In Vitro and In Vivo Evaluation of Nanoemulsion Containing Vegetable Extracts

• Main Authors: Pedro Alves Rocha-Filho, Marcio Ferrari, Monica Maruno, Odila Souza, Viviane Gumiero
• Format: Article
• Language: English
• Published: MDPI AG 2017-09-01
• Series: Cosmetics
• Subjects: nanoemulsions; babassu oil; vegetable extract; efficacy evaluation
• Online Access: https://www.mdpi.com/2079-9284/4/3/32

Oil/Water nanoemulsions were obtained, employing PEG castor oil derivatives/fatty esters surfactant, babassu oil, and purified water from a study based on phase diagrams. The nanoemulsions had been prepared by a low energy process inversion phase emulsion. Different parameters, such as order of addition of the components, temperature, stirring speed, and time, were studied to prepare O/W nanoemulsions. The influence of vegetable extract addition on size distribution of nanoemulsions was also analyzed. Evaluation of the nanoemulsions was studied in vitro by HET-CAM and RDB methods. Stable transparent bluish O/W babassu oil nanoemulsion were obtained with surfactant pair fatty ester/PEG-54 castor oil, in an HLBrequired value = 10.0 and with a particle droplet size of 46 ± 13 nm. Vegetable extract addition had not influenced nanoemulsion’s stability. The results obtained for in vitro and in vivo nanoemulsion evaluation, based on the hydration and oiliness, and pH of the skin, shows O/W nanoemulsions as potential vehicle for topical application.