Coffee by-products in topical formulations : a review
Érica Mendes dos Santos, Lucas Malvezzi de Macedo, Louise Lacalendola Tundisi, Janaína Artem Ataide, Gisele Anne Camargo, Rita C. Alves, Maria Beatriz P. P. Oliveira, Priscila Gava Mazzola
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Agradecimentos: This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brasil (Finance Code 001), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brasil, (grant 301436/2017-7). The work was supported by Fundação para a...
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Agradecimentos: This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brasil (Finance Code 001), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brasil, (grant 301436/2017-7). The work was supported by Fundação para a Ciência e a Tecnologia (FCT), Portugal (grants CEECIND/01120/2017 and UIDB/50006/2020), Ministério da Ciência, Tecnologia e Ensino Superior (MCTES), Portugal (grant UIDB/50006/2020), Fundo Europeu de Desenvolvimento Regional (FEDER), Portugal (grants U2SCOFFEE - POCI/01/0247/FEDER/033351 and AgriFood XXI I&D&I- NORTE-01-0145-FEDER-000041). The authors would like to thank PhD Candidate Cínthia Madeira de Souza for her contribution in Fig 2 drawing
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Coffee is of the most traded commodities in the world and its market has grown regularly over the last 150 years. During production and processing of coffee beans many by-products are generated such as skin, pulp, mucilage, parchment, silverskin, and immature /defective coffee beans. Around 50% of...
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Coffee is of the most traded commodities in the world and its market has grown regularly over the last 150 years. During production and processing of coffee beans many by-products are generated such as skin, pulp, mucilage, parchment, silverskin, and immature /defective coffee beans. Around 50% of coffee fruit is discard and can contaminate the environment. The purpose of this review is to raise potential applications for coffee by-products in topical formulations. Besides, to present the main bioactive compounds responsible for their biological activity. With population changing habits, use and consumption of natural products has been growing, so there has been greater interest in research in this area. Added to this interest, is the concern caused by the environmental impact caused by tons of industrial waste discarded daily. Coffee by-products have several biological activities, such as antioxidant, anti-inflammatory, antimicrobial, anti-aging, anti-cancer, anti-cellulite and sunscreen. Therefore, they are a good alternative for the composition of topical pharmaceutical and cosmetic formulations, because in addition to their numerous activities, they have low cost, and are sustainable, safe and effective. However, most studies are mainly focused on their antioxidant activity, and studies on the finished product are still lacking
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CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
301436/2017-7
COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES
Fechado
Coffee by-products in topical formulations : a review
Érica Mendes dos Santos, Lucas Malvezzi de Macedo, Louise Lacalendola Tundisi, Janaína Artem Ataide, Gisele Anne Camargo, Rita C. Alves, Maria Beatriz P. P. Oliveira, Priscila Gava Mazzola
Coffee by-products in topical formulations : a review
Érica Mendes dos Santos, Lucas Malvezzi de Macedo, Louise Lacalendola Tundisi, Janaína Artem Ataide, Gisele Anne Camargo, Rita C. Alves, Maria Beatriz P. P. Oliveira, Priscila Gava Mazzola
Fontes
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Trends in food science & technology Vol. 111 (May, 2021), p. 280-291 |