Formulation and Evaluation of Stability of Thai Purple Rice Bran-Based Cosmetic Products

The study focused on extracting active compounds from Thai purple rice bran to create and evaluate cosmetic products. The rice bran extract and oil showed high antioxidant capacity, with significant phenolic and anthocyanin content. The cosmetic formulations, which included fermented and distilled purple rice solution, were physically stable under heat-cool cycles and maintained stability at 30°C for two months. However, higher storage temperatures (45°C) affected phenolic compounds. The products were free from microbial and heavy metal contamination. The study concluded that these rice bran-based cosmetics were rich in antioxidants and stable, suggesting that further refinement could enhance their market quality.