The influence of propolis on rheological properties of lipstick.

Synopsis ObjectiveThe 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. MethodMeasurements were taken using an RS6000 rheometer (Haake, Germany) with a cone-plate sensor. The cone parameters were as follows: diameter 35mm and angle 2 degrees. Textural tests were performed using the same cone-plate geometry. ResultsThe 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. ConclusionThe analysis of textural properties indicates that lipsticks with added propolis are more brittle and prone to crushing. However, the temperature increase (30 degrees C) does not cause significant changes to the textural characteristics of these lipsticks. Resume ObjectifL'objectif de ce travail etait d'etudier l'effet de la propolis sur les proprietes rheologiques et de texture de rouges a levres. Les rouges a levres etudies ne contenaient pas de composes synthetiques, des conservateurs, des parfums ou des colorants. Les proprietes rheologiques et texturales des rouges a levres prepares, avec ou sans propolis, ont ete etudiees en fonction de la temperature et de la periode de stockage. MethodeDes mesures ont ete prises a l'aide d'un rheometre RS6000 (Haake, Allemagne) avec un capteur cone-plan. Les parametres de cone ont ete les suivants: diametre 35 mm, angle de 2 degrees. Les essais de texture ont ete realises avec la meme geometrie cone-plan. ResultatsLes resultats de la recherche de proprietes rheologiques et de texture des rouges a levres, avec ou sans l'addition de propolis, indiquent la possibilite d'application du propolis en tant qu'additif avantageux pour ce type de produits cosmetiques. La presence de propolis ne modifie pas de facon significative les proprietes viscoelastiques des rouges a levres. Les cours de courbes d'ecoulement indiquent une fluidification par cisaillement, qui est tres avantageux d'un point de vue de l'application. Du point de vue rheologique, les proprietes de rouges a levres testes dans des conditions de deformation faibles montrent certains changements structurels, probablement en raison de la consolidation de la structure. ConclusionL'analyse des proprietes de texture indique que lesrouges a levres avec le propolis ajoute sont plus fragiles et sujettes a l'ecrasement. Cependant, l'augmentation de la temperature (30 degrees C) ne provoque pas d'importantes modifications aux caracteristiques de texture de ces rouges a levres.