Tomato pomace (TP) has previously been identified as a coproduct that is rich in bioactive molecules, with potential beneficial effects for health. For tomato pomace that is composed of the skin, seeds and fibers, the challenge is to recover the molecules of interest trapped in the biopolymers. The use of deep eutectic solvents to extract metabolites from vegetable materials could present some advantages. Four natural deep eutectic solvents (NaDESs) were synthesized and characterized by infrared spectroscopy, thermogravimetry (TG) and differential scanning calorimetry (DSC). The TP was treated by maceration at moderate temperatures with the NaDESs. We identified 39 extracted molecules by HPLC–DAD, which revealed an abundance of hydroxy/methoxy flavones, flavanols, flavonols, phenolic acids, carotenoids and tannins, as well as a certain selectivity in the extracted molecules. Four cosmetic formulations that included the NaDESs were prepared. The NaDESs showed film-forming properties, which were harnessed for the final formulations, thanks to their biocompatibilities. Finally, the coupling of the extraction and formulation is a way to preserve the quality of the extracts and prepare ecodesigned formulations.

The properties of vegetable oils can be improved by initiating their polymerization, in order to increase their viscosity, their thermal stability and their drying capacity. A process based on cold plasma treatment represents mild and ecofriendly conditions to get pre-polymerized vegetable oils. A pre-polymerized sunflower vegetable oil was chosen to prepare water-in-oil-in-water emulsions, using an association of biobased surfactants. Emulsification conditions were optimized using central composite design (CCD) and principal component analysis (PCA) based on temperature (25–50 °C), casein content (1.5–3.5% w/w), and alkylpolyglucoside (APG) concentration (1.5–3.5% w/w). Evaluated responses were the onset of destabilization (OOD), creaming index (CI), and droplet sizes. CCD results suggest an optimum at temperature of 35 °C using 3.0% of APG and 1.8–3.9% of casein, yielding lower water droplet diameters ensuring emulsion stability. Furthermore, PCA results highlighted a positive correlation between ODD and the total amount of surfactant (Pearson correlation coefficient = 0.67), and a negative correlation between CI and the total amount of surfactant (Pearson correlation coefficient = -0.62). Casein rate and temperature of emulsification are the factors which control the inner water droplet sizes of the studied system, while total amount of surfactant impacts the ODD and CI.