Revolution Skincare, Pineapple Enzyme Glow Gommage Peel, 100 g

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Ghimire A, Frunzo L, Pirozzi F, Trably E, Escudie R, Lens PN, Esposito G (2015) A review on dark fermentative biohydrogen production from organic biomass: process parameters and use of by-products. Appl Energy 144:73–95 As observed with the assimilation of fermentable sugars, the ethanol content accumulated at the end of the fermentation run was 15.30% higher in the broth fermented with pineapple pulp compared to that of the peel. Similarly, Alvarenga et al. 31 reported that the addition of pineapple peels in musts formulated with the pulp contributed to a reduction in ethanol production. Roda et al. 9, and Chalchisa and Dereje 32 also reported lower ethanol production values in wines produced from musts formulated with pineapple peels (47.34g/L and 47.02g/L, respectively). It is important to note that although greater ethanol production was obtained with the pulp wines, the ethanol yields (substrate to product conversion factor) were similar in both the pulp (Y P/S: 0.28g/g) and peel (Y P/S: 0.27g/g) wines. The alcoholic fermentation efficiency (η) parameter shows a conversion efficiency of 54.80% (1g of sugar generated 0.28g of ethanol) of the assimilated sugars into ethanol in the vinification of pineapple pulp must. Similarly, a conversion efficiency of 52.80% (1g of sugar generated 0.27g of ethanol) of the assimilated sugars to ethanol was found in the fermentation of must based on pineapple peels. The overall percentage of substrate consumption (Y C) was also similar under both fermentation conditions (97.50% and 96.70%). Likewise, little difference was found concerning the process efficiency parameter values (η: 54.8% and 52.8%). Regarding the overall substrate consumption rate (Q S), fermentation with pulp showed values 10.9% higher than those found in fermentation with peel. Corroborating the substrate assimilation profile in the exponential growth phase, the maximum specific rate of yeast growth was slightly higher in fermentation with the pulp must (µ max: 0.37h −1), suggesting that during this phase, a higher percentage of the substrate was directed to yeast cell growth in fermentation of the pulp compared to the peel (µ max: 0.34h −1).

Enzyme de papaye - brise ce qui relie les cellules mortes ensemble afin de les retirer, laissant la peau lumineuse et fraiche The commercial yeast Saccharomyces cerevisiae r.f. bayanus was rehydrated and cultivated in malt-extract broth (20g/L malt extract, 1g/L peptone, and 20g/L glucose) in 250-mL Erlenmeyer flasks (100mL of culture medium) in an orbital incubator (shaker) at 28°C, 150rpm for 24h. The cultured cells were recovered by centrifugation (1500 × g, 15min), washed with sterile isotonic saline solution, transferred to flasks containing 90mL of freshly prepared malt-extract broth, and cultured for 12h (28°C, 150rpm). The pre-inoculum yeast cells were recovered by centrifugation (1500 × g, 15min), washed, and resuspended in 300mL of pineapple juice to obtain a concentration of 1 × 10 6 cells/mL, which was used as the inoculum in the alcoholic fermentation step 17. A strategy still little explored by the vinegar industry is the enrichment of the content of functional compounds in vinegars, which can easily be achieved by adding plant extracts rich in bioactive compounds. In this context, the red-Jambo extract of Syzygium malaccense (L.) Merr. & L.M. Perry) leaves, is rich in bioactive compounds and could be used as an additive to enhance the quality of unique vinegars. Red-jambo leaves are rich in flavonoids such as catechin, mearnsitrin, myricitrin, quercitin, and the anthocyanins: cyanidin-3,5- O-glucoside, cyanidin-3- O-glycoside and peonidin-3- O-glucoside 15.Here’s the dealiO with uneven skin tone/hyper-pigmentation/acne scars/dark marks – they are areas of skin where your skin cells are suddenly over making melanin. That’s the pigment which gives your skin colour. The cells you have which make melanin get over activated/frazzled when; Instead of I will help iron away crow’s feet and fine lines like I’m a GHD straighter for your face serum, you will find 10% matrixyl serum. Ali MM, Hashim N, Abd Aziz S, Lasekan O (2020) Pineapple (Ananas comosus): a comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Research Int 137:109675 Chakraborty AJ et al (2021) Bromelain a potential bioactive compound: a comprehensive overview from a pharmacological perspective. Life 11(4):317

