Wyniki wyszukiwania - BazTech

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Development of a recipe and production method for enzymatic hand peeling

Smolińska Beata, Wyżykowska Monika, Rożniakowski Kamil Krzysztof

Biotechnology and Food Science

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2023

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Vol. 85, nr 1

63--70

EN

The study focused to develop an enzyme hand peeling. The first stage of the investigation dependent on selecting the qualities that the cosmetic should have. When creating the product, the assumption was made that it would have an exfoliating, moisturizing, firming and even-toning effect. The peeling was developed in several stages starting with the consideration of the cosmetic formulation, the selection of suitable raw materials and the execution of the formulation according to the adopted method. For the preparation of the peeling, the emollients used were so-called oily emollients, including sweet almond oil, Shea butter, coconut oil, oil/water (O/W) emulsifier, stabilizers, moisturisers, rheology modifier, filler, active substances, preservative and solvent. The peeling was prepared on the principle of O/W emulsion. The formulation was made using the classic "hot" method. More than a dozen trials were performed to obtain a product with the desired properties. Subsequently, the peeling was subjected to sensory and hedonistic analysis. Its density, viscosity and stability were evaluated. The formulation was also tested for pH. The final scrub was characterized by an intense but pleasant fragrance, very easy spreading on the skin, light texture, pleasant sensation after use. Hedonistic research has shown that obtained enzyme peeling was fully acceptable in terms of application, color, consistency and feelings after use. The final cosmetic product was also characterised by poor moisturisation and too strong abrasiveness.

2

Probiotyczne surowce jako składniki aktywne formulacji kosmetycznych

Łętocha Anna, Miastkowska Małgorzata, Sikora Elżbieta

Przemysł Chemiczny

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2022

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T. 101, nr 9

689--693

PL

Opracowano serię kosmetyków z dodatkiem probiotyków, takich jak filtrat ekstraktu Lactobacillus, filtrat lizatu fermentacji Lactobacillus oraz ekstrakt filtratu fermentacji Bacillus. Zbadano właściwości fizyczno-chemiczne i użytkowe otrzymanych, stabilnych produktów. Dodatkowo przeprowadzono badania aparaturowe na grupie probantów za pomocą analizatora stanu skóry (Aramo TS). Otrzymane wyniki potwierdziły, że opracowane preparaty, zawierające probiotyki w formie filtratów, stanowią źródło substancji aktywnych i wpływają pozytywnie na poprawę stanu skóry.

EN

The base oil/water emulsion was prepd. by mixing the phases at 70°C for 15 min at 500 rpm. After cooling down to 40°C, the active ingredient (Lactobacillus Extract Filtrate, Lactobacillus Ferment Lysate Filtrate or Bacillus Ferment Filtrate Extract) was added and stirred until the emulsion was cooled to 25°C, then the acidity regulator was added and homogenized at 7000 rpm for 3 min. The phys. and chem. properties of the preparations (pH, viscosity, droplet size of the dispersed phase and stability), microbiol. purity and the functional properties with the participation of probants were studied. The addn. of probiotics to cosmetic prepns. improved the condition of the skin. A significant increase in the level of skin hydration and redn. of discoloration were obsd.

3

Uwalnianie substancji aktywnych z emulsji kosmetycznych

Igielska-Kalwat J., Nowak I.

Chemik

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2015

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Vol. 69, nr 8

498--504

PL

W ostatnim dziesięcioleciu obserwujemy rozkwit badań w zakresie szeroko rozumianej chemii kosmetycznej, co związane jest z większą świadomością oraz potrzebą ludzi do posiadania zdrowego oraz młodego wygładu skóry. Aby produkt kosmetyczny mógł wejść na rynek konsumencki, oraz aby spełniał przewidywane działanie, musi zostać poddany wielu badaniom in vivo oraz in vitro. Do tych ostatnich zaliczamy omawianą w artykule technikę – oznaczanie kinetyki uwalniania substancji aktywnej z emulsji kosmetycznych.

EN

Over the last decade much progress has been observed in the studies in the area of cosmetic chemistry, which is related to the growing awareness of people and increasing interest in maintaining young and healthy appearance. Introduction of a cosmetic product on the market requires a number of its proper analyses both in vivo and in vitro. One of the processes characterising cosmetic products is determination of the kinetics of release of the active ingredient from cosmetic emulsions.