Research Article “Captisol®: an efficient carrier and solubilizing agent for essential oils and their components”

“Essential oils and their individual components have several biological properties and are used in cosmetics, food and pharmaceutical industries. However, their application still presents a challenge owing mainly to their volatility and their poor aqueous solubility and stability.
The aim of this study was to evaluate, for the first time, the ability of Captisol® (sulfobutylether-β-cyclodextrin, SBE-β-CD) and Captisol-G® (sulfobutylether-γ-cyclodextrin, SBE-γ-CD) to encapsulate the main volatile components of six essential oils (EOs), to enhance the aqueous solubility of these EOs and to generate controlled release systems. The performance of these CDs was compared to hydroxypropyl-β-cyclodextrin (HP-β-CD) and γ-cyclodextrin (γ-CD), respectively. Formation constants (Kf) of the 40 inclusion complexes were determined by Static Headspace-Gas Chromatography (SH-GC).(…)”
Kfoury M, Pipkin JD, Antle V, Fourmentin S. Captisol®: an efficient carrier and solubilizing agent for essential oils and their components. Flavour Fragr J. 2017;1–7. https://doi.org/10.1002/ffj.3395
Publicités

Research article « Characterization of Portuguese Thymbra capitata, Thymus caespititius and Myrtus communis essential oils in topical formulations”

“As the personal care industry evolves, formulators are seeking innovative solutions for their formulations’ needs, and for ingredients that can offer multiple functions within formulations. Considering that essential oils (EOs) may present a wide spectrum of biological activities, the composition, antimicrobial and antioxidant activity of Portuguese Thymbra capitata, Thymus caespititius and Myrtus communis EOs were assessed in order to evaluate them as preservatives and antioxidants in topical emulsions.(…)”

Neves A, Marto J, Duarte A, et al. Characterization of Portuguese Thymbra capitata, Thymus caespititius and Myrtus communis essential oils in topical formulations. Flavour Fragr J. 2017;0:1–11. https://doi.org/10.1002/ffj.3393

Source : http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3393/full

Veille « Toute La Beauté au bout des doigts » N° 2-6

Les Numéros 2 à 6 de Janvier à Mi-Février 2017 du Bulletin de Veille « Toute La Beauté au bout des doigts«  sont en ligne.

Veille Scientifique & réglementaire : la cosmétique, ses ingrédients et sphères d’influence…

N° 2 : 09-15.01.2017

N° 3 : 16-22.01.2017

N° 4 : 23-29.01.2017

N° 5 : 30.01-05.02.2017

N° 6 : 06-12.02.2017

gaelle queignec cosmetiques

Bonne lecture…

Veille « Toute La Beauté au bout des doigts »- N° Décembre 2016

Les Numéros de Décembre 2016 du Bulletin de Veille « Toute La Beauté au bout des doigts«  sont parus.

Veille Scientifique & réglementaire : la cosmétique, ses ingrédients et sphères d’influence…

N° 10 : 28.11-04.12.2016

N° 11 : 05-11.12.2016

N° 12 : 12-18.12.2016

N° 13 : 19-25.12.2016

N° 14 : 26-31.12.2016

queignec-veille-cosmetiques-ingredients

Bonne lecture…

« American Sustainable Foods Summit- Features Ingredients & Packaging »

« The North American edition of the Sustainable Foods Summit will cover sustainable packaging, environmental footprints, and the impact of new technologies on food ingredients. For the first time, the agenda comprises four sessions and two workshops over three days. Organized by Organic Monitor, the summit will be hosted in San Francisco on 20-22nd January 2016.

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The summit will begin with a keynote on plant-based proteins. With the United Nations declaring 2016 as the international year of pulses, a pioneering meat alternatives company will make the sustainable case for pulses. Why is the future of sustainable foods inter-linked with that of proteins? Daniel Imrie-Situnayake, Co-Founder of Tiny Farms, will discuss the potential of edible insects to meet the looming ‘proteins gap’. With consumer apathy towards such novel foods, he will suggest ways to overcome consumption barriers.

The role of new technologies in creating sustainable ingredients for the food industry will be featured. MycoTechnology will show how ‘mushroom technology’ can change the profile of grains, sweeteners, and related ingredients. Florida Food Products will look at the possibilities to produce clean label ingredients from waste by-products; the firm is making fibercolloids from fruit and vegetable biomass. Another speaker will highlight the use of microalgae to produce novel food ingredients.

The marketing session will showcase developments in the free-from foods market. A research agency will present the latest market data on gluten-free, dairy-free, soy-free and related products. Greg Steltenpohl, CEO of Califia Farms, will share his experiences in building distribution of almond milk in mass market retailers. Steltenpohl will give insights into the importance of innovation in the non-dairy (free-from) sector. An update will be given on GM labeling in the US. With the food industry fiercely divided on GM labeling, Just label It! will give some predictions for 2016. In the absence of mandatory labeling, what developments are on the horizon with voluntary schemes? Other topics include consumer insights into food labels, transparency for packaged foods, and retailing for sustainability.

Sustainable packaging solutions will also be featured. Metrics will be given on the packaging life-cycle of food and beverage products. Victor Bell from Environmental Packaging International will show how changes in design and materials can significantly change packaging footprints. Corbion will give an update on the use of bio-polymers in packaging applications. Novel forms of green packaging will be highlighted, followed by sustainable packaging case studies.

For the first time, the summit will have two interactive workshops. Amarjit Sahota, President of Organic Monitor, will host a workshop on the global market for eco-labeled foods. With organic, fairtrade and other eco-labels now a regular feature of the food industry, an update will be given on market & competitive developments. The business openings will be highlighted, as well as future projections. Xavier Vital from SGS will conduct a workshop on environmental impacts; the workshop is a guide for food & beverage firms looking to take practical steps to lower their environmental footprints. « 


Sources:
http://www.sustainablefoodssummit.com
http://www.organicmonitor.com