Design and Development of Topical Gel Bases Formulation of Cocoa (Theobroma Cacao) Shell extract for Hair Gel

Arief Huzaimi Md Yusof; Siti Salwa Abd Gani; Uswatun Hasanah Zaidan; Mohd Izuan Effendi Halmi

doi:10.37934/araset.28.1.139148

Authors

Arief Huzaimi Md Yusof Malaysia Cocoa Board, Cocoa Innovative and Technology Centre, Lot 12621 Nilai Industrial Area, 71800 Nilai, Negeri Sembilan, Malaysia
Siti Salwa Abd Gani Halal Products Research Institute, Universiti Putra Malaysia, Puta Infoport, 43400 Serdang, Selangor, Malaysia
Uswatun Hasanah Zaidan Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
Mohd Izuan Effendi Halmi Department of Land Management, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia

DOI:

https://doi.org/10.37934/araset.28.1.139148

Abstract

The mixture design was used to optimize the potential of hydrogenionic and the spreadability of topical hair gel from cocoa shell extract. The influence of the primary hair gel components thickener (0.25 – 0.75%), moisturizer (1-3%), styling polymer (1-3%), humectant (2-5%), adjusting PH agent (0.2-0.4%) and solvent (90.55-95.75%) were studied on two responses of the topical hair gel. The data obtained were fitted to the model with coefficient determination (R2= 0.994 for the pH and 0.9937 for the spreadability) and the lack of fit test shown not significant with a p-value bigger than 0.05. The optimized formulation with each significant factor was established at thickener (0.3%), moisturizer (0.25%), styling polymer (1.5%), humectant (2.99%), adjusting pH agent (0.4%), and solvent (94.57%) with the potential of hydrogenionic value and spreadability at 6.42 and 1.57 respectively. The predicted validation test shows that both values were comparable. This condition showed that the model development could be used to predict future observations within the design range.