Physical evaluation of lipstick contains encapsulated beet (Beta vulgaris linn.) root water extract in maltodextrin

Authors

  • Hilda Srivaliana Ilham Universitas Muhammadiyah Malang
  • Anita Sukmawati Universitas Muhammadiyah Surakarta

DOI:

https://doi.org/10.12928/pharmaciana.v10i3.16523

Keywords:

Beta vulgaris, encapsulation, lipstick, microparticle, maltodextrin

Abstract

The natural dyes from beet (Beta vulgaris Linn) (BV) roots can be used as coloring agents in lipsticks. However, the dye has low stability in high temperature and light and can be oxidized by air. The dye was encapsulated into a microparticle (MP) using maltodextrin (MD) as a matrix to improve color stability. The research's objective was to evaluate the effect of various MD concentrations in encapsulated BV root extract towards physical characterizations of MP and lipsticks, including pH, lipstick hardness, melting point, and color stability. The BV roots water extract was obtained by grinding BV root into a juice and then dried using a freeze dryer. The encapsulation of the BV root extract was using MD as a matrix with a ratio of 1:5 BV dried extract to MD. The MD solution concentrations used in this experiment were 25%, 50%, and 75% (w/v). The result showed that the morphology of MPs resulting from the encapsulation is amorphous. Lipsticks were characterized by pink color and had shape according to the lipstick mold. The lipstick color changed to brown on the seventh day and faded on the 28th day. The variation of MD concentrations during MP preparation did not significantly influence the lipstick's pH value, hardness and melting point.

References

Adliani, N., & Purba, D. (2012). Lipstick formulation using natural dye from etlingera elatior (Jack) R.M.Sm. extract. Journal of Pharmaceutics and Pharmacology, 1Lipstik M(2), 87–94.

Aher, A. A., Bairagi, S. M., Kadaskar, P. T., Desai, S. S., & Nimase, P. K. (2012). Formulation and evaluation of herbal lipstick from colour pigments of bixa orellana (Bixaceae) seeds, 4, 9–11.

Azeredo, H. M. C., Santos, A. N., Souza, A. C. R., Mendes, K. C. B., & Andrade, M. I. R. (2007). Betacyanin stability during processing and storage of a microencapsulated red beetroot extract. American Journal of Food Technology. https://doi.org/10.3923/ajft.2007.307.312

Azwanida, N. N., & Afandi, A. (2014). Jurnal teknologi full paper utilization and evaluation of betalain pigment from red gragon fruit ( Hylocereus Polyrhizus ) as a natural colorant for lipstick, 6, 139–142.

Cai, Y. Z., & Corke, H. (2000). Production and properties of spray-dried amaranthus betacyanin pigments. Journal of Food Science, 65(7), 1248–1252. https://doi.org/10.1111/j.1365-2621.2000.tb10273.x

Chabib, L., Rizki, M. ikhwan, & Hayati, F. (n.d.). Formulasi nanopartikel karotenoid ekstrak wortel (Daucus carrota L) sebagai pewarna lipstik, 809–822.

Chranioti, C., Nikoloudaki, A., & Tzia, C. (2015). Saffron and beetroot extracts encapsulated in maltodextrin , gum Arabic , modified starch and chitosan : Incorporation in a chewing gum system. Carbohydrate Polymers, 127, 252–263. https://doi.org/10.1016/j.carbpol.2015.03.049

Handayani, F. vita, Susilo, H., & Sari, B. L. (2015). Formulasi sediaan lipstik menggunakan ekstrak buah naga super merah (Hylocereus costaricensis) sebagai zat warna alami.

ICH Expert Working Group. (2003). ICH guideline Q1A(R2) stability testing of new drug substances and products. International Conference on Harmonization, (February), 1–24. https://doi.org/10.1136/bmj.333.7574.873-a

Ilham, H. S., Ermawati, D., & Chasanah, U. (2016). Optimasi formulasi sediaan lipstik menggunakan ekstrak umbi bit (Beta vulgaris Linn.). Berkala Ilmiaih Mahasiswa Farmasi Indonesia, 4(2), 27–33.

Janiszewska, E. (2014). Microencapsulated beetroot juice as a potential source of betalain. Powder Technology, 264, 190–196. https://doi.org/10.1016/j.powtec.2014.05.032

Lambers, H., Piessens, S., Bloem, A., Pronk, H., & Finkel, P. (2006). Natural skin surface pH is on average below 5 , which is beneficial for its resident flora, 359–370.

Mishra, P., & Dwivedi, S. (2012). Formulation and evaluation of lipstick containing herbal ingredients, 2(3), 58–60.

Muzaffar, K., Wani, S. A., Dinkarrao, B. V., & Kumar, P. (2016). Determination of production efficiency , color , glass transition , and sticky point temperature of spray- dried pomegranate juice powder. Cogent Food & Agriculture, 15(1), 2–7. https://doi.org/10.1080/23311932.2016.1144444

Nemzer, B., Pietrzkowski, Z., Spórna, A., Stalica, P., Thresher, W., Michałowski, T., & Wybraniec, S. (2011). Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chemistry, 127(1), 42–53. https://doi.org/10.1016/j.foodchem.2010.12.081

Pitalua, E., Jimenez, M., & Beristain, C. I. (2010). Food and bioproducts processing antioxidative activity of microcapsules with beetroot juice using gum arabic as wall material. Food and Bioproducts Processing, 88(2–3), 253–258. https://doi.org/10.1016/j.fbp.2010.01.002

Ravichandran, K., Palaniraj, R., Saw, N. M. M. T., Gabr, A. M. M., Ahmed, A. R., Knorr, D., & Smetanska, I. (2014). Effects of different encapsulation agents and drying process on stability of betalains extract. Journal of Food Science and Technology, 51(9), 2216–2221. https://doi.org/10.1007/s13197-012-0728-6

Saénz, C., Tapia, S., Chávez, J., & Robert, P. (2009). Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry, 114(2), 616–622. https://doi.org/10.1016/j.foodchem.2008.09.095

Silitonga, P., & Sitorus, B. (2014). Enkapsulasi pigmen antosianin dari kulit terng ungu. Jurnal Kimia Khatulistiwa, 3(1), 44–49.

Strack, D., Vogt, T., & Schliemann, W. (2003). Recent advances in betalain research, 62, 247–269.

Sukmawati, A., Yuliani, R., & Wahyuni, A. S. (2015). Formulasi dan evaluasi mikropartikel dexamethasone lepas lambat dengan matriks ethyl cellulose ( Ec ). University Research Colloquium, 18–26.

Sunil, R., Shekhar, T. C., & Ashutosh, B. (2013). Formulation and evaluation of a herbal lipstick : a new approach, 26–30.

Turasan, H., Sahin, S., & Sumnu, G. (2015). Encapsulation of rosemary essential oil. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2015.05.036

Downloads

Published

2020-10-28

Issue

Vol. 10 No. 3 (2020): Pharmaciana

Section

Pharmaceutics and Pharmaceutical Technology

License

Authors who publish with Pharmaciana agree to the following terms:

  1. Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.