Preparation And Standardization of Herbal Facepack

Bachelor of pharmacy

The primary aim of this study is to develop and assess a natural herbal face mask using organic components. The ingredients were derived from herbal sources like Multani mitti, green tea, saffron,gram flour, turmeric, shwet chandan, and milk powder. These ingredients were procured locally,dried, ground, sieved, blended thoroughly, and then analyzed for various parameters including organoleptic, physicochemical, rheological, phytochemical, stability, and irritancy properties. The dried powders of the combined mask exhibited good flow characteristics suitable for facial application. Organoleptic assessment indicated that the mask is a smooth and pleasantly scented powder. Rheological analysis confirmed the flow properties of the mask, showing it to be free-flowing and non-sticky. The results demonstrated the stability of the formulation in all aspects. Irritancy testing yielded negative results. Stability tests conducted indicated the inert nature of the mask. Therefore, this study successfully developed a mask using easily accessible ingredients that offers all the benefits of a face mask. Further research is needed to optimize various parameters and explore its potential benefits for human us

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