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Composite black plant fermentation composition with whitening effect as well as preparation method and application in facial mask product

A plant fermentation and composition technology, applied in the fields of biotechnology and cosmetics, can solve the problems of lack of efficacy and safety, not easy to obtain, and no industrial application

Active Publication Date: 2017-09-22
SHANGHAI YUEMU COSMETICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the utilization of blackcurrant and blackberry is mainly concentrated in the food industry, and the application in the cosmetics industry is less, mainly for the following reasons: firstly, blackcurrant or blackberry is mainly used as health food, usually the whole fruit is used, obtained by extraction process There is almost no industrial application of the main functional ingredients in blackcurrant or blackberry; secondly, because the molecular weight of the main anthocyanins contained in blackcurrant or blackberry is usually high, simple water extract or alcohol / water extract is not easy to obtain , even if it is obtained by water extraction or alcohol extraction, it is anthocyanin with high molecular weight, which is difficult to absorb through the skin; finally, the application of blackcurrant or blackberry extract in the cosmetic industry lacks data support such as efficacy and safety

Method used

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  • Composite black plant fermentation composition with whitening effect as well as preparation method and application in facial mask product
  • Composite black plant fermentation composition with whitening effect as well as preparation method and application in facial mask product
  • Composite black plant fermentation composition with whitening effect as well as preparation method and application in facial mask product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0098] (1) The degreasing process of black currant and blackberry

[0099] 5 parts by mass of black currant and 5 parts by mass of blackberry (both with a moisture content of 0.7%) were crushed to 60 mesh, and degreased with 50 parts by mass of absolute ethanol at 20° C. for 24 hours, with a stirring speed of 50 rpm / min. After the degreasing is completed, the degreasing agent is separated, and the filter residue is freeze-dried at -1.5MPa for 10 hours to obtain about 8.5 parts by mass of degreasing dry powder, which is set aside;

[0100] (II) Enzymolysis

[0101] Add 8 parts by mass of degreasing dry powder and 80 parts by mass of water obtained in step (I) to an enzymolysis kettle, 80 Hz ultrasonic for 15 min, and adjust the pH to 7.0 with triethanolamine; add 0.0016 parts by mass of compound enzyme A (0.0008 parts by mass of pectinase Pectinex BE XXL and 0.0008 parts by mass of amylase Amylase AG XXL), reacted at 40°C for 4h; then added 0.0008 parts by mass of compound enz...

Embodiment 2

[0108] (1) The degreasing process of black currant and blackberry

[0109] 2.5 parts by mass of black currant and 7.5 parts by mass of blackberry (both with a moisture content of 0.6%) were crushed to 80 mesh, and degreased at 30° C. with 80 parts by mass of absolute ethanol for 48 hours, with a stirring speed of 150 rpm / min. After the degreasing is completed, the degreasing agent is separated, and the filter residue is freeze-dried at -0.5MPa for 15 hours to obtain about 9 parts by mass of degreasing dry powder, which is set aside;

[0110] (II) Enzymolysis

[0111] 9 parts by mass of degreasing dry powder and 135 parts by mass of water obtained in step (I) were added to the enzymolysis kettle, 120 Hz ultrasonic for 45 min, and the pH was adjusted to 7.5 with triethanolamine; 0.045 parts by mass of compound enzyme A (0.015 parts by mass of pectinase PectinexBE XXL and 0.03 parts by mass of amylase Amylase AG XXL), reacted at 55°C for 8h; then added 0.0225 parts by mass of co...

Embodiment 3

[0118] (1) The degreasing process of black currant and blackberry

[0119] 4 parts by mass of black currant and 6 parts by mass of blackberry (both with a moisture content of 0.5%) were crushed to 70 mesh, and degreased with 60 parts by mass of absolute ethanol at 25° C. for 30 h with a stirring speed of 100 rpm / min. After the degreasing is completed, the degreasing agent is separated, and the filter residue is freeze-dried at -1.0MPa for 12 hours to obtain about 8.8 parts by mass of degreasing dry powder, which is set aside;

[0120] (II) Enzymolysis

[0121] 8.8 parts by mass of degreasing dry powder and 105.6 parts by mass of water obtained in step (I) were added to the enzymolysis kettle, ultrasonicated at 100 Hz for 20 min, and the pH was adjusted to 7.2 with aminomethyl propanol; 0.0088 parts by mass of compound enzyme A (0.00352 parts by mass Pectinase Pectinex BE XXL and 0.00528 parts by mass of amylase Amylase AG XXL), reacted at 45°C for 6h; then added 0.0088 parts ...

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Abstract

The invention provides a composite black plant fermentation composition which is prepared from blackcurrant and blackberry as raw materials via enzymolysis and fermentation. The composite black plant fermentation composition is rich in active components such as polyphenols, polysaccharides and flavonoid substances, has very good effects of preventing oxidation, preventing aging and whitening skin, and is applicable to cosmetics, in particular to facial mask products.

Description

technical field [0001] The invention belongs to the technical field of biotechnology and cosmetics, and in particular relates to a compound black plant fermented composition, that is, a plant fermented composition made of black currant and blackberry as raw materials, and a preparation method thereof. applications in products. Background technique [0002] Black currant, also known as black currant, black bean fruit. It is a small deciduous shrub belonging to the saxifrage family and the genus Camellia, and belongs to the small berry class in cultivation. There are mainly four kinds of germplasm resources constituting the existing black currant varieties, namely, black currant (R. nigrum), Ji Pu Sa (R. dikuscha), and Ussuri tea (R. ussuriense). and California tea bud (R. bracteosum). Black currant is distributed in some high-latitude regions and countries such as Northern Europe / North America and Russia, and has been cultivated in Northern Europe for 400-500 years. In th...

Claims

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Application Information

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IPC IPC(8): A61K8/9789A61Q19/02A61Q19/08A61Q19/00
CPCA61K8/97A61K2800/85A61K2800/87A61Q19/00A61Q19/02A61Q19/08
Inventor 张目黄琴
Owner SHANGHAI YUEMU COSMETICS
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