Formulation and in vivo Effectiveness Test of Albumin Gel Isolated From White Egg As Anti-Aging

Abstract

The aim of this study was to find a stable formula of the albumin gel isolated from white egg. Albumin was formulated into 3 different concentration: F1 (1%), F2 (2%), and F3 (3%). Evaluation of gel was conducted after pass out the stress condition using an accelerated storage in the climatic chamber, temperature 5°C to 35°C, 75% RH, for 12 hours, 10 cycles. Physical stability including organoleptic, homogeneity, pH, viscosity, spread ability, and adhesion ability were observed before and after storage. While, on effectiveness test use 3 volunteers (age> 30 years), not using any other cosmetics and not allergic to eggs. The gel was applied to the back of them left hand twice a day for 3 months and compared with that right hand (without using the gel). The results showed that all formula required a physically stable and F3 (3%) most effectivelly and significantly to incerease the skin moisture (p> 0.05). In conlusion, albumin isolated from white egg can be formulated into a gel as anti-aging.