Accelerated stability and moisturizing capacity of emulsions presenting lamellar gel phase obtained from Brazilian natural raw material

Autor:	Pedro Alves da Rocha-Filho, Monica Maruno, Erika Cristina Vargas de Oliveira, Kauê Pace Boock
Rok vydání:	2011
Předmět:	Materials science Polymers and Plastics MOISTURIZING CREAM Phase (matter) HIDRATANTE food and beverages Lamellar structure Food science Physical and Theoretical Chemistry Raw material Drug carrier Surfaces Coatings and Films
Zdroj:	Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP
Popis:	Oil-in-water (O/W) emulsions containing gel phase were developed with cupuassu and/or cocoa butter from Brazilian ecosystem. They were subjected to storage advanced stability tests (SAST) and to in vivo corneometry evaluation. The evaluated emulsions showed great performance in the evaluated conditions considering that no significant variation was observed. The moisturizing potential was advantageous even without the moisturizing active. The formulation was considered a good cosmetic moisturizing cream and a promise as a drug carrier.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::864a8ad139cd2914e258ddb984400dd4 Zobrazit plný text záznamu