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

AMB Express

Table 2 Chicory samples #1, #2 and #3 treated with individual enzymes or mixtures (5 mg/g protein) were assessed for antimicrobial activity against S. aureus and P. aeruginosa

Sample	Enzyme treatment	Release of hydrolysis products as reducing sugars^a		Antimicrobial activity
Sample	Enzyme treatment	(mg/mL)	(% of dry matter)	S. aureus E 70045	P. aeruginosa E-84219
#1	Pectinase + xylanase	15.9	31.7	+ + +	(+ + +)^b
	Pectinase + xylanase + β-glucosidase	21.3	42.6	+ + +	(+ + +)^b
	Pectinase + xylanase + β-glucosidase + inulinase	19.6	39.3	+ + +	(+ + +)^b
	No enzyme			+ +	−
#2	Pectinase + xylanase	9.3	18.6	+ +	−
	Pectinase + xylanase + β-glucosidase	30.7	61.5	+ + +	−
	Pectinase + xylanase + β-glucosidase + inulinase	34.5	69.7	+ + +	−
	No enzyme			+ +	−
#3	Pectinase + xylanase	26.0	52.0	+ + +	+ + + +
	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
^bGrowth inhibition at 24 h, complete growth recovery at 48 h