The effect of active ingredients on emulsion stability

Kód výsledku v 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>

Výsledek na webu

<a href="https://www.hrus2018.com/" target="_blank" >https://www.hrus2018.com/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of active ingredients on emulsion stability

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

The effect of active ingredients on emulsion stability

Popis výsledku anglicky

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

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10609 - Biochemical research methods

Projekt

<a href="/cs/project/LO1211" target="_blank" >LO1211: Centrum materiálového výzkumu na FCH VUT v Brně - udržitelnost a rozvoj</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů