A method for preparing natural preservative by in-situ fermentation of plant composition, natural preservative and application

Abstract

The application discloses to belong to the technical field of fermentation preparation of natural preservatives, and particularly relates to a method for preparing natural preservatives by in-situ fermentation, the natural preservatives and application. The method for preparing natural preservatives by in-situ fermentation comprises the following steps: preparing a fermentation medium containing plant substrates and L-lysine, wherein the concentration of L-lysine in the fermentation medium is 0.1-1 g / L; the plant substrates are selected from at least two of peony root powder, cinnamon powder and peony root bark powder; the peony root powder is used in an amount of 10-30 parts by mass, the cinnamon powder is used in an amount of 20-40 parts by mass, and the peony root bark powder is used in an amount of 10-20 parts by mass; Bacillus subtilis is inoculated into the fermentation medium to perform fermentation, and a fermentation liquor is collected; the fermentation liquor is subjected to impurity removal, sterilization and drying to obtain the natural preservatives. The technical problems of the prior art, such as narrow antibacterial spectrum, high cost and complex process of natural preservatives, can be solved.

Description

Technical Field

[0001] This invention belongs to the field of fermentation preparation technology of natural preservatives, specifically relating to a method for preparing natural preservatives by in-situ fermentation of plant compositions, the natural preservatives and their applications. Background Technology

[0002] The statements herein provide only background information in relation to this invention and do not necessarily constitute prior art.

[0003] With consumers increasingly demanding additive-free and natural ingredients, the development of efficient and safe natural preservatives has become an important research direction for the food and cosmetics industries.

[0004] ε-Polylysine (ε-PL) is a natural antimicrobial peptide produced by microbial fermentation. It possesses broad-spectrum antibacterial properties, good water solubility, and high thermal stability, and has been widely used in food preservation. However, the antimicrobial spectrum of ε-polylysine alone is primarily targeted at bacteria, with relatively weak inhibitory effects on fungi such as molds and yeasts. Furthermore, its high cost limits its application as a preservative.

[0005] Existing technologies involve simple physical mixing of ε-polylysine with fermentation products of single medicinal herbs, which has drawbacks such as poor stability, precipitation, and lack of synergistic effects. Furthermore, fermentation products from single plant materials have a narrow antibacterial spectrum, which cannot meet the preservation requirements of complex food and cosmetic systems. Summary of the Invention

[0006] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a method for preparing natural preservatives by in-situ fermentation, the natural preservatives and their applications, which can solve the technical problems of narrow antibacterial spectrum, high cost and complex process of natural preservatives in the existing technology.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solution: In a first aspect, the present invention provides a method for preparing a natural preservative by in situ fermentation, comprising the following steps: preparing a fermentation medium containing a plant substrate and L-lysine, wherein the concentration of L-lysine in the fermentation medium is 0.1-1 g / L; The plant substrate is selected from at least two of peony root powder, cinnamon powder and peony root bark powder; by weight, the amount of peony root powder is 10-30 parts, the amount of cinnamon powder is 20-40 parts, and the amount of peony root bark powder is 10-20 parts. Bacillus subtilis was inoculated into the fermentation medium for fermentation, and the fermentation broth was collected. The fermentation broth was then purified, sterilized, and dried to obtain a natural preservative.

[0008] Secondly, the present invention provides a natural preservative prepared by the method for preparing natural preservatives by in-situ fermentation as described in the first aspect.

[0009] Thirdly, the present invention provides the application of the natural preservatives described in the second aspect in food preservation and / or cosmetic preservation.

[0010] The beneficial effects achieved by one or more embodiments of the present invention described above are as follows: This invention utilizes in-situ co-fermentation technology to achieve a one-step synergistic preparation of ε-polylysine with multiple plant active ingredients. The plant substrates used are at least two of the following: peony root, cinnamon, and peony root bark, offering flexible compatibility and broader applicability. Comparative experiments show that the product of this invention has a MIC value as low as 0.98 mg / mL against Staphylococcus aureus, only 1 / 4 that of the physically mixed group; the MBC / MIC ratio is ≤4, demonstrating a clear bactericidal effect; and it successfully passed the cosmetic preservative challenge test (sterilization rate >99.9% on day 7).

