Development of film-forming formulations containing royal jelly and honey aromatic water for cosmetic applications

Abstract

Honey is utilized extensively in the culinary and cosmetic sectors. The quality of honey could be enhanced by a reduction in water quantity, which would make the aromatic water from this process a by-product or even waste. Therefore, this research aimed to utilize the honey aromatic water for the development of film-forming formulations. In addition, royal jelly was also used as an active ingredient. The suitable sterilization process for honey aromatic water has been investigated. Various polymers, including carboxymethyl cellulose (CMC), hydroxyethyl cellulose (HEC), and polyvinyl alcohol (PVA117), were used as polymers in the film-forming gel formulations. The gels were characterized based on their external appearance, viscosity, pH value, and drying time. After the successful formation of the film, each film was analyzed using a texture analyzer, microscopic investigation, X-ray diffractometer, and Fourier transform infrared. The findings revealed that despite honey aromatic water having a limited shelf life, sterilization processes, both filtration and autoclaving, were successful in preventing microbial contamination. Furthermore, the film-forming formulations. The most suitable film-forming gel, developed using the combination of CMC, HEC, and PVA117, was successfully incorporated with honey aromatic water, and royal jelly. A mild acidity of honey aromatic water led to a reduction in gel viscosity and the mechanical properties of its film. Notably, the drying time significantly decreased from 73.3 ± 1.2 min to 47.7 ± 0.6 min when applied on a glass slide and from 19.4 ± 0.6 min to 17.4 ± 0.1 min when applied on piglet skin, making it more suitable for use as a peel-off mask. In contrast to the honey aromatic water, the incorporation of royal jelly enhanced the viscosity and improved the mechanical properties of the film, resulting in a significant decrease in drying time at lower concentrations. Macroscopic examinations revealed irregular air gaps in the film from the gel containing honey aromatic water, a challenge addressed by the incorporation of royal jelly. Importantly, both honey aromatic water and royal jelly had no impact on the chemical and crystal structure of the films. In conclusion, film-forming gels containing honey aromatic water and royal jelly are suitable for use as peel-off masks, exhibiting favorable aesthetic qualities in both the gel and their films. The application of honey aromatic water would increase its value and enhance the overall appeal in cosmetic products.