Towards the Development of a Smart Detergent with Enhanced Safety and Efficiency for Pesticide Residue Removal from Fruits and Vegetables.

The research focused on the development and evaluation of special detergents for washing fruits and vegetables, with the primary emphasis on removing pesticide residues. The research aimed to improve food safety and meet consumer preferences for effective cleaning of food products. Using the cloud point characteristic of non-ionic surfactants, a 'smart' detergent was developed to adapt to typical washing conditions. Optimization of the detergent system composition was conducted and the properties of the surfactant system in relation to the cloud point were investigated to highlight the importance of precise control over detergent behavior in response to temperature changes. The physicochemical properties study of the model washing baths included surface tension, aggregate size, solubilization properties, and foaming ability. A model detergent, tailored for both cleaning efficacy and safety against the skin, was developed. Washing efficacy tests demonstrated the superior ability of the designed detergent to remove pesticide residues, eliminating consumer concerns and promoting healthier and safer food consumption. The conducted research paves the way for innovative and safe detergents for washing fruits and vegetables, thereby increasing food safety and consumer satisfaction.

Kombucha fermentation as a modern way of processing vineyard by-products into cosmetic raw materials.

OBJECTIVE: The wine industry generates large quantities of by-products presenting a remarkably valuable composition in phytochemicals. The process that can significantly increase the content of bioactive compounds is fermentation by yeast and other microorganisms. The current study presents, for the first time, an evaluation of the potential of grape stems extract and its ferments using the Scoby consortium, as a cosmetic raw material for improving the skin care properties of facial cosmetics. METHODS: Fermentation of grape stems using Scoby consortium was carried out for 10 and 20 days. Unfermented and fermented extracts were analysed for their antioxidant activity and chemical composition, with a particular emphasis on biologically active substances. Additionally, the influence of the addition of the obtained ferments to the model cosmetic creams on hydration, transepidermal water loss and skin pH were assessed. RESULTS: The obtained results revealed that grape stems extract and its ferments are a rich source of phenolic compounds and show antioxidant activity, with the highest values observed for extracts on the 20th day of fermentation. Furthermore, the addition of the extract, as well as ferment, to the cream has a positive effect on skin hydration and reduces transepidermal water loss. CONCLUSION: These results suggest that grape stem extracts are a prospective source of active compounds that may be valuable ingredients for the cosmetic industry. Unfermented and fermented extracts can be used in moisturizing cosmetic formulations and also to complement the treatment of dry and sensitive skin.

OBJECTIF: L'industrie du vin génère de grandes quantités de sous-produits présentant une composition remarquablement précieuse en matière de phytochimie. Le procédé susceptible d'augmenter significativement la teneur en composés bioactifs est la fermentation par la levure et d'autres micro-organismes. Cette étude présente pour la première fois une évaluation du potentiel de l'extrait de rafle de raisin et de ses ferments réalisés à l'aide du consortium Scoby lors de l'utilisation en matière première pour améliorer les propriétés de soin cutané des cosmétiques du visage. MÉTHODES: La fermentation des rafles de raisin a été réalisée à l'aide du consortium Scoby pendant 10 et 20 jours. L'activité antioxydante et la composition chimique des extraits non fermentés et fermentés a été analysée en mettant l'accent sur les substances biologiquement actives. En outre, l'évaluation a également porté sur l'influence de l'ajout des ferments obtenus aux crèmes cosmétiques types sur l'hydratation, la perte d'eau transépidermique et le pH cutané. RÉSULTATS: Les résultats obtenus ont révélé que l'extrait de rafles et ses ferments représentaient une source riche en composés phénoliques et montraient une activité antioxydante ; les valeurs les plus élevées des extraits étant observées au 20 -ème jour de fermentation. En outre, l'ajout de l'extrait et du ferment à la crème entraîne un effet positif sur l'hydratation de la peau et réduit la perte d'eau transépidermique. CONCLUSION: Ces résultats suggèrent que les extraits de rafles représentent une source prospective de composés actifs et peuvent constituer des principes actifs précieux pour l'industrie cosmétique. Il est possible d'utiliser des extraits non fermentés et fermentés dans les formulations cosmétiques hydratantes et pour compléter le traitement des peaux sèches et sensibles.

Sustainable Green Processing of Grape Pomace Using Micellar Extraction for the Production of Value-Added Hygiene Cosmetics.

This study sought to evaluate the possibility of using grape pomace, a waste material from wine production, for the preparation of cosmetic components. Following the existing clear research trend related to improving the safety of cleansing cosmetics, an attempt was made to determine the possibility of preparing model shower gels based on grape pomace extract. A new method for producing cosmetic components named loan chemical extraction (LCE) was developed and is described for the first time in this paper. In the LCE method, an extraction medium consisting only of the components from the final product was used. Thus, there were no additional substances in the cosmetics developed, and the formulation was significantly enriched with compounds isolated from grape pomace. Samples of the model shower gels produced were evaluated in terms of their basic parameters related to functionality (e.g., foaming properties, rheological characteristics, color) and their effect on the skin. The results obtained showed that the extracts based on waste grape pomace contained a number of valuable cosmetic compounds (e.g., organic acids, phenolic compounds, amino acids and sugars), and the model products basis on them provided colorful and safe natural cosmetics.

Effect of Talc Particle Size in Detergents for Fruits and Vegetables on the Ability to Remove Pesticide Residues.

Detergents containing abrasive talc particles for washing fruits and vegetables were designed and investigated. Detergent prototypes were developed with the following composition: 40% talc particles, 1.5% surfactants, 5% ethyl alcohol, 1% sodium citrate, 1% sodium carbonate, 1.5% glycerin, and 0.5% preservative. Xanthan gum (0.5% concentration) was used as a viscosity modifier to stabilize the dispersion of talc particles. Three types of detergent prototypes were prepared, differing in the size of the talc particles. The following fractions were used: 50-125, 250-500, and 710-1000 µm. The particle size effect on the effectiveness of the removal of surface pesticide residues was investigated. A specially developed methodology was used. Three types of pesticides (boscalid, acetamiprid, and pyraclostrobin) were applied to a cherry tomato, tangerine, and cucumber, and then a model washing process was performed using the developed detergents. The changes in the pesticide content on the surface of fruit and vegetables were assessed by liquid chromatography-tandem mass spectrometry. Detergents with talc particles of sizes 50-125 and 250-500 µm were more efficient in the removal of pesticide residues from the surface of fruit and vegetables compared to detergents with 710-1000 µm talc particles.