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ORIGINAL ARTICLE
Evaluation of the antioxidant and physical properties
of an exfoliating cream developed from coffee grounds
Stefany Delgado-Arias
1
| Stephany Zapata-Valencia
1
| Yuliana Cano-Agudelo
1
|
Juan Osorio-Arias
1
| Oscar Vega-Castro
1,2
1
Department of Food, Faculty of
Pharmaceutical Sciences and Food,
Universidad de Antioquia, Medellin, Colombia
2
Department of Industrial Engineering, Faculty
of Engineering, Corporación Universitaria
Americana, Medellín, Colombia
Correspondence
Oscar Vega-Castro, Department of Food,
Faculty of Pharmaceutical Sciences and Food,
Universidad de Antioquia, Medellin, Colombia.
Email: oscar.vega@udea.edu.co;
oavega@americana.edu.co
Funding information
Facultad de Ciencias Farmacéuticas y
Alimentarias, Universidad de Antioquia, Grant/
Award Number: Research Proyect CIQF-276
Abstract
Currently, around 1.6 billion cups of coffee are consumed daily in the world, generat-
ing around 6 million tons of waste known as spent coffee grounds (SCG), which are a
source of environmental pollution. The main objective of this research was to develop
an exfoliating body cream from SCG. The methodology included convective drying of
the SCG at 60C. The exfoliating cream was formulated with 4, 6, and 8% of SCG, the
antioxidant contents were determined by ABTS+; the adhesiveness was analyzed with
a Texture Profile Analyzer and the exfoliating capacity evaluated with a Mexámeter
MX18. The results were analyzed by means of an ANOVA analysis, with α= 0.05. As
the main result, final moisture of SCG was of 5%. The content of antioxidants of body
cream was 97.64–128.15μMol ETrolox/gSS. The exfoliating capacity of the three for-
mulations showed similar behavior and do not show significant differences (p> .05). It
can be concluded that the SCG can be used for the development of exfoliating body
cream, obtaining a cosmetic product with exfoliating and antioxidant properties; being
the above, a processing alternative for the agro-industrial residues generated in the
coffee industry.
Practical application
In this study, an exfoliating body cream was developed from the SCGs, which is an agro-
industrial waste generated by the coffee processing industry. It was determined that the
hot air-drying process is a suitable method for the processing of coffee grounds since a
stable product with low moisture is obtained. In addition, it was also possible to obtain an
exfoliating cream for the body with antioxidant and polyphenol content, with textural and
exfoliation properties similar to that of a commercial cream. The main application of this
research is that it gives full use to the waste of coffee to obtain a cosmetic product with
sensory, textural, and exfoliating properties of this type of products, being a processing
alternative for agro-industrial waste generated in the coffee processing industry.
1|INTRODUCTION
Coffee is the second most marketed product in the world after oil
(Peshev, Mitev, Peeva, & Peev, 2018) of which ~ 1.6 billion cupsa day are
Submitted in Journal of Food Process Engineering Special Issue on “Conference of Food
Engineering 2018”March 26, 2019.
Received: 16 January 2019 Revised: 15 February 2019 Accepted: 7 March 2019
DOI: 10.1111/jfpe.13067
J Food Process Eng. 2019;e13067. wileyonlinelibrary.com/journal/jfpe © 2019 Wiley Periodicals, Inc. 1of10
https://doi.org/10.1111/jfpe.13067
consumed globally (Dirks-Naylor, 2015). Given its high consumption,
the coffee industry generates different kinds of waste or agro-industrial
byproducts such as pulp, mucilage, parchment skin, cisco, and the spent
coffee grounds (SCG) (Rodríguez Valencia & Zambrano Franco, 2010).
