New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations

The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Roberta Censi [verfasserIn] Dolores Vargas Peregrina [verfasserIn] Maria Rosa Gigliobianco [verfasserIn] Giulio Lupidi [verfasserIn] Cristina Angeloni [verfasserIn] Letizia Pruccoli [verfasserIn] Andrea Tarozzi [verfasserIn] Piera Di Martino [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	craft beer brewing products total phenol content antioxidant activity cytotoxicity anti-aging

Übergeordnetes Werk:	In: Cosmetics - MDPI AG, 2014, 8(2021), 4, p 96
Übergeordnetes Werk:	volume:8 ; year:2021 ; number:4, p 96

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/cosmetics8040096

Katalog-ID:	DOAJ087126389

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allfields	10.3390/cosmetics8040096 doi (DE-627)DOAJ087126389 (DE-599)DOAJ654918f06598474280a7c96303ea5076 DE-627 ger DE-627 rakwb eng QD1-999 Roberta Censi verfasserin aut New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics. craft beer brewing products total phenol content antioxidant activity cytotoxicity anti-aging Chemistry Dolores Vargas Peregrina verfasserin aut Maria Rosa Gigliobianco verfasserin aut Giulio Lupidi verfasserin aut Cristina Angeloni verfasserin aut Letizia Pruccoli verfasserin aut Andrea Tarozzi verfasserin aut Piera Di Martino verfasserin aut In Cosmetics MDPI AG, 2014 8(2021), 4, p 96 (DE-627)750370491 (DE-600)2720868-0 20799284 nnns volume:8 year:2021 number:4, p 96 https://doi.org/10.3390/cosmetics8040096 kostenfrei https://doaj.org/article/654918f06598474280a7c96303ea5076 kostenfrei https://www.mdpi.com/2079-9284/8/4/96 kostenfrei https://doaj.org/toc/2079-9284 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021 4, p 96
spelling	10.3390/cosmetics8040096 doi (DE-627)DOAJ087126389 (DE-599)DOAJ654918f06598474280a7c96303ea5076 DE-627 ger DE-627 rakwb eng QD1-999 Roberta Censi verfasserin aut New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics. craft beer brewing products total phenol content antioxidant activity cytotoxicity anti-aging Chemistry Dolores Vargas Peregrina verfasserin aut Maria Rosa Gigliobianco verfasserin aut Giulio Lupidi verfasserin aut Cristina Angeloni verfasserin aut Letizia Pruccoli verfasserin aut Andrea Tarozzi verfasserin aut Piera Di Martino verfasserin aut In Cosmetics MDPI AG, 2014 8(2021), 4, p 96 (DE-627)750370491 (DE-600)2720868-0 20799284 nnns volume:8 year:2021 number:4, p 96 https://doi.org/10.3390/cosmetics8040096 kostenfrei https://doaj.org/article/654918f06598474280a7c96303ea5076 kostenfrei https://www.mdpi.com/2079-9284/8/4/96 kostenfrei https://doaj.org/toc/2079-9284 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021 4, p 96
allfields_unstemmed	10.3390/cosmetics8040096 doi (DE-627)DOAJ087126389 (DE-599)DOAJ654918f06598474280a7c96303ea5076 DE-627 ger DE-627 rakwb eng QD1-999 Roberta Censi verfasserin aut New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics. craft beer brewing products total phenol content antioxidant activity cytotoxicity anti-aging Chemistry Dolores Vargas Peregrina verfasserin aut Maria Rosa Gigliobianco verfasserin aut Giulio Lupidi verfasserin aut Cristina Angeloni verfasserin aut Letizia Pruccoli verfasserin aut Andrea Tarozzi verfasserin aut Piera Di Martino verfasserin aut In Cosmetics MDPI AG, 2014 8(2021), 4, p 96 (DE-627)750370491 (DE-600)2720868-0 20799284 nnns volume:8 year:2021 number:4, p 96 https://doi.org/10.3390/cosmetics8040096 kostenfrei https://doaj.org/article/654918f06598474280a7c96303ea5076 kostenfrei https://www.mdpi.com/2079-9284/8/4/96 kostenfrei https://doaj.org/toc/2079-9284 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021 4, p 96
allfieldsGer	10.3390/cosmetics8040096 doi (DE-627)DOAJ087126389 (DE-599)DOAJ654918f06598474280a7c96303ea5076 DE-627 ger DE-627 rakwb eng QD1-999 Roberta Censi verfasserin aut New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics. craft beer brewing products total phenol content antioxidant activity cytotoxicity anti-aging Chemistry Dolores Vargas Peregrina verfasserin aut Maria Rosa Gigliobianco verfasserin aut Giulio Lupidi verfasserin aut Cristina Angeloni verfasserin aut Letizia Pruccoli verfasserin aut Andrea Tarozzi verfasserin aut Piera Di Martino verfasserin aut In Cosmetics MDPI AG, 2014 8(2021), 4, p 96 (DE-627)750370491 (DE-600)2720868-0 20799284 nnns volume:8 year:2021 number:4, p 96 https://doi.org/10.3390/cosmetics8040096 kostenfrei https://doaj.org/article/654918f06598474280a7c96303ea5076 kostenfrei https://www.mdpi.com/2079-9284/8/4/96 kostenfrei https://doaj.org/toc/2079-9284 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021 4, p 96
