Composite antioxidant functional food additive and application thereof

Abstract

The invention discloses a composite antioxidant functional food additive and application thereof, and relates to the technical field of food antioxidation, and the composite antioxidant functional food additive comprises the following components: 0-2 parts of a pomegranate peel extract, 0-5 parts of a citrus peel extract, 0-2 parts of a grape skin extract, and 0-2 parts of an apple peel extract. The composite antioxidant is prepared in a mode of mixing the grape skin extract and the apple skin extract, the actual effect can obviously show that the composite antioxidant has certain resistance to illumination, meanwhile, the composite antioxidant has a relatively high antibacterial effect, the problem that bacteria breed in food is greatly solved, meanwhile, the composite antioxidant has relatively high oxidation resistance, and the composite antioxidant is suitable for being used in food processing. The food preservative has the effect of prolonging the shelf life of food, meanwhile, due to the fact that all the plant extracts are adopted, when the food preservative is added into the food, toxicity is avoided, and meanwhile the anti-oxidation performance is improved under the interaction of various anti-oxidation substances.

Description

Technical Field

[0001] The present invention relates to the technical field of food antioxidant, and in particular to a composite antioxidant functional food additive and application thereof. Background Art

[0002] The main function of composite antioxidant functional food additives is to prevent or delay the oxidation reaction of oils, proteins, carbohydrates and other ingredients in food, thereby maintaining the color, aroma, taste and nutritional value of the food and extending the shelf life of the food. Compared with single antioxidants, composite antioxidants usually have stronger antioxidant properties, a wider range of applications and higher stability.

[0003] However, the current composite antioxidants are easily affected by various factors during the reaction process. Under the influence of light and temperature, the antioxidant performance decreases and the stability is poor. Therefore, the present invention provides a composite antioxidant functional food additive. Summary of the invention

[0004] In view of the above-mentioned problems existing in the existing composite antioxidant functional food additive and its application, the present invention is proposed.

[0005] In order to achieve the above purpose, the present invention provides the following technical solution: a composite antioxidant functional food additive, comprising the following components: 0-2 parts of pomegranate peel extract, 0-5 parts of citrus peel extract, 0-2 parts of grape peel extract, and 0-2 parts of apple peel extract.

[0006] Furthermore, the main components of the pomegranate peel extract are polyphenols, ellagic acid and tannins.

[0007] Furthermore, the main components of the citrus peel extract are vitamin C, carotene, and flavonoids:

[0008] Furthermore, the main components of the grape skin extract are anthocyanins and resveratrol.

[0009] Furthermore, the main components of the apple peel extract are vitamin C, flavonoids and pectin.

[0010] The preparation method of antioxidant food comprises the following steps: mixing pomegranate peel extract, citrus peel extract, grape peel extract and apple peel extract, drying at low temperature after mixing, grinding with a ball mill, collecting the powder and adding it into food for preservation.

[0011] In the above technical solution, the technical effects and advantages provided by the present invention are:

[0012] 1. The present invention prepares a composite antioxidant by mixing pomegranate peel extract, citrus peel extract, grape peel extract and apple peel extract. It can be clearly seen from the actual effect that the composite antioxidant has a certain resistance to light and a high antibacterial effect, which greatly protects the problem of bacterial growth in food. It also has a high antioxidant property and has the effect of extending the shelf life of food. At the same time, since all the extracts used are pure natural plant extracts, they are non-toxic when added to food. At the same time, the antioxidant performance is improved through the interaction of multiple antioxidant substances. At the same time, pectin can maintain the integrity of food cells and further improve the antioxidant capacity. DETAILED DESCRIPTION

[0013] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below.

[0014] The embodiment of the present invention discloses a composite antioxidant functional food additive, which comprises the following components: 0-2 parts of pomegranate peel extract, 0-5 parts of citrus peel extract, 0-2 parts of grape peel extract, and 0-2 parts of apple peel extract.

[0015] The main components of the pomegranate peel extract are polyphenols, ellagic acid and tannin.

