Formulation and evaluation of facial mask from gelatinous pulp of Dillenia fruit

Main Article Content

Saengrawee Sutthiparinyanont
Chakkapan Banpot
Vongsakorn Kumsuwan
Wanassnant Kajthunyakarn
Pathomthat Srisuk
Padungkwan Chitropas


Gelatinous pulps from Dillenia indica Linn. fruit are rich in pectin and nutrients.  Mainly, gelling property and the presence of phenolic antioxidants are expected to apply for cosmeceutical applications.  The gelatinous pulp was used as gel base for formulation natural facial mask. Properties of gelatinous pulp including pectin quantity, degree of esterification (DE), viscosity, pH, and antioxidant activity were determined.  Various concentrations of sucrose and calcium chloride were varies by 0.5, 1, 2, and 4 times from pulp weight for receiving an appropriate gel base.  Chosen gel base was then used to formulate facial mask with effective ingredients of licorice extract, honey, and concentration parabens.  Stability and skin irritate testing of the product were evaluated.  The gelatinous pulp composed 1.1% pectin and 57.9%DE, behaved as pseudo plastic fluid, and exhibited pH about 3.5.  Increasing proportional of sucrose and calcium was increased viscosity but reduced pH of gel base.  Formulated facial mask was 93.9 cP viscosity, exhibited pH at 4.6, and presented antioxidant activity at IC50 = 9.47 mg/ml.  It could stable during storage time under switching temperature, as well as there was no skin irritation found in all volunteers.  Consequently, skin friendly of gelatinous pulp could be modified and used for skin care and other cosmeceutical applications.


Download data is not yet available.

Article Details



1. Shome U, Khanna RK and Sharma HP. Pharmacognostic studies of Dillenia indica Linn. II – Fruit and seed. Plant Sci. 1980; 89: 91-104.
2. Kumar D, Mallick S, Vedasiromoni JR and Pal BC. Anti-leukemic activity of Dillenia indica L. fruit extract and quantification of betulinic acid by HPLC. Phytomedicine. 2010; 17: 431–35.
3. Abdille MH, Singh RP, Jayaprakasha GK and Jena BS. Antioxidant activity of the extracts from Dillenia indica fruits. Food Chem. 2005; 90: 891-86.
4. Kuotsu K and Bandyopadhyay AK. Development of oxytocin nasal gel using natural mucoadhesive agent obtained from the fruits of Dellinia indica L. Science Asia. 2007; 33:57-60.
5. Sriamornsak P. Chemistry of pectin and its pharmaceutical uses: A review. Silpakorn University International Journal. 2003; 3(1-2): 206-228.
6. Srivastava P and Malviya R. Sources of pectin, extraction and its applications in pharmaceutical industry – An overview. IJNPR. 2011; 2(1): 10-18.
7. CP Kelco US. GENU pHresh™ DF Pectin Helps Protect the Skin Barrier. 4: 2008.
8. Dedduang O. Comparison of extracted pectin from three kinds of guava (Psidium guajava L.) to standard pectin. Srinakharinwirot University. 2010.
9. Casagrande R, Georgetti SR, Verri Jr WA, et al. In vitro evaluation of quercetin cutaneous absorption from topical formulations and its functional stability by antioxidant activity. Int J Pharm. 328:183-190; 2007.
10. Promsakha Na Sakon Nakhon P, Jangchud A and Jangchud K.Process development for pectin production from Krueo Ma Noy leaves (Cissampelos pareira L.). Kasetsart University. 2010.
11. Kastner H, Einhorn-Stoll U and Senge B. Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH. Food Hydrocolloids 2012, 27 (1): 42-49.
12. Liu L, Fishman ML, Kost J, Hicks KB. Pectin-based systems for colon-specific drug delivery via oral route. Biomaterials. 2003; 24: 3333-43.
13. Willats GT, Knox JP and Mikkelsen JD. Pectin: new insights into an old polymer are starting to gel. Trends Food Sci Technol. 2006; 17: 97–104