Facial cream with anti-aging function and preparation method

Abstract

The invention relates to the technical field of face cream, in particular to face cream with an anti-aging function and a preparation method. The invention discloses face cream with an anti-aging function. The face cream is prepared from, by mass, 5%-7% of astaxanthin-peach gum polysaccharide compounds, 8%-10% of stearic acid, 2%-4% of glycerin monostearate, 1%-3% of olive oil, 4%-5% of acrylic acid dimethyl taurine ammonium / VP copolymers, 5%-8% of triethanolamine, 10%-12% of glycerin and the balance deionized water. According to the face cream disclosed by the invention, the astaxanthin-peach gum polysaccharide compound is added, so that after astaxanthin and peach gum polysaccharide are combined, the face cream not only provides a good moisturizing effect, but also enhances the oxidation resistance, and solves the problem that the astaxanthin is sensitive to illumination and high temperature; the problem that the color of the product is changed due to an oxidation reaction is easily caused is solved; and the compatibility problem possibly exists when the peach gum polysaccharide is combined with other active components.

Description

Technical Field

[0001] The invention relates to the technical field of facial creams, in particular to a facial cream with anti-aging function and a preparation method thereof. Background Art

[0002] With the improvement of living standards and the enhancement of health and beauty awareness, consumers have higher and higher requirements for skin care products, especially the demand for anti-aging functions has increased significantly. Among the many anti-aging ingredients, astaxanthin and peach gum polysaccharides have attracted much attention due to their unique biological activities, but when they are used alone in creams, they also face a series of technical challenges.

[0003] As a powerful antioxidant, astaxanthin has demonstrated its excellent ability to resist UV rays, fight wrinkles and delay skin aging in the field of skin care. However, there are several key issues that affect its application in skin care products:

[0004] 1. Easy to oxidize and discolor

[0005] Astaxanthin is sensitive to light and high temperature, and is prone to oxidation reactions, which can cause product color changes, which not only affects the appearance of the product but may also reduce its efficacy.

[0006] 2. Poor water solubility

[0007] Astaxanthin itself is almost insoluble in water, which is a major challenge for water-based skin care product formulations and may result in unstable product texture and affect user experience.

[0008] 3. Low bioavailability

[0009] Since astaxanthin is difficult to be effectively absorbed by the skin, even if it is added to skin care products, it may not be able to fully realize its potential and may even become a burden on the skin and accelerate skin aging.

[0010] 4. Potential allergy risk

[0011] For some sensitive skin, astaxanthin may cause adverse reactions such as erythema, itching or rash.

[0012] As another natural skin care ingredient, peach gum polysaccharide has good moisturizing properties and certain antioxidant capacity. However, it also faces some limitations:

[0013] 1. Single effect is limited

[0014] Although peach gum polysaccharide alone can provide basic moisturizing effect, its effect in improving skin elasticity and resisting free radicals is relatively limited.

[0015] 2. Compatibility issues

[0016] When combined with other active ingredients, there may be compatibility issues, which may affect the stability and efficacy of the final product.

[0017] There is currently no relevant report on the technical content of combining astaxanthin and peach gum polysaccharide to make a facial cream; therefore, the present application provides a facial cream with anti-aging function and a preparation method thereof. Summary of the invention

[0018] In order to overcome the shortcomings of the prior art, the present invention provides a facial cream with anti-aging function and a preparation method thereof. An astaxanthin-peach gum polysaccharide complex is added. After astaxanthin is combined with peach gum polysaccharide, the facial cream not only provides a good moisturizing effect, but also enhances the antioxidant capacity, thereby solving the problem that astaxanthin is sensitive to light and high temperature and is prone to oxidation reaction leading to color change of the product, as well as the compatibility problem that may exist when peach gum polysaccharide is combined with other active ingredients.

[0019] The technical solution adopted by the present invention to solve the technical problem is:

[0020] In a first aspect, the present application provides a facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0021]

[0022]

[0023] In some specific embodiments, the facial cream comprises the following raw materials in terms of mass content:

[0024]

[0025] In some specific embodiments, the facial cream comprises the following raw materials in terms of mass content:

[0026]

[0027] In some specific embodiments, the method for preparing the astaxanthin-peach gum polysaccharide complex comprises the following steps:

[0028] At an emulsification temperature of 50-55° C., soybean lecithin and hydroxypropyl-β-cyclodextrin are added to deionized water and stirred evenly to prepare a continuous phase;

[0029] Mix astaxanthin and peach gum polysaccharide with palm oil at 45-50°C and stir evenly to obtain a dispersed phase;

[0030] The dispersed phase and the continuous phase are mixed, stirred evenly, and then dispersed on a high-speed disperser to obtain a crude emulsion; the crude emulsion is subjected to high-pressure homogenization to obtain an astaxanthin-peach gum polysaccharide complex.

