TY  - JOUR
AU  - Vukašinović, Mila
AU  - Pantelić, Ivana
AU  - Savić, Sanela
AU  - Cekić, Nebojša
AU  - Vukašinović Sekulić, Maja
AU  - Antić Stanković, Jelena
AU  - Božić, Dragana D.
AU  - Tošić, Anđela
AU  - Tamburić, Slobodanka
AU  - Savić, Snežana D.
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7071
AB  - Bioactive peptides are promising cosmetic active ingredients that can improve skin healthand appearance. They exhibit a broad spectrum of activity, including anti-aging, antioxidant, an-timicrobial, and anti-inflammatory effects. The aim of this study was to develop a safe, stable, andefficacious environmentally friendly (“green”) emulsion using a milk protein hydrolysate as a modelactive ingredient. Potential emulsions were formulated with biodegradable emollients, stabilizedwith naturally derived mixed emulsifier, and prepared by cold process. They were evaluated forrheological behavior (continuous rotation and oscillation tests), physical stability (dynamic me-chanical thermal analysis—DMTA test), and texture profiles, as well as cytotoxic, antioxidant, andantimicrobial effects. Rheological characterization revealed shear-thinning flow behavior with yieldpoint from continuous rotation tests and predominantly elastic character from oscillation (amplitudeand frequency sweep) tests, with small structural change detected in the DMTA test. These resultsimplied satisfactory rheological properties and good stability. Texture analysis revealed acceptablespreadability and substantivity of the emulsions. The protein hydrolysate showed antioxidant activity.The developed emulsions showed low antibacterial activity against selected microorganisms, butthis was due to the action of preservatives, not peptides. All potential emulsions showed a desirablesafety profile. The results obtained provide the basis for the next stage of formulation development,i.e., in vivo efficacy tests.
PB  - MDPI
T2  - Cosmetics
T1  - Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety
IS  - 6
SP  - 162
VL  - 10
DO  - 10.3390/cosmetics10060162
ER  - 

@article{
author = "Vukašinović, Mila and Pantelić, Ivana and Savić, Sanela and Cekić, Nebojša and Vukašinović Sekulić, Maja and Antić Stanković, Jelena and Božić, Dragana D. and Tošić, Anđela and Tamburić, Slobodanka and Savić, Snežana D.",
year = "2023",
abstract = "Bioactive peptides are promising cosmetic active ingredients that can improve skin healthand appearance. They exhibit a broad spectrum of activity, including anti-aging, antioxidant, an-timicrobial, and anti-inflammatory effects. The aim of this study was to develop a safe, stable, andefficacious environmentally friendly (“green”) emulsion using a milk protein hydrolysate as a modelactive ingredient. Potential emulsions were formulated with biodegradable emollients, stabilizedwith naturally derived mixed emulsifier, and prepared by cold process. They were evaluated forrheological behavior (continuous rotation and oscillation tests), physical stability (dynamic me-chanical thermal analysis—DMTA test), and texture profiles, as well as cytotoxic, antioxidant, andantimicrobial effects. Rheological characterization revealed shear-thinning flow behavior with yieldpoint from continuous rotation tests and predominantly elastic character from oscillation (amplitudeand frequency sweep) tests, with small structural change detected in the DMTA test. These resultsimplied satisfactory rheological properties and good stability. Texture analysis revealed acceptablespreadability and substantivity of the emulsions. The protein hydrolysate showed antioxidant activity.The developed emulsions showed low antibacterial activity against selected microorganisms, butthis was due to the action of preservatives, not peptides. All potential emulsions showed a desirablesafety profile. The results obtained provide the basis for the next stage of formulation development,i.e., in vivo efficacy tests.",
publisher = "MDPI",
journal = "Cosmetics",
title = "Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety",
number = "6",
pages = "162",
volume = "10",
doi = "10.3390/cosmetics10060162"
}

Vukašinović, M., Pantelić, I., Savić, S., Cekić, N., Vukašinović Sekulić, M., Antić Stanković, J., Božić, D. D., Tošić, A., Tamburić, S.,& Savić, S. D.. (2023). Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety. in Cosmetics
MDPI., 10(6), 162.
https://doi.org/10.3390/cosmetics10060162

Vukašinović M, Pantelić I, Savić S, Cekić N, Vukašinović Sekulić M, Antić Stanković J, Božić DD, Tošić A, Tamburić S, Savić SD. Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety. in Cosmetics. 2023;10(6):162.
doi:10.3390/cosmetics10060162 .

Vukašinović, Mila, Pantelić, Ivana, Savić, Sanela, Cekić, Nebojša, Vukašinović Sekulić, Maja, Antić Stanković, Jelena, Božić, Dragana D., Tošić, Anđela, Tamburić, Slobodanka, Savić, Snežana D., "Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety" in Cosmetics, 10, no. 6 (2023):162,
https://doi.org/10.3390/cosmetics10060162 . .