Compositions and their use in food preservation
A technology of composition and application, applied in food preservation, preservation of meat/fish with chemicals, food ingredients, etc., can solve problems such as inability to guarantee safety
Active Publication Date: 2018-07-31
意迪那有限公司
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Although their origin is natural, this does not guarantee their safety
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0042] Embodiment 1-efficacy evaluation (comparative example)
[0043] Evaluation of the effect of oak extract on meat preservation based on MDA formation as lipid peroxidation index of fat. The result is as follows.
[0044]
Embodiment 2
[0045] Embodiment 2-efficacy evaluation (comparative example)
[0046] Evaluation of the effect of grape seed extract on meat preservation based on MDA formation as lipid peroxidation index of fat. The result is as follows.
[0047]
Embodiment 3
[0048] Embodiment 3-efficacy evaluation (comparative example)
[0049] Evaluation of the effect of green tea extract on meat preservation based on MDA formation as lipid peroxidation index of fat. The result is as follows.
[0050]
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The present invention relates to preservative compositions comprising at least two extracts selected from oak extract, grape seed extract and green tea extract. Said compositions are useful in the preservation of foods liable to lipid peroxidation.
Description
technical field [0001] The present invention relates to a composition comprising at least two extracts selected from oak extract, grape seed extract and green tea extract. The composition is used for food preservation. Background technique [0002] Generally speaking, the deterioration of food (especially meat food) is due to lipid peroxidation, that is, the oxidative degradation of lipids, also known as rancidity. [0003] The oxidative degradation process is due to the interaction between free reactive oxidizing molecules (eg free radicals) and lipids present in the food. This sets off a chain reaction of oxidation processes in the fat. The use of antioxidants in foods prone to lipid peroxidation can prevent or control this process. By stabilizing free radicals, antioxidants are able to halt or slow down the lipid peroxidation process. [0004] Maintaining a proper cold chain and vacuum packaging during food preparation and storage can slow down the process, but not st...
Claims
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IPC IPC(8): A23B4/20A23L3/3472
CPCA23L3/3472A23B4/20A23V2002/00A23V2250/2116A23V2250/2132A23V2250/214
Inventor M·梅内金F·弗兰切斯基S·托格尼S·马兰德里诺
Owner 意迪那有限公司