Optimisation of Natural Ingredient Based Lipstick Formulation by Using Mixture Design

Rajin, Mariani; Bono, Awang; Ho, Chong Mun

doi:10.3923/jas.2007.2099.2103

Cited by 15 publications

(5 citation statements)

References 3 publications

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“…The penetration depth increases with the increase of oil mixture and decreases with the increase of beeswax. This dependency was observed by other researches also [4, 15]. …”

Section: Resultssupporting

confidence: 83%

“…Results of this study show that increasing the amount of beeswax gives a higher value of melting point and smaller value of penetration depth. Previous studies and researches demonstrated that the melting point of lipsticks and the hardness depend on the amount variations of waxes [1, 4, 15]. The influence of beeswax was confirmed as high by correlation analysis.…”

Section: Discussionmentioning

confidence: 69%

“…The melting point must be high to avoid technical deterioration during preparation and use. Previous studies and researches state the melting point of lipsticks to be in the 60.6–64.0°C acceptable limit by the consumer [4], or else in the 40–56°C range [1]. In this study, the desirable temperature of melting point was set at 60°C.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the optimization of mixture composition is important and experimental design is very useful. Statistical mixture design is more satisfactory and effective than other methods such as classical one-at-a-time or mathematical methods because it can study many variables simultaneously with a low number of observations, saving time and costs [4]. In previous works, for the optimization of mixtures, D-optimal cross and mixed designs were used and were quite effective [4].…”

Section: Introductionmentioning

confidence: 99%

“…Statistical mixture design is more satisfactory and effective than other methods such as classical one-at-a-time or mathematical methods because it can study many variables simultaneously with a low number of observations, saving time and costs [4]. In previous works, for the optimization of mixtures, D-optimal cross and mixed designs were used and were quite effective [4]. In this work, response surface central composite design was applied in order to investigate the relationship between composition, physical properties, and sensory analysis of consumers, which can be the most important factor [5].…”

Section: Introductionmentioning

confidence: 99%

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The aim of this study was to optimize the lipsticks formulation according to the physical properties and sensory attributes and investigate the relationship between instrumental and sensory analyses and evaluate the influence of the main ingredients, beeswax and oil, with analysis of lipsticks properties. Central composite design was used to optimize the mixture of oils and beeswax and cocoa butter for formulation of lipsticks. Antioxidant activity was evaluated by DPPH free radical scavenging method spectrophotometrically. Physical properties of lipsticks melting point were determined in a glass tube; the hardness was investigated with texture analyzer. Sensory analysis was performed with untrained volunteers. The optimized mixture of sea buckthorn oil and grapeseed oil mixture ratio 13.96 : 6.18 showed the highest antioxidative activity (70 ± 0.84%) and was chosen for lipstick formulation. According to the sensory and instrumental analysis results, optimal ingredients amounts for the lipstick were calculated: 57.67% mixture of oils, 19.58% beeswax, and 22.75% cocoa butter. Experimentally designed and optimized lipstick formulation had good physical properties and high scored sensory evaluation. Correlation analysis showed a significant relationship between sensory and instrumental evaluations.

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“…The penetration depth increases with the increase of oil mixture and decreases with the increase of beeswax. This dependency was observed by other researches also [4, 15]. …”

Section: Resultssupporting

confidence: 83%