Prospective Study on the Antioxidant Potential of Cocoa Cacao L in the Cosmetic Sector: analysis of current research trends to PD&I

Authors

DOI:

https://doi.org/10.9771/cp.v17i2.56025

Keywords:

Prospecting, Theobroma cacao, Cosmetology.

Abstract

A study was carried out to prospect the patentability of cosmetic products containing ingredients derived from cocoa in the last 20 years. Consideration of the bioactive antioxidant properties of cocoa discussed in the literature was a relevant factor in the choice of patent classification codes. The research was aimed at obtaining information about the main trends in the applicability of cocoa in cosmetic formulations and was conducted using the Orbit Intelligence database. In total, 1321 patent documents were identified within the scope of the study (universe), including "live" and "dead" patents. The year 2016 had the highest number of documents, and the companies L'Oréal and Shiseido stood out with the highest number of patent families (28 families). The technologies and applications of cocoa in the sector are wide and versatile, with cocoa butter being the most widely used raw material.

Downloads

Download data is not yet available.

Author Biographies

Rafael Miranda Carvalho dos Reis, Federal University of Bahia

Bachelor of Pharmaceutical Sciences from the Federal University of Bahia in 2022.

Neila de Paula Pereira, Federal University of Bahia

PhD in Pharmaceutical Sciences from the Federal University of Paraná in 2008.

Olivan da Silva Rabêlo, Federal University of Bahia

PhD in Economics from the Federal University of Pernambuco in 2015.

References

ABIHPEC – ASSOCIAÇÃO BRASILEIRA DA INDÚSTRIA DE HIGIENE PESSOAL, PERFUMARIA E COSMÉTICOS. A Industria de Higiene Pessoal, Perfumaria e Cosméticos. 2023. Disponível em: https://abihpec.org.br/site2019/wp-content/uploads/2023/01/Panorama-do-Setor_Atualizacao_16.01.24.pdf. Acesso em: 22 jan. 2024.

ABIHPEC – ASSOCIAÇÃO BRASILEIRA DA INDÚSTRIA DE HIGIENE PESSOAL, PERFUMARIA E COSMÉTICOS. Caderno de Tendências Higiene Pessoal, Perfumaria e Cosméticos 2019-2020. 2021. Disponível em: https://abihpec.org.br/publicacao/caderno-de-tendencias-2019-2020/ Acesso em: 22 jan. 2024.

ANTUNES, Adelaide; CANONGIA, Claudia. Technological foresight and technological scanning for identifying priorities and opportunities: the biotechnology and health sector. Foresight, [s.l.], v. 8, n. 5, p. 31-44, 2006.

AZIN, Diana Guimarães et al. O acordo de parceria para pesquisa, desenvolvimento e inovação como mecanismo estratégico de interação entre a universidade e as empresas. P2P e Inovação, [s.l.], v. 10, n. 1, p. 127-154, 2023.

BATISTA, Nadja Rosele Alves; ABUD, Ana Karla Souza. Prospecção Tecnológica do Setor de Nutracêuticos no Brasil e no Mundo. Cadernos de Prospecção, Salvador, v. 15, n. 1, p. 178-195, jan, 2022.

BECKETT, Steve T. (ed.). Industrial chocolate manufacture and use. [S.l.]: John Wiley & Sons, 2011.

BISPO, Eliete da Silva et al. Sensory profile and acceptance of alkalinized cocoa (Theobroma cacao L.) powder. Food Science and Technology, [s.l.], v. 25, p. 375-381, 2005.

BRAINER, Maria Simone de Castro Pereira. Produção de cacau. Fortaleza: Caderno Setorial ETENE, 2021.

BRASIL. Decreto n. 10.886, de 7 de dezembro de 2021. Estratégia Nacional de Propriedade Intelectual (ENPI): Plano de Ação 2023-2025. Diário Oficial da União, Brasília, DF, 8 dez. 2021. Disponível em: https://www.gov.br/participamaisbrasil/estrategia-nacional-de-propriedade-intelectual-plano-de-acao-2023-2025. Acesso em: 2 jun. 2023.

DA MATA QUINTELLA, Guilherme; ROHWEDER, Mayla; QUINTELLA, Cristina M. Estudo Prospectivo das Patentes de Resveratrol na Indústria Farmacêutica. Cadernos de Prospecção, Salvador, v. 11, n. 4, p. 1.110-1.110, jul, 2018.

