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Hydration and barrier potential of cosmetic matrices with bee products

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dc.title Hydration and barrier potential of cosmetic matrices with bee products en
dc.contributor.author Pavlačková, Jana
dc.contributor.author Egner, Pavlína
dc.contributor.author Slavík, Roman
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Gál, Robert
dc.relation.ispartof Molecules (Basel, Switzerland)
dc.identifier.issn 1420-3049 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 25
utb.relation.issue 11
dc.type article
dc.language.iso en
dc.publisher NLM (Medline)
dc.identifier.doi 10.3390/molecules25112510
dc.relation.uri https://www.mdpi.com/1420-3049/25/11/2510
dc.subject bee products en
dc.subject bioactive molecules en
dc.subject cosmetics en
dc.subject emulsion en
dc.subject functional matrices en
dc.subject honey en
dc.subject hydration en
dc.subject organoleptic properties en
dc.subject transepidermal water loss en
dc.description.abstract Honey, honey extracts, and bee products belong to traditionally used bioactive molecules in many areas. The aim of the study was primarily to evaluate the effect of cosmetic matrices containing honey and bee products on the skin. The study is complemented by a questionnaire survey on the knowledge and awareness of the effects and potential uses of bee products. The effect of bee molecules at various concentrations was observed by applying 12 formulations to the skin of the volar side of the forearm by non-invasive bioengineering methods on a set of 24 volunteers for 48 h. Very good moisturizing properties have been found in matrices with the glycerin extract of honey. Matrices containing forest honey had better moisturizing effects than those containing flower honey. Barrier properties were enhanced by gradual absorption, especially in formulations with both glycerin and aqueous honey extract. The observed organoleptic properties of the matrices assessed by sensory analysis through 12 evaluators did not show statistically significant differences except for color and spreadability. There are differences in the ability to hydrate the skin, reduce the loss of epidermal water, and affect the pH of the skin surface, including the organoleptic properties between honey and bee product matrices according to their type and concentration. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009724
utb.identifier.scopus 2-s2.0-85085678662
utb.identifier.wok 000553858800047
utb.identifier.pubmed 32481539
utb.source j-scopus
dc.date.accessioned 2020-06-24T08:32:13Z
dc.date.available 2020-06-24T08:32:13Z
dc.description.sponsorship Internal strategic project of Tomas Bata University in Zlin
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Pavlačková, Jana
utb.contributor.internalauthor Egner, Pavlína
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Gál, Robert
utb.fulltext.sponsorship This research was funded by the Internal strategic project of Tomas Bata University in Zlín focused on recycling technologies for natural and synthetic polymers and utilization of products obtained from them.
utb.wos.affiliation [Pavlackova, Jana; Egner, Pavlina] Tomas Bata Univ Zlin, Fac Technol, Dept Lipids Detergents & Cosmet Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Slavik, Roman] Alveare Ltd, Prodejni Mista, Stepnicka 1137, Uherske Hradiste 68606, Czech Republic; [Mokrejs, Pavel] Tomas Bata Univ Zlin, Fac Technol, Dept Polymer Engn, 76001 Zlin, Vavrekova 275, Czech Republic; [Gal, Robert] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín ,Vavrečkova 27576001 Zlín, Czech Republic; 68606 Uherské Hradiště, Czech Republic; Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín ,Vavrečkova 27576001 Zlín, Czech Republic; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín ,Vavrečkova 27576001 Zlín, Czech Republic
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International