Cream pH Research Articles

Preparation and Evaluation of Herbal Nutmeg Night Face Cream

Abstract: The spice known as nutmeg is manufactured from the seeds of the tropical evergreen tree Myristica fragrans (family Myristicaceae). Nutmeg is used to flavour a variety of baked items, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and beverages like eggnog. It has a distinctly pungent scent and a toasty, somewhat sweet taste. Nutmeg is believed to have antibacterial, anti-inflammatory, and antioxidant properties, which could help to improve the overall health and appearance of the skin. Nutmeg cream is often used to address issues such as acne, inflammation, and signs of aging. It may also help to improve skin texture and tone, as well as reduce the appearance of dark spots and blemishes. Spreadability of the developed formulation was good. The cream's PH and viscosity were both good. During storage, cream doesn't exhibit any phase separation of any kind.

EVALUATION OF COLOR FASTNESS AND SKIN IRRITATION OF HAIR DYE CREAM FROM HENNA LEAVES (LAWSONIA INERMIS L.)

Objectives: This study aims to evaluate the color fastness and study the skin irritation of a natural hair dye cream from Henna leaves. Materials and method: Nineteen experimental (F1-F19) are conducted using the D-optimal model to evaluate the cause-effect relations and evaluate the color fastness of hair dye cream. Three independent variables were selected for the survey namely Henna extract concentration (X1 includes 5%, 10%, 15%), pH of cream (X2 includes 6, 7, 8), hydrogen peroxide concentration (X3 includes 0%, 2%, 4%). Three dependent variables include color fastness after 1 washes (Y1), 6 washes (Y2) and 12 washes (Y3). Test for skin irritation hair dye cream was applied for rabbits. Results: the optimal parameters of hair dye cream were identified, which included Henna extract concentration of 10%, pH of 6, hydrogen peroxide concentration of 4%. The fastness property of the dye was observed to be very good even after washing 12 times and the absence of sensitivity or reaction on the skin. Conclusion: The results showed that the product has the ability to dye hair and is safe for the skin.

Formulation and Stability Test of Eel Fish (Anguilla marmorata (Q.) GAIMARD) Oil Extract Cream

Eel fish (Anguilla marmorata (Q.) Gaimard) on Silver eel phase contains unsaturated fatty acids such as omega-3, omega-6, EPA, DHA and vitamin A which is known to overcome various functions of body tissues. The high content of fatty acids will facilitate oxidation, making it difficult for storage and causing rancidity, thus creating a new innovation such as being formulated into cream. This study aims to formulate the silver eel (Anguilla marmorata (Q.) Gaimard.) Oil extracts in the form of cream dosage preparations and evaluates the cream dosage using physical test parameters to maintain the quality of the cream produced. This study used laboratory experimental methods and the cream formulations were made in 4 formulas, they are F0, F1, F2 and F3 with the respective concentrations of stearic acid emulsifier 6%, 8%, 10% and triethanolamine 2%, 2%, and 3.5. %, and F0 as negative controls. The result obtained test showed that the F3 positive control cream preparation met the organoleptic requirements, the result of homogeneity test was homogeneous and there were mo coarse particles, the dispersion of the cream was 6.87 cm (5-7 cm), adhesion of the cream was 4.21 seconds (>4 seconds), cream pH was 6.25 (4.5-6.5). The F3 formula gave a significant value to the characteristics of the cream

Screening and selection of cultures based on techno-functional properties for ripening of cream

The aim of the present study was to screen and select diacetyl producing Lactococcus lactis culture(s) based on techno-functional properties for ripening of cream to formulate defined strain starter for preparation of ripened cream. Diacetyl production (determined by Creatine test) of 13 Lactococcus cultures from National Collection of Dairy Cultures, ICAR-NDRI, Karnal was studied in skim milk at 30˚C for 15 h. Four potent diacetyl producing cultures, namely L. lactis NCDC 97, 127, 128, 193 were selected on this basis for further study along-with diacetyl negative L. lactis NCDC 314. Growth, acidification and diacetyl production profiles of selected cultures were evaluated in skim milk and cream (40% fat) at 30˚C for 10 h. L. lactis NCDC 128 and 193 started diacetyl production at 6 h of fermentation in skim milk as well as in cream, which was further increased upto 8 h of fermentation. Diacetyl production in cow cream (40% fat) at 8 and 10 h of fermentation were comparable. The pH of cream and skim milk dropped from 6.2 to 4.5. Viable counts were observed to be increased by 2 log from initial count of 7 log cfu/ml. Growth, acidification and diacetyl production were higher in skim milk as compared to cream.

