NGHIÊN CỨU BÀO CHẾ KEM IBUPROFEN 5%

Abstract

Introduction: Ibuprofen is an active ingredient belonging to the NSAID (non-steroidal anti-inflammatory drug) group, with effects including pain relief, fever reduction, and anti-inflammation through inhibition of the cyclooxygenase enzyme. However, when taken orally, Ibuprofen can cause gastrointestinal side effects such as irritation or peptic ulcers. Therefore, developing a topical formulation like a cream is a potential approach to enhance localized efficacy and reduce systemic side effects. Research Objective: To develop and optimize the formula and laboratory-scale manufacturing process of 5% Ibuprofen Cream, and to evaluate the quality of the product under laboratory conditions. Results: The 5% Ibuprofen Cream has a main composition consisting of: Ibuprofen 5%, paraffin oil 15%, propylene glycol 5%, glycerin 5%, Tween 80 3%, cetyl alcohol 5%, and PEG 150 stearate 1.5%. The formulation process is carried out with the oil/water phase temperature ratio at 60/65°C. The 5% Ibuprofen Cream meets the standards for appearance, spreadability, homogeneity, pH, and physical stability. Conclusion: The development and optimization of the 5% Ibuprofen Cream formula is feasible, meeting quality and stability standards. The cream formula demonstrates high stability at laboratory scale and has potential for practical application.