Utjecaj dodataka na reološka svojstva i oksidacijsku stabilnost kreme za lice

master's thesis

• Title (english): Influence of additives on the rheological properties and oxidative stability of facial cream
• Author: Antonia Lazić
• Mentor: Mirela Leskovac (mentor)
• Committee member: Mirela Leskovac (predsjednik povjerenstva)
• Committee member: Emi Govorčin Bajsić (član povjerenstva)
• Committee member: Iva Movre Šapić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Chemical Engineering and Technology; Zagreb
• Defense date and country: 2024-02-22, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Chemical Engineering

Abstract

Emulzije su koloidni sustavi dvaju kapljevina, disperzne i kontinuirane faze. Smanjenje njihove termodinamičke nestabilnosti postiže se dodatkom površinski aktivnih tvari, odnosno emulgatora. Emulzije u kozmetici, poput krema za lice, kombiniraju vodu i ulje kako bi pružile hidrataciju i njegu koži. Oblik emulzije omogućava da se uljne i vodene komponente stabiliziraju, što rezultira u kremastoj teksturi koja se lako nanosi i brzo upija u kožu.
Osim toga, u ove emulzije su često dodani drugi sastojci poput antioksidansa, vitamina i konzervansa za dodatno poboljšanje zdravlja i izgleda kože. Cilj ovog rada bio je utvrditi utjecaj različitih emulgatora u formulacijama krema za lice na reološka svojstva i oksidacijsku stabilnost krema. Reološka ispitivanja provedena su na reometru, a oksidacijska stabilnost uzoraka određena je mjerenjem oksidacijske indukcijske temperature (OIT*) na DSC-u. Ispitivanja su provedena na formulacijama krema za lice s različitim emulgatorima i
ko-emulgatorima.

Abstract (english)

Emulsions are colloidal systems of two immiscible liquids, dispersed and continuous phases. Reducing their thermodynamic instability is achieved by adding surfactants, or emulsifiers. Emulsions in cosmetics, such as face creams, combine water and oil to provide hydration and nourishment to the skin. The emulsion's structure allows the oil and water components to stabilize, resulting in a creamy texture that is easily applied and quickly absorbed into the skin. Additionally, other ingredients such as antioxidants, vitamins, and preservatives are often added to these emulsions for further improvement of skin health and appearance.
The aim of this study was to determine the influence of different emulsifiers in facial cream formulations on the rheological properties and oxidative stability of creams. Rheological tests were conducted on a rheometer, and the oxidative stability of samples was determined by measuring the oxidative induction temperature (OIT*) using DSC. The study was conducted on facial cream formulations with various emulsifiers and co-emulsifiers.

• Keywords: emulzija; emulgator; kozmetika; konzervans; reologija; reometar; DSC; oksidacijska stabilnost
• Keywords (english): emulsion; emulsifier; cosmetics; conservans; rheology; rheometer; DSC; oxidation stability
• Language: croatian
• URN:NBN: urn:nbn:hr:149:245041
• Study programme: Title: Chemical Engineering - Graduate study; Study programme type: university; Study level: graduate; Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka kemijskog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka kemijskog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-02-28 13:57:21