Avaliação do trub quente como potencial ingrediente para a produção de cosméticos

Abstract

Brazil is one of the biggest productors and consumers of beer in the world. Bioconversion of residues in the agroindustrial chains are becoming more required, aiming to decrease its impact on the nature due to high organic and nutritional load. The search for new sources of raw material obtained from sustainable and responsible ways for the cosmetic industry has been intensifying increasingly. There is a tendency of use of natural ingredients, organics and the ones that don’t test on animals on formulations. Frequently antioxidant extracts are incorporated in cosmetics formulations. In this context, the trub residue of the brewing process is promising, because of its highly protein and antioxidant load. Despite being rich in interesting compounds, trub is little studied, especially in the cosmetic area. Tests of phenolic compounds and flavonoids in an aqueous extraction of a trub taken from a craft brewery, carried out in this work, showed interesting values of these compounds, and non-optimal levels of antioxidant activity. The toxicity test considered the sample as non-toxic. Non-ideal values found is not a decisive factor to say that trub does not have these characteristics, as it may have greater extraction in other types of solvents, concentrations and extraction methodologies, in addition to a difference in composition according to the different types of beer. Literature shows high levels of proteins, polyphenols, carbohydrates, minerals and fatty acids in this residue, in addition to having a grainy appearance after treatment, which makes us believe that it can potentially be incorporated into a cosmetic formulation.