Abstract
This study attempted to develop a new cosmetic ingredient by enhancing the physiological activity of coffee. Three types of lactic acid bacteria (Leuconostoc holzapfelii, Weissella cibaria, Lactobacillus plantarum) were cultured and used on green coffee beans. The extracts prepared from three types of lactic acid bacteria solid fermented green coffee beans showed higher total polyphenol and flavonoid content and DPPH free radical scavenging ability than non-fermented coffee beans. In addition, it effectively inhibited the collagenase enzyme. Therefore, this study is thought to present data on the possibility of a new smart healthcare cosmetic ingredient through fermentation of lactic acid bacteria by comparing the antioxidant properties of cosmetic ingredients made from green beans fermented with lactic acid bacteria and confirming the organoleptic properties.KeywordsFermented coffeeAntioxidantLactic acidPhysiological activitySmart healthcare
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