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مقالات فارسیISIکنفرانسهاژورنالها

Comparative Study of Horse Oil-Based Diethanolamide and Commercial Nonionic Surfactants in Shampoo Formulations

محل انتشار: نشریه پیشرفته شیمی، دوره: 10، شماره: 1
سال انتشار: 1406
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 6

فایل این مقاله در 19 صفحه با فرمت PDF قابل دریافت می باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:
https://civilica.com/doc/2737553

شناسه ملی سند علمی:

JR_AJCS-10-1_005

تاریخ نمایه سازی: 22 مهر 1405

چکیده مقاله:

A novel shampoo formulation incorporating horse DEA, synthesized from horse oil fatty acids rich in omega-۳, omega-۶, and omega-۹ fatty acids, was developed for the care of fine and brittle hair. This study compared the physicochemical characteristics, microbiological safety, and performance of horse DEA-based shampoo with those of commercial nonionic surfactant systems. The optimized formulation contained sodium laureth sulfate, cocamidopropyl betaine, polyquaternium-۷, guar hydroxypropyltrimonium chloride, horse DEA (۱–۵%), horse oil, and citric acid, with horse DEA functioning as a detergent and emulsifying agent. Microbiological analyses demonstrated that total aerobic mesophilic microorganisms were within the permissible limits, while Enterobacteriaceae, Staphylococcus aureus, Pseudomonas aeruginosa, yeasts, and molds were not detected, indicating compliance with the relevant GOST ISO standards (۲۱۱۴۹-۱۳, ۳۲۰۶۴-۱۳, ۲۲۷۱۸-۱۳, ۲۲۷۱۷-۱۸, and ۱۶۲۱۲-۱۶). Additionally, toxic heavy metals, including lead, arsenic, mercury, and manganese were not detected according to GOST ISO/TR ۱۷۲۷۶-۲۰۱۶. These findings indicate that the developed formulation meets established microbiological and toxicological safety requirements and represents a promising ingredient system for cosmetic shampoo applications.

کلیدواژه ها:

Horse DEA ، HLB ، CMC ، guar hydroxypropyltrimonium chloride ، horse shampoo

نویسندگان

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Department of Food and Parfumery-Cosmetic Product Technology of the Faculty of Food and Wine Technology of Tashkent Institute of Chemical Technology, Tashkent, Uzbekistan

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Department of Food and Parfumery-Cosmetic Product Technology of the Faculty of Food and Wine Technology of Tashkent Institute of Chemical Technology, Tashkent, Uzbekistan

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School of Chemistry and Chemical Engineering, Qilu University of Technology, Jinan, China

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School of Food Science and Technology, Jiangnan University, Wuxi, China

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Department of Food and Parfumery-Cosmetic Product Technology of the Faculty of Food and Wine Technology of Tashkent Institute of Chemical Technology, Tashkent, Uzbekistan

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Department of Food and Parfumery-Cosmetic Product Technology of the Faculty of Food and Wine Technology of Tashkent Institute of Chemical Technology, Tashkent, Uzbekistan

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Department of Food and Parfumery-Cosmetic Product Technology of the Faculty of Food and Wine Technology of Tashkent Institute of Chemical Technology, Tashkent, Uzbekistan

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Department of Food Technology, Faculty of Production Technologies, Gulistan State University, Gulistan, Uzbekistan

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Department of Economic and Management, Tashkent State Technical University, Tashkent, Uzbekistan

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Graduate School Business and Entrepreneurship under the Cabinet of Ministers of the Republic of Uzbekistan, Tashkent, Uzbekistan

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