Preventing Color Change in Lemon Peel Bioferment Formulations

The color change you are observing in your cream formulation with Lemon Peel Bioferment is likely due to the oxidation of certain compounds within the extract over time. While Lemon Peel Bioferment itself has antioxidant properties, some of its components can be sensitive to oxidation when exposed to air, light, or certain conditions in the formulation, leading to the yellow-brown discoloration. The presence of other ingredients like Vitamin B3 (Niacinamide) is generally stable, but interactions can sometimes occur depending on the specific formulation environment.

To prevent or minimize this color change, you can incorporate additional stabilizing ingredients into your cream formulation.

Here are some effective strategies and ingredients:

1. Add Antioxidants

Incorporating additional antioxidants can help protect the sensitive components in the Lemon Peel Bioferment from oxidation.

• Vitamin E (dl-alpha tocopherol): A classic antioxidant that works well in oil phases and can help protect other ingredients from oxidation.
• Ferulic Acid: A potent plant-based antioxidant that is particularly effective when combined with other antioxidants like Vitamin C and E. It helps stabilize them and provides additional protection against free radicals. Note that Ferulic Acid is not water-soluble and typically requires a solvent like ethanol or ethoxydiglycol.
• Sodium Ascorbyl Phosphate (Vitamin C SAP): A stable, water-soluble derivative of Vitamin C with antioxidant properties. It is generally more stable than L-Ascorbic Acid and works best in formulations with a pH between 7-9.

2. Add Chelating Agents

Metal ions present as impurities in water or other raw materials can catalyze oxidation reactions. Adding a chelating agent helps to bind these metal ions, preventing them from accelerating the discoloration process.

• Disodium EDTA: A common and effective chelating agent that can be added to the water phase of your formulation.

3. Optimize Formulation Conditions and Packaging

• Control pH: Ensure the final pH of your cream is within the optimal range for the stability of all ingredients. For Lemon Peel Bioferment, the recommended pH is between 3.5-7. For Sodium Ascorbyl Phosphate, the optimal pH is 7-9. If you use both, you might need to find a compromise pH or consider alternative Vitamin C derivatives stable at a lower pH if needed for other ingredients.
• Minimize Heat and Air Exposure: During manufacturing, try to minimize exposure of the formulation to high temperatures and air.
• Use Appropriate Packaging: Packaging that protects the product from light (opaque containers) and air (airless pumps) can significantly improve stability and prevent oxidation-induced color changes.

By adding a combination of antioxidants and potentially a chelating agent, along with optimizing your manufacturing process and packaging, you can significantly improve the color stability of your cream containing Lemon Peel Bioferment.