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Natural pigment prepared by using fruit residues and applications thereof

A technology of natural pigments and pomace, applied in the field of natural pigments

Active Publication Date: 2013-12-25
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing technology has not yet solved the problem of efficient reuse of mulberry pomace and red bayberry pomace

Method used

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  • Natural pigment prepared by using fruit residues and applications thereof
  • Natural pigment prepared by using fruit residues and applications thereof
  • Natural pigment prepared by using fruit residues and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016]Preparation of purified mulberry pomace extract: take Dashi variety mulberries and squeeze the juice, and then separate the juice and pomace by centrifugation or wrapping the pomace with filter cloth and extruding. The fruit pomace was soaked and extracted with 50% ethanol solution with a volume ratio of 1:1 and pH 4.0 for 3 times, each time for 12 hours, then filtered with suction, combined with the extracts, centrifuged for 20 minutes (5000 rpm), and the supernatant was taken, and washed with flashlight. The steaming and concentrating device vacuum-concentrates at 50°C until there is no alcohol smell, and the pomace concentrate is obtained. The fruit pomace concentrate was passed through a macroporous resin Diaion HP 2MGL column, washed with distilled water until it was colorless and transparent, and then eluted with 60% ethanol solution with pH 4.0 at a flow rate of 0.6 mL / min to collect colored cyanine The element eluate was concentrated under reduced pressure at 50 ...

Embodiment 2

[0020] Preparation of purified mulberry pomace extract: take Japanese mulberry varieties and extract juice, then centrifuge or use filter cloth to wrap pomace and squeeze to separate juice and pomace. The fruit pomace was soaked and extracted with 55% ethanol solution with a volume ratio of 1:1 and pH 4.0 for 4 times, each time for 16 h, then filtered with suction, combined with the extracts, centrifuged for 20 min (5000 rpm), and the supernatant was taken, and washed with flashlight. The steaming and concentrating device vacuum-concentrates at 50°C until there is no alcohol smell, and the pomace concentrate is obtained. The pomace concentrate was passed through a macroporous resin Diaion HP 2MGL column, washed with distilled water until it was colorless and transparent, and then eluted with 65% ethanol solution with pH 4.5 at a flow rate of 0.6 mL / min to collect colored cyanine The element eluate was concentrated under reduced pressure at 50 o C using a flash concentration de...

Embodiment 3

[0024] Preparation of purified mulberry pomace extract: extract juice from mulberries of red agate variety, and then separate juice and pomace by centrifugation or wrapping pomace with filter cloth and extruding. The fruit pomace was soaked and extracted three times in 55% ethanol solution with a volume ratio of 1:1.5 and pH 4.0, each time for 15 h, then filtered with suction, combined the extracts, centrifuged for 20 min (5000 rpm), and the supernatant was taken, and washed with flashlight. The steaming and concentrating device vacuum-concentrates at 50°C until there is no alcohol smell, and the pomace concentrate is obtained. The fruit pomace concentrate was passed through a macroporous resin Diaion HP 2MGL column, washed with distilled water until it was colorless and transparent, and then eluted with 60% ethanol solution at pH 4.0 at a flow rate of 0.5 mL / min to collect colored cyanine The element eluate was concentrated under reduced pressure at 50 o C using a flash conce...

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Abstract

The invention discloses a natural pigment prepared by using fruit residues and applications thereof, belonging to the technical field of food additives. The natural pigment is characterized by uniformly mixing the following materials in percentage by weight: 40-70% of mulberry fruit residue extracted and purified matters, 30-60% of waxberry fruit residue extracted and purified matters, and 0.0005-0.0008% of selenium yeast, so that the natural pigment is obtained. The natural pigment prepared by using fruit residues has relatively strong oxidation resistance, fatigue resistance and blood sugar reducing effect; the appearance of the natural pigment prepared by using the method is purple, and the total anthocyanin content of the natural pigment is as high as 30-48%; the preparation process is environment-friendly and safe; the natural pigment prepared by using mulberry fruit residues and waxberry fruit residue wastes is high in functional component content and obvious in effect, can be used as a food additive, an antioxidant, a food colorant, a dye and the like, and greatly increases the added values of mulberry and waxberry fruits and the utilization rate of resources.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a natural pigment prepared from pomace and its application. Background technique [0002] Food additives refer to chemical synthetic substances or natural substances added to food to effectively improve the quality, color, aroma and taste of food, and to prolong the storage period of food. With the rapid development of the food industry, some food additives now have the functions of health care and nutrition, and have good health care, anti-oxidation, anti-corrosion and other functions, which greatly improve the added value and economic benefits of food products. With the continuous improvement of people's dietary level and the rapid development of my country's food industry, food additives are gradually entering our lives and being understood by people, especially the change of dietary structure from solving food and clothing to pursuing health care and nutrition, making ...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23L1/30A23L1/275A23L5/43A23L33/105
CPCC09B61/00A23L5/43A23L33/105
Inventor 袁珂黄雅思姜东青徐殿宏贾姗姗林茵
Owner ZHEJIANG FORESTRY UNIVERSITY
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