Abstract

FORMULATION AND CHARACTERIZATION OF BEETROOT LIP BALM USING 23 FACTORIAL DESIGN

Bharanidharan D., Krishnan P. and A. C. Niranjanasree*

ABSTRACT

For a while now, people have embraced a natural lifestyle by using cosmetics. Chemicals included in cosmetics are sometimes harmful to the skin. Herbal cosmetics are recommended to combat these negative effects. They have organic ingredients that provide effective skin treatment. The lips are vital to the face because they hold food in the mouth and prevent foreign items from entering. It is impacted by a potentially harmful material, which might cause dryness and irritation. Its lack of oily glands makes it crucial to keep lips moisturized and protected throughout the day. Lip balm, often known as lip salve, is a topically applied wax-like product that moisturizes and relieves chapped or cold sores, stomatitis, angular cheilitis, or dry lips. Lip balm was formulated with a 23factorial design and by using several ingredients. Eight formulation batches were done in accordance with the optimal concentration. Among those, the F7 formulationdemonstrated acceptable melting point, pH, and stability. The lip balm was made by homogenizing the ingredients by mixing. It turned out that the lip balm had a pH of 6.2 and a melting point of 67°C. No irritation was noticed. The specially designed lip balm creates an occlusive barrier on the lip surface to trap moisture in the lips and shield them from the elements and drying out. Therefore, lip balm made with beetroot offers superior relief for lips and related problems.

Keywords: Beetroot, Factorial design, Lip balm, Stability studies, pH.