Fermented Violet Extract for Skin Aging and Acne
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Solution Overview
Problem
Current cosmetic treatments lack effective solutions for preventing and slowing down skin aging, particularly in addressing wrinkles, sagging skin, and loss of skin elasticity, and have limited efficacy in treating acne and scars.
Innovation Solution
A fermented extract of violet leaves, obtained through a specific process involving acetic bacteria and yeast fermentation, is used as a cosmetic active ingredient to enhance skin health, prevent skin aging, and treat acne and scars by increasing collagen production and inhibiting bacterial biofilm formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional cosmetic treatments are used, then skin care is provided, but they lack effectiveness in preventing and slowing down skin aging
Solution Approach 1:
The patent applies parameter changes by transforming the violet extract through fermentation processes that alter its chemical composition. The fermentation converts the extract into a form with enhanced bioactive compounds, specifically increasing collagen-inducing properties and antioxidant activity, thereby changing the efficacy parameters of the cosmetic treatment
Solution Approach 2:
The invention creates a composite material by combining violet extract with specific fermentation agents (yeasts and bacteria). This composite fermentation process produces a synergistic effect where the interaction between the plant extract and microorganisms generates new compounds with enhanced anti-aging properties that neither component possesses alone
2Reliability
If conventional treatments are used, then some skin issues are addressed, but they have limited efficacy in treating acne and scars
Solution Approach 1:
The patent converts the harmful effect of bacterial biofilms into a beneficial outcome by using fermented violet extract that specifically targets and disrupts biofilm structures. The fermentation process produces compounds that penetrate and dismantle bacterial biofilms, transforming the persistent harmful factor into an opportunity for enhanced acne and scar treatment
Solution Approach 2:
The fermentation process changes the chemical parameters of the violet extract to include compounds with specific anti-biofilm activity. These modified parameters enable the extract to effectively combat bacterial formations that conventional treatments cannot address
3Ease of manufacture
If fermentation is performed with conventional microorganisms, then extraction is achieved, but the extract lacks optimal cosmetic properties
Solution Approach 1:
The patent optimizes fermentation parameters including temperature (20-30°C), pH (4-6), and duration (several days to weeks) to transform conventional fermentation into a process that produces cosmetically superior extract. These parameter changes ensure the development of optimal bioactive compounds while maintaining manufacturing feasibility
Solution Approach 2:
The invention applies local quality by selecting specific types of yeasts and bacteria for fermentation, creating localized optimal conditions for producing desired cosmetic properties. The specific microbial consortium is chosen to generate particular compounds that enhance skin penetration and efficacy
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The fermented violet extract effectively prevents and slows down skin aging by increasing collagen production and reducing bacterial biofilm formation, thereby improving skin health and reducing acne lesions without inducing intolerance or side effects.
Implementation Method 1
fermentation technology involves using microorganisms, particularly bacteria and/or yeasts, to break down organic matter and produce fermentation products with different structures and properties
Implementation Method 2
Acetic acid bacteria are defined here in the classical sense, as bacteria whose aerobic metabolism produces acetic fermentation by redox
Data Source
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AI summary
The invention relates to a fermented extract of an aerial part of violet obtained by a process comprising the preparation of a liquid extract by aqueous extraction of said aerial part; the preparation of a fermentation solution by mixing this liquid extract with a fermentable sugar; the inoculation of this solution with a mixture of microorganisms containing at least one species of acetic acid bacteria and at least one species of yeast, this mixture being essentially free of lactic acid bacteria and lactose-fermenting yeasts; incubation at a temperature of 30 °C or lower for at least 10 days; and the recovery of the resulting liquid fermented extract. This fermented extract has applications as a cosmetic active ingredient for skincare.