Development of Nanoemulsion with ‎Vegetal Oils Enhanced by Melaleuca and ‎Lavender Essential Oils

Vegetable oils have been widely used as a basic component or active ingredient in cosmetic formulations, based on the concept that they are safe and biocompatible with the skin. Oil in water (O/W) Nanoemulsions were produced using Rice bran and Babassu oils and low energy emulsification methods, to evaluate their physical stability. The addition of lavender (Lavandula officinalis) (LEO) essential oil in those NANOEMULSIONS promoted a reduction in droplet size, which can be explained by the possibility of the essential oil molecules to penetrate the interface of the droplet and change its properties, promoting stability to the nanoemulsion. This effect is more pronounced when the essential oil is used in association with other vegetable oils, indicating a synergy action on the stability mechanism. The nanoemulsion was stable over the course of this study. In vitro assays showed that this formulation has a low irritation potential, and when applied to human skin during in vivo studies, improved the skin s moisture content and maintained normal pH value. In this research stable nanoemulsions obtained using essential oil and vegetable oils were evaluated after a period of 60 days. All nanoemulsions physicochemical properties were maintained and particle size were around 77nm.