Development of Water in Olive Oil (W/O) Nanoemulsions as Lipstick Base Formulation

Abstract

The objective of this research is to develop w/o olive nanoemulsions which prepared by low energy method to use in lipstick base formulation. Methods: W/O olive nanoemulsions were prepared by low energy methods which was employed a Phase Inversion Composition (PIC) technique in elevated temperature at 80℃ using mixed-surfactants (tween 20/span 80). Results: In ternary phase diagram (oil:water:mixed- surfactants), the largest area of nanoemulsions was occurred in equal ratio tween20:span80 (1:1). The maximum water content of w/o olive nanoemulsions was reached at 12% water with 60% mixed-surfactants (1:1). An unimodal size distribution of w/o olive nanoemulsions with varied water content at 8,10 and 12% were found with droplet size at 29.33 ± 5.30 nm, 30.23 ± 7.33nm and 29.83 ± 11.47 nm. Water content of w/o olive nanoemulsions significantly affected to melting profile of lipstick but not to the hardness properties of lipstick. Conclusion: W/O olive nanoemulsions which prepared by low energy can be developed as lipstick base formulation. Index Terms—w/o nanoemulsions, low energy, olive oil, lipstick