Cocoa Butter as an Effective Moisturizer for Topical Cream

Background: Cocoa Butter (CB) is rich in triglycerides and various types of fatty acids, which provides it with occlusive effect on the skin. However, it is not commonly used as a main ingredient in modern formulated topical moisturizing creams. Consequently, this study was to examine the impact of CB as the primary ingredient in skin moisturizing cream. Aim: To examine the occlusivity impact of CB as the principal component in skin moisturizer topical cream. Methods: To prepare the cream, the oil phase, containing the polyethene glycol (PEG) 200, beeswax, and CB, was heated to a molten state before being combined with the aqueous phase. The oil-in-water (o/w) emulsions were prepared by incorporating the excipients and applying high-speed homogenization. The developed products were then evaluated for pH, Sun Protection Factor (SPF), in vitro occlusivity, antioxidant activity, antimicrobial activity, spreadability as well as stability study. Results: The S14 formulation exhibited superior sun protection factor (SPF = 25.4 ± 0.51) and the lowest occlusion factor (F = 24.20 ± 2.62). Additionally, the spreadability was effortless (1.53 ± 0.19 cm). Among the selected formulations, S12 demonstrated the highest occlusivity effect (54.10 ± 3.41), enhanced in vitro antioxidant and superior antimicrobial properties (1.58 ± 0.02 cm, 2..12 ± 0.04 cm Zone of Inhibition for E. coli and S. aureus, respectively), and maintained stable pH, color, and phase integrity throughout the three-month stability study without significant variations. Conclusion: CB demonstrates significant potential as an innovative skin moisturizer, and a valuable component in the development of green cosmetic products. In the prepared cream formulation, CB played a central role due to its versatile and multifunctional properties. Major Findings: CB shows great potential as an effective skin moisturizer and a key ingredient in eco-friendly cosmetics. Its properties enhance hydration and nourishment, supporting the demand for sustainable skincare solutions.

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Publication Details

Journal
Journal of Natural Remedies
Published
2025-02-28
DOI
https://doi.org/10.18311/jnr/2025/45897
Citations
1
Primary Topic
Food Chemistry and Fat Analysis
Type
article
Field-Weighted Citation Impact
1.16
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article

Cocoa Butter as an Effective Moisturizer for Topical Cream

Vinosh Kumar Purushothaman, Saminathan Kayarohanam, Hanish Singh Jayasingh Chellammal, Ashok Kumar Janakiraman et al.
1 citations
Journal of Natural Remedies
Food Chemistry and Fat Analysis
1.16
article

Cocoa Butter as an Effective Moisturizer for Topical Cream

Vinosh Kumar Purushothaman, Saminathan Kayarohanam, Hanish Singh Jayasingh Chellammal, Ashok Kumar Janakiraman, M Bowcock Anne, T.S. Mohamed Saleem, Wen Tang
article en
1 citations

Abstract

Background: Cocoa Butter (CB) is rich in triglycerides and various types of fatty acids, which provides it with occlusive effect on the skin. However, it is not commonly used as a main ingredient in modern formulated topical moisturizing creams. Consequently, this study was to examine the impact of CB as the primary ingredient in skin moisturizing cream. Aim: To examine the occlusivity impact of CB as the principal component in skin moisturizer topical cream. Methods: To prepare the cream, the oil phase, containing the polyethene glycol (PEG) 200, beeswax, and CB, was heated to a molten state before being combined with the aqueous phase. The oil-in-water (o/w) emulsions were prepared by incorporating the excipients and applying high-speed homogenization. The developed products were then evaluated for pH, Sun Protection Factor (SPF), in vitro occlusivity, antioxidant activity, antimicrobial activity, spreadability as well as stability study. Results: The S14 formulation exhibited superior sun protection factor (SPF = 25.4 ± 0.51) and the lowest occlusion factor (F = 24.20 ± 2.62). Additionally, the spreadability was effortless (1.53 ± 0.19 cm). Among the selected formulations, S12 demonstrated the highest occlusivity effect (54.10 ± 3.41), enhanced in vitro antioxidant and superior antimicrobial properties (1.58 ± 0.02 cm, 2..12 ± 0.04 cm Zone of Inhibition for E. coli and S. aureus, respectively), and maintained stable pH, color, and phase integrity throughout the three-month stability study without significant variations. Conclusion: CB demonstrates significant potential as an innovative skin moisturizer, and a valuable component in the development of green cosmetic products. In the prepared cream formulation, CB played a central role due to its versatile and multifunctional properties. Major Findings: CB shows great potential as an effective skin moisturizer and a key ingredient in eco-friendly cosmetics. Its properties enhance hydration and nourishment, supporting the demand for sustainable skincare solutions.

Journal of Natural Remedies
INTI International University (MY), Riyadh Elm University (SA), Universiti Teknologi MARA System (MY), UCSI University (MY), Universiti Teknologi MARA (MY)
Openalex Percentile: Top 24%
Food Chemistry and Fat Analysis
1.16
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