Optimization of ultrasound-assisted emulsification of emollient nanoemulsions of seed oil of passiflora edulis var. Edulis

Abstract

Passiflora edulis var. edulis is a plant of commercial interest because of it fruits. The seeds, a by-product in the food industry, can be a source of oil for cosmetic, pharmaceutical and food indus-tries. The aims of this work were to optimize the ultrasonic-assisted emulsification conditions for o/w nanoemulsions and to evaluate the emollient activity of the seed oil. The optimum emulsification conditions were established, using the response surface methodology with a Box-Behnken design (BBD). The emollient activity of seed oil of P. edulis var. edulis was evaluated with healthy volunteers using a cutometer for skin moisture and viscoelasticity measurements. The optimal formulation vari-ables (85.34 W of ultrasonic power, 5.96 irradiation time, 70.65% water and a 5:4 oil:surfactant ratio), resulted in considerable improvement in the properties of the ultrasonically formulated nanoemul-sions. Finally, the seed oil of P. edulis var. edulis and the nanoemulsion generated by ultrasound presented emollient activity.