[0011] The product of this invention possesses excellent comprehensive properties: good thermal stability, with an activity retention rate of 97.8% at 80℃ for 30 min; high biocompatibility, with no cytotoxicity (IC50 > 1000 μg / mL); and stable shelf life, with an activity retention rate of >90% after 12 months of storage at 25℃. It can be used simultaneously as a natural preservative in food and as an antibacterial / auxiliary preservative ingredient in cosmetics. The process is simple, the production cost is low, and it has broad application prospects. Attached Figure Description

[0012] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0013] Figure 1 This is a diagram showing the results of the inhibition zone experiment of the product of Example 1 of the present invention. Detailed Implementation

[0014] It should be noted that the following detailed description is illustrative and intended to provide further explanation of the invention. Unless otherwise specified, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0015] To address the technical problems mentioned in the background art, the present invention provides a method for preparing natural preservatives by in-situ fermentation, comprising the following steps: preparing a fermentation medium containing plant substrate and L-lysine, wherein the concentration of L-lysine in the fermentation medium is 0.1-1 g / L; The plant substrate is selected from at least two of peony root powder, cinnamon powder and peony root bark powder; by weight, the amount of peony root powder is 10-30 parts, the amount of cinnamon powder is 20-40 parts, and the amount of peony root bark powder is 10-20 parts. Bacillus subtilis was inoculated into the fermentation medium for fermentation, and the fermentation broth was collected. The fermentation broth was then purified, sterilized, and dried to obtain a natural preservative.

[0016] Preferably, the concentration of L-lysine in the fermentation medium is 0.4-0.8 g / L.

[0017] Cinnamon, peony, and other plants contain abundant antibacterial active ingredients. The inventors discovered that the antibacterial spectrum of fermentation products from single medicinal herbs is narrow, making it difficult to meet the needs of complex formulations; simply physically mixing ε-polylysine with fermentation products from single medicinal herbs results in problems such as poor stability and precipitation, and fails to produce a synergistic effect.

[0018] This invention selects at least two combinations of peony root powder, cinnamon powder, and peony root bark powder as plant substrates, and performs in-situ co-fermentation with L-lysine. Bacillus subtilis can disrupt plant cell walls, increasing the dissolution rate of antibacterial active ingredients such as paeoniflorin, cinnamic acid, and paeonol, while simultaneously synthesizing ε-polylysine, achieving a one-step synergistic preparation of active substances. The combination of multiple plant raw materials with microbial fermentation products broadens the antibacterial spectrum, enhances bactericidal ability, strengthens thermal stability and product safety, while simplifying the production process and reducing production costs.

[0019] In some embodiments, the preparation method of peony root powder, cinnamon powder and peony root bark powder is as follows: after removing impurities, washing, drying and pulverizing the corresponding raw materials, they are mixed evenly and then sterilized.

[0020] Preferably, the particle size of the plant powder is ≤40 mesh.

[0021] In some embodiments, the concentration of peony root powder in the fermentation medium is 10-30 g / L, the concentration of cinnamon powder is 20-40 g / L, and the concentration of peony root bark powder is 10-20 g / L.

[0022] In some embodiments, the fermentation temperature is 28-32°C, the pH value is 4-5, and the fermentation time is 48-72 h.

[0023] In some embodiments, the Bacillus subtilis is Bacillus subtilis 168 (… Bacillus subtilis (168), this strain is a GRAS certified strain with high safety.

[0024] Secondly, the present invention provides a natural preservative prepared by the method for preparing natural preservatives by in-situ fermentation as described in any one of the above-mentioned methods.

[0025] Thirdly, the present invention provides the application of the above-mentioned natural preservatives in the fields of food preservation and / or cosmetic preservation.

[0026] Fourthly, a cosmetic composition comprising the aforementioned natural preservative and cosmetically acceptable excipients.

[0027] In some embodiments, the natural preservative is present in the cosmetic composition at a mass percentage of 0.5-5%.

[0028] Preferably, the cosmetic is selected from cleansing cosmetics, skin care cosmetics, beauty and makeup cosmetics, or fragrance cosmetics.

