Production of cosmetic emulsions based on plant biocomponents

Abstract

Cosmetic emulsion bases containing extracts from natural plants were produced. The emulsifier was an aqueous solution of self-emulsifying base made from apricot kernel oil and soy lecithin, while the oil phase was based on coconut, almond or grape seed oils. In addition, mixtures enriched with vegetable glycerine were produced. It was found that for the emulsions with almond oil as the concentration of the oil phase increased, the value of the average Sauter diameter increased. In comparison, results for emulsions with coconut oil and emulsions with grapeseed oil did not give such a clear relationship. It was also shown that for stable emulsions, the self-emulsifying base of apricot kernel oil performed much better than soy lecithin. The addition of vegetable glycerine to the mixture resulted in a reduction of the average droplet diameter. Produced emulsions were also visually observed for 60 days to assess their stability and possible aging processes. In order to exclude the formation of microorganisms, periodic density control and microscopic examinations were carried out. The presence of microorganisms in the analysed emulsion was evaluated using microscopic and culture techniques. No tarnish was observed on the surface of the samples, indicating the formation of mould, which can lead to poisoning and the development of allergies, respiratory diseases, liver diseases, ulcers, or bleeding in the intestines.