Biological Activity of Fermented Plant Extracts for Potential Dermal Applications

Herman, Anna; Herman, Andrzej Przemysław

doi:10.3390/pharmaceutics15122775

Cited by 6 publications

(7 citation statements)

References 66 publications

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“…Due to the smaller molecular structures of active substances in fermented raw materials, antioxidant and anti-inflammatory properties may be increased by improved bioavailability [149,[152][153][154]. Bioferments in cosmetic products may stimulate natural skin defence mechanisms, reduce consequences of photodamage, whiten the skin, help in rebuilding the skin barrier, support the wound healing process, reduce the symptoms of acne, and protect the skin against pollution and oxidative stress [92,155]. It is worth mentioning that fermentation is also used in order to obtain biosurfactants from kitchen waste oil, whey, utilized soy molasses, and olive oil mill waste.…”

Section: Bioferments In the Cosmetic Industrymentioning

confidence: 99%

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Krzyżostan,

Wawrzyńczak,

Nowak

2024

Sustainability

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In recent years, the sustainability of cosmetic products has received growing interest from the cosmetic industry and consumers due to the recommendation of the implementation of the circular economy and the European Green Deal. The sustainable development strategy takes into account the reduction of waste and energy consumption, and covers all processes of producing and using cosmetics, starting from the method of obtaining raw materials, through to the process of producing cosmetics bulk, to the selection of packaging. Particularly, the selection of raw materials has a large impact on sustainability of cosmetic emulsion. One way of resource recovery is the use of agro-food by-products and discarded waste to produce cosmetic raw materials, because most of them possess value-added bioactive compounds, such as enzymes and nutrients with high functionality. Their recovery may be performed by more sustainable extraction processes, leading to natural oils, extracts, polymers, phytosterols, vitamins, minerals, and unsaturated fatty acids. A relatively new and innovative form of designing sustainable and bioavailable cosmetic raw materials is fermentation, where bioferments are obtained from plant-based and food waste raw materials. In addition, optimization of the emulsification process by applying low-energy methods is a crucial step in obtaining sustainable cosmetics. This allows not only a reduction in the carbon footprint, but also the preservation of the valuable properties of the used raw materials. The following paper discusses methods of creating sustainable cosmetic emulsions with energy-saving procedures and by using raw materials from food waste and the fermentation process.

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Section: Bioferments In the Cosmetic Industrymentioning

confidence: 99%

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Krzyżostan,

Wawrzyńczak,

Nowak

2024

Sustainability

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“…The results were expressed as a log reduction value (log CFU/g). R = log 0 − log t where: R-logarithmic reduction in the number of viable microorganisms log 0 -logarithm of the number of microorganisms in 1 g of cosmetic immediately after infection log t -logarithm of the number of microorganisms in 1 g of cosmetic after a specified time (7,14,28…”

Section: Determination Of Microbiological Purity Of the O/w Emulsionsmentioning

confidence: 99%

“…Therefore, fermented plants with antimicrobial activities could be a valuable raw material for the cosmetics industry. Moreover, fermented plants have many other valuable properties, such as antioxidant, anti-inflammatory, anti-melanogenic, and wound-healing activity useful for the cosmetics industry [14].…”

Section: Introductionmentioning

confidence: 99%

Determination of Post-Fermentation Waste from Fermented Vegetables as Potential Substitutes for Preservatives in o/w Emulsion

Herman,

Matulewicz,

Korzeniowska

et al. 2024

IJMS

Self Cite

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Post-fermentation wastes are rich sources of various biologically active compounds with antimicrobial activity, whose potential is not being fully exploited. One of the possible applications of post-fermentation waste may be its use as a natural preservative that effectively combats pathogens found in formulations. The study aims included the following: (1) compare the antimicrobial and antioxidant activity of fermented vegetable extracts (FVEs), (2) examine the inhibition of cosmetic-borne pathogens by FVEs, and (3) estimate the preservative effectiveness of FVEs in o/w emulsions. It was found that fermented white cabbage, cucumber, celery, and the mixture of fermented white cabbage, cucumber, and celery (1:1:1) showed antibacterial and antifungal activity against all the tested reference microbial strains. The addition of fermented cucumber, celery, and the mixture of fermented white cabbage, cucumber, and celery (1:1:1) to the o/w emulsion fulfilled criterion A of the preservative effectiveness test for S. aureus, E. coli, and A. brasiliensis, but did not fulfill the criterion for P. aeruginosa and C. albicans. The tested FVEs have comparable activity to inhibit pathogens in o/w emulsion as sodium benzoate. The results of our study prove that FVEs can be valuable raw materials supporting the preservative system, which, in turn, can significantly reduce the concentration of preservatives used in o/w emulsion.

