Formulation and development of water-based fragrance from Patchouli essential oil using novel surfactant

Abstract

One of the newest and most popular innovations in the food, pharmaceutical and cosmetic sectors is the usage of nanoemulsions as an innovative delivery route for lipophilic compounds like flavors, perfumes and essential oils. The most popular scent items on the market are those with an alcohol basis. However, there is an increasing demand for alcohol-free perfume products because of the unpleasant characteristics of ethanol and its flammability. In this study, we used cetrimide and sodium dodecyl sulphate (SDS) ionic liquid as a surfactant. Patchouli oil nanoemulsion was formed by mixing patchouli oil, prepared cetrimide and sodium dodecyl sulphate ionic liquid and distilled water. The oil and water concentrations were kept constant, i.e., 0.2 ml and 1.8 ml, respectively, while the surfactant concentration was varied (0.5–2.0 ml). The ultrasound method is used to prepare the nanoemulsion to reduce the emulsifier and achieve a smaller particle size. Patchouli oil is widely used in perfumery as a fixative. The developed water-based nanoemulsion was characterized using polydispersity index (PDI), droplet size, pH, specific gravity, odour profile, and patch tests. The lowest polydispersity index of nanoemulsions observed is 0.154 and the least droplet size observed is 120–121 nm. This novel ionic liquid-based nanoemulsion is stable, yellowish in colour and transparent. The prepared nanoemulsion is applied in a soap base.