Öz
Objective: Lecithin is a commercially used emulsifier. Generally, lecithin used in foodstuffs is obtained from soybean oil. In recent years, lecithin obtained from sunflower seeds is also used as an emulsifier in the food industry. In this study, the use of lecithin obtained from sunflower seeds was carried out in the cosmetics industry.
Material-Method: Considering the widespread production of sunflower oil, together with lecithin obtained from this source the aim of this study is a)To produce a cream containing sunflower lecithin and St. John’s Wort oil b)It was aimed to bring a new product to the market by performing microbiological tests of the produced cream. Lecithin can be separated from crude oil by the method of hydration. Also antimicrobial efficacy test, after the artificial contamination created on the sample, the logarithmic calculation of the number of viable microorganisms remaining in the product is performed on the 7th, 14th and 28th days and the antimicrobial effectiveness of the sample is determined. Check whether cosmetic products or raw materials cause irritation in the skin dermatological analysis was made by accredited laboratories.
Results: Dermatological, antimicrobial and microbiological tests of the herbal cream that we produce have been tested and its reliability and authenticity have been proved. As a result of the evaluations and calculations made at the end of the 72 th hour, it was evaluated as "not an irritant/not a cause of irritation" dermatologically. According to the results of the antimicrobial analysis, the sample was determined to be protected against microbial growth.
Conclusion: A commercial emulsifier was used in the herbal cream formulation with St. John's Wort, which was previously developed by our group. In this study, lecithin obtained from sunflower seeds was used instead of commercial emulsifiers. The dermatological tests and the antimicrobial efficacy tests of the obtained herbal cream were carried out in accredited laboratories. It has been proven by tests that the resulting cream formulation meets the necessary criteria.
Anahtar Kelimeler
Destekleyen Kurum
Duzce University
Proje Numarası
2019.01.01.1043
Teşekkür
This study was supported by Düzce University with DÜBAP project number 2019.01.01.1043.
Kaynakça
- Bueschelberger H, Tirok S, Stoffels I, Schoeppe A. Lecithins. In: Sussex W, ed. Emulsifiers in Food Technology. Wiley Blackwell; 2015:21-61 s.
- Altan A. Özel gıdalar teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Genel Yayın. 2001(178).
- Sim JS. New extraction and fractionation method for lecithin and neutral oil from egg yolk. Egg uses and processing technologies. 1994:128-138.
- Garti N. Food Shelf Life Stability: Chemical, Biochemical and Microbiological Changes. In: Eskin NA, Robinson DS, eds. Food emulsifiers and stabilizers. CRC Press; 2001:211-263.
- Gümüşkesen AS. Bitkisel Yağ Teknoljisi. Bitkisel Yağ Sanayicileri Derneği: ISBN 975-941208-0-5; 1999.
- Nas S, Gökalp HY. Bitkisel yağ teknolojisi. Vol 005. Denizli: Pamukkale Üniversitesi Mimarlık Fakültesi Matbaası; 2001.
- Minifie BW. Chocolate, Cocoa and Confectionery: Science and Technology. New York,USA: Springer; 1989.
- Hui YH. Encyclopedia of Food Science and Technology. Wiley-Interscience Publication: Wiley; 1992.
- Saldamli I. Gıda katkı maddeleri ve ingredientler. Ankara: Hacettepe Üniversitesi Mühendislik Fak. Gıda Müh. Bölümü; 1985.
- Holló J, Perédi J, Ruzics A, Jeránek M, Erdélyi A. Sunflower lecithin and possibilities for utilization. J Am Oil Chem Soc 1993;70(10):997-1001.
- Van Nieuwenhuyzen W. The Changing World of Lecithins. INFORM. 2014;25(4):254-259.
- Cabezas DM, Madoery R, Diehl BWK, Tomás MC. Emulsifying properties of different modified sunflower lecithins. J Am Oil Chem Soc. 2012;89(2):355-361.
- Fawzi MB, Iyer UR, Mahjour M, Inventors. Use of commercial lecithin as skin penetration enhancer. 1988.
- Sagarin E. Cosmetics: Science and technology. New York: Interscience Publishers; 1957.