[0031] In some specific embodiments, the mass contents of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase are 1-2% and 3-4%, respectively.

[0032] In some specific embodiments, the mass contents of astaxanthin and peach gum polysaccharide in the dispersed phase are 1-2% and 0.5-0.8%, respectively.

[0033] In some specific embodiments, the mass ratio of deionized water to palm oil is 9:1.

[0034] In some specific embodiments, the dispersion speed on the high-speed disperser is 15000-20000 r / min.

[0035] In some specific embodiments, the high-pressure homogenization is to homogenize the crude emulsion three times at a pressure of 110 MPa.

[0036] In a second aspect, the present application provides a method for preparing the facial cream with anti-aging function described in the first aspect, comprising the following steps:

[0037] Stearic acid, glyceryl monostearate and olive oil are mixed at 75-80° C. to obtain material A; ammonium acrylate dimethyl taurate / VP copolymer, triethanolamine, glycerin and purified water are mixed at 75-80° C. to obtain material B; at 75-80° C., astaxanthin-peach gum polysaccharide complex and material B are added to material A, mixed and homogenized to obtain a facial cream.

[0038] The beneficial effects of the present invention are:

[0039] The facial cream described in the present application adopts soybean lecithin and hydroxypropyl-β-cyclodextrin as continuous phases, which are mixed at an emulsification temperature of 50-55°C; while astaxanthin and peach gum polysaccharide are mixed with palm oil at 45-50°C to form a dispersed phase, and the two are mixed and then subjected to high-speed shearing and high-pressure homogenization treatment on a high-speed disperser to form a uniform and stable coarse emulsion, and finally a fine and evenly distributed astaxanthin-peach gum polysaccharide complex is obtained; by adding the astaxanthin-peach gum polysaccharide complex to the facial cream, the facial cream not only provides a good moisturizing effect, but also has the effects of high efficiency anti-aging, good stability and significant improvement of skin condition. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0041] Figure 1 This is a process flow chart of the preparation method of the facial cream described in this application. DETAILED DESCRIPTION

[0042] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention.

[0043] As used herein, "and / or" includes the term of any and all combinations of one or more associated listed items. The terms used herein are only used to describe specific embodiments and are not intended to limit the present invention. As used herein, the singular forms "a", "an", "an" and "the" are also intended to include the plural forms, unless the context clearly indicates otherwise. It is further understood that "including", when used in this specification, specifies the stated features, integers, steps, operations, elements and / or compositions, but does not exclude the existence or addition of one or more other features, integers, steps, operations, elements, compositions and / or combinations thereof.

[0044] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs. It is further understood that terms, such as defined in commonly used dictionaries, are interpreted in accordance with their meanings in the context of the relevant art and are not in an idealized or overly formal sense unless explicitly so defined herein.

[0045] The exemplary invention described herein may appropriately lack any one or more element limitations that are not specifically disclosed herein. Therefore, the terms "comprise", "include", "contain", etc. should be understood broadly and non-restrictively. In addition, the terminology used herein is used as a description, not a limitation, and it is unintentional to use these terminology expressions that do not include any equivalent characteristics, but only describe some of their characteristics, but various modifications are possible within the scope of the present invention according to the rights. Therefore, although the present invention has been specifically disclosed by preferred embodiments and optional features, the modifications disclosed herein to embody the changes of the present invention may be recorded by those skilled in the art, and such modifications and changes will be considered to be within the scope of the present invention.

[0046] The raw materials or reagents used in the embodiments of the present invention and the comparative examples are all purchased from mainstream manufacturers in the market. The manufacturer or concentration is not specified, and they are all analytically pure raw materials or reagents that can be routinely obtained. As long as the expected effect can be achieved, there is no particular restriction. The instruments and equipment used in the present embodiment are all purchased from major manufacturers in the market. As long as the expected effect can be achieved, there is no particular restriction. If specific techniques or conditions are not specified in the present embodiment, the techniques or conditions described in the literature in this area or according to the product specification are carried out.

[0047] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0048]

[0049] Specifically, the facial cream comprises the following raw materials by mass content:

[0050]

[0051]

[0052] More specifically, the facial cream comprises the following raw materials by mass content:

[0053]

[0054] In some embodiments, the method for preparing the astaxanthin-peach gum polysaccharide complex comprises the following steps:

[0055] At an emulsification temperature of 50-55° C., soybean lecithin and hydroxypropyl-β-cyclodextrin are added to deionized water and stirred evenly to obtain a continuous phase; the mass contents of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase are 1-2% and 3-4%, respectively;

[0056] Astaxanthin and peach gum polysaccharide are mixed with palm oil at 45-50° C. and stirred evenly to obtain a dispersed phase; the mass contents of astaxanthin and peach gum polysaccharide in the dispersed phase are 1-2% and 0.5-0.8% respectively; the mass ratio of deionized water to palm oil is 9:1.

