Preservation of cosmetics against Butkholderia cepacia complex using essential oils and multifunctional components

Author(s)

Ana Carolina Furian da Silva

• Document type: Master's Dissertation
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Ciências Farmacêuticas
• Defense date: 2023-12-11

Examining board members

Karina Cogo Müller; Carolina Borsoi Moraes; Laura de Oliveira Nascimento

• Advisor: Gislaine Ricci Leonardi; Karina Cogo Müller

Abstract

Concerns about microbial contamination in the pharmaceutical and cosmetic industries have led to questions about the safety of traditional chemical preservatives. Alternatives are being sought, such as "preservative-free" products with multifunctional components, such as caprylyl glycol and ethylhexylglycerin, as well as the use of natural preservatives like essential oils to preserve cosmetic formulations. However, there is a lack of solid evidence regarding the efficacy of these alternative preservatives against pathogenic bacteria. This study evaluated the antimicrobial activity of multifunctional compounds and essential oils, both individually and in combination, compared to conventional preservatives. Caprylylglycol, benzyl alcohol, potassium sorbate, sodium benzoate, ethylhexylglycerin, and essential oils of cinnamon, nutmeg, and clove, as well as standard preservatives like methylparaben, propylparaben, phenoxyethanol, methylchloroisothiazolinone, and methylisothiazolinone (MCI/MI), were tested. Strains of "Staphylococcus aureus" ATCC 6538, "Escherichia coli" ATCC 8739, "Pseudomonas aeruginosa" ATCC 9027, "Candida albicans" ATCC 10231, "Burkholderia cepacia" ATCC 25416, "Burkholderia cenocepacia" ATCC BAA-245, "Burkholderia multivorans" ATCC BAA-247, and clinical isolates of Bcc were used. All agents, except nutmeg essential oil, showed bacteriostatic and bactericidal activity against the tested strains. Conventional preservatives, parabens, and MCI/MI demonstrated greater antimicrobial capacity. For multifunctional compounds, caprylyl glycol, benzyl alcohol, cinnamon and clove oils had the best results individually (0.093 mg/mL to 64 mg/mL). Regarding the combination of preservatives, in some cases, there was an additive effect (FICI between 0.5 to 1.0), such as for caprylyl glycol + phenoxyethanol, but in most cases, the effect was indifferent (FICI between 1.0 to 4.0). The preservatives phenoxyethanol (0.3%), caprylyl glycol (0.3%), and cinnamon essential oil (0.15%) were incorporated into a non-ionic emulsion, and their physical-chemical and microbiological stability were evaluated. Combinations with caprylyl glycol were the most effective, inhibiting microbial growth from the 7th day. No changes were observed in the physical-chemical stability of the formulations. It was concluded that combinations with caprylyl glycol were effective in cosmetic preservation against Bcc strains, even against other microbial genera, providing an alternative to traditional preservatives (AU)

• FAPESP's process: 21/10967-2 - Preservation of cosmetics against Burkholderia cepacia complex using essential oils and multifunctional components
• Grantee: Ana Carolina Furian da Silva
• Support Opportunities: Scholarships in Brazil - Master