Life cycle assessment of rose oil and rose water production: a case study in Iran

Fereidani, B. M.; Üçtuğ, F. G.

doi:10.1007/s13762-023-04821-z

Cited by 2 publications

(1 citation statement)

References 51 publications

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“…Aromas and perfumes are frequently added to skin care products to mask the natural smell of certain raw materials and produce a pleasant sensation for the consumer in the using phase. The production of fragrances demands a high consumption of raw materials [219] and biotechnological means could be used to replicate essential oils and produce volatile compounds (e.g., terpens) with pleasant notes [220]. Common fragrance compounds such as sandalwood, patchouli and vanilla have already being produced by fermentation processes [221][222][223][224].…”

Section: Other Compounds 111 Aromas and Delivery Systemsmentioning

confidence: 99%

Unlocking the Potential of Fermentation in Cosmetics: A Review

Pérez-Rivero

López‐Gómez

2023

Fermentation

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The cosmetic segment is a rapidly growing industry that has been challenged in recent years due to the origin and impact of its ingredients and manufacturing techniques. With a focus on reducing carbon dioxide emissions and improving the degradability of products, many conventional ingredients are being dismissed to meet more exigent regulations and consumer ethical demands. Biotechnology, and fermentation as the core technology, is a solution to support and drive more sustainable growth for the cosmetic industry. This review presents the latest research and development in fermentation applied to cosmetics and showcases multiple examples throughout all classes of ingredients: from functional compounds, such as oil and surfactants, to multi-faceted molecules with a wide spectrum of formulations and skin benefits derived from their emulsifying, antimicrobial or antioxidant properties. The bottlenecks associated with the commercialization of such ingredients, together with successful examples, are also discussed. The shift towards a bio-based beauty industry requires a combination of technical, regulatory and marketing efforts. Fermentation strategies to better utilize low-cost substrates and optimize microorganisms and processes will reduce overall costs, reducing the price gap with traditional methods of production. The testing, standardization and regulation of these new ingredients need to catch up with the fast research happening in the field. Finally, consumer communication is key to achieve a successful introduction of biotech ingredients in the market.

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