Estudio de la pre-estabilidad de un emulgel fitocosmético a base de aceite de Salvia hispánica (Chía) y ácido hialurónico.

Abstract

The cosmetic emulgel formulated with Salvia hispanica (chia) oil and hyaluronic acid has emerged in response to the growing demand for natural, effective, and sustainable skin care products. Given the characteristics of these ingredients, which are susceptible to degradation, this study aimed to evaluate the pre-stability of the emulgel through the analysis of its physicochemical, rheological, antioxidant, and microbiological properties. The initial characterization of chia oil showed a light yellow color, faint odor, and viscous texture, meeting quality standards reported in the literature. Preliminary stability tests, using centrifugation and thermal cycles, showed no phase separation, although slight variations in pH and extensibility were detected between cycles, with no significant differences between containers. For 60 days, the emulgel maintained pseudoplastic behavior, with greater stability in glass containers. The pH remained stable regardless of the type of container, but varied over time, showing temporary changes at 30 days, while extensibility remained stable in the glass container; unlike the plastic container, which showed constant variations throughout the storage period, demonstrating that glass offers greater stability. IR spectroscopy characterized the chemical structures of Salvia hispanica oil, hyaluronic acid, and vitamin E; the emulgel showed uniform chemical stability in both containers. DPPH analysis showed antioxidant activity in the emulgel, although limited by the nature of the base oil (IC50: 100.70 mg/mL). Initial microbiological control indicated the absence of pathogenic microorganisms, ensuring the safety of the formulation. These results suggest that the emulgel has potential for the Ecuadorian cosmetics industry, highlighting glass packaging to optimize the preservation of its properties and support the development of natural cosmetics.