## 2 Materials and Methods
### Chemical and Reagents
#### 2.2.2 Preparation of Cosmetic Creams  
The recipes for cosmetic creams with common bean (_P. vulgaris_) sprout extract were developed based on an in-house concept. Six cosmetic creams were prepared, each in quantities of 500 g. The formulations differed in the type and amount of emulsifiers, co-emulsifiers, emollients, oils, and thickening agents. The compositions of the individual creams are presented in Table 1.  
\begin{table}
\begin{tabular}{l l l l l} \hline
**C1** & \multicolumn{2}{c}{**C2**} & \multicolumn{2}{c}{**C3**} \\ \hline  & \multicolumn{4}{c}{**Phase A—oil**} \\ \hline GSC & 3.0 & MSG & 3.0 & Cetyl palmitate & 2.5 \\ Emulgade succro & 1.5 & MG & 1.25 & Cetyl alcohol & 2.0 \\ Sucrose stearate & 0.7 & Sucrose stearate & 0.25 & Behenyl alcohol & 1.0 \\ Cetyl alkohol & 1.5 & Cetyl alkohol & 1.5 & Heptyl undecylate & 0.75 \\ Heptyl undecylate & 0.7 & Heptyl undecylate & 1.0 & Isopropyl Mirystate & 0.75 \\ Isopropyl Mirystate & 0.7 & Isopropyl Mirystate & 0.5 & C/CT & 2.0 \\ C/CT & 3.5 & C/CT & 3.5 & C12-15 alkane & 0.7 \\ C12-15 alkane & 0.7 & C12-15 alkane & 0.75 & Ethylhexyl1 Olivate & 1.0 \\ Ethlyhexyl1 Olivate & 1.5 & Shea light & 0.75 & Shea butter & 2.0 \\ Shea butter & 1.5 & Shea butter & 1.5 & Sweet almond oil & 3.0 \\ Sweet almond oil & 3.0 & Sweet almond oil & 3.0 & _Argania spinosa_ oil & 0.5 \\ _Argania spinosa_ oil & 0.5 & _Argania spinosa_ oil & 0.5 & Shea light & 1.0 \\ Dicapryl propanediol & 0.4 & Dicapryl propanediol & 0.5 & & \\ \hline  & \multicolumn{4}{c}{**Phase B—water**} \\ \hline Propanediol & 2.2 & Propanediol & 2.2 & Propanediol & 2.0 \\ Sodium phytate & 0.1 & Sodium phytate & 0.1 & L-arginine & 1.5 \\ Panthenol & 1.0 & Panthenol & 1.0 & Sodium phytate & 0.1 \\ Seppiplus S & 1.5 & Seppiplus S & 1.5 & Panthenol & 1.0 \\ Aqua & do 100.0 & Aqua & do 100.0 & Seppiplus S & 1.20 \\  & & & Aqua & do 100.0 \\ \hline  & \multicolumn{4}{c}{**Phase C—additives**} \\ \hline  & \multicolumn{4}{c}{_Phaseolus vulgaris_ L. sprotus micellar extract} \\  & \multicolumn{4}{c}{\(\alpha\)-tocopherol} \\  & \multicolumn{4}{c}{Phenoxyethanol, Capryllyl Glycol} \\ \hline
**C4** & \multicolumn{4}{c}{**C5**} & \multicolumn{4}{c}{**C6**} \\ \hline  & \multicolumn{4}{c}{**Phase A—oil**} \\ \hline GSC & 3.63 & Lipowax NF & 2.0 & GSC & 6.0 \\ MG & 1.73 & Emulgade succro & 1.5 & Cetearyl alcohol & 2.5 \\ Sucrose stearate & 0.75 & MG & 1.5 & Behenyl alcohol & 0.5 \\ Cetyl alcohol & 1.5 & Sucrose stearate & 0.5 & Heptyl undecylate & 3.0 \\ Behenyl alcohol & 0.5 & Cetyl alcohol & 1.5 & Isopropyl palmitate & 2.0 \\ Heptyl undecylate & 3.0 & Behenyl alcohol & 0.5 & C/CT & 2.0 \\ Isopropyl mirystate & 2.0 & Heptyl undecylate & 0.5 & C12-15 alkane & 1.0 \\ C/CT & 2.0 & Isopropyl Mirystate & 1.0 & Shea butter & 3.0 \\ C12-15 alkane & 0.7 & C/CT & 2.5 & Dulcis amygdalarus oil & 4.0 \\ Shea butter & 1.5 & Shea butter & 1.5 & _Argania spinosa_ oil & 0.5 \\ Sweet almond oil & 3.0 & Sweet almond oil & 3.0 & \\ _Argania spinosa_ oil & 0.5 & _Argania spinosa_ oil & 0.5 & \\  & & & & \\ \hline \end{tabular}
\end{table}
Table 1: Composition of cosmetic creams named C1–C6 and reference cream named CR.  
The creams were prepared using the hot method. The emulsifier and oil phase ingredients, as well as the aqueous phase ingredients, were heated separately in beakers to 80 \({}^{\circ}\)C. The oil phase was then added to the aqueous phase with continuous stirring using an IKA high-speed mixer (IKA\({}^{\circledR}\) MICROSTAR 7.5 Control, Konigswinter, Germany) at a speed of 800 rpm. After cooling the formulation to approximately 40 \({}^{\circ}\)C, the active ingredients--micellar bean sprout extract (_Phaseolus vulgaris_), vitamin E, and preservative--were added. The mixture was stirred for an additional 5 min at 600 rpm.  
To homogenize the droplet size of the oil phase and achieve a uniform structure, the creams were further homogenized using a high-speed homogenizer (IKA\({}^{\circledR}\) T25 Homogenizer, Germany) at 15,000 rpm for 15 min. The final creams were transferred to packaging and stored at room temperature.