Characterization and Sensory Evaluation of a Cosmeceutical Formulation for the Eye Area with Roasted Coffee Oil Microcapsules

Abstract

The objective of this work was to characterize a cosmeceutical formulation for the eye area with roasted coffee oil microcapsules (MOF) and evaluate the acceptance and effects of its use by consumers. MOF had 3% microcapsules produced by complex coacervation; a basic formulation (BF) was used for comparison. The addition of microcapsules did not affect the pH (4.52), density (0.99 g mL−1), consistency (0.77 N s), and viscosity index (0.25 N s) of the formulation. However, a reduction in spreadability, firmness, and cohesiveness was observed. The 58 assessors received one kit with the formulations and a notebook with instructions to carry out the tests at home. They were instructed to apply the cream for 28 days and evaluate the attributes of application and treatment effects on 7-point category scales. The effect of oil addition observed in the physical tests was not sensorially perceived for spreadability and tackiness (6.0 and 5.6, respectively), indicating approval and easiness of application. The perception of the benefits (increase in smoothness, hydration, firmness, elasticity, and skin general appearance, and reduction in signs of fatigue and wrinkles/fine lines) was similar comparing MOF and BF. In conclusion, the coffee oil microcapsule is a viable ingredient for dermocosmetics with sensory acceptance.