Elaboración de gel antibacterial a partir de alcohol artesanal con hidrolato de manzanilla (Matricaria chamomilla) y aceite esencial de naranja (Citrus spp.)

Abstract

This research arises as an alternative to take advantage of the antimicrobial and cosmetic properties of orange peel essential oil and chamomile hydrolate, also seeks to make better use of these food waste and extraction by-products. In addition, the use of craft alcohol instead of industrial alcohol is intended to help the economic development of the enterprises (alcohol producers) emerged in pandemic and to reduce the production costs of the antibacterial gel. Orange essential oil (extraction yield of 0.22 wt.percent) and chamomile hydrolate were obtained by steam distillation and characterized by FTIR spectroscopy, the artisanal alcohol was rectified from 61 to 80-81 Gay-Lussac degrees by distillation. Five formulations of the antibacterial gel (at 70 percent alcohol by weight) were prepared and the effect of the concentration of orange essential oil (0,1; 0,5; 1; 1,5 and 2 percent by weight) on its viscosity was studied with a completely randomized experimental design; additionally, organoleptic tests were carried out by sensory analysis applied to 10 evaluators of different ages and professions with a balanced incomplete block experimental design. The concentration of essential oil in the formulation influenced the viscosity of the final product, also presented significant differences between the color, odor and consistency of the antibacterial gel. The formulation most liked by the evaluators was the one containing 1,5 percent by weight of orange essential oil (GAF4).