The Quality of Lip Balm Produced with Grape Pomace Addition

Patrycja Łusiak, Paulina Kęska, Jacek Mazur, Monika Wójcik and Paweł Sobczak ()
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Patrycja Łusiak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
Paulina Kęska: Department of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Jacek Mazur: Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
Monika Wójcik: Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
Paweł Sobczak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland

Sustainability, 2025, vol. 17, issue 13, 1-12

Abstract: In recent years, there has been growing consumer interest in foods and cosmetics containing ingredients of natural origin. During the production process, a by-product of pomace is generated, which is regarded as a dispensable product by the food industry. However, studies have clearly indicated that fruit and vegetable pomace is a valuable source of many nutrients, whose beneficial effects on human health and appearance may represent an added value in its secondary use. Incorporating pomace into cosmetic products enhances their aesthetic value and can enrich them with naturally occurring polyphenols, which is in line with the circular economy model. In the present study, we determined selected mechanical properties of lip balms containing different amounts of grape pomace, for example, the kinetic friction against artificial leather, hardness, penetration performance, maximum shear force, and sample penetration resistance. Moreover, the antiradical activity against DPPH and the total phenolic content were determined, and the colour parameters were analyzed. All tests were conducted on lip balm samples containing 1, 3, and 5% fruit pomace and a control sample. Analysis of the penetration performance showed no statistically significant differences between the individual samples. However, differences in the values of other physical properties were noted. Moreover, the antiradical activity against the synthetic radical DPPH and the total phenolic content increases the value of lip balms with increasing amounts of pomace added. The colour of the lip balms also darkens with increasing amounts of pomace added. The innovative use of grape pomace is in line with sustainable development, and its properties enhance the effects of lip balms.

Keywords: pomace; lip balm; sustainable production; cutting; penetration; cosmetology (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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