scholarly journals The use of bee venom in cosmetology

2021 ◽  
Vol 10 (1) ◽  
pp. 23-31
Author(s):  
Angelika Łukasiewicz ◽  
Keyword(s):  
Atopic Dermatitis ◽  
Side Effects ◽  
Allergic Reaction ◽  
Honey Bee ◽  
Anaphylactic Shock ◽  
Chemical Properties ◽  
Biologically Active ◽  
Bee Venom ◽  
Raw Material ◽  
Physico Chemical

Honey bee venom is a unique mixture of biologically active proteins, enzymes and biogenic amines. It is used in medicine and pharmacy, and recently also in cosmetology. The study presents an analysis of bee venom as a cosmetic raw material, assesses its safety and effect on the skin, methods of obtaining it and its physico-chemical properties as well as its behavior in cosmetic solutions. Bee venom has a therapeutic effect in the treatment of acne, atopic dermatitis, alopecia and psoriasis, it also has a great anti-aging potential. Possible side effects, such as an allergic reaction or anaphylactic shock, raise doubts and limit the use of bee venom. Further research is needed on its properties, the method of its acquisition, processing and application in cosmetic formulas.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals Hydrosoluble and Liposoluble Vitamins: New Perspectives through ADMET Analysis

Medicina ◽  
2021 ◽  
Vol 57 (11) ◽  
pp. 1204
Author(s):  
Mirela Nicolov ◽  
Mioara Cocora ◽  
Valentina Buda ◽  
Corina Danciu ◽  
Adina Octavia Duse ◽  
...  
Keyword(s):  
Side Effects ◽  
Oral Absorption ◽  
Chemical Properties ◽  
Structural Complexity ◽  
Computational Tool ◽  
Vitamin B3 ◽  
Fortified Foods ◽  
Physico Chemical ◽  
High Doses ◽  
Major Data

Background and Objectives: The present study demonstrates that apart from the well-known toxicity of liposoluble vitamins, some hydrosoluble vitamins may also exert toxicity; thus, routine supplementation with vitamins or ingestion of fortified foods should not be considered harmless. The study addresses the possible correlations between the physico-chemical properties and the side effects of vitamins when taken in high doses or for a too long a period. Materials and Methods: The FAFDrugs4.0 computational tool was used for computational assessment of the ADMET profile of several hydro- and liposoluble vitamins. Results: ADMET analysis revealed the following major data: vitamin B3 and B13 showed reduced structural complexity; thus, a relative toxicological potential may be exerted. Vitamins B1 and B7 were found to have good oral absorption and thus good bioavailability, while Vitamin B3 was found to have decreased oral absorption. In addition, all of the liposoluble vitamins reflected higher complexity, much greater than most of the potentially therapeutically-proven compounds. Conclusions: The present study emphasizes the importance between the physico-chemical properties of vitamins and their possible toxicological impact.

Classification of Natural and Thermo-Modified Peat by Class-Modeling Techniques

2016 ◽  
Vol 683 ◽  
pp. 596-600
Author(s):  
Aleksey Zarubin ◽  
Natalia Chukhareva
Keyword(s):  
Latent Variables ◽  
Chemical Properties ◽  
Component Composition ◽  
Thermal Modification ◽  
Raw Material ◽  
Data Matrix ◽  
Prediction Errors ◽  
Physico Chemical ◽  
Modeling Techniques

Significant attention is paid to the production of peat-based materials in modern days. The study explores the influence of natural peat thermal modification on its properties by applying class-modeling techniques. Modification of different types of peat is achieved by heating at 250 °C. The set of peat properties such as component composition, g-factor and IR-spectra is used to obtain data matrix. It is shown that class-modeling techniques, such as partial least-squares discriminant analysis (PLS-DA) and simple independent modeling of class analogy (SIMCA), allow estimating peat class (natural or modified) by a set of properties without prediction errors by using three latent variables. According to the results of classification, it is established that thermal modification can be considered as a means of regulating the composition and physico-chemical properties of natural peats as a raw material

scholarly journals Scientific substantiation and the release of saponins from plant raw material for food and cosmetic cream technology

2018 ◽  
Vol 7 (2.13) ◽  
pp. 297
Author(s):  
Svetlana N. Butova ◽  
Vera A. Salnikova ◽  
Lyudmila A. Ivanova ◽  
Irina D. Schegoleva ◽  
Lyudmila A. Churmasova
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Scientific Work ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
State University ◽  
Secondary Products ◽  
Vegetable Raw Materials ◽  
Active Substances

The article presents the results of author scientific research dealing with the use of saponins, biologically active substances in food and cosmetics technology. The problems of their formation in plants, the chemical nature and the features are considered, biological and physico-chemical properties of saponins are studied. By their nature, saponins are divided into steroid and triterpene, differing by glycoside part of a molecule, thus, with different biological and chemical properties, but they are all capable to develop foam in aqueous solutions, and this feature is the origin of their name. The name originated from the word «Sapo», which means soap. It should be noted that at present saponins are not studied fully as other biologically active substances (BAS), although they are of interest and relevance. In the course of scientific work, about 20 species of saponin-containing plant material, both steroid and triterpene ones, were selected and analyzed for the determination of saponins. The selection of raw materials with the highest content was performed for their further use in cosmetics and as the surfactants in the production of emulsion food products. The following research methods were used in the work: qualitative reactions to the presence of saponins, foaming, saponin extraction, the release from dry aqueous extract of both steroid and triterpin ones. The method and the scheme of their release and precipitation are presented in the article.The work was carried out within the framework of the state assignment of FSBEI HE «Moscow State University of Food Production» No. 14.7404.2017/бч «Scientific and applied bases of application of traditional and nonconventional vegetable raw materials and secondary products of its processing (fruit and berry, grain, bean, oil, essential oil, herbs) in technology of specialized products of the food industry, cosmetology and pharmacy»  

scholarly journals PENINGKATAN DAYA SAING KEDELAI LOKAL TERHADAP KEDELAI IMPOR SEBAGAI BAHAN BAKU TEMPE MELALUI PEMETAAN FISIKO-KIMIA

AGROINTEK ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 57-66
Author(s):  
Kukuk Yudiono
Keyword(s):  
United States ◽  
Bulk Density ◽  
Seed Size ◽  
Trial Design ◽  
Chemical Properties ◽  
The United States ◽  
Raw Material ◽  
Swelling Power ◽  
Physico Chemical

The main problem encountered in the production of tempeh was its raw material, namely soybeans dominated by soybean supplied from other countries, mainly dominated by imported products from the United States. The majority of tempeh craftsmen's perception is that imported soybeans are superior to local soybeans. This is of course unfortunate because it will further aggravate the competitiveness of local soybeans. This research was conducted to explore the advantages of local soybeans, especially from the physico-chemical aspects of imported soybeans. The research objective was to map the physico-chemical properties of local and imported soybeans as raw material for tempeh. One factor trial design was used, with soybean varieties (4 local and 1 imported) as a factor. Variables observed included: antioxidant, bulk density, swelling power, plant quality, seed size, WAI, WSI, protein, yield, and density. The results obtained: 1) antioxidant : Devon 1 imported soybeans, 2) bulk density: fourth of local soybeans = imported soybeans, 3) swelling power : Argomulyo = imported soybeans, 4) quality of  cooking: fourth of  local soybeans imported soybeans, 5) seed size : Grobogan and Argomulyo imports, 6) WAI:  Argomulyo and Demas imported soybeans, 7) WSI: Devon = imported soybeans, 8) protein: Grobogan and Detam imported soybeans, 9) density:  Bromo imported soybeans, 10) extraction value: Anjasmoro, Argomulyo, and Grobogan imported soybeans.

scholarly journals Extraction, Charaterization and Preparation of Soap from Legenaria siceraria Seed Oil

2020 ◽  
pp. 1-6
Author(s):  
Williams Nashuka Kaigama ◽  
Abu Emmanuel Benjamin ◽  
Ibrahim Usman ◽  
Thankgod Daniel
Keyword(s):  
Vegetable Oil ◽  
Seed Oil ◽  
Foam Height ◽  
Palm Kernel ◽  
Chemical Properties ◽  
Acid Value ◽  
Raw Material ◽  
Lagenaria Siceraria ◽  
Saponification Value ◽  
Physico Chemical

Due to the high demand for vegetable oil by soap industries, the quest for alternative raw material is on the increase. In this study, vegetable oil was extracted from the underutilise seeds of Lagenaria siceraria using n-hexane; The Physico-chemical properties of the oil were analysed: iodine value 65 Ig/100 g, acid value 2.50 mg/KOH/g, saponification value 256 mgKOH/g, pH 6.20, specific gravity 0.902, the refractive index of 1.47 and oil yield 52%. The properties of the oil were compared with oil extracted from other sources. The properties of the oil suggest it can use for both commercial and industrial purposes. The extracted oil was then used to prepared soap and its properties were compared with the properties of soaps prepared from other oils. The physicochemical parameters of the prepared soaps which include foam height, hardness, pH and cleansing power were evaluated. The soap made from Lagenaria siceraria seeds oil has foam height of 2.0 cm lower than palm kernel oil (2.1 cm) and higher than soya beans (0.55 cm). Soap made from Lagenaria siceraria seed oil has an appreciable degree of hardness and good cleansing power compared to soaps prepared from other oils. The pH of all the soaps prepared is within the standard of the regulating agency in Nigeria. From the result obtained, it shows the underutilised Lagenaria siceraria seed oil can use as an alternative raw material in the commercial production of soap.

scholarly journals Gelatin: sources, preparation and application in food and biomedicine

2020 ◽  
pp. 28-46
Author(s):  
Elvira Shatabayeva ◽  
Grigoriy Mun ◽  
Yerengaip Shaikhutdinov ◽  
Vitaliy Khutoryanskiy
Keyword(s):  
Pharmaceutical Industry ◽  
Food Packaging ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Wound Dressings ◽  
Human Gastrointestinal Tract ◽  
Physico Chemical ◽  
Anti Cancer ◽  
Cell Adhesion And Proliferation

Gelatin is a proteinaceous substance composed of all the essential amino acids (except tryptophan) and derived from collagen using a hydrolysis technique. Hydrogels and modified composites based on gelatin are widely used in the food industry, biomedicine, pharmaceutical industry and food packaging materials due to their biocompatibility, biodegradability, nonimmunogenicity and ability to stimulate cell adhesion and proliferation. Gelatin can absorb 5-10 times its weight of water and is the main ingredient of hard and soft capsules in pharmaceutical industry. It melts above 30°C and easily releases biologically active compounds, nutrients and drugs in human gastrointestinal tract. In addition, gelatin contains arginine-glycine-asparagine RGD-sequences in the polymer structure and contributes to various functions such as antioxidant, anti-hypertensive, anti-microbial, tissue regeneration, wound healing, enhances bone formation and anti-cancer therapy. This article reports a brief overview of gelatin sources, gelatin preparation processes and its physico-chemical properties, as well as advances in the preparation of gelatin-based composite materials and hydrogels for tissue engineering, drug delivery, wound dressings, active packaging using various cross-linking techniques.

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