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“…Fermentation significantly increases the content of phenols and anthocyanins, resulting in fermented products with stronger antioxidant activity compared to non-fermented plants [17]. Bacteria and fungi have great potential to produce antioxidants through the enzymatic hydrolysis of phenolic glycosides to free polyphenols [18]. Fermented plant extracts are obtained by the fermentation of plant raw materials in the presence of appropriate microorganisms (mainly bacteria and fungi).…”

Section: Introductionmentioning

confidence: 99%

“…Fermented plant extracts are obtained by the fermentation of plant raw materials in the presence of appropriate microorganisms (mainly bacteria and fungi). Microorganisms decompose plant components contained in plant materials, increasing the biological activity of the substrate by converting high-molecular compounds into low-molecular structures, resulting in increased compatibility of fermented raw materials compared to non-fermented raw materials [18]. The structural breakdown of the cell walls of plant raw materials and the hydrolysis activity of microorganisms during the fermentation carried out affect the increase in the content of polyphenols, flavonoids, organic acids, proteins, ceramides, amino acids, biological enzymes, and antioxidants in the fermentation medium [19].…”

Section: Introductionmentioning

confidence: 99%

Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle

Kucharska,

Grygorcewicz,

Spietelun

et al. 2024

Applied Sciences

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The group of innovative ingredients in cosmetic preparations includes bio-ferments (Bs), which are characterized by high bioactivity and biocompatibility, and one of the plants rich in bioactive compounds that has a beneficial effect on the skin and the body is Silybum marianum. Bio-ferments obtained from this plant are becoming increasingly useful as active ingredients in cosmetics. In the present study, four different bio-ferments were obtained by fermentation of pomace (B-P), extract (B-E), oil (B-O), and seeds (B-S) of milk thistle. Their biodegradability (%B), total polyphenols content (Folin–Ciocalteu method), and antimicrobial, antioxidant (DPPH, ABTS, and FRAP methods), chelating (Fe2+ ions), and reduction (Cu2+ and Fe3+ ions) properties, as well as the acidity, were evaluated. The contact angle using the sessile drop method was assessed to investigate bio-ferments’ impact on skin wettability. Finally, the content of selected phenolic acids in the Bs was evaluated using the HPLC method, while the lactic acid (LA) content was assessed using the GC-MS method. All bio-ferments were characterized by high polyphenols content (13.56 ± 0.10–15.28 ± 0.12 mmol GA/L B), chelating (0.08 ± 0.01–0.17 ± 0.01 mmol Fe2+/L B) and antioxidant activity (DPPH method, 2.41 ± 0.01–3.53 ± 0.01 mmol Tx/L B), and reducing Cu2+ and Fe3+ ions. Gallic acid, protocatechuic acid, caffeic acid, neochlorogenic acid, coumaric acid, and LA were identified in Bs. The most increased antibacterial activity for B-P was observed for a strain of Staphylococcus aureus (MIC = 250 μL/mL) and Pseudomonas aeruginosa (MIC = 250 μL/mL). Simultaneously, B-S demonstrated the highest inhibitory effects against Escherichia coli (MIC = 125 μL/mL), emphasizing the varied antimicrobial profiles of these bio-ferments against different bacterial strains. Research on aerobic biodegradation demonstrated a high level of degradation (%B= 60 ± 1–65 ± 3), and all Bs were categorized as readily degradable according to the OECD classification.

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Biological Activity of Fermented Plant Extracts for Potential Dermal Applications

Cited by 6 publications

References 66 publications

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Determination of Post-Fermentation Waste from Fermented Vegetables as Potential Substitutes for Preservatives in o/w Emulsion

Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle

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