79 ENCAPSULATED TTO IN FACIAL CREAMS Figure 2. pH measurements of samples stored at (A) 5°C, (B) 25°C, and (C) 45°C.

80 JOURNAL OF COSMETIC SCIENCE Table IV Color Parameters ∆E, L*, a*, and b* of C and T Cream Samples Stored at 5°C Samples Storage time (d) ∆E L* a* b* C 0 0.00 66.56 –1.41 5.23 30 0.60 65.96 –1.35 5.21 50 0.44 66.83 –1.55 4.91 T 0 0.00 66.27 –1.40 5.24 30 1.42 65.00 –1.26 4.63 50 0.54 66.73 –1.54 4.99 Table V Color Parameters ∆E, L*, a*, and b* of C and T Cream Samples Stored at 25°C Samples Storage time (d) ∆E L* a* b* C 0 0 66.56 –1.41 5.23 30 0.87 67.42 –1.5 5.13 50 0.51 66.83 –1.55 4.82 T 0 0 66.27 –1.4 5.24 30 1.78 64.63 –1.47 4.56 50 1.03 67.16 –1.66 4.80 Table VI Color Parameters ∆E, L*, a*, and b* of C and T Cream Samples Stored at 45°C Samples Storage time (d) ∆E L* a* b* C 0 0.00 66.56 –1.41 5.23 30 0.81 66.99 –1.58 4.56 50 0.13 66.67 –1.44 5.29 T 0 0.00 66.27 –1.40 5.24 30 0.91 65.39 –1.63 5.25 50 0.92 67.14 –1.67 5.39 Figure 3. ΔE values of a C and T samples stored at 5°C, 25°C, and 45°C.