[0029] More preferably, the cleansing cosmetics are selected from facial cleansing gels, soaps, hand sanitizers, facial cleansers, makeup removers, shower gels, or shampoos; Cosmetic products for beauty and makeup include foundation (liquid foundation, stick foundation, pressed powder), loose powder, BB cream, CC cream, concealer, blush, contour powder, eyeshadow, eyeliner (liquid eyeliner, gel eyeliner), mascara, eyebrow pencil, eyebrow powder, lipstick, lip gloss, lip balm, lip liner, nail polish, nail whitening agent, nail polish remover or nail polish remover; Skincare cosmetics are selected from toners, lotions, serums, emulsions, creams, masks, eye creams, serums, essences, sunscreens, massage creams, body lotions, hand creams, lip balms, or foot care products. Fragrance cosmetics are selected from perfumes, colognes, balms, or body lotions.

[0030] The present invention will be further described below with reference to specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0031] The plant substrates of this invention are limited to at least two of the following: peony root powder, cinnamon powder, and peony root bark powder. The invention will be further described below with reference to different combinations, specific embodiments, and comparative examples, but the scope of protection of this invention is not limited thereto.

[0032] The following examples and comparative examples demonstrate general operation: The pretreatment method for plant substrates is as follows: remove impurities, wash, dry, and pulverize raw materials such as peony root powder, cinnamon powder, and peony root bark powder to 40 mesh, mix them, and sterilize them at 121℃ for 20 min for later use. Fermentation strain: Bacillus subtilis 168 (CGMCC 1.1086); Strain activation: The lyophilized powder was inoculated onto LB solid plates and incubated at 37°C for 24 h. Single colonies were picked and inoculated into LB liquid medium and incubated at 37°C and 200 rpm for 12 h to obtain the seed culture. Fermentation basal medium: glucose 20 g / L, yeast extract 5 g / L, ammonium sulfate 10 g / L, dipotassium hydrogen phosphate 1 g / L, magnesium sulfate 0.5 g / L; Inoculation rate: 3% (v / v) of seed solution; Post-fermentation treatment: The fermentation broth was centrifuged at 4℃ and 8000 rpm for 15 min, the supernatant was collected, sterilized at 80℃ for 15 min, and freeze-dried to obtain a powdered natural preservative.

[0033] Example 1 (1) Plant substrates: 20 parts of peony root, 30 parts of cinnamon, and 15 parts of peony root bark were used for pretreatment; (2) Preparation of fermentation culture medium: Add the plant substrates from step (1) to the basic fermentation culture medium, with the following amounts: 20 g / L of peony root, 30 g / L of cinnamon, and 15 g / L of peony root bark; add 0.6 g / L of L-lysine, adjust the pH to 4.5, and sterilize at 121℃ for 20 min. (3) Fermentation conditions: 30℃, 200 rpm, fermentation for 60 h; (4) Natural preservatives are obtained through post-fermentation treatment.

[0034] Example 2 (1) Plant substrates: 30 parts of peony root and 40 parts of cinnamon were used for pretreatment; (2) Preparation of fermentation medium: Add the plant substrate from step (1) to the basic fermentation medium, with the following addition amounts: 30 g / L of peony root and 40 g / L of cinnamon; add 0.6 g / L of L-lysine, adjust pH=4, and sterilize at 121℃ for 20 min. (3) Fermentation conditions: 32℃, 200 rpm, fermentation for 50 h; (4) Natural preservatives are obtained through post-fermentation treatment.

[0035] Example 3 (1) Plant substrates: 40 parts of cinnamon and 20 parts of peony root bark were used for pretreatment; (2) Preparation of fermentation culture medium: Add the plant substrate from step (1) to the basic fermentation culture medium, with the following addition amounts: 40 g / L cinnamon, 20 g / L peony root bark; add 0.6 g / L L-lysine, adjust pH=5, and sterilize at 121℃ for 20 min. (3) Fermentation conditions: 28℃, 200 rpm, fermentation for 70 h; (4) Natural preservatives are obtained through post-fermentation treatment.

