| Titre : |
Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel |
| Type de document : |
document électronique |
| Auteurs : |
Francine C. S. César, Auteur ; Patricia Maria Berardo Gonçalves Maia Campos, Auteur |
| Année de publication : |
2020 |
| Article en page(s) : |
p. 494-500 |
| Note générale : |
Bibliogr. |
| Langues : |
Anglais (eng) |
| Catégories : |
Analyse sensorielle
Cosmétiques -- Texture
Emulsions -- Emploi en cosmétologie
Formulation (Génie chimique)
Gels -- Emploi en cosmétologie
Huiles et graisses végétales
Rhéologie
|
| Index. décimale : |
668.5 Parfums et cosmétiques |
| Résumé : |
- Objective : The knowledge about how ingredients in formulation can influence the texture profile is an important factor on the development of a cosmetic product. In this context, the aim of this work was to evaluate the effect of vegetable oils in the texture profile, rheological and sensorial properties of cosmetic formulations based on organogel.
- Methods : Four organogel-based emulsions were developed and supplemented or not with sunflower, macadamia or olive oils. Analyses of rheological behaviour, texture profile and sensory properties were performed.
- Results : The vegetable oils added to formulation did not alter the pseudoplastic rheological behaviour, but increased the area of hysteresis and reduced the work of shear of the formulations. In addition, the sunflower seed oil increased the consistency index and all texture parameters while the macadamia oil reduced firmness and consistency. The cosmetic formulation based on organogel containing the sunflower seed oil showed the highest score on sensory evaluation.
- Conclusion : The vegetable oils affected the rheology behaviour, texture profile and sensory properties of the formulations under study. However, the influence of sunflower oil in organogel-based cosmetic formulation was more pronounced considering texture profile and the response perceived by subjects in the sensorial analysis. |
| Note de contenu : |
- MATERIALS AND METHODS : Vegetable oils - Formulation development - Rheological behaviour - Texture profile - Sensory analysis - Texture profile - Sensory analysis - Statistical analysis
- RESULTS AND DISCUSSION : Rheology - Texture analysis
- Table 1 : Composition of the formulations developed varying the type of vegetable oil added
- Table 2 : Apparent viscosity
- Table 3 : Texture characterization
- Table 4 : Sensory analysis of formulations |
| DOI : |
https://doi.org/10.1111/ics.12654 |
| En ligne : |
https://drive.google.com/file/d/1Xj18XPzvpWmo2CW8RsLzu2NoTgS0ILMf/view?usp=shari [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=35414 |
in INTERNATIONAL JOURNAL OF COSMETIC SCIENCE > Vol. 42, N° 5 (10/2021) . - p. 494-500
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Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel in INTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Vol. 42, N° 5 (10/2021)
