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