[0036] Example 4 (1) Plant substrates: 10 parts of peony root and 20 parts of peony root bark were used for pretreatment; (2) Preparation of fermentation culture medium: Add the plant substrate from step (1) to the basic fermentation culture medium, with the following addition amounts: 10 g / L of peony root and 20 g / L of peony root bark; add 0.4 g / L of L-lysine, adjust pH to 4.5, and sterilize at 121℃ for 20 min. (3) Fermentation conditions: 30℃, 200 rpm, fermentation for 60 h; (4) Natural preservatives are obtained through post-fermentation treatment.

[0037] Comparative Example 1 Take commercially available ε-polylysine (purity ≥95%), add 20 g of peony root, 30 g of cinnamon, and 15 g of peony root bark to 500 mL of water, extract in an 80℃ water bath for 2 h, filter, concentrate, and dry to obtain a mixed water extract; mix the water extract powder with ε-polylysine at a mass ratio of 10:1 to obtain a physically mixed sample.

[0038] Comparative Example 2 Only 65 g / L of cinnamon was used as the plant substrate, without adding peony root or peony root bark, and the rest of the operation was the same as in Example 1.

[0039] Comparative Example 3 Using the same amount of three plant substrates as in Example 1, but without inoculating with Bacillus subtilis, the remaining operations were the same as in Example 1.

[0040] Comparative Example 4 Replace the peony root with peony flower and the peony root bark with peony flower, and add cinnamon. The rest of the operation is the same as in Example 1.

[0041] Determination of active ingredient content: ε-Polylysine: GB 1886.362-2022 "National Food Safety Standard for Food Additives: ε-Polylysine" Paeoniflorin: Pharmacopoeia of the People's Republic of China, 2025 Edition Cinnamic acid: Pharmacopoeia of the People's Republic of China, 2025 edition Paeonol: Pharmacopoeia of the People's Republic of China, 2025 Edition Total polyphenols: GB 5009.268-2016 "National Food Safety Standard - Determination of Polyphenols in Food" Table 1

[0042] Conclusion: As shown in Table 1, this invention, using two or more plant root and stem bark raw materials and in-situ fermentation with Bacillus subtilis, can significantly improve the dissolution rate of plant active ingredients such as paeoniflorin, cinnamic acid, and paeonol. Bacillus subtilis secretes extracellular enzymes to destroy plant cell walls and simultaneously enriches multiple antibacterial active substances. The differences in ε-polylysine content among the groups are determined by the compatibility of plant substrates, the amount of L-lysine added, and fermentation process parameters. Plant substrate compatibility regulates the peptide production capacity of bacterial strains. Paeoniflorin from peony root and paeonol from peony root bark can promote the proliferation of Bacillus subtilis, while cinnamic acid from cinnamon can stabilize the pH of the fermentation system and reduce the degradation of L-lysine precursors. Example 1: The simultaneous combination of three root barks resulted in a complete set of growth-promoting and system-stabilizing components, with the highest ε-polylysine production. The loss of any one of the active components from the root bark reduced peptide production accordingly. When cinnamon was used as the substrate alone, or when flowers were used as a substitute for root bark, the growth-promoting active substances were lacking, the bacterial biomass was insufficient, and the ε-polylysine production decreased significantly. In the group not inoculated with Bacillus subtilis, there was no synthetic pathway, and ε-polylysine was not detected in the system.

[0043] The amount of L-lysine added determines the upper limit of the substrate for synthesis. ε-polylysine uses L-lysine as a precursor for synthesis. In Example 4, the amount of L-lysine added was reduced to 0.4 g / L. The insufficient supply of precursor directly limited the total amount of antimicrobial peptide synthesis, which was the lowest yield group in the two-component examples of this invention.

[0044] Fermentation temperature, pH, and time affect the activity of peptidase. Example 1: Fermentation conditions of 30 ℃, pH 4.5, and 60 h are within the optimal range for Bacillus subtilis to produce ε-polylysine. Example 2: Fermentation pH is lower and fermentation time is shorter. Example 3: Fermentation temperature is lower and pH is higher, which inhibits the activity of key peptidase. Therefore, the ε-polylysine yield of both examples is lower than that of Example 1.

