Preparation and sensory evaluation of gels based on silicone copolymers/ acrylic copolymers incorporating different vegetable oils.

Abstract

Fixed vegetable oil is one of the most used plant derivatives for cosmetic application, especially in skin products, due to its fatty acid composition, which are similar to the skin’s natural components. Therefore, it is important to study the cosmetic application of new vegetable oils, and how their fatty acid constitution influences the product’s sensory profile. In this study, topical gel formulations were prepared by cold processing method using copolymers derived from silicone and acrylic acid incorporating Gueroba (GGE) and Macaúba (GM) vegetable oils and comparing them to Sweet Almond Oil (GA), considered to have a gold standard. The formulations were evaluated for physical stability, texture profile, rheology and sensory analysis through the Sorting Test. All gel formulations allowed the incorporation of vegetable oils and remained stable, without variation in their organoleptic characteristics; the GM formulation presented the best spreadability performance, with Eimax 3739.8 mm2

. As for texture, the GGE formulation recorded lower Firmness values (4.73 g). Rheological evalu- ation determined that all formulations showed pseudoplastic behavior, with the presence of thixotropy and

better recovery for GM formulation, which is characteristic of semi-solid formulations for topical use. Sensory analysis in volunteers indicated that the samples have a similar spreadability profile. The results obtained indicate that the fatty acids influence the sensory profile of the formulations, being a differential factor in the sensory performance of cutaneous preparations destined to skin care.