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Bacterial Polysaccharides: Production and Applications in Cosmetic Industry

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Polysaccharides

Abstract

Cosmetics are complex multiphase systems that include different components with distinct functions on the final product. Bacterial polysaccharides are biocompatible, biodegradable, and usually nontoxic natural biopolymers that possess physicochemical properties suitable for use as cosmetic ingredients. Some of them, namely, hyaluronic acid (HA), bacterial cellulose (BC), and levan, have biological properties (e.g., skin regeneration and protection) and are used as active agents in cosmetic formulations. Other bacterial polysaccharides, such as xanthan gum and gellan gum, are mostly used as viscosity controllers and psychosensorial agents and are applied in cosmetic vehicles (e.g., emulsions, gels, and suspensions). The nontoxic nature of these bacterial polysaccharides has been thoroughly assessed by innumerous studies and their safety as cosmetic ingredients has been established.

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Acknowledgment

This work was supported by Fundação para a Ciência e a Tecnologia (FC&T, Portugal) through projects PEst-C/EQB/LA0006/2013 and PEst-OE/AGR/UI0245/2014. Filomena Freitas acknowledges FC&T postdoctoral fellowship SFRH/BPD/72280/2010.

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  1. REQUIMTE/CQFB, Chemistry Department, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus Caparica, 2829-516, Caparica, Portugal

    Filomena Freitas & Maria A. M. Reis

  2. CEER-Biosystems Engineering, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017, Lisbon, Portugal

    Vítor D. Alves

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  1. Filomena Freitas
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  2. Vítor D. Alves
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  3. Maria A. M. Reis
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Correspondence to Filomena Freitas .

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  1. Botany Department, M.L.Sukhadia University, Badgaon, India

    Kishan Gopal Ramawat

  2. Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, Villenave d'Ornon, France

    Jean-Michel Mérillon

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Freitas, F., Alves, V.D., Reis, M.A.M. (2014). Bacterial Polysaccharides: Production and Applications in Cosmetic Industry. In: Ramawat, K., Mérillon, JM. (eds) Polysaccharides. Springer, Cham. https://doi.org/10.1007/978-3-319-03751-6_63-1

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  • DOI: https://doi.org/10.1007/978-3-319-03751-6_63-1

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