<i>Triumfetta cordifolia</i> Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics
The cosmetics industry is searching for efficient and sustainable substances capable of stabilizing emulsions or colloidal dispersions that are thermodynamically unstable because of their high surface energy. Therefore, surfactants are commonly used to stabilize the water/oil interface. However, the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/15/13/2828 |
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| author | Michèle N. Fanwa Catherine Malhiac Nicolas Hucher Arnaud M. Y. Cheumani Maurice K. Ndikontar Michel Grisel |
| author_facet | Michèle N. Fanwa Catherine Malhiac Nicolas Hucher Arnaud M. Y. Cheumani Maurice K. Ndikontar Michel Grisel |
| author_sort | Michèle N. Fanwa |
| collection | DOAJ |
| description | The cosmetics industry is searching for efficient and sustainable substances capable of stabilizing emulsions or colloidal dispersions that are thermodynamically unstable because of their high surface energy. Therefore, surfactants are commonly used to stabilize the water/oil interface. However, the presence of a surfactant is not always sufficient to obtain stable emulsions on the one hand, and conventional surfactants are often subject to such controversies as their petroleum origin and environmental concerns on the other hand. As a consequence, among other challenges, it is obvious that research related to new—natural, biodegradable, biocompatible, available, competitive—surfactants are nowadays more intensive. This study aims to valorize a natural gum from <i>Triumfetta cordifolia</i> (<i>T. cordifolia</i>) as a sustainable emulsifier and stabilizer for oil-in-water (O/W) emulsions, and to evaluate how the nature of the fatty phase could affect this potential. To this end, O/W emulsions were prepared at room temperature using three different oils varying in composition, using a rotor–stator mixer. Resulting mixtures were characterized using optical microscopy, laser granulometry, rheology, pH and stability monitoring over time. The results demonstrated good potential for the gum as an emulsifying agent. <i>T. cordifolia</i> gum appears efficient even at very low concentrations (0.2% <i>w</i>/<i>w</i>) for the preparation and stabilization of the different O/W emulsions. The best results were observed for cocoglyceride oil due to its stronger effect of lowering interfacial tension (IFT) thus acting as a co-emulsifier. Therefore, overall results showed that <i>T. cordifolia</i> gum is undoubtedly a highly promising new bio-sourced and environmentally friendly emulsifier/stabilizer for many applications including cosmetics. |
| first_indexed | 2024-03-11T01:31:16Z |
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| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-11T01:31:16Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-5eba7dd5442540a2893a0a2c92b92e7c2023-11-18T17:20:41ZengMDPI AGPolymers2073-43602023-06-011513282810.3390/polym15132828<i>Triumfetta cordifolia</i> Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in CosmeticsMichèle N. Fanwa0Catherine Malhiac1Nicolas Hucher2Arnaud M. Y. Cheumani3Maurice K. Ndikontar4Michel Grisel5Université Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, FranceUniversité Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, FranceUniversité Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, FranceResearch Unit for Macromolecular Chemistry, Laboratory of Applied Inorganic Chemistry, Faculty of Science, University of Yaounde I, Yaounde P.O. Box 812, CameroonResearch Unit for Macromolecular Chemistry, Laboratory of Applied Inorganic Chemistry, Faculty of Science, University of Yaounde I, Yaounde P.O. Box 812, CameroonUniversité Le Havre Normandie, Normandie Univ, URCOM UR 3221, F-76600 Le Havre, FranceThe cosmetics industry is searching for efficient and sustainable substances capable of stabilizing emulsions or colloidal dispersions that are thermodynamically unstable because of their high surface energy. Therefore, surfactants are commonly used to stabilize the water/oil interface. However, the presence of a surfactant is not always sufficient to obtain stable emulsions on the one hand, and conventional surfactants are often subject to such controversies as their petroleum origin and environmental concerns on the other hand. As a consequence, among other challenges, it is obvious that research related to new—natural, biodegradable, biocompatible, available, competitive—surfactants are nowadays more intensive. This study aims to valorize a natural gum from <i>Triumfetta cordifolia</i> (<i>T. cordifolia</i>) as a sustainable emulsifier and stabilizer for oil-in-water (O/W) emulsions, and to evaluate how the nature of the fatty phase could affect this potential. To this end, O/W emulsions were prepared at room temperature using three different oils varying in composition, using a rotor–stator mixer. Resulting mixtures were characterized using optical microscopy, laser granulometry, rheology, pH and stability monitoring over time. The results demonstrated good potential for the gum as an emulsifying agent. <i>T. cordifolia</i> gum appears efficient even at very low concentrations (0.2% <i>w</i>/<i>w</i>) for the preparation and stabilization of the different O/W emulsions. The best results were observed for cocoglyceride oil due to its stronger effect of lowering interfacial tension (IFT) thus acting as a co-emulsifier. Therefore, overall results showed that <i>T. cordifolia</i> gum is undoubtedly a highly promising new bio-sourced and environmentally friendly emulsifier/stabilizer for many applications including cosmetics.https://www.mdpi.com/2073-4360/15/13/2828<i>Triumfetta cordifolia</i> gumsustainable substanceemulsifying and stabilizing potentialoil-in-water emulsionseco-design |
| spellingShingle | Michèle N. Fanwa Catherine Malhiac Nicolas Hucher Arnaud M. Y. Cheumani Maurice K. Ndikontar Michel Grisel <i>Triumfetta cordifolia</i> Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics Polymers <i>Triumfetta cordifolia</i> gum sustainable substance emulsifying and stabilizing potential oil-in-water emulsions eco-design |
| title | <i>Triumfetta cordifolia</i> Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics |
| title_full | <i>Triumfetta cordifolia</i> Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics |
| title_fullStr | <i>Triumfetta cordifolia</i> Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics |
| title_full_unstemmed | <i>Triumfetta cordifolia</i> Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics |
| title_short | <i>Triumfetta cordifolia</i> Gum as a Promising Bio-Ingredient to Stabilize Emulsions with Potentials in Cosmetics |
| title_sort | i triumfetta cordifolia i gum as a promising bio ingredient to stabilize emulsions with potentials in cosmetics |
| topic | <i>Triumfetta cordifolia</i> gum sustainable substance emulsifying and stabilizing potential oil-in-water emulsions eco-design |
| url | https://www.mdpi.com/2073-4360/15/13/2828 |
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