[0057] The dispersed phase and the continuous phase are mixed and stirred evenly, and then dispersed on a high-speed disperser at 15000-20000 r / min for 10 minutes to obtain a crude emulsion; the crude emulsion is homogenized three times under a pressure of 110 MPa to obtain an astaxanthin-peach gum polysaccharide complex.

[0058] Specifically, in the present application, the preparation process of the astaxanthin-peach gum polysaccharide complex uses soybean lecithin and hydroxypropyl-β-cyclodextrin as the continuous phase, which are mixed at an emulsification temperature of 50-55°C; astaxanthin and peach gum polysaccharide are mixed with palm oil at 45-50°C to form a dispersed phase; then, the dispersed phase is mixed with the continuous phase and dispersed on a high-speed disperser at a speed of 15000-20000r / min to obtain a coarse emulsion, and the high-speed shear force is used to reduce the particle size, thereby achieving nano-level dispersion; the coarse emulsion is further subjected to high-pressure homogenization (homogenized three times at a pressure of 110MPa) to significantly reduce the droplet size to the nano-level. High-pressure homogenization can effectively break up larger particles, ensuring that the particle size distribution of the final product is uniform and small, which helps to improve the stability and bioavailability of the complex. Specifically, the above-mentioned astaxanthin-peach gum polysaccharide complex is in the form of an emulsion, and the average particle size is within 190-240nm as determined by dynamic light scattering (DLS).

[0059] Therefore, in the present application, the astaxanthin-peach gum polysaccharide complex is added to the face cream to solve the following technical problems caused by adding astaxanthin alone to the face cream:

[0060] ①Easy to oxidize and discolor

[0061] It is sensitive to light and high temperature, and is prone to oxidation reactions, which causes product color changes and affects appearance and efficacy. In this application, by forming a complex between astaxanthin and peach gum polysaccharide and using cyclodextrin and other substances for nano-processing, astaxanthin can be protected from environmental factors and its stability can be improved.

[0062] ②Poor water solubility

[0063] Astaxanthin is almost insoluble in water, which is a challenge for cream formulation and may lead to unstable texture. Through nano-processing, especially using hydroxypropyl-β-cyclodextrin (HP-β-CD) as a stabilizer, the water solubility and dispersibility of astaxanthin can be significantly improved.

[0064] ③Low bioavailability

[0065] Since astaxanthin is difficult to be effectively absorbed by the skin, it may not be able to fully realize its potential. Nano-sizing helps to improve the bioavailability of astaxanthin, making it easier to penetrate the stratum corneum and achieve better skin care effects.

[0066] Adding astaxanthin-peach gum polysaccharide complex to facial cream can solve the following technical problems caused by adding peach gum polysaccharide alone to facial cream:

[0067] ①Single effect is limited

[0068] Although peach gum polysaccharide alone can provide basic moisturizing effects, its effect in improving skin elasticity and resisting free radicals is relatively limited. Astaxanthin, as a powerful antioxidant, can supplement this, allowing the two to work synergistically to achieve a more comprehensive anti-aging effect.

[0069] ②Compatibility issues

[0070] There may be compatibility issues when peach gum polysaccharide is combined with other active ingredients, affecting the stability and efficacy of the final product. By constructing an astaxanthin-peach gum polysaccharide complex and undergoing specific processes such as high-pressure homogenization, the good compatibility of the two and the stability of the overall formula are ensured.

[0071] At the same time, the applicant found that the peach gum polysaccharide solution is a pseudoplastic non-Newtonian fluid, and its viscosity decreases with the increase of shear rate. This property helps the cream to spread more easily when applied, and can form a thin film on the surface of the skin more quickly, accelerating the absorption rate of the product.

[0072] like Figure 1As shown, the preparation method of the above-mentioned facial cream with anti-aging function comprises the following steps:

[0073] Stearic acid, glyceryl monostearate and olive oil are mixed at 75-80° C. to obtain material A; ammonium acrylate dimethyl taurate / VP copolymer, triethanolamine, glycerin and purified water are mixed at 75-80° C. to obtain material B; at 75-80° C., astaxanthin-peach gum polysaccharide complex and material B are added to material A, mixed and homogenized to obtain a facial cream.

[0074] Specifically, in the present application, stearic acid, glyceryl monostearate, and olive oil are used as the oil phase components of the cream, providing the necessary lipids to form a stable cream texture, while giving the cream good spreadability and moisturizing feel.

[0075] Ammonium dimethyl taurate / VP copolymer, triethanolamine, and glycerin are used as the water phase and emulsifier components of the cream to help the oil phase and the water phase mix evenly to form a stable cream system. At the same time, moisturizers such as glycerin can increase the moisturizing properties of the cream and keep the skin hydrated.

