A potential valorization strategy of wine industry by-products and their application in cosmetics – Case study: Grape pomace and grapeseed

• Tipo: Artigo em Revista Científica Internacional
• Data: 2022

Autores

Sara M. Ferreira (Autor) FEUP; Lúcia Silveira Santos (Autor) FEUP

Revista

Título: Molecules

Vol. 27 Nº 3

Páginas: 1-17

ISSN: 1420-3049

Editora: MDPI

Indexação

ISI Web of Knowledge

Scopus

ScienceDirect (Elsevier)

Projetos Associados

LEPABE - Financiamento Plurianual 2020-2023 da Unidade de I&D LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Healthy Waters - Healthy Waters - Identification, Elimination, Social Awareness and Education of Water Chemical and Biological Micropollutants with Health and Environmental Implications

ALiCE - ALiCE - Laboratório Associado em Engenharia Química

Outras Informações

DOI: 10.3390/molecules27030969

Abstract (EN): Grape pomace and grapeseed are agro-industrial by-products, whose inadequate treatment generates socioeconomic and environmental concerns. Nevertheless, it is possible to valorize them by extracting their bioactive compounds, such as antioxidants (phenolic compounds), vitamin E and fatty acids. The bioactive compounds were extracted using solid-liquid extraction. The yields for phenolic compounds were 18.4 ± 0.4% for grape pomace, and 17.4 ± 0.4%, for grapeseed. For the oil, the yields were 13.3 ± 0.2% and 14.5 ± 0.3% for grape pomace and grapeseed. Antioxidant capacity was assessed by the assay with 2,2-diphenyl-1-picrylhydrazyl (DPPH), and showed that phenolic extract has higher antioxidant capacity than the oils. Grape pomace and grapeseed extracts exhibit, correspondingly, values of 90.8 ± 0.8 and 87.5 ± 0.5 of DPPH inhibition and IC50 of 48.9 ± 0.5 and 55.9 ± 0.7 μgextract·mLDPPH−1. The antimicrobial capacity was assessed by the disk diffusion test, and revealed that, phenolic extracts inhibit the growth of Staphylococcus aureus and Staphylococcus epidermidis. The obtained extracts were incorporated in 10 face cream formulations, with slight modifications in quantities of formulation stabilizers. Their stability was studied for 35 days, and this revealed the possibility of incorporating extracts and oils obtained from by-products as antioxidants in cosmetics, and replacing synthetic ones. As a future recommendation, microencapsulation of the extracts should be performed, in order to increase their stability. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 17