Biological and Cosmetical Importance of Fermented Raw Materials: An Overview

Abstract

The cosmetics industry is currently looking for innovative ingredients with higher bioactivity and bioavailability for the masses of natural and organic cosmetics. Bioferments are innovative ingredients extracted from natural raw materials by carrying out a fermentation process with appropriate strains of microorganisms. The review was conducted using the SciFinder database with the keywords “fermented plant”, “cosmetics”, and “fermentation”. Mainly bioferments are made from plant-based raw materials. The review covers a wide range of fermented raw materials, from waste materials (whey with beet pulp) to plant oils (F-Shiunko, F-Artemisia, F-Glycyrrhiza). The spectrum of applications for bioferments is broad and includes properties such as skin whitening, antioxidant properties (blackberry, soybean, goji berry), anti-aging (red ginseng, black ginseng, Citrus unshiu peel), hydrating, and anti-allergic (aloe vera, skimmed milk). Fermentation increases the biochemical and physiological activity of the substrate by converting high-molecular compounds into low-molecular structures, making fermented raw materials more compatible compared to unfermented raw materials.

Assessment of Cosmetic and Dermatological Properties and Safety of Use of Model Skin Tonics with Kombucha-Fermented Red Berry Extracts

“…The cosmetics that are created using fermentation are referred to as bioferments. Thanks to the use of microorganisms in this process, the resulting products are characterized by increased bioavailability and contain a number of beneficial compounds, such as antioxidants, ceramides, proteins, and amino acids [ 2 ].…”

In vitro safety and functional characterization of the novel Bacillus coagulans strain CGI314

“…Organic acids have been reported to be useful starting materials in multiple applications which includes food, cosmetic, chemical, pharmaceutical, and beverage industries owing to their various functional properties. Lactic acid, succinic acid and benzoic acid in food have been linked to flavor formation, antimicrobial and antioxidant effects ( Florou-Paneri et al, 2013 ; Majchrzak et al, 2022 ; Punia Bangar et al, 2022 ; Nazareth et al, 2023 ). In UHT milk, B. coagulans CGI314 demonstrated the ability to synthesize the SCFAs; formic acid and acetic acid ( Supplementary Table 3 ).…”

Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study

“…There is also growing interest in the use of plant ferments in cosmetic preparations. The microbial strains used in the fermentation process influence the production of additional beneficial compounds, such as amino acids, proteins, and ceramides [ 2 ]. In addition, due to their high content of antioxidant substances, they have a high antioxidant activity, which is very beneficial in the context of skin application [ 3 ].…”

“…According to some authors, cosmetic preparations containing kombucha were characterized by a higher bio-availability of valuable secondary metabolites. In addition, cosmetic preparations containing bio-ferments in their composition are increasingly classified as natural and environmentally friendly cosmetics [ 2 ]. Kombucha owes its pharmacological effects, among other factors, to bioactive compounds such as phenolic acids or caffeine [ 18 ].…”