[0076] The raw materials of this application are commercially available or from the following sources:

[0077] Stearic acid: analytical grade, from Shanghai Yuanye Biotechnology Co., Ltd., chemical name is octadecanoic acid;

[0078] Glyceryl monostearate: analytical grade, from Shanghai Yuanye Biotechnology Co., Ltd., chemical name is glyceryl monostearate;

[0079] Olive oil: food grade, from Guangxi Shengyuan Food Co., Ltd., the main component is unsaturated fatty acid glyceride;

[0080] Ammonium dimethyl taurate acrylate / VP copolymer: analytical grade, from Shanghai Yuanye Biotechnology Co., Ltd.;

[0081] Triethanolamine: industrial grade, from Tianjin Zhonghe Shengtai Chemical Co., Ltd., chemical name is N,N-di(2-hydroxyethyl)ethylamine;

[0082] Glycerin: industrial grade, from Tianjin Zhonghe Shengtai Chemical Co., Ltd., chemical name is propylene glycol;

[0083] Peach gum, from Anhui Xihe Biotechnology Co., Ltd.;

[0084] Hydroxypropyl-β-cyclodextrin, from Shandong Xinda Fine Chemical Co., Ltd. (hydroxypropyl-β-cyclodextrin is referred to as hp-β-CD);

[0085] Soy lecithin, from Guangzhou Qiyun Biotechnology Co., Ltd.;

[0086] Astaxanthin, from Guangzhou Qiyun Biotechnology Co., Ltd.;

[0087] Palm oil, from Yihai (Taizhou) Grain and Oil Industry Co., Ltd.

[0088] The facial cream described in the present application is further described through the following preparation examples, embodiments and comparative examples.

[0089] Preparation Example 1

[0090] The preparation method of astaxanthin-peach gum polysaccharide complex comprises the following steps:

[0091] At an emulsification temperature of 50° C., soybean lecithin and hydroxypropyl-β-cyclodextrin are added to deionized water and stirred evenly to prepare a continuous phase; the mass contents of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase are 1% and 3% respectively;

[0092] Astaxanthin and peach gum polysaccharide are mixed with palm oil at 45° C. and stirred evenly to obtain a dispersed phase; the mass contents of astaxanthin and peach gum polysaccharide in the dispersed phase are 1% and 0.5% respectively; the mass ratio of deionized water to palm oil is 9:1.

[0093] The dispersed phase and the continuous phase are mixed and stirred evenly, and then dispersed on a high-speed disperser at 15000r / min for 10 minutes to obtain a crude emulsion; the crude emulsion is homogenized three times under a pressure of 110MPa to obtain an astaxanthin-peach gum polysaccharide complex.

[0094] Preparation Example 2

[0095] The preparation method of astaxanthin-peach gum polysaccharide complex comprises the following steps:

[0096] At an emulsification temperature of 55° C., soybean lecithin and hydroxypropyl-β-cyclodextrin were added to deionized water and stirred evenly to prepare a continuous phase; the mass contents of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase were 2% and 4%, respectively;

[0097] Astaxanthin and peach gum polysaccharide are mixed with palm oil at 50° C. and stirred evenly to obtain a dispersed phase; the mass contents of astaxanthin and peach gum polysaccharide in the dispersed phase are 2% and 0.8% respectively; the mass ratio of deionized water to palm oil is 9:1.

[0098] The dispersed phase and the continuous phase are mixed and stirred evenly, and then dispersed on a high-speed disperser at 20,000 r / min for 10 minutes to obtain a crude emulsion; the crude emulsion is homogenized three times under a pressure of 110 MPa to obtain an astaxanthin-peach gum polysaccharide complex.

[0099] Preparation Example 3

[0100] The preparation method of astaxanthin-peach gum polysaccharide complex comprises the following steps:

[0101] At an emulsification temperature of 53° C., soybean lecithin and hydroxypropyl-β-cyclodextrin were added to deionized water and stirred evenly to prepare a continuous phase; the mass contents of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase were 1.5% and 3.5%, respectively;

[0102] Astaxanthin and peach gum polysaccharide are mixed with palm oil at 48° C. and stirred evenly to obtain a dispersed phase; the mass contents of astaxanthin and peach gum polysaccharide in the dispersed phase are 1.5% and 0.7% respectively; the mass ratio of deionized water to palm oil is 9:1.

[0103] The dispersed phase and the continuous phase are mixed and stirred evenly, and then dispersed on a high-speed disperser at 18000r / min for 10 minutes to obtain a crude emulsion; the crude emulsion is homogenized three times under a pressure of 110MPa to obtain an astaxanthin-peach gum polysaccharide complex.

