Development of a recipe and production method for enzymatic hand peeling

dc.contributor.authorSmolińska, Beata
dc.contributor.authorWyżykowska, Monika
dc.contributor.authorRożniakowski, Kamil Krzysztof
dc.date.accessioned2024-08-19T07:35:17Z
dc.date.issued2023
dc.description.abstractThe study focused to develop an enzyme hand peeling. The first stage of the investigation dependent on selecting the qualities that the cosmetic should have. When creating the product, the assumption was made that it would have an exfoliating, moisturizing, firming and even-toning effect. The peeling was developed in several stages starting with the consideration of the cosmetic formulation, the selection of suitable raw materials and the execution of the formulation according to the adopted method. For the preparation of the peeling, the emollients used were so-called oily emollients, including sweet almond oil, Shea butter, coconut oil, oil/water (O/W) emulsifier, stabilizers, moisturisers, rheology modifier, filler, active substances, preservative and solvent. The peeling was prepared on the principle of O/W emulsion. The formulation was made using the classic "hot" method. More than a dozen trials were performed to obtain a product with the desired properties. Subsequently, the peeling was subjected to sensory and hedonistic analysis. Its density, viscosity and stability were evaluated. The formulation was also tested for pH. The final scrub was characterized by an intense but pleasant fragrance, very easy spreading on the skin, light texture, pleasant sensation after use. Hedonistic research has shown that obtained enzyme peeling was fully acceptable in terms of application, color, consistency and feelings after use. The final cosmetic product was also characterised by poor moisturisation and too strong abrasiveness.en_EN
dc.identifier.citationSmolińska, B., Wyżykowska, M., & Rożniakowski, K. K. (2023). Development of a recipe and production method for enzymatic hand peeling. Biotechnology and Food Science, 85(1), 63-70. https://doi.org/10.34658/bfs.2023.85.1.63-70
dc.identifier.doi10.34658/bfs.2023.85.1.63-70
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/5410
dc.identifier.urihttps://doi.org/10.34658/bfs.2023.85.1.63-70
dc.language.isoenen_EN
dc.page.numberp. 63-70
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 85, No. 1, Wydawnictwo Politechniki Łódzkiej, Łódź 2023, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.rights.licenseLUT Licenseen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.subjectcosmetic technologyen_EN
dc.subjecthand care cosmeticen_EN
dc.subjectenzyme peelingen_EN
dc.subjectcosmetic formulationen_EN
dc.subjecttechnologia kosmetycznapl_PL
dc.subjectkosmetyk do pielęgnacji dłonipl_PL
dc.subjectpeeling enzymatycznypl_PL
dc.subjectpreparat kosmetycznypl_PL
dc.titleDevelopment of a recipe and production method for enzymatic hand peelingen_EN
dc.typeArticleen_EN

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