- Baker C. Lecithins: Sources, Manufacture and Uses. In: Szuhaj BF, ed. Lecithins in Cosmetics. Vol 12. Urbana, IL: AOCS Press; 1989:253-260.
- Arnold G, Schuldt S, Schneider Y, et al. The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions. Colloids Surfaces A: Physicochemical Engineering Aspects. 2013;418:147-156.
- Oke M, Jacob JK, Paliyath G. Effect of soy lecithin in enhancing fruit juice/sauce quality. Food research international. 2010;43(1):232-240.
- Swern D, Baily’s industrial oil and product. A Wiley-intersicence Publication; 1982(2).
- Siegert W. ISO 11930—A Comparison to other Methods to Evaluate the Efficacy of Antimicrobial Preservation. In. Vol 1382012:44.
Öz
Proje Numarası
2019.01.01.1043
Kaynakça
- Bueschelberger H, Tirok S, Stoffels I, Schoeppe A. Lecithins. In: Sussex W, ed. Emulsifiers in Food Technology. Wiley Blackwell; 2015:21-61 s.
- Altan A. Özel gıdalar teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Genel Yayın. 2001(178).
- Sim JS. New extraction and fractionation method for lecithin and neutral oil from egg yolk. Egg uses and processing technologies. 1994:128-138.
- Garti N. Food Shelf Life Stability: Chemical, Biochemical and Microbiological Changes. In: Eskin NA, Robinson DS, eds. Food emulsifiers and stabilizers. CRC Press; 2001:211-263.
- Gümüşkesen AS. Bitkisel Yağ Teknoljisi. Bitkisel Yağ Sanayicileri Derneği: ISBN 975-941208-0-5; 1999.
- Nas S, Gökalp HY. Bitkisel yağ teknolojisi. Vol 005. Denizli: Pamukkale Üniversitesi Mimarlık Fakültesi Matbaası; 2001.
- Minifie BW. Chocolate, Cocoa and Confectionery: Science and Technology. New York,USA: Springer; 1989.
- Hui YH. Encyclopedia of Food Science and Technology. Wiley-Interscience Publication: Wiley; 1992.
- Saldamli I. Gıda katkı maddeleri ve ingredientler. Ankara: Hacettepe Üniversitesi Mühendislik Fak. Gıda Müh. Bölümü; 1985.
- Holló J, Perédi J, Ruzics A, Jeránek M, Erdélyi A. Sunflower lecithin and possibilities for utilization. J Am Oil Chem Soc 1993;70(10):997-1001.
- Van Nieuwenhuyzen W. The Changing World of Lecithins. INFORM. 2014;25(4):254-259.
- Cabezas DM, Madoery R, Diehl BWK, Tomás MC. Emulsifying properties of different modified sunflower lecithins. J Am Oil Chem Soc. 2012;89(2):355-361.
- Fawzi MB, Iyer UR, Mahjour M, Inventors. Use of commercial lecithin as skin penetration enhancer. 1988.
- Sagarin E. Cosmetics: Science and technology. New York: Interscience Publishers; 1957.
- Baker C. Lecithins: Sources, Manufacture and Uses. In: Szuhaj BF, ed. Lecithins in Cosmetics. Vol 12. Urbana, IL: AOCS Press; 1989:253-260.
- Arnold G, Schuldt S, Schneider Y, et al. The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions. Colloids Surfaces A: Physicochemical Engineering Aspects. 2013;418:147-156.
- Oke M, Jacob JK, Paliyath G. Effect of soy lecithin in enhancing fruit juice/sauce quality. Food research international. 2010;43(1):232-240.
- Swern D, Baily’s industrial oil and product. A Wiley-intersicence Publication; 1982(2).
- Siegert W. ISO 11930—A Comparison to other Methods to Evaluate the Efficacy of Antimicrobial Preservation. In. Vol 1382012:44.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Geleneksel, Tamamlayıcı ve Bütünleştirici Tıp |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Proje Numarası | 2019.01.01.1043 |
| Yayımlanma Tarihi | 15 Aralık 2020 |
| Gönderilme Tarihi | 17 Ağustos 2020 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 1 Sayı: 3 |
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