Efficiency of Calamintha officinalis essential oil as preservative in two topical product types

Abstract

Aims: To verify the efficiency of Calamintha officinalis essential oil as natural preservative in two current formulations. Methods and Results: The 1AE0 and 2AE0% (v/v) C. officinalis essential oil was assayed for its preservative activity in two product types (cream and shampoo). The microbial challenge test was performed following the standards proposed by the European Pharmacopoeia Commission (E.P.) concerning topical preparations using standard micro-organisms and in addition wild strains, either in single or mixed cultures were used. The results clearly demonstrated that the C. officinalis essential oil at 2AE0% concentration reduced the microbial inoculum satisfying the criterion A of the E.P. in the cream formulation and the criterion B in the shampoo formulation. Standard and wild strains showed a behaviour similar, both in cream and in shampoo formulation, with no significant difference (gerarchic variance, P > 0AE05). Conclusion: C. officinalis essential oil confirmed its preservative properties but at higher concentration than that shown in previous studies on cetomacrogol cream. Significance and Impact of the Study: The nature of the formulation in which an essential oil is incorporated as preservative could have considerable effect on its efficacy.

Essential Oils and Herbal Extracts as Antimicrobial Agents in Cosmetic Emulsion

“…Determined antimicrobial activity of essential oils and extracts in cosmetic formulation was substantially lower than in in vitro condition. This observation fully supports results of previous studies [10,17,18]. It may result from interaction of essential oils and extracts with chemical components of cosmetic formulation.…”

“…Manou et al [17] found that 3 % Thymus vulgaris essential oil inhibited the growth of S. aureus, P. aeruginosa and E. coli in formulations O/W and W/O, C. albicans only in formulations W/O, but not against the A. niger. The 1 and 2 % (v/v) Calamintha officinalis essential oil added to two product types O/W cream and shampoo also inhibited growth of tested bacteria and fungi alone and as mixed culture [18]. Lavandulla officinallis and Rosmarinus officinalis oils (1.5 %) in an aqueous cream formulation displayed remarkable antimicrobial activities against all common test organisms (including bacteria and fungi) and environmental isolates used [21].…”

Application of essential oils as natural cosmetic preservatives

“…Effective preservation was achieved thanks to addition of EDTA that facilitated penetration of oil into bacteria cells and also to high concentration of carvon (64.3%), which is a main constituent of essential oils of strong antibacterial properties. In the next study Calamintha officinalis essential oil (1% and 2%) was applied alone in cream and shampoo formulations [54]. Preservation effect was limited to higher concentration of oil (2%), in cream preparation (satisfying criterion A) and in shampoo for criterion B of the challenge test.…”

Rubus rosaefolius Extract as a Natural Preservative Candidate in Topical Formulations

“…(1) Even though microbiological contamination must be avoided during all processes involved in manufacturing, storage, and usage, it is responsible for most product recalls in the whole world, highlighting the importance of developing new preservative systems able to inhibit microorganism growth such as bacteria, molds, and yeasts (2). According to the United States Pharmacopoeia (USP) 33nd (3), antimicrobial preservatives should be used as a substitute for good manufacturing practices or solely to reduce the viable microbial population of non-sterile product or control the pre-sterilization bioburden of multi-dose formulations during manufacturing.…”

“…The search for new antimicrobial agents has led to a tendency of avoiding synthetic substances, which increased considerably the researches involving natural sources of this particular class with less toxic effects, representing a possible natural and safer alternative (1).…”