Sustainable Green Processing of Grape Pomace Using Micellar Extraction for the Production of Value-Added Hygiene Cosmetics

Wasilewski, Tomasz; Zarębska, Magdalena; Stanek, Natalia; Zajszły‐Turko, Ewa; Tomaka, Magdalena; Bujak, Tomasz; Nizioł–Łukaszewska, Zofia

doi:10.3390/molecules27082444

Cited by 21 publications

(18 citation statements)

References 92 publications

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“…The use of components from natural sources, such as agricultural by-products, not only supports the development of a value-added product (because of its sustainability) but also creates products that are more attractive to consumers. Thus, grape processing by-products were investigated for their potential use in cosmetic applications [14,15] including shower gels [13], face moisturizing creams [16], serums [17] and sunscreens [18].…”

Section: Discussionmentioning

confidence: 99%

“…1.07; Konica Minolta Sensing Europe B.V.) with the light source D65 were used. The CIE LAB system using three rectangular coordinates: lightness ( L *), relative to the green–red colour ( a *) and relative to the blue–yellow colour ( b *) was used by us following the method described in our earlier work [13]. Briefly, the chromaticity coordinates ( a *, b *) were represented in polar coordinates by the chroma ( C ), and the hue angle ( h *) was reported in degrees according to the below equations.

C^{*} goodbreak= \sqrt{{(a^{*})}^{2} + {(b^{*})}^{2}}

h^{o} goodbreak= \arctan \frac{b^{*}}{a^{*}}

The differences (Δ E ) between the colour of stems ferments and grape stems extract were calculated by the equation:

{normalΔ E}_{stem ferment / stem extract}^{*} goodbreak= \sqrt{{({normalΔ L}^{*})}^{2} + {({normalΔ a}^{*})}^{2} + {(Δ b^{*})}^{2}}

where

normalΔ

L *,

normalΔ

a * and

normalΔ

b * are the mathematical differences between stem ferment L *, a *, b *.…”

Section: Methodsmentioning

confidence: 99%

“…Grapes waste can be used as nutraceuticals, dietary supplements, phytochemicals [8] and natural food additives [9] including additives to improve the quality of animal feed [10] and other functional ingredients. The beneficial effects of grape by‐products associated with their bioactive components can be also used to produce therapeutic agents [11], antibacterial ingredients [12] and cosmetics [13].…”

Section: Introductionmentioning

confidence: 99%

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Kombucha fermentation as a modern way of processing vineyard by‐products into cosmetic raw materials

Stanek‐Wandzel,

Zarębska,

Wasilewski

et al. 2023

Intern J of Cosmetic Sci

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ObjectiveThe wine industry generates large quantities of by‐products presenting a remarkably valuable composition in phytochemicals. The process that can significantly increase the content of bioactive compounds is fermentation by yeast and other microorganisms. The current study presents, for the first time, an evaluation of the potential of grape stems extract and its ferments using the Scoby consortium, as a cosmetic raw material for improving the skin care properties of facial cosmetics.MethodsFermentation of grape stems using Scoby consortium was carried out for 10 and 20 days. Unfermented and fermented extracts were analysed for their antioxidant activity and chemical composition, with a particular emphasis on biologically active substances. Additionally, the influence of the addition of the obtained ferments to the model cosmetic creams on hydration, transepidermal water loss and skin pH were assessed.ResultsThe obtained results revealed that grape stems extract and its ferments are a rich source of phenolic compounds and show antioxidant activity, with the highest values observed for extracts on the 20th day of fermentation. Furthermore, the addition of the extract, as well as ferment, to the cream has a positive effect on skin hydration and reduces transepidermal water loss.ConclusionThese results suggest that grape stem extracts are a prospective source of active compounds that may be valuable ingredients for the cosmetic industry. Unfermented and fermented extracts can be used in moisturizing cosmetic formulations and also to complement the treatment of dry and sensitive skin.