[0104] Preparation Example 4

[0105] The preparation method of peach gum polysaccharide comprises the following steps:

[0106] Peach gum was soaked in water at a ratio of 1:50 (g:mL) for 12 hours, and then impurities were washed. Water was added at a ratio of 1:100 and heated at 80°C for 2 hours. After homogenization, it was dissolved at 121°C and a pressure of 10 MPa for 30 minutes. Insoluble impurities were removed by suction filtration, and peach gum polysaccharide was obtained after freeze-drying at -4°C. The peach gum polysaccharides of Preparation Examples 1 to 3 were from Preparation Example 4.

[0107] Example 1

[0108] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0109]

[0110] Example 2

[0111] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0112]

[0113]

[0114] Example 3

[0115] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0116] Example 4

[0117] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0118] Example 5

[0119] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0120]

[0121] Embodiment 1-5, the preparation method of facial cream comprises the following steps:

[0122] According to the mass content, stearic acid, glyceryl monostearate and olive oil were mixed and dissolved at 75°C for 2 hours to obtain material A; ammonium acrylate dimethyl taurate / VP copolymer, triethanolamine, glycerol and purified water were mixed at 75°C for 2 hours to obtain material B; at 75°C, astaxanthin-peach gum polysaccharide complex and material B were added to material A, mixed for 1 hour, homogenized for 0.5 hour, and cooled to room temperature to obtain a facial cream.

[0123] Comparative Example 1

[0124] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0125]

[0126]

[0127] The preparation method of astaxanthin-peach gum polysaccharide complex comprises the following steps:

[0128] At an emulsification temperature of 50° C., soybean lecithin and hydroxypropyl-β-cyclodextrin are added to deionized water and stirred evenly to prepare a continuous phase; the mass contents of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase are 1% and 3% respectively;

[0129] Astaxanthin was mixed with palm oil at 45° C. and stirred evenly to obtain a dispersed phase; the mass content of astaxanthin in the dispersed phase was 1%; and the mass ratio of deionized water to palm oil was 9:1.

[0130] The dispersed phase and the continuous phase are mixed and stirred evenly, and then dispersed on a high-speed disperser at 15000 r / min for 10 minutes to obtain a crude emulsion; the crude emulsion is homogenized three times under a pressure of 110 MPa to obtain an astaxanthin complex.

[0131] The remaining conditions are the same as those in Example 1.

[0132] Comparative Example 2

[0133] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0134]

[0135] Wherein: the preparation method of peach gum polysaccharide complex comprises the following steps:

[0136] At an emulsification temperature of 50° C., soybean lecithin and hydroxypropyl-β-cyclodextrin are added to deionized water and stirred evenly to prepare a continuous phase; the mass contents of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase are 1% and 3% respectively;

[0137] Peach gum polysaccharide is mixed with palm oil at 45° C. and stirred evenly to obtain a dispersed phase; the mass content of peach gum polysaccharide in the dispersed phase is 0.5%; and the mass ratio of deionized water to palm oil is 9:1.

[0138] The dispersed phase and the continuous phase are mixed and stirred evenly, and then dispersed on a high-speed disperser at 15000r / min for 10 minutes to obtain a crude emulsion; the crude emulsion is homogenized three times under a pressure of 110MPa to obtain an astaxanthin-peach gum polysaccharide complex.

[0139] The remaining conditions are the same as those in Example 1.

[0140] Comparative Example 3

[0141] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0142]

[0143] Wherein: the preparation method of astaxanthin-peach gum polysaccharide complex comprises the following steps:

[0144] At an emulsification temperature of 50° C., soybean lecithin is added to deionized water and stirred evenly to prepare a continuous phase; the mass content of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase is 1%;

[0145] Astaxanthin and peach gum polysaccharide are mixed with palm oil at 45° C. and stirred evenly to obtain a dispersed phase; the mass contents of astaxanthin and peach gum polysaccharide in the dispersed phase are 1% and 0.5% respectively; the mass ratio of deionized water to palm oil is 9:1.

[0146] The dispersed phase and the continuous phase are mixed and stirred evenly, and then dispersed on a high-speed disperser at 15000r / min for 10 minutes to obtain a crude emulsion; the crude emulsion is homogenized three times under a pressure of 110MPa to obtain an astaxanthin-peach gum polysaccharide complex.

[0147] The remaining conditions are the same as those in Example 1.

[0148] Comparative Example 4

[0149] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0150]

[0151] The preparation method of astaxanthin-peach gum polysaccharide complex comprises the following steps:

[0152] At an emulsification temperature of 50° C., soybean lecithin is added to deionized water and stirred evenly to prepare a continuous phase; the mass content of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase is 1%;

[0153] Astaxanthin and peach gum polysaccharide are mixed with palm oil at 45° C. and stirred evenly to obtain a dispersed phase; the mass contents of astaxanthin and peach gum polysaccharide in the dispersed phase are 1% and 0.5% respectively; the mass ratio of deionized water to palm oil is 9:1.

