Evaluation and formulation of Spirulina platensis proteins for potential applications in hair care products

Abstract

Spirulina platensis, a blue-green algae belonging to family Phormidiaceae, is well-known for its unique nutritional profile and high protein content. This study aims to isolate its proteins, formulate them into a cream and evaluate its potential as a hair treatment. S. platensis were collected from Nuweiba, Egypt and its protein was extracted, analyzed and used to prepare a cream. The cream was applied on natural hair strands compared to a control cream containing no protein. Both hair strands groups were observed via Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), Atomic Force Microscopy (AFM) and evaluated by Fourier-transform infrared spectroscopy (FTIR), Raman spectroscopy, as well as, thermal analysis tests including thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC). The SEM images of the test group showed more intact cuticle with the absence of cracks and holes, also, the TEM images showed stronger non-porous cuticle compared to the control group. The AFM images of the test group was smoother with lower roughness average and step height compared to the control group. On the other hand, the raman spectra showed different band intensities for disulfide bonds and C-S bonds as well as increased number of b sheet conformations in the test group which is responsible for the smoothing effect. The thermal analysis tests revealed a clear difference between both groups as an indication of improved keratin structure on the test group. S. platensis proteins could be introduced as a potential candidate for hair care products.