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Chemical and Biological Technologies in Agriculture
Fig. 5 | Chemical and Biological Technologies in Agriculture

Fig. 5

From: In vitro evaluation of enzymatically derived blackcurrant extract as prebiotic cosmetic ingredient: extraction conditions optimization and effect on cutaneous microbiota representatives

Fig. 5

Comparison of total sugar (a) and total polyphenol (b) content in blackcurrant extracts obtained after enzyme-assisted extraction with a mixture of Viscozyme® L and Rohapect® MC (at a total concentration of 0.01 and 0.05 mL/g DM and different ratios) and with individual enzyme preparations, after 60 min and 120 min. Experiments were conducted at 1:10 g/mL solid–liquid ratio. Experiment was conducted in duplicate

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