid concentration exceeded 10%
w/
w, both tensile strength and Young’s modulus drastically decreased [
53]. In addition, CMC and HEC, which are cellulose derivatives, have been reported to form a gel when mixed with acid, but could be degraded slowly in strong acids [
51,
54]. The findings from this study highlighted that using honey aromatic water instead of DI water in the film-forming gel formulation could reduce the mechanical properties of the resulting films. The results were in line with a previous study that reported that the elongation of a PVA film dramatically decreased in the presence of oxalic acid [
53].
Royal jelly, produced by the cephalic glands of nurse bees, possesses a complex composition consisting of various elements and encompasses water, proteins, lipids, carbohydrates, amino acids, mineral salts, vitamins, enzymes, hormones, oligo-elements, and natural antibiotics [
55]. A previous study reported that the incorporation of royal jelly into an emulsion did not affect formulation stability but helped enhance skin absorption without leaving a greasy film. The suggested concentration of royal jelly in the formulation was between 0.5% and 1% since it exhibited moisturizing properties [
8]. In the present study, up to 2%
w/
w of royal jelly was incorporated into the film-forming gels. It was noted that the addition of royal jelly also affected the film-forming gels. Higher concentrations of royal jelly led the formulation to become more viscous and turn turbid due to the characteristic of royal jelly, which imparts a milky appearance. However, the native acidic pH of royal jelly [
56] had no effect on the pH of the formulations since its pH was around 4.0, which was equivalent to the honey aromatic water. In addition, it was observed that the drying time was somewhat extended due to the presence of royal jelly. A likely explanation could be attributed to the unique properties of royal jelly, which has a relatively higher viscosity and moisture content. On the other hand, the addition of royal jelly could enhance the mechanical properties of the films, especially in terms of tensile strength and elongation. However, the elongation of the film was found to be dramatically decreased at the concentration of 2%
w/
w royal jelly. This could be due to the air bubbles in the film, which make it tear apart more easily in the elongation test. Nevertheless, the peel adhesion test revealed that films from all formulations could be easily peeled off, particularly after the addition of honey aromatic water. Conversely, the addition of royal jelly increased the adhesion force but did not differ significantly from its gel base.
The microstructures of film-forming gel containing honey aromatic water with and without 2%
w/
w royal jelly are shown in
Figure 8. Under the compound light microscope, the film with honey aromatic water was found to be the most uneven, as shown in
Figure 8b. Larger irregular air gaps could be observed all over the film. This was consistent with its external appearance, showing that the film was the most translucent compared to the others, which were more opaque. In contrast, a film derived from a gel comprising both honey aromatic water and 2%
w/
w royal jelly, as shown in
Figure 8c, displayed the most densely packed texture, appearing notably uniform and aligning with its highest degree of opaqueness among the samples. The SEM micrographs with the magnitude of 2kx, as shown in
Figure 8e, were used to confirm the larger irregular air gaps in the film from the gel containing honey aromatic water. However, under a polarized light microscope, all films exhibited birefringent textures, confirming their optical anisotropy and the presence of organized structures [
57].
The FT-IR technique is employed to assess and identify the chemical composition of substances by measuring their absorption of infrared light, proving particularly effective for identifying functional groups, detecting chemical structures, and investigating molecular vibrations. All film samples exhibited exactly the same pattern of FT-IR spectra as shown in
Figure 9a. A broad band from 3700–3100 cm
−1 (a maximum of 3391 cm
−1) corresponded to the O–H stretching vibration of intermolecular bonded alcohol, which was found in both PVA and HEC [
36,
58]. The broad absorption band of CMC at around 3260 cm
−1 due to the stretching frequency of the –COO group overlapped with the –OH stretching region [
59]. The medium absorption band in the region 3000–2840 cm
−1 (a maximum of 2863 cm
−1) was a result of C–H stretching vibration of alkane [
36,
58,
59]. The strong peaks at 1083 cm
−1 corresponded to the C–O stretching vibrations [
36]. Numerous complicated peaks in the low wavenumber region were observed as follows: 1640 cm
−1 (C=O stretching vibration) [
60], 1592 cm
−1 (antisymmetric vibration of COO–) [
59], 1240 cm
−1 (C–H wagging vibrations) [
36], 1062 cm
−1 (C–O–C stretching vibration in the glucopyranose) [
58], 1060 cm
−1 (CH-O-CH
2 stretching) [
59], 1026 cm
−1 (C–C–C stretching vibration) [
36], and 887 cm
−1 (β-(1,4) glycoside linkage) [
58]. As there was no difference among the FT-IR spectra of all film samples, it could be concluded that both honey aromatic water and royal jelly had no effect on the functional groups and chemical structures of the film-forming polymers.
XRD is an analytical method that utilizes X-rays to examine and identify the crystal structure of a sample. The XRD spectra of films formed using film-forming gels, as shown in
Figure 9b, showed the same pattern with a characteristic crystalline peak at 2θ = 19.2° and 40.5°. The results were in line with a previous study that reported the crystalline peaks of PVA at 2θ = 19.5° and 40.8° [
36,
61,
62], CMC at 2θ = 20° [
63], and HEC at 2θ~20.27° [
61]. The findings indicated that the addition of honey aromatic water and royal jelly had no effect on the crystallinity of the film.