dc.contributor.author | Nicomrat, Duongruitai | en_US |
dc.contributor.author | ดวงฤทัย นิคมรัฐ | en_US |
dc.contributor.author | Soonsombat, Patarika | en_US |
dc.contributor.author | ภัทริกา สูงสมบัติ | en_US |
dc.contributor.author | Luckamnuyporn, Natchamai | en_US |
dc.contributor.author | ณัฐชมัย ลักษณ์อำนวยพร | en_US |
dc.date.accessioned | 2023-04-02T10:56:22Z | |
dc.date.available | 2023-04-02T10:56:22Z | |
dc.date.issued | 2023-04-02 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/4050 | |
dc.description | รายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564 | en_US |
dc.description.abstract | The research team had thought of studying the properties of natural fermented Maieng extract as an important antioxidant substance in cosmetics. to transfer to the Sakadee community, Nan Province. The research had started at the development of a natural fermentation process, studied the extraction process yielding important substances from natural Miang fermentation, and evaluated the antimicrobial activity and anti-oxidation of bioactive extracts. The outcome studies were transferred including the extraction process of bioactive compounds and formulations in skin cream cosmetics. It was demonstrated that natural fermentation by adding clean disinfected water or fermentation with a stock of Lactic acid bacteria isolated from Miang fermented water in anaerobic conditions for 2 weeks, the efficiency and characteristics of fermentation were not significantly different. In the process of extracting bioactive substances with ethanol by soaking the extracts with water and virgin coconut oil with the maceration method at room temperature and shaking in 80% ethanol for 3 hours resulted in a high content of antioxidant properties. In addition, the developed approach influenced the characteristics of fermented Miang meat well accepted by the users. This fermented Miang extract was acceptably used to make fermented Miang products for further sale. With the potential of Miang fermented extract in antimicrobial activity, therefore, the extract has been made a face cream product and tested for user acceptance. From preliminary testing, it was found that the facial product with the fermented Miang extract to be satisfactory and did not cause allergic reactions. It had the ability to reduce wrinkles, could clear face and transferred to the community focusing on the needs of users in the community. The community could make such face cream products and processed the commercial Miang extract cream that are acceptable to general consumers. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Plant products | en_US |
dc.subject | ผลิตภัณฑ์พืช | en_US |
dc.subject | Free radicals (Chemistry) | en_US |
dc.subject | อนุมูลอิสระ | en_US |
dc.subject | Cosmetics | en_US |
dc.subject | เครื่องสำอาง | en_US |
dc.title | Characteristics of natural fermented maieng extracts used as an important in cosmetics for technology transfer to sakaddee, Nhan Province | en_US |
dc.title.alternative | คุณลักษณะของสารสกัดจากชาเมี่ยงหมักธรรมชาติเพื่อใช้เป็นสารสำคัญในการต้านอนุมูลอิสระในเครื่องสำอาง เพื่อถ่ายทอดให้ชุมชนสกาดดี จังหวัดน่าน | en_US |
dc.type | Research Report | en_US |
dc.contributor.emailauthor | duongruithai.n@rmutp.ac.th | en_US |
dc.contributor.emailauthor | patarika.s@rmutp.ac.th | en_US |
dc.contributor.emailauthor | natchamai.l@rmutp.ac.th | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |