Cosmetics, Vol. 4, Pages 19: Sensory Evaluation and Oxidative Stability of a Suncream Formulated with Thermal Spring Waters from Ourense (NW Spain) and Sargassum muticum Extracts

The purpose of this work was to evaluate four thermal spring waters from Ourense and a Sargassum muticum extract as cosmetic ingredients for the preparation of a suncream. The thermal spring waters were tested for their suitability as an aqueous phase main component, and the algal extract was added as an antioxidant instead of using synthetic preservatives in the cosmetic formula. The emulsion was tested for lipid oxidation during a period of 9 months and for consumer acceptance by performing a sensory test on controls and blanks. Further, color parameters were considered, and a pH determination was performed. The S. muticum extract protected from primary and secondary oxidation as efficiently as Fucus sp. or α-tocopherol extracts. In addition, the sensorial test revealed that consumers preferred suncreams prepared with the S. muticum extract and with thermal spring water from O Tinteiro and A Chavasqueira. The pH of the suncreams varied with the selection of the ingredients, and no oscillations in colorimetric values were visually observed. Our results indicate that the algal extract and the thermal spring waters from Ourense are potential cosmetic ingredients, since they showed effectiveness as antioxidant ingredients, and the suncreams were well accepted by consumers.

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