DEVELOPMENT AND EVALUATION OF CREAM PREPARATION CONTAINING PHYTOSOME FROM AMLA FRUIT EXTRACT (PHYLLANTHUS EMBLICA L.)

Objective: This study aims to develop and evaluate the phytosome of Phyllanthus emblica L. fruit extract. Methods: The formation was performed by using three methods, namely solvent evaporation, antisolvent, thin layer method. evaluated for its entrapment efficiency, particle size, polydispersity index, Fourier Transform Infra-Red (FTIR), Transmission Electron Microscope (TEM) methods. made into cream with a concentration 1%. stability at room temperature 40 °C 28 d. permeation total phenolic content cream-containing extract without technology diffusion studies. Results: best method prepare an antisolvent efficiency entrapment, index equal 66.99±0.01%, 298.53 nm±12.04, 0.323±0.01 respectively. Evaluation TEM FTIR spectroscopy also confirmed spherical phytosome. There were no significant changes in cream's organoleptic, pH, viscosity during storage temperature. test through skin snake Spangler’s membrane showed that containing had better percentage than technology. Conclusion: results this potential effective increasing permeation.