The influence of thermal processing on oxidation stability and fatty acids composition of vegetable oil mixture

Abstract

The search for new compounds to prevent or attenuate skin aging and enhance self-image is a priority of current research on active cosmetics. The modes of the cosmetic creams production such as “oil-water” on the basis of self-emulsifying basis Li poderm 4/1 were worked out. Matryxil peptide was used as active substance. A novel aspect of Matryxil is its ability to act via topical application, which offers multiple advantages in comparison to formulations based on botulin toxin. We studied the colloidal stability, thermal stability, pH, particle size of the dispersion phase. It was found out that the best one is to disperse the fat phase with the rotor speed of 10,000 min –1. Lower rotation leads to the production of emulsions with a wide range of dispersion phase sizes, higher rotation leads to the airing of the cream, which is reflected in its consistency. When stored for 60 days, the pH value does not undergo significant changes, which indicates the absence of hydrolytic processes in the emul-sion, leading to deterioration of the finished product. Use of Matryxil peptide in an amount up to 5% in cosmetic cream formulation does not redu ce the emulsion properties of the cream.