The Role of Burdock and Black Radish Powders Obtained by Low-Temperature Drying in Emulsion-Type Hair Conditioners

Abstract

The aim of this study was to evaluate the potential role of burdock and black radish powders in emulsion-type hair conditioners. The studied plant powders were obtained by low-temperature drying. This method allows plants to retain many valuable nutrients, including vitamins or phytosterols, which have a positive effect on the condition of hair and skin. For the selected plant powders, the content of vitamin C and total polyphenolic content, as well as the degree of reduction of DPPH free radicals, were determined. Burdock and black radish powders proved to contain polyphenolic compounds and exhibited antioxidant activity, which is particularly evident in burdock powder. The plant material under study was also proven to contain vitamin C. The following stage of this study involved designing the formulations and preparing seven hair conditioner emulsions containing different plant-based powders at various concentrations. In the next step, the cosmetic prototypes were evaluated for their physicochemical and functional properties. The hair conditioners were found to have satisfactory functional characteristics, including dynamic viscosity, yield stress, and consistency. Colorimetric analysis showed that an increase in the concentration of burdock and black radish powders obtained by low-temperature drying in hair conditioners resulted in a more saturated color compared to the reference sample. The test results indicated that an increase in the concentration of the plant-derived powders contributes to an increase in the intensity of the yellow color of the samples.