Formulation and stability evaluation of Natural Preservatives in Poly-Herbal Skin Care Cream

Abstract

http://dx.doi.org/10.21276/IJRDPL.22780238.2018.7(3).2999-3005 ABSTRACT: The aim of this study is to formulate and evaluate the stability of polyherbal cream based on natural products namely, Carica papaya leaf, Psidium guajava leaf, Vitis vinifera seed applied as natural preservatives. Carica papaya leaf and Psidium guajava leaves were shade dried and size reduced into coarse powder and then the powdered leaf material was stored in containers. They were extracted using ethanol and the extract was stored in refrigerator. A polyherbal O/W skin care cream was formulated using PLEE & GLEE and GSE. The formulated cream was evaluated for it pH, Viscosity, Dye test, Homogeneity, appearance, after feel, type of smear, Removal, Acid value, Saponification value, Irritancy test, Accelerated stability testing, UV spectrophotometric analysis, centrifuge test. Stability of the formulation was achieved for 2 weeks. The formulation also evaluated for its resistance and activity against a variety of microorganisms. The microbiological stability of the formulations was evaluated through agar diffusion assays using cultures of Escherichia coli, Bacteria and Yeast. The pH of cream formulations was found in range of 5.9 to 6.9. The cosmetic formulation prepared presented a pH value that seems adequate for topical application, which is frequently observed in cosmetic products, besides evidencing no phase separation after centrifuge. The viscosity of the cream formulation prepared was found to be satisfactory which was suitable for stability study. The cream was found to be of the o / w type emulsion by dye solubility test. In addition, the findings suggested that the cream formulations with higher concentration of grape seed extract have a promising antibacterial effect against the proliferation of various microorganisms.