Polysaccharides from shell waste of shellfish and their applications in the cosmeceutical industry: A review.

Cosmeceuticals Green additive Polysaccharides Recycling Shellfish Sustainability Waste

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
22 Mar 2024
Historique:
received: 23 08 2023
revised: 20 03 2024
accepted: 21 03 2024
medline: 25 3 2024
pubmed: 25 3 2024
entrez: 24 3 2024
Statut: aheadofprint

Résumé

Shell waste from shellfish processing contains valuable natural polysaccharides, including sulfated polysaccharides, acidic polysaccharides, glycosaminoglycans, chitin and their derivatives. These shellfish waste-derived polysaccharides have numerous functional and biological properties that can be applied in various industries, including the cosmeceutical industry. In keeping with global sustainability and green industry trends, the cosmeceuticals industry is transitioning from petrochemical-based ingredients to natural substitutes. In this context, shell waste-derived polysaccharides and their derivatives can play a major role as natural substitutes for petroleum-based components in various cosmeceutical skincare, hair care, oral care and body care products. This review focuses on the presence of polysaccharides and their derivatives in shell waste and discusses their various cosmeceutical applications in skin care, hair care, sun care, oral care and body care products. This indicates that shell waste utilization will help create a circular economy in which extracted polysaccharides are used to produce green cosmeceutical products.

Identifiants

pubmed: 38522682
pii: S0141-8130(24)01924-X
doi: 10.1016/j.ijbiomac.2024.131119
pii:
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

131119

Informations de copyright

Copyright © 2024. Published by Elsevier B.V.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare no conflicts of interest.

Auteurs

Nilesh Nirmal (N)

Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand. Electronic address: nilesh.nir@mahidol.ac.th.

Didem Demir (D)

Department of Chemistry and Chemical Process Technologies, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye.

Seda Ceylan (S)

Department of Bioengineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Türkiye.

Sameer Ahmad (S)

Food Technology Department, Jamia Hamdard, G782+55X, Mehrauli - Badarpur Rd, Hamdard Nagar, New Delhi, Delhi 110062, India.

Gulden Goksen (G)

Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye.

Pankaj Koirala (P)

Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.

Gioacchino Bono (G)

Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Via L. Vaccara 61, 91026 Mazara del Vallo, TP, Italy; Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche (STEBICEF), Università Di Palermo, Palermo, Italy.

Classifications MeSH