Enzyme-treated chicory for cosmetics: application assessment and techno-economic analysis

Suvi Tuulikki Häkkinen (Corresponding Author), Katarina Cankar, Liisa Nohynek, Marjut Suomalainen, Jeroen van Arkel, Matti Siika-Aho, Anna Twarogowska, Bart Van Droogenbroeck, Kirsi Marja Oksman-Caldentey

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Chicory (Cichorium intybus L.) is an important industrial crop that produces large quantities of the dietary fiber inulin in its roots. Following inulin extraction, the bagasse is typically used as animal feed, but it contains numerous bioactive secondary metabolites with potential applications in healthcare and cosmetic products. Here we assessed the antimicrobial properties of chicory biomass pre-treated with various enzymes alone and in combination to release the bioactive compounds and increase their bioavailability. We found that pre-treatment significantly increased the antimicrobial activity of this industrial by-product, yielding an extract that inhibited typical skin pathogens in a cosmetic formula challenge test. We also evaluated the valorization of chicory biomass as a bioactive cosmetic ingredient. Economic feasibility was estimated by combining our experimental results with a conceptual techno-economic analysis. Our results suggest that chicory biomass can be utilized for the sustainable production of efficacious cosmetic ingredients.

Original languageEnglish
Article number152
Pages (from-to)152
JournalAMB Express
Volume12
Issue number1
DOIs
Publication statusPublished - 6 Dec 2022
MoE publication typeA1 Journal article-refereed

Keywords

  • Antimicrobial activity
  • By-product
  • Chicory
  • Enzyme treatment
  • Techno-economic analysis

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