Evaluation and Formulation of Spirulina Platensis Proteins for Potential Applications in Hair Care Products

This study investigates the potential of Spirulina platensis proteins in hair care products by formulating them into a cream and comparing its effects on natural hair strands to a control cream without protein. The analysis using various microscopy and spectroscopy techniques showed that the protein-infused cream resulted in more intact and smoother hair cuticles, with fewer cracks and holes, compared to the control. The test group also exhibited stronger non-porous cuticles, lower surface roughness, and improved keratin structure, as indicated by thermal analysis. These findings suggest that S. platensis proteins could be a promising ingredient for hair care products.