[0016] Among them, the main components of the citrus peel extract are vitamin C, carotene, and flavonoids:

[0017] The main components of the grape skin extract are anthocyanin and resveratrol.

[0018] The main components of the apple peel extract are vitamin C, flavonoids and pectin.

[0019] The preparation method of antioxidant food comprises the following steps: mixing pomegranate peel extract, citrus peel extract, grape peel extract and apple peel extract, drying at low temperature after mixing, grinding with a ball mill, collecting the powder and adding it into food for preservation.

[0020] When testing the effects of antioxidants, the following experiments were performed:

[0021] Experiment 1:

[0022] Control group: using traditional antioxidants, with 0 parts of pomegranate peel extract, 0 parts of citrus peel extract, 0 parts of grape peel extract, and 0 parts of apple peel extract added, and placed under light for 6 hours;

[0023] Experimental group 1: 1 part of pomegranate peel extract, 0 part of citrus peel extract, 0 part of grape peel extract, 0 part of apple peel extract, and placed under light for 6 hours;

[0024] Experimental group 2: 2 parts of pomegranate peel extract, 0 parts of citrus peel extract, 0 parts of grape peel extract, 0 parts of apple peel extract, and placed under light for 6 hours;

[0025] Experimental group 3: 1 part of pomegranate peel extract, 2.5 parts of citrus peel extract, 0 parts of grape peel extract, 0 parts of apple peel extract, and placed under light for 6 hours;

[0026] Experimental group 4: 1 part of pomegranate peel extract, 5 parts of citrus peel extract, 0 parts of grape peel extract, 0 parts of apple peel extract, and placed under light for 6 hours;

[0027] Experimental group 5: 2 parts of pomegranate peel extract, 2.5 parts of citrus peel extract, 0 parts of grape peel extract, 0 parts of apple peel extract, and placed under light for 6 hours;

[0028] Experimental group 6: 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 0 parts of grape peel extract, 0 parts of apple peel extract, and placed under light for 6 hours;

[0029] The dissolved residue content of antioxidants in the sample was measured to evaluate whether light caused the decomposition or degradation of antioxidants.

[0030] Specific free radicals (such as DPPH, ABTS, etc.) were used to react with antioxidants. The free radical scavenging ability of antioxidants was evaluated by measuring the changes in free radical concentrations before and after the reaction. The experimental results are as follows:

[0031]

[0032] From the above results, we can know that in practice, the antibacterial effect of 2 parts of pomegranate peel extract is the best, and under the influence of light, the lowest residue is in the control group, and the highest residue is in the 2 parts of pomegranate peel extract. This proves that pomegranate peel extract has certain anti-light decomposition properties, and in actual use, the best antioxidant effect is when the citrus peel extract is between 2.5-5 parts.

[0033] Experiment 2:

[0034] Experimental group 1: 2 parts of pomegranate peel extract, 2.5 parts of citrus peel extract, 1 part of grape peel extract, 0 parts of apple peel extract, placed under light for 6 hours;

[0035] Experimental group 2: 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape peel extract, 0 parts of apple peel extract, placed under light for 6 hours;

[0036] Experimental group 3: 2 parts of pomegranate peel extract, 2.5 parts of citrus peel extract, 1 part of grape peel extract, 1 part of apple peel extract, placed under light for 6 hours;

[0037] Experimental group 4: 1 part of pomegranate peel extract, 5 parts of citrus peel extract, 1 part of grape peel extract, 1 part of apple peel extract, placed under light for 6 hours;

[0038] Experimental group 5: 2 parts of pomegranate peel extract, 2.5 parts of citrus peel extract, 2 parts of grape peel extract, 2 parts of apple peel extract, placed under light for 6 hours;

[0039] Experimental group 6: 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape peel extract, 2 parts of apple peel extract, placed under light for 6 hours;

[0040] Control group 2: 3 parts of pomegranate peel extract, 6 parts of citrus peel extract, 3 parts of grape peel extract, 3 parts of apple peel extract, placed under light for 6 hours;

[0041]

[0042] In summary, by adding grape peel extract and apple peel extract, the antioxidant properties of pomegranate peel and citrus peel extract can be significantly improved, and the antibacterial effect can be improved to a certain extent. The residues decomposed by light are increased to a certain extent due to the addition of grape peel extract and apple peel extract, but the addition of pomegranate peel extract also reduces the problem of light decomposition to a certain extent. At the same time, by adding a group of control group 2, it can be known that the optimal ratio in practice is 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape skin extract, and 2 parts of apple peel extract.

