Detail publikace

The effect of active ingredients on emulsion stability

PAVELKOVÁ, R. MATOUŠKOVÁ, P. BOKROVÁ, J. PLACHÁ, M. MÁROVÁ, I.

Originální název

The effect of active ingredients on emulsion stability

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Emulsions have very important role in many fields such as pharmacy, food and cosmetic industry [1]. They occupy a significant place among cosmetic products, mainly as delivery systems for active compounds. Besides positive effect of active compounds on skin other parameters such as stability and sensory properties are also very important for the customer [2]. Presented work is focused on determination of the impact of selected compounds on stability and sensory properties of emulsions. Firstly, green coffee extract was prepared and characterized. Spectrophotometric analysis of active compounds has been done in terms of polyphenols, flavonoids, antioxidant activity. This extract was encapsulated into liposomes to enhance its activity. Encapsulation efficiency, particle size, polydispersity index and colloid stability were determined. Next step was to prepare emulsions. Prepared extract, empty particles and particles with extract were used as active compounds. Stabilities of emulsions were analysed by using analytical centrifuge and evaluated as instability index. Sensory testing comprised of evaluation of stickiness, ease of spreading, absorbability, moisture, fragrance and overall look of prepared emulsions was carried out by trained evaluators. All samples showed moderate or high stability. In comparison with emulsion base all enriched emulsions showed even better stability. Used active compounds had positive effect on emulsion stability. Prepared emulsions had also very good sensory properties. Mainly stickiness and overall look were enhanced by adding extra compounds. On the other hand, as the added active compounds had a specific odour, the fragrance of emulsion base was determined as the best. Acknowledgments This work was also supported by the project “Materials Research Centre at FCH BUT—Sustainability and Development” no. LO1211 of the Ministry of Education, Youth and Sports of the Czech Republic. References [1] M. Chappat, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 1994, 91, 57-77 [2] P. Dubuisson, and C. Picard, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018, 536, 38-46

Klíčová slova

Emulsion, stability, sensory properties, polyphenols, flavonoids

Autoři

PAVELKOVÁ, R.; MATOUŠKOVÁ, P.; BOKROVÁ, J.; PLACHÁ, M.; MÁROVÁ, I.

Vydáno

5. 11. 2018

Nakladatel

Brno University of Technology, Faculty of Chemistry,

Místo

Brno

Strany počet

1

URL

https://www.hrus2018.com/

BibTex

@misc{BUT155291,
  author="Renata {Uhlířová} and Petra {Skoumalová} and Jitka {Bokrová} and Monika {Plachá} and Ivana {Márová}",
  title="The effect of active ingredients on emulsion stability",
  booktitle="HRUS 2018 International Conference and School on High Resolution Ultrasonic Spectroscopy (HR-US) Final Program, Book of Abstract, and Practical Courses.",
  year="2018",
  pages="1",
  publisher="Brno University of Technology, Faculty of Chemistry,",
  address="Brno",
  url="https://www.hrus2018.com/",
  note="abstract"
}