The SCG, is generated during the preparation of the beverage orthe man-
ufacture of the instant coffee, on average, 2 kg of SCG is produced per
kilogram of instant coffee produced (Karmee, 2017; Zuorro & Lavecchia,
2012) with an annual production of 6 million of tons approximately
(Kovalcik, Obruca, & Marova, 2018). Currently, the coffee waste is con-
sidered an environmental pollutant due to the organic load it has
(Janissen & Huynh, 2018; Mussatto, Carneiro, Silva, Roberto, & Teixeira,
2011). However,this waste is attracting more interest because it contains
numerous compounds such as carbohydrates, proteins, lipids, minerals,
nonprotein nitrogenouscompounds and phenoliccompounds and antiox-
idants (Peshev et al., 2018). In this sense, several authors report some
applications for the use of the SCG, biodiesel production (Urribarrí et al.,
2014), bioethanol, biogas (Rodríguez Valencia& Zambrano Franco, 2010),
fuel for boilers (García & Riaño, 1999), composting (Zuorro, 2015), and in
the formulation of food products with high nutritional value (Martinez-
Saez et al., 2017). In the same way, some authors reported extraction of
antioxidant compounds and phenolic compounds (Bravo, Monente,
Juániz, De Peña, & Cid, 2013),which can have beneficialeffects for health
(Maldonado-Saavedraet al., 2010; Oroian & Escriche, 2015).
However, many of these applications do not make full use of the
SCG, which is why it is necessary to find alternatives where full use is
made of it. One of these options is the development of products for the
cosmetics industry, in this sense, several agro-industrial wastes have
been used in the preparation of creams bodily and facial from coffee gro-
unds extracts and fruit residues (Idárraga, 2015; Isabel Andueza &
Cabrera, 2014; Ribeiro et al., 2013), exfoliating creams with cacao peels
and fibers of fruit (Torres & Yessenia, 2017; Villagrán & Mariela, 2014).
An exfoliating cream, isan emulsionof two immiscible liquids, where one
is dispersed (oil phase) in the other (aqueous phase) in the form of glob-
ules, and with the use of an emulsifier facilitates the formation and stabil-
ity of the emulsion (Aranberri, Binks, Clint, & Group, 2006; Torres &
Yessenia, 2017). The mechanism of these products is based on mechani-
cal entrainment of dead cells and impurities present in the skin, through
the solid abrasive particles that compose; decreasing the thickness of the
stratum corneum (Torres & Yessenia, 2017). Other functionsof the exfo-
liating creams are as follows: removing dirt from the pores, preventing
the formation of pimples, and improve the efficiency of any subsequent
cosmetic treatment because it favors the penetration of active com-
pounds (Azcona, 2006; Garrote & Bonet, 2008; Ribeiro et al., 2013).
Given the above, the main goalof this research was the development
of an exfoliating body cream using the SCG, in addition to evaluating the
effect of the SCG on the rheological, sensory and antioxidant properties
of the exfoliating cream. The intention was to investigate an alternative
for the use of both the antioxidant properties and the particle size of the
coffee ground, which favors the exfoliation of the skin. This study is also
a contribution to the reduction of environmental problems,generated by
the coffee industry in Colombia and the world.
2|METHODOLOGY
2.1 |Materials and methods
2.1.1 |Materials
SCG was obtained from the daily production of a cafeteria of the University
of Antioquia in the city of Medellín, Colombia. For the preparation of the
cream, the following raw materials were used: stearic acid, dimethicone–
cyclomethicone, sodium nipagin-bronidox (Chemicals J and M, Medellín,
Colombia); ethamin-triethanolamine, cetyl alcohol, lanolin, mineral oil and
glycerin (all pharmaceutical grades; Quimitintas, Medellín, Colombia). The
reagent of folin–Ciocalteu (2.0 N) (Darmstadt, Germany), Gallic acid, 2,20-
azino-bis- (3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) (Sigma-Aldrich
Chemicals, Oakville, ON, Canada); Trolox (6-hydroxy-2,5,7,8-tetramethyl-
chroman-2-carboxylic acid) MP Biomedical (Illkirch-Graffenstaden, France)
and solvents such as methanol, acetone Merck (Germany).
2.2 |Convective drying
The drying process was carried out in a tray-type convection dryer,
which consists of a fan coupled to an electrical resistance for air heating,
which passes through a tunnel of 3 m in length. The weight change over
time was measured with a balance vector S-type scale, 5AX797, with an
error of ± 0.1 g. The drying conditions were of 60C and an air velocity
of 1.5 m/s, the area of the dryer tray was 21.5 ×9.2 cm, with a thickness
of 1 cm. Drying was carriedout in a time of 6 hr.
