Formulation and physical evaluation of facial cream preparations from Ceremai fruit juice (Phyllanthus acidus (l.) Skeels)
| Autor: | Mila Kurniah, Tarso Rudiana, Nani Suryani, Danang Indriatmoko |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Phyllanthus
Traditional medicine biology 010405 organic chemistry Chemistry medicine.medical_treatment media_common.quotation_subject food and beverages Pharmaceutical Science Pharmacy biology.organism_classification 01 natural sciences Cosmetics Facial cream 0104 chemical sciences Education 010404 medicinal & biomolecular chemistry Freeze-drying Spreadability medicine Fruit juice Physical stability Moisturizer media_common |
| Zdroj: | Pharmacy Education. 21:87-92 |
| ISSN: | 1477-2701 1560-2214 |
| DOI: | 10.46542/pe.2021.212.8792 |
| Popis: | Introduction: Ceremai (Phyllanthus acidus (L.) Skeels) fruit contains AHA (Alpha Hydroxy Acids) compounds which are widely used as a moisturizer or as an exfoliating process in cosmetics production. It also contains vitamin C and flavonoids, both of which acts as whitening agents. Aim: This study aims to utilise a source of natural AHA active substances found in P.acidus in face cream preparations. Methods: The juice from P.acidus was dried by freeze-drying method and formulated into a cream with the preparation process evaluated for one month. Results: The observation results showed that after one month, there was no change in colour during storage, with the pH, viscosity and spreadability of the cream in the range 4.5-6.2, 2700-3996 cps, and 4.8-5.7 cm, respectively. Conclusion: P.acidus fruit juice containing AHA can be formulated into a face cream with good physical stability. |
| Databáze: | OpenAIRE |
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