Rheological, thermal and microestructural data of lemon essential oil structured with fatty gelators

ABSTRACT: Traditionally, oil structuring has been conducted merely in vegetable oils. Alternatively, essential oil structuring provides a great opportunity to develop the topical application of these oils without causing allergic contact dermatitis and improving the sensory properties. The thermal, rheological and microstructure data collection of lipidic matrices produced with representative gelators such as carnauba wax, stearic acid, glyceryl monostearate and hydroxyethyl cellulose in lemon essential oil were carried out by DSC, rheology and phase contrast microscopy measurements. This dataset is valuable to researchers interested in characterizing lipidic matrices produced with several gelators, once incorporated in different topical formulations. These data can be used for quality control of topical formulations having several textural features.

• Autores: Cabrera Navarro, Sergio Andrés; Rojas Camargo, John Jairo
• Tipo de recurso: Article of data
• Fecha de publicación: 2020
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/38815
• Acceso en línea: https://hdl.handle.net/10495/38815
• Palabra clave: Reología; Rheology; Aceites esenciales; Essential oils; Limón ácido; Lemons; Crystal structure; Gelators; Lipidic matrices; http://aims.fao.org/aos/agrovoc/c_2669; http://aims.fao.org/aos/agrovoc/c_4259; https://id.nlm.nih.gov/mesh/D012212
• Rights: openAccess
• License: https://creativecommons.org/licenses/by/4.0/