Page 105 - Acrobat J Trad-21-3-2566

588 วารสารการแพทย์แผนไทยและการแพทย์ ทางเลือก ปีที่ 21 ฉบับที่ 3 กันยายน-ธันวาคม 2566

Development of Foot Scrub Ball from Piper betle L. Leaf Extract

Aumpol Bunpean, Natta Choedchutirakul , Arissara Thananusak, Chandchayaporn Tongdonkham,
*
Nattanicha Panjam
Kanchanabhishek Institute of Medical and Public Health Technology, Ratniyom Sub-district, Sai Noi District,
Nonthaburi 11150, Thailand

* Corresponding author: natta@kmpht.ac.th

Abstract
Introduction and Objective: The problem of foot odor has disturbed the personality and affects the self-
confidence of the sufferers. At present, a rather few natural products have been used to suppress foot odor. The aim
of this study was to investigate the antibacterial activity of the extract of Piper betle L. leaves (betel or bai phlu in
Thai) against Staphylococcus epidermidis, to develop a betel extract scrub ball (exfoliating sphere) against foot
odor, and to assess the scrub ball users’ satisfaction.
Method: Antibacterial activity was tested by disc diffusion method and broth microdilution. Then, the
antibacterial concentration of betel leaf extract was used to develop a scrub ball formula. After biological stability
testing, the product was trialed in 40 volunteers selected through purposive sampling. A satisfaction assessment
form was used for data collection; and statistics used for data analysis included frequency, percentage, mean and
standard deviation.
Results: The betel leaf extract showed no zone of inhibition by the disc diffusion method. The minimum
inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were 375 and 1,500 µg/mL, re-
spectively, by broth microdilution method, and this concentration was added to the product. Formula 2 luffa scrub
consisting of transparent glycerol soap base, polyethylene glycol, coconut oil, sodium lauryl sulfate, glydant, and
acetic acid was the most stable at day 30 and showed an inhibition zone of 6.88 ± 0.26 mm. As a result, the overall
satisfaction with the product by the study group was high (x = 4.32 ± 0.54).
Discussion: The Piper betle L. leaf extract contains phenol groups such as eugenol and chavicol. The ex-
tract was used at a concentration of 1,500 µg/mL as it was the lowest level capable of inhibiting bacterial growth.
Additional ingredients in the scrub ball including glydant and polyethylene glycol contributed to enhancing the
antimicrobial effect and maintaining stability against microbial contamination. The formula containing 26.25%
transparent glycerin soap base is physically stable and exhibits germ-inhibiting effects when stored at room tem-
perature for 30 days. The overall satisfaction with the pattern of usage was at a high level.
Conclusion: The scrub ball made from the extract of Piper betle L. leaves could be used alternatively as a
natural product to reduce foot odor. This effort helps enhance the use and value of local herbs and the information
can be a guide for further commercial development of the herb.

Key words: scrub ball, foot odor, Piper betle L. leaves