[0045] In summary, using two or more peony root, cinnamon, and peony root bark and rhizome raw materials, matched with 0.1–1 g / L L-lysine precursor, and controlling the fermentation temperature at 28–32 ℃, pH at 4–5, and fermentation at 48–72 h, can synergistically improve the activity of Bacillus subtilis cells and the synthesis efficiency of ε-polylysine. If a single plant raw material is used, flowers are used to replace root bark, the amount of precursor added is insufficient, or the fermentation process deviates from the optimal range, the yield of ε-polylysine will be significantly reduced.

[0046] As can be seen from the results in Table 1, the combination of two or more plant raw materials and the in-situ fermentation scheme provided by the present invention can significantly improve the dissolution rate of plant active ingredients. Among them, Bacillus subtilis can effectively destroy plant cell walls and achieve synergistic enrichment of multiple antibacterial components.

[0047] Test Example 1: Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) Test The test strains and methods were in accordance with the CLSI standard, and the results are shown in Table 2. Table 2. MIC values ​​(mg / mL) for each sample

[0048] Table 3. MBC / MIC Ratio Determination (Bactericidal Performance)

[0049] As can be seen from the data in Table 3: All two-component and three-component in-situ fermentation examples showed an MBC / MIC ratio ≤4 for the tested strains, indicating reliable bactericidal effects according to CLSI standards. The corresponding ratios for bacteria were mostly 2.0, while the highest ratio for fungi was 4.0, demonstrating balanced and stable bactericidal performance. The inhibition zone experiment results are shown in the figure below. Figure 1 As shown.

[0050] Comparative Example 1 (physically mixed sample), Comparative Example 2 (single raw material fermentation sample), and Comparative Example 4 (flower substitute raw material fermentation sample) all had an MBC / MIC ratio > 4, which could only play a short-term role in inhibiting the proliferation of microorganisms and did not have a stable killing effect. Comparative Example 3 had no microbial fermentation process, extremely low content of active substances, MIC > 125 mg / mL, and no detectable effective MBC value, thus it had no value for preservative application.

[0051] In summary, the present invention employs a method of in-situ co-fermentation of at least two medicinal root and stem bark plants with L-lysine. Compared with physical compounding, single-raw material fermentation, flower raw material fermentation, and simple plant extraction systems, it can achieve dual effects of antibacterial and stable bactericidal effects, and has significant advantages in antiseptic performance.

[0052] Experimental Examples 2-6: Thermal stability, food application, cytotoxicity, shelf life, and cosmetic preservation challenges. Thermal stability: After treatment at 80℃ for 30 min, the activity retention rate was calculated according to the following formula: Activity retention rate (%) = Total active ingredient content of the sample after heat treatment ÷ Total active ingredient content of the freshly prepared original sample × 100%, where the total active ingredient is the sum of ε-polylysine and total phenol content.

[0053] Table 4 Stability Test Results

[0054] As shown in Table 4, the activity retention rate of the natural preservatives prepared in all examples is ≥97%, and the thermal stability is excellent. The activity retention rate of the comparative examples after high-temperature treatment is only 81.5%, and the activity loss is significantly higher than that of the examples of the present invention.

[0055] Food applications: Its preservative effect in apple juice and sauce systems is comparable to that of commercially available chemical preservative potassium sorbate, and it can completely replace chemical preservatives in acidic foods and sauce systems.

[0056] Cytotoxicity: The HaCaT epidermal cell MTT assay was used to test cytotoxicity. The method was as follows: HaCaT cells were cultured at 37℃ and 5% CO2 until the logarithmic growth phase. Preservatives were serially diluted to 2000–125 μg / mL and co-incubated with the cells for 24 h. After MTT staining, absorbance was measured to calculate cell viability. The IC50 was obtained by fitting a curve. 50 ICs in all embodiments 50 >1000 μg / mL, no skin cell toxicity, meets cosmetic safety standards; IC50 of comparative examples 1 and 4 50 At concentrations below 1000 μg / mL, there is a risk of skin irritation.

[0057] Shelf stability: After 12 months of storage at 25°C, the activity retention rate was calculated using the following formula: Activity retention rate (%) = Total active ingredient content of the sample after 12 months of storage at 25°C ÷ Total active ingredient content of the freshly prepared original sample × 100%, where the total active ingredient is the sum of lysine and total phenol content. The results are shown in Table 4. In each example, the activity retention rate after 12 months of storage was >90%, indicating stable product properties. In contrast, the highest activity retention rate among the comparative examples was only 69.2% after 12 months of storage, indicating a significant decrease in long-term preservative properties.

