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Please use this identifier to cite or link to this item: https://rima.ufrrj.br/jspui/handle/20.500.14407/13437
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dc.contributor.authorSilva, Carla Regina de Oliveira Paulo da
dc.date.accessioned2023-12-22T02:46:33Z-
dc.date.available2023-12-22T02:46:33Z-
dc.date.issued2021-05-25
dc.identifier.citationSILVA, Carla Regina de Oliveira Paulo da. Desenvolvimento de máscara facial do tipo peel-off à base de argilas verdes, óleo de semente de uva e Creme Lanette. 2021. 53 f. Dissertação (Mestrado em Engenharia Química). Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2021.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/13437-
dc.description.abstractEste trabalho foi realizado, com o intuito de desenvolver uma máscara facial com a característica de formar um filme sobre a pele depois de seca (pee-off) utilizando como base o PVA, agregando os efeitos cosméticos benéficos associados às argilas verdes (verde comercial, palygorskita e bentonita), o óleo de semente de uva e Creme Lanette® O creme servirá de ponte para conectar a argila, o PVA e o óleo, pois estes possuem hidroafinidade diferentes. Preparou-se amostras com diferentes constituições a fim de verificar os impactos que as argilas e o óleo de semente de uva causam na máscara facial em termos de liberação de óleo, absorção de impurezas e comportamento reológico, a fim de verificar se esta possui o mesmo comportamento de máscaras faciais que já são comercialmente distribuídas. Os resultados mostraram uma liberação razoável de óleo no meio e nenhuma argila utilizada impactou nesta liberação. As argilas possuem morfologias distintas e apresentam minerais distintos em sua composição, o que gera diferença nos resultados das máscaras faciais, no entanto, nenhum resultado impacta de forma negativa nos efeitos almejados pelo produto. Concluiu-se que as máscaras contendo argilomineral palygorskita obteve um resultado melhor que as demaispor
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectMáscara facial peel-offpor
dc.subjectMáscara multifuncionalpor
dc.subjectMáscara de argila verdepor
dc.subjectMáscara hidratantepor
dc.subjectMáscara antioxidantepor
dc.subjectPeel-off facial maskeng
dc.subjectGreen clayseng
dc.subjectMoisturizing creameng
dc.titleDesenvolvimento de máscara facial do tipo peel-off à base de argilas verdes, óleo de semente de uva e Creme Lanettepor
dc.title.alternativeDevelopment of peel-off facial mask based on green clyas, grape seed oil and Lanette® Creameng
dc.typeDissertaçãopor
dc.description.abstractOtherThis work was carried out with the desire of development of a new facial mask using PVA, that can form a film on the skin after dried (peel-off). Then it was aggregated positive cosmetic effects associated green clays (bentonite, palygorskite and comercial green clay), grape seed oil and Lanette® Cream. The cream, also be utilized as a bridge that conects clays, oil and PVA, because of these products have differents hydroafinity. The emulsions were prepared with differents formulations with the intute of verify the clays and oil impacts at facial mask in terms of release, impurities absorption and rheology flow index, and see that the results are the same of comercial facial masks. The results show a good realease of oil and Lanette® Cream, and none of clays impacts at this study. Clays presente differents morphologies and minerals at composition, what create difference at facial masks results. The conclusion is that facial mask with palygorskite clay has the best resulteng
dc.contributor.advisor1Oliveira, Renata Nunes
dc.contributor.advisor1ID055.175.607-17por
dc.contributor.advisor1IDhttps://orcid.org/0000-0001-9782-269Xpor
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/9026953896544145por
dc.contributor.advisor-co1Sirqueira, Alex da Silva
dc.contributor.advisor-co1ID037.943.277-30por
dc.contributor.advisor-co1IDhttps://orcid.org/0000-0002-9982-7512por
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/3498862948683378por
dc.contributor.advisor-co2Rosado, Luiz Henrique Guerreiro
dc.contributor.advisor-co2IDhttps://orcid.org/0000-0003-2471-2902por
dc.contributor.advisor-co2Latteshttp://lattes.cnpq.br/6788809407753587por
dc.contributor.referee1Oliveira, Renata Nunes
dc.contributor.referee1ID055.175.607-17por
dc.contributor.referee1Latteshttp://lattes.cnpq.br/9026953896544145por
dc.contributor.referee2Castro, Rosane Nora
dc.contributor.referee2IDhttps://orcid.org/0000-0001-8983-3786por
dc.contributor.referee2Lattes: http://lattes.cnpq.br/5479814788308057por
dc.contributor.referee3Borges, Simone Pereira Taguchi
dc.contributor.referee3IDhttps://orcid.org/0000-0002-7192-0950por
dc.contributor.referee3Latteshttp://lattes.cnpq.br/8221926915555893por
dc.contributor.referee4Bertolino, Luiz Carlos
dc.contributor.referee4IDhttps://orcid.org/0000-0002-0908-180Xpor
dc.contributor.referee4Latteshttp://lattes.cnpq.br/2264731136781838por
dc.contributor.referee5Silva, Caio Marcio Paranhos da
dc.contributor.referee5IDhttps://orcid.org/0000-0002-2261-0585por
dc.contributor.referee5Latteshttp://lattes.cnpq.br/7793686262868668por
dc.creator.ID057.770.457-58por
dc.creator.IDhttps://orcid.org/0000-0001-6199-0384por
dc.creator.Latteshttp://lattes.cnpq.br/5349291514411012por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Engenharia Químicapor
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dc.subject.cnpqCiência e Tecnologia de Alimentospor
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dc.originais.urihttps://tede.ufrrj.br/jspui/handle/jspui/6427
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