2.3 |Physicochemical characterization of the spent
coffee ground
Moisture, lipid content, ashes, protein and total nitrogen of the SCGs
they were determined in accordance with the AOAC 2005 methodol-
ogy. Carbohydrates were estimated by difference. All results were
expressed in grams per gram of dry solid.
2.4 |Formulation and preparation of the exfoliating
cream
For the elaboration of the exfoliating cream with SCG, it was made
according to the methodology of Caicedo (2013). The preparation of the
cream was made in two phases. The first phase, the oily phase, consisting
of the mixture of cetyl alcohol, stearic acid and lanolin, which was pro-
duced at 70C with slow stirring until a homogeneous mixture was
obtained, and thesecond phase, the aqueousphase, constituted by water
at 70C, glycerin, dimethicone, and crystal oil. Subsequently, at 70Cand
with constant agitation the oil phase was added to the aqueous phase
and the ethamin was incorporat ed, later at 40C the sodium nipagin was
incorporated; finally, different percentages of SCG (4–6–8%) were added
to the cream, the creams were stored in refrigeration (4 ± 0.5C) until
analysis.
2of10 DELGADO-ARIAS ET AL.
2.5 |Determination of antioxidant activity and
phenolic compounds
2.5.1 |Extraction of the samples
The extraction and measurement of the antioxidant compounds were
carried out according to the methodology described by Contreras-
Calderón et al. (2016) with some modifications. One 1 g of each cream
exfoliating was added 6 mL of a solution (70:30) water-acetone, which
was stirred for 45 min; the samples were centrifuged (C-28A, BOECO,
Hamburg, Germany) at 5000 rpm for the period of 20-min, from there, the
supernatants were filtered in 10 mL volumetric balloons. The procedure
was repeated with the acetone-water solution. Finally, the samples were
taken to the water with distilled water; the samples are stored in refrigera-
tion at 7 ± 0.5C and protected from light until they were analyzed.
2.5.2 |ABTS assay
ABTS method 2,20-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid),
was made under the methodology described by Contreras-Calderón et al.
(2016), with some modifications. A hundred microliter of the extract was
dilutedin4,900μL of distilled water, from each of the dilutions, an ali-
quot of 100 μL, was taken to which 1,000 μL of the ABTS radical was
added, subsequently, it was taken to a Maria bath (HB 10 CS1, IKA
Staufen, Germany) at 30C for 30 min. Finally, the absorbance of each
sample was measured at a wavelength of 730 nm with a spectrophotom-
eter (UV-3300, Mapada Instruments, Shanghai, China).
2.5.3 |Measurement of the total content of
polyphenols
The measurement of the polyphenols was done under the methodol-
ogy described by Duarte et al. (2017), 20 μL of the extract was diluted
in 1,580 μL of distilled water, subsequently, 100 μL was given of
Folin–Ciocalteau reagent; after 2 min, 300 μL of sodium carbonate
was added (20 g/100 mL). The mixture was stored in the dark for 1 hr.
The absorbance of the solution was determined with a spectrophotom-
eter (UV-3300 Mapada Instruments, Shanghai, China), at 725 nm, and
the absorbance was compared with a calibration curve for gallic acid.
2.6 |Determination of pH
Sample pH was measured with the methodology described by Isabel
Andueza and Cabrera (2014), by preparing a solution of 2 g of cream
with 40 mL of distilled water and with a pH meter (HI 8424, Hanna
Instruments, Ciudad de México, México) at 25C.
2.7 |Luminosity analysis
The determination of the color parameters was carried out according to
the methodology described by Contreras-Calderón et al. (2016), where
the luminosity (L) was determined under the CIELab methodology with
a spectrophotometer (SP62, X-RITE, Grand Rapids, MI) with an angle
D65. An abundant quantity of cream was placed in the center of a petri
dish evenly spread.
2.8 |Texture analysis
For texture analysis, the methodology of Gilbert, Picard, Savary, and
Grisel (2013), was followed with some modifications, the parameters
of adhesiveness and cohesiveness of all the creams was determined in
a texturometer (EZ-SX; Shimadzu, kioto, Japón) with a cell load of
5 kg, probe cylindrical p/25, pretest speed 100 mm/min, test speed
40 mm/min and speed posttest 70 mm/min.
