Volume 8, Issue 4 (2019)
JFST 2019, 8(4): 209-219 |
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adeli A, Gharekhan R, kordjazi M, ahmad nasrollahi S A, shabanpour B, naimifar A. Assessment Marketability of Algae (Sargassum. boveanum) Cream and Gel Moisturizing Prototypes. JFST 2019; 8 (4) :209-219
URL: http://jfst.modares.ac.ir/article-6-38463-en.html
URL: http://jfst.modares.ac.ir/article-6-38463-en.html
Afshin Adeli1 
, Rezvan Gharekhan1 , Moazameh Kordjazi * 2, Saman ahmad Ahmad nasrollahi3 , Bahareh Shabanpour1 , Atefeh Naimifar3
, Rezvan Gharekhan1 , Moazameh Kordjazi * 2, Saman ahmad Ahmad nasrollahi3 , Bahareh Shabanpour1 , Atefeh Naimifar3
1- Gorgan University of Agricultural Sciences and Natural Resources
2- Gorgan University of Agricultural Sciences and Natural Resources , kordjazi@gau.ac.ir
3- Center for Research and Training in Skin Diseases and Leprosy, Tehran University of Medical Sciences, Tehran, Iran.
2- Gorgan University of Agricultural Sciences and Natural Resources , kordjazi@gau.ac.ir
3- Center for Research and Training in Skin Diseases and Leprosy, Tehran University of Medical Sciences, Tehran, Iran.
Abstract: (2438 Views)
Abstract
Aims: For the purpose of marketability and consumer preferences, two types of hand moisturizing products (Alginate gel and Fucoidan cream) produced from Sargassum algae, this study was conducted. then evaluated with a common commercial sample as a control.
Methods: Gel and two cream samples were prepared in 3 jars of 10 g to evaluate 30 individuals as panel members. Evaluation was performed using one product per week and with a one-week break between sessions. The designed questionnaire consisted of sociological questions and 12 characteristics of the products that were rated with 3 points of preference The Friedman test was used to analyze the ratings and the scoring method was used to identify the final product.
Results: Two characteristics of produced cream and gel (moisturizing and shelf life) at a significant level. The gel had the highest moisturizing capacity and the cream had the highest shelf life. Consumers paid more attention to the nourishing and hydrating properties of the skin, being organic and soft in choosing the suitable moisturizer for their hands. They like moisturizing cream of 250 gr jar. Nutrition and hydrating, therapeutic effect and skin repair were also ranked as high priority. Ultimately, the Fucoidan moisturizing cream gained the highest preference in market.
Conclusion: The Fucoidan cream produced from Sargassum algae compared to alginate gel from this alga, as a moisturizer with suitable shelf-life and have other hand cream properties, can be an acceptable commercial product in the market.
Aims: For the purpose of marketability and consumer preferences, two types of hand moisturizing products (Alginate gel and Fucoidan cream) produced from Sargassum algae, this study was conducted. then evaluated with a common commercial sample as a control.
Methods: Gel and two cream samples were prepared in 3 jars of 10 g to evaluate 30 individuals as panel members. Evaluation was performed using one product per week and with a one-week break between sessions. The designed questionnaire consisted of sociological questions and 12 characteristics of the products that were rated with 3 points of preference The Friedman test was used to analyze the ratings and the scoring method was used to identify the final product.
Results: Two characteristics of produced cream and gel (moisturizing and shelf life) at a significant level. The gel had the highest moisturizing capacity and the cream had the highest shelf life. Consumers paid more attention to the nourishing and hydrating properties of the skin, being organic and soft in choosing the suitable moisturizer for their hands. They like moisturizing cream of 250 gr jar. Nutrition and hydrating, therapeutic effect and skin repair were also ranked as high priority. Ultimately, the Fucoidan moisturizing cream gained the highest preference in market.
Conclusion: The Fucoidan cream produced from Sargassum algae compared to alginate gel from this alga, as a moisturizer with suitable shelf-life and have other hand cream properties, can be an acceptable commercial product in the market.
Article Type: Original Research |
Subject:
Fisheries Engineering and Technology
Received: 2019/11/25 | Published: 2020/06/21
Received: 2019/11/25 | Published: 2020/06/21
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