Formulation of an Antibacterial Peel-Off Gel Mask from Kombucha Fermented with Gerga Orange Peel Infusion (Citrus x aurantium L.)

Salsabila Joevanda, Navira Salsabilla, Mariatul Qiftiah, Fathnur Sani K, Mesa Sukmadani Rusdi, M. Rifqi Efendi

Abstract


Kombucha fermentation transforms complex organic compounds into beneficial substances such as polyphenols, vitamins, minerals, fiber, and probiotics. Gerga orange (Citrus x aurantium L.) peel, rich in bioactive compounds with antibacterial potential, is a promising substrate for kombucha fermentation. This study aimed to develop a fermented kombucha infusion from Gerga orange peel for use in an antibacterial peel-off gel mask and to assess the impact of hydroxypropyl methylcellulose (HPMC) concentrations (2%, 3%, and 4%) on the mask's properties. Extract preparation, organoleptic evaluation, total phenolic content (TPC) analysis, and gel mask formulation were conducted. Antibacterial activity was evaluated against Propionibacterium acnes using the well-diffusion method. Kombucha fermentation increased the TPC of Gerga orange peel infusion (26.53 mgGAE/g vs 25.77 mgGAE/g), imparted a fermentation aroma, and reduced pH from 4 to 2.7. HPMC concentration significantly influenced gel texture, spreadability, drying time, and pH, while color, aroma, and homogeneity remained unaffected. Antibacterial tests showed moderate activity for Formula 1 (2% HPMC; inhibition zone: 9.25 ± 0.35 mm). Stronger antibacterial effects were observed in Formulas 2 (3% HPMC; 13.93 ± 0.49 mm) and 3 (4% HPMC; 14.25 ± 0.71 mm). Kombucha fermentation of Gerga orange peel offers an innovative method for creating antibacterial gel masks. Higher HPMC concentrations improve antibacterial efficacy and physical properties, demonstrating potential against Propionibacterium acnes.

Keywords


Citrus x aurantium L.; Kombucha; Peel-off; Propionibacterium acnes

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References


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DOI: https://doi.org/10.37311/ijpe.v4i3.28769

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