Produção e desenvolvimento de creme hidratante a partir de extratos vegetais de cacau (Theobroma cacao) e da amora (Morus nigra)

Abstract

The cosmetics industry is one of the fastest growing in the market, in the areas of personal hygiene, perfumery and cosmetics. Due to its dynamic and continuous drive for product innovation, its growth is also superior to that of other industrial sectors. When it comes to cosmetics for body use, moisturizers belong to a category of outstanding products in this segment, being responsible for guaranteeing the deep hydration of the skin. In this sense, according to the technical standards of the National Health Surveillance Agency (ANVISA) a formulation of a moisturizing cream containing plant extracts of cocoa and blackberry was developed. The study methodology was applied research, of an experimental nature, which involved 03 samples of moisturizing cream prepared from plant extracts. For the study, a protocol of moisturizing cream was created, submitted to accelerated stability, at room temperature, having as analysis the parameters: pH, viscosity, density, and organoleptic characteristics such as color and odor. The periodicity of evaluation of the samples took place from the pre-established protocol according to the recommendations of the Cosmetic Products Stability Guide. As a result, a formulation was developed that presented physicochemical stability, in addition to a pleasant fragrance. The final product can be produced and marketed, meeting the current parameters of legislation on moisturizing creams, and, in addition, it contains mineral salts and antioxidant properties that prevent premature aging.