Influence of Goji Berry EM Fermentation and Saccharification Products as Cosmetic Raw Materials on Hair Protection

• 영문명: Influence of Goji Berry EM Fermentation and Saccharification Products as Cosmetic Raw Materials on Hair Protection
• 발행기관: J-INSTITUTE
• 저자명: Haeun Kim Miyoung Choi
• 간행물 정보: 『Protection Convergence』vol.8 no.2, 1~14쪽, 전체 14쪽
• 주제분류: 사회과학 > 사회학
• 파일형태: PDF
• 발행일자: 2023.12.30

영문 초록

Purpose: Recently, as the number of cases of side effects due to exposure to chemicals has increased, consumers' anxiety about chemicals has deepened, and interest in cosmetics using natural extracts that do not use chemical ingredients has increased. No-chemicals are being created and scientific research using natural extracts is expanding. Accordingly, Goji berry, which is a natural product handed down from the private sector and is rich in various functional ingredients such as carotinoids, choline, and zeatin, and is said to be excellent for antioxidation effects, was fermented and the active ingredients and effectiveness (in vitro) were investigated. Method: Goji berry, which has been found to contain large amounts of functional ingredients such as betaine and rutin, is extracted through double fermentation using EM (Effective Microorganisms) and malt to obtain total polyphenol content, flavonoid content, total sugar content, DPPH radical scavenging ability, and SOD. Effectiveness (in vitro) was examined through activity, catalase activity, hydrogen peroxide, and peroxidase verified. Results: As a result of the measurement, the sugar content increased when the EM (Effective Microorganisms) fermented product was enzymatically fermented after extracting Goji berry fruit with purified water. The difference depending on the enzyme fermentation temperature was also higher when the enzyme fermented at 60°C compared to immediately after fermentation. The sugar content increased by about two-fold. The total polyphenol and total flavonoid content decreased when the EM (Effective Microorganisms) fermentation product of the sealed pressurized hot water extract was enzymatically fermented at 60°C. Conclusion: The extract double-fermented from Goji berry fruit through EM (Effective Microorganisms) fermentation and malt enzyme fermentation has excellent antioxidant ability, suggesting the possibility of using Goji berry fruit and EM (Effective Microorganisms) fermentation as a natural antioxidant. I confirmed that it exists. In particular, it has antioxidant and antibacterial functions, and its feasibility as a natural raw material used in hair products was found.

목차

1. Introduction

2. Research Method

3. Results

4. Conclusion

5. References

6. Appendix

키워드

Goji Berry Effect Enzyme Fermentation Hair Antioxidant Natural Extract