Nanoemulsion with wine lees: a green approach

Area of Science:

• Cosmetic Science
• Materials Science
• Biotechnology

Background:

• Wine lees, a byproduct of winemaking, contain bioactive compounds.
• Sustainable sourcing of cosmetic ingredients is a growing industry trend.
• Hair care formulations often seek novel moisturizing agents.

Purpose of the Study:

• To develop and evaluate nanoemulsion formulations containing wine lees extract for hair care.
• To investigate the moisturizing effects of these nanoemulsions on different hair types (untreated, bleached, bleached-colored).
• To assess the compatibility and stability of wine lees extract within the nanoemulsion.

Main Methods:

• Preparation of oil-in-water nanoemulsions (NE-OC and NE-OC-Ext) using specific ingredients.
• Hydration measurements using a Corneometer (capacitance method).
• Hair fiber characterization via Scanning Electron Microscopy (SEM) and thermal stability assessment using Differential Thermal Analysis (DTA).

Main Results:

• The nanoemulsion with wine lees extract (NE-OC-Ext) demonstrated superior hydration on bleached-colored hair compared to the formulation without extract (NE-OC).
• SEM analysis visualized the effects of the formulations on hair structure.
• DTA indicated good compatibility and stability of the wine lees extract within the NE-OC-Ext formulation, showing fewer exothermic degradation events.

Conclusions:

• Wine lees extract possesses significant moisturizing potential for hair care applications.
• The developed nanoemulsion (NE-OC-Ext) is a viable cosmetic formulation for enhancing hair hydration, particularly for treated hair.
• This research validates the use of winemaking byproducts as valuable raw materials for the cosmetic industry.