Preparation Of Lipstick With Red Draon Fruit (Holycereus Polyrhizus) Pigment And Storage Stability Study

• Main Author: Tan, Yong Ling
• Format: Final Year Project / Dissertation / Thesis
• Published: 2020
• Subjects: TP Chemical technology
• Online Access: http://eprints.utar.edu.my/3739/1/1601859_FYP_report_%2D_YONG_LING_TAN.pdf; http://eprints.utar.edu.my/3739/

Synthetic dyes were mostly utilised in the production of commercial lipsticks. However, the usage of synthetic dye has been associated with many health problems. Hence, natural colorant might offer a promising solution to this problem. The betalains which are found in red dragon fruits (Holycereus polyrhizus) have drawn attention as a potential source of natural colorant to synthetic dye. However, the application of natural colorant in corresponding filed is limited due to its low stability towards light, temperature, oxygen, pH and colour deterioration across storage. The purpose of this study was to formulate lipsticks with encapsulated betalains and evaluate its feasibility as natural colorant in lipstick formulation and study its stability across one-month storage period. In this research, betalains was extracted from flesh of red dragon fruit using ethanol at ratio of 1: 3 and the concentrated betalains extract were microencapsulated with different proportion of maltodextrin (DE-10) and spray dried at 198 °C (concentrated betalains + 30 % maltodextrin) or freeze dried at -110 °C (concentrated betalains + 50 % of maltodextrin) into betalains pigment. The encapsulated betalains pigment were then used to formulate lipsticks with basic lipstick formula and the formulated lipsticks were store under light or dark condition for one-month storage period for stability study. The physicochemical properties of the synthesised lipstick such as spreadability, skin irritation test, breaking point, surface anomalies, melting point, perfume stability, homogeneity and colour uniformity were determined and compared with commercial lipsticks. The functional group presence in betalains were identified by the Fourier Transform-infrared Spectroscopy (FT-IR). The stability of the synthesised lipstick found to be stable under dark condition while color loss was greater for lipstick in light condition. Although betalains in freeze dried lipstick stabilized better than spray dried lipsticks, spray dried lipstick achieved closer standard to commercial lipstick. However, due to the low pigmentation from both method, betalains is suggested incorporate in to lip balm application. This study has proven that betalains could replace synthetic dye in cosmetics industry for lip balm application.