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Section: Discussionmentioning

confidence: 99%

C^{*} goodbreak= \sqrt{{(a^{*})}^{2} + {(b^{*})}^{2}}

h^{o} goodbreak= \arctan \frac{b^{*}}{a^{*}}

The differences (Δ E ) between the colour of stems ferments and grape stems extract were calculated by the equation:

{normalΔ E}_{stem ferment / stem extract}^{*} goodbreak= \sqrt{{({normalΔ L}^{*})}^{2} + {({normalΔ a}^{*})}^{2} + {(Δ b^{*})}^{2}}

where

normalΔ

L *,

normalΔ

a * and

normalΔ

b * are the mathematical differences between stem ferment L *, a *, b *.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Kombucha fermentation as a modern way of processing vineyard by‐products into cosmetic raw materials

Stanek‐Wandzel,

Zarębska,

Wasilewski

et al. 2023

Intern J of Cosmetic Sci

Self Cite

View full text Add to dashboard Cite

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“…The peel of some tropical fruits as well as the roots of some equatorial plants were used as sources of starch [ 6 ]. Grape pomace, a waste material from wine production, has been used for the preparation of cosmetic components in shower gels [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Drying Treatments and Sieving on Royal Gala Apple Pomace, a Thickening Agent with Antioxidant Properties

Cossignani

Ianni

Blasi

et al. 2023

Plants

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Currently, there is an increasing interest in the search of natural derived materials as valuable substitutes for microplastics. One of the categories investigated, represented by thickening agents deriving from agri-food waste and apple pomace (AP), was considered of interest. In this study AP was submitted to three different treatments and drying conditions (oven drying at 55 °C for 12 h; homogenization and oven drying at 55 °C for 12 h; homogenization and freeze-drying), and then grinded and sieved obtaining three different dimensional fractions (>400 µm, 250–400 µm and <250 µm). The hydroalcoholic extracts of these fractions, obtained by ultrasound-assisted extraction, were analyzed to compare their total phenol content (TPC), antioxidant properties, and phenol profile. Correlation studies between the above-indicated parameters were also carried out. The highest values of TPC, antioxidant capacity, and phenol content (determined by liquid chromatography) were found for oven dried AP (250–400 μm) or homogenized and freeze-dried (> 400 μm) samples. Both samples were most suitable to form stable hydrogels and the sample obtained after drying at 55 °C showed the best performances in terms of ability to form a stable hydrogel. Among the studied treatments and drying conditions, the oven dried AP was demonstrated to be an interesting stabilizing material with potential applications in many fields (such as food, cosmetics, and nutraceuticals) showing both antioxidant activity and thickening capacity.

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“…This very inexpensive by-product has permanently attracted the attention of researchers leading to an interest in the study of different uses in various domains: as ingredients in the food industry [5,6], as additive in animal feed [7], in cosmetics, medicine, etc. [8,9]. Other traditional applications of grape pomace have been its use as fertilizer.…”

Section: Introductionmentioning

confidence: 99%

Investigation regarding the potential application of grape pomace extracts on in vitro plant growth and development

Bran

Nicuţă

Grosu

et al. 2022

Ovidius University Annals of Chemistry

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The grape pomace hydroalcoholic extracts obtained by two different extraction methods were tested for biostimulatory potential activity for Origanum vulgare L. cultures. The total polyphenols contents of extracts were evaluated by Folin-Ciocalteu method. Characteristics such as: pH, salinity, conductivity and total dissolved solids were determined. FTIR and UV spectra of extracts were also recorded. The effect of grape pomace extracts on growth and development of oregano plant were studied by carrying out in vitro propagation of oregano on Murashige and Skoog basal medium supplemented with different concentrations of grape pomace extracts. Biometric measurements, growth rate and biomass accumulation have been narrowly monitored for all samples and compared to the control sample. The results have shown that the morphogenetic response depends both on the proportion in which basal medium was supplemented and on the extraction method used. A stimulation of growth and development at a low concentration of grape pomace extracts has been noted. The best results were observed in the samples with 1 and 5 % of grape pomace extract obtained by classical extraction.

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Sustainable Green Processing of Grape Pomace Using Micellar Extraction for the Production of Value-Added Hygiene Cosmetics

Cited by 21 publications

References 92 publications

Kombucha fermentation as a modern way of processing vineyard by‐products into cosmetic raw materials

Kombucha fermentation as a modern way of processing vineyard by‐products into cosmetic raw materials

Effect of Different Drying Treatments and Sieving on Royal Gala Apple Pomace, a Thickening Agent with Antioxidant Properties

Investigation regarding the potential application of grape pomace extracts on in vitro plant growth and development

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