Titre : |
Cosmetic ingredients with the power of plant defense mechanisms |
Type de document : |
texte imprimé |
Auteurs : |
Daniela Leistl, Auteur ; Sandra Kiese, Auteur ; Arielle Springer, Auteur |
Année de publication : |
2023 |
Article en page(s) : |
p. 2-5 |
Note générale : |
Bibliogr. |
Langues : |
Anglais (eng) |
Catégories : |
Cacaoyer et constituants Ingrédients cosmétiques
|
Index. décimale : |
668.5 Parfums et cosmétiques |
Résumé : |
Cocoa butter is very popular as an ingredient in cosmetic products. However, cosmetic cocoa butter is often offered in food quality, which tightens the market supply. At the same time, large parts of the cocoa crop are discarded due to diseases, even though the plant produces particularly interesting ingredients while combating diseases. These ingredients could provide valuable properties for cosmetic products as protein or secondary plant metabolite extracts or cocoa butter and would be safe to use. This will create a second raw material stream that will relieve the supply of food-grade raw materials and provide many other dermatological and environmental benefits. |
Note de contenu : |
- Traditional cocoa bean processing for the production of cocoa powder and chocolate
- Influence of cocoa specific diseases on cocoa beans composition
- Potential of damaged cocoa beans
- Process development for the recovery of damaged cocoa beans
- Figure : Traditional cocoa bean processing according to
- Table 1 : Changes in ethylene, alkaolid and tannin content due to diseases compared to healthy cocoa beans
- Table 2 : Quality assessment of different cocoa bean fractions |
En ligne : |
https://drive.google.com/file/d/1Q7Y_QPoHtajEX7HKfO_B4EQQuTDhElMm/view?usp=drive [...] |
Format de la ressource électronique : |
Pdf |
Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=40379 |
in SOFW JOURNAL > Vol. 149, N° 11 (11/2023) . - p. 2-5