scholarly journals Formulation and evaluation of dry herbal powder shampoo

2021 ◽  
Vol 8 (3) ◽  
pp. 112-117
Author(s):  
Firoj A. Tamboli ◽  
Sajid A. Mulani ◽  
Nitin Mali ◽  
Yogesh S Kolekar ◽  
Anagha S Ajagekar ◽  
...  
Keyword(s):  
Black Tea ◽  
Product Performance ◽  
Clear Liquid ◽  
Organoleptic Properties ◽  
Lemon Grass ◽  
Quality Product ◽  
Physicochemical Evaluation ◽  
Powder Characteristics ◽  
Rose Petal ◽  
Further Development

Shampoos are used not only for cleansing purpose but also for imparting gloss to hair and to maintain their manageability and oiliness for hair. Shampoos are of various types, like powder shampoo, clear liquid shampoo liquid shampoo, lotion shampoo, solid gel shampoo, medicated shampoo, liquid herbal shampoo etc. As far as herbal shampoos are concerned in stability criteria. Depending upon the nature of the ingredients they may be simple or plain shampoo, antiseptic or antidandruff.In the present work the herbal shampoo powder has been developed, by using traditional drugs for hair care. The preparation were formulated using Onion Powder, Rose Petal, Lemon Grass, Flaxseed or Linseed, Hirda, Bahera, Black tea, Brahmni, Triphala, Bhringraj, Ginger Root, Ashwagadha, Shikakai, Feenu greek, Shatavari, Heena, Wala, Aloevera Powder, Nirgudi Powder, Bavachi, Jatha mansi, Tulsi, Neem, Hibiscus Flower, and Retha evaluated for organoleptic properties, powder characteristics, foam test and physical evaluation.The physicochemical evaluation of the formulated shampoo showed ideal results. However, to improve its quality, product performance, and safety, further development and study was required.

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 745-750 ◽  
Author(s):  
Gardhi Arachchilage Aruna Ranjith Perera ◽  
Amarakoon Mudiyanselage Tissa Amarakoon ◽  
Dona Chamara Kumari Illeperuma ◽  
Palavinnage Krishantha Pushpakumara Muthukumarana
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Physical Properties ◽  
Black Tea ◽  
Raw Material ◽  
Organoleptic Properties

scholarly journals Antioxidant Capacity and Consumer Acceptability of Spiced Black Tea

2015 ◽  
Vol 4 (6) ◽  
pp. 104 ◽  
Author(s):  
Simon Oduor Ochanda ◽  
John Kanyiri Wanyoko ◽  
Henrik Kipngeno Ruto
Keyword(s):  
Antioxidant Activity ◽  
Consumer Preference ◽  
Black Tea ◽  
Black Pepper ◽  
Consumer Acceptability ◽  
Value Addition ◽  
Biochemical Effect ◽  
Lemon Grass ◽  
Anti Oxidant ◽  
Hedonic Scale

Value addition of bulk curl tear cut (CTC) black tea is important to meet emerging customer needs and address challenges in a competitive beverage market. Spicing of the tea is one way of value addition but little or no research has been done on the biochemical effect of blending tea with spices and consumer acceptability. A study was conducted to determine the effect of spices on consumer acceptability; pricing and anti-oxidant capacities of black CTC tea consumed in the Kenyan market. Six spices and a spice mix including; ginger, lemon grass, nutmeg, cinnamon, rosemary and tea <em>masala</em> were used to develop aerated spice tea. The spice mix-tea <em>masala </em>comprised of ginger, cinnamon, cardamoms, cloves, black pepper and nutmeg. The threshold levels of spice-tea blends for commercial purposes were demonstrated using three highly rated spices i.e. cinnamon, lemon grass and ginger. Economic costing was done using the cinnamon spiced-tea. The results showed that black tea had the<em> highest antioxidant</em> activity of 92.66% against that of the highest spice cinnamon 89.89%. Antioxidant activity of spiced tea significantly (P&lt;=0.05) decreased with the quantity of added spice. Spices significantly (P&lt;=0.05) increased consumer preference of the black tea and the preferred spice-mix ratios also differed. Some spices were preferred more than others as shown by the three best rated spice-tea mixes including; cinnamon at 10% lemon grass at 5% and ginger at 15% which had mean scores of 6.74, 6.35 and 6.58 respectively on a hedonic scale.

