Optimization of solid soap production using Kilka fish oil (Clupeonella cultriventris)

Document Type : Research Paper

Authors

1 Department of Fisheries, Faculty of Natural Resources, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.

2 Evidence-based Phytotherapy & Complementary Medicine Research Center, Alborz University of Medical Sciences, Karaj, Iran.

10.22059/jfisheries.2025.394292.1459

Abstract

The growing consumer demand for sustainable and bio-based ingredients has driven significant interest in the incorporation of natural oils into cosmetic and personal care formulations, including soap. In light of this trend, the present study investigated the effects of integrating Kilka fish oil at varying concentrations (3%, 6%, and 12%) into soap formulations, with a focus on evaluating their physicochemical properties, antimicrobial efficacy, and sensory attributes. Preliminary analysis identified the primary fatty acid constituents of Kilka fish oil, with oleic acid (34.78%), palmitic acid (19.21%), docosahexaenoic acid (14.44%), and eicosapentaenoic acid (6.69%) being the most abundant. Physicochemical assessments confirmed that the produced soaps exhibited higher moisture content and pH levels within the permissible range of SNI standards. Notably, foam stability tests revealed a significant improvement (P<0.05) in foam retention after 15 minutes with increasing fish oil content, peaking at 12% concentration (3.00±0.33 cm). Furthermore, the formulated soaps demonstrated superior cleansing performance compared to conventional counterparts. Texture profile analysis indicated that hardness decreases significantly (P< 0.05) when fish oil exceeded (6%, with the lowest hardness, 56.8±9.87 N, observed in the 12% formulation. Concurrently, free alkali content was markedly lower in fish oil-enriched soaps (0.19±0.01%) and related to the control (0.65±0.07%) (P<0.05), suggesting enhanced mildness. Antimicrobial assessments revealed that the 12% Kilka fish oil formulation not only exhibited inhibitory effects against Staphylococcus aureus and Escherichia coli (as determined by MIC values) but also produced the largest inhibition zones (12.1 mm and 14.8 mm, respectively) (P<0.05). Sensory evaluations, however, indicated a decline in consumer acceptance for color, odor, and appearance at higher fish oil concentrations (>3%). Despite this, the 12% formulation received the highest scores for moisturizing and hydrating properties, underscoring its potential for dermatological benefits (P<0.05). In conclusion, the study advocates for the use of 12% Kilka fish oil in solid hand soap formulations, balancing functional efficacy with skin-friendly properties.

Keywords

Main Subjects

References

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Journal of Fisheries
Volume 78, Issue 4
December 2025
Pages 263-277

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