Researchers from the NYU Tandon School of Engineering have developed an innovative protein-based gel, known as Q5, with the potential to enhance the performance and sustainability of personal skincare products. This groundbreaking material promises to increase product stability in the mildly acidic environment of human skin, paving the way for the development of more eco-friendly skincare solutions that respond to consumer demand for responsibly sourced ingredients.
The skincare industry, which is projected to be worth $74.12 billion USD by 2027 with an annual growth rate of 8.64%, is a highly competitive landscape. Companies are constantly in search of ways to gain a competitive edge by developing superior products without the drawbacks associated with current options.
A recent study published in ACS Applied Polymer Materials by a team led by Jin Kim Montclare, a Professor of Chemical and Biomolecular Engineering, explores the potential of the protein-based gel, Q5. The protein has the potential to enhance the flow-related properties of skincare products, making them more stable in the slightly acidic conditions of human skin. This could lead to the creation of more sustainable skincare products with improved performance and durability.
Skincare products ranging from cosmetics to medicinal creams rely on complex formulations, often using emulsions or gels, to deliver active ingredients effectively. The effectiveness of these products is largely dependent on the stability of these formulations under various environmental conditions, particularly pH.
Conventional product formulations often use ingredients like polysaccharides or synthetic polymers to achieve the desired texture, stability, and skin compatibility. However, these traditional ingredients have raised environmental concerns due to their sourcing and sustainability.
To address this issue, Montclare and her team developed the self-assembling protein, Q5. This protein demonstrated remarkable pH stability in their study. Its unique structure facilitates the formation of robust gels that resist degradation in acidic conditions, thereby improving the durability and performance of skincare products. This represents a significant advancement over previous protein-based gels, which typically disintegrate in lower pH environments.
The study indicates that Q5 could be sustainably produced through bacterial or yeast fermentation. This method bypasses the ethical and ecological issues linked to animal-derived proteins or synthetic polymers. The protein’s natural ability to attract and retain moisture also allows it to bind various molecules, enhancing its versatility as a moisturizer or binding agent in skincare products.
The research suggests that protein-based flow modifiers such as Q5 could soon become a key component in the next generation of high-performance skincare products. They can help brands meet consumer demand for sustainable beauty solutions without sacrificing quality or functionality.
