Canarium pimela fermentation process and application of fermentation product thereof in wash supplies

Abstract

The invention provides a canarium pimela fermentation process and application of a fermentation product of the canarium pimela fermentation process in wash supplies. The canarium pimela fermentation process comprises the following steps: soaking canarium pimela in hot water at 80-90 DEG C for 5-10 minutes, then removing kernels, and crushing canarium pimela pulp to obtain fruit pulp; ultraviolet rays with the wavelength of 220-260 nm and the intensity of 15-25 mW / cm < 2 > are adopted for carrying out radiation treatment on the fruit pulp, and the radiation treatment time is 40-80 min; performing mixed fermentation on the fruit pulp subjected to radiation treatment and saccharomycetes at the fermentation temperature of 20-25 DEG C for 20-30 days; and enabling the fermented product to pass through a gap of 0.05-0.15 mm under the pressure of 80-150 MPa, so as to obtain the fermented product. According to the fermentation process, a fermentation product with extremely low tannin content and high activity of effective components such as polyphenols, flavonoids and organic acids can be obtained. The fermentation product has good moisturizing and anti-oxidation effects.

Description

Technical Field

[0001] This invention belongs to the field of personal care products technology, specifically relating to a fermentation process for olives and the application of its fermentation products in personal care products. Background Technology

[0002] Chinese olive (Olive) is a large evergreen tree belonging to the genus Olive in the family Burseraceae, and is widely distributed and cultivated in southern my country. The fruit of the Chinese olive is rich in various nutrients and bioactive substances, such as polyphenols, flavonoids, organic acids, vitamins, and minerals, and has high nutritional and medicinal value.

[0003] In the food industry, black olives are often processed into preserved fruits, jams, and other products, and the processing technology is relatively mature. However, their application in the personal care product industry is quite limited. This is mainly because black olives contain a certain amount of tannins, which have astringent properties. If the content is too high, their use in personal care products may irritate the skin and affect the user experience. Furthermore, existing fermentation techniques for black olives often present several problems. For example, traditional fermentation processes are difficult to effectively reduce the tannin content in black olives, making the fermentation products unsuitable for direct application in personal care products. Moreover, the activity of effective components such as polyphenols, flavonoids, and organic acids is easily destroyed during fermentation, significantly reducing their moisturizing and antioxidant effects.

[0004] Therefore, developing a process that can effectively reduce the tannin content in olive fermentation products while maintaining the high activity of effective components such as polyphenols, flavonoids, and organic acids, and applying the fermentation products to personal care products to improve skin condition, has significant practical implications and market value. Summary of the Invention

[0005] The purpose of this invention is to provide a fermentation process for olives that yields extremely low tannin content and high activity of effective components such as polyphenols, flavonoids, and organic acids, as well as the application of the fermentation products in personal care products.

[0006] A fermentation process for black olives includes the following steps: soaking black olives in hot water at 80-90℃ for 5-10 minutes, then removing the pits and crushing the olive pulp to obtain a pulp; using a wavelength of 220-260nm and an intensity of 15-25mW / cm². 2 The fruit pulp is irradiated with ultraviolet light for 40-80 minutes; the irradiated fruit pulp is then mixed with yeast for fermentation at a temperature of 20-25°C for 20-30 days; the fermented product is then passed through a 0.05-0.15 mm gap at a pressure of 80-150 MPa to obtain the fermentation product.

[0007] Optionally, the soaking temperature is 85-88℃, and the soaking time is 6-8 minutes.

[0008] Optionally, the ultraviolet light has a wavelength of 230-250 nm and an intensity of 18-22 mW / cm. 2 The radiation treatment time is 50-70 minutes.

[0009] Optionally, the mass of the yeast is 0.5%-2% of the mass of the fruit pulp.

[0010] Optionally, during the fermentation process, the mixture is stirred 5-8 times a day, with each stirring session lasting 15-20 minutes.

[0011] Optionally, the fermented product is passed through a 0.08-0.1 mm gap at 100-130 MPa.

[0012] Optionally, the water content in the fruit pulp is 10%-20% by mass.

[0013] A fermented product of olives, produced by the aforementioned fermentation process.

[0014] A personal care product comprising the aforementioned olive fermentation product.

[0015] Optionally, the fermented olive product accounts for 1%-10% of the mass of the washing and care product.

[0016] Beneficial effects

[0017] The olive fermentation process of this invention can effectively reduce the tannin content in olive fermentation products while effectively preserving the activity of polyphenols, flavonoids, organic acids, and other effective components. Through the synergistic effect of hot water soaking, ultraviolet radiation, fermentation under specific conditions, and high-pressure treatment, a high-quality fermentation product is obtained. Detailed Implementation

[0018] One embodiment of the present invention provides a fermentation process for black olives, comprising the following steps: soaking black olives in hot water at 80-90℃ for 5-10 minutes, then removing the pits, and crushing the black olive pulp to obtain a pulp; using a wavelength of 220-260nm and an intensity of 15-25mW / cm². 2 The fruit pulp is irradiated with ultraviolet light for 40-80 minutes; the irradiated fruit pulp is then mixed with yeast for fermentation at a temperature of 20-25℃ for 20-30 days; the fermented product is then passed through a 0.05-0.15mm gap at a pressure of 80-150MPa to obtain the fermentation product.

[0019] The olive fermentation process of this invention can effectively reduce the tannin content in olive fermentation products while effectively preserving the activity of polyphenols, flavonoids, organic acids, and other effective components. Through the synergistic effect of hot water soaking, ultraviolet radiation, fermentation under specific conditions, and high-pressure treatment, a high-quality fermentation product is obtained.

[0020] (1) Soak the olives in hot water at 80-90℃ for 5-10 minutes, then remove the pits and crush the olive pulp to obtain fruit pulp. In this step, soaking in hot water softens the olive pulp, making it easier to remove the pits and crush the pulp, and also removes some impurities. Optionally, the soaking temperature is 85-88℃ and the soaking time is 6-8 minutes. Within this temperature and time range, the olive pulp is softened more thoroughly, making the subsequent pitting and crushing operations easier, while reducing the loss of effective components during the soaking process. This optimized soaking parameter results in better pretreatment, providing higher quality fruit pulp raw materials for subsequent ultraviolet radiation, fermentation, and other steps, thereby synergistically improving the efficiency and product quality of the entire fermentation process.

[0021] (2) A wavelength of 220-260nm and an intensity of 15-25mW / cm² are used. 2 The fruit pulp is treated with ultraviolet (UV) radiation for 40-80 minutes. UV radiation can sterilize and reduce contamination by miscellaneous bacteria in the pulp. It may also activate or transform certain components in the pulp, which is beneficial for subsequent fermentation and the retention of effective components. Optionally, the wavelength of the UV radiation is 230-250 nm, and the intensity is 18-22 mW / cm². 2 The radiation treatment time is 50-70 minutes. Under these optimized parameters, the sterilization effect of ultraviolet light is stronger, which can more effectively remove miscellaneous bacteria in the pulp. At the same time, it has a more significant activation effect on the effective components in the pulp, which is conducive to increasing the content and activity of effective components in the fermentation products. It can also enhance the synergistic effect between ultraviolet radiation treatment and subsequent fermentation steps, reduce the interference of miscellaneous bacteria on the fermentation process, promote the growth and metabolism of yeast, and thus improve the quality of fermentation products.

[0022] (3) The irradiated fruit pulp is mixed with yeast for fermentation at a temperature of 20-25℃ for 20-30 days. This temperature range is suitable for the growth and metabolic activities of yeast, which can promote the transformation and accumulation of effective components in the fruit pulp, while inhibiting the growth of harmful microorganisms.

[0023] Optionally, the yeast content is 0.5%-2% of the fruit pulp's mass. This amount ensures sufficient interaction between the yeast and the fruit pulp, allowing the fermentation process to proceed smoothly. Insufficient yeast will prevent slow or incomplete fermentation, while excessive yeast will not negatively impact the flavor and composition of the fermented product. Furthermore, the appropriate yeast content, combined with specific fermentation temperature and time, can better promote the conversion and accumulation of active ingredients in the fruit pulp, improving fermentation efficiency and product quality.

[0024] Optionally, during fermentation, the mixture should be stirred 5-8 times daily for 15-20 minutes each time. Stirring ensures a more even distribution of yeast cells in the fruit pulp, guaranteeing uniform fermentation. It also facilitates the timely release of gases produced during fermentation, preventing gas accumulation from negatively impacting the fermentation environment. Furthermore, stirring further optimizes the fermentation environment, stabilizing yeast metabolic activity and synergistically improving the consistency and effectiveness of the fermentation products.

[0025] (4) The fermented product is passed through a 0.05-0.15 mm gap at 80-150 MPa to obtain the fermented product. This step uses high pressure to force the fermented product through a narrow gap, achieving homogenization and refinement, which is beneficial to improving the stability and dispersibility of the fermented product in personal care products. Optionally, the fermented product is passed through a 0.08-0.1 mm gap at 100-130 MPa. This preferred parameter allows the fermented product to achieve better homogenization and improve its stability. For example, under this pressure and gap parameter, the fermented product can be better homogenized and refined, with finer particles and more uniform distribution, improving the stability and dispersibility of the fermented product in subsequent applications. In addition, this step works synergistically with the preceding fermentation steps to ensure that the final fermented product has good physical properties and application performance.

[0026] In some embodiments, the water content in the pulp is 10%-20% by mass. The pulp consists of olive pulp and water, and the water content within this range can make the pulp more uniform, which facilitates subsequent processing and further reduces the tannin content during fermentation.

[0027] Another embodiment of the present invention provides a fermented product of dried olives. This fermented product is produced by fermentation using the above-described fermentation process. The fermented product has extremely low tannin content and high activity of effective components such as polyphenols, flavonoids, and organic acids, exhibiting excellent moisturizing and antioxidant properties.

[0028] Another embodiment of the present invention provides the application of the above-mentioned olive fermentation product in personal care products. Applying this fermentation product to personal care products can endow them with excellent moisturizing and antioxidant functions, effectively improve skin condition, and enhance the quality and effectiveness of the personal care products.

[0029] Another embodiment of the present invention provides a personal care product. This personal care product comprises the aforementioned fermented olive product.

[0030] Optionally, the fermented product of olive oil accounts for 1%-10% of the mass of the washing and care product. Within this range, the moisturizing and antioxidant effects of the fermented product can be fully utilized without adversely affecting the stability, appearance, odor, or other properties of the washing and care product. The above fermentation process ensures the high activity of the fermented product, enabling the desired effect to be achieved at this dosage. The synergy between the process and the dosage results in a highly efficient formula for the washing and care product.

[0031] Optionally, personal care products include shampoo, shower gel, facial cleanser, face cream, and lotion.

[0032] Example 1

[0033] The olive fermentation process in this embodiment includes the following steps:

[0034] (1) Soak the olives in hot water at 80℃ for 10 minutes, then remove the pits and crush the olive pulp to obtain pulp; the water content in the pulp is 10%.

[0035] (2) A wavelength of 220 nm and an intensity of 15 mW / cm were used. 2 The pulp was irradiated with ultraviolet light for 80 minutes.

[0036] (3) Mix the irradiated fruit pulp with yeast accounting for 0.5% of the fruit pulp mass for fermentation. The fermentation temperature is 20℃ and the fermentation time is 30 days. Stir 5 times a day during the fermentation process, and each stirring time is 10 minutes.

[0037] (4) Pass the fermented product through a 0.05 mm gap at 80 MPa to obtain the fermented product.

[0038] Example 2

[0039] The olive fermentation process in this embodiment includes the following steps:

[0040] (1) Soak the olives in hot water at 85℃ for 6 minutes, then remove the pits and crush the olive pulp to obtain pulp; the water content in the pulp is 10%.

[0041] (2) A wavelength of 230 nm and an intensity of 18 mW / cm were used. 2 The pulp was irradiated with ultraviolet light for 50 minutes.

[0042] (3) Mix the irradiated fruit pulp with yeast accounting for 2% of the fruit pulp mass for fermentation. The fermentation temperature is 25℃ and the fermentation time is 20 days. Stir 5 times a day during the fermentation process, and each stirring time is 10 minutes.

[0043] (4) Pass the fermented product through a 0.08 mm gap at 100 MPa to obtain the fermented product.

[0044] Example 3

[0045] The olive fermentation process in this embodiment includes the following steps:

[0046] (1) Soak the olives in hot water at 86℃ for 7 minutes, then remove the pits and crush the olive pulp to obtain pulp; the water content in the pulp is 10%.

[0047] (2) A wavelength of 240 nm and an intensity of 20 mW / cm were used. 2 The pulp was treated with ultraviolet light for 60 minutes.

[0048] (3) Mix the irradiated fruit pulp with yeast accounting for 2% of the fruit pulp mass for fermentation. The fermentation temperature is 25℃ and the fermentation time is 20 days. Stir 5 times a day during the fermentation process, and each stirring time is 10 minutes.

[0049] (4) Pass the fermented product through a 0.1 mm gap at 120 MPa to obtain the fermented product.

[0050] Example 4

[0051] The olive fermentation process in this embodiment includes the following steps:

[0052] (1) Soak the olives in hot water at 88℃ for 8 minutes, then remove the pits and crush the olive pulp to obtain pulp; the water content in the pulp is 10%.

[0053] (2) A wavelength of 250 nm and an intensity of 22 mW / cm were used. 2 The pulp was treated with ultraviolet light for 70 minutes.

[0054] (3) Mix the irradiated fruit pulp with yeast accounting for 2% of the fruit pulp mass for fermentation. The fermentation temperature is 25℃ and the fermentation time is 20 days. Stir 5 times a day during the fermentation process, and each stirring time is 10 minutes.

[0055] (4) Pass the fermented product through a 0.1 mm gap at 130 MPa to obtain the fermented product.

[0056] Example 5

[0057] The olive fermentation process in this embodiment includes the following steps:

[0058] (1) Soak the olives in hot water at 90℃ for 10 minutes, then remove the pits and crush the olive pulp to obtain fruit pulp; the water content of the fruit pulp is 10%.

[0059] (2) A wavelength of 260 nm and an intensity of 25 mW / cm were used. 2 The pulp was irradiated with ultraviolet light for 80 minutes.

[0060] (3) Mix the irradiated fruit pulp with yeast accounting for 2% of the fruit pulp mass for fermentation. The fermentation temperature is 25℃ and the fermentation time is 20 days. Stir 5 times a day during the fermentation process, and each stirring time is 10 minutes.

[0061] (4) Pass the fermented product through a 0.15 mm gap at 150 MPa to obtain the fermented product.

[0062] Comparative Example 1

[0063] The difference from Example 1 is that the temperature of the hot water in step (1) is 70°C.

[0064] Comparative Example 2

[0065] The difference from Example 1 is that the wavelength of the ultraviolet light in step (2) is 200 nm.

[0066] Comparative Example 3

[0067] The difference from Example 1 is that the fermentation temperature in step (3) is 30°C.

[0068] Comparative Example 4

[0069] Compared with Example 1, the difference is that in step (4), the fermented product is passed through a 0.05 mm gap at 60 MPa.

[0070] Comparative Example 5

[0071] The difference compared to Example 1 is that step (2) is not performed.

[0072] Test case

[0073] The fermentation products from the examples and comparative examples were tested as follows. The results are shown in the table below.

[0074] (1) Tannin content: determined by spectrophotometry, with gallic acid as the standard. Unit: mg / g.

[0075] (2) Polyphenol content: determined by the Folin-phenol method, using gallic acid as the standard. Unit: mg / g.

[0076] (3) Flavonoid content: determined by aluminum salt colorimetric method, with rutin as standard. Unit: mg / g.

[0077] (4) Organic acid content: determined by high performance liquid chromatography. Unit: mg / g.

[0078] (5) Moisturizing effect: A skin moisture content tester was used to test the change in skin moisture content before and after applying the fermentation product, and the moisturizing rate was calculated. Skin moisture content was tested 6 hours after application. Moisturizing rate = (Skin moisture content after application - Skin moisture content before application) / Skin moisture content before application × 100%. Unit: %.

[0079] (6) Antioxidant effect: The DPPH free radical scavenging method was used to determine the scavenging rate of fermentation products on DPPH free radicals. The higher the scavenging rate, the better the antioxidant effect. Unit: %.

[0080]

[0081]

[0082] As shown in the table above, the tannin content of the fermentation products obtained in Examples 1-5 was all below 0.35 mg / g, significantly lower than that of Comparative Examples 1-5. However, the contents of polyphenols, flavonoids, and organic acids were all higher than those in the comparative examples. The hydration rate and DPPH free radical scavenging rate were also significantly higher than those in the comparative examples.

[0083] In Comparative Example 1, the soaking temperature was too low, resulting in insufficient softening of the olive pulp. The subsequent crushing of the pulp resulted in poor quality pulp, which affected the fermentation effect. Consequently, the tannin content was high, the content of effective ingredients was low, and the moisturizing and antioxidant effects were poor.

[0084] The ultraviolet wavelength used in Comparative Example 2 was outside the range defined in this invention, resulting in weakened sterilization and activation effects, relatively more contamination by miscellaneous bacteria, which affected the fermentation process and led to a decline in product performance.

[0085] In Comparative Example 3, excessively high fermentation temperature is not conducive to the growth and metabolism of yeast, and may also lead to the inactivation of some effective components, resulting in a decrease in various performance indicators of the fermentation product.

[0086] The post-processing pressure of Comparative Example 4 was too low, which failed to achieve good homogenization and refinement. The stability and dispersibility of the fermentation products were poor, which affected the performance of their effective ingredients and resulted in moisturizing and antioxidant effects that were not as good as those of the Example.

[0087] Comparative Example 5, which was not treated with ultraviolet radiation, had a higher number of miscellaneous bacteria in the pulp, which interfered with the fermentation of yeast, resulting in a significant increase in tannin content, a greater loss of effective ingredients, and a marked deterioration in performance.

[0088] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

[0089] For those skilled in the art, based on the ideas of this invention, there will be changes in the specific implementation methods and application scope. Therefore, the content of this specification should not be construed as a limitation of this invention.

Claims

1. A fermentation process for black olives, characterized in that, The process includes the following steps: soaking black olives in hot water at 80-90℃ for 5-10 minutes, then removing the pits and crushing the olive pulp to obtain a pulp; using a wavelength of 220-260nm and an intensity of 15-25mW / cm. 2 The fruit pulp is irradiated with ultraviolet light for 40-80 minutes; the irradiated fruit pulp is then mixed with yeast for fermentation at a temperature of 20-25°C for 20-30 days; the fermented product is then passed through a 0.05-0.15 mm gap at a pressure of 80-150 MPa to obtain the fermentation product.

2. The olive fermentation process as described in claim 1, characterized in that, The soaking temperature is 85-88℃, and the soaking time is 6-8 minutes.

3. The olive fermentation process as described in claim 1, characterized in that, The ultraviolet light has a wavelength of 230-250 nm and an intensity of 18-22 mW / cm. 2 The radiation treatment time is 50-70 minutes.

4. The olive fermentation process as described in claim 1, characterized in that, The mass of the yeast is 0.5%-2% of the mass of the fruit pulp.

5. The olive fermentation process as described in claim 1, characterized in that, During the fermentation process, the mixture is stirred 5-8 times a day, for 15-20 minutes each time.

6. The olive fermentation process as described in claim 1, characterized in that, The fermented product is passed through a 0.08-0.1 mm gap at 100-130 MPa.

7. The olive fermentation process according to any one of claims 1-6, characterized in that, The fruit pulp contains 10%-20% water by mass.

8. A fermented product of olive, characterized in that, It is produced by fermentation using any one of the fermentation processes described in claims 1-7.

9. A personal care product, characterized in that, Includes the olive fermentation product as described in claim 8.

10. The washing and care product as described in claim 9, characterized in that, The fermented olive product accounts for 1%-10% of the mass of the personal care product.

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