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- Ali, Abdullah,1985-Malmö University,Malmö universitet,Institutionen för biomedicinsk vetenskap (BMV),Malmo Univ, Sweden; Malmo Univ, Sweden; Speximo AB, Sweden (author)
Relationship between sensorial and physical characteristics of topical creams : A comparative study on effects of excipients
- Article/chapterEnglish2022
Publisher, publication year, extent ...
- Elsevier B.V.2022
- printrdacarrier
Numbers
- LIBRIS-ID:oai:DiVA.org:ri-59047
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-59047URI
- https://doi.org/10.1016/j.ijpharm.2021.121370DOI
- https://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-44945URI
- https://lup.lub.lu.se/record/35365278-1c5c-49ed-9d86-900669283f8eURI
- https://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-185083URI
Supplementary language notes
- Language:English
- Summary in:English
Part of subdatabase
- SwePubSwePub
Classification
Notes
- Funding details: Stiftelsen för Kunskaps- och Kompetensutveckling, KKS; Funding details: Gustav Th. Ohlssons Fond; Funding text 1: We are grateful to the Knowledge foundation (Sweden) for funding the project, and Johan Engblom also thank the Gustaf Th Ohlsson foundation (Sweden) for financial support. Speximo AB is acknowledged for providing starch particles.
- Funding Agencies|Knowledge foundation (Sweden); Gustaf Th Ohlsson foundation (Sweden)
- Rising consumer demands for safer, more natural, and sustainable topical products have led to increased interest in finding alternative excipients, while retaining functionality and cosmetic appeal. Particle-stabilized Pickering creams have emerged as possible alternatives to replace traditional surfactant-stabilized creams and are thus one of the focuses in this study. The aim of this paper was to study relationships between sensorial characteristics and physical properties to understand how different excipients affect these aspects, comparing one starch particle–stabilized and three surfactant-stabilized formulations. A human panel was used to evaluate sensorial perception, while physical properties were deduced by rheology and tactile friction, together with in vivo and ex vivo skin hydration measurements. The results show that sensorial attributes related to the application phase can be predicted with rheology, while afterfeel attributes can be predicted with tactile friction studies. Differences in rheological and sensory properties among surfactant-based creams could mainly be attributed to the type of emollients used, presence of thickeners and surfactant composition. Differences between surfactant-based creams and a Pickering cream were more evident in relation to the afterfeel perception. Presence of starch particles in the residual film on skin results in high tactile friction and low perception of residual coating, stickiness, greasiness, and slipperiness in sensorial afterfeel. © 2021 The Authors
Subject headings and genre
- TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
- ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
- MEDICIN OCH HÄLSOVETENSKAP Medicinska och farmaceutiska grundvetenskaper hsv//swe
- MEDICAL AND HEALTH SCIENCES Basic Medicine hsv//eng
- Modified starch
- Pickering emulsions
- Rheology
- Sensory study
- Surfactant-free formulations
- Tactile friction
- Topical creams
- cosmetic
- emollient agent
- excipient
- friction
- human
- skin
- Cosmetics
- Emollients
- Excipients
- Humans
- Modified starch
- Pickering emulsions
- Rheology
- Sensory study
- Surfactant-free formulations
- Tactile friction
- Topical creams
Added entries (persons, corporate bodies, meetings, titles ...)
- Skedung, LisaRISE,Material- och ytdesign,RISE Research Institutes of Sweden, Bioeconomy and Health, Perception and Design, Stockholm, Sweden,RISE Res Inst Sweden Bioecon & Hlth, Sweden(Swepub:ri)LisaSk@ri.se (author)
- Burleigh, SLund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Lund Univ, Sweden(Swepub:lu)mbio-sbu (author)
- Lavant, EvaMalmö University,Malmö universitet,Institutionen för biomedicinsk vetenskap (BMV),Biofilms Research Center for Biointerfaces,Malmo Univ, Sweden; Malmo Univ, Sweden(Swepub:mau)hsevla (author)
- Ringstad, LRISE,RISE Research Institutes of Sweden, Bioeconomy and Health, Perception and Design, Stockholm, Sweden,RISE Res Inst Sweden Bioecon & Hlth, Sweden (author)
- Anderson, Chris D,1949-Linköpings universitet,Linköping University,Avdelningen för cellbiologi,Medicinska fakulteten,Region Östergötland, Hudkliniken i Östergötland(Swepub:liu)chran78 (author)
- Wahlgren, MLund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Lund Univ, Sweden(Swepub:lu)livt-maw (author)
- Engblom, Johan,1965-Malmö University,Malmö universitet,Institutionen för biomedicinsk vetenskap (BMV),Biofilms Research Center for Biointerfaces,Malmo Univ, Sweden; Malmo Univ, Sweden(Swepub:lu)jo4656en (author)
- Malmö universitetInstitutionen för biomedicinsk vetenskap (BMV) (creator_code:org_t)
Related titles
- In:International Journal of Pharmaceutics: Elsevier B.V.6130378-51731873-3476
Internet link
- https://doi.org/10.1016/j.ijpharm.2021.121370Fulltext
- https://doi.org/10.1016/j.ijpharm.2021.121370
- https://mau.diva-portal.org/smash/get/diva2:1585975/FULLTEXT01.pdffulltext:print
- http://dx.doi.org/10.1016/j.ijpharm.2021.121370FULLTEXT
- https://liu.diva-portal.org/smash/get/diva2:1658510/FULLTEXT01.pdffulltext:print
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-59047
- https://doi.org/10.1016/j.ijpharm.2021.121370
- https://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-44945
- https://lup.lub.lu.se/record/35365278-1c5c-49ed-9d86-900669283f8e
- https://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-185083
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