Cream Formula Research Articles

Supercritical Carbondioxide Extraction of Lavandula Officinalis (Lavender) and Hypericum Perforatum (Centaury) Plants Grown in Mersin Region: Investigation of Antioxidant and Antibacterial Activities of Extracts and Usage as Cosmetic Preservatives in Creams

The extraction of Lavandula Officinalis (lavender) and Hypericum Perforatum (centaury) plants grown in Mersin region were extracted by supercritical carbondioxide extraction system (P=100 bar, T=40o C). The chemical composition of the lavender and centaury extracts were analysed by Gas Chromatography–Mass Spectrograph (GC-MS). For antioxidant activity experiments, 1,1-diphenyl-2-pycrylhidrazine (DPPH) radical was used in radical effect tests. For antimicrobial activity studies, Bacillussubtilis, Klebsiellapneumoniae, Escherichiacoli, Staphylococcusaureus, Pseudomonasaeruginosa and Streptococcuspneumoniae with Nutrient Agar Broth (NA) and Eosin Methylene-blue lactose sucrose agar (EMB) broth were used. For determining antimicrobial effect of plant extracts, diffusion method was used. Antibacterial and antioxidant properties of the obtained extracts were examined and have been determined that the resulting extracts have significant antioxidant and antimicrobial effect. The extracts were also used in cosmetic cream formulas as protectives. Effective results have also been determined in antibacterial activity studies of creams after 6 months.

Formulation of Antiacne Cream Dosage Form Containing Mangosteen (Garcinia mangostana L.) Pericarp Ethanolic Extract

Abstract. The aim of this study was to formulate ethanolic extract of mangosteen (Garcinia mangostana L.) pericarp (EEMP) in the antiacne cream dosage form. The formulae were made with 3 varied concentrations of 0.5%, 1.5% and 4.5%. The tests carried out in this study were organoleptic cream preparations (odor, color, texture), homogeneity, pH, determination of the type of cream, spreadability, and the antibacterial activity against Staphylococcus epidermidis. The results of physical property evaluations showed that the EEMP indicated the pH value of 6, the spredability of the cream increased along with the increasing length of storage time. Duncan Test on the measurement of diameter dispersibility based on storage time showed that there were significant differences between the spreadability of the cream B and C. The cream produced was easy to wash indicating oil in water (o/w) type. The results of antibacterial activity test applying agar diffusion method using Mueller Hinton medium Agar (MHA) indicated that the inhibition zones of formulae II and III were 5.2 and 6 mm, respectively. Whereas, the formula I as well as the negative control showed no inhibition zones. It can be concluded that the EEMP can be formulated as an antiacne cream. The best cream formula was the formula II with the results of physical properties test were quite stable and able to produce inhibition zone against Staphylococcus epidermidis.
 
 Keywords: Garcinia mangostana, cream, antiacne, antibacterial, Staphylococcus epidermidis.

Ozonated Water, Ozonated Water, Ozonated Oil and its Products

Ozonated Water, Ozonated Water, Ozonated Oil and its Products

Formulated hexane fraction of Costus afer leaves balm suppressed xylene induced topical inflammation in rat model

Objective: This study was designed to evaluate the effects of topically applied hexane fraction and aqueous extract of C. afer leaves balm and cream formula on xylene-induced ear edema. Methods: In vitro anti-inflammatory study was carried out using thermally-induced protein denaturation and human erythrocyte membrane stabilization assays while in vivo anti-inflammatory study was performed using xylene-induced ear edema in rat model. Results: Hexane fraction of C. afer leaves significantly inhibited thermally-induced protein denaturation and stabilized human erythrocyte membrane against hypotonicity-induced hemolysis when compared with aqueous extract of C. afer leaves. Furthermore, in vivo study showed that 10% and 20% w/w hexane fraction of C. afer leaves balm formula at 360 min significantly suppressed xylene-induced ear edema by 82.02% (0.16 ± 0.01 mm) and 96.62% (0.03 ± 0.01 mm) respectively when compared with 10% and 20% w/w aqueous extract of C. afer leaves cream formula with 55.06% (0.40 ± 0.01 mm) and 67.42% (0.29 ± 0.02 mm) inhibitions respectively. Conclusion: The findings from this study revealed that hexane fraction of C. afer leaves balm formula exhibited higher anti-inflammatory activity against xylene-induced topical inflammation.

