Physicochemical and Pharmacokinetic Fatty Acid Profiles from 3 Beans Drive Superior Lamellar Liquid Crystal Hair Treatment Cream Functionality with Lipomulse Luxe MB Emulsifier

Abstract

The green bean (Vigna radiate L.), red bean (Phaseolus vulgaris L.) and soybean (Glycine max L.) oils were studied and significant differences in appearance and yield of these oils were found. Soybean oil yielded the highest oil recovery (20.10 ± 0.55%) followed by green bean oil (2.36 ± 0.32%) and red bean oil (1.92 ± 0.04%). The major composition of the rich fatty acid profile was palmitic, stearic, oleic, linoleic and linolenic acids with its own unique physicochemical characteristics. Such as stearic acid of consensus log Po/w 5.93 and log S (ESOL) ‒5.73, and linoleic acid, consensus log Po/w 5.61 and log S (ESOL) ‒4.32 consensuses for these values were calculated based on some determinations results 76-77 being those with higher number of attempts). ADME analysis indicated that the absorption of all major FAs in GI was significantly high whereas, only limited penetration through skin and blood-brain barrier (BBB) were observed with synthetic accessibility score ranging from 2.31-4.91, respectively. While preparing the topical cream formulations, a composition containing green bean oil: red bean oil: soybean oil in 1:1:1 ratio stabilized with Lipomulse Luxe MB was identified to provide an optimal balance of softness, gloss, stability and hair-conditioning performance. The optimized base cream (F4) exhibited a viscosity of 48,442.33 ± 12.90 cP and maintained phase stability with no separation observed after seven heat-cool cycles. Notably, the formulation containing a 1:1:1 ratio of green bean, red bean, and soybean oils achieved significantly greater hair smoothness and glossiness, as determined by texture analysis and microscopic evaluation, thereby outperforming the other tested formulations. These findings support the suitability of bean oil-based formulations as novel cosmetic carriers.