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The influence of propolis on rheological properties of lipstick
Author(s) -
Goik U.,
Ptaszek A.,
Goik T.
Publication year - 2015
Publication title -
international journal of cosmetic science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.532
H-Index - 62
eISSN - 1468-2494
pISSN - 0142-5463
DOI - 10.1111/ics.12213
Subject(s) - propolis , rheology , lipstick , rheometer , materials science , shear thinning , composite material , food science , mathematics , chemistry , organic chemistry
Synopsis Objective The aim of this work was to study the effect of propolis on the rheological and textural properties of lipsticks. The studied lipsticks were based on raw materials and contained no synthetic compounds, preservatives, fragrances or dyes. The rheological and textural properties of the prepared lipsticks, both with and without propolis, were studied as a function of temperature and storage period. Method Measurements were taken using an RS 6000 rheometer ( H aake, G ermany) with a cone–plate sensor. The cone parameters were as follows: diameter 35 mm and angle 2°. Textural tests were performed using the same cone–plate geometry. Results The research results of rheological and textural properties of lipsticks, with and without the addition of propolis, indicate the possibility of application of propolis as a beneficial additive to such type of cosmetics. The presence of propolis does not significantly alter the viscoelastic properties of the lipsticks. The courses of flow curves indicate shear thinning, which is very advantageous from an application point of view. From the rheological point of view, the properties of lipsticks tested in low deformation conditions show some structural changes, most likely due to consolidation of the structure. Conclusion The analysis of textural properties indicates that lipsticks with added propolis are more brittle and prone to crushing. However, the temperature increase (30°C) does not cause significant changes to the textural characteristics of these lipsticks.