DOI: https://doi.org/10.14710/jvsar.v4i2.15376

Effect of Hydrophilic- Lipophilic Balance (HLB) Value on the Stability of Cosmetic Lotion Based on Walnut Oil (Canarium Indicium L.) Oil-in-Water Emulsion

Department of Industrial Chemical Engineering, Vocational School, Diponegoro University Jl. Prof Soedarto, SH., Tembalang, Semarang, 50275, Indonesia

Received: 8 Aug 2022; Revised: 8 Sep 2022; Accepted: 20 Dec 2022; Published: 22 Dec 2022.
Open Access Copyright (c) 2022 by Authors, Published by Vocational College of Universitas Diponegoro under http://creativecommons.org/licenses/by-sa/4.0.

Citation Format:
Abstract
Walnut oil is high source of fatty acid especially oleic acid compare to coconut oil. It has about 40-70% of oleic acid and suitable as moisturizing agent, anti-inflammatory and which contains antioxidants that are good for skin health as a primary ingredient for lotion. This study aims to determine the effect hydrophilic-lipophilic balance (HLB) on the stability of emulsion as a lotion material. The oil-in-water emulsion was formed by emulsification process using Ultra Turrax homogenizer (8000 and 32000 rpm) with addition of tween 80 and span 80 as emulsifiers. Completed randomized design and analysis of variance were used to determine the significant parameters on the stability of emulsion: homogeneity, creaming index, viscosity, density and morphology. Emulsion with the highest stability is sample 8 which is formed at 14.5 HLB value and 32000 rpm homogenizer speed during 5 min. It has complied with SNI-16-4399-1996.
Fulltext View|Download
Keywords: emulsion; HLB; tween 80; span 80; walnut oil

Article Metrics:

Article Info
Section: Original Research Articles
Language : EN
Recent articles
Formulation of Drying and Non Drying Oil Alkyd Resin from Palm Oil (Elaesis guineensis jacq.) and Tuna Fish Oil (Thunnus sp.) toward Acid Number Value and Non Volatile Content as Surface Coating Resin Effect of Hydrophilic- Lipophilic Balance (HLB) Value on the Stability of Cosmetic Lotion Based on Walnut Oil (Canarium Indicium L.) Oil-in-Water Emulsion Utilization of Papain Enzymes on the Production of Virgin Coconut Oil More recent articles
  1. Anwar, S. H., at. al, (2018). Kombinasi pati sukun termodifikasi OSA (Octenyl Succinic Anhydride) dan lesitin sebagai penstabil emulsi minyak dalam air. Jurnal Penelitian Pascapanen Pertanian, 14(3), pp. 124
  2. Ardani, (2010). Efek suhu pencampuran dan kecepatan putar propeller mixer terhadap sifat fisis dan stabilitas emulsi oral a/m ekstrak etanol buah pare (Momordica charantia L.): Aplikasi desain faktorial. Universitas Sanata Dharma, Fakultas Farmasi, 16(4), pp. 71-78
  3. Colucci, G., at al (2020). Development of water-in-oil emulsions as delivery vehicles and testing with a natural antimicrobial extract. Molecules, 25(9), pp. 5-7. https://doi.org/10.3390/molecules25092105
  4. Djarkasi, G. S. S., Raharjo, S., & Noor, Z. (2016). Sifat fisik dan kimia minyak kenari. Journal Agritech, 27(04), pp. 165-170. https://doi.org/10.22146/agritech.9857
  5. Gadhave, A. (2014). Determination of Hydrophilic-Lipophilic Balance Value, Colloid and Surface A, 3(4), pp 573–575
  6. Hong, I. at al (2018). Effects of HLB value on oil-in-water emulsions: Droplet size, rheological behavior, zeta-potential, and creaming index. Journal of Industrial and Engineering Chemistry, 67, pp. 123–131. https://doi.org/10.1016/j.jiec.2018.06.022
  7. Hou, W., & Papadopoulos, K. D. (1997). W1/O/W2 and O1/W/O2 globules stabilized with Span 80 and Tween 80. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 125(2–3), pp. 181–187. https://doi.org/10.1016/S0927-7757(96)03861-7
  8. Jin, at al (2008). Application of hydrophilic-lipophilic balance (HLB) number to optimize a compatible non-ionic surfactant for dried aerial conidia of Beauveria bassiana. Biological Control, 46(2), pp. 226–233. https://doi.org/10.1016/j.biocontrol.2008.03.008
  9. Lachman, L., Lieberman, H. A., & Kanig, J. L. (1987). Theory and practice of industrial pharmacy (p. 902), 21(6), pp 101-112
  10. Leakey, at al (2008). Characterization of tree-to-tree variation in morphological, nutritional and medicinal properties of Canarium indicum nuts. Agroforestry Systems, 73(1), pp 77–87. https://doi.org/10.1007/s10457-007-9103-4
  11. Leyden, J. J., & Rawlings, A. V. (2002). Skin moisturization. In Skin Moisturization, 31(2), pp.65-72. https://doi.org/10.1111/j.1524-4725.2009.01445.x
  12. Mitsui, T. (1997). New Cosmetc Science. Amsterdam : Elsevier Science. B.V, 2(12), pp. 342–345
  13. Mittal, A., Sara, U., Ali, A., & Aqil, M. (2012). Status of Fatty Acids as Skin Penetration Enhancers-A Review. Current Drug Delivery, 6(3), pp. 274–279. https://doi.org/10.21082/jpasca.v14n3.2017.124-133
  14. Mollet, H., & Grubenmann, A. (2000). Formulation Technology. Formulation Technology. 7(9), pp. 21-35. https://doi.org/10.1002/9783527612925
  15. Mu, at al (2019). Effect of storage temperature and relative humidity on long-term colloidal stability of reconstitutable emulsions stabilised by hydrophobically modified starch. Food Hydrocolloids, 95(4),pp. 62–75. https://doi.org/10.1016/j.foodhyd.2019.04.002
  16. Nehme, R., at al (2021). Production of oil in water emulsions in microchannels at high throughput: Evaluation of emulsions in view of cosmetic, nutraceutical or pharmaceutical applications. Chemical Engineering and Processing - Process Intensification, 161(1). pp, 145-152. https://doi.org/10.1016/j.cep.2021.108301
  17. Powell, K. C., & Chauhan, A. (2016). Interfacial effects and emulsion stabilization by in situ surfactant generation through the saponification of esters. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 504, pp, 458–470. https://doi.org/10.1016/j.colsurfa.2016.06.002
  18. Pujiastuti, A., & Kristiani, M. (2019). Formulasi dan uji stabilitas mekanik hand and body lotion sari buah tomat (Licopersicon esculentum Mill.) sebagai antioksidan. Jurnal Farmasi Indonesia, 16(1), pp 42–55. https://doi.org/10.31001/jfi.v16i1.468
  19. Ranti, N. A. N. (2017). Uji stabilitas fisik ekstrak meniran terstandar dalam bentuk sediaan Seft-Emulsifying Drug Delivery System (SNEDDS), 37(2), pp. 34-67
  20. Reiger, M. M. (2011). Harry ’s Cosmeticology,7th, Chemical Publishing, New York, pp.279-292
  21. Rowe, R. at al. (2007). Handbook of Pharmaceutical Excipients 6th Edition, Pharmaeutical Press and American Pharmacist Assosiation, London, pp.679-699. https://doi.org/10.1016/B978-008055232-3.62446-8
  22. Sari, D. K., & Lestari, R. S. D. (2015). Pengaruh waktu dan kecepatan pengadukan terhadap emulsi minyak biji matahari (Helianthus annuus L.) dan air. Jurnal Integrasi Proses, 5(3), pp. 155–159
  23. Syaputri, F. N., & Patricia, V. M. (2019). Pengaruh penambahan emulgator Tween dan Span terhadap stabilitas krim. Journal of Science, Technology and Enterpreneurship, 1(2), pp. 140–146
  24. Yovita, V. S. R. (2016). Optimasi parafin cair sebagai emolien dan gliserol sebagai humektan dalam sediaan krim ekstrak kulit buah manggis (Garcinia Mangostana L.) serta uji aktivitas antioksidan. Bulletin of the Seismological Society of America, 106(1), pp. 6465–6489. http://www.bssaonline.org/content/95/6/2373%5Cn
  25. Yusvita, L. Y. (2010). Efek span 80 dan tween 80 sebagai emulgator terhadap sifat fisis dan stabilitas emulsi oral a/m ekstrak etanol buah pare (Momordica charantia L.): Aplikasi desain faktorial. Skripsi, 93(6), pp. 1–129
  26. Zhou, L., at al (2022). Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization. Ultrasonics Sonochemistry, 82, pp. 10588. https://doi.org/10.1016/j.ultsonch.2021.105885

Last update:

No citation recorded.

Last update:

No citation recorded.