2.9 |Measurement of exfoliating capacity
For the measurement of exfoliating capacity, the methodology described
by Torres and Yessenia (2017), with some modifications. For the analysis
of exfoliating capacity, a mexameter (MX 16, Courage+Khazaka elec-
tronics, Köln, Germany) was used, which measures the melanin and
hemoglobin in the skin. For the exfoliation test, volunteers participated,
to which three points weremarked on the forearms; toperform the exfo-
liation and proceeded as follows: The initial melanin was measured in
both arms, the creams were applied and the exfoliation was followed for
~1 min, it was concluded with waterrinse and the melanin was measured
again skin. To determine the percentage of exfoliation of the cream,
Equation (1) was used. Where, M is the valueof melanin.
%Decrease Melanin =Mi−Mf
Mi
×100 ð1Þ
2.10 |Rheological profile, viscosity, and stability
analysis
The analysis of stability (centrifugation and thermal stress) and rheological
profile were made under the methodology described by Lillini, Pasquali,
Pedemonte, Bregni, and Lavaselli (2016) with some modifications.
2.10.1 |Rheological profile and viscosity
The determinations were made in triplicate at 25 ± 0.5C with a brand
viscometer (DV-II Brookfield, Middleboro, MA); a spindle number six
was used, the readings were recorded at speeds that varied between
0.8 and 100 rpm.
2.10.2 |Centrifuging
A centrifuge (C-28A, BOECO, Hamburg, Germany) was used, 5 g of
each emulsion was centrifuged for 30 min at 3000 rpm.
2.10.3 |Thermal stress
Consecutive storage was carried out for 48 hr, to each of the following
temperatures: 40 ± 2C and 7±2
C, in a drying and heating oven
(Model FD 56, Binder, Tuttlingen, Germany) At the end of the trial, sam-
ples were observed with the naked eye to detect phase separation.
2.11 |Zeta potential
Zeta potential measurements were made according to the methodol-
ogy of Sanín (2017), 130 mg of each sample was weighed and
DELGADO-ARIAS ET AL.3of10
dissolved in 20 mL of Milli Q water: subsequently, 50 μL of this solu-
tion was drawn and diluted in 1 mL with Milli Q water. With this last
dilution, the measurements were carried with a Zeta-sizer (NANO
ZSP, Malvern Panalytical, Malvern, UK).
2.12 |Microbiological analysis
For the coliform count and Escherichia coli, AOAC 991.14 was carried
out under the AOAC method. Mold and yeast count were carried out
with the horizontal method for enumeration of yeasts and molds
(Technique of colony count in products with water activity higher
than 0.95). ISO 21527-1:2008 and finally the mesophilic aerobic
count was performed with the AOAC 2015.13 method.
2.13 |Sensory analysis
The sensory analysis of the sample was done according to Colombian
Technical Standards 3501, 4489 and Colombian Technical Guides
165,226 and 232; in which the texture and flavor descriptors of the sam-
ples are analyzed. The texture profile describes the mechanical, geomet-
ric, and surface attributes of the product. We identified and selected the
set of descriptors that gave the maximum information about the texture
attributes of the product, in order to establish the profile of texture. The
consensus method was used, with six trained judges and an age range of
25 to 60 years, assessing intensities on a rating scale of one (hardly rec-
ognizable) to five (intense) for all descriptors; except for the general qual-
ity, where scale is used from one to three, where three is high and one is
low. In the case of the odor profile analysis, the mostrelevant odornotes
of the product and are quantified on a rating scale of one (barely recog-
nizable) to five (intense) for all descriptors.
2.14 |Experimental design
A randomized free experimental design was carried out with three treat-
ments, where the factor of each treatment was the percentage of coffee
erases (4, 6, and 8%), with four replicates. Variable responses of the
experiment for each treatment were as follows: texture, viscosity, color,
pH, exfoliating and antioxidant capacity. The data obtained were ana-
lyzed through an ANOVA table, to verify the existence of significant dif-
ferences. In addition, a Fisher low significant difference (LSD) analysis to
find the differences between treatments, with α= 0.05. The data were
analyzed using the STATGRAPHICS Centurion XVI software (Statistical
Graphics Corporation, Version 16.0.07, Rockville, MD). For the selection
of the best formulation of the exfoliating cream, was made based on the
results of the experimental design; based on the highest content of anti-
oxidants, polyphenols, and exfoliating capacity.
