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

Authors

  • A. Christianus Institute of Bioscience and Biotechnology, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia.
  • C.P. Tan Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia.
  • F. Ehteshami Iranian Fisheries Science Research Organization (IFSRO), Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.
  • S. Shabanikakroodi Institute of Bioscience and Biotechnology, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia.
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 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. 

Upgrade to premium to download articles

Sign up to access the full text

Already have an account?login

similar resources

determination of some physical and mechanical properties red bean

چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...

15 صفحه اول

Refined oil production from patin catfish (Pangasianodon hypophthalmus) by-products

In this study, oil was extracted from the liver and visceral fat of Patin (Pangasianodon hypophthalmus) and refined. The yield of oil after refining was 49.98%. The major yield loss (34.20%) happened during the degumming procedure. Fatty acids found in the crude and refined oil were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6. The ...

full text

effect of seed priming and irrigation regimes on yield,yield components and quality of safflowers cultivars

این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...

Refined oil production from patin catfish (Pangasianodon hypophthalmus) by-products

In this study, oil was extracted from the liver and visceral fat of Patin (Pangasianodon hypophthalmus) and refined. The yield of oil after refining was 49.98%. The major yield loss (34.20%) happened during the degumming procedure. Fatty acids found in the crude and refined oil were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6. The ...

full text

My Resources

Save resource for easier access later

Save to my library Already added to my library

{@ msg_add @}


Journal title

volume 18  issue 2

pages  215- 223

publication date 2019-04

By following a journal you will be notified via email when a new issue of this journal is published.

Keywords

Hosted on Doprax cloud platform doprax.com

copyright © 2015-2023