Shandong Science

   

Preparation and process optimization ofpitaya pigmentlipstick

SONG Yingxuan, YIN Xinyi, LIANG Shulei, ZHANG Xinyu, ZHENG Zhenjia *   

  1. College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Taian 271018, China
  • Received:2025-03-13 Accepted:2025-05-07 Online:2025-10-23
  • Contact: Zheng Zhenjia E-mail:zhengzhenjia@sdau.edu.cn

Abstract: A natural pigment lipstick was developed using pitaya pigment as the primary ingredient. Four factors—the amounts of beeswax, coconut oil, cocoa butter, and pitaya pigment—were selected. Single-factor and response surface tests were conducted, with comprehensive sensory evaluation as the assessment criterion, to determine the optimal formulation for the pitaya pigment lipstick and to conduct texture analysis. The results showed that the optimal formulation for the pitaya pigment lipstick comprised 3.90 g beeswax, 12.34 g coconut oil, 1.00 g cocoa butter, and 0.96 g pitaya pigment. Under these conditions, the validation test yielded a sensory evaluation score of 95.07 ± 1.08, which closely matched the predicted value. The resulting lipstick had a smooth texture, moderate hardness, stable color, and caused no sensitive irritation to the skin. This study provides a reference for the development of pitaya byproducts and meets consumer demand for natural and safe products.

Key words: pitaya pigment, sensory evaluation, texture analysis, lipstick

CLC Number: 

  • TS202.1

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