Optimization of Natural Lipstick Formulation Based on Pitaya (Hylocereus polyrhizus) Seed Oil Using D-Optimal Mixture Experimental Design

Molecules

Norsuhaili Kamairudin¹  Siti Salwa Abd Gani¹  Hamid Reza Fard Masoumi²  Puziah Hashim¹ 

[1]Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia

[2] E-Mail:

[3]Department of Chemistry, Faculty of Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

[4] E-Mail:

关键词: cosmetics;    lipstick formulation;    pitaya seed oil;    D-optimal;    mixture design;   

DOI  :  10.3390/molecules191016672

来源: mdpi

【 摘 要 】

The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components—pitaya seed oil (10%–25% w/w), virgin coconut oil (25%–45% w/w), beeswax (5%–25% w/w), candelilla wax (1%–5% w/w) and carnauba wax (1%–5% w/w)—were investigated with respect to the melting point properties of the lipstick formulation. The D-optimal mixture experimental design was applied to optimize the properties of lipstick by focusing on the melting point with respect to the above influencing components. The D-optimal mixture design analysis showed that the variation in the response (melting point) could be depicted as a quadratic function of the main components of the lipstick. The best combination of each significant factor determined by the D-optimal mixture design was established to be pitaya seed oil (25% w/w), virgin coconut oil (37% w/w), beeswax (17% w/w), candelilla wax (2% w/w) and carnauba wax (2% w/w). With respect to these factors, the 46.0 °C melting point property was observed experimentally, similar to the theoretical prediction of 46.5 °C. Carnauba wax is the most influential factor on this response (melting point) with its function being with respect to heat endurance. The quadratic polynomial model sufficiently fit the experimental data.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.