摘要：AbstractElastin is a flexible fibre that promotes the skin’s elasticity and flexibility. It has mainly been used in cosmetic products as a conditioning agent in many premium skincare products available globally. The present study was aimed to assess the stability of moisturiser cream containing elastin powder extracted from poultry skin as a functionally active ingredient. The elastin powder was isolated by incorporating a non-enzymatic approach and then analysed for its purity and quality by using amino acid profiling. The high content of glycine, proline, and alanine indicates a high purity of elastin was successfully extracted. Besides, the extracted elastin was also having high solubility (>80%). Subsequently, a model moisturiser system containing poultry-based water-soluble elastin powder was developed and underwent series of microbiological testing and physicochemical observation at different intervals for a maximum of 12 weeks at room temperature (RT), 40 °C, and 50 °C. The stability study on the developed moisturisers showed that the creams are physically and chemically stable throughout the 12 weeks of storage with no dramatic changes in terms of its pH, viscosity, and colour at all temperatures. In conclusion, the newly formulated moisturiser cream exhibits many promising properties and attributes that could unlock new opportunities to develop an effective, healthy, cost-competitive, high-quality product for cosmetics and pharmaceuticals use.
关键词：Bioactive ingredient;Elastin;Moisturiser;Poultry skin;Stability study
