Work

The Potential of Coffee and Olive by Products as Ingredient in Cosmetics Formulations and Their Extraction Techniques

Year: 2025

Type: article

Abstract: This review concentrates on the bioactive potential of two significant agri-food by-products: coffee by-products (coffee pulp and husk, spent coffee grounds, and silverskin) and olive by-products (olive mill wastewater, pomace, stones, and leaves). These residues are produced in substantial quantities, and despite their considerable application potential, they remain predominantly underutilized, thereby contributing to environmental burdens and economic losses. Their richness in bioactive compounds is unequivocal. Specifically, coffee by-products are abundant in caffeine and chlorogenic acids, whereas olive by-products serve as excellent sources of oleuropein, hydroxytyrosol, and tyrosol. Such compounds possess health-promoting properties and are promising active ingredients for cosmetic formulations, owing to their antioxidant, anti-aging, UV protective, antimicrobial, emollient, and moisturizing effects. This review not only compiles the bioactive compounds present in these by-products and explores their potential applications but also examines the extraction methods employed for their recovery. Both conventional techniques (solvent extraction) and green extraction technologies (ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction) are discussed. These innovative and environmentally friendly approaches enhance extraction efficiency and are aligned with sustainability objectives. In this context, the importance of incorporating natural ingredients into cosmetic products is emphasized, both to meet regulatory and environmental standards and to satisfy the increasing consumer demand for safer, more effective, and environmentally sustainable formulations.

Source: Cosmetics

DOI: 10.3390/cosmetics12050206

Authors: Ana Matilde Ferreira, Rita C. Alves, Bernardo Bastos, Maria Beatriz P. P. Oliveira, Ana Casas, Hugo Almeida

Institutions: Universidade do Porto, Rede de Química e Tecnologia, Universidade Europeia, Centro de Estudos Transdisciplinares para o Desenvolvimento

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,172