Bioassay of Herbal Mosquito Repellent Formulated from the Essential Oil of <i>Ocimum Basilicum</i>

The plants are one of the most important drugs of sources. For example, (sweet basil) is one of these plant tribes that symbolize all that is extraordinary in nature, because the entire plant has been used by traditional medicine for the treatment of the family against various human diseases of antiquity. The aim of this paper is to review the literature on basil; samples were collected from different farms of Khartoum state, specifically the oil that is extracted by cold extraction with water and effectiveness against bacteria and toxicity and effectiveness against oxidative stress and therapeutic benefits studied scientifically. This review consists of all relevant basil that has been identified by researchers through the systematic research of major medical computerized data base publications. Our Study indicate that own basil analgesic, anti-inflammatory, antimicrobial, antioxidant, and the activities of the larvae, uses in medicine Traditional and tonic and repellent mosquito and in this research were prepared cream repellent mosquito formula and proven experience success and effectiveness of this very great benefit if it reduces the incidence of malaria and protect against mosquito bites people. These results are very encouraging and indicate that this cream should be taught more widely to confirm these results and to find other Potential therapeutic effects were achieved the goals set in the research.

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.

The Cream Formula on Winter Solstice

This study introduces the application of cream formula in Traditional Chinese medicine. When the phase of Yin extremity comes, yang qi starts to generate itself. Winter solstice is the optimum period for the application of cream formula. Formula refers to the thick liquid further simmered from medical decoction to benefit and nourish the human body and rectify imbalance to cure diseases, which can achieve excellent effect on not only health preservation, body strengthening, and sub-optimal conditioning but also recuperative care of chronic diseases.

Fennel oil and by-products seed characterization and their potential applications

The implementation of renewable resources in the industrial production processes appears to be the most effective way to achieve sustainable development. However, in order to tackle the key issues of shifting to renewable resources, a full exploitation of biomass resources and efficient utilization of complex organic macromolecules and also other chemical constituents such as antioxidants in bio-refinery system will be crucial. In this regard, fennel (Foeniculum vulgare) seeds could be a promising bio-resource with significant interest as a rich source of both vegetable oil (VO) and essential oil (EO), in addition to rare phytochemicals. Thus, in the present paper, a trans-disciplinary assessment of a new bio-refinery process from fennel seeds was established: the development of an integrated valorization of fennel seeds, allowing the extraction of VO and EO and their exploitation in cosmetic applications as well as the valorization of residual by-products as a source of biologically active compounds, these processes constituted the basis of this bio-refinery concept. Laboratory obtained results and pilot-scale levels with fennel seeds reported extraction of high yield of both VO and EO (19.8% and 1.8%, respectively) with significant amounts of valuable components, petroselinic acid and trans-anethole (74.8% and 70.7%, respectively). Further, the valorization of these oils as functional ingredients in moisturizing cream formulas showed a positive impact on the overall emulsions structure and quality. Next to this, fennel oilseeds by-products exhibited a remarkable antioxidant potential with high phenols and flavonoids contents and exhibited good antimicrobial properties depending on the extract type. These promising findings are of great economic interest as they can lead to a wild range of novel, bio-based industrial applications from fennel seeds.

Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract

PurposeIce cream is one of the popular sweet throughout the world. However, it contains high fat and sugar but lacks natural antioxidants. Several herbs in Thailand which are traditionally used as food ingredients show high antioxidant properties such as ginger and lemongrass. Therefore, the purpose of this paper is to develop reduced sugar herbal ice cream using lemongrass and ginger extract.Design/methodology/approachTwo ice cream formulas were prepared by using the lemongrass or ginger extract at the levels of 10, 15 and 20 percent (w/w), respectively. Moreover, xylitol was added as a substituted sugar at 80, 90 and 100 percent (w/w). Sensory evaluation was conducted by nine-point hedonic scale. Moreover, the physical, chemical and microbiological properties of the final ice cream product were determined by comparing with the control formula.FindingsBased on the sensory evaluation, the two herbal ice cream formulas (15 percent lemongrass or ginger extract) with 90 percent xylitol replacement have the highest overall acceptability score of 7.28 and 7.44 (like moderately), respectively. The viscosity, overrun value and hardness of the reduced sugar herbal ice cream were not significantly different as compared to control formula (p=0.05). The chemical composition analysis showed that the total sugar of the product decreased by 65 percent. Moreover, antioxidant activities of herbal ice creams were higher than the control formula. The number of total bacteria of reduced sugar herbal ice cream was less than 10 CFU/mL.Originality/valueThe reduced sugar consumption is useful for lowering the risk of non-communicable diseases (NCDs), especially diabetes mellitus. This paper presented the reduced sugar herbal ice cream formulas with high antioxidant activity. Therefore, these data could be the prototype in order to develop herbal and healthy ice cream product.