[0058] Anti-corrosion challenge performance: Anti-corrosion challenge test was carried out in accordance with ISO 11930 standard. 1.5wt% preservative was added to the preservative-free water-emulsion matrix, and Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Aspergillus niger were inoculated respectively. The mixture was incubated at 25°C in the dark, and plate counts were performed on day 7.

[0059] The test results are shown in Table 5. In all examples, the number of viable bacteria decreased by ≥3.0 and the number of fungi decreased by ≥1.0 on day 7, with a sterilization rate of >99.9%, meeting the cosmetic grade A preservative standard; in all comparative examples, the microbial reduction value did not meet the standard, and the preservative failed.

[0060] Table 5 Corrosion Resistance Test Results

[0061] It is evident that the product obtained by synergistic preparation of ε-polylysine and various plant active ingredients provided by this invention has a better preservative effect.

[0062] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing natural preservatives through in-situ fermentation, characterized in that: The process includes the following steps: preparing a fermentation medium containing plant substrate and L-lysine, wherein the concentration of L-lysine in the fermentation medium is 0.1-1 g / L; The plant substrate is selected from at least two of peony root powder, cinnamon powder and peony root bark powder; by weight, the amount of peony root powder is 10-30 parts, the amount of cinnamon powder is 20-40 parts, and the amount of peony root bark powder is 10-20 parts. Bacillus subtilis was inoculated into the fermentation medium for fermentation, and the fermentation broth was collected. The fermentation broth was then purified, sterilized, and dried to obtain a natural preservative.

2. The method for preparing natural preservatives by in-situ fermentation according to claim 1, characterized in that: The preparation method of peony root powder, cinnamon powder and peony root bark powder is as follows: weigh peony root, cinnamon and peony root bark in proportion, remove impurities, wash, dry and crush, mix evenly and sterilize. Alternatively, the particle size of peony root powder, cinnamon powder, and peony root bark powder is ≤40 mesh; Alternatively, in the fermentation medium, the concentration of peony root powder is 10-30 g / L, the concentration of cinnamon powder is 20-40 g / L, and the concentration of peony root bark powder is 10-20 g / L.

3. The method for preparing natural preservatives by in-situ fermentation according to claim 1, characterized in that: The fermentation temperature is 28-32℃, the pH value is 4-5, and the time is 48-72 h; Alternatively, the concentration of L-lysine in the fermentation medium is 0.4-0.8 g / L.

4. The method for preparing natural preservatives by in-situ fermentation according to claim 1, characterized in that: The Bacillus subtilis strain is Bacillus subtilis 168.

5. A natural preservative, characterized in that: It is prepared by the method for preparing natural preservatives by in-situ fermentation as described in any one of claims 1-4.

6. The use of the natural preservative according to claim 5 in food preservation and / or cosmetic preservation.

7. A cosmetic composition, characterized in that: Includes the natural preservatives described in claim 5 and excipients acceptable in the cosmetics field.

8. The cosmetic composition according to claim 7, characterized in that: The natural preservative is present in the cosmetic composition at a mass percentage of 0.5-5%.

9. The cosmetic composition according to claim 7, characterized in that: The cosmetics mentioned are selected from cleansing cosmetics, skin care cosmetics, beauty and makeup cosmetics, or fragrance cosmetics.

10. The cosmetic composition according to claim 9, characterized in that: The cleansing cosmetics are selected from facial cleansing gels, soaps, hand sanitizers, facial cleansers, makeup removers, shower gels, or shampoos; Cosmetic products for beauty and makeup include foundation, loose powder, BB cream, CC cream, concealer, blush, contour powder, eyeshadow, eyeliner, mascara, eyebrow pencil, eyebrow powder, lipstick, lip gloss, lip balm, lip liner, nail polish, nail whitening agent, nail polish remover or nail polish remover; Skincare cosmetics are selected from toners, lotions, serums, emulsions, creams, masks, eye creams, serums, essences, sunscreens, massage creams, body lotions, hand creams, lip balms, or foot care products. Fragrance cosmetics are selected from perfumes, colognes, balms, or body lotions.

Images