Desenvolvimento de formulação cosmética capilar do tipo leave-in contendo óleo de macadâmia

Abstract

Hair fibers are constantly exposed to physical, chemical, thermal, and environmental agents that may compromise their structural integrity, leading to dryness, loss of shine, increased porosity, and frizz formation. In this context, leave-in hair cosmetic products stand out because they remain on the hair surface for a longer period, contributing to protection and improved appearance of the hair fiber. Among the ingredients used in these formulations, macadamia oil has potential application due to its emollient and conditioning properties, which are associated with the presence of fatty acids in its composition. Therefore, this study aimed to develop leave-in hair cosmetic formulations containing different concentrations of macadamia oil and to evaluate their preliminary stability and anti-frizz performance. Three formulations were developed: a base formulation without vegetable oil and two formulations containing 2.5% and 3.33% macadamia oil. The samples were subjected to preliminary stability tests by centrifugation and thermal cycling, as well as pH, spreadability, viscosity, and frizz control analyses. The formulations showed a homogeneous appearance, milky-white color, and characteristic odor, with no phase separation observed during the tests. The pH values remained within a range compatible with hair products, and the formulation containing the highest concentration of macadamia oil showed the best performance in frizz control. Thus, the results indicate that macadamia oil has potential for use in leave-in formulations, contributing to preliminary stability, application characteristics, and improved alignment of the hair fiber.