[0154] The dispersed phase and the continuous phase are mixed and stirred evenly, and then dispersed on a high-speed disperser at 15000r / min for 10 minutes to obtain a crude emulsion; the crude emulsion is homogenized three times under a pressure of 110MPa to obtain an astaxanthin-peach gum polysaccharide complex.

[0155] The remaining conditions are the same as those in Example 1.

[0156] Comparative Example 5

[0157] A facial cream with anti-aging function, comprising the following raw materials in terms of mass content:

[0158]

[0159] The remaining conditions are the same as those in Example 1.

[0160] The preparation method of the facial cream comprises the following steps:

[0161] According to the mass content, stearic acid, glyceryl monostearate and olive oil were mixed and dissolved at 75°C for 2 hours to obtain material A; ammonium dimethyl taurate acrylate / VP copolymer, triethanolamine, glycerol and purified water were mixed at 75°C for 2 hours to obtain material B; at 75°C, material B was added to material A, mixed for 1 hour, homogenized for 0.5 hour, and cooled to room temperature to obtain a facial cream.

[0162] The facial creams prepared in the above examples and comparative examples were subjected to the following performance tests, and the test results are summarized in Tables 1 and 2.

[0163] 1.DPPH free radical scavenging experiment

[0164] ①Materials and instruments:

[0165] DPPH (1,1-diphenyl-2-picrylhydrazyl), anhydrous ethanol, sample (cream), spectrophotometer, micropipette and pipette tip.

[0166] ② Experimental steps

[0167] S1. Dissolve the cream to be tested in anhydrous ethanol and dilute to 0.1 mg / mL to obtain a cream solution; accurately pipette 1.0 mL of the cream solution, add 0.2 mL of 400 μmol / L DPPH·ethanol solution, mix thoroughly and incubate in a dark box for 30 min. Take out and measure the absorbance of the cream solution at 517 nm using an ELISA reader with anhydrous ethanol as the reference solution.

[0168] The blank control used an equal amount of ultrapure water to replace 1.0 mL of the cream solution.

[0169] The absorbance value of the mixture of DPPH ethanol solution and ultrapure water at 517 nm is recorded as A0;

[0170] The absorbance value of the mixture of DPPH ethanol solution and sample at 517nm is recorded as Ai;

[0171] The absorbance value of the mixture of ethanol solution and sample at 517nm is recorded as Aj.

[0172] Perform three parallel tests at the same time, take the average value, and calculate the DPPH free radical scavenging rate (Y) of the cream according to the formula.

[0173] Y=(1-(Ai-Aj) / A0)*100%

[0174] 2. Heat resistance test

[0175] Place the cream in a 55°C thermostat for 24 hours, then take it out and allow it to naturally return to room temperature. Centrifuge it at 4000r / min for 30 minutes and observe whether it has oil-water separation, color change, or demulsification.

[0176] 3. Cold resistance test

[0177] Place the cream in a -15℃ refrigerator for 24 hours, then take it out and let it return to room temperature naturally. Centrifuge it at 4000r / min for 30 minutes and observe whether it has oil-water separation, color change, demulsification, etc.

[0178] 4. Facial Experiment

[0179] ①Selection of testers

[0180] The subjects of the experiment were 30 healthy women aged 35 to 60 (excluding those in pregnancy and lactation), divided into 10 groups on average; the test subjects had not participated in other clinical trials within one month before the experiment; had no history of active allergies, inflammation, or unhealed skin diseases. And according to the needs of the experiment, those with obvious aging phenomena such as fine lines and spots on the skin were selected.

[0181] ②Test arrangement

[0182] (i) After cleansing, lie still in the room for 15 minutes and apply an appropriate amount of the cream to be tested on the face.

[0183] (ii) Cutometer dual MPA580 was used to measure the elasticity index R2 of the cheek skin before and after each use, and the average value was taken after three measurements.

[0184] The R2 value is the ratio of the skin's rebound when there is no negative pressure to the maximum stretch when there is negative pressure. The closer the value is to 1, the better the skin's elasticity.

[0185] (iii) Use a skin gloss measurement probe Probe Skin-Glossymeter GL200 to measure the brightness L* of the cheek skin before and after each use. Measure three times and take the average value. The larger the L* value, the more the color tends to be white, and vice versa, the color tends to be black.

[0186] (iv) Use a skin moisture measurement probe Probe Corneometer CM825 to measure the moisture of the cheek skin before and after using the test cream each time, and measure 10 times to obtain the average value.

[0187] The changes in the average values ​​of elasticity, brightness and moisture content of the cheek skin of 30 volunteers were recorded before and one month after using the multi-effect anti-aging cream.

