19.8 New Trends in Cosmetics (Plant Origin
of By-Products)
In recent days, fruits, vegetables, and foods (agronomical) industries increase the
amount of waste, which produce different types of expendable by-products; rich in
valuable components such as pharmaceuticals, food, and cosmetics. There are many
cosmetic active constituents which are extracted from meat, fish, and dairy products. Furthermore, in agronomical disposable wastes are used in cosmetic field.
Hence, these products are commercially less expensive, bio-feasible, more effective,
and environmental friendly. In consequences to plant-derived extracts from wastes
are adopted in cosmetic industry. Moreover, the generated wastes or products from
organic farming are absolutely more valuable source and safe to use in cosmetics.
Since decades, fruits and vegetables and agricultural products are considerable more
significant in our everyday diet and their indubitable nutritional values have been
comprehensively studied (Barbulova et al. 2014). Since decades, human kinds used
fruits and vegetables for fragrance, perfumes, flavoring, preservatives, cosmetics,
and pharmaceuticals. Vegetables, fruits, dairy, and agricultural products have
enormous health benefits such as heart diseases, heart stokes, respiratory disorders
as well as variety of cancers. Fruits and vegetables are composed of flavonoids
exhibit that shows potential antioxidant activity; grapes and apples present active
substances such as flavonoids, catechins, epicatechins, and procyanidins, which are
used for heart diseases; some vegetables such as red tomatoes and orange are
composed of carotenoids, b-carotenes is present, which are effective for neutralizing
the free radicals; in cherries, red grapes, and berries anthocyanidins are present,
which are used for brain function; citrus fruits are more dominant for flavonoids.
Because of the above reasons, fruits and vegetable consumptions considerably
increased in last few decades and also the amount of wastes and residues increased
substantially. Without observing waste during food processing, every year,
agro-food industries generate 800,000 tons wastes around worldwide (Ayala-Zavala
et al. 2010; Tuck et al. 2012).
Food and agriculture industries are generating 10–60% (Table 19.8) of solid
waste and raw materials. It was demonstrated that in few cases main products are
less valuable than waste products (Liu et al. 2012). It was indicated in percentages,
which is preferred to call by-products. Industry by-products are capable to be
recycled as valuable products. These by-products are potentially made by fruits,
skin, stems, seeds, leaves unusable pulp, and wastewaters generally through way. In
few cases, wastes represent more than 40% of total plant food (like mango, papaya,
pineapple, citrus fruits, artichoke, and asparagus) (Liu et al. 2012). Food
by-products know to minerals, sugars, and organic acids, bioactive constituents as
flavonoids, carotenoids, and polyphenols parallel to their essential counterparts.
Because of this phytochemical composition, finding natural chemical constituents
are as an alternate for synthetic substances. The by-products in industrial fields are
used in food, pharmaceutics, nutraceutics, and cosmetics.
672
N. R. Desam and A. J. Al-Rajab
of By-Products)
In recent days, fruits, vegetables, and foods (agronomical) industries increase the
amount of waste, which produce different types of expendable by-products; rich in
valuable components such as pharmaceuticals, food, and cosmetics. There are many
cosmetic active constituents which are extracted from meat, fish, and dairy products. Furthermore, in agronomical disposable wastes are used in cosmetic field.
Hence, these products are commercially less expensive, bio-feasible, more effective,
and environmental friendly. In consequences to plant-derived extracts from wastes
are adopted in cosmetic industry. Moreover, the generated wastes or products from
organic farming are absolutely more valuable source and safe to use in cosmetics.
Since decades, fruits and vegetables and agricultural products are considerable more
significant in our everyday diet and their indubitable nutritional values have been
comprehensively studied (Barbulova et al. 2014). Since decades, human kinds used
fruits and vegetables for fragrance, perfumes, flavoring, preservatives, cosmetics,
and pharmaceuticals. Vegetables, fruits, dairy, and agricultural products have
enormous health benefits such as heart diseases, heart stokes, respiratory disorders
as well as variety of cancers. Fruits and vegetables are composed of flavonoids
exhibit that shows potential antioxidant activity; grapes and apples present active
substances such as flavonoids, catechins, epicatechins, and procyanidins, which are
used for heart diseases; some vegetables such as red tomatoes and orange are
composed of carotenoids, b-carotenes is present, which are effective for neutralizing
the free radicals; in cherries, red grapes, and berries anthocyanidins are present,
which are used for brain function; citrus fruits are more dominant for flavonoids.
Because of the above reasons, fruits and vegetable consumptions considerably
increased in last few decades and also the amount of wastes and residues increased
substantially. Without observing waste during food processing, every year,
agro-food industries generate 800,000 tons wastes around worldwide (Ayala-Zavala
et al. 2010; Tuck et al. 2012).
Food and agriculture industries are generating 10–60% (Table 19.8) of solid
waste and raw materials. It was demonstrated that in few cases main products are
less valuable than waste products (Liu et al. 2012). It was indicated in percentages,
which is preferred to call by-products. Industry by-products are capable to be
recycled as valuable products. These by-products are potentially made by fruits,
skin, stems, seeds, leaves unusable pulp, and wastewaters generally through way. In
few cases, wastes represent more than 40% of total plant food (like mango, papaya,
pineapple, citrus fruits, artichoke, and asparagus) (Liu et al. 2012). Food
by-products know to minerals, sugars, and organic acids, bioactive constituents as
flavonoids, carotenoids, and polyphenols parallel to their essential counterparts.
Because of this phytochemical composition, finding natural chemical constituents
are as an alternate for synthetic substances. The by-products in industrial fields are
used in food, pharmaceutics, nutraceutics, and cosmetics.
672
N. R. Desam and A. J. Al-Rajab