Characterization, antioxidant capacity, and application of a microcapsule with essential oil from Campomanesia adamantium fruit residue in a cosmetic product
ABSTRACT Essential oils (EOs) are continuously explored from new sources, while encapsulation emerges as a promising strategy for their application in different fields. The aim of this study was to characterize microcapsules (MCs) containing EOs extracted from Campomanesia adamantium fruit residues,...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Lavras
2025-03-01
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| Series: | Ciência e Agrotecnologia |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542025000100213&lng=en&tlng=en |
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| author | Márcia Crestani Bin Loyz Sousa Assis Daniel Araujo Gonçalves Claudia Andrea Lima Cardoso Camila Panzetti Alonso Adriana Mary Mestriner Felipe de Melo Dênia Mendes de Sousa Valladão Eliana Janet Sanjinez Argandoña |
| author_facet | Márcia Crestani Bin Loyz Sousa Assis Daniel Araujo Gonçalves Claudia Andrea Lima Cardoso Camila Panzetti Alonso Adriana Mary Mestriner Felipe de Melo Dênia Mendes de Sousa Valladão Eliana Janet Sanjinez Argandoña |
| author_sort | Márcia Crestani Bin |
| collection | DOAJ |
| description | ABSTRACT Essential oils (EOs) are continuously explored from new sources, while encapsulation emerges as a promising strategy for their application in different fields. The aim of this study was to characterize microcapsules (MCs) containing EOs extracted from Campomanesia adamantium fruit residues, evaluate their antioxidant capacity and incorporate them into a cosmetic formulation. Two microcapsules (MCs) containing EO were prepared by complex coacervation with gelatin (G) and gum arabic (GA) in two ratios: MC1 (G:GA 1:2) and MC2 (G:GA 2:1). The chemical composition, EO retention, encapsulation efficiency, morphological features, solubility, hygroscopicity, thermal properties, infrared spectroscopy, and antioxidant capacity were analyzed. EO and MC were incorporated into an anti-aging cosmetic formulation, and the organoleptic characteristics, stability (4, 25, and 45 °C), spreadability, and microbiological quality of the cream were evaluated for 90 days. MC1 exhibited superior properties due to the greater proportion of gum arabic, which provided thermal protection, better water solubility, lower hygroscopicity, and a less porous surface. The MC1 and MC2 antioxidant capacities were similar to those of free EO, consistent with the results of the retention rates and encapsulation efficiency. Infrared spectroscopy confirmed the encapsulation, maintaining the main constituents of EO (α-pinene, limonene, β-ocimene, and β-caryophyllene). Incorporating the MCs and EO into a cosmetic cream resulted in the formation of a stable emulsion with good spreadability and consistent organoleptic properties over 90 days, suggesting that C. adamantium residue can be used in cosmetic formulations. |
| format | Article |
| id | doaj-art-e6f7eb66411c44c1af85bc471001bd97 |
| institution | OA Journals |
| issn | 1981-1829 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Universidade Federal de Lavras |
| record_format | Article |
| series | Ciência e Agrotecnologia |
| spelling | doaj-art-e6f7eb66411c44c1af85bc471001bd972025-08-20T02:08:45ZengUniversidade Federal de LavrasCiência e Agrotecnologia1981-18292025-03-014910.1590/1413-7054202549021824Characterization, antioxidant capacity, and application of a microcapsule with essential oil from Campomanesia adamantium fruit residue in a cosmetic productMárcia Crestani Binhttps://orcid.org/0000-0002-9288-3634Loyz Sousa Assishttps://orcid.org/0000-0001-9640-0962Daniel Araujo Gonçalveshttps://orcid.org/0000-0002-0204-2779Claudia Andrea Lima Cardosohttps://orcid.org/0000-0002-4907-0056Camila Panzetti Alonsohttps://orcid.org/0009-0002-0308-6295Adriana Mary Mestriner Felipe de Melohttps://orcid.org/0000-0001-9643-7036Dênia Mendes de Sousa Valladãohttps://orcid.org/0000-0002-2643-1963Eliana Janet Sanjinez Argandoñahttps://orcid.org/0000-0001-9377-8839ABSTRACT Essential oils (EOs) are continuously explored from new sources, while encapsulation emerges as a promising strategy for their application in different fields. The aim of this study was to characterize microcapsules (MCs) containing EOs extracted from Campomanesia adamantium fruit residues, evaluate their antioxidant capacity and incorporate them into a cosmetic formulation. Two microcapsules (MCs) containing EO were prepared by complex coacervation with gelatin (G) and gum arabic (GA) in two ratios: MC1 (G:GA 1:2) and MC2 (G:GA 2:1). The chemical composition, EO retention, encapsulation efficiency, morphological features, solubility, hygroscopicity, thermal properties, infrared spectroscopy, and antioxidant capacity were analyzed. EO and MC were incorporated into an anti-aging cosmetic formulation, and the organoleptic characteristics, stability (4, 25, and 45 °C), spreadability, and microbiological quality of the cream were evaluated for 90 days. MC1 exhibited superior properties due to the greater proportion of gum arabic, which provided thermal protection, better water solubility, lower hygroscopicity, and a less porous surface. The MC1 and MC2 antioxidant capacities were similar to those of free EO, consistent with the results of the retention rates and encapsulation efficiency. Infrared spectroscopy confirmed the encapsulation, maintaining the main constituents of EO (α-pinene, limonene, β-ocimene, and β-caryophyllene). Incorporating the MCs and EO into a cosmetic cream resulted in the formation of a stable emulsion with good spreadability and consistent organoleptic properties over 90 days, suggesting that C. adamantium residue can be used in cosmetic formulations.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542025000100213&lng=en&tlng=enAgrobiodiversitybioactive compoundsCerradoguaviravolatile oil |
| spellingShingle | Márcia Crestani Bin Loyz Sousa Assis Daniel Araujo Gonçalves Claudia Andrea Lima Cardoso Camila Panzetti Alonso Adriana Mary Mestriner Felipe de Melo Dênia Mendes de Sousa Valladão Eliana Janet Sanjinez Argandoña Characterization, antioxidant capacity, and application of a microcapsule with essential oil from Campomanesia adamantium fruit residue in a cosmetic product Ciência e Agrotecnologia Agrobiodiversity bioactive compounds Cerrado guavira volatile oil |
| title | Characterization, antioxidant capacity, and application of a microcapsule with essential oil from Campomanesia adamantium fruit residue in a cosmetic product |
| title_full | Characterization, antioxidant capacity, and application of a microcapsule with essential oil from Campomanesia adamantium fruit residue in a cosmetic product |
| title_fullStr | Characterization, antioxidant capacity, and application of a microcapsule with essential oil from Campomanesia adamantium fruit residue in a cosmetic product |
| title_full_unstemmed | Characterization, antioxidant capacity, and application of a microcapsule with essential oil from Campomanesia adamantium fruit residue in a cosmetic product |
| title_short | Characterization, antioxidant capacity, and application of a microcapsule with essential oil from Campomanesia adamantium fruit residue in a cosmetic product |
| title_sort | characterization antioxidant capacity and application of a microcapsule with essential oil from campomanesia adamantium fruit residue in a cosmetic product |
| topic | Agrobiodiversity bioactive compounds Cerrado guavira volatile oil |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542025000100213&lng=en&tlng=en |
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