Sun protection creams were formulated with a commercial rosemary extract and with\nthermal waters from different springs in the Northwest Spain. A six month stability study was carried\nout and microbiological and chemical stability, as well as sensorial characteristics, were evaluated.\nIn all creams, the mesophilic count always remained low (under 10 cfu/mL) and most of them\nshowed greater antioxidant stability than the control cream formulated with distilled water. Color\nwas stable during storage in almost all creams. Sensory analysis showed a quite similar valoration of\nthe creams regardless the sex of the panelists, and small differences were found between consumers\naged 30ââ?¬â??40 and >40. Formulations elaborated from Outariz and A Chavasqueira thermal waters were\npreferred to those prepared with distilled water as a control.
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