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Evidence-Based Complementary and Alternative Medicine
Volume 2016, Article ID 3816460, 8 pages
http://dx.doi.org/10.1155/2016/3816460
Research Article

Evaluation of Beeswax Influence on Physical Properties of Lipstick Using Instrumental and Sensory Methods

Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, Sukilėlių Pr. 13, LT-50161 Kaunas, Lithuania

Received 21 September 2016; Revised 26 October 2016; Accepted 27 October 2016

Academic Editor: José Maurício Sforcin

Copyright © 2016 Giedre Kasparaviciene et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The aim of this study was to optimize the lipsticks formulation according to the physical properties and sensory attributes and investigate the relationship between instrumental and sensory analyses and evaluate the influence of the main ingredients, beeswax and oil, with analysis of lipsticks properties. Central composite design was used to optimize the mixture of oils and beeswax and cocoa butter for formulation of lipsticks. Antioxidant activity was evaluated by DPPH free radical scavenging method spectrophotometrically. Physical properties of lipsticks melting point were determined in a glass tube; the hardness was investigated with texture analyzer. Sensory analysis was performed with untrained volunteers. The optimized mixture of sea buckthorn oil and grapeseed oil mixture ratio 13.96 : 6.18 showed the highest antioxidative activity (%) and was chosen for lipstick formulation. According to the sensory and instrumental analysis results, optimal ingredients amounts for the lipstick were calculated: 57.67% mixture of oils, 19.58% beeswax, and 22.75% cocoa butter. Experimentally designed and optimized lipstick formulation had good physical properties and high scored sensory evaluation. Correlation analysis showed a significant relationship between sensory and instrumental evaluations.