Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety
Аутори
Vukašinović, MilaPantelić, Ivana
Savić, Sanela
Cekić, Nebojša
Vukašinović Sekulić, Maja
Antić-Stanković, Jelena
Božić, Dragana
Tošić, Anđela
Tamburić, Slobodanka
Savić, Snežana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Bioactive peptides are promising cosmetic active ingredients that can improve skin health
and 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, and
efficacious environmentally friendly (“green”) emulsion using a milk protein hydrolysate as a model
active ingredient. Potential emulsions were formulated with biodegradable emollients, stabilized
with naturally derived mixed emulsifier, and prepared by cold process. They were evaluated for
rheological behavior (continuous rotation and oscillation tests), physical stability (dynamic me-
chanical thermal analysis—DMTA test), and texture profiles, as well as cytotoxic, antioxidant, and
antimicrobial effects. Rheological characterization revealed shear-thinning flow behavior with yield
point from continuous rotation tests and predominantly elastic character from oscillation (amplitude
and freque...ncy sweep) tests, with small structural change detected in the DMTA test. These results
implied satisfactory rheological properties and good stability. Texture analysis revealed acceptable
spreadability and substantivity of the emulsions. The protein hydrolysate showed antioxidant activity.
The developed emulsions showed low antibacterial activity against selected microorganisms, but
this was due to the action of preservatives, not peptides. All potential emulsions showed a desirable
safety profile. The results obtained provide the basis for the next stage of formulation development,
i.e., in vivo efficacy tests.
Кључне речи:
peptides / protein hydrolysates / natural emulsions / sustainabilityИзвор:
Cosmetics, 2023, 10, 6Издавач:
- MDPI
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200161 (Универзитет у Београду, Фармацеутски факултет) (RS-MESTD-inst-2020-200161)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200133 (Универзитет у Нишу, Технолошки факултет, Лесковац) (RS-MESTD-inst-2020-200133)
Институција/група
PharmacyTY - JOUR AU - Vukašinović, Mila AU - Pantelić, Ivana AU - Savić, Sanela AU - Cekić, Nebojša AU - Vukašinović Sekulić, Maja AU - Antić-Stanković, Jelena AU - Božić, Dragana AU - Tošić, Anđela AU - Tamburić, Slobodanka AU - Savić, Snežana PY - 2023 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5311 AB - Bioactive peptides are promising cosmetic active ingredients that can improve skin health and 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, and efficacious environmentally friendly (“green”) emulsion using a milk protein hydrolysate as a model active ingredient. Potential emulsions were formulated with biodegradable emollients, stabilized with naturally derived mixed emulsifier, and prepared by cold process. They were evaluated for rheological behavior (continuous rotation and oscillation tests), physical stability (dynamic me- chanical thermal analysis—DMTA test), and texture profiles, as well as cytotoxic, antioxidant, and antimicrobial effects. Rheological characterization revealed shear-thinning flow behavior with yield point from continuous rotation tests and predominantly elastic character from oscillation (amplitude and frequency sweep) tests, with small structural change detected in the DMTA test. These results implied satisfactory rheological properties and good stability. Texture analysis revealed acceptable spreadability and substantivity of the emulsions. The protein hydrolysate showed antioxidant activity. The developed emulsions showed low antibacterial activity against selected microorganisms, but this was due to the action of preservatives, not peptides. All potential emulsions showed a desirable safety 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 VL - 10 IS - 6 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 and Tošić, Anđela and Tamburić, Slobodanka and Savić, Snežana", year = "2023", abstract = "Bioactive peptides are promising cosmetic active ingredients that can improve skin health and 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, and efficacious environmentally friendly (“green”) emulsion using a milk protein hydrolysate as a model active ingredient. Potential emulsions were formulated with biodegradable emollients, stabilized with naturally derived mixed emulsifier, and prepared by cold process. They were evaluated for rheological behavior (continuous rotation and oscillation tests), physical stability (dynamic me- chanical thermal analysis—DMTA test), and texture profiles, as well as cytotoxic, antioxidant, and antimicrobial effects. Rheological characterization revealed shear-thinning flow behavior with yield point from continuous rotation tests and predominantly elastic character from oscillation (amplitude and frequency sweep) tests, with small structural change detected in the DMTA test. These results implied satisfactory rheological properties and good stability. Texture analysis revealed acceptable spreadability and substantivity of the emulsions. The protein hydrolysate showed antioxidant activity. The developed emulsions showed low antibacterial activity against selected microorganisms, but this was due to the action of preservatives, not peptides. All potential emulsions showed a desirable safety 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", volume = "10", number = "6", doi = "10.3390/cosmetics10060162" }
Vukašinović, M., Pantelić, I., Savić, S., Cekić, N., Vukašinović Sekulić, M., Antić-Stanković, J., Božić, D., Tošić, A., Tamburić, S.,& Savić, S.. (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). https://doi.org/10.3390/cosmetics10060162
Vukašinović M, Pantelić I, Savić S, Cekić N, Vukašinović Sekulić M, Antić-Stanković J, Božić D, Tošić A, Tamburić S, Savić S. 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). doi:10.3390/cosmetics10060162 .
Vukašinović, Mila, Pantelić, Ivana, Savić, Sanela, Cekić, Nebojša, Vukašinović Sekulić, Maja, Antić-Stanković, Jelena, Božić, Dragana, Tošić, Anđela, Tamburić, Slobodanka, Savić, Snežana, "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), https://doi.org/10.3390/cosmetics10060162 . .