Formulation and evaluation of facial masks prepared from Thai jasmine rice

Abstract

The objective of this study was to formulate the rinse-off facial masks containing Thai jasmine rice. Three oil in water cream bases were prepared by beaker method. It was found that all the developed cream bases were white cream with moderate viscosity. No phase separation was observed within 7 days after preparation which indicated the physically stable of the developed cream bases. The facial masks were prepared by incorporation the Thai jasmine brown rice powder (80-100 mesh size) into each cream base. These developed Thai jasmine rice facial masks were yellowish white cream. The viscosities of the facial masks were higher than those of the cream bases. The physical stability of the developed facial masks under accelerated and ambient conditions was con fi rmed because there was no change in appearance, pH and viscosities of the products after storage. The irritation and skin effi ciency tests in healthy female volunteers were also investigated. The results revealed that 94.7% of volunteers showed no skin irritation. After single application of the developed facial masks, the facial skin moisture was signi fi cantly enhanced (p < 0.05), while the skin greasiness was insigni fi cantly decreased (p > 0.05). The preference test showed that all the developed facial masks had moderate to high preference scores in terms of color, odor, texture, viscosity, skin slippery, effi cacy and overall preference of the products.