Pinh茫o starch and coat extract as new natural cosmetic ingredients: Topical formulation stability and sensory analysis
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- 作者：Renata Moschini Daudta ; redaudt@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Patrí ; cia Inê ; s Backb ; Nilo Sé ; rgio Medeiros Cardozoa ; Ligia Damasceno Ferreira Marczaka ; Irene Clemes Kü ; lkamp-Guerreirob
- 关键词：Cosmetic formulation ; Characterization ; Pinhã ; o ; Sensory analysis ; Stability
- 刊名：Carbohydrate Polymers
- 出版年：2015
- 出版时间：10 December 2015
- 年：2015
- 卷：134
- 期：Complete
- 页码：573-580
- 全文大小：839 K
文摘
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Pinhão starch and coat extract were used as raw material for cosmetics.
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Pinhão derivatives increased viscosity and provided antioxidant activity.
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Gel and emulgel formulations are stable after thermal stress.
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Formulations did not induce any skin irritation or cutaneous pH alteration.
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According to sensory analysis emulgel is the best vehicle to use pinhão derivatives.