3|RESULTS
3.1 |Drying process
Figure 1, shows the results obtained for the drying by convection of
the SCG, at a temperature of 60C. In addition, the variation of
moisture content is observed for the drying process of coffee resi-
dues, which has a typical behavior of these processes is similar with
that reported by Sahylin et al. (2013); Sandoval, Rodríguez, Méndez,
and Sánchez (2006); Tinoco and Ospina (2010); in Figure 1, it is possi-
ble to observe that the moisture of the SCG varied from 5 to 3, Kg
water for Kg dry matter in the drying time, the drying process allowed
to obtain a final moisture of 5% (Table 1), this value is similar to that
T1 obtained by Mussatto, Ballesteros, Martins, and Teixeira (2011).
3.2 |Physicochemical characterization of the spent
coffee ground
In Table 1 the results are obtained for the physicochemical characteri-
zation of the dried SCG. As can be seen in Table 1, the protein con-
tent presented a value of 12.84%, while the ashes were found in
1.93%, and total carbohydrates with 72.45%. Similar values of protein
and ash for coffee waste have been reported by Mussatto, Carneiro,
et al. (2011); however, the values found here for carbohydrates are
higher than those found by Mussatto, Carneiro, et al. (2011). These dif-
ferences can be due to the extraction conditions for the preparation of
the drink and to the coffee variety (Ballesteros, Teixeira, & Mussatto,
2014). The nitrogen content was 2.05%, similar to that reported by
Silva, Nebra, Machado Silva, and Sanchez (1998) which was 2.0%. The
fat content obtained for the SCG is in the range reported by Jenkins,
Stageman, Fortune, and Chuck (2014), for waste coffee grounds which
ranges from 7 to 13%. These compounds present in the SCG are of
FIGURE 1 Effect of temperature on the drying curve of SCG
TABLE 1 Physicochemical characterization of the dry SCG sample
Parameter Grams/100 g dry solid
Moisture 5.50 ± 0.07
Ash 1.93 ± 0.01
Total fat 12.77 ± 0.04
Total nitrogen 2.05 ± 0.02
Total protein (N ×6,25) 12.84 ± 0.12
Total carbohydrates 72.45 ± 0.10
4of10 DELGADO-ARIAS ET AL.
great importance as they can be used in different products, as reported
by Ribeiro et al. (2013) and Ribeiro et al. (2018) has used the phenolic
compounds and lipid content present in the coffee ground in the elabo-
ration of cosmetic products.
3.3 |Physical and antioxidant properties of
exfoliating creams with SCG
Table 2 shows the results obtained for each formulation, based on
the variables analyzed, it can be observed that the antioxidant
TABLE 2 Results obtained for each formulation
No SCG%
Antioxidants
(μMol ETrolox/g de SS)
Polyphenols
(mg EAG/g de SS) Luminosity L
a
pH Adhesiveness (J) Cohesiveness Exfoliation %
1 8 96.03 1,230.50 45 7.2 −0.0025 0.66 1.92
2 6 101.92 1,547.77 45 7.7 −0.0017 0.62 2.05
3 6 112.70 1,131.33 43 7.7 −0.0016 0.61 1.15
4 4 89.31 1,407.61 48 7.9 −0.0016 0.61 1.35
5 4 96.94 1,091.98 47 7.8 −0.0017 0.63 0.41
6 8 82.81 1,042.63 43 7.4 −0.0023 0.64 1.07
7 4 92.80 1,238.9 45 7.9 −0.0015 0.61 1.35
8 8 80.42 1,276.41 41 7.4 −0.0023 0.58 1.76
9 8 69.23 1,235.74 41 7.3 −0.002 0.63 0.77
10 6 97.64 1,407.9 46 7.4 −0.002 0.6 1.42
11 4 56.31 1,226.6 47 7.9 −0.002 0.68 1.41
12 6 128.15 1,075.67 42 7.6 −0.0018 0.63 0.59
a
SS: Dry Solid.
FIGURE 2 Mean graph and LSD intervals 95% for the variables of antioxidants (a), polyphenols (b), pH (c), and luminosity (d)
DELGADO-ARIAS ET AL.5of10
activity reported values that ranged between 97.64 and 128.15
μMol ETrolox/g of SS, while the phenolic compounds varied
between 1,075.67 and 1,547.77 mg EAG/g of SS, these values are
similar to those found by Contreras-Calderón et al. (2016) for coffee
beans.
These results are significant because the SCG is a by-product
obtained during the preparation of the coffee beverage. With respect
to the statistical analysis, the content antioxidant was significantly
affected (p< .05) by percentage of SCG, being higher for the formula-
tion with 6% (Figure 2a). This is possibly due to the variation in the con-
tent of the different components in the SCG, which can vary according
to the method of extraction of the coffee beverage (Ballesteros,
Ramirez, Orrego, Teixeira, & Mussatto, 2017). Finally, Low, Rahman,
and Jamaluddin (2015), reported that the antioxidant content in cos-
metic products favors the increase in the sun protection factor. The
above being an important result for the product obtained here.
With respect to the pH analysis, the samples showed values close
to neutrality, these results being appropriate for these kinds of prod-
ucts (Mujica et al., 2010), similar values were reported by Villagrán
and Mariela (2014), in an exfoliating cosmetic product. However, the
percentage of SCG had a significant incidence on the pH of exfoliating
cream (p< .05); it can be observed from Figure 2c that the cream with
FIGURE 3 Mean graph and LSD intervals 95% for the variables adhesiveness (a), cohesiveness (b), and exfoliating capacity (c)
FIGURE 4 Rheological profile of the formulation with 6% of SCG
6of10 DELGADO-ARIAS ET AL.
the lowest pH value was the one that contained 8% of SCG; this is
due to the fact that the SCG has acid characteristics (Palomino, Lady, &
Del Bianchi, 2015), which is evidenced by the decrease in the pH value.
On the other hand, the luminosity analysis (L), showed values that varied
between 41 and 48; it is observed from Figure 2d that the formulations
present significant differences (p< .05); being the 4% that presents the
greatest luminosity; this it is because it has less amount of SCG, which
gives it less color compared to that containing 8%. The color of the cof-
fee ground develops during the caramelization of the carbohydrates pre-
sent in coffee during roasting (Contreras-Calderón et al., 2016).
With respect to the parameters of texture adhesiveness and cohe-
siveness of the exfoliating cream, the values oscillated between −0.0025
and −0.0017 J, and 0.58 and 0.68, respectively; being similar to the value
found in the measurement of a commercial cream for the cohesiveness
parameter, which was 0.62142, while for the adhesiveness, the formula-
tions showed higher values than for the commercial cream, which was
−0.0006 J, these texture values indicate that the cream obtained here
has more adhesion to the skin, in relation to the evaluated commercial
cream, which could be an indication of greater exfoliation capacity. For
the analysis of exfoliating capacity, the three formulations showed simi-
lar behavior, it can be observed in Figure 3c, also it is observed that there
are no significant differences between them (p> .05). On the other hand,
we obtained data similar to those reported by Torres and Yessenia
(2017), these values show the effectiveness of the coffee ground as a
mechanical agent for exfoliation.
3.3.1 |Selection of the best formulation
Finally, after evaluating the behavior of the three formulations (4, 6,
and 8%) depending on each response variable, it found that the one
that has the best performance based on the content of antioxidants
and polyphenols was the one that contained 6% of SCG, which was
analyzed the rheological profile, stability assessment, microbiological,
and sensory analysis.
3.4 |Rheological profile and viscosity
Figure 4 shows the rheological profile obtained for the formulation of 6%
coffee grounds. The viscosity profile of the formulation was made with
6% SCG, which had values of 35.82 Pa.s and behaved as a non-Newtonian
fluid, that is, there is no constant relationship between the viscosity and
the gradient of speed, so it is necessary to apply an initial shear to the
system to start flowing (Pérez-Bueno, Rodriguez-Perdomo, Morales-
Lacarrere, Soler-Roger, & Martín-Viaña, 2011), this results in a typical
TABLE 3 Microbiological analysis of the formulation with 6% of
spent coffee ground
Analysis Result (cfu/g)
Escherichia coli count <10
Mold and yeast count <10
Mesophilic aerobic count <10
FIGURE 5 Odor and texture
profile of the exfoliating cream
with 6% SCG
DELGADO-ARIAS ET AL.7of10
pseudoplastic behavior of the emulsions (Rojas Gallardo, 2012), which
exhibit high viscosity and internal resistance to flow in the resting state.
