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Formulation of an Essential Oil-Based Body Wash: Selection of Components and their Effects on Product Foamability and Emulsion Durability
Corresponding Author(s) : Thien Hien Tran
Asian Journal of Chemistry,
Vol. 32 No. 10 (2020): Vol 32 Issue 10
Abstract
To meetout the growing consumer demand for cosmetic preparations that incorporate biologically active and natural ingredients, this study utilized lemongrass essential oil to create the main scent for body wash products in place of artificial fragrances on the market. Lemongrass essential oil is distilled by the method of hydrodistillation with the optimum yield of 0.29%. The process of developing a body wash formula is based on the survey of parameters affecting the product qualities. Multiple parameters including detergent, humectants, skin emollient, foaming agent, preservative, essential oil content were investigated. The product was evaluated based on the criteria of the foamability, the durability of the emulsion and the storage of samples in different storage conditions (room temperature, heat shock, acceleration). The results indicate that lemongrass essential oil body wash formulae are on par with some other shower gel products on the market, opening up the development trend for new research products to enter the market.
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- B. Santucci, A. Cristaudo, C. Cannistraci and M. Picardo, Contact Dermat., 16, 93 (1987); https://doi.org/10.1111/j.1600-0536.1987.tb01386.x
- K. Bester, J. Chromatogr. A, 1216, 470 (2009); https://doi.org/10.1016/j.chroma.2008.08.093
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- S.C. Rastogi, J.D. Johansen and T. Menne, Contact Dermat., 34, 423 (1996); https://doi.org/10.1111/j.1600-0536.1996.tb02246.x
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References
B. Santucci, A. Cristaudo, C. Cannistraci and M. Picardo, Contact Dermat., 16, 93 (1987); https://doi.org/10.1111/j.1600-0536.1987.tb01386.x
K. Bester, J. Chromatogr. A, 1216, 470 (2009); https://doi.org/10.1016/j.chroma.2008.08.093
C.H. Dodson, R.L. Dressler, H.G. Hills, R.M. Adams and N.H. Williams, Science, 164, 1243 (1969); https://doi.org/10.1126/science.164.3885.1243
S.C. Rastogi, J.D. Johansen and T. Menne, Contact Dermat., 34, 423 (1996); https://doi.org/10.1111/j.1600-0536.1996.tb02246.x
S. Abbas, J.W. Goldberg and M. Massaro, Dermatol. Ther., 17(S1), 35 (2004); https://doi.org/10.1111/j.1396-0296.2004.04S1004.x
H.N. Abdurahman, M. Ranitha and H.N. Azhari, Int. J. Chem. Environ. Eng., 4, 221 (2013).
Z. Niziol-Lukaszewska and T. Bujak, J. Surfactants Deterg., 21, 767 (2018); https://doi.org/10.1002/jsde.12168
L. Loretz, A.M. Api, L. Barraj, J. Burdick, D.A. Davis, W. Dressler, E. Gilberti, G. Jarrett, S. Mann, Y.H. Laurie Pan, T. Re, K. Renskers, C. Scrafford and S. Vater, Food Chem. Toxicol., 44, 2008 (2006); https://doi.org/10.1016/j.fct.2006.06.029
Z. Niziol-Lukaszewska, P. Osika, T. Wasilewski and T. Bujak, Molecules, 22, 320 (2017); https://doi.org/10.3390/molecules22020320
A. Sarkic and I. Stappen, Cosmetics, 5, 11 (2018); https://doi.org/10.3390/cosmetics5010011
A. Orchard and S. van Vuuren, Evid. Based Complement. Alternat. Med., 2017, 4517971 (2017); https://doi.org/10.1155/2017/4517971
J.R. Gnatta, F.M. Gomes-Pinto, C.Q. de Moraes Bruna, R.Q. de Souza, K.U. Graziano and M.J.P. da Silva, Rev. Latino-Am. Enfermagem, 21, 1212 (2013); https://doi.org/10.1590/0104-1169.2957.2356
D. Kaczmarczyk, D.J. Strub, A. Polowy, K.A. Wilk and S. Lochynski, Nat. Volatiles Essent. Oils, 2, 27 (2015).
A.M. Bakry, S. Abbas, B. Ali, H. Majeed, M.Y. Abouelwafa, A. Mousa and L. Liang, Comp. Rev. Food Sci. Saf., 15, 143 (2016); https://doi.org/10.1111/1541-4337.12179
V. Nambiar and H. Matela, Int. J. Pharm. Biol. Arch., 3, 1035 (2012).
M. Ranitha, A.H. Nour, Z.A. Sulaiman, A.H. Nour and S. Thana Raj, Int. J. Chem. Eng. Appl., 5, 104 (2014); https://doi.org/10.7763/IJCEA.2014.V5.360
K. Nakahara, N.S. Alzoreky, T. Yoshihashi, H.T.T. Nguyen and G. Trakoontivakorn, Jpn. Agric. Res. Q., 37, 249 (2013); https://doi.org/10.6090/jarq.37.249
M. Saleem, N. Afza, M.A. Anwar, S.M.A. Hai, M.S. Ali, S. Shujaat and Atta-Ur-Rahman, Nat. Prod. Res., 17, 159 (2003); https://doi.org/10.1080/1478641031000104118
M.T. Baratta, H.J.D. Dorman, S.G. Deans, A.C. Figueiredo, J.G. Barroso and G. Ruberto, Flavour Fragr. J., 13, 235 (1998); https://doi.org/10.1002/(SICI)1099-1026(1998070)13:4<235::AIDFFJ733>3.0.CO;2-T
M.K. Swamy, M.S. Akhtar and U.R. Sinniah, Evid. Based Complement. Alternat. Med., 2016, 3012462 (2016); https://doi.org/10.1155/2016/3012462
M.E.S. Mirghani, Y. Liyana and J. Parveen, Int. Food Res. J., 19, 569 (2012).
R. Timung, C.R. Barik, S. Purohit and V.V. Goud, Ind. Crops Prod., 94, 178 (2016); https://doi.org/10.1016/j.indcrop.2016.08.021
H. Nguyen, E.M. Campi, W. Roy Jackson and A.F. Patti, Food Chem., 112, 388 (2009); https://doi.org/10.1016/j.foodchem.2008.05.090
D. Djordjevic, L. Cercaci, J. Alamed, D.J. McClements and E.A. Decker, J. Agric. Food Chem., 55, 3585 (2007); https://doi.org/10.1021/jf063472r