Influence of plum seed oil on emulgel sensorial and textural properties
Authors:
Radmila Kazanović
(DOO “Naut Group”, Bijeljina, Bosnia and Herzegovina)
,
Milica Martinović
(University of Niš, Faculty of Medicine, Department of Pharmacy, Niš, Serbia)
,
Vanja Tadić
(Institute for Medicinal Plant Research "Dr. Josif Pančić", Belgrade, Serbia)
,
Ana Žugić
(Institute for Medicinal Plant Research "Dr. Josif Pančić", Belgrade, Serbia)
,
Sofija Kovačević
(University of Niš, Faculty of Medicine, Department of Pharmacy, Niš, Serbia)
,
Ivana Kostić
(University of Niš, Faculty of Medicine, Department of Pharmacy, Niš, Serbia)
,
Ivana Nešić
(University of Nis, Faculty of Medicine, Niš, Serbia)
Abstract
The applicative characteristics of topical preparations can be assessed using sensory analysis as a subjective method and texture analysis as an objective method. In this study, the sensory and textural properties of an emulgel containing 6% (w/w) plum seed oil, as the natural oil obtained from renewable resources, were compared to a placebo emulgel, in which the plum seed oil was replaced by caprylic/capric triglycerides, commonly used in cosmetic formulations. Both emulgels were semi-solid in consistency, slightly shiny, easy to spread, and demonstrated rapid absorption, low stickiness, and low oiliness. The results indicated that plum seed oil had a comparable influence on the sensory and textural properties of the final product to that of caprylic/capric triglycerides. Differences in sensory characteristics were noted in terms of density, with participants reporting a lower density for the emulgel containing plum seed oil. Texture analysis was conducted 7 days, 14 days, and 28 days after preparation of samples. The texture analysis revealed that the presence of plum seed oil was associated with lower hardness (initial hardness of active emulgel was 0.25 ± 0.01 N while the hardness of placebo emulgel was 0.39 ± 0.04 N), leading to better spreadability. Apart from an increase in cohesiveness over time, likely due to the restructuring of the gel matrix, (from 0.85 ± 0.06 mJ to 1.38 ± 0.31 mJ, and from 0.83 ± 0.04 mJ to 1.62 ± 0.45 mJ for placebo and active emulgel respectively), other texture parameters remained statistically unchanged, indicating the physical stability of the emulgels during the study.
Keywords: plum seed oil, sensorial properties, textural properties, texture analyzer, emollient
How to Cite:
Kazanović, R., Martinović, M., Tadić, V., Žugić, A., Kovačević, S., Kostić, I. & Nešić, I., (2025) “Influence of plum seed oil on emulgel sensorial and textural properties”, Lekovite Sirovine 45(1), 1–7. doi: https://doi.org/10.61652/leksir2545336K
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