<![CDATA[Raspberry fruit (Rubus rosifolius Sm.) contains bioactive compounds with potential for use in hair care products, but the physical properties and stability of a shampoo containing its extract require evaluation. This study aimed to formulate raspberry fruit extract shampoo and assess the effects of extract concentration on its physical characteristics and stability. The fruit was extracted by maceration with 96% ethanol and incorporated into four shampoo formulations containing 0% (F0), 5% (F1), 10% (F2), and 15% (F3) extract. Organoleptic properties, homogeneity, pH, foam height, viscosity, spreadability, and adhesion were evaluated. Physical stability was assessed over six cycles of alternating storage at 4 ± 2°C and 40 ± 2°C. Selected parameters were compared before and after the cycling test using paired t-tests. From 500 g of dried material, 114 g of concentrated extract was obtained, corresponding to an extraction yield of 22.8%. All formulations remained visually homogeneous, with pH values ranging from 6.09 to 6.39. Increasing extract concentration was associated with higher viscosity and adhesion and lower spreadability and foam height. Foam height in F2 fell below the study’s stated range in weeks 3 and 4, while F3 remained below it throughout observation. No statistically significant differences were reported between measurements before and after the cycling test for pH, foam height, viscosity, spreadability, or adhesion (p > 0.05). Raspberry fruit extract could be incorporated into shampoo, but further formulation work is needed to improve foam height at higher extract concentrations.]]>
