FORMULATION AND PHYSICAL CHARACTERISTICS OF VITAMIN C EMULGEL

Abstract

Vitamin C (ascorbic acid) acts as a potent antioxidant, capable of neutralizing the harmful effects of free radicals. This compound is used in both oral and topical preparations; however, topical formulations are generally preferred for dermatological applications. This study aims to formulate a vitamin C emulgel using various concentrations of carrageenan as a gelling agent. Emulgels are designed to address the limitations of gels, as gel formulations often allow for faster drug release compared to conventional ointments or creams.

The formulation process began with the stepwise incorporation of carrageenan as a gelling agent, with concentrations ranging from 0.5% (F1), 0.75% (F2), 0.85% (F3), 0.95% (F4), 1% (F5), 1.125% (F6), 1.25% (F7), 1.5% (F8), up to 2% (F9). Each formula maintained the same composition of other ingredients: Tween 20 and Span 20 as emulsifiers (1% and 1.5%, respectively), liquid paraffin as the oil phase (7.5%), propylene glycol as a humectant (10%), and propyl and methyl parabens as antimicrobial agents (0.01% and 0.03%, respectively).

The formulations were evaluated for physical properties, including pH, spreadability, viscosity, freeze-thaw stability, and general stability, with the goal of identifying the optimal carrageenan concentration that provides the best stability. Among the variations, the emulgel with 1% carrageenan demonstrated the most favorable and stable physical properties, making it the optimal formulation for a vitamin C emulgel.