KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Development of Cosmetic Emulsion Using Blueberry Fruit Extract and Agarose from Gracilaria verrucosa

꼬시래기 유래 아가로즈와 블루베리 열매 추출물을 이용한 화장용 에멀젼 개발

  • Choi, Moon-Hee (Department of Biochemical and Polymer Engineering, Chosun University) ;
  • Kim, Yong-Woon (Department of Biochemical and Polymer Engineering, Chosun University) ;
  • Kim, Mi-Sook (Dept. of Coordination & Make-up, Hanyeong College) ;
  • Shin, Hyun-Jae (Department of Biochemical and Polymer Engineering, Chosun University)
  • 최문희 (조선대학교 공과대학 생명화학고분자공학과) ;
  • 김용운 (조선대학교 공과대학 생명화학고분자공학과) ;
  • 김미숙 (여수한영대학 뷰티코디네이션학과) ;
  • 신현재 (조선대학교 공과대학 생명화학고분자공학과)
  • Received : 2016.10.05
  • Accepted : 2016.11.25
  • Published : 2016.12.31
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Abstract

The need for natural cosmetic ingredients has been increasing over the world nowadays. Agarose, a natural polymer from red seaweeds, has high hydrophilic character and a function of scaffolder. As skin moisturizer, agarose is adequate for percutaneous absorption. While, blueberry fruits extract possesses rich procyanidins and anthocyanins which show health benefits, anti-oxidant effect, anti-aging and anti-melanogenesis. Stability, sensory preference, skin trouble of the emulsion formula are important for cosmetic product development. In this study, we manufactured an emulsion formula for skin moisturizers using the two ingredients and tested emulsion stability and skin trouble. Total phenolic contents of the blueberry fruits extract were evaluated as well as tyrosinase inhibitory and collagenase inhibitory activities. $IC_{50}$ values of blueberry fruits extract for anti-tyrosinase and anti-collagenase activities were 168 and $112{\mu}g/mL$, respectively using gallic acid as a control ($64.8{\mu}g/mL$). The stability (pH and viscosity) of the formula containing 2% blueberry fruits extracts and 0.1% agarose was measured at five different temperatures (room temp., $25^{\circ}C$, $55^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$) under the sun light at 2 day intervals for 12 days. There has been little pH change at the different temperatures. According to the sensory evaluation, there was no significant flavor, discoloration and physical changes of the formula at $25-65^{\circ}C$. These results suggest that emulsion formula containing blueberry extract and agarose could be used as a candidate for lotion and essence products.

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References

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