Formulation of Hairspray from Cherry Leaves (Muntingia calabura L.) with Antimicrobial Properties

Reynelda Juliani Sagala, P. Kambira, Karmil Tri Nanda
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Abstract

Introduction: Indonesia is a tropical country with high temperatures and humidity. Poor personal hygiene can trigger bacteria to grow and multiply. According to research, bacteria that are usually found in skin and hair including Staphylococcus aureus (37%), followed by Escherichia coli (17%). Use of antibacterial hairspray is expected to inhibit the growth of pathogenic bacteria on the surface of the scalp and hair. Using natural ingredients, i.e., cherry (Muntingia calabura L.) leaves, in the form of antibacterial hairspray preparations, is expected not to irritate the scalp, be more eco-friendly, and the raw materials are easily obtained. Methods: The preparation of cherry (Muntingia calabura L.) leaves extract was carried out by maceration method with 70% ethanol (simplisia : solvent = 1:10). Furthermore, the extract was then evaluated for phytochemical content, formulation optimization, and antibacterial activity. Afterward, formulation and preparation, and lastly, its evaluation in the form of an organoleptic test, pH test, viscosity test, homogeneity test, spreadability test, adhesion test, and product stability test. Results: The results of phytochemical screening of flavonoid compounds and tannins from cherry (Muntingia calabura L.) leaves extract resulted in a positive reaction. The minimum inhibitory level of cherry (Muntingia calabura L.) leaves extract against Staphylococcus aureus and Escherichia coli bacteria was 40 mg/ml. Cherry (Muntingia calabura L.) leaves extract was then formulated into hairspray dosage forms with different concentrations of extract in Formula A (0.1%), Formula B (0.3%), and Formula C (0.5%). Conclusions: The hairspray formula that had the best stability after passing the freeze-thaw cycling test and physical evaluation of the preparation during storage for 28 days was Formula C. The parameters of the observed hairspray were organoleptic, pH, homogeneity, viscosity, spreadability, and adhesion. Keywords: Hairspray - Cherry Leaves – Stability - Antibacterial
具有抗菌性能的樱桃叶发胶配方研究
印度尼西亚是一个热带国家,气温高,湿度大。不良的个人卫生会导致细菌滋生和繁殖。据研究,皮肤和头发中常见的细菌包括金黄色葡萄球菌(37%),其次是大肠杆菌(17%)。使用抗菌发胶有望抑制头皮和头发表面致病菌的生长。使用天然成分,即樱桃(Muntingia calabura L.)叶子,以抗菌发胶的形式配制,不刺激头皮,更环保,原料容易获取。方法:采用70%乙醇浸泡法制备樱桃(Muntingia calabura L.)叶提取物(溶剂比为1:10)。此外,还对提取物的植物化学成分、配方优化和抗菌活性进行了评价。然后是配方和制备,最后是感官测试、pH测试、粘度测试、均匀性测试、涂抹性测试、附着力测试和产品稳定性测试。结果:对樱桃叶提取物中黄酮类化合物和单宁进行了植物化学筛选,结果为阳性反应。樱桃叶提取物对金黄色葡萄球菌和大肠杆菌的最低抑菌量为40 mg/ml。将樱桃(Muntingia calabura L.)叶提取物分别配制成A(0.1%)、B(0.3%)、C(0.5%)三种不同浓度的发胶剂型。结论:通过28天的冻融循环试验和制剂的物理评价后,稳定性最佳的发胶配方为c式。观察发胶的感官、pH值、均匀性、粘度、展布性、附着力等参数。关键词:发胶;樱桃叶;稳定性
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