INTERNATIONAL JOURNAL OF COSMETIC SCIENCE
·
2016
·Vol. 38
·期 5
·481-486
·
IF 1.542
F. M. Zibetti,A. C. A. Cardoso,G. C. Desmarais,K. B. de Almeida,L. M. do Nascimento,L. F. Rolim,M. S. Rocha,N. G. D. Duarte,P. H. R. A. Azevedo,J. L. Araújo,S. C. Mourão,D. Q. Falcão
en This link goes to a English section fr This link goes to a French section Objectives The aim of this study was to evaluate by central composite design the influence of colouring agents in lipstick colour, expressed by L* , a* , b * parameters (CIELab system) where L* indicates lightness, and a* and b* are the chromaticity coordinates. The a* indicates colour direction from red to green and b* from yellow to blue. Methods Lipsticks were formulated as described by (Recent Adv. Prosp. Potent Med. Plants, 2009 and 39). The combined effect of three variables (dye, pigment and opacifier) was evaluated by different formulations in a central composite design. Colour parameters ( L* , a* , b *) were analysed by reflectance spectrophotometry. Lipsticks were characterized by visual analyses and melting point. Results All formulations were integrate and homogeneous. The pigments and dye do not influence in colour transfer neither in melting point of lipsticks. On the other hand, results indicated that variables studied show influence only in parameter b *, whereas for L * and a * values there was no significant difference ( P < 0.05). Conclusion It was possible to verify that only the colour parameter b * was influenced by the variation in colouring agent's concentrations in lipstick formulation, leading to the production of the colour ranging between violet and light red. Such results are useful for developing new lipstick formulations to obtain the desired colour in the final product. Résumé en This link goes to a English section fr This link goes to a French section Objectif L'objectif de cette étude était d'évaluer par Composite Central Design l'influence des agents colorants dans les rouges à lèvres, exprimée par les paramètres L *, a *, b * (système CIELab) où L * indique la clarté, et a * et b * sont les coordonnées chromatiques. a * indique la direction de la couleur du rouge au vert et b * du jaune au bleu. Méthodes Des rouges à lèvres ont été formulées comme décrit par Dwivedi et al. (2009). L'effet combiné de trois variables (colorant, pigment et opacifiant) a été évalué par différentes formulations dans un Composite Central Design. Les paramètres de couleur ( L *, a *, b *) ont été analysés par spectrophotométrie d'absorption. Les rouges à lèvres ont été caractérisés par des analyses visuelles et leur point de fusion. Résultats Toutes les formulations étaient visuellement homogène. Les pigments et colorants n'influencent pas le transfert de couleur ni le point de fusion des rouges à lèvres. D'autre part, les résultats indiquent que les variables étudiées n'ont qu'une influence sur le paramètre b *, alors que les valeurs L * et a * n'avaient pas changés de manière significative ( P < 0.05). Conclusion Il était possible de vérifier que seul le paramètre de couleur b * a été influencée par la variation de la concentration des agents colorants dans la formulation de rouge à lèvres, pour toute couleur comprise entre le violet et le rouge clair. Ces résultats sont utiles pour le développement de nouvelles formulations de rouges à lèvres afin d'obtenir la couleur désirée dans le produit final.
研究领域:
化妆品科学
·
化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiahong Xie,Yang Xu,Wei Chen
The Search for natural blue colorants to broaden the palette in the food industry remains an ongoing challenge. We hypothesized that anthocyanin-metal complex could be a promising option for blue food coloring. This study investigated the stability and color property of various anthocyanins to form complexes with metal ions, revealing that the stability of complexes is influenced by hydrophilicity, binding affinity, and steric hindrance effects. On this basis, a complex consisting of petunidin-3- O -(trans- p -coumaroyl) rutinoside-5- O glucoside (Pet3(cou)R5G) and Fe(III) with good stability and coloration properties was discovered. Structural characterization by Job's plot (3,1 stoichiometry), mass spectrometry ([M] 2− at m/z 1424.4604), Fourier transform infrared spectroscopy (Fe O bond at 548 cm −1 ) and circular dichroism spectroscopy confirmed octahedral coordination. Notably, this complex exhibited a blue hue distinct from brilliant blue FCF, and demonstrated superior stability in candy. Overall, our research advances anthocyanin-based blue colorant development by elucidating structure-stability relationships and practical applications.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Ruican Wang,Yawei Chang,Richard W. Hartel,Ying Zhang,Shuo Wang
This study evaluates soluble dietary fibers (SDFs) as structuring agents in gelatin-stabilized confectionery by comparing their effects on gelation in low- and high-solid matrices, with emphasis on phase behavior, network architecture, water states, and functional properties. Five commercial SDFs, with DP 4–18, were examined, including xylooligosaccharides (XOS), fructooligosaccharides (FOS), polydextrose (PD), resistant dextrin (RD), and native inulin (IN). All SDFs elevated T gel and T melt in dose- and DP-dependent fashions. At high levels (>30 %), PD or RD caused viscosity-driven kinetic trapping and protein-in-polysaccharide phase separation, yielding coarse, weakened gels, whereas IN solidified into ultra-rigid composite networks with gelatin. FOS remained fully miscible and optimally enhanced elasticity and thermal stability without severe kinetic trapping on gelation. Low-field NMR showed a progressive shift from high to low water mobility with increasing solids, explaining improved WHC and heat resistance. In high-solid gels with allulose ( A w 0.58–0.65), the absence of free water, together with kinetic trapping and demixing, limited long-range network development and promoted Maillard browning at elevated storage temperatures. Incorporating 0.5 % betanin into these matrices significantly improved its gastrointestinal retention and storage stability, though performance varied with SDF type. Overall, SDF selection governs not only gel mechanics and water mobility but also colorant protection in clean-label gummies.
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DOI
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2022
·Vol. 139
·期 26
·e52421
·
IF 3.057
Yuanzuo Zou,Fen Wang,Angran Li,Jie-Xin Wang,Dan Wang,Jian-Feng Chen
Practical application of versatile nanomaterials to food engineering is desirable. In this study, highly encapsulated curcumin-loaded shellac (Cur@Lac) nanoparticles are efficiently prepared via a rotating packed bed (RPB). In this modified co-precipitation process, the morphology of Cur@Lac nanoparticles is systematically investigated under experimental parameters involving the high-gravity level, the volume of antisolvent and the concentration of shellac. By virtue of the highly structured polymeric ester matrices of shellac and adequate supersaturation brought from RPB on a microscale, the obtained Cur@Lac nanoparticles with uniform size exhibit high encapsulation efficiency of over 96%. After 2 months of storage at room temperature, the aqueous Cur@Lac nanodispersions exhibit long-term stability with no agglomeration or sedimentation, and the final retention rate of curcumin was over 85%. Colored drinks of fruit syrup (pH = 4.0), fruit soda (pH = 6.0), and soda water (pH = 8.3) are prepared by using the Cur@Lac as the colorant, which possessed orange-yellow color. The nanocomposites of alkali-sensitive indicators based on cellulose paper and gelatin film demonstrated in the work show promising application value for sensing of alkaline solution and gas of perishable food.
研究领域:
食品科学
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纳米技术
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化学工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）