[0188] Table 1

[0189]

[0190] Table 2

[0191]

[0192]

[0193] From Table 1 and Table 2, we can see that:

[0194] In the DPPH free radical scavenging experiment, the facial creams of Examples 1-5 showed a high free radical scavenging rate (75%-81%), which indicates that the facial creams of the examples have strong antioxidant capacity, can effectively fight free radicals, and slow down skin aging.

[0195] Heat stability: The creams of all the examples showed no oil-water stratification, discoloration or demulsification after being placed in a 55°C constant temperature box for 24 hours. Cold stability: The creams of all the examples showed no oil-water stratification, discoloration or demulsification after being placed in a -15°C refrigerator for 24 hours and naturally returned to room temperature. The above results show that the creams of the examples can remain stable under different temperature conditions and their physical properties will not be affected by changes in ambient temperature.

[0196] It can be observed through facial experiments that after using the creams of Examples 1-5 for one month:

[0197] Skin elasticity (R2): The ratio of the rebound amount to the maximum stretch amount of the cheek skin increased significantly, which means that the skin elasticity was improved.

[0198] Lightness (L*): The lightness of the skin increases and the color becomes more white, indicating that the skin is more radiant.

[0199] Moisture content (%): The moisture content of the cheek skin increased significantly, indicating that the cream has a good moisturizing effect.

[0200] It can be seen that the facial creams of Examples 1-5 have excellent antioxidant properties because of the addition of astaxanthin-peach gum polysaccharide complexes. Astaxanthin, as a powerful antioxidant, can capture free radicals and reduce the damage of free radicals to skin cells; while peach gum polysaccharides provide a basic moisturizing effect and enhance the overall antioxidant capacity of the formula; the combination of the two not only improves the stability of astaxanthin, but also improves the overall anti-aging effect of the product. At the same time, in order to ensure that astaxanthin is not easily oxidized and discolored and can be evenly dispersed in the aqueous phase, soybean lecithin and hydroxypropyl-β-cyclodextrin are used as continuous phases in the invention to form a stable emulsion system at a specific emulsification temperature, and high-pressure homogenization treatment reduces the droplet size to the nanometer level, ensuring that the particle size distribution of the final product is uniform and small, thereby improving the stability and bioavailability of the complex.

[0201] In addition, the addition of astaxanthin and peach gum polysaccharide complex not only brings good moisturizing effect to the cream, but also enhances its antioxidant capacity. In addition, astaxanthin can easily penetrate the stratum corneum, which helps to improve skin elasticity and resist free radicals, achieving more comprehensive anti-aging effects. The pseudoplastic non-Newtonian fluid properties of peach gum polysaccharide solution also help the cream to spread more easily when applied, and accelerate the absorption of the product, so that users can get a better use experience.

[0202] Therefore, the facial creams of Examples 1-5 achieve the effects of high-efficiency anti-aging, good stability and significant improvement of skin condition through scientific and reasonable combination of ingredients and preparation process.

[0203] The cream of Comparative Example 1 has an antioxidant property (DPPH radical scavenging rate): 65%, which is lower than 75% of Example 1. In terms of the stability of the cream of Comparative Example 1, heat resistance: no oil-water stratification, discoloration, or demulsification occurs. Cold resistance: no oil-water stratification, discoloration, or demulsification occurs. In terms of the skin improvement effect of the cream of Comparative Example 1, elasticity (R2): increased from 0.53 to 0.63, which is a smaller increase than that of Example 1 (0.51 to 0.66). Brightness (L*): increased from 56.9 to 59.2, and the increase is not as obvious as that of Example 1 (57.2 to 61.1). Moisture content (%): increased from 52.1% to 62.3%, slightly lower than that of Example 1 (52.3% to 64.1%).

[0204] Comparative Example 1 only uses the astaxanthin complex without adding peach gum polysaccharide. Therefore, although it has a certain antioxidant capacity, it lacks the synergistic effect of moisturizing and enhancing elasticity brought by peach gum polysaccharide, resulting in an overall anti-aging effect that is inferior to that of Example 1.

[0205] The cream of Comparative Example 2 has an antioxidant performance (DPPH free radical scavenging rate): 53%, which is much lower than that of Example 1; heat resistance: no oil-water stratification, discoloration, or demulsification occurs; cold resistance: no oil-water stratification, discoloration, or demulsification occurs; skin improvement effect: elasticity (R2): increased from 0.52 to 0.66, but still lower than that of Example 1; brightness (L*): increased from 57.3 to 59.9, with a limited increase;

[0206] The face cream of Comparative Example 2 contains only peach gum polysaccharide complex and lacks astaxanthin, a powerful antioxidant. Therefore, it performs poorly in combating free radicals, and the peach gum polysaccharide used alone has limited effect in improving skin elasticity and glossiness, and cannot achieve the synergistic effect produced by the combination of the two ingredients in Example 1.

