Next Article in Journal / Special Issue
Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors
Previous Article in Journal
Lignin-Based Sunscreens—State-of-the-Art, Prospects and Challenges
Previous Article in Special Issue
Characterization, Stability Assessment, Antioxidant Evaluation and Cell Proliferation Activity of Virgin Coconut Oil-based Nanostructured Lipid Carrier Loaded with Ficus deltoidea Extract
Article

A Novel Method for the Evaluation of the Long-Term Stability of Cream Formulations Containing Natural Oils

School of Pharmacy and Pharmaceutical Sciences, Faculty of Health Sciences and Wellbeing, University of Sunderland, Sunderland SR1 3SD, UK
*
Author to whom correspondence should be addressed.
Cosmetics 2020, 7(4), 86; https://doi.org/10.3390/cosmetics7040086
Received: 9 October 2020 / Revised: 1 November 2020 / Accepted: 6 November 2020 / Published: 8 November 2020
(This article belongs to the Special Issue Feature Papers in Cosmetics in 2020)
This aim of this study is to prepare four novel oil-in-water creams from 100% naturally sourced oil ingredients such as jojoba, baobab and coconut oil, and compare the effect of the oils on the physico-chemical properties of the creams and their short- and long-term stability. Four 100 g each oil-in-water active containing creams and their controls (without the active ingredient) were formulated and stored in eight separate glass jars. The short-term stability of the creams was assessed via phase separation resistance, pH, microscopic size analysis, globule size, zeta potential, conductivity and microbial challenge evaluation after 8, 14 and 28 days, under three different storage temperature conditions (4 °C, 25 °C and 40 °C) and at ambient relative humidity. Model creams IA, IB, IIA, and IIB containing 1:1 of jojoba and baobab oil mix, all had good shelf-life or stability at the end of the 28 days after storage at 4 °C, 25 °C and 40 °C, compared to models IIIA, IVA and pairs. The long-term stability of creams stored at 25 °C for 28 days, was subsequently assessed using the Dynamic Vapor Sorption system. Model creams IB, IIB, IA and IIA showed the lowest percentage moisture loss or change in mass during a period of desorption steps. Therefore, the creams containing a mixture of jojoba and baobab oils are capable of retaining moisture easily for an extended period of time when compared to the creams containing jojoba and coconut oil or baobab and coconut oil combinations, thus they were proven to be the best products in terms of stability and quality. The stability ranking of the creams using the novel DVS method was in congruence with the results from the short-term stability experiments. This novel DVS method can, therefore, be generically applied in the cosmetic, food and pharmaceutical industries for the evaluation of the long-term stability of semisolids. View Full-Text
Keywords: jojoba oil; baobab oil; coconut Oil; formulation/stability; dynamic vapor sorption (DVS) jojoba oil; baobab oil; coconut Oil; formulation/stability; dynamic vapor sorption (DVS)
Show Figures

Figure 1

MDPI and ACS Style

Adejokun, D.A.; Dodou, K. A Novel Method for the Evaluation of the Long-Term Stability of Cream Formulations Containing Natural Oils. Cosmetics 2020, 7, 86. https://doi.org/10.3390/cosmetics7040086

AMA Style

Adejokun DA, Dodou K. A Novel Method for the Evaluation of the Long-Term Stability of Cream Formulations Containing Natural Oils. Cosmetics. 2020; 7(4):86. https://doi.org/10.3390/cosmetics7040086

Chicago/Turabian Style

Adejokun, Deborah A., and Kalliopi Dodou. 2020. "A Novel Method for the Evaluation of the Long-Term Stability of Cream Formulations Containing Natural Oils" Cosmetics 7, no. 4: 86. https://doi.org/10.3390/cosmetics7040086

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop