Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres.

Małgorzata Kowalska,Anna Żbikowska,Magdalena Woźniak,Aleksandra Amanowicz

doi:10.3390/molecules27020513

Abstract

The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan and were assessed in terms of mean droplet size, colour, viscosity, texture, skin hydration and sensory properties. The most stable systems were found to be the ones containing a predominance of mutton tallow in a fat phase. For these emulsions the lowest increase in mean particle size during storage was observed. The study also confirmed the synergistic effect of the thickeners used. The presented emulsions despite favourable physicochemical parameters, did not gain acceptance in sensory evaluation.

Highlights

Stabilized with Orange Fibres.Nowadays, research on cosmetics often focuses on the development of innovative products with effective action to meet consumer expectations
The highest value of mean particle size was recorded for the emulsion with the highest xanthan gum content (Table 1)
It was found that both the content of watermelon seed oil and mutton tallow in the emulsion and the type of stabilizers used differentiate the properties of the emulsions studied

Summary

Introduction

Stabilized with Orange Fibres.Nowadays, research on cosmetics often focuses on the development of innovative products with effective action to meet consumer expectations. Emulsion systems represent a large part of the products of the cosmetics industry. They are extremely important both for commercial and scientific reasons and are a frequent object of research. The use of vegetable oils in cosmetic emulsions is very popular due to their positive effects on the skin resulting from the content of a large amount of unsaturated fatty acids. Oils are characterised by soothing, moisturising and nourishing properties. Due to their composition similar to skin lipid components, they strengthen the protective barrier and prevent water loss [3]

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