Abstract
The pequi (Caryocar brasiliense) is a typical fruit from the Brazilian Cerrado. From it, pequi pulp oil is extracted, a valuable product for cosmetic applications due to its high levels of unsaturated fatty acids and carotenoids. Carotenoids are antioxidant compounds that are easily oxidized. To improve pulp stability, emulsification techniques with carboxymethylcellulose at 1% (w/w) were used to encapsulate the pequi pulp oil at 1, 3, 5% (w/w), and 8% (w/w) of polysorbate 80(®) using a high-rotation mechanical stirrer. The pequi pulp oil was first characterized by FTIR and GC-MS. The results indicated the presence of chemical groups characteristic of the oil itself and the presence of a large proportion of fatty acids, which are essential for the maintenance of cutaneous hydration and the barrier, also acting in the tissue repair process. All emulsions presented stable over 120 days with slightly acidic pH values and were compatible with human skin. The droplet diameter was less than 330 nm, and the polydispersity index was around 0.3, indicating systems with low polydispersity. The Zeta potential (ζ) exhibited negative values sufficient to stabilize the emulsified systems. All emulsions behaved as non-Newtonian fluids, presenting pseudo-plastic and thixotropic properties that are considered important for topical applications.