Stability of Sun Creams Formulated with Thermal Spring Waters from Ourense, Northwest Spain

Abstract

Sun protection creams were formulated with a commercial rosemary extract and with thermal waters from different springs in the Northwest Spain. A six month stability study was carried out and microbiological and chemical stability, as well as sensorial characteristics, were evaluated. In all creams, the mesophilic count always remained low (under 10 cfu/mL) and most of them showed greater antioxidant stability than the control cream formulated with distilled water. Color was stable during storage in almost all creams. Sensory analysis showed a quite similar valoration of the creams regardless the sex of the panelists, and small differences were found between consumers aged 30-40 and >40. Formulations elaborated from Outariz and A Chavasqueira thermal waters were preferred to those prepared with distilled water as a control.

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“…To determine if the incorporation of new ingredients in cosmetic products is well accepted by consumers, sensory analysis can be carried out by using a hedonic scale to score the intensity of different attributes and know if they like or dislike a product (Del Castillo et al, 2016;Kasparaviciene et al, 2016). Fig.…”

Characterization and Sensory Evaluation of a Cosmeceutical Formulation for the Eye Area with Roasted Coffee Oil Microcapsules

“…The use of sensory analysis also allows the evaluation of relationships between the properties of a product measured by physical methods and the perception of these characteristics by the consumers [25]. Therefore, sensory analysis has become an indispensable technique to help the formulator evaluate the quality of new cosmetics during the development stage, avoiding the outlay of launching a product in the market that is not sensorially acceptable, so that rejection could be detected in a preliminary study [26].…”