Formulation and evaluation of stability o/w cream containing caffeine

INTRODUCTION: Cellulite or lipodystrophy is a major aesthetical concern among women who want to look beautiful. OBJECTIVES: The aim of this study was to evaluate the stability of topical slimming and anti-cellulite cream containing 2.5% of caffeine. METHODS: Formulation of oil-in-water cream conta...

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Main Authors:	Mohamad, Nor Hakimah, Ab. Hadi, Hazrina
Format:	Conference or Workshop Item
Language:	English English English
Published:	2018
Subjects:	RS192 Materia Medica-Pharmaceutical Technology
Online Access:	http://irep.iium.edu.my/68769/ http://irep.iium.edu.my/68769/1/PRCP12.pdf http://irep.iium.edu.my/68769/2/poster%20IPRC%20CUCMS_Hakimah.pdf http://irep.iium.edu.my/68769/23/4IPRC.pdf

id	iium-68769
recordtype	eprints
spelling	iium-687692018-12-20T03:36:03Z http://irep.iium.edu.my/68769/ Formulation and evaluation of stability o/w cream containing caffeine Mohamad, Nor Hakimah Ab. Hadi, Hazrina RS192 Materia Medica-Pharmaceutical Technology INTRODUCTION: Cellulite or lipodystrophy is a major aesthetical concern among women who want to look beautiful. OBJECTIVES: The aim of this study was to evaluate the stability of topical slimming and anti-cellulite cream containing 2.5% of caffeine. METHODS: Formulation of oil-in-water cream containing 2.5% of caffeine and without caffeine (base) were prepared from mixing and homogenizing of three parts ingredients which are water bases ingredient, oil components and additional ingredients. Both creams were stored at different storage conditions of 40℃ ± 2℃ with 75% ± 5% relative humidity 30℃ ± 2℃ with 75% ± 5% relative humidity for 12 weeks to predict their stability. During storage, the formulation and base were evaluated for physical analysis (appearance, homogeneity, colour, and odour), pH, centrifugation, rheology property, zeta potential, and size of particle in different time intervals (day 0, 2nd, 4th, 8th and 12th weeks). The microbial test was conducted to ensure the formulation free from any microbes. RESULTS: Experimental findings showed that both creams (base and formulation) maintained their physical observations by showing yellow whitish creamy, homogenous appearance and pleasant odour with no phase separation after centrifugation throughout entire period of study. Besides, both creams remained exhibited a non-Newtonian fluid behaviour and good microbial stability during 12 weeks. There were significant changes (p<0.05) in droplet size, pH and zeta potentials values of creams during 12 weeks of storage but they still remained in acceptable ranges to be considered a stable emulsion. CONCLUSION: The results indicated that the prepared cream containing 2.5% of caffeine was stable over the period of the study. 2018 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/68769/1/PRCP12.pdf application/pdf en http://irep.iium.edu.my/68769/2/poster%20IPRC%20CUCMS_Hakimah.pdf application/pdf en http://irep.iium.edu.my/68769/23/4IPRC.pdf Mohamad, Nor Hakimah and Ab. Hadi, Hazrina (2018) Formulation and evaluation of stability o/w cream containing caffeine. In: 4th International Pharmaceutical Research Conference 2018, 25th-26th August 2018, Cyberjaya, Malaysia. (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	RS192 Materia Medica-Pharmaceutical Technology
spellingShingle	RS192 Materia Medica-Pharmaceutical Technology Mohamad, Nor Hakimah Ab. Hadi, Hazrina Formulation and evaluation of stability o/w cream containing caffeine
description	INTRODUCTION: Cellulite or lipodystrophy is a major aesthetical concern among women who want to look beautiful. OBJECTIVES: The aim of this study was to evaluate the stability of topical slimming and anti-cellulite cream containing 2.5% of caffeine. METHODS: Formulation of oil-in-water cream containing 2.5% of caffeine and without caffeine (base) were prepared from mixing and homogenizing of three parts ingredients which are water bases ingredient, oil components and additional ingredients. Both creams were stored at different storage conditions of 40℃ ± 2℃ with 75% ± 5% relative humidity 30℃ ± 2℃ with 75% ± 5% relative humidity for 12 weeks to predict their stability. During storage, the formulation and base were evaluated for physical analysis (appearance, homogeneity, colour, and odour), pH, centrifugation, rheology property, zeta potential, and size of particle in different time intervals (day 0, 2nd, 4th, 8th and 12th weeks). The microbial test was conducted to ensure the formulation free from any microbes. RESULTS: Experimental findings showed that both creams (base and formulation) maintained their physical observations by showing yellow whitish creamy, homogenous appearance and pleasant odour with no phase separation after centrifugation throughout entire period of study. Besides, both creams remained exhibited a non-Newtonian fluid behaviour and good microbial stability during 12 weeks. There were significant changes (p<0.05) in droplet size, pH and zeta potentials values of creams during 12 weeks of storage but they still remained in acceptable ranges to be considered a stable emulsion. CONCLUSION: The results indicated that the prepared cream containing 2.5% of caffeine was stable over the period of the study.
format	Conference or Workshop Item
author	Mohamad, Nor Hakimah Ab. Hadi, Hazrina
author_facet	Mohamad, Nor Hakimah Ab. Hadi, Hazrina
author_sort	Mohamad, Nor Hakimah
title	Formulation and evaluation of stability o/w cream containing caffeine
title_short	Formulation and evaluation of stability o/w cream containing caffeine
title_full	Formulation and evaluation of stability o/w cream containing caffeine
title_fullStr	Formulation and evaluation of stability o/w cream containing caffeine
title_full_unstemmed	Formulation and evaluation of stability o/w cream containing caffeine
title_sort	formulation and evaluation of stability o/w cream containing caffeine
publishDate	2018
url	http://irep.iium.edu.my/68769/ http://irep.iium.edu.my/68769/1/PRCP12.pdf http://irep.iium.edu.my/68769/2/poster%20IPRC%20CUCMS_Hakimah.pdf http://irep.iium.edu.my/68769/23/4IPRC.pdf
first_indexed	2023-09-18T21:37:34Z
last_indexed	2023-09-18T21:37:34Z
_version_	1777412922736115712

Formulation and evaluation of stability o/w cream containing caffeine

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