LACTOBACILLUS-FERMENTED PLANT JUICE AS A POTENTIAL INGREDIENT IN COSMETICS: FORMULATION AND ASSESSMENT OF NATURAL MOUTHWASH

Sasithorn Sirilun; Bhagavathi Sundaram Sivamaruthi; Naphatsorn Kumar; Periyanaina Kesika; Sartjin Peerajan; Chaiyavat Chaiyasut

doi:10.22159/ajpcr.2016.v9s3.14707

Authors

Sasithorn Sirilun
Bhagavathi Sundaram Sivamaruthi
Naphatsorn Kumar
Periyanaina Kesika
Sartjin Peerajan
Chaiyavat Chaiyasut Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Thailand

DOI:

https://doi.org/10.22159/ajpcr.2016.v9s3.14707

Abstract

ABSTRACT
Objective: Oral care cosmetics are essential for all populations and are systematically used to treat oral problems. The chemicals free natural cosmetics
are the choice of many people. Thus, this study was aimed to formulate and to assess the natural mouthwash (MW) solution from Lactobacillusfermented
Thai medicinal plants juice.
Methods: The selected (betel, green tea, clove, black galingale, mangosteen, and noni) plant juices were subjected to Lactobacillus plantarum mediated
fermentation. The fermented plant juices (FPJ) were formulated into MW solution with different concentrations of peppermint oil. MW formulations
were assessed for physical appearance, stability, and anti-microbial activities.
Results: About 2% of peppermint oil in FPJ was found as organoleptically optimum. The pH and refractive indexes of the MWs were not affected
during storage and stability assessments. All the FPJ-MWs formulations showed antimicrobial activity against Group A Staphylococcus, and other oral
pathogens - Escherichia coli, Streptococcus aureus, and Pseudomonas aeruginosa. Moreover, black galingale, mangosteen, and noni based MW formulas
also exhibited anti-candida activity. The MW made from fermented black galingale (Kaempferia parviflora) juice was the most potent antimicrobial
formulation with excellent physical stability.
Conclusion: The study concluded that fermented plant-herbal juices can be used as natural MW recipe with 2% of peppermint oil to improve the
flavor and aroma. The formulations were stable, free of microbial contamination, and also exhibited antimicrobial activity. Further extended stability
study and clinical trials are necessary to develop a commercial FPJ-based natural MW recipe.
Keywords: Fermentation, Formulation, Lactobacillus, Mouthwash.

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