Evaluating the Presence of Lycopene-Enriched Extracts from Tomato on Topical Emulsions: Physico-Chemical Characterization and Sensory Analysis

Ana Costa,Maria Rosário Bronze,Sandra Simões,Marta Marques,Pedro Simões,Helena Margarida Ribeiro,Franca Congiu,Alexandre Paiva,António Ferreira,Joana Marto

doi:10.3390/app11115120

Abstract

One of the new trends of personal care industry is the use of organic ingredients derived from nature, in particular, from food-processing residues with proven efficacy. Lycopene is a carotenoid responsible for the red color of several fruits, namely tomato, whose antioxidant and photoprotective effects have been studied. Methods: Lycopene-enriched extracts (LEE) were obtained from tomato waste using supercritical CO2 extraction, incorporated in microemulsions and macroemulsions for topical use, and characterized through GC-MS for the identification of volatile compounds. The aim of this work was to evaluate the impact of the presence of lycopene-enriched extracts developed emulsions through the identification of volatile compounds and by a sensory analysis to assess the odor and color perception and the acceptability of such semi-solid systems as cosmetic products. Results: Volatile compounds were identified in the extract and in the formulations containing the extract. Preliminary data show that the odor of both LEE-loaded microemulsions and LEE-loaded macroemulsions was classified as undefined. The information about the composition did not modify the odor perception but increased the acceptability of some cosmetic products. LEE conferred a yellowish color to formulations, and the information about the formulation composition increased the likelihood of different cosmetic products with this color being bought. Conclusions: The commercialization of personal care products does not only dependent on the associated organoleptic properties, but is influenced by the information about the composition, namely by the presence of an antioxidant compound.

Highlights

This study suggests that the color conferred by the Lycopene-enriched extracts (LEE) originated a broad classification, but the information about the composition of LEE-ME changed the classification in a positive way, as well as the likelihood of buying some cosmetic products with the color of LEE-ME
LEE were extracted from tomato waste and incorporated in preparations for topical application
The presence of LEE enables the modification of the organoleptic properties of both formulations, especially the odor and color, but it did not affect the physical properties of formulations

Summary

Introduction

There is an increasing interest and a consuming market growing on natural products named as “green” [1,2]. The search for personal care products formulated with natural ingredients has increased and, currently, there is a consumer preference on products scented with naturally sourced ingredients [3]. Convergence of food and cosmetics is a major trend in the recent years [4]. Sustainable extraction of natural products from food using innovative technologies constitutes an answer to develop natural fragrant ingredients [5] and to create products enriched in food-derived bioactives [1].

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