4results about How to "Improve antioxidant function" patented technology

The invention discloses an intelligent pectinase response type chitosan nano composite packaging film as well as a preparation method and application thereof, and belongs to the technical field of preservative film materials. The preparation method comprises the following steps: compounding pectin, nisin and anthocyanin to form a ternary nano-composite (APN NPs), mixing the suspension with a chitosan solution according to a specific ratio, and carrying out ultrasonic treatment, casting and drying to obtain the composite membrane. According to the packaging film, pectinase secreted by refrigerated fish spoilage microorganisms serves as a targeted biological switch, on-demand release of nisin (antibacterial) and anthocyanin (antioxidant) is triggered through enzymolysis of a pectin shell layer, and a chitosan matrix effectively inhibits non-specific burst release of active substances. Accurate targeted release of active ingredients is achieved, microbial growth and oxidative deterioration can be efficiently inhibited, the method is suitable for fresh-keeping packaging of high-moisture protein food such as refrigerated fish, and a novel multifunctional solution is provided for intelligent packaging.

The invention belongs to the technical field of food processing, and particularly provides an antioxidant functional colored potato compressed biscuit and a preparation method thereof. The colored potato compressed biscuits comprise the following raw materials: 30-40 parts of colored potatoes, 10-30 parts of wheat weak strength flour, 10-20 parts of eggs, 2-6 parts of palm oil, 1-5 parts of white granulated sugar, 10-15 parts of whole milk powder, 3-7 parts of maltose, 0.5-1 part of edible salt, 0.2-0.4 part of sesame and 0.5-2 parts of baking powder. The compressed biscuit is reasonable in nutritional ingredient structure and rich in various vitamins and minerals, and has the functional characteristic of protecting vision and retina health; meanwhile, the colored potatoes and the green tea extract are specially added, so that compared with traditional biscuits, gastrointestinal satiety is more easily generated, and the intake of total calories is further reduced; detumescence is facilitated, and gastrointestinal motility is promoted; the green tea is appropriate in sweetness and crisp and rich in taste, has a specific green tea flavor, is not added with pigments and essences, and makes the body free of burden; and meanwhile, the preparation method is high in production efficiency, simple in process and easy for large-scale production.

This invention relates to the field of medical technology, specifically to an injectable antioxidant hydrogel adapted to the mechanical properties of the nucleus pulposus, its preparation method, and its applications. The hydrogel uses a polypeptide-polymer copolymer as its backbone, and by adjusting the polymer network structure to match the mechanical properties of the nucleus pulposus, it achieves synergistic optimization of antioxidant properties, mechanical support, and biocompatibility. Because it does not rely on any drug bioactive factors, it can also effectively solve the problems of burst release and over-release of loaded drugs, exhibiting excellent overall performance and possessing broad market application potential.

The invention relates to the technical field of feed additives, in particular to a rhizoma atractylodis macrocephalae polysaccharide extract, a preparation method of the rhizoma atractylodis macrocephalae polysaccharide extract, a compound feed additive for piglets and a feed for the piglets. The preparation method of the atractylodes macrocephala polysaccharide extract comprises the following steps: sequentially carrying out reflux degreasing, ultrasonic treatment and compound enzyme enzymolysis treatment on atractylodes macrocephala rhizomes. According to the method, fat-soluble components can be removed in advance, and a basis is provided for extraction and purification of polysaccharide components; then, cell wall structures are destroyed through ultrasonic treatment, so that more contact areas exist between the materials and the solvent, more enzymolysis sites are exposed, and more polysaccharide components are released. Furthermore, the atractylodes macrocephala koidz polysaccharide obtained by the method has relatively high active ingredients, and is in synergistic compatibility with components such as pachymaran and ellagic acid, so that the immunity of the piglets is improved, and the diarrhea rate is reduced.