scholarly journals EFFECT OF GREENLEAF QUALITY AND MOISTURE CONTENT ON PHYSICAL AND ORGANOLEPTIC OF THE CTC (Crushing Tearing Curling) TEA

2016 ◽  
Vol 6 (1) ◽  
pp. 42-50
Author(s):  
Hafiz Thanoza ◽  
Devi Silsia ◽  
Zulman Efendi
Keyword(s):  
Quality Control ◽  
Moisture Content ◽  
Water Content ◽  
Black Tea ◽  
Processing Quality ◽  
Organoleptic Properties ◽  
Real Effect ◽  
Medium Quality

PTPN VII (Persero) Pagaralam Business Unitstarted developing the processing of black tea (CTC). Only after several times the processing quality CTC teas produced unsatisfactory. The Company continues to optimize the performance ofthe processingand quality control of CTC tea. This study aims to determine the effect of the quality of shootsandwilting percentage of the physical and organoleptic properties of CTC tea. This research was conducted in PTPN VII (Persero) Act Pagaralam. The results showed that all of the top quality withvalue range 62% to 70% and the percentage of wilted 65% to 72% no real effect on the physical and organoleptic properties. The water content and density of CTC tea has fulfilled SNI and enterprise standards. CTC tea produced medium quality (Fair made).

scholarly journals Design, Formulation and Physicochemical Evaluation of Clotrimazole Chewing Gum

2021 ◽  
Vol 10 ◽  
pp. e1084
Author(s):  
Abolfazl Aslani ◽  
Shekofeh Karbasizadeh Esfahani
Keyword(s):  
Mechanical Test ◽  
Oral Candidiasis ◽  
Latin Square ◽  
Content Uniformity ◽  
Organoleptic Properties ◽  
Design Expert ◽  
Chewing Gums ◽  
Physicochemical Evaluation ◽  
Taste Evaluation ◽  
Flavoring Agent

Background: Oral candidiasis is widespread in the patients with immunodeficiency diseases. Chewing gums are considered as mobile drug delivery systems that affected locally or systemically via the oral cavity. This study aimed to develop and evaluate the formulation of clotrimazole chewing gums for patients having oral candidiasis. Materials and Methods: Fourteen formulations (F) were designed by Design-Expert, version 7. These formulations were different in the amount of gum bases and sweeteners. Gum bases of elvasti, 487, stick, and fruit C were heated up to 70°C. Clotrimazole powder, sugar, liquid glucose, glycerin, mannitol, xylitol, and maltitol as well as different flavoring agents were added to the gum bases at 40°C. Content and weight uniformity, organoleptic properties evaluation, releasing the active ingredient in the phosphate buffer pH, 6.8, and taste evaluation were analyzed by Latin square analysis. Also, the mechanical test was done on F13 and F14 formulations. Results: F14 was the best formulation in terms of organoleptic properties. This formulation had suitable size, hardness, softness, and lack of adhesion to teeth. F14 formulation released 89% and 97% of clotrimazole after 30 and 45 minutes, respectively. F14 content uniformity and weight variations were 9.83±0.086 mg and 1.14±0.09 g, respectively. F14 evaluation of mechanical properties showed Young’s modulus about 0.32 MPa, and yield point occurred at the stress of 0.599 MPa and strain of 4.1%. Conclusion: F14 was chosen according to its physicochemical and organoleptic properties. F14 had adequate hardness, lack of adhesion to the teeth, suitable size, and best drug release. Tutti Frutti was a proper flavoring agent for clotrimazole gum formulations.[GMJ.2021;10:e1084]

scholarly journals FORMULATION AND EVALUATION OF HERBAL SHAMPOO

2018 ◽  
Vol 11 ◽  
Author(s):  
Vijayalakshmi A
Keyword(s):  
Visual Assessment ◽  
Surface Strain ◽  
Aloe Barbadensis ◽  
Eclipta Prostrata ◽  
Physicochemical Evaluation ◽  
Froth Stability ◽  
Time Test ◽  
Wetting Time ◽  
And Performance ◽  
Further Development

