Lukic Milica, Jaksic Ivana, Krstonosic Veljko, Dokic Ljubica, Savic Snezana
Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11000, Beograd, Serbia.
Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia.
J Texture Stud. 2013 Feb;44(1):34-44. doi: 10.1111/j.1745-4603.2012.00363.x. Epub 2012 Jul 2.
In this work, we have modified oil phase composition in one component (mineral oil, isocetyl palmitate, special Olive butter and dimethicone 200/350) and the aim of our work was to establish the influence of that alteration on emulsion rheological and textural properties. Additionally, continuous and oscillatory rheological measurements along with texture analysis were assessed in order to predict emulsion application behavior. Based on the obtained results, the change of oil phase has induced a change in the observed rheological and textural parameters and investigated samples can be divided into two distinct groups: the first group - samples with special Olive butter and dimethicone 200/350 and the second group - samples with isocetyl palmitate and mineral oil. Results confirmed that instrumental measurements, as sensitive tools, can be used in order to differentiate emulsions regarding textural properties and especially regarding their actual usage and sensory properties. PRACTICAL APPLICATIONS: It is a known fact that the structure of semisolid systems can be characterized by various rheological and textural parameters that are also apt to define certain sensory attributes. Sensory attributes dependent on structure characteristics and flow properties, used for the description of the product in pickup and rub-out phase, could be predicted by instrumental, i.e., rheological and textural measurements. Expensive and time-consuming studies performed with human panelists could be, at least to some extent, replaced with simple rheological and textural measurements. These findings could also contribute to the faster and easier introduction of new raw materials, regarding their characterization and prediction of their influence on the final product characteristics. A combined approach like this could be helpful as both time and money-saving tool for full characterization of a novel consumer-acceptable emulsion product.
在本研究中，我们对单一组分的油相组成（矿物油、异壬酸异壬酯、特种橄榄油和二甲基硅氧烷200/350）进行了改性，本研究的目的是确定这种改变对乳液流变学和质地特性的影响。此外，还进行了连续和振荡流变学测量以及质地分析，以预测乳液的应用行为。根据所得结果，油相的变化引起了观察到的流变学和质地参数的变化，所研究的样品可分为两个不同的组：第一组——含有特种橄榄油和二甲基硅氧烷200/350的样品，第二组——含有异壬酸异壬酯和矿物油的样品。结果证实，作为灵敏工具的仪器测量可用于区分乳液的质地特性，特别是其实际用途和感官特性。实际应用：众所周知，半固体体系的结构可以通过各种流变学和质地参数来表征，这些参数也易于定义某些感官属性。依赖于结构特征和流动特性、用于描述产品在涂抹和擦除阶段的感官属性，可以通过仪器测量，即流变学和质地测量来预测。由人类评估小组进行的昂贵且耗时的研究至少在一定程度上可以被简单的流变学和质地测量所取代。这些发现也有助于更快、更轻松地引入新原料，包括对其进行表征以及预测其对最终产品特性的影响。这样一种综合方法作为一种省时省钱的工具，有助于全面表征一种新型的消费者可接受的乳液产品。