allfieldsSound	10.3390/cosmetics8040096 doi (DE-627)DOAJ087126389 (DE-599)DOAJ654918f06598474280a7c96303ea5076 DE-627 ger DE-627 rakwb eng QD1-999 Roberta Censi verfasserin aut New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics. craft beer brewing products total phenol content antioxidant activity cytotoxicity anti-aging Chemistry Dolores Vargas Peregrina verfasserin aut Maria Rosa Gigliobianco verfasserin aut Giulio Lupidi verfasserin aut Cristina Angeloni verfasserin aut Letizia Pruccoli verfasserin aut Andrea Tarozzi verfasserin aut Piera Di Martino verfasserin aut In Cosmetics MDPI AG, 2014 8(2021), 4, p 96 (DE-627)750370491 (DE-600)2720868-0 20799284 nnns volume:8 year:2021 number:4, p 96 https://doi.org/10.3390/cosmetics8040096 kostenfrei https://doaj.org/article/654918f06598474280a7c96303ea5076 kostenfrei https://www.mdpi.com/2079-9284/8/4/96 kostenfrei https://doaj.org/toc/2079-9284 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021 4, p 96
language	English
source	In Cosmetics 8(2021), 4, p 96 volume:8 year:2021 number:4, p 96
sourceStr	In Cosmetics 8(2021), 4, p 96 volume:8 year:2021 number:4, p 96
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	craft beer brewing products total phenol content antioxidant activity cytotoxicity anti-aging Chemistry
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container_title	Cosmetics
authorswithroles_txt_mv	Roberta Censi @@aut@@ Dolores Vargas Peregrina @@aut@@ Maria Rosa Gigliobianco @@aut@@ Giulio Lupidi @@aut@@ Cristina Angeloni @@aut@@ Letizia Pruccoli @@aut@@ Andrea Tarozzi @@aut@@ Piera Di Martino @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
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In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. 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topic_title	QD1-999 New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations craft beer brewing products total phenol content antioxidant activity cytotoxicity anti-aging
topic	misc QD1-999 misc craft beer misc brewing products misc total phenol content misc antioxidant activity misc cytotoxicity misc anti-aging misc Chemistry
topic_unstemmed	misc QD1-999 misc craft beer misc brewing products misc total phenol content misc antioxidant activity misc cytotoxicity misc anti-aging misc Chemistry
topic_browse	misc QD1-999 misc craft beer misc brewing products misc total phenol content misc antioxidant activity misc cytotoxicity misc anti-aging misc Chemistry
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hierarchy_parent_title	Cosmetics
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title	New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations
ctrlnum	(DE-627)DOAJ087126389 (DE-599)DOAJ654918f06598474280a7c96303ea5076
title_full	New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations
author_sort	Roberta Censi
journal	Cosmetics
journalStr	Cosmetics
callnumber-first-code	Q
lang_code	eng
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publishDateSort	2021
contenttype_str_mv	txt
author_browse	Roberta Censi Dolores Vargas Peregrina Maria Rosa Gigliobianco Giulio Lupidi Cristina Angeloni Letizia Pruccoli Andrea Tarozzi Piera Di Martino
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author-letter	Roberta Censi
doi_str_mv	10.3390/cosmetics8040096
author2-role	verfasserin
title_sort	new antioxidant ingredients from brewery by-products for cosmetic formulations
callnumber	QD1-999
title_auth	New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations
abstract	The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics.
abstractGer	The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics.
abstract_unstemmed	The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics.
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container_issue	4, p 96
title_short	New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations
url	https://doi.org/10.3390/cosmetics8040096 https://doaj.org/article/654918f06598474280a7c96303ea5076 https://www.mdpi.com/2079-9284/8/4/96 https://doaj.org/toc/2079-9284
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author2	Dolores Vargas Peregrina Maria Rosa Gigliobianco Giulio Lupidi Cristina Angeloni Letizia Pruccoli Andrea Tarozzi Piera Di Martino
author2Str	Dolores Vargas Peregrina Maria Rosa Gigliobianco Giulio Lupidi Cristina Angeloni Letizia Pruccoli Andrea Tarozzi Piera Di Martino
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up_date	2024-07-04T00:22:26.857Z
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