Formulation and Evaluation of Polyherbal Cream

Ganji, Shiny; Chandrika, A.; Mounika, S.; Kusuma, K.; Kumari, D. Jyothsna; Sampada, M.

doi:10.52711/2321-5844.2022.00009

RJTCS

2022

DOI: 10.52711/2321-5844.2022.00009

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Formulation and Evaluation of Polyherbal Cream

Shiny Ganji¹,

A. Chandrika

S. Mounika

et al.

Abstract: Herbal skin creams are mainly intended for beautification of skin. The main aim of the present research work is to prepare a face cream using different herbs and the prepared cream is evaluated for stability and anti bacterial activity. The herbs used in the formulation (F1, F2, and F3) are flowers of Clitoria ternatea, leaves of Azadirachta indica and Ocimum sanctum. The formulated cream is evaluated for the various parameters like organoleptic properties, pH, stability, consistency, skin irritation, and anti… Show more

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Cited by 3 publications

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Investigation of Oil in Water Emulsion properties depending on the change of Emulsifiers combinations

Polova,

Nehoda,

Butkevych

2023

RJPT

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Oil in water emulsion formulations as dosage forms for topical application are intended to produce the therapeutic effect in the skin. Their quality features mainly depend on the choice of emulsifying combination composition. This work aimed at establishing a mixture of oil phase, water and combinations of different kinds of emulsifiers to screen factors that affect the quality features of oil in water emulsion cream`s formulations. Eleven formulations were prepared with different ratio of different kinds of emulsifiers by a high temperature method. The emulsions were prepared with oil phase having calculated HLB value range 10.96 and emulsifiers having HLB values ranged from 0.20 to 14.60. The formulated oil in water emulsion compositions were evaluated for physical stability, rheological properties, colloidal and thermodynamic stability, microscopy observation. The results showed that not all formulations were physically stable after 24h storage period. Stable formulations were subjected to rheological properties studies. Some of samples presented the flow which was close to the Newtonian fluid, others showed pseudo-plastic flow type. The results of colloidal and thermodynamic stability evaluations allowed to establish the regularities between the type of the flow and formulations` stability. When varying the ratio of emulsifiers, the total HLB range of the mixture changed, which also affected the dispersion properties of emulsion systems. With certain ratios of emulsifiers the dispersion of the system increased.

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Investigation of Oil in Water Emulsion properties depending on the change of Emulsifiers combinations

Polova,

Nehoda,

Butkevych

2023

RJPT

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Formulation and Evaluation of Anti-aging Purple Herbal Gel Cream

Khanpara,

Sojitra

2023

RJTCS

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The aim of this present study is to prepare and formulate a herbal Anti-Aging gel cream. In this study cream were formulated based on the anti-oxidants potential of herbal extracts. The cream was formulated using natural ingredients like butterfly pea flowers and Rose flowers, and Aloe vera. Evaluation of formulation was done on different parameters like PH, Spreadibility, stability, good consistency, homogeneity, appearance. The formulations are safe to use for skin. This herbal gel cream is more stable and safe. It can be concluded that herbal gel cream having anti-oxidants property can be used as provision of a barrier to protect the skin and avoid aging the skin.

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Formulation and evaluation of antibacterial Moringa soap prepared by Melt pour and Cold process method

Nayak N,

Akanksha,

S K

et al. 2024

RJTCS

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In the present investigation, melt-pour and cold-process soaps were made using various Moringa oleifera components, including seed oil, leaf powder, and leaf extracted oil. The produced soaps properties like pH, foaming capacity, foam retention, Total fatty content (TFM), saponification value, and anti-microbial activity, were determined. The 3%, 4%, and 5% moringa seed oil, leaf powder, and leaf extracted oil were used to make the soaps, and the 5% soap made using the melt-pour and cold-process method had the most promising outcomes. Considering these findings, the 5% cold process soaps were made employing the Soapcalc calculator. As advised by the soapcalc calculator, the following ingredients were utilised in this method: moringa powder, moringa seed oil, moringa leaf extract, cocoa butter, coconut oil, castor oil, olive oil, and NaOH lye. Results from the cold process experiment were satisfactory. The foam height was determined to be between 5 and 24 ml, the pH of the prepared soap was between 8.24to10.04, and the zone of inhibition of the prepared soaps for E. coli and Klebsiella was between 14 mm and 27 mm. The TFM of the prepared soap F1 to F9 was 19.6, this indicated that the melt and pour base had lower TFM. Furthermore, formulation F10 to F12 had the TFM in the range of 55.9 to 58.7. The saponification value of F10 to F12 was in the range of 27.73 to 62.74.

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Formulation and Evaluation of Polyherbal Cream

Cited by 3 publications

References 20 publications

Investigation of Oil in Water Emulsion properties depending on the change of Emulsifiers combinations

Investigation of Oil in Water Emulsion properties depending on the change of Emulsifiers combinations

Formulation and Evaluation of Anti-aging Purple Herbal Gel Cream

Formulation and evaluation of antibacterial Moringa soap prepared by Melt pour and Cold process method

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