Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products
Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i>Saccharomyces cerevisiae</i> extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/4/816 |
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| author | Lucrezia Di Nicolantonio Marta Ferrati Maria Cristino Dolores Vargas Peregrina Marco Zannotti Luca Agostino Vitali Sonia Ilaria Ciancia Rita Giovannetti Stefano Ferraro Susi Zara Valentina Di Valerio Amelia Cataldi Maria Rosa Gigliobianco Roberta Censi Piera Di Martino |
| author_facet | Lucrezia Di Nicolantonio Marta Ferrati Maria Cristino Dolores Vargas Peregrina Marco Zannotti Luca Agostino Vitali Sonia Ilaria Ciancia Rita Giovannetti Stefano Ferraro Susi Zara Valentina Di Valerio Amelia Cataldi Maria Rosa Gigliobianco Roberta Censi Piera Di Martino |
| author_sort | Lucrezia Di Nicolantonio |
| collection | DOAJ |
| description | Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i>Saccharomyces cerevisiae</i> extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry. |
| first_indexed | 2024-03-11T05:18:01Z |
| format | Article |
| id | doaj.art-741f437d3ce84c83a5687473ac3d5c4a |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T05:18:01Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-741f437d3ce84c83a5687473ac3d5c4a2023-11-17T18:04:42ZengMDPI AGAntioxidants2076-39212023-03-0112481610.3390/antiox12040816Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic ProductsLucrezia Di Nicolantonio0Marta Ferrati1Maria Cristino2Dolores Vargas Peregrina3Marco Zannotti4Luca Agostino Vitali5Sonia Ilaria Ciancia6Rita Giovannetti7Stefano Ferraro8Susi Zara9Valentina Di Valerio10Amelia Cataldi11Maria Rosa Gigliobianco12Roberta Censi13Piera Di Martino14Cosmetology Laboratory, University of Camerino, 62032 Camerino, ItalyChemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, ItalyRecusol Srl, 62032 Camerino, ItalyRecusol Srl, 62032 Camerino, ItalyChemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, ItalyMicrobiology Unit, School of Pharmacy, University of Camerino, via Gentile III da Varano, 62032 Camerino, ItalyMicrobiology Unit, School of Pharmacy, University of Camerino, via Gentile III da Varano, 62032 Camerino, ItalyChemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, ItalyChemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, ItalyDepartment of Pharmacy, University “G. d’Annunzio” Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, ItalyDepartment of Medicine and Aging Sciences, “G. d’ Annunzio” Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, ItalyDepartment of Pharmacy, University “G. d’Annunzio” Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, ItalyChemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, ItalyCosmetology Laboratory, University of Camerino, 62032 Camerino, ItalyRecusol Srl, 62032 Camerino, ItalyWine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i>Saccharomyces cerevisiae</i> extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry.https://www.mdpi.com/2076-3921/12/4/816wine leesultrasound assisted extractionyeast extractvinification leesby-product valorizationextraction methods |
| spellingShingle | Lucrezia Di Nicolantonio Marta Ferrati Maria Cristino Dolores Vargas Peregrina Marco Zannotti Luca Agostino Vitali Sonia Ilaria Ciancia Rita Giovannetti Stefano Ferraro Susi Zara Valentina Di Valerio Amelia Cataldi Maria Rosa Gigliobianco Roberta Censi Piera Di Martino Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products Antioxidants wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods |
| title | Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products |
| title_full | Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products |
| title_fullStr | Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products |
| title_full_unstemmed | Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products |
| title_short | Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products |
| title_sort | evaluation of physicochemical and microbial properties of extracts from wine lees waste of matelica s verdicchio and their applications in novel cosmetic products |
| topic | wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods |
| url | https://www.mdpi.com/2076-3921/12/4/816 |
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