Comparative sensory and instrumental analyses and principal components of commercial sunscreens.

Background: The initial contact of consumers when choosing sunscreens is through the trademark, packaging, perfume, and tactile feeling of the product, outlining the popular practice of sensory science.

Aims: To describe the sensory and physical-mechanical profile of commercial sunscreens through sensory and instrumental analyses related to principal component analysis (PCA).

Methods: Seven commercial sunscreens available on the Brazilian market and with a solar protection factor (SPF) of 30 were evaluated.

Combining sensory and texturometer parameters to characterize different type of cosmetic ingredients.

Introduction: Sensory properties have a great importance for cosmetics and personal care products. If literature permits to consult articles comparing different formulations on their sensory attributes, there are only a few articles concerning ingredients.

Objective: The overall objective of this study was to carry out an original study combining the sensory evaluation of different natures of ingredients, in order to initiate a sensory data set that could help researchers to identify differentiating sensory characteristics, as well as initiating a comparison between sensory data and texturometer instrumental measurements.

Liquid Crystal Formation from Sunflower Oil: Long Term Stability Studies.

The Brazilian biodiversity offers a multiplicity of raw materials with great potential in cosmetics industry applications. Some vegetable oils and fatty esters increase skin hydration by occlusivity, keeping the skin hydrated and with a shiny appearance. Sunflower (Helianthus annus L.

Exotic Vegetable Oils for Cosmetic O/W Nanoemulsions: In Vivo Evaluation.

Oil-in-water nanoemulsions are stable systems with droplet sizes in the 20-200 nm range. The physicochemical properties of these systems may be influenced by the addition of additives. Thus, the influence of ethoxylated (EL) and acetylated lanolin (AL) addition on the droplet size, pH values, electrical conductivity and stability of nanoemulsions was investigated.

Production and characterization of cosmetic nanoemulsions containing Opuntia ficus-indica (L.) mill extract as moisturizing agent.

This study aimed to produce and characterize an oil in water (O/W) nanoemulsion containing Opuntia ficus-indica (L.) Mill hydroglycolic extract, as well as evaluate its preliminary and accelerated thermal stability and moisturizing efficacy. The formulations containing 0.

Carotenoids and polyphenols in nutricosmetics, nutraceuticals, and cosmeceuticals.

The market for cosmeceuticals continues with significant annual growth, but today consumers are more aware of nutritional products that contribute to both skin health and disease prevention. In the last 10 years, pharmacists, chemists, nutritionists, and physicians have been working together to develop new nutritional applications to satisfy people's needs and demands. As a recent result of convergence phenomenon between cosmetics and food industries, nutricosmetics is a blurry area unfamiliar to many consumers and sometimes even to foods and cosmetics experts.

Rheological behavior, zeta potential, and accelerated stability tests of Buriti oil (Mauritia flexuosa) emulsions containing lyotropic liquid crystals.

Background: It is well known that the Amazon region presents a huge biodiversity; therefore, countless natural resources are being employed in the production of phytocosmetics and phytomedicines.

Objective: The purpose of this work was to obtain emulsions produced with Buriti oil and non-ionic surfactants.

Methods: Two surfactant systems were employed (Steareth-2 associated to Ceteareth-5 and to Ceteareth-20) to produce the emulsions using phase diagram method.

Influence of surfactant on the thermal behavior of marigold oil emulsions with liquid crystal phases.

Vegetable oils have been largely consumed owing to the interest of pharmaceutical and cosmetic industries in using natural raw materials. The production of stable emulsions with vegetable oils challenges formulators due to its variability in composition and fatty acids constitution within batches produced. In the present work, it was studied that the influence of the size of carbon chain and the number of ethylene oxide moieties of the surfactant on the thermal behavior of eight emulsions prepared with marigold oil stabilized by liquid crystal phases.