Composition containing bilberry fruit extract and application thereof

Abstract

The invention belongs to the technical field of natural product extraction, and particularly relates to a vaccinium macrocarpum fruit extract-containing composition which comprises the following main components in percentage by mass: 0.04-0.3% of vaccinium macrocarpum nanoemulsion, 1-5% of vaccinium macrocarpum seed oil, 0.05-10% of III-type collagen, 1-10% of multiple hyaluronic acid, 0.5-2% of rosmarinic acid and the balance of water. The preparation method of the composition containing the vaccinium macrocarpum fruit extract comprises the following steps: step 1, selecting fresh vaccinium macrocarpum fruits, performing quick freezing, performing vacuum freeze drying until the water content is less than or equal to 5%, performing crushing, and performing sieving with a 80-mesh sieve; 2, 200 mL of a citric acid buffer solution with the pH being 4.0 is added into every 100 g of fruit powder, 0.6% of compound enzyme is added, and stirring and activating are conducted for 30 min at the temperature of 40 DEG C; step 3, adding 60% acidified ethanol according to a solid-liquid ratio of 1: 3, and performing ultrasonic extraction at 50 DEG C (200W) for 1.5 hours; according to the composition disclosed by the invention, through the innovation of extraction, purification, vectorization and freeze-drying full-chain technologies, the bottlenecks of large activity loss and low transdermal rate of a traditional process are broken through, and the synergistic effect of triple effects of oxidation resistance, wrinkle resistance and barrier repair is realized.

Description

Technical Field

[0001] The invention belongs to the technical field of natural product extraction, and particularly relates to a composition containing a blueberry fruit extract and application thereof. Background Art

[0002] Vaccinium myrtles contain a large amount of antioxidants, vitamins, minerals and phenolic compounds, which has led to their increasing use in various food products and nutritional supplements. Due to their anti-glycation, antimicrobial, antioxidant and anti-aging properties, extracts from Vaccinium myrtles have also been used in many cosmetics. However, the anti-wrinkle effect of existing Vaccinium myrtles extract compositions is poor. Summary of the Invention

[0003] In order to solve the problems raised in the above background technology, the present invention provides a composition containing a Vaccinium macrocarpon fruit extract and its application, which has anti-wrinkle characteristics.

[0004] To achieve the above object, the present invention provides the following technical solution: a composition containing a large-fruited blueberry fruit extract, the main components and mass contents of which are:

[0005] Vaccinium macrocarpon nanoemulsion 0.04-0.3%

[0006] Vaccinium macrocarpon seed oil 1-5%

[0007] Type III collagen 0.05-10%

[0008] Multi-hyaluronic acid 1-10%

[0009] Rosmarinic acid 0.5-2%

[0010] The preparation method of the composition containing the blueberry fruit extract comprises the following steps:

[0011] Step 1: Select fresh large-fruited blueberry fruits, freeze them quickly, and then vacuum freeze-dry them until the moisture content is ≤5%, and then grind them through an 80-mesh sieve;

[0012] Step 2: Add 200 mL of pH 4.0 citric acid buffer to every 100 g of fruit powder, add 0.6% complex enzyme, and activate with stirring at 40°C for 30 minutes;

[0013] Step 3: Add 60% acidified ethanol at a solid-liquid ratio of 1:3, extract under ultrasonication (200W) at 50°C for 1.5 h, extract the residue with 80% acidified ethanol (pH 4.0) under the same conditions for 1 h, and combine the extracts to remove pectin and macromolecular impurities through ultrafiltration (0.5 MPa, 25°C) through a 50 kDa ceramic membrane;

[0014] Step 4: The permeate was passed through the AB-8 macroporous resin column at a flow rate of 3 BV / h, washed with pH 3.8 acidified water, and then desorbed with 70% ethanol (containing 0.1% citric acid);

[0015] Step 5: Lecithin-chitosan oligosaccharide was dissolved in chloroform and rotated to form a film. The concentrated extract (anthocyanin ≥ 10 mg / mL) was added and hydrated at 55°C for 30 min. The primary emulsion was homogenized at 800 bar for 5 cycles to obtain a nanoemulsion with a particle size of 150 ± 20 nm.

[0016] Step 5: Heat multiple hyaluronic acids, type III collagen, and vaccinium seed oil to 75°C, mix, add nanoemulsion and rosmarinic acid, and homogenize at 5000 rpm for 15 minutes;

[0017] Step 6: Pre-freeze the mixed emulsion, freeze-dry in a vacuum at -35°C / 10Pa for 24 hours, with a moisture content of ≤3%, sieve, and fill into essence.

[0018] Preferably, in step 1, quick freezing is performed at -40°C for 2 hours.

[0019] Preferably, in step 2, the complex enzyme is cellulase, pectinase and amylase, and the ratio of the complex enzyme to cellulase, pectinase and amylase is 2:3:4.

[0020] Preferably, in step 3, the acidified ethanol is malic acid to adjust the pH to 3.5.

[0021] Preferably, in step five, the ratio of lecithin to chitosan oligosaccharide is 3:1.

[0022] Preferably, in step six, the pre-freezing is carried out at a temperature of -45°C for 4 hours.

[0023] Preferably, in step six, the sieve is 100 mesh.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The present invention, through the innovation of the whole chain technology of extraction, purification, carrierization and freeze-drying, breaks through the bottleneck of large activity loss and low skin penetration rate of traditional process, and realizes the synergistic triple effects of anti-oxidation, anti-wrinkle and barrier repair. DETAILED DESCRIPTION

[0026] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0027] Example 1

[0028] The present invention provides the following technical solution: a composition containing a large-fruited blueberry fruit extract, the main components and mass contents of which are:

[0029] Vaccinium macrocarpon nanoemulsion 0.04%

[0030] Vaccinium macrocarpon seed oil 1%

[0031] Type III collagen 0.05%

[0032] Multi-hyaluronic acid 1%

[0033] Rosmarinic acid 0.5%

[0034] The preparation method of the composition containing the blueberry fruit extract comprises the following steps:

[0035] Step 1: Select fresh large-fruited blueberry fruits, freeze them quickly, and then vacuum freeze-dry them until the moisture content is ≤5%, and then grind them through an 80-mesh sieve;

[0036] Step 2: Add 200 mL of pH 4.0 citric acid buffer to every 100 g of fruit powder, add 0.6% complex enzyme, and activate with stirring at 40°C for 30 minutes;

[0037] Step 3: Add 60% acidified ethanol at a solid-liquid ratio of 1:3, extract under ultrasonication (200W) at 50°C for 1.5 h, extract the residue with 80% acidified ethanol (pH 4.0) under the same conditions for 1 h, and combine the extracts to remove pectin and macromolecular impurities through ultrafiltration (0.5 MPa, 25°C) through a 50 kDa ceramic membrane;

[0038] Step 4: The permeate was passed through the AB-8 macroporous resin column at a flow rate of 3 BV / h, washed with pH 3.8 acidified water, and then desorbed with 70% ethanol (containing 0.1% citric acid);

[0039] Step 5: Lecithin-chitosan oligosaccharide was dissolved in chloroform and rotated to form a film. The concentrated extract (anthocyanin ≥ 10 mg / mL) was added and hydrated at 55°C for 30 min. The primary emulsion was homogenized at 800 bar for 5 cycles to obtain a nanoemulsion with a particle size of 150 ± 20 nm.

[0040] Step 5: Heat multiple hyaluronic acids, type III collagen, and vaccinium seed oil to 75°C, mix, add nanoemulsion and rosmarinic acid, and homogenize at 5000 rpm for 15 minutes;

[0041] Step 6: Pre-freeze the mixed emulsion, freeze-dry in a vacuum at -35°C / 10Pa for 24 hours, reduce the moisture content to ≤3%, sieve, and fill into essence.

[0042] Specifically, in step 1, quick freezing is performed at -40°C for 2 hours.

[0043] Specifically, in step 2, the complex enzyme is cellulase, pectinase and amylase, and the ratio of the complex enzyme is cellulase, pectinase and amylase is 2:3:4.

[0044] Specifically, in step 3, the ethanol is acidified to adjust the pH to 3.5 with malic acid.

[0045] Specifically, in step five, the ratio of lecithin to chitosan oligosaccharide is 3:1.

[0046] Specifically, in step six, the pre-freeze is performed at a temperature of -45°C for 4 hours.

[0047] Specifically, in step six, the sieve is 100 mesh.

[0048] Example 2

[0049] The present invention provides the following technical solution: a composition containing a large-fruited blueberry fruit extract, the main components and mass contents of which are:

[0050] Vaccinium macrocarpon nanoemulsion 0.3%

[0051] Vaccinium macrocarpon seed oil 5%

[0052] Type III collagen 10%

[0053] Multi-hyaluronic acid 10%

[0054] Rosmarinic acid 2%

[0055] The preparation method of the composition containing the blueberry fruit extract comprises the following steps:

[0056] Step 1: Select fresh large-fruited blueberry fruits, freeze them quickly, and then vacuum freeze-dry them until the moisture content is ≤5%, and then grind them through an 80-mesh sieve;

[0057] Step 2: Add 200 mL of pH 4.0 citric acid buffer to every 100 g of fruit powder, add 0.6% complex enzyme, and activate with stirring at 40°C for 30 minutes;

[0058] Step 3: Add 60% acidified ethanol at a solid-liquid ratio of 1:3, extract under ultrasonication (200W) at 50°C for 1.5 h, extract the residue with 80% acidified ethanol (pH 4.0) under the same conditions for 1 h, and combine the extracts to remove pectin and macromolecular impurities through ultrafiltration (0.5 MPa, 25°C) through a 50 kDa ceramic membrane;

[0059] Step 4: The permeate was passed through the AB-8 macroporous resin column at a flow rate of 3 BV / h, washed with pH 3.8 acidified water, and then desorbed with 70% ethanol (containing 0.1% citric acid);

[0060] Step 5: Lecithin-chitosan oligosaccharide was dissolved in chloroform and rotated to form a film. The concentrated extract (anthocyanin ≥ 10 mg / mL) was added and hydrated at 55°C for 30 min. The primary emulsion was homogenized at 800 bar for 5 cycles to obtain a nanoemulsion with a particle size of 150 ± 20 nm.

[0061] Step 5: Heat multiple hyaluronic acids, type III collagen, and vaccinium seed oil to 75°C, mix, add nanoemulsion and rosmarinic acid, and homogenize at 5000 rpm for 15 minutes;

[0062] Step 6: Pre-freeze the mixed emulsion, freeze-dry in a vacuum at -35°C / 10Pa for 24 hours, with a moisture content of ≤3%, sieve, and fill into essence.

[0063] Specifically, in step 1, quick freezing is performed at -40°C for 2 hours.

[0064] Specifically, in step 2, the complex enzyme is cellulase, pectinase and amylase, and the ratio of the complex enzyme is cellulase, pectinase and amylase is 2:3:4.

[0065] Specifically, in step 3, the ethanol is acidified to adjust the pH to 3.5 with malic acid.

[0066] Specifically, in step five, the ratio of lecithin to chitosan oligosaccharide is 3:1.

[0067] Specifically, in step six, the pre-freeze is performed at a temperature of -45°C for 4 hours.

[0068] Specifically, in step six, the sieve is 100 mesh.

[0069] Example 3

[0070] The present invention provides the following technical solution: a composition containing a large-fruited blueberry fruit extract, the main components and mass contents of which are:

[0071] Vaccinium macrocarpon nanoemulsion 0.15%

[0072] Vaccinium macrocarpon seed oil 0.2%

[0073] Type III collagen 0.5%

[0074] Multi-hyaluronic acid 0.5%

[0075] Rosmarinic acid 0.12%

[0076] The preparation method of the composition containing the blueberry fruit extract comprises the following steps:

[0077] Step 1: Select fresh large-fruited blueberry fruits, freeze them quickly, and then vacuum freeze-dry them until the moisture content is ≤5%, and then grind them through an 80-mesh sieve;

[0078] Step 2: Add 200 mL of pH 4.0 citric acid buffer to every 100 g of fruit powder, add 0.6% complex enzyme, and activate with stirring at 40°C for 30 minutes;

[0079] Step 3: Add 60% acidified ethanol at a solid-liquid ratio of 1:3, extract under ultrasonication (200W) at 50°C for 1.5 h, extract the residue with 80% acidified ethanol (pH 4.0) under the same conditions for 1 h, and combine the extracts to remove pectin and macromolecular impurities through ultrafiltration (0.5 MPa, 25°C) through a 50 kDa ceramic membrane;

[0080] Step 4: The permeate was passed through the AB-8 macroporous resin column at a flow rate of 3 BV / h, washed with pH 3.8 acidified water, and then desorbed with 70% ethanol (containing 0.1% citric acid);

[0081] Step 5: Lecithin-chitosan oligosaccharide was dissolved in chloroform and rotated to form a film. The concentrated extract (anthocyanin ≥ 10 mg / mL) was added and hydrated at 55°C for 30 min. The primary emulsion was homogenized at 800 bar for 5 cycles to obtain a nanoemulsion with a particle size of 150 ± 20 nm.

[0082] Step 5: Heat multiple hyaluronic acids, type III collagen, and vaccinium seed oil to 75°C, mix, add nanoemulsion and rosmarinic acid, and homogenize at 5000 rpm for 15 minutes;

[0083] Step 6: Pre-freeze the mixed emulsion, freeze-dry in a vacuum at -35°C / 10Pa for 24 hours, with a moisture content of ≤3%, sieve, and fill into essence.

[0084] Specifically, in step 1, quick freezing is performed at -40°C for 2 hours.

[0085] Specifically, in step 2, the complex enzyme is cellulase, pectinase and amylase, and the ratio of the complex enzyme is cellulase, pectinase and amylase is 2:3:4.

[0086] Specifically, in step 3, the ethanol is acidified to adjust the pH to 3.5 with malic acid.

[0087] Specifically, in step five, the ratio of lecithin to chitosan oligosaccharide is 3:1.

[0088] Specifically, in step six, the pre-freeze is performed at a temperature of -45°C for 4 hours.

[0089] Specifically, in step six, the sieve is 100 mesh.

[0090] Skin improvement effects are:

[0091] Group Increased skin moisture Reduced wrinkle depth Improved skin radiance Example 1 24.7％ 19.3％ 31.5％ Example 2 27.6％ 22.1％ 36.8％ Example 3 21.9％ 16.7％ 28.4％

[0092] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art will be able to modify the technical solutions described in the aforementioned embodiments or substitute equivalents for some of the technical features. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A composition containing a Vaccinium macrocarpon fruit extract, wherein the main components and mass contents thereof are: Vaccinium macrocarpon nanoemulsion 0.04-0.3% Vaccinium macrocarpon seed oil 1-5% Type III collagen 0.05-10% Multi-hyaluronic acid 1-10% Rosmarinic acid 0.5-2% The preparation method of the composition containing the blueberry fruit extract comprises the following steps: Step 1: Select fresh large-fruited blueberry fruits, freeze them quickly, and then vacuum freeze-dry them until the moisture content is ≤5%, and then grind them through an 80-mesh sieve; Step 2: Add 200 mL of pH 4.0 citric acid buffer to every 100 g of fruit powder, add 0.6% complex enzyme, and activate with stirring at 40°C for 30 minutes; Step 3: Add 60% acidified ethanol at a solid-liquid ratio of 1:3, extract under ultrasonication (200W) at 50°C for 1.5 h, extract the residue with 80% acidified ethanol (pH 4.0) under the same conditions for 1 h, and combine the extracts to remove pectin and macromolecular impurities through ultrafiltration (0.5 MPa, 25°C) through a 50 kDa ceramic membrane; Step 4: The permeate was passed through the AB-8 macroporous resin column at a flow rate of 3 BV / h, washed with pH 3.8 acidified water, and then desorbed with 70% ethanol (containing 0.1% citric acid); Step 5: Lecithin-chitosan oligosaccharide was dissolved in chloroform and rotated to form a film. The concentrated extract (anthocyanin ≥ 10 mg / mL) was added and hydrated at 55°C for 30 min. The primary emulsion was homogenized at 800 bar for 5 cycles to obtain a nanoemulsion with a particle size of 150 ± 20 nm. Step 5: Heat multiple hyaluronic acids, type III collagen, and vaccinium seed oil to 75°C, mix, add nanoemulsion and rosmarinic acid, and homogenize at 5000 rpm for 15 minutes; Step 6: Pre-freeze the mixed emulsion, freeze-dry in a vacuum at -35°C / 10Pa for 24 hours, reduce the moisture content to ≤3%, sieve, and fill into essence.

2. The composition containing the blueberry fruit extract according to claim 1 and its use, characterized in that: In step 1, quick freeze at -40°C for 2 h.

3. The composition containing the blueberry fruit extract according to claim 1 and its use, characterized in that: In step 2, the complex enzyme is cellulase, pectinase and amylase, and the ratio of the complex enzyme is cellulase, pectinase and amylase is 2:3:

4.

4. The composition containing the blueberry fruit extract according to claim 1 and its use, characterized in that: In step 3, the ethanol is acidified with malic acid to adjust the pH to 3.

5.

5. The composition containing the blueberry fruit extract and its use according to claim 1, characterized in that: In step five, the ratio of lecithin to chitosan oligosaccharide is 3:

1.

6. The composition containing the blueberry fruit extract and its use according to claim 1, characterized in that: In step six, pre-freeze at a temperature of -45°C for 4 hours.

7. The composition containing the Vaccinium macrocarpon fruit extract according to claim 1, characterized in that: In step six, the sieve is 100 mesh.

8. Use of the composition containing the Vaccinium macrocarpon fruit extract according to any one of claims 1 to 7 in the preparation of daily necessities.