Stability of Vitamins C and E in Topical Microemulsions for Combined Antioxidant Therapy

Rozman, Branka; Gašperlin, Mirjana

doi:10.1080/10717540601067786

Cited by 52 publications

(27 citation statements)

References 18 publications

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“…This rheological behaviour is characteristic of water in oil emulsions, and is similar to gels prepared with acrylic polymers [34]. A high viscosity of the semisolid formulation could have a positive influence on the stability of extract once it decreases the diffusion rate of oxygen [35].…”

Section: Texture Analysismentioning

confidence: 68%

Castanea sativa Bur: An Undervalued By-Product but a Promising Cosmetic Ingredient

et al. 2017

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Castanea sativa fruit processing generates high amounts of by-products, mostly bur. Currently, the cosmetic industry has a great interest in natural extracts as antioxidant sources. In the present study, C. sativa bur extract was used as the active ingredient, in different amounts, in topical hydrogels. The formulations were characterized regarding total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant activity (DPPH radical scavenging capacity and ferric reducing antioxidant power (FRAP)) and technological and microbiological properties. The same parameters were evaluated after 30 days of storage at 4 • C (T 30/4• C) and 20At time 0 (T 0 ), the TPC ranged between 0.79 and 9.65 mg of gallic acid equivalents (GAE)/g gel, while TFC varied from 0.05 to 1.23 mg of catechin equivalents (CAE)/g gel. Antioxidant activity was high for both assays, with values at T 0 ranging between 98.41 and 1013.43 µmol of ferrous sulphate equivalents (FSE)/g gel and varying between 431.96 and 990.84 µg of Trolox equivalents (TE)/g gel for FRAP and DPPH assays, respectively. No formulation exceeded the defined criteria in microbiological counts. All formulations showed similar technological profiles but particular attention should be given to pH. The gel with 50% of extract (F3) was selected as the best one for potential cosmetic applications.

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Section: Texture Analysismentioning

confidence: 68%

Castanea sativa Bur: An Undervalued By-Product but a Promising Cosmetic Ingredient

et al. 2017

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“…The bacterial fermentation of milk appeared to have high impact on quercetin-3-O-galactosyl-rhamnosyl-glucoside present in both green tea yogurts leading to increased concentration of quercetin-3-O-galactosyl-rhamnosyl-glucoside than those observed in JGT. The differences in the declining of phenolic compounds in both yogurts towards day 28 of refrigerated storage may be contributed by various chemical and physical factors such as protection by the gel structure of yogurt (Rozman and Gasperlin 2007), binding to amphipathic yoghurt peptides (Papadopoulou and Frazier 2004), decrease in pH (Kalt et al 1999) or complexation with proteins and polysaccharides (Rawel et al 2003). The detected insignificant peaks (p>0.05) in plain yogurt (data not shown) may resulted from the phenolic compounds originally present in milk such as estrogens (Pape-Zambito et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Green tea yogurt: major phenolic compounds and microbial growth

Amirdivani

Baba

2014

J Food Sci Technol

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The purpose of this study was to evaluate fermentation of milk in the presence of green tea (Camellia sinensis) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow's milk and starter culture were incubated at 41°C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4°C) for further analysis. The total phenolic content was highest (p<0.05) in air-dried green tea-yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetinrhamnosylgalactoside and quercetin-3-O-galactosylrhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY. Streptococcus thermophillus and Lactobacillus spp. were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.

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“…A formulation strategy to improve the stability of ascorbic acid is to deliver using emulsions. The oil phase may partially protect the vitamin from oxidative degradation caused in aqueous solutions (4)(5)(6).…”

Section: Introductionmentioning

confidence: 99%

Novel Vitamin and Gold-Loaded Nanofiber Facial Mask for Topical Delivery

et al. 2010

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Abstract. L-ascorbic acid has been widely used in cosmetic and dermatological products because of its ability to scavenge free radicals and destroy oxidizing agents. However, it is chemically unstable and can easily be oxidized. The current cosmetic facial masks available in the market are pre-moistened, which means that the aqueous fluid content of the mask may oxidize some of the unstable active ingredients such as ascorbic acid. This work presents an anti-wrinkle nanofiber face mask containing ascorbic acid, retinoic acid, gold nanoparticles, and collagen. This novel face mask will only be wetted when applied to the skin, thus enhancing product stability. Once moistened, the content of the mask will gradually dissolve and release the active ingredients and ensure maximum skin penetration. The high surface areato-volume ratio of the nanofiber mask will ensure maximum contact with the skin surface and help to enhance the skin permeation to restore its healthy appearance. Electrospun fiber mats may provide an attractive alternative to the commercial facial cotton masks.

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Stability of Vitamins C and E in Topical Microemulsions for Combined Antioxidant Therapy

Cited by 52 publications

References 18 publications

Castanea sativa Bur: An Undervalued By-Product but a Promising Cosmetic Ingredient

Castanea sativa Bur: An Undervalued By-Product but a Promising Cosmetic Ingredient

Green tea yogurt: major phenolic compounds and microbial growth

Novel Vitamin and Gold-Loaded Nanofiber Facial Mask for Topical Delivery

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