Produção de creme base com óleo de macadâmia: uma comparação com um creme comercial

Abstract

The aim of this study was to develop and compare moisturizing creams formulated with macadamia oil, extracted on the bench and commercially, compared to an industrial cream with macadamia available on the market. The justification is associated with the growing demand for natural, sustainable and low-cost cosmetics, as well as the need for more accessible alternatives to industrialized products. The methodology included the artisanal extraction of oil by maceration with mineral oil, the preparation of a lanette®-based cream, the incorporation of the oils into experimental samples, and the performance of physicochemical analyses (pH, viscosity, density, volatile content), stability tests (centrifugation and thermal stress), as well as organoleptic and colorimetric evaluations. From these analyses, it was observed that the produced samples (OP and OC) showed satisfactory physicochemical performance and pleasant sensory characteristics, similar or superior to the commercial product (CC), although the cream with artisanal oil demonstrated a higher volatile content, which may affect its long-term stability. The sample with commercial oil, in turn, exhibited a more homogeneous appearance and moderate stability. The commercial product showed greater thermal resistance but lower creaminess and more variability in density. The colorimetric analysis indicated subtle differences between formulations, all within acceptable visual standards. Therefore, it can be concluded that it is possible to produce effective and stable moisturizing creams with artisanal macadamia oil, achieving results comparable to industrial products and representing a promising alternative in the development of natural cosmetics.