Essential Oils in Foot Care Products as an Indicator of Product Quality: An Analysis Considering Polish Consumer Perceptions and Preferences

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Authors: Elżbieta Bielak
Cited by: 0
References: 31

Abstract

ABSTRACT The article attempts to demonstrate that essential oils present in foot care products can be an indicator of product quality due to their valuable properties. To this end: (1) a survey was conducted to gather information on the use of such products by Polish consumers and on their opinions on them; (2) the information on the packaging of such products was analysed; (3) a detailed characterisation of the properties of essential oils found in foot care products was carried out based on an analysis of the literature data. It was shown that the products in question are used by 11% of consumers, mainly in connection with fungal infections, hyperhidrosis or inflammation. The oil that is most commonly present in these products is Melaleuca alternifolia oil. Thanks to the presence of oils, they are characterised by antimicrobial, refreshing, nourishing, regenerating, irritation‐soothing, smoothing, deodorising, stimulating and relaxing properties. But these natural substances may have sensitising and phototoxic effects. The studies confirm that the presence of oils in products contributes to the positive reception by consumers and can be perceived as a quality component, boosting competitiveness. They also contribute to raising awareness of the properties of these natural substances and the specific functions they perform as product ingredients. Thus, the analyses presented provide an important source of information for consumers but also for manufacturers of beauty products, mainly in the context of supporting the development of more environmentally friendly products and technologies, which is in line with the growing trend of sustainable care.

Fields of Study & Subjects

Essential Oils and Antimicrobial Activity Contact Dermatitis and Allergies Consumer Perception and Purchasing Behavior

Publication details

Journal / source
Flavour and Fragrance Journal
Volume
41
Issue
3
Pages
518–534
Publication date
12 March 2026
Language
EN