[0207] The antioxidative performance (DPPH radical scavenging rate) of the cream of Comparative Example 3 is 74%, which is close to that of Example 1. In terms of stability, heat resistance: obvious discoloration and oil-water stratification occurred. Cold resistance: oil-water stratification occurred. In terms of skin improvement effect, elasticity (R2): increased from 0.51 to 0.62, with a small increase. Brightness (L*): increased from 56.9% to 58.6, with a small increase. Moisture content (%): increased from 51.6% to 62.1%, the effect is not as good as that of Example 1.

[0208] In the face cream of Comparative Example 3, hydroxypropyl-β-cyclodextrin was not added as a stabilizer when preparing the astaxanthin-peach gum polysaccharide complex, which may be the main reason for the instability of the product. Although its antioxidant performance is acceptable, it fails to fully utilize the synergistic effect between the two active ingredients, affecting the final skin improvement effect.

[0209] The cream of Comparative Example 4 has an antioxidant performance (DPPH free radical scavenging rate): 67%, which is lower than that of Example 1. In terms of stability, heat resistance: severe discoloration and oil-water separation. Cold resistance: oil-water separation. In terms of skin improvement effect, elasticity (R2): decreased from 0.52 to 0.56, which is a decrease. Brightness (L*): decreased from 56.6 to 54.4, which is a deterioration. Moisture content (%): increased from 52.1% to 61.9%, but both elasticity and brightness deteriorated.

[0210] In the preparation process of the cream of Comparative Example 4, soy lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase are not used, resulting in the inability of astaxanthin and peach gum polysaccharide to form a stable nano-scale dispersion, which seriously affects the physical stability and bioavailability of the product, and further affects the actual skin care effect.

[0211] The cream of Comparative Example 5 has an antioxidant performance (DPPH free radical scavenging rate): 0%, and has no antioxidant effect at all. In terms of stability, this comparative example does not contain any active ingredients, and its heat resistance and cold resistance are good, with no abnormal changes. In terms of skin improvement effect, elasticity (R2): slightly increased from 0.53 to 0.59. Brightness (L*): increased from 57.6 to 58.9, with a very small increase. Moisture content (%): increased from 53.1% to 66%, mainly due to the effect of basic moisturizing ingredients.

[0212] The face cream of Comparative Example 5 is actually a basic formula face cream without astaxanthin-peach gum polysaccharide complex, and therefore has no anti-aging properties. The face cream maintains basic stability, but cannot provide additional anti-aging benefits, such as improving skin elasticity and glossiness, because these properties rely on the presence of specific active ingredients.

[0213] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A facial cream with anti-aging function, characterized in that: Including the following raw materials by mass content:

2. The facial cream according to claim 1, characterized in that Including the following raw materials by mass content:

3. The facial cream according to claim 1, characterized in that Including the following raw materials by mass content:

4. The facial cream according to claim 1, characterized in that The preparation method of the astaxanthin-peach gum polysaccharide complex comprises the following steps: At an emulsification temperature of 50-55° C., soybean lecithin and hydroxypropyl-β-cyclodextrin are added to deionized water and stirred evenly to prepare a continuous phase; Mix astaxanthin and peach gum polysaccharide with palm oil at 45-50°C and stir evenly to obtain a dispersed phase; The dispersed phase and the continuous phase are mixed, stirred evenly, and then dispersed on a high-speed disperser to obtain a crude emulsion; the crude emulsion is subjected to high-pressure homogenization to obtain an astaxanthin-peach gum polysaccharide complex.

5. The facial cream according to claim 4, characterized in that The mass contents of soybean lecithin and hydroxypropyl-β-cyclodextrin in the continuous phase are 1-2% and 3-4% respectively.

6. The facial cream according to claim 4, characterized in that The mass contents of astaxanthin and peach gum polysaccharide in the dispersed phase are 1-2% and 0.5-0.8% respectively.

7. The facial cream according to claim 4, characterized in that The mass ratio of the deionized water to the palm oil is 9:

1.

8. The facial cream according to claim 4, characterized in that The dispersion speed on the high-speed disperser is 15000-20000r / min.

9. The facial cream according to claim 4, characterized in that The high-pressure homogenization is to homogenize the crude emulsion three times under a pressure of 110 MPa.

10. The method for preparing the facial cream with anti-aging function according to any one of claims 1 to 9, characterized in that: The following steps are involved: Stearic acid, glyceryl monostearate and olive oil are mixed at 75-80° C. to obtain material A; ammonium acrylate dimethyl taurate / VP copolymer, triethanolamine, glycerin and purified water are mixed at 75-80° C. to obtain material B; at 75-80° C., astaxanthin-peach gum polysaccharide complex and material B are added to material A, mixed and homogenized to obtain a facial cream.

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