Buletinul Institutului Politehnic din Iași Secția Chimie și Inginerie Chimică ISSN: 2537-2947
ISSN-L: 0254-7104
2025, Volume 71(75), Issue 2 (JUNE), pp. 73 - 81
Formulation and Microbiological Evaluation of a Cosmetic Cream with Sea
Buckthorn Extract and Without Preservatives
CLAUDIA COBZARU, “Gheorghe Asachi” Technical University of Iaşi,
“Cristofor Simionescu” Faculty of Chemical Engineering and Environmental
Protection, Iaşi, Romania OANA-NICOLETAȘCHIOPU, “Gheorghe Asachi”
Technical University of Iaşi, “Cristofor Simionescu” Faculty of Chemical
Engineering and Environmental Protection, Iaşi, Romania MĂLINA-MARIA
CERNĂTESCU, “Grigore T. Popa” University of Medicine and Pharmacy Iași,
Romania NICOLAE APOSTOLESCU, “Gheorghe Asachi” Technical University of
Iaşi, “Cristofor Simionescu” Faculty of Chemical Engineering and
Environmental Protection, Iaşi, Romania CORINA CERNĂTESCU, “Gheorghe
Asachi” Technical University of Iaşi, “Cristofor Simionescu” Faculty of
Chemical Engineering and Environmental Protection, Iaşi, Romania,
corina.cernatescu@academic.tuiasi.ro
Abstract The study focus on the formulation and microbiological
evaluation of a cosmetic cream with sea buckthorn extract and without
preservatives. The microbiological evaluation was carried out by determining
the total number of viable microorganisms (aerobic bacteria, yeasts and
filamentous fungi) and identifying pathogenic microorganisms such as:
Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and
Candida
albicans. The results obtained showed that from a microbiological point of
view, the product corresponds since after the incubation period no microbial
growth was observed. Keywords: cosmetic cream, sea buckthorn extract,
preservatives, microbiological evaluation