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KMID : 1145120180160030369
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Asian Journal of Beauty and Cosmetology
2018 Volume.16 No. 3 p.369 ~ p.379
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Coloring Power and Changes in Hair Quality from Natural Pigment from Red Paprika
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Kim Ju-Sub
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Abstract
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Purpose: This study examines if the natural pigment of red paprika can be used as an ingredient in hair colorants.
Method: In the study, the paprika pigment was applied to hair specimens in varying levels. To investigate coloring performance, L*a*b*value and coloring power were assessed, and to observe hair quality change, hair tensile strength and cuticle images were investigated.
Results: As a result, the L*, a*, and b* values were found to increase the hair specimen levels moved up in 10 min and 20 min of heat treatment. The dE values were found to increase with a huge gap until hair level 9 in specimens receiving 10?20 min heat treatments. In the 10?20 min heat treated specimens, the K/S values, compared to healthy hair, rose slightly with the specimen level increase. The 20 min heat treatment was found to have generally higher coloring power than the 10 min case. Next, it was found that the higher the specimen levels, the lower the tensile strength. Lastly, the cuticle images herein showed that the specimens at higher levels had more detachment than healthy hair.
Conclusion: Based on the above findings, it was found that the paprika pigment can be utilized as an ingredient for natural coloring preparation. Further research is recommended to improve the dyeing ability by deepening preand post-treatment studies.
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KEYWORD
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Paprika, Hair, Natural, Dye power, Change
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