DE LA LUZ CÁDIZ-GURREA, María et al. Bioactive compounds from Theobroma cacao: effect of isolation and safety evaluation. Plant Foods for Human Nutrition, [s.l.], v. 74, p. 40-46, 2019.

DOS REIS, Rafael Miranda Carvalho; DE PAULA PEREIRA, Neila. Utilização de Coproduto Derivado do Cacau Como Ativo Antioxidante no Desenvolvimento de Sistemas Emulsionados. Cadernos de Prospecção, Salvador, v. 16, n. 4, p. 1.178-1.193, maio, 2023.

DUTTA, Soumitra; LANVIN, Bruno; WUNSCH-VINCENT, Sacha (ed.). Global innovation index 2023. [S.l.]: WIPO, 2023.

FAOSTAT – FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Data Production and Trade. 2020. Disponível em: http://www.fao.org/faostat/en/#data/. Acesso em: 8 abr. 2023.

FONSECA MACIEL, Leonardo; FELÍCIO, Ana Lúcia de Souza Madureira; HIROOKA, Elisa Yoko. Bioactive compounds by UPLC-PDA in different cocoa clones (Theobroma cacao L.) developed in the Southern region of Bahia, Brazil. British Food Journal, [s.l.], v. 119, n. 9, p. 2.117-2.127, 2017.

GARCIA, Laryana B. et al. Incorporation of glycolic extract of cocoa beans (Theobroma cacao L.) into microemulsions and emulgels for skincare. Industrial Crops and Products, [s.l.], v. 161, p. 113-181, 2021.

GOYA, Luis; KONGOR, John Edem; DE PASCUAL-TERESA, Sonia. From cocoa to chocolate: Effect of processing on flavanols and methylxanthines and their mechanisms of action. International Journal of Molecular Sciences, [s.l.], v. 23, n. 22, p. 14.365, 2022.

HALAKE, Kantappa; BIRAJDAR, Mallinath; LEE, Jonghwi. Structural implications of polyphenolic antioxidants. Journal of Industrial and Engineering Chemistry, [s.l.], v. 35, p. 1-7, 2016.

MENDOZA-MENESES, C. J. et al. Implementation of pre-harvest techniques in emerging agroforestry systems to increase the yield of cocoa tree (Theobroma cacao L.). Heliyon, [s.l.], v. 9, n. 3, 2023.

NGUYEN, Van Tang; TRAN, Thanh Giang; TRAN, Ngoc Le. Phytochemical compound yield and antioxidant activity of cocoa pod husk (Theobroma cacao L.) as influenced by different dehydration conditions. Drying Technology, [s.l.], v. 40, n. 10, p. 2.021-2.033, 2022.

OETTERER, Marília. Fundamentos de ciência e tecnologia de alimentos. [S.l.]: Editora Manole Ltda, 2006.

ORACZ, Joanna; ZYZELEWICZ, Dorota; NEBESNY, Ewa. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: A review. Critical Reviews in Food Science and Nutrition, [s.l.], v. 55, n. 9, p. 1.176-1.192, 2015.

PIECZYKOLAN, Aleksandra et al. LC-ESI-MS/MS polyphenolic profile and in vitro study of cosmetic potential of aerva lanata (L.) juss. Herb extracts. Molecules, [s.l.], v. 27, n. 4, p. 1.259, 2022.

SILVA, Elias Nascimento da et al. Nutritional value and antioxidant capacity of" cocoa honey"(Theobroma cacao L.). Food Science and Technology, [s.l.], v. 34, p. 755-759, 2014.

ŠVARC-GAJIC, Jaroslava et al. ESG approach in the valorization of cocoa (Theobroma cacao) by-products by subcritical water: Application in the cosmetic industry. Sustainable Chemistry and Pharmacy, [s.l.], v. 31, p. 100908, 2023.

Published

2024-04-01

How to Cite

Reis, R. M. C. dos, Pereira, N. de P., & Rabêlo, O. da S. (2024). Prospective Study on the Antioxidant Potential of Cocoa Cacao L in the Cosmetic Sector: analysis of current research trends to PD&I. Cadernos De Prospecção, 17(2), 639–653. https://doi.org/10.9771/cp.v17i2.56025

Issue

Section

Prospecções Tecnológicas de Assuntos Específicos