Majchrzak, W.; Motyl, I.; Śmigielski, K. Biological and Cosmetical Importance of Fermented Raw Materials: An Overview. Molecules2022, 27, 4845.
Majchrzak, W.; Motyl, I.; Śmigielski, K. Biological and Cosmetical Importance of Fermented Raw Materials: An Overview. Molecules 2022, 27, 4845.
Majchrzak, W.; Motyl, I.; Śmigielski, K. Biological and Cosmetical Importance of Fermented Raw Materials: An Overview. Molecules2022, 27, 4845.
Majchrzak, W.; Motyl, I.; Śmigielski, K. Biological and Cosmetical Importance of Fermented Raw Materials: An Overview. Molecules 2022, 27, 4845.
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, 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-ageing, 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, this makes fermented raw materials more compatible compared to unfermented raw materials.
Biology and Life Sciences, Immunology and Microbiology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
