Development of Nanoemulsions from Sesame Seed Oil (So) and Raspberry Seed Oil (Ro): Antioxydant, Phisical Stability And In Vitro (Het-Cam) Evaluation

Nanoemulsions represent to cosmetic industry new options of formulations which are easier to apply, better functional benefit and potentially safer formulations. They are very interesting for cosmetic products intended for skin care and also for health products, due to the reduced size (range 20 to 500 nm) of the globules, which avoids processes of instability; they present transparency, fluidity, wettability, spreadability, increase skin penetration and good sensorial sensation. The main mechanism of instability of nanoemulsions is called Ostwald ripening, responsible to increase the average diameter of the emulsion globules, which, over time, the smaller globules have their contents enveloped by the larger ones. Recent research has investigated the effects of specific plant oils on skin hydration and barrier function, providing insights for personal care formulators. Among the so-called moisturizing agents commonly used in the cosmetic industry and which reduce Trans Epidermal Water Loss (TEWL) avoiding damage to the skin barrier, there are vegetable oils, especially sesame oil, raspberry seed oil. High-quality vegetable oils present specific compounds with common properties such as antimicrobial, antioxidant and anti-inflammatory activities and even moisturizing, emollient and sunscreen actions, making them attractive alternative and complementary treatments to soften the process of skin aging. This research proposes the development of nanoemulsions containing Sesame Oil (SO) added with Raspberry Oil (RO) by low energy method and consists and to evaluate in vitro SO and RO antioxidant activity; formulation studies; to instability process and in vitro evaluation HET CAM.