FORMULASI DAN EVALUASI KRIM EKSTRAK BAWANG TIWAI (Eleutherine bulbosa)

Exposure of the skin to ultraviolet (UV) radiation from the sun has various adverse effects, photoaging and skin cancer are of great concern. The ability of botanical antioxidants for prevention of photocarcinogenesis and photoaging had been widely known. Bawang tiwai (Eleutherine bubosa) is traditionally used by the native people of Kalimantan for cancer treatment. The ethanolic extract of bawang tiwai originated from Banjarbaru district, South Kalimantan had strong antioxidant activity. The objective of the study was to formulate Eleutherine bulbosa extract into cream and evaluate its scavenging activity. Antioxidant activity of Eleutherine bulbosa cream was assessed by 2-diphenyl-1-picrylhydrazyl (DPPH) method. The Eleutherine bulbosa extract was incorporated into five cream formulas in varied concentration of emulsifying wax and cetyl alcohol. Evaluation of cream including physical appearance, pH, viscosity, stability, and microbial growth test. The result showed that Eleutherine bulbosa cream has antioxidant activity and good physicochemical quality

FORMULASI KRIM ANTI JERAWAT DARI NANOPARTIKEL KITOSAN CANGKANG UDANG WINDU (PENAEUSMONODON)

Chitosan has the potential to be used as an antimicrobial agent, as it contains the enzyme lysozyme and aminopolisakarida groups which can inhibit the growth of microbes. Physical modification of chitosan in the form of nanoparticles add value to chitosan as an antimicrobial material. In this research, anti-acne cream was formulated by using nanoparticles chitosan with variations emulsifier that are Novemer®, Span-Tween, and Viscolam®. The cream then evaluated for physical stability include kriming volume, the thickness (viscosity), drops dispersed, and phase inversion before and after accelerated storage conditions. Then, test of antibacterial activity against Propionibacterium acne was performed. The results showed that the three creams were physically stable during storage. Formula cream with tween span emulsifier (FII) showed the greatest inhibition against Propionibacterium acne with a diameter of 13.46 mm zone of inhibition.

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

Stabilitas Fisikokimia dan Sifat Antipenuaan Kulit Formula Krim Berbahan Aktif Alami (Physicochemical stabilities and Skin Antiaging Properties of Bioaktive-based Cream Formulas)

The purpose of this study was to analyze the physicochemical stabilities and in vivo antiaging properties of the cream formulas of F1, F2, and F3 which contained the active compound of 0.1% 0.18, and 0.36%, respectively. The active compound was the combination of ethyl acetate fraction of Toona sinensis, Centella asiatica , and Acacia mangium leaf (1:2:1). For physicochemical stability tests (color, odor, acidity, and antioxidant activity), the creams were stored for 21 days in the refrigerator, room temperature, and extreme temperature (±40 ⁰C). For in vivo antiaging test, the mice skin were smeared with cream and UV irradiated for 15 minutes per day. After two and four weeks, the mice skins were biopsied. The results showed that the physicochemical properties of creams stored in the refrigerator were stable. The storage of creams at room and extreme temperature decreased the physicochemical properties. The application of cream formulas on mice skin after two to four weeks were able to increase the thickness of epidermis, but has not been able to increase the collagen skin of mice. Keywords : Acacia mangium, Centella asiatica , ethyl acetate fraction of leaf, physicochemical and antiaging properties of cream, Toona sinensis

Changes in crevicular cytokines after application of melatonin in patients with periodontal disease.

BackgroundA clinical trial was designed to evaluate the effects of topical application of melatonin on the crevicular fluid levels of interleukins and prostaglandins and to evaluate changes in clinical parameters.Material and MethodsA consecutive sample of 90 patients were recruited from the Health Centre of Pinos Puente in Granada, Spain and divided into 3 groups: 30 patients with diabetes and periodontal disease, who were given melatonin; 30 patients with diabetes and periodontal disease, who were given a placebo, and 30 healthy individuals with no history of systemic disease or clinical signs of periodontal disease, who were also given a placebo. The 30 patients with diabetes and periodontitis were treated with topical application of melatonin (1% orabase cream formula) for 20 days by. The rest of the patients with diabetes and periodontitis and healthy subjects were treated with a placebo of orabase cream. We measured the gingival index by exploring the percentage of standing teeth bleeding on probing. The periodontogram was performed with a Florida Probe.ResultsIn the diabetic patients who were given topical melatonin, there was a statistically significant decrease in the two clinical parameters. By contrast, in diabetic patients who were given the topical placebo, there was no statistically significant variation.ConclusionsIn patients with diabetes and periodontal disease, treatment with topical melatonin was associated with a significant improvement in the gingival index and in pocket depth, and a statistically significant reduction in concentrations of interleukin-1β, interleukin-6 and prostaglandin E2 in gingival crevicular fluid. Key words:Melatonin, periodontal disease, diabetes mellitus, interleukin-1β, interleukin-6, prostaglandin E2.

Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula

The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.&lt;br /&gt;The aim of this study was to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum&lt;br /&gt;sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically&lt;br /&gt;through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.&lt;br /&gt;cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design&lt;br /&gt;(CRD), which consisted of four treatments with two replications.The results showed that the best ratio of&lt;br /&gt;sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was&lt;br /&gt;the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.&lt;br /&gt;cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.&lt;br /&gt;Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from&lt;br /&gt;normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one&lt;br /&gt;year.&lt;br /&gt;&lt;br /&gt;

Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula

Abstract&lt;br /&gt;The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.&lt;br /&gt;The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum&lt;br /&gt;sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically&lt;br /&gt;through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.&lt;br /&gt;cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design&lt;br /&gt;(CRD), which consisted of four treatments with two replications.The results showed that the best ratio of&lt;br /&gt;sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was&lt;br /&gt;the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.&lt;br /&gt;cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.&lt;br /&gt;Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from&lt;br /&gt;normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one&lt;br /&gt;year.&lt;br /&gt;&lt;br /&gt;

Pemanfaatan Ekstrak Terstandardisasi Daun Som Jawa (Talinum paniculatum (Jacq.) Gaertn) Dalam Sediaan Krim Antibakteri Staphylococcus aureus

Infectious diseases have been the leading cause of morbidity and mortality because of the widespread antibacterial resistance due to existing drugs. Thus, the discovery and development of new antimicrobial agents, especially from natural resources is important to promote the human health.This research aimed to examine the antibacterial activity of som jawa (Talinum paniculatum (Jacq.) Gaertn.) standardized extract thus their application into cream. Extraction was done by remaceration method, then followed by phytochemical investigation to obtain the active ingredients inside extract. The result of this research showed that both som jawa standardized extract and their formula cream had antibacterial activity towards Staphylococcus aureus. This formula cream was potential as alternative herbal medicine for skin infection caused by Staphylococcus aureus.

PEMANFAATAN EKSTRAK TERSTANDARDISASI DAUN SOM JAWA (Talinum paniculatum (Jacq.) Gaertn) DALAM SEDIAAN KRIM ANTIBAKTERI Staphylococcus aureus

Infectious diseases have been the leading cause of morbidity and mortality because of the widespread antibacterial resistance due to existing drugs. Thus, the discovery and development of new antimicrobial agents, especially from natural resources is important to promote the human health. This research aimed to examine the antibacterial activity of som jawa (Talinum paniculatum (Jacq.) Gaertn.) standardized extract thus their application into cream. Extraction was done by remaceration method, then followed by phytochemical investigation to obtain the active ingredients inside extract. The result of this research showed that both som jawa standardized extract and their formula cream had antibacterial activity towards Staphylococcus aureus. This formula cream was potential as alternative herbal medicine for skin infection caused by Staphylococcus aureus .

USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM

Effect of whey protein isolate (WPI) as a partial substitution of milk solids not fat (MSNF) in ice cream formula was investigated by replacing 1, 2, 3 and 4% of mix solid not fat. Mixes and resultant ice cream samples were evaluated for their chemical, physico-chemical, as well as the sensory quality attributes. There was no remarkable effect of adding WPI as partial substitution of skim milk powder (SMP) on total solids or fat percentages, while total protein, ash, and lactose content were significantly affected. Specific gravity was affected with the ratio of substitution in both mixes and resultant ice cream and therefore the weight per gallon and overrun percent was significantly changed in the samples. Also, freezing point of resultant ice cream was affected by implementing WPI in ice cream mix. However, the ice cream became smoother and highly acceptable by replacing MSNF with WPI up to 3%. From the data obtained, it could be recommended that ice cream can be produced with high quality by substituting MSNF with WPI up to 3%.

Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream

Effect of whey protein concentrate as a partial substitution of milk solids not fat in ice cream formula was investigated by replacing 1, 2, 3 and 4% of mix solid not fat. Mixes and resultant ice cream samples were evaluated for their chemical, physicochemical, and rheological properties as well as the sensory quality attributes. Implementing whey protein concentrate in ice cream recipes increased total protein, freezing point and consistency, while, ash, lactose, specific gravity decreased significantly (p<0.001). Apparent viscosity as well as flow time of mixes was significantly (p<0.001) increased with substitution of milk solid not fat by whey protein concentrate. Flow behavior was also affected showing higher yield stress. The consistency coefficient (k) was more affected by the presence of whey protein concentrate in the recipe than the flow behavior index (n). However, increasing whey protein concentrate decreased hardness, cohesiveness, gumminess and chewiness values in texture profile analysis, while there were increase in adhesiveness, springiness and hesion values in fresh ice cream samples over that of stored. The ice cream became smoother and highly acceptable for the panelists by replacing milk solid not fat with whey protein concentrate up to 3%. From the data obtained, it could be recommended that ice cream can be produced with high quality by substituting milk solid not fat with whey protein concentrate up to 3%.