The effect of active ingredients on emulsion stability

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU130892" target="_blank" >RIV/00216305:26310/18:PU130892 - isvavai.cz</a>
Result on the web
<a href="https://www.hrus2018.com/" target="_blank" >https://www.hrus2018.com/</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of active ingredients on emulsion stability
Original language description
Emulsions have very important role in many fields such as pharmacy, food and cosmetic industry [1]. They occupy a significant place among cosmetic products, mainly as delivery systems for active compounds. Besides positive effect of active compounds on skin other parameters such as stability and sensory properties are also very important for the customer [2]. Presented work is focused on determination of the impact of selected compounds on stability and sensory properties of emulsions. Firstly, green coffee extract was prepared and characterized. Spectrophotometric analysis of active compounds has been done in terms of polyphenols, flavonoids, antioxidant activity. This extract was encapsulated into liposomes to enhance its activity. Encapsulation efficiency, particle size, polydispersity index and colloid stability were determined. Next step was to prepare emulsions. Prepared extract, empty particles and particles with extract were used as active compounds. Stabilities of emulsions were analysed by u
Czech name
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Czech description
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Project
<a href="/en/project/LO1211" target="_blank" >LO1211: Materials Research Centre at FCH BUT- Sustainability and Development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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