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논문 기본 정보

자료유형
학술저널
저자정보
예춘정 (계명문화대학교) 장혜영 (계명문화대학교)
저널정보
한국유통경영학회 유통경영학회지 유통경영학회지 제23권 제4호
발행연도
2020.8
수록면
95 - 109 (15page)

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Purpose: This study is to confirm the potential as a raw material for functional cosmetics using non-commodified melon extract, and propose a strategic plan for successful functional cosmetics development and release. Research design, data, and methodology: In Study 1, Korean melons, the specialty of Seongju region, were extracted by three stage filtration, and skin improvement effects were compared with other extracts, cucumber and watermelon. Melon extracts have been shown to be effective in skin whitening, aging prevention, and inflammation relief. In Study 2, Based on the results of Study 1, four test products for scalp care were developed. Then, we evaluated the purchase intention and intent to recommend to other consumers when released in the actual market, as well as the technological, competitive, and marketable products perceived by consumers. Results: It was confirmed that melon extracts have an excellent effect in preventing skin aging, especially in relieving inflammation, as well as a whitening effect that can change skin pigmentation caused by exposure to UV rays such as melasma. However, the consumer response to the fragrance was relatively low. Conclusions: Many researchers in Korea have developed various functional beauty products using Korean melons, but many have failed. In this study, the skin improvement effect of the melon extracts were tested to confirm the research results that the melon extracts can be used as a raw material for the development of functional cosmetics. Therefore, based on the results of this study, strategic issues for launching functional cosmetics using melon extract is suggested. In addition, a plan for the successful launch of new functional cosmetics developed by local governments, the origin of Korean melon, was proposed. This study may serve as a basic research for the development of functional cosmetics using Korean melon for future research.

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