The Role of Solid Particles Obtained from Plant Materials in Improvement the Quality of Cosmetic Care Balms

Abstract The sensory properties of cosmetic emulsions are part of the basic properties of products such as face creams and body balms. They are extremely important parameters in the product evaluation by consumers. Cosmetics manufacturers are increasingly introducing ingredients in the form of solid particles (talc, bentonite, clay) into formulations to improve the sensory properties of products. Their addition simplifies the application of the emulsion on the skin, effects faster absorption and leaves a feeling of silky smoothness after application. During the work, we investigated solid particles of plant origin: powder from ground orange peel and oat grain. These ingredients were introduced into the formulation of the model body balms. The antioxidant and physicochemical properties of the obtained emulsions as well as the skin hydration after their application were evaluated. It has been shown that the introduction of solid plant particles increases the antioxidant properties of the emulsions and significantly improves emulsion stability and skin moisture after application.

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Relations between the sensory properties and fat ingredients of lipsticks

OCL ◽

10.1051/ocl/2018053 ◽

2018 ◽

Vol 25 (5) ◽

pp. D502 ◽

Cited By ~ 4

Author(s):

Hélène de Clermont-Gallerande ◽

Sarah Abidh ◽

Alexandre Lauer ◽

Séverine Navarro ◽

Gérard Cuvelier ◽

...

Keyword(s):

Raw Materials ◽

Sensory Properties ◽

Lead Times ◽

Mechanical Resistance ◽

Target Market ◽

Physico Chemical ◽

The Impact ◽

Simplified Formula

Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick. The impact of the ingredients on the sensory properties and the quality of the lipsticks needs to be understood, so that the formulation can be more effective and the sensory properties can be precisely adjusted to the target market. During this study, multidimensional correlations were made between the percentage of ingredients, their physico-chemical specifications and the sensory properties of the raw materials on their own or the lipsticks. The objective of this study is to predict the sensory properties of lipsticks from the physico-chemical specifications of the ingredients. It is in effect quicker to access the physical data than the sensory descriptions. The lipsticks were made using a simplified formula, evaluated in a sensory analysis and their physico-chemical characteristics were measured. The relationships between the sensory properties, the ingredient specifications and their percentage of use in the formula were highlighted. The results confirm the major role of the viscosity of oils and the wax used in the formula on the sensory and mechanical properties of the lipstick. It is therefore possible to modify the sensory properties, for example to adjust the shininess of a lipstick, without altering its mechanical resistance. This opens up opportunities for developing innovative sensory textures in short lead times.

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The Role of Aperture in the Extraction of Functional Components From Plant Materials

Volume 3: Combustion, Fire and Reacting Flow; Heat Transfer in Multiphase Systems; Heat Transfer in Transport Phenomena in Manufacturing and Materials Processing; Heat and Mass Transfer in Biotechnology; Low Temperature Heat Transfer; Environmental Heat Transfer; Heat Transfer Education; Visualization of Heat Transfer ◽

10.1115/ht2009-88388 ◽

2009 ◽

Author(s):

Qianqian Di ◽

Junhong Yang ◽

Jun Zhao ◽

Liqiu Wang

Keyword(s):

Porous Media ◽

Extraction Yield ◽

High Yield ◽

Extraction Technology ◽

Plant Materials ◽

Assisted Extraction ◽

Important Processing ◽

Functional Components

The extraction of functional components from natural plant is one of important processing in the development and further practical application of plant product. Microwave assisted extraction (MAE) has been widely used in the extraction of many samples for its unique heating mechanism, short extraction time and high yield of extract. Astragalus slice is a special and typical plant porous media. We describe an approach by scanning electronic microscope (SEM) to characterize the trachea and aperture of Astragalus slices irradiated 20 min by microwave at 600 W and 900 W, with the aim to analyze the effect of the microwave power on the extraction yield by SEM and discuss further the relationship between the microstructure characteristics of sample and mechanism on mass transfer in micro-scale. It is found that extract with the 20 min irradiation of microwave at 600 W is higher than that at 900 W because the apertures on the trachea wall remain open at 600 W, but shrink at 900 W. Moreover, we confirm the important role of the aperture in the extraction of plant materials. Therefore, this study has significant meanings to develop the optimized extraction technology of plant porous media and maintain or improve the quality of extract.

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Quality of veiled olive oil: Role of turbidity components

Italian Journal of Food Science ◽

10.15586/ijfs.v33i3.2077 ◽

2021 ◽

Vol 33 (3) ◽

pp. 33-46

Author(s):

Carlotta Breschi ◽

Lorenzo Guerrini ◽

Ferdinando Corti ◽

Luca Calamai ◽

Paola Domizio ◽

...

Keyword(s):

Olive Oil ◽

Microbial Activity ◽

Solid Particles ◽

Sensory Characteristics ◽

Slow Increase ◽

Volatile Metabolites ◽

Sensory Defects

This study investigated the effects of water and content of solid particles, taken together as well as separately, on stability of veiled olive oil. The following oil samples were obtained through four different separation treatments: veiled, filtered, ‘solid-only’, and ‘water-only’. Changes in chemical, microbial, and sensory characteristics were evaluated during storage (240 days). A significant effect of hydrolysis was shown in veiled and ‘water only’ oils; in ‘solid-only’ oils, a slow increase of phenols was observed. A notable microbial activity, with resulting formation of volatile metabolites and sensory defects, was observed in veiled samples. Filtered oils underwent less significant changes.

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Cognitive Health Counseling 40+

Zeitschrift für Gesundheitspsychologie ◽

10.1026/0943-8149/a000085 ◽

2013 ◽

Vol 21 (1) ◽

pp. 24-33 ◽

Cited By ~ 1

Author(s):

Anne Eschen ◽

Franzisca Zehnder ◽

Mike Martin

Keyword(s):

Outcome Variable ◽

Pilot Phase ◽

Subjective Memory ◽

Cognitive Health ◽

Health Counseling ◽

Agents Of Change ◽

Main Outcome Variable ◽

Further Development

This article introduces Cognitive Health Counseling 40+ (CH.CO40+), an individualized intervention that is conceptually based on the orchestration model of quality-of-life management ( Martin & Kliegel, 2010 ) and aims at improving satisfaction with cognitive health in adults aged 40 years and older. We describe the theoretically deduced characteristics of CH.CO40+, its target group, its multifactorial nature, its individualization, the application of subjective and objective measures, the role of participants as agents of change, and the rationale for choosing participants’ satisfaction with their cognitive health as main outcome variable. A pilot phase with 15 middle-aged and six older adults suggests that CH.CO40+ attracts, and may be particularly suitable for, subjective memory complainers. Implications of the pilot data for the further development of the intervention are discussed.

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