Optimization of Ultrasound-Assisted Emulsification of Emollient Nanoemulsions of Seed Oil of Passiflora edulis var. edulis

Passiflora edulis var. edulis is a plant of commercial interest because of it fruits. The seeds, a by-product in the food industry, can be a source of oil for cosmetic, pharmaceutical and food industries. The aims of this work were to optimize the ultrasonic-assisted emulsification conditions for o/w nanoemulsions and to evaluate the emollient activity of the seed oil. The optimum emulsification conditions were established, using the response surface methodology with a Box-Behnken design (BBD). The emollient activity of seed oil of P. edulis var. edulis was evaluated with healthy volunteers using a cutometer for skin moisture and viscoelasticity measurements. The optimal formulation variables (85.34 W of ultrasonic power, 5.96 irradiation time, 70.65% water and a 5:4 oil:surfactant ratio), resulted in considerable improvement in the properties of the ultrasonically formulated nanoemulsions. Finally, the seed oil of P. edulis var. edulis and the nanoemulsion generated by ultrasound presented emollient activity.