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 . .

TY  - JOUR
AU  - Korać, Radava
AU  - Krajišnik, Danina
AU  - Savić, Snežana
AU  - Pantelić, Ivana
AU  - Jovancić, Petar
AU  - Cekić, Nebojša
AU  - Milić, Jela
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5751
AB  - The fast inverted oil-in-water (o/w) emulsions named SWOP (SWitch Oil Phase) emulsions have been investigated with particular reference to physicochemical characteristics. Emulsions (oil-in-water (o/w) and water-in-oil (w/o)) are widely used in cosmetic and pharmaceutical formulations. Fast inverted o/w emulsions have been introduced as an alternative. The combination of appropriate w/o emulsifiers, anionic surfactants and polymeric stabilizers is essential for the formation of these emulsions. Samples of investigated, fast inverted o/w emulsion were prepared by hot-hot emulsification procedure using the combination of a w/o polymeric emulsifier (polyglyceryl-2 dipolyhydroxystearate) with a mild surfactant (sodium lauryl glucoside carboxylate (and) lauryl glucoside) in ratio 4:1.5 with addition of a stabilizing polymer (sodium polyacrylate). In the same manner, reference o/w and w/o emulsions were prepared. Investigated and reference emulsions were compared according to their physicochemical characteristics, structural characteristics, and their stability under the foreseen storage conditions and under the stress conditions employing the centrifugation test, pH, conductivity, rheological and contact angle measurements, microscopic observation, differential scanning calorimetry and thermogravimetric analysis. The samples of investigated and reference o/w emulsions were stable during three months storage at room temperature, while the samples of reference w/o emulsion showed phase separation. Only the samples of investigated emulsion remained stable in centrifugation test taken after the six freeze-thaw cycles. Oscillatory rheology indicated that the elastic modulus was dominant for both the investigated and the reference o/w emulsions due to the presence of gel structures, but the values of maximal apparent viscosity of the investigated emulsion which increased due to the temperature changes and the higher yield stress values that were obtained for the reference o/w emulsion indicated that the reference o/w emulsion had a stronger gel structure. Analysis of all the emulsions using polarization microscopy showed that the reference o/w emulsion had a more regular and a more rigid structure than the investigated emulsion. Obtained DSC and TGA results indicated that the SWOP emulsion showed a much faster evaporation of the water than the reference o/w emulsion which is in fine agreement with results from the contact angle measurements, i.e., the inversion point for the SWOP emulsion was attained in less than 15 min in comparison with the reference o/w emulsion. Generally, the fast inverted, SWOP emulsion showed better characteristics in comparison with the reference o/w and w/o emulsions making it suitable for the wide range of applications.
PB  - Elsevier Science BV, Amsterdam
T2  - Colloids and Surfaces A: Physicochemical and Engineering Aspects
T1  - A new class of emulsion systems - Fast inverted o/w emulsions: Formulation approach, physical stability and colloidal structure
EP  - 278
SP  - 267
VL  - 461
DO  - 10.1016/j.colsurfa.2014.08.005
ER  - 

@article{
author = "Korać, Radava and Krajišnik, Danina and Savić, Snežana and Pantelić, Ivana and Jovancić, Petar and Cekić, Nebojša and Milić, Jela",
year = "2014",
abstract = "The fast inverted oil-in-water (o/w) emulsions named SWOP (SWitch Oil Phase) emulsions have been investigated with particular reference to physicochemical characteristics. Emulsions (oil-in-water (o/w) and water-in-oil (w/o)) are widely used in cosmetic and pharmaceutical formulations. Fast inverted o/w emulsions have been introduced as an alternative. The combination of appropriate w/o emulsifiers, anionic surfactants and polymeric stabilizers is essential for the formation of these emulsions. Samples of investigated, fast inverted o/w emulsion were prepared by hot-hot emulsification procedure using the combination of a w/o polymeric emulsifier (polyglyceryl-2 dipolyhydroxystearate) with a mild surfactant (sodium lauryl glucoside carboxylate (and) lauryl glucoside) in ratio 4:1.5 with addition of a stabilizing polymer (sodium polyacrylate). In the same manner, reference o/w and w/o emulsions were prepared. Investigated and reference emulsions were compared according to their physicochemical characteristics, structural characteristics, and their stability under the foreseen storage conditions and under the stress conditions employing the centrifugation test, pH, conductivity, rheological and contact angle measurements, microscopic observation, differential scanning calorimetry and thermogravimetric analysis. The samples of investigated and reference o/w emulsions were stable during three months storage at room temperature, while the samples of reference w/o emulsion showed phase separation. Only the samples of investigated emulsion remained stable in centrifugation test taken after the six freeze-thaw cycles. Oscillatory rheology indicated that the elastic modulus was dominant for both the investigated and the reference o/w emulsions due to the presence of gel structures, but the values of maximal apparent viscosity of the investigated emulsion which increased due to the temperature changes and the higher yield stress values that were obtained for the reference o/w emulsion indicated that the reference o/w emulsion had a stronger gel structure. Analysis of all the emulsions using polarization microscopy showed that the reference o/w emulsion had a more regular and a more rigid structure than the investigated emulsion. Obtained DSC and TGA results indicated that the SWOP emulsion showed a much faster evaporation of the water than the reference o/w emulsion which is in fine agreement with results from the contact angle measurements, i.e., the inversion point for the SWOP emulsion was attained in less than 15 min in comparison with the reference o/w emulsion. Generally, the fast inverted, SWOP emulsion showed better characteristics in comparison with the reference o/w and w/o emulsions making it suitable for the wide range of applications.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "Colloids and Surfaces A: Physicochemical and Engineering Aspects",
title = "A new class of emulsion systems - Fast inverted o/w emulsions: Formulation approach, physical stability and colloidal structure",
pages = "278-267",
volume = "461",
doi = "10.1016/j.colsurfa.2014.08.005"
}

Korać, R., Krajišnik, D., Savić, S., Pantelić, I., Jovancić, P., Cekić, N.,& Milić, J.. (2014). A new class of emulsion systems - Fast inverted o/w emulsions: Formulation approach, physical stability and colloidal structure. in Colloids and Surfaces A: Physicochemical and Engineering Aspects
Elsevier Science BV, Amsterdam., 461, 267-278.
https://doi.org/10.1016/j.colsurfa.2014.08.005

Korać R, Krajišnik D, Savić S, Pantelić I, Jovancić P, Cekić N, Milić J. A new class of emulsion systems - Fast inverted o/w emulsions: Formulation approach, physical stability and colloidal structure. in Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2014;461:267-278.
doi:10.1016/j.colsurfa.2014.08.005 .

Korać, Radava, Krajišnik, Danina, Savić, Snežana, Pantelić, Ivana, Jovancić, Petar, Cekić, Nebojša, Milić, Jela, "A new class of emulsion systems - Fast inverted o/w emulsions: Formulation approach, physical stability and colloidal structure" in Colloids and Surfaces A: Physicochemical and Engineering Aspects, 461 (2014):267-278,
https://doi.org/10.1016/j.colsurfa.2014.08.005 . .