Aim and Objective: The aim of this present study is to prepare and formulate an herbal shampoo and to assess its physiochemical function that emphasis on safety, efficacy, eliminating harmful synthetic ingredient, and substitute with safe natural ingredients.Methods: The formulation of shampoo using the extracts of Emblica officinalis, Hibiscus rosa-sinensis, Acacia concinna, Sapindus indica, Eclipta prostrata, Aloe barbadensis, and Cassia auriculata in different proportions. Evaluation of organoleptic, physicochemical, and performance tests in terms of visual assessment, wetting time test, pH, assurance of solid contents, surface tension, detergency, dirt dispersion, conditioning performance, foam volume, and stability was performed.Results: The created cleanser was clear and good appealing. It demonstrated good froth stability, detergency, good cleansing, small bubble size, low surface strain, and execution of good conditioning.Conclusion: The physicochemical evaluation of the formulated shampoo showed ideal results. However, to improve its quality, productperformance, and safety, further development was required.

scholarly journals Proposal for a solar fruit dryer design with organoleptic properties recovery system

2019 ◽  
Vol 80 ◽  
pp. 02003 ◽  
Author(s):  
D. Asmat-Campos ◽  
Angel Carreño-Ortega
Keyword(s):  
Heat Transfer ◽  
Fossil Fuels ◽  
Production Costs ◽  
Heat Transfer Fluid ◽  
Organoleptic Properties ◽  
Innovative Design ◽  
Quality Product ◽  
Recovery System ◽  
Organic Products ◽  
Trombe Wall

With the passing of time, the demand for dehydrated organic products has increased, ranging from vegetables to fruits, however in the latter efforts to achieve a quality product have led to the use of industrialized systems which depend on the use of fossil fuels or systems that use electric current which greatly increase production costs. At present, various solar dryer models have emerged, having achieved an optimal performance in what corresponds to the processing of vegetables, however in the processes of dehydration of fruits the results have not been satisfactory, due to the loss of its color, taste, aroma and texture (organoleptic properties). Faced with this problem, an innovative design of solar fruit dehydrator is proposed, which has two objectives, the first related to recovering the organoleptic properties through a system of condenzation, cyclic dehydration and the synchronization of the calorific balance, and the second one focused on the improvement of thermal efficiency, through the use of some heat piles and a trombe wall. The heat transfer fluid was improved, adding silver nanoparticles (silver nanospheres), which were synthesized using the green chemistry method; the efficiency of the heat transfer fluid was increased by 30%.

scholarly journals Analysis of antioxidant activity of black tea extract (Camellia sinensis L.) and the effect on organoleptic properties of cassava getuk

2021 ◽  
Author(s):  
Zjahra V. Nugraheni ◽  
Wahyu D. Gunawan ◽  
Hidayah N. Laili ◽  
Herdayanto S. Putro ◽  
Agus Wahyudi
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Organoleptic Properties ◽  
Black Tea Extract ◽  
Tea Extract

scholarly journals ANTI-MICROBIAL EFFECTIVENESS OF LEMON GRASS OIL (CYMBOPOGAN CITRATE) AGAINST AEROBIC AND ANAEROBIC ORGANISMS

2021 ◽  
pp. 21-23
Author(s):  
AJJAI S. M. ◽  
POOJA NAIR ◽  
J. R. LILLY GRACE ◽  
ROSY VENNILA
Keyword(s):  
Antibacterial Activity ◽  
Clinical Laboratory ◽  
Anaerobic Bacteria ◽  
Disc Diffusion ◽  
Medical College ◽  
Lemon Grass ◽  
Lemongrass Oil ◽  
Further Development ◽  
Diffusion Assay ◽  
Aerobic And Anaerobic

Objective: To find the antibacterial effectiveness of lemon grass (Cymbopogan citrate) oil against aerobic and anaerobic bacteria. Methods:This is an observational study conducted at Microbiology Clinical laboratory, Department of Microbiology, Saveetha Medical College and Hospital, Chennai. It was done over a period of 3 mo from January to March. The extracts of lemongrass leaves were investigated for its effectiveness against Staphylococcus aureus(S.aureus), Escherichia coli(E.coli) and Clostridium perfringens(C.perfringens) by Disc Diffusion assay. Results:Our study indicates that the extract of lemongrass oil shows antibacterial activity. Among the tested organisms, aerobic organisms were sensitive. Conclusion: This study thus provides insightful knowledge on antibacterial activity that would lead to further development of lemongrass oil for infectious diseases in the future.

