Extraction and Formulation of Oil in Water (O/W) Emulsion with Coco Plum (Chrysobalanus icaco) Seed Oil: Physicochemical and Microbiological Evaluations

Abstract

The emulsion instability and macroscopic phase separation of oil in water (O/W) emulsion have become a significant concern globally as it poses lots of threat to human skin. Several mechanisms involved in emulsion instability include the rupture of oil globules or coalescence of the internal water droplets. The present study aimed to formulate oil in water (O/W) emulsion by entrapping 5% of cocoplum oil extract in increasing order (0,10,15 and 20) into the oil phase of the emulsion. The base form contains the paraffin oil (20,10,15 and 0) in decreasing order. Rosemary extract was incorporated as a fragrance to the emulsion. Both the base (B) and formulations (FA, FB, and FC) were stored at 8°C (in a refrigerator) and at 30 o C (room temperature) for 35 days to investigate their stability, color, smell, phase separation without agitation, phase separation under centrifugation, liquefaction, pH. The microbiological evaluations (Aerobic plate count) were investigated with an acceptable standard. The findings indicate that the formulation with only cocoplum oil extract (FC) shows good resistance to stability and macroscopic phase separation. The microbiological evaluation indicates no significant growth of microorganisms at dilution 10 -4 and 10 -6 after 48hrs of the incubation period. Further sub-cultured within 35 days produces 0.2log10CFU/g, which does not exceed 6.9log10CFU/g recommended by ISO NF-21149, 2009 for cosmetics analysis. The newly formulated oil in water (O/W) emulsion has a promising property that might eradicate skin diseases. Also, it may open new opportunities for the formulation of more active, safe, and cost-effective cosmetics and pharmaceutical formulations.