3.5 |Stability and zeta potential analysis
In the centrifugation test, after submitting the sample at 3000 rpm for
30 min, there was no separation of the phases, similar behavior was
observed in the thermal stress test in which the cream did not show
changes during the whole process.
The zeta potential was analyzed to determine the stability of the
emulsion. The zeta potential value obtained for the cream on day
zero was −35.93 ± 8.25 mV, on the other hand, the value presented
for the cream subjected to thermal stress during 8 days, was
−34.6 ± 10.2 mV both values reflect the stability of the emulsion
even when subjected to changes in temperature, these stability
values of exfoliating creams, similar to those reported by Kosegarten
and Jiménez (2012) and Sanín (2017).
3.6 |Microbiological analysis
Table 3 shows the results obtained for the microbiological analysis of
the formulation, in which a CFU value <10 was obtained for the count
of E coli, mesophiles, molds and yeast.
3.7 |Sensory test
As for the sensory analysis, the odor profile of the exfoliating cream, pres-
ented descriptors of high roasted coffee, followed by empyreumatics
descriptors in moderate intensity with a score of 4.0 and 3.5, respectively.
The descriptors to nicotine and tobacco were perceived slightly, also
sweet and dairy odors were perceived, shown in Figure 5; however, the
descriptors of the odor of the coffee are affected by numerous factors
during its processing (Lee, Cheong, Curran, Yu, & Liu, 2015). Regarding
the texture profile, the descriptors of spreadability and viscosity were
high, with a score of 4.3 for both on a scale of 0 to 5, while the granularity
of the exfoliating cream was perceived moderate (3.5). Additionally, the
descriptors associated with the grease, rough, sandy, and lumpy textures
were slightly perceived with a score of 1.5, 2.0, 1.0, and 0.0, respectively.
Finally, the quality of the sample in terms of the texture attributes was
3.0, achieving, thehighest score.
On the other hand, for the texture profile of the skin before and
after exposure to the coffee exfoliating cream, it is observed that after
the exposure to the exfoliating cream the skin presented an increase
in wettability, softness, and moist composition of the skin. Regarding
the greasy texture of the skin, a decrease was observed and the irrita-
tion showed no marked changes, Figure 6. The overall quality of the
skin texture after exposure was high (3.0).
4|CONCLUSION
It was possible to obtain a dry coffee ground by the convective drying
process, with satisfactory compositional characteristics that allowed
its use in the elaboration of a cosmetic emulsion. The formulations
showed a high content of antioxidants and polyphenols, in terms
of texture parameters the cream showed good adhesiveness,
FIGURE 6 Profile of the skin before
(blue) and after the exfoliation (orange)
with the exfoliating cream with 6% of SCG
8of10 DELGADO-ARIAS ET AL.
cohesiveness, and exfoliating capacity. The best design formulation
was obtained better behavior in terms of the variables analyzed
throughout the process as good sensory quality, showing that it can
be a cosmetic product of pleasure for future consumers. Finally, an
alternative form was found regarding the use of an agro-industry
waste that generates pollution, but which in turn has multiple com-
pounds that can be useful.
ACKNOWLEDGMENTS
The authors gratefully acknowledge the Faculty of Pharmaceutical
and Food Sciences, the financial support of research project CIQF–
276, and the BIOALI and Sensory Food Analysis research groups of
the Faculty of Pharmaceutical and Food Sciences, Antioquia Univer-
sity. Special thanks to Professor Diana Maria Granda for administra-
tive support in the execution of the project. Finally, the authors thank
Professor Sudhir K. Sastry of the Department of Food, Agricultural
and Biological Engineering of the Ohio State University for the sup-
port in writing the manuscript.
ORCID
Oscar Vega-Castro https://orcid.org/0000-0003-3517-9760
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How to cite this article: Delgado-Arias S, Zapata-Valencia S,
Cano-Agudelo Y, Osorio-Arias J, Vega-Castro O. Evaluation of
the antioxidant and physical properties of an exfoliating cream
developed from coffee grounds. J Food Process Eng. 2019;
e13067. https://doi.org/10.1111/jfpe.13067
10 of 10 DELGADO-ARIAS ET AL.
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