[0043] In order to further confirm the effect of the antioxidant, multiple groups of experiments were conducted by setting up the most preferred 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape skin extract, and 2 parts of apple peel extract to ensure the accuracy of the data and determine the actual operating effects under different environments.

[0044] Experiment 3

[0045] Experimental group 1: 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape peel extract, and 2 parts of apple peel extract were placed under light and ventilation for 6 hours;

[0046] Experimental group 2: 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape peel extract, and 2 parts of apple peel extract were placed under light for 6 hours;

[0047] Experimental group 3: 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape peel extract, and 2 parts of apple peel extract were placed in a humid environment for 6 hours;

[0048] Experimental group 4: 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape peel extract, and 2 parts of apple peel extract were placed in a dry environment for 6 hours;

[0049] Experimental group 5: 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape peel extract, and 2 parts of apple peel extract were placed for 6 hours under ventilation;

[0050]

[0051]

[0052] In summary, it can be concluded that this antioxidant is particularly suitable for use in dry conditions, and can still be used in ventilated environments, and can still exert a good antioxidant effect in light environments, but is weaker in humid conditions, because bacteria are easily bred in humid environments, and food is more easily oxidized. The antioxidant uses 2 parts of pomegranate peel extract, 5 parts of citrus peel extract, 2 parts of grape skin extract, and 2 parts of apple peel extract, which can effectively inhibit bacteria and reduce the growth of bacteria.

[0053] At the same time, by mixing the extracts, drying them at low temperature after mixing, grinding them with a ball mill, collecting the powders, and adding them to food for preservation, the contact area with the food can be greatly increased, so as to better exert the effect of the antioxidant. At the same time, it is non-toxic and harmless and has no toxic effect on food. At the same time, by utilizing a variety of antioxidants in the extracts, polyphenols, ellagic acid and tannins, vitamin C, carotene, flavonoids, anthocyanins, resveratrol, vitamin C, flavonoids, pectin and other antioxidants can work synergistically to jointly inhibit the generation of free radicals and the occurrence of oxidation reactions in food, thereby extending the shelf life of food. At the same time, pectin can maintain the integrity of cells in food and prevent oxidation.

[0054] The above description is only by way of illustration of certain exemplary embodiments of the present invention. It is undoubted that, for those skilled in the art, the described embodiments can be modified in various ways without departing from the spirit and scope of the present invention. Therefore, the above description is illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A composite antioxidant functional food additive, characterized in that: The invention comprises the following components: 0-2 parts of pomegranate peel extract, 0-5 parts of citrus peel extract, 0-2 parts of grape peel extract and 0-2 parts of apple peel extract.

2. A composite antioxidant functional food additive according to claim 1, characterized in that: The main components of the pomegranate peel extract are polyphenols, ellagic acid and tannin.

3. A composite antioxidant functional food additive according to claim 2, characterized in that: The main components of the citrus peel extract are vitamin C, carotene and flavonoids.

4. A composite antioxidant functional food additive according to claim 3, characterized in that: The main components of the grape skin extract are anthocyanin and resveratrol.

5. A composite antioxidant functional food additive according to claim 4, characterized in that: The main components of the apple peel extract are vitamin C, flavonoids and pectin.

6. A food containing the composite antioxidant functional food additive as claimed in claim 5.

7. The method for preparing food according to claim 6, characterized in that: The following steps are involved: The pomegranate peel extract, citrus peel extract, grape peel extract and apple peel extract are mixed, dried at low temperature after the mixture, ground with a ball mill, and then the powder is collected and added to food for preservation.

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