Formulation and Development of Skin Care Cream by Using Tea Fluff

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dc.contributor.authorMaduwanthi, B.L.G.
dc.contributor.authorAlakolanga, A.G.A.W.
dc.contributor.authorAlwis, L.M.H.R.
dc.contributor.authorSamaranayake, H.G.H.
dc.date.accessioned2022-03-23T09:04:51Z
dc.date.available2022-03-23T09:04:51Z
dc.date.issued2013
dc.description.abstractMedicinal 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.en_US
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8558/27-TEA-Formulation%20and%20Development%20of%20Skin%20Care%20Cream%20by%20Using%20Tea%20Fluff%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAgricultureen_US
dc.subjectExport Agricultureen_US
dc.subjectTea Industrialsen_US
dc.subjectTea Technologyen_US
dc.subjectCrop Productionen_US
dc.titleFormulation and Development of Skin Care Cream by Using Tea Fluffen_US
dc.title.alternativeResearch Symposium 2013en_US
dc.typeOtheren_US
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