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Messias MA, Ferreira SM, Tavares L, Santos L. A Comparative Study between Onion Peel Extracts, Free and Complexed with β-Cyclodextrin, as a Natural UV Filter to Cosmetic Formulations. Int J Mol Sci 2023; 24:15854. [PMID: 37958837 PMCID: PMC10650503 DOI: 10.3390/ijms242115854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 10/24/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
The growing concern regarding the adverse effects of synthetic UV filters found in sunscreens has spurred significant attention due to their potential harm to aquatic ecosystems and human health. To address this, the present study aimed to extract and microencapsulate sensitive bioactive compounds derived from by-product onion peel (OP) by molecular inclusion using β-cyclodextrin as the wall material. Identification and quantification of bioactive compounds within the extract were conducted through high-performance liquid chromatography (HPLC-DAD) analysis, revealing quercetin and resveratrol as the primary constituents. The photoprotection capacity, evaluated by the sun protection factor (SPF), revealed a protection factor comparable to the value for a synthetic UV filter. The produced microparticles presented high antioxidant capacity, significant photoprotection capacity, encapsulation efficiency of 91.8%, mean diameter of 31 μm, and polydispersity of 2.09. Furthermore, to comprehensively evaluate the performance of OP extract and its potential as a natural UV filter, five O/W emulsions were produced. Results demonstrated that microparticles displayed superior ability in maintaining SPF values over a five-week period. Photoprotection evaluation-skin reactivity tests revealed that both extract and microparticles absorb UV radiation in other regions of UV radiation, revealing their potential to be used as a natural UV filter to produce a sustainable and eco-friendly value-added sunscreen.
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Affiliation(s)
- Mariana A. Messias
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (M.A.M.); (S.M.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Sara M. Ferreira
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (M.A.M.); (S.M.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Loleny Tavares
- ESAN—School of Design, Management and Production Technologies Northern Aveiro, University of Aveiro, Estrada do Cercal 449, Santiago de Riba-UI, 3720-509 Oliveira de Azeméis, Portugal;
- CICECO-Aveiro—Institute of Materials, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- EMaRT Group—Emerging: Materials, Research, Technology, School of Design, Management and Production Technologies Northern Aveiro, University of Aveiro, Estrada do Cercal, 449, 3720-509 Oliveira de Azeméis, Portugal
| | - Lúcia Santos
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (M.A.M.); (S.M.F.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty de Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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Ferreira SM, Santos L. From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics-Case Study: Grape Pomace and Grapeseed. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030969. [PMID: 35164233 PMCID: PMC8839553 DOI: 10.3390/molecules27030969] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/11/2022] [Accepted: 01/29/2022] [Indexed: 12/13/2022]
Abstract
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.
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