Design and development of a facial Serum with Lactobacillus fermentum CECT 5716

  1. Florina Iulia-Bura 1
  2. Elena Ortega-Martínez 1
  3. María Adolfina Ruiz-Martínez 1
  4. María Encarnación Morales-Hernández 1
  1. 1 Universidad de Granada
    info

    Universidad de Granada

    Granada, España

    ROR https://ror.org/04njjy449

Zeitschrift:
Ars pharmaceutica

ISSN: 2340-9894,  0004-2927

Datum der Publikation: 2023

Ausgabe: 64

Nummer: 3

Seiten: 230-242

Art: Artikel

DIALNET GOOGLE SCHOLAR lock_openOpen Access editor

Andere Publikationen in: Ars pharmaceutica

Zusammenfassung

Introduction: The skin is of all the organs of the body that is directly and constantly exposed to external agents. Hence the importance of providing all the necessary nutrients to keep it healthy, cared for and hydrated. When this does not happen, the skin begins to lose water, becomes dehydrated, and can be seriously injured. With this inten-tion, a moisturizing serum with natural active ingredients has been designed and developed. It has been developed and characterized through various studies. In addition, it includes a strain of the probiotic species Lactobacillus fermentum CECT 5716, as an innovation, to enhance the synergistic effect of the product.Method: The cited product is characterized by pH, conductivity, and viscosity measurements to test its stability. Besides it is studied to probiotic viability and consumers’ perception of the product’s efficacy.Results: Data extracted from pH and conductivity measurements assure that the topical application of our serum is safe, as it does the consumers’ perception of the product’s efficacy study, offering it a better appearance in terms of smoothness and luminosity. This research has revealed the serum’s pseudoplastic characteristics, optimal for its purpose. Lastly, it has been seen that probiotic viability decreases with time.Conclusions: Based on the results we obtained; it can be affirmed that our moisturizing serum is safe and effective in skin hydration, due to the properties of the raw materials incorporated and the competitive mechanism of the probiotics included.

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