Tổng hợp hệ nhũ tương dầu/nước dựa trên nền tinh dầu bưởi hướng tới ứng dụng trong mỹ phẩm
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Abstract
Oil/water (O/W) microemulsions based on essential oil extracted from Nam Roi grapefruit peel were successfully synthesized by the ultrasonic vibration method and Tween 80 as an emulsifier. In this study, the effect of the volume ratio of components such as tween 80, distilled water, and essential oil on the stability of the microemulsion system was investigated. In addition, the stable emulsions were also evaluated for antibacterial and fungal activity, sensory appearance, and skin irritation level. The results showed that 9 out of 27 emulsions were stable for more than 60 days at room temperature with an average size measured by DLS of about 6.28 - 13.46 μm. The stable emulsion with 2% (v/v) essential oil concentration did not show antibacterial and fungal activity against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans. The stable samples gave good sensory results and were safe for the skin.
Tóm tắt
Hệ vi nhũ dầu/nước (O/W) trên nền tinh dầu trích ly từ vỏ bưởi Năm Roi đã được tổng hợp thành công bằng phương pháp rung siêu âm và tween 80 làm chất làm bền nhũ. Trong nghiên cứu này, ảnh hưởng của tỷ lệ thể tích các thành phần như tween 80, nước cất và tinh dầu đến độ bền của hệ vi nhũ đã được khảo sát. Ngoài ra, các hệ nhũ bền cũng được đánh giá hoạt tính kháng khuẩn và nấm, cảm quan và mức độ kích ứng da. Kết quả thực nghiệm cho thấy có 9 trong 27 hệ nhũ bền trên 60 ngày ở nhiệt độ phòng với kích thước trung bình đo DLS khoảng 6,28 - 13,46 μm. Hệ nhũ tương bền với nồng độ tinh dầu 2% (v/v) không thể hiện khả năng kháng khuẩn và nấm đối với Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa và Candida albicans. Các mẫu bền cho kết quả cảm quan tốt và an toàn với da.
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