Effect of using various amounts of patin (Pangasianodon hypophthalmus) fish oil on physical and chemical properties of moisturizing hand cream
Publish place: Iranian Journal of Fisheries Sciences، Vol: 18، Issue: 2
Publish Year: 1398
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JIFRO-18-2_002
تاریخ نمایه سازی: 23 بهمن 1400
Abstract:
Hand cream is used for rehydrating and improving skin properties. The skin is the first point of contact with the environment. Thus having healthy skin with proper barrier properties is quite important. The beneficial effects of fish oil on skin make it a favorable ingredient to be used in hand care products. In the present study, the efficacy and stability of various hand cream formulations using ۰, ۱.۰, ۲.۵ and ۵.۰% of fish oil were investigated and compared. The appearance, odor, texture, and pH of formulations containing ۱ and ۲.۵% of fish oil remained stable in very good qualities during the storage, whereas the related values to the appearance and texture of formulation containing ۵.۰% of fish oil at the end of ۶ months of storage at ۴۵°C were significantly (p<۰.۰۵) lower than other formulations and previous evaluations of this formulation. Weight loss was not observed in all formulations under study.
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Authors
S. Shabanikakroodi
Institute of Bioscience and Biotechnology, Universiti Putra Malaysia, ۴۳۴۰۰ Serdang Selangor, Malaysia.
A. Christianus
Institute of Bioscience and Biotechnology, Universiti Putra Malaysia, ۴۳۴۰۰ Serdang Selangor, Malaysia.
C.P. Tan
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, ۴۳۴۰۰ Serdang Selangor, Malaysia.
S. Shabanikakroodi
Faculty of Engineering, University of Tehran, ۱۳۱۴۵-۱۳۱۸ Tehran, Iran.
F. Ehteshami
Iranian Fisheries Science Research Organization (IFSRO), Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.
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