Cydonia oblonga Mill. Whole-Fruit Extract as a Multifunctional Cosmetic Ingredient: Biocompatibility and Concentration-Dependent Effects on the Rheological and Sensory Properties of O/W Emulsions

Background

Cydonia oblonga Mill. is a promising plant-derived ingredient for topical formulations due to its phytochemical composition and potential biological and technological properties. This study aimed to evaluate C. oblonga extract as a multifunctional cosmetic ingredient and investigate its concentration-dependent effects on the physicochemical, rheological, and sensory properties of oil-in-water (O/W) emulsions. Materials and Methods: Aqueous and 70% ethanolic extracts were prepared by maceration and reflux extraction and evaluated for phytochemical composition and antioxidant activity. The selected extract was assessed for in vitro biocompatibility and antibacterial activity and incorporated at increasing concentrations (1%, 3%, and 5%) into O/W emulsion creams prepared by a conventional hot emulsification method, involving separate heating of the oil and aqueous phases, followed by their combination under mechanical stirring and subsequent addition of the extract during cooling. The formulations were evaluated for pH, steady-shear, oscillatory and thixotropic rheological properties, and sensory characteristics.