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Shabanikakroodi, Samana, Christianus, Annie, Ehteshami, Fariborz, Ping, Chin. (1398). Effect of using various amounts of patin (Pangasianodon hypophthalmus) fish oil on physical and chemical properties of moisturizing hand cream. سامانه مدیریت نشریات علمی, 18(2), 215-223. doi: 10.22092/ijfs.2018.117887
Samana Shabanikakroodi; Annie Christianus; Fariborz Ehteshami; Chin Ping. "Effect of using various amounts of patin (Pangasianodon hypophthalmus) fish oil on physical and chemical properties of moisturizing hand cream". سامانه مدیریت نشریات علمی, 18, 2, 1398, 215-223. doi: 10.22092/ijfs.2018.117887
Shabanikakroodi, Samana, Christianus, Annie, Ehteshami, Fariborz, Ping, Chin. (1398). 'Effect of using various amounts of patin (Pangasianodon hypophthalmus) fish oil on physical and chemical properties of moisturizing hand cream', سامانه مدیریت نشریات علمی, 18(2), pp. 215-223. doi: 10.22092/ijfs.2018.117887
Shabanikakroodi, Samana, Christianus, Annie, Ehteshami, Fariborz, Ping, Chin. Effect of using various amounts of patin (Pangasianodon hypophthalmus) fish oil on physical and chemical properties of moisturizing hand cream. سامانه مدیریت نشریات علمی, 1398; 18(2): 215-223. doi: 10.22092/ijfs.2018.117887

Effect of using various amounts of patin (Pangasianodon hypophthalmus) fish oil on physical and chemical properties of moisturizing hand cream

Iranian Journal of Fisheries Sciences
مقاله 102، دوره 18، شماره 2، تیر 2019، صفحه 215-223    اصل مقاله (362.36 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.117887
نویسندگان
Samana Shabanikakroodi* 1؛ Annie Christianus؛ Fariborz Ehteshami2؛ Chin Ping
1University Putra Malaysia
2Universiti Putra Malaysia
چکیده
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 0, 1.0, 2.5 and 5.0% of fish oil were investigated and compared. The appearance, odor, texture, and pH of formulations containing 1 and 2.5% of fish oil remained stable in very good qualities during the storage, whereas the related values to the appearance and texture of formulation containing 5.0% of fish oil at the end of 6 months of storage at 45°C were significantly (p<0.05) lower than other formulations and previous evaluations of this formulation. Weight loss was not observed in all formulations under study.
کلیدواژه‌ها
Fish oil؛ Hand cream؛ Formulation؛ Cosmetic؛ Stability
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