Abstract Sapota is one of fruits with short period shelf life. One techniques to extend sapota’s life edible coating. Currently, hydrocolloid green grass jelly combining sodium alginate was used and evaluated determine its effect on the sapota fruit. Coating done using two different concentration jelly, 0.2% 0.4% no treatment as a control treatment. Coated were stored at room temperature every ...

Purpose: To develop a stable emulgel formulation from Manilkara zapota fruit extract (MZFE) and evaluate its sun-protective factor (SPF) physical retention on facial skin.
 Methods: Active test formulations containing MZFE placebo (containing no active ingredients) were prepared by dispersing the primary emulsion into gel phase. Both subjected to physicochemical evaluation, stability studi...