Revolution Skincare, Pineapple Enzyme Glow Gommage Peel, 100 g

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Saha S et al (2018) Optimization of dilute acetic acid pretreatment of mixed fruit waste for increased methane production. J Cleaner Prod 190:411–421 D’Silva TC et al (2023) Biohydrogen production through dark fermentation from waste biomass: current status and future perspectives on biorefinery development. Fuel 350:e128842 Peptides/matrixyl– perfect for mature skin that’s also sensitive (see section on age concerned/first signs of ageing for more info on benefits) Best Revolution Skincare for Sensitive skin Al-Maqtari QA, Waleed AA, Mahdi AA (2019) Microbial enzymes produced by fermentation and their applications in the food industry-A review. Int J Agric Innov Res 8(1):2319–1473 Because rather than looking for a serum which shouts anti-ageing with big, bold lettering on the label – instead you’re going to find a 0.5% retinol serum.

Gupta C, Prakash D, Nazareno MA (2017) Nutraceutical potential of agri-horticultural wastes. Obes Control Therpies 44:1–8The alcohol contents present in the pulp and peel wines were 8.39% (v/v) and 7.28% (v/v), respectively. Such values ​​are higher than those reported by Alvarenga et al. 31 in wine from the musts formulated with pineapple pulp (6.8% v/v) and pulp plus peel (100g/kg) (5.9%, v/v). Lower ethanol values ​​were also reported by Roda et al. 9 in wines of pineapple peel (6.0%, v/v). It is important to point out that the ethanol content present in wines destined for acetification is a parameter of importance that must be analyzed and adjusted where necessary. Your skin’s trapped in an inflammation cascade (basically like a waterfall that won’t turn off) – this is why you see pimples as red, raised bumps. 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. 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

Mayo-Mayo G et al (2020) Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality. J Food Meas 14:1511–1519 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 Soltan M et al (2019) Nutrients balance for hydrogen potential upgrading from fruit and vegetable peels via fermentation process. J Environ Manage 242:384–393 While Paula’s Choice use a whole host of partnering actives – and their formula is good – that price difference makes active skincare with huge potential to work, a whole lot more accessible/tryable/loveable to a whole lot more people. Lobo MG, Yahia E (2017) Handbook of pineapple technology: production, postharvest science processing and nutrition. John Wiley & Sons

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Dorta E, Sogi DS (2017) Value added processing and utilization of pineapple by-products. Hand-Book of Pineapple Technology, Production, Postharvest Science, Processing and Nutrition, 196–220 Ismail NAM, Abdullah N, Muhammad N (2018) Effect of microwave-assisted processing on quality characteristics of pineapple jam. J Adv Res Fluid Mech 42(1):24–30 Asaithambi N, Singh SK, Singha P (2021) Current status of non-thermal processing of probiotic foods: a review. J Food Eng 303:110567 Chalchisa T, Dereje B (2021) From waste to food: utilization of pineapple peels for vinegar production. MOJ Food Process Technol 9:1–5 Gil LS, Maupoey PF (2018) An integrated approach for pineapple waste valorisation. Bioethanol production and bromelain extraction from pineapple residues. J Clean Prod 172:1224–1231