Development of Oil-in-Water Emulsion Containing Tamarind Fruit Pulp Extract I. Physical Characteristics and Stability of Emulsion

Jarupa Viyoch; Napaporn Klinthong; Watcharee Siripaisal

Authors

Jarupa Viyoch Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, NaresuanUniversity, Phitsanulok, 65000 Thailand.
Napaporn Klinthong Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, NaresuanUniversity, Phitsanulok, 65000 Thailand.
Watcharee Siripaisal Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, NaresuanUniversity, Phitsanulok, 65000 Thailand.

Keywords:

Tamarind, Emulsion

Abstract

The oil-in-water (o/w) emulsion containing natural AHAs was formulated and developed for application in cosmetic product including facial cleansing. Fruit pulp of tamarind was used as the source of the natural AHAs since its efficiency to skin has been proved in the past. In addition, the tamarind is generally found in Thailand and its fruit is not expensive source. For extraction process, the fresh fruit pulp of tamarind was extracted with water. The aqueous solution of the crude extract was subsequently dried by lyophilization, and the obtained extract powder was determined for its tartaric acid content by using HPLC. Various formulas of the free-extract emulsions consisting of various pairs of the nonionic emulsifier and types of the thickening agent were firstly formulated. The physical characteristics and stability of the prepared emulsions were evaluated and the best formula was then selected for preparing the emulsion containing the extract. The considerably physical characteristics included color, texture, pH and viscosity of the emulsions, and the stability of the emulsions was tested by using heat-cool cycling method. Resulting from this study, we found that the using 5.49% of Tween^ 60 and 1.51% of Span^ 80 as the emulsifier blend, coupled with the using 0.2% of Carbopol^ 940 as the thickening agent provided the emulsion with the most favorable characteristics and the best stability for our extract-free emulsion system. Next, this free-extract emulsion was incorporated with the various amounts of the extract, and the physical characteristics and stability of these prepared emulsions were also investigated. We found that the final product containing the extract in amount corresponding to 0.5% of tartaric acid (formula of S₈₀^T₆₀^C_0.2^E_0.5) showed good physical characteristics and both physical and chemical stability. The viscosity of this product was also comparable to that of the commercial product.

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