Formulation Development and Skin Evaluation of Gel-Based Cream Containing Tamarind Gum
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Abstract
Tamarind gum (TG) is a natural polysaccharide rich in phenolic and flavonoid compound constituents that provide potent antioxidant activity. This study aimed to develop a gel-based cream containing TG and investigate various skin-related parameters for cosmetic applications. TG was extracted from the seed of tamarind with distilled water. The phenolic and flavonoid contents were quantified using the Folin-Ciocalteu and colorimetric methods. A formulation comprising 0.3% w/v of TG was prepared by loading it into an oil-in-water (O/W) gel-based cream. A benchmark product was used as a control for comparison. In vivo investigations were performed over four weeks on the forearms of 26 healthy female volunteers aged 30-55. The product’s effects on transepidermal water loss (TEWL), skin color, skin hydration, and skin elasticity were assessed by skin analyzer (Cortex Technology, model DermaLab® Combo). The total phenolic and flavonoid contents of TG were 44.60±14.01 mg GAE/g and 194±27.22 mg QE/g, respectively. The gel-based cream containing 0.3% w/v TG exhibited substantially higher TEWL percentage changes in week four. The skin melanin index decreased and skin lightening increased. Skin hydration gradually increased throughout the study period. Moreover, elasticity improved in all parameters, including Young’s modulus (E), retraction time (R), and viscoelasticity (VE). In summary, TG is a sustainable natural resource with potential antioxidant activities. It is an effective cosmetic active ingredient that may address skin health issues and improve overall skin appearance.
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