Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety
Autori
Vukašinović, MilaPantelić, Ivana
Savić, Sanela
Cekić, Nebojša
Vukašinović Sekulić, Maja
Antić Stanković, Jelena
Božić, Dragana D.
Tošić, Anđela
Tamburić, Slobodanka
Savić, Snežana D.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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, wi...th 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.
Ključne reči:
peptides / protein hydrolysates / natural emulsions / sustainabilityIzvor:
Cosmetics, 2023, 10, 6, 162-Izdavač:
- MDPI
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200161 (Univerzitet u Beogradu, Farmaceutski fakultet) (RS-MESTD-inst-2020-200161)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200133 (Univerzitet u Nišu, Tehnološki fakultet, Leskovac) (RS-MESTD-inst-2020-200133)
Institucija/grupa
Tehnološko-metalurški fakultetTY - 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 . .