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Method of using dietary ingredients dihydroquercetin (taxifolin), arabinogalactan and arabinogalactan in combination with dihydroquercetin (taxifolin) for applications in food products

A technology of arabinogalactan and dihydroquercetin, which is applied in the direction of antimicrobial preservation of food ingredients, food ingredients, biochemical equipment and methods, etc., and can solve problems such as extending the shelf life of types of goods

Inactive Publication Date: 2014-12-24
FLAVITPURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It extends the shelf life of many types of goods

Method used

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  • Method of using dietary ingredients dihydroquercetin (taxifolin), arabinogalactan and arabinogalactan in combination with dihydroquercetin (taxifolin) for applications in food products
  • Method of using dietary ingredients dihydroquercetin (taxifolin), arabinogalactan and arabinogalactan in combination with dihydroquercetin (taxifolin) for applications in food products
  • Method of using dietary ingredients dihydroquercetin (taxifolin), arabinogalactan and arabinogalactan in combination with dihydroquercetin (taxifolin) for applications in food products

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Experimental program
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Effect test

Embodiment 1

[0162] Figure 12 Examples are illustrated in , where Figure 12 (a) showing the predicted shelf life (SL) of pig raw fat, and Figure 12 (b) shows the predicted SL of poultry meat after coiling. The study was carried out to determine a sufficient dose of dihydroquercetin (taxifolin), the application of DHQ in terms of technological gain in meat products such as raw pig fat and poultry meat after mechanical winding ( A fat content of 16-18%)) is considered susceptible to oxidative damage. This DHQ dosage is limited to 0,006% and 0,04% relative to the fat content of the product obtained. Antioxidant effects of DHQ doses have been categorized based on corrected estimates of peroxide (PN), acid (AN) and thiobarbituric acid groups (TBA) quantities.

[0163] For comparison, the following dietary antioxidants were also used: 0.12% marine extract (RE), 0.05% tea catechin (TC), 0.08% tocopherol (TCF) relative to the fat content of the product.

[0164] Studies have shown that dih...

Embodiment 2

[0169] This example illustrates the Figure 13 and details the use of dihydroquercetin (taxifolin) ("DHQ") and larch arabinogalactan ("LAG") in fruit juice concentrates, ie, strawberry fruit juice concentrates. "NTU" refers to nephelometric turbidity unit, turbidity is the turbidity or haze of fluid caused by individual particles (suspended solids), generally invisible to the naked eye, similar to smoke in the air. "ABS" refers to the absorption of light at different wavelengths. The output parameters of the strawberry juice concentrate were measured immediately after production, then the standard juice concentrate was frozen to -18°C and the parameters were not changed during 2 years of storage. At times when strawberry juice concentrate was not frozen, 10 mg and 100 mg doses of DHQ and 10 mg and 100 mg of arabinogalactose were added and the storage temperature was set to 0-6°C (standard temperature for storing apple juice concentrate in tanks). Adding 10 mg of DHQ had no e...

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Abstract

A method of using a dietary ingredient by combining an effective amount of a dietary ingredient selected from the group consisting of Dihydroquercetin (taxifolin), Arabinogalactan and Arabinogalactan in combination with Dihydroquercetin (taxifolin) with a food such that the dietary ingredient preserves nutritional quality of the food, enhances a shelf life or stability of the food and improves organoleptic properties of the food without changing a nature, substance or quality of the food. The method further includes providing the combination of the dietary ingredient and the food to a group of consumers having special dietary needs. The dietary ingredient is used herein as an antioxidant to prolong the shelf-life of the food by protecting it against deterioration caused by oxidation and preservatives and against deterioration caused by microorganisms, and to aid in manufacturing, processing, preparation, treatment, packing, transporting or storing of the food.

Description

[0001] references [0002] [1] Tatjana Stevanovic, Papa Niokhor Diouf and Martha Estrella Garcia-Perez (2009). Bioactive Polyphenols from Healthy Diets and Forest Biomass. Current Nutrition & Food Science, Vol. 5, 4 volumes, pages 264-295. [0003] [2] Lee SB, Cha KH, Selenge D, Solongo A, Nho CW(2007). The chemopreventive effect of taxifolin is exerted through ARE-dependent gene regulation regulation). Biol Pharm Bull., 30(6):1074-1079. [0004] [3]Gupta MB, Bhalla TN, Gupta GP, Mitra CR, Bhargava KP.(1971). Anti-inflammatory activity of taxifolin. Japan J Pharmacol.,21(3):377 -82. [0005] [4] Hillis WE (1971) Distribution, properties and formation of some wood extracts. Wood Science and Technology 5:272-289. [0006] [5] Cote WA, Day AC, Simson BW, Timell TE (1966) Studies on larch arabinogalactan 1 (Studies on larch arabinogalactan 1). The distribution of arabinogalactan in larch wood (The distribution of arabionogalactan in larch wood). Holzforschung 20:178-192. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/10A23V2250/21168A23V2250/503A23L3/3463A23L33/10A23L3/3454C08B37/00Y10S435/853
Inventor 谢尔盖·菲利波夫伊戈尔·博戈罗多夫
Owner FLAVITPURE
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