Formulation and Evaluation of a Phytotherapeutic Antimicrobial Cream Utilizing Curcuma Longa and Allium Sativum

The increasing prevalence of antibiotic resistance has necessitated the exploration of alternative antimicrobial agents. This study focuses on the formulation and evaluation of a polyherbal cream combining Turmeric (Curcuma Longa), and garlic (Allium sativum), both recognized for their potent antimicrobial properties. The herbal cream was formulated using suitable excipients includingbees wax, stearic acid, emulsifying wax, liquid paraffin, methyal paraben, gylcerine and rose oil to enhance its stability and efficacy. The formulation was prepared by emulsification technique and evaluated for various physicochemical parameters including physical appearance, pH, viscosity, spreadability, washability, consistency, and homogeneity. The prepared cream exhibited a smooth texture, vibrant yellow color, pleasant odor, and non-greasy consistency with good homogeneity. The pH of the formulation was found to be 5.4, which is compatible with normal skin pH. The viscosity was observed to be 15000 cps to 12000cP at12 rpm 30 rpm, indicating suitable consistency for topical application. The spreadability value was satisfactory, demonstrating ease of application and uniform distribution on the skin. The cream also showed good washability and no greasiness. The study concluded that the formulated herbal cream is stable, safe, and effective for topical use.