Development of Coffee Fruit Skin (Coffea canephora) Formula as Antioxidant peel-off Masks

Abstract

The outer skin of the robusta coffee bean (Coffea canephora) was a processing waste containing phenolic compounds with an antioxidant role. This activity is relevant when used in cosmetic preparations such as peel-off masks, which form a thin elastic layer on the facial surface and are easy to remove. One of the crucial ingredients of peel-off masks is a plasticizer such as sorbitol, characterized by flexibility, not easily fragile, and elasticity. Therefore, this research aimed to develop a peel-off formula from robusta coffee skin by influencing sorbitol variations on the characteristics of masks in the form of a gel. A total of six gel mask formulas were made with sorbitol variations of 10%, 12.5%, and 15%. The two types of gel base used were Carbopol 940 and HPMC (Hydroxy Propyl Methyl Cellulose), at concentrations of 0.25% and 4%, respectively. The results showed that sorbitol variations affected the physical characteristics (p > 0.05) but did not influence the antioxidant activity of robusta coffee skin extract peel-off masks. Keywords: coffe bean skin; peel-off mask; sorbitol; physical characteristics.