Dairy bioactives and functional ingredients with skin health benefits

Augustyniak, Aleksandra; Gottardi, Davide; Giordani, Barbara; Gaffey, James; McMahon, Helena

doi:10.1016/j.jff.2023.105528

Cited by 7 publications

(2 citation statements)

References 88 publications

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“…Emulsions with EG L15 and a 5% hydrolysate showed the best effect on cell proliferation. In the graphs (Figure 6a,b), it can be seen that the concentration-response relationship was not linear, which is not an uncommon phenomenon in samples that are not pure but consist of a mixture of many components [39]. In general, emulsions containing a 5% protein hydrolysate showed better cell proliferation-stimulating activity than blank and "active" emulsions containing a 3% protein hydrolysate.…”

Section: Cytotoxic Mtt Assaymentioning

confidence: 95%

Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety

Vukašinović,

Pantelić,

Savić

et al. 2023

Cosmetics

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Bioactive peptides are promising cosmetic active ingredients that can improve skin health and appearance. They exhibit a broad spectrum of activity, including anti-aging, antioxidant, antimicrobial, and anti-inflammatory effects. The aim of this study was to develop a safe, stable, and efficacious environmentally friendly (“green”) emulsion using a milk protein hydrolysate as a model active ingredient. Potential emulsions were formulated with biodegradable emollients, stabilized with naturally derived mixed emulsifier, and prepared by cold process. They were evaluated for rheological behavior (continuous rotation and oscillation tests), physical stability (dynamic mechanical thermal analysis—DMTA test), and texture profiles, as well as cytotoxic, antioxidant, and antimicrobial effects. Rheological characterization revealed shear-thinning flow behavior with yield point from continuous rotation tests and predominantly elastic character from oscillation (amplitude and frequency sweep) tests, with small structural change detected in the DMTA test. These results implied satisfactory rheological properties and good stability. Texture analysis revealed acceptable spreadability and substantivity of the emulsions. The protein hydrolysate showed antioxidant activity. The developed emulsions showed low antibacterial activity against selected microorganisms, but this was due to the action of preservatives, not peptides. All potential emulsions showed a desirable safety profile. The results obtained provide the basis for the next stage of formulation development, i.e., in vivo efficacy tests.

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Section: Cytotoxic Mtt Assaymentioning

confidence: 95%

Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety

Vukašinović,

Pantelić,

Savić

et al. 2023

Cosmetics

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“…Scientific evidence indicates that dairy proteins, especially whey proteins, can stimulate MPS and improve the body composition when combined with resistance exercise or as part of a weight maintenance diet [83,84]. In addition, dairy proteins, including BAPs, have other health benefits, including lowering blood pressure, improving memory, decreasing the viability of cancer cells, and supporting skin health [85][86][87][88][89]. Dairy proteins have good and diverse functionalities and are applied in a great variety of food applications.…”

Section: Dairy Proteinsmentioning

confidence: 99%

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Liu,

Aimutis,

Drake

2024

Foods

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Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

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