The Italian research team, Censi et al, set out to determine the level of phenol and antioxidant activity of the by-product of several types of craft beer and assessed the impacts of extracts from beer waste on human keratinocytes for demonstrate their possible uses. in cosmetics.
As craft beers gain popularity in the United States and Europe, the research team said the unpasteurized and unfiltered nature of the product provides a unique opportunity to derive personal care ingredients.
“Thus, the assessment of antioxidants in beer production waste can be of great importance when considering the rapid growth of the craft beer market around the world,”said the newspaper. âThe exploitation of brewery by-products to develop health products such as cosmetics and / or supplements would help increase the sustainability of beer production. “
Previous research studies the activity of phenol and antioxidants in beer
The research team said that previous researchers measured both the level of phenolic compounds and antioxidant activities in commercial beers and found that two phenolic compounds, gallic acid and ferulic acid, were common, determined the antioxidant activity of different types and brands of beer, and evaluated these parameters. at different stages of brewing.
Craft beers are unfiltered, unpasteurized combinations of water, malt, hops, and yeast, with no brewing additives, and generally avoid citric acid, which can reduce product oxidation, or other additives like aroma, sugars, flavors and juices in the production process.
The beer used by the research team was a simple infusion of water, malt, hops and yeast.
According to the article, brewing begins with a mixture of water and malt, then proceeds to a filtration stage where the spent malt is removed, and then hops are added during the boiling process.
After the hops are boiled, the beer cools and settles, at which point the spent hops are removed. Then the fermentation begins with the addition of yeast, which is removed at the end of this stage before maturation and a finished product.
One of the goals of the research team was to measure phenol and antioxidants at every step of this process and in the waste, using different extraction methods.
With different ethanol and water extraction methods, the team found sizeable levels of phenol, especially for the yeast waste extracted into the water. They also found that the spent yeast had higher levels of antioxidant activity than the starter yeast.
Promising impacts of waste extract for anti-aging
Using depleted extracts collected at the Alter Brewery, the researchers tested depleted malt, hops and yeast extracts on keratinocyte cells. While aging is a complex compress, Censi et al stated that mitochondrial dysfunction and oxidative stress are key factors and their improvement may be a strategy for antiaging ingredients.
They found depleted hop and yeast extract treatments âMitochondrial activity has significantly recovered, suggesting their ability to support the mechanisms of cellular nutrition. “
Additionally, all three extracts counteracted the action of hydrogen peroxide and showed significantly reduced reactive oxygen species, which was the measure of effective antioxidant activity for the researchers.
“This study shows the anti-aging effects of craft beer waste in human keratinocyte cells, suggesting their potential use as ingredients for the preparation of cosmetics”,Censi et al said. âFuture studies will be devoted to the study and development of new finished cosmetic formulations from beer by-products in order to study their possible industrial cosmetic use. “
Source: Beauty products
2021, 8(4), 96; https://doi.org/10.3390/cosmetics8040096
New Antioxidant Ingredients in Brewery By-Products for Cosmetic Formulations
Authors: R Censis et al