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Copyright @ Pol J Cosmetol
Pol J Cosmetol 2017, 20(2): 146-152en  Application of sweet almond protein hydrolysates in glucosides-based shampoosEmilia Klimaszewska 1/, Anita Bocho-Janiszewska 1/, Marta Ogorzałek 1/, Tomasz Bujak 2/, Edyta Szmuc 2/, Ilona Podkowa 1/ 1/ Katedra Chemii, Wydział Materiałoznawstwa, Technologii i Wzornictwa, Uniwersytet Technologiczno-Humanistyczny w Radomiu 2/ Katedra Kosmetologii, Wydział Medyczny, Wyższa Szkoła Informatyki i Zarządzania w Rzeszowie Summary Introduction. The paper is devoted to possible applications of protein hydrolysates from sweet almond in shampoos based on glucosides. 7 recipes of shampoos, containing components approved by organizations that certify natural cosmetics were developed. Aim. The aim of this paper was assessment of the impact of the concentration of sweet almond protein hydrolysates on selected physicochemical and functional properties of shampoos. Materials and methods. The effect of the concentration of sweet almond protein hydrolysates (0-1.8%) on selected physicochemical and functional properties of shampoos, such as stability, dynamic viscosity, foaming ability, solubility in the water, ability to emulsify fatty soils, topography of hair surface and skin irritation was evaluated. Results. It was shown that increase in concentrations of hydrolyzed protein from sweet almond resulted in lower viscosity of the system, and thus, the shampoos solubility in water was improved. The increase of the sweet almond protein hydrolysates concentration leads to enhanced foaming properties of the shampoos. All the formulations tested were characterized by a high ability to remove dirt. The hair surface was assessed using a scanning electron microscope. It was observed that after applying the shampoo with sweet almond protein the structure of the hair was improved, compared to the hair prior to washing. It was also found, based on the zein number and patch testing, that the developed shampoo did not irritate human skin. Conclusion. On the basis of the tests performed it was found that the addition of sweet almond protein hydrolysates had a significant impact on individual parameters of shampoos. It was found that the optimal properties were revealed by the shampoo containing 1.2% of sweet almond protein. Key words: protein hydrolysates, shampoos, glucosides, quality, SEM, irritant potential |