Physical and sensory characteristics of soaps obtained using red hot pepper seeds oil (Capsicum annuum L.)

¹ University of Food Technologies Plovdiv, Department of Technology of Tobacco, Sugar, Vegetable and Essential oils, 4002 Plovdiv, Bulgaria
² Institute of Food Preservation and Quality Plovdiv, Agricultural Academy of Bulgaria, 4000 Plovdiv, Bulgaria

^* Corresponding author: nikolayadelinska@gmail.com

Abstract

Sensory profile of cosmetic products, including soaps, is essential to consumer perception. Therefore, soap manufacturers, using new and alternative raw materials, strive to improve the appearance of soaps, their consistency, their ability to foam, the feeling of cleanliness, the feeling on the skin after use, etc. The aim of this research is to determine the quality and sensory characteristics of soaps obtained with hot pepper seeds oil (Capsicum annuum L.) – an alternative raw material from waste plant products. Four different soap variations were crafted, employing diverse combinations of palm oil, coconut oil, and hot pepper seed oil in their formulations. Certain quality attributes of the soaps were assessed, including hardness, stickiness, and surface tension. Also, the sensory evaluation was made. The conclusions drawn from the study align with the findings obtained through physicochemical and chemical analyses of the soap samples. The results affirm the potential of hot pepper seed oil for cold process soap production, albeit within a restricted range to 10 %.