2017
DOI: 10.1208/s12249-017-0866-2
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Stability of Organoleptic Agents in Pharmaceuticals and Cosmetics

Abstract: Organoleptic agents constitute an important niche in the field of pharmaceutical excipients. These agents encompass a range of additives responsible for coloring, flavoring, sweetening, and texturing formulations. All these agents have come to play a significant role in pharmaceuticals and cosmetics due to their ability to increase patient compliance by elevating a formulation's elegance and esthetics. However, it is essential to review their physical and chemical attributes before use, as organoleptic agents,… Show more

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Cited by 18 publications
(17 citation statements)
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“…Vol.64: e21200429, 2021 www.scielo.br/babt The development of a new cosmetic product includes several steps between initial research and the final commercial product. The stability study is important to better understand the physical chemistry properties, to ensure organoleptic attributes consistency and to detect any instability [30,31]. Critical parameters that determine cosmetic stability are temperature, pH variation, and light exposure.…”
Section: Discussionmentioning
confidence: 99%
“…Vol.64: e21200429, 2021 www.scielo.br/babt The development of a new cosmetic product includes several steps between initial research and the final commercial product. The stability study is important to better understand the physical chemistry properties, to ensure organoleptic attributes consistency and to detect any instability [30,31]. Critical parameters that determine cosmetic stability are temperature, pH variation, and light exposure.…”
Section: Discussionmentioning
confidence: 99%
“…The selection of flavor depends on the type of drug to be incorporated. The acceptance of the oral disintegrating or dissolving formulation by an individual depends on the initial flavor which is perceived in the first few seconds after the dosage form has been consumed, and the after taste of the formulation, which lasts for at least about 10 min 56 . The use of flavors can be alone or in combination.…”
Section: Flavoring Agentsmentioning
confidence: 99%
“…It is a precursor of the pyrimidine nucleotides and, in addition, is a key precursor for the synthesis of asparagine, methionine, lysine, threonine, and isoleucine (Garett and Grisham, 2010). It is known that these amino acids are participating in a variety of biochemical reactions, basic energy transfer and muscle activity and they are used for medical, cosmetic and industrial purposes (Zhu et al, 2011, Patil et al, 2018. It is also found that at higher concentrations aspartic acid affects the lifetime of the initial phase of CaCO3 crystallization, the amorphous calcium carbonate, through the inhibition of crystal nucleation and growth (Tobler et al, 2014).…”
Section: Introductionmentioning
confidence: 99%