Investigation of physical-chemical indices of complex action cream for treating wounded process of wounded servicemen

The aim of the work was to study the physical-chemical parameters (colloid stability, thermal stability, osmotic activity, homogeneity and pH) of a complex action cream for local treatment of wounds, with subsequent establishment of compliance with State Pharmacopoeia of Ukraine requirements for this dosage form.Materials and methods. In carrying out experimental studies, the authors used active pharmaceutical ingredients - metronidazole, miramistin (gift sample from Dr. Reddy's labs, Hyderabad, India), anesthesine (Merck, Germany), plant extracts (Aromatika, Ukraine) and auxiliary substances - propylene glycol, glycerol (Loba Chemie Pvt. Ltd., Mumbai, India), polyethylene oxide-400, monoglycerol stearate, cetostearyl alcohol, vaseline oil (Sigma-aldrich, Germany).Physical-chemical parameters of the cream were determined according to generally accepted procedures according to State Pharmacopoeia of Ukraine.The studies were carried out in five series (five samples each). Statistical processing of the results was carried out with the help of Statistica 6.0 package (StatSoft Inc., USA).Results. In vitro experiments using dialysis through a semipermeable membrane, it was determined that the test samples exhibit osmotic activity for 24 hours. After 24 hours exposure, the osmotic activity is 110.7 ± 4.23% and 118.3 ± 4.9%, respectively, for samples of placebo cream and cream. Screening of data on the determination of acid-base balance showed that the pH values of all the test samples of the cream lie in the range from 6.5 to 7.5 and correspond to the pH of the wound. The test to determine the uniformity of the cream showed that all samples are uniform at different storage temperatures for 24 months.Experimental studies of the thermo- and colloidal stability of the cream samples, obtained both immediately after manufacture, and those stored for 24 months under natural conditions and at temperatures recommended by State Pharmacopoeia of Ukraine, showed that no separation was observed in one tube. All samples were stable during storage, which is especially important for emulsion systems.Conclusions. Physical-chemical studies have shown that colloid stability, thermal stability, osmotic activity and pH of the cream meet the established requirements for this dosage form.

EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI

This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had an effect on the spread, viscosity, adhesiveness, pH of cream at 6 weeks, but had no effect on antioxidant activity. During the storage of the cream remains homogeneous and does increase the separation of cream (F = 1), there is an increase in dissolved power and pH but the adhesion, viscosity, and antioxidant activity decreases. The best results are the first formulation (F1) characteristics: homogeneous creams and no separation (F = 1), 4,08 cm spread, 40.758 cp viscosity, 16.2 seconds adhesiveness, IC50 antioxidant activity: 48.39 ?g / mL and pH 8.17.
 Keywords: turmeric extract, stability, cream, formulation, antioxidants, IC50

FORMULASI KRIM ANTIOKSIDAN EKSTRAK DAUN KAPAS (Gossypium sp.)

Gossypium sp. leaf is one of the plants that contain flavonoids that can act as antioxidants. This study aims to look at the effect of combination of the stearic acid and triethanolamine which function as emulsifier in creams and determine antioxidant activity of cream Gossypium sp. leaf extract. Cream is formulated with a variety of stearic acid and triethanolamine emulsifier that F1 (8%: 2%), F2 (12%: 3%), F3 (16%: 4%). Tests carried out at the first day and the 28th days. Evaluation preparations include organoleptic test, homogeneity, viscosity, pH, and type of the cream. The results showed that the variation of concentration emulsifier that fill quality preparations with some parameters such as organoleptic, homogeneity, the type of cream and viscosity. pH of cream does not qualify are 4.5-6, but still in the neutral pH range (pH ± 7). Antioxidant activity of the cream has a large reduce power at the first day DPPH reduce percent value for F1, F2, and F3 are 80,73%, 83,05% and 83,51% respectively, while after the storage at the 28th days DPPH reduce percent value for F1, F2, and F3 are 80,43%, 82,49% and 79,02% respectively. Preparation creams that fill physical quality cream is F1 by using emulsifier triethanolamine and stearic acid with a concentration of 8%: 2%

Temperature and pH dependence of fluocinolone acetonide degradation in a topical cream formulation.

We investigated the degradation of fluocinolone acetonide (FA) incorporated into an oil-in-water cream base. The study examined the influence of temperature (23 to 80 degrees C) and cream pH (pH 2.3 to 6) on FA degradation rates. FA degradation followed pseudo-first-order kinetics and adhered to the Arrhenius expression over the entire temperature range investigated. At all temperatures, the pH strongly influenced the observed degradation rate constant (kobs) values, with rate minima observed near pH 4. The FA log(degradation rate)-pH profiles were consistent with a reaction mechanism requiring drug hydrolysis catalyzed by hydroxide and hydrogen ions. Taking into account both the temperature and the pH dependence of FA degradation permits calculating kobs values from the following equation: kobs = exp[22.5 - (17,200/RT)] + exp[38.7 - (22,200/RT)] x [H+] + exp[49.5 - (21,100/RT)] x [OH-] where the three bracketed terms represent Arrhenius expressions for neutral, acid-catalyzed, and base-catalyzed hydrolysis reactions. FA degradation in the cream base parallels the degradation of a related steroid (triamcinolone acetonide) in an aqueous alcohol solution. The equivalence between FA and triamcinolone acetonide kinetics in the different reaction media suggests that in the cream base, FA degradation is limited to an aqueous phase largely unperturbed by the presence of nonaqueous constituents that comprise the cream formulation.