Chemical and Rheological Characterization of a Facial Mask Containing an Olive Pomace Fraction

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Rodrigues, R (Author) Other; Lobo, JC (Author) Other; Ferreira, DM (Author) Other; Senderowicz, E (Author) Other; Antonia Costa (Author) FFUP; Maria Helena Amaral (Author) FFUP; Alves, RC (Author) Other; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Cosmetics

Vol. 189

Final page: 64

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 1 Citation

Other information

Authenticus ID: P-00Y-8QV

DOI: 10.3390/cosmetics10020064

Abstract (EN): Cosmetic interest in agro-industrial byproducts is growing. In fact, many studies have shown that these residues present bioactive compounds with several skincare applications. One example is olive byproducts, such as olive pomace, which has a composition rich in phenolic compounds. As the production of olive oil is increasing, the amount of byproducts being generated is escalating, with significant constraints in their safe disposal due to their phytotoxic nature. The present study aimed to, from a zero-waste perspective, characterize and add value to a sub-byproduct, a semi-solid paste (SSP) derived from a patent process of olive pomace extraction. The chemical analysis of this residue revealed high moisture and significant protein, fat, and ash contents. Furthermore, vitamin E total phenolics and flavonoid content were assessed, as well as antioxidant activity, using DPPH center dot (2,2-diphenyl-1-picrylhydrazyl radical) and FRAP (ferric reducing antioxidant power) methods. Based on this primary assessment, a facial mask with antioxidant properties was developed. Rheological analysis showed that the developed mask presented shear thinning behavior, thixotropy, and texture characteristics desirable for skincare use. The results of this study showed the successful incorporation of SSP into facial masks and provides a preliminary assessment of this byproduct's impact on the appearance and performance of these formulations.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11