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INFLUENCE OF STORAGE TEMPERATURE ON COOLING INTENSITY OF TOPICAL EMULSIONS CONTAINING ENCAPSULATED MENTHOL
Author(s) -
ZAGUE VIVIAN,
DE OLIVEIRA NISHIKAWA DEBORAH,
DE ALMEIDA SILVA DIEGO,
BABY ANDRÉ ROLIM,
BEHRENS JORGE HERMAN,
KANEKO TELMA MARY,
VELASCO MARIA VALÉRIA ROBLES
Publication year - 2008
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2007.00138.x
Subject(s) - menthol , emulsion , sensory analysis , intensity (physics) , chemistry , materials science , food science , biochemistry , organic chemistry , optics , physics
ABSTRACT The cooling intensity of topical emulsions added with encapsulated or free menthol was evaluated by a screened and trained panel recruited based on the American Society for Testing and Materials method. A sensory panel composed of 10 trained judges performed the evaluation of samples stored at 22 ± 2C for 24 h and, after 28 days of storage, at 37.0 ± 0.5C. The obtained data were analyzed by analysis of variance and Tukey's test. The results showed an increase of cooling intensity as a function of encapsulated menthol concentration. The opposite was observed in samples added with free menthol, which may have caused sensory fatigue. Storage at 37 ± 0.5C for 28 days had no impact on the cooling intensity of emulsions containing encapsulated menthol, demonstrating high stability and suggesting its application in cooling skin care products. In contrast, emulsions added with free menthol showed a drastic decrease of cooling intensity at 37 ± 0.5C.PRATICAL APPLICATIONS This article deals with sensory assessment of the cooling intensity of topical emulsions added with encapsulated menthol under accelerated storage conditions. In all, the work is a major contribution to (1) investigating the feasibility of sensory analysis for evaluating the sensory properties of topical products during storage; (2) verifying the cooling intensity of topical emulsions containing encapsulated menthol; and (3) evaluating the effect of encapsulation of menthol on its stability during accelerated storage conditions.