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Optimization of Combined Chitosan Particles and their Characterization for Cosmetic use
Mrůzková, Barbora ; Dzurická, Lucia (referee) ; Bendová, Agáta (advisor)
The bachelor thesis focused on optimizing preparation and characterization of chitosan coated liposomes with selected active substances and their use for cosmetic applications. The theoretical part of the thesis describes natural substances, their effect on the skin, encapsulation methods, and the preparation and use of liposomes and chitosomes. In the experimental part, the optimization of the preparation of liposomes and chitosomes and their subsequent characterization by measuring particle size, polydispersity index, zeta potential, encapsulation efficiency and gradual release of active substances were performed. The selected active substances in this work were vitamin C, -carotene, caffeine and vitamin E. From the data obtained, the method of adding liposomes dropwise into the 2% chitosan with a short mixing time and ultrasonication for 1 minute was selected as the most suitable method for the preparation of chitosomes usable in cosmetics. Furthermore, the encapsulation efficiency of the particles and the antioxidant capacity of vitamin C, -carotene, caffeine and vitamin E were compared. The best antioxidant properties were determined for vitamins C and E; therefore, the gradual release of chitosomes with these active substances was subsequently measured in an environment simulating cosmetics. At the end of the work, cosmetic emulsions and gels containing selected chitosomes were prepared and tested on the skin by determining changes in desquamation.
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Optimization of Combined Chitosan Particles and their Characterization for Application Use
Netopilík, Tibor ; Hudečková, Helena (referee) ; Márová, Ivana (advisor)
The thesis deals with the preparation and characterization of nanoparticles for cosmetic and food applications. The thesis explores various methods of preparing nanoparticles, including liposomes and chitosomes, and analyses their properties and stability in different model environments. The experimental part includes the determination of the encapsulation efficiency of different vitamins by HPLC and UV-VIS spectrophotometry. Results show the influence of various factors such as time, type of environment and method of preparation on stability and efficiency of the nanoparticles. Furthermore, the optimization of the preparation is carried out chitosomes using ultrasound and magnetic stirrer. Cosmetic products enriched with these nanoparticles were developed and their sensory analysis was proved. This work contributes to the understanding of nanoparticle preparation processes and provides useful information for the development of new cosmetic and food products with improved properties and stability.
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