Desenvolvimento de emulgel contendo extrato de açaí (Euterpe oleracea Mart.): estabilidade físico-química e avaliação sensorial

Abstract

Skin aging is triggered by a combination of different factors that affect the structure of the skin, such as the oxidation process. Exogenous compounds limit skin aging, and açaí (Euterpe oleracea) has in its composition these compounds, such as anthocyanins, which have antioxidant effects, and with that, become a bioproduct as a good option for the cosmetics market. With that, the goal of the work was the development of an emulgel containing the açaí glycolic extract, to evaluate the physical-chemical stability and to carry out the sensorial analysis of the formulations. Preliminary physical-chemical stability studies were carried out, such as: centrifugation test, accelerated stability, pH determination, texture profile analysis and its mechanical properties. In the centrifugation test, the samples containing the ethoxylated cetostearyl alcohol emulsifier showed physical-chemical stability in which phase separation did not occur, while the samples containing sucrose stearate, the results were undesirable, with phase separation. In the texture profile analysis, there were no differences between comparisons of samples with silicone sensory modifier, only differences in the comparison of polymers. In the sensory evaluation, the volunteers were able to choose between the samples according to their preference, parameters such as viscosity, color, odor, brightness, spreading and touch sensation were observed. The samples in general obtained satisfactory evaluations and all were well evaluated in the other parameters, with sample A (hydroxyethylcellulose) having received the highest percentage of product acceptance