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Open AccessArticle

Stability of Sun Creams Formulated with Thermal Spring Waters from Ourense, Northwest Spain

1
Departamento de Biología Funcional y Ciencias de la Salud, Facultad de Ciencias, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain
2
Departamento de Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain
3
Departamento de Ingeniería Química, Facultad de Ciencias, Universidade de Vigo, As Lagoas, 32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Enzo Berardesca
Cosmetics 2016, 3(4), 42; https://doi.org/10.3390/cosmetics3040042
Received: 27 July 2016 / Revised: 3 November 2016 / Accepted: 6 December 2016 / Published: 16 December 2016
Sun protection creams were formulated with a commercial rosemary extract and with thermal waters from different springs in the Northwest Spain. A six month stability study was carried out and microbiological and chemical stability, as well as sensorial characteristics, were evaluated. In all creams, the mesophilic count always remained low (under 10 cfu/mL) and most of them showed greater antioxidant stability than the control cream formulated with distilled water. Color was stable during storage in almost all creams. Sensory analysis showed a quite similar valoration of the creams regardless the sex of the panelists, and small differences were found between consumers aged 30–40 and >40. Formulations elaborated from Outariz and A Chavasqueira thermal waters were preferred to those prepared with distilled water as a control. View Full-Text
Keywords: thermal spring water; sun cream; stability; sensory analysis thermal spring water; sun cream; stability; sensory analysis
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Del Castillo, A.; Pérez, M.J.; Falqué, E.; Domínguez, H. Stability of Sun Creams Formulated with Thermal Spring Waters from Ourense, Northwest Spain. Cosmetics 2016, 3, 42.

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