Aili H et al (2021) Recent updates on the conversion of pineapple waste (Ananas comosus) to value-added products, future perspectives and challenges. Agronomy 11(11):2221 Siow LF, Lee KH (2017) Canned, frozen and dried pineapple. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition, 126–139 Regarding ethanol accumulation in the fermented broth, higher amounts were observed in musts formulated with the pulp (66.20g/L) than with the peel (57.40g/L). The substrate assimilation profile by the yeast observed in 72h of fermentation suggests that the hydrolyzed pineapple peels present in the must hindered the assimilation of sugars. Such behavior may be related to the complexity of the chemical composition of the pineapple peels. In fact, in addition to the fermentable sugars (glucose, fructose, sucrose) present in the peels, were high contents of structural polysaccharides (cellulose, hemicellulose, pectin) and lignin 28, as well as, phenolic compounds, alkaloids, flavonoids, tannins and saponins, and other secondary compounds, which reportedly can have antimicrobial potential 29, 30. CICA aka Centella Asiatica– soothing god. Will help reduce redness and inflammation of acne, spots and pimples.Pineapple Extract - contains a blend of sugars, enzymes and alpha-hydroxy acids that help to moisturise and brighten skin. Squalane (found in Revolution Skincare Night Restore Oil)– skin similar version of a major oil found in human sebum called squalene – helps condition and nourish skin. Ayeni A, Daramola M O, Taiwo O, Olanrewaju O I, Oyekunle D T, Sekoai P T, Elehinafe F B (2019) Production of citric acid from the fermentation of pineapple waste. J Chem Eng 13(1) Now’s to the juicy stuff my friend. The moment we get to find out which carefully selected Revolution Skincare products are THE ONE’s for you. It is worth noting that there was a total difference in color between the pineapple-derived wine samples, with an ΔE of 14.58 being observed. Such behavior could be justified by the fact that both samples presented soft green-reddish tones, but with a tendency to yellow as observed by a * and b * coordinates, in addition to the peel wine presenting saturation values ​​5.5 times higher than the pulp. Acetic fermentation and pineapple pulp and peel vinegars: physicochemical and bioactive properties

Sarangi PK, Singh AK, Srivastava RK, Gupta VK (2023) Recent progress and future perspectives for zero agriculture waste technologies: pineapple waste as a case study. Sustainability 15(4):3575 Very high ethanol content in wines can lead to vinegars with a high acetic acid content, resulting in a very acidic product that does not meet the legislation standard. Associated with excess acidity, vinegars with ethanol contents outside the legislation standard can also be produced. Chalchisa and Dereje 32 reported the concentration of ethanol in wine should be less than 7.5% to obtain a good quality vinegar. However, it is important to consider the acetification process used, the acetic acid bacteria used in the ethanol-to-acetic acid bioconversion, as well as ethanol losses incurred by evaporation during the acetification process. Fouda-Mbanga BG, Tywabi-Ngeva Z (2022) Application of pineapple waste to the removal of toxic contaminants: a review. Toxics 10(10):561 Roda A et al (2017) Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste. Food Chem 229:734–742Values of the a * coordinate (negative values) indicate a green direction, while the b * coordinate values show a yellow trend (positive values) in both samples. The color of the peel wine, in particular, tended more towards yellow (b *: 13.2) than the pulp wine (b *: 2.61), as indicated by the values ​​of the green-yellow color coordinate. Another color aspect that differentiated the peel wine from the wine obtained from the pulp was its saturation (C *: 13.2), which was more noticeable than the pulp wine (C *: 2.24) that presented a more neutral color. Regarding tonality (hº), which is a qualitative attribute of color, there was a significant difference ( p< 0.05) between the two samples. Corroborating the results of the parameters L *a *b *, C *, and hº, a statistically significant total difference in color was verified between the pineapple pulp and peel wine samples.

Wenn es zu einer Hautreizung kommt, die Anwendung abbrechen. Augenkontakt vermeiden. Nur zur äußerlichen Anwendung. Another relevant aspect of fruit vinegar production is the possibility of using surplus fruit as well as fruit residues, such as peels and stalks 9. Among fruits are pineapples ( Ananas comosus [L.] Merr.) that belong to the Bromeliaceae family, and are a good example considering their worldwide production and consumption. The consumption of pineapples in the minimally-processed form, either as juice or sliced and canned has grown in recent years. Consequently, there is an increase in the generation of processing residues that are basically constituted of peels and pomace. Such residues still have a certain sugar content and are rich in bioactive compounds, and therefore, could be used to obtain new value-added products, including specialty vinegars 10.

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Vitamin C as sodium ascorbyl phosphate (in Revolution Skincare Dark Spot Corrector)– this active also sometimes has the brand name of STAY-C 50. How covert eh. It’s brightening and gets in the way of your skin making melanin. It’s a protected form of vitamin C (ascorbic acid) which means it’s a load more stable aka more love/active for your skin. Uthman A, Garba Y (2023). Citrus mineral nutrition and health benefits: a review. Citrus Research-Horticultural and Human Health Aspects Hemalatha M, Brinda Lakshmi A (2021) Catalytic hydrolysis of fruit waste using magnetic carbon acid catalyst for bioethanol production. Waste Biomass Valorization 12(2):971–983