Enzyme-treated chicory for cosmetics: application assessment and techno-economic analysis

AMB Express

Table 1 Chicory sample #3 treated with individual enzymes or mixtures (5 mg/g protein) were assessed for total reducing sugars (DNS) and antimicrobial activity against S. aureus

Enzyme treatment	Release of hydrolysis products as reducing sugars^a		Antimicrobial activity against S. aureus E-70045
Enzyme treatment	(mg/mL)	(% of dry matter)
Inulinase	6.5	13.0	+
Pectinase	20.1	40.1	+ +
Cellulase	6.9	13.8	+
β-glucosidase	4.0	8.0	+
Xylanase	20.1	40.1	+ +
Esterase	2.8	5.5	+
All six enzymes	30.4	60.8	+ +
Inulinase + β-glucosidase	8.2	16.4	+
Pectinase + xylanase + β-glucosidase	28.1	56.2	+ + +
No enzyme			+

No inhibitory effect was observed with enzyme preparations in the absence of chicory extract. − no inhibitory effect; + weak inhibition; + + moderate inhibition; + + + strong inhibition; + + + + very strong inhibition
^aResults were corrected by subtracting readings from the sample without treatment and the sample with enzyme only