Formulation and Development of Skin Care Cream by Using Tea Fluff
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Medicinal and aromatic plants are used in pharmaceutical and cosmetic industries all around the
world as natural sources. There have been many research conducted to prove the skin care
properties perform by Polyphenols and anti oxidants present in tea. During the course of
fermentation, the Polyphenols of green tea are rapidly converted to the Polyphenols of black tea.
Depending on the degree of fermentation, some green tea Polyphenols remain unconverted.
(Coggon, Moss and Sanderson, 1973).
Tea fluff is a waste product generated in secondary manufacturing and it is rich with
Polyphenols as same as the black tea. There are many cosmetic products that made by both
black tea and green tea as the term of value added product, but it was noted that skin care
products that are made by using tea fluff are not present in the Sri Lankan market. Therefore
this study was conducted to show the potential to make a tea based cosmetics by using tea fluff
as the theme of value addition.
Methodology
DPPH (2,2-diphenylpicrylhydrazyl radicals) Assay and Folin –ciocalteu method were used to
find the anti oxidant activity and total polyphenol content of tea fluff. Complete Randomize
with
1%,2%,3%,4%,5% and 6% of tea fluff from the total weight. Then they were subjected to
sensory evaluation using 30 panelists to evaluate visual smoothness, spreadability, greasiness
and overall acceptability. Another sensory evaluation was conducted to evaluate visual
appearance of the formulation in the jar, feel of the cream in the jar, skin feel during absorption
and skin feel after absorption as advanced sensory session. Results were analyzed using the
MINITAB statistical analysis package according to the Freedman test at 5 % level of
significance and the best treatment level was selected. Four replicates from the selected best
treatment were evaluated for aerobic plate count test and visually observed the physical
determinants to study the shelf life. pH value, non volatile matters at 105 C, thermal stability
and total non-aqueous content of final selected product were determined according to the SLSI
standards as Quality Analysis.
Description
Keywords
Agriculture, Export Agriculture, Tea Industrials, Tea Technology, Crop Production