scholarly journals Physiochemical Evaluation and Determination of Chemical Constituent in Rose Petal (Rosa centifolia)

2021 ◽  
Vol 11 (3) ◽  
pp. 9-16
Author(s):  
Khushbu Singh ◽  
Dinesh Patel
Keyword(s):  
Ethyl Acetate ◽  
Petroleum Ether ◽  
Petroleum Ether Extract ◽  
Moisture Sorption ◽  
Chemical Constituent ◽  
World Health ◽  
Medicinal Use ◽  
Physicochemical Evaluation ◽  
Rose Petal ◽  
Health Organization

Objectives: The purpose of the present study was to explore the Pharmacognostic parameters for the standardization of Rosa centifolia Petals.  Material and Methods: The flowers of Rosa centifolia were authenticated and shade dried. Rosa centifolia petals were collected then macromorphological, physiochemical assessment, and the micrometric study was carried out. The dried powder form of the Rosa centifolia Petals was then extracted with different solvent systems alcoholic, ethyl acetate, and petroleum ether, and their extractive values were calculated. Most of the phytochemicals were found in ethanol and ethyl acetate fractions. Thin Layer chromatography (TLC) of the ethanol, ethyl acetate, and petroleum ether extract was performed for important phytochemicals flavonoids and polyphenol. Flavonoids and phenolics showed their presence in all extracts with one spot in each extract for ethanol, ethyl acetate, and petroleum ether. Result: The Physicochemical exploration showed values for moisture content, moisture sorption capacity, ash values, and extractive values which are within the limits of World Health Organization standards for the crude drug from medicinal plants. Micromeritic analysis of petal powder reveals good flowability. Ethanolic extractive values were found to be higher when compared to extractive values of, ethyl acetate and petroleum ether. Preliminary Phytochemical examination for the sample indicated the presence of carbohydrates, glycosides, alkaloids, flavonoids, and amino acids. Rf value for flavonoid and phenolic on TLC were found to be for ethanol 0.78 and 0.77, for ethyl acetate 0.81 and 0.78, for petroleum ether 0.81 and 0.78 respectively. Conclusions: The current research would be useful to supplement the information regarding pharmacognostical characteristics, physicochemical evaluation, micrometric analysis, and phytochemical exploration in the Ayurvedic system of medicine for its identification and medicinal use.  Keywords: Rosa centifolia, Macromorphological description, Physicochemical evaluation, Phytochemical screening, TLC screening. 

scholarly journals Phytochemical and physicochemical evaluation of Mocharasa with reference to adulteration

2016 ◽  
Vol 7 (2) ◽  
Author(s):  
Sanjivani Shekokar
Keyword(s):  
Comparative Study ◽  
Science Communication ◽  
Moringa Oleifera ◽  
Information Resources ◽  
New Delhi ◽  
Organoleptic Properties ◽  
Plant Source ◽  
Physicochemical Evaluation ◽  
Ancient Times

Introduction: Vegetable gums are used in medicine since ancient times. Mocharasa is an extensively used vegetable gum, used in formulations like Piccha basti. It is obtained in very small quantity from the plant source, but the use is extensive which is fulfilled by the substitutes or adulterants similar in color and appearance e.g. gum of Moringa oleifera. Aims and objectives: The present work aims to identify common adulteration of Mocharasa i.e. Moringa oleifera gum with the help of various organoleptic, physicochemical, phytochemical and microscopical studies and their comparison with each other for the identification of adulterant. Materials and Methods: Specimens used were authenticated Mocharasa sample, marketed sample of Mocharasa suggested as possibly adulterants like M. oleifera gum by National Institute of Science Communication and Information Resources, New Delhi and self-collected gum of M. oleifera. Comparative study was conducted for identification of adulterants with reference to organoleptic properties and pharmacopoeial tests. Discussion: The study revealed that marketed samples of Mocharasa were having similar physicochemical, phytochemical, and microscopical properties to that of Moringa gum as compared to the genuine Mocharasa sample. Conclusion: In the present study Mocharasa gum was found to be substituted or adulterated by Moringa gum.

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