A food composition capable of whitening and antioxidation, and a preparation method and application thereof

Abstract

The application discloses a food composition capable of whitening and antioxidation, and a preparation method and application thereof, and relates to the technical field of food.The food composition disclosed by the application comprises rose enzyme, gamma-aminobutyric acid, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol and sucralose.Gamma-aminobutyric acid and citric acid are added to the rose enzyme, so that the astringency can be effectively reduced without reducing the functional effect of the rose enzyme.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a food composition capable of whitening and anti-oxidation, its preparation method, and its application. Background Technology

[0002] Enzymes are products containing specific bioactive components obtained through fermentation using modern fermentation technology, using plants, animals, and fungi as raw materials. Their main components are enzymes, fungal catalysts, and antioxidants. They possess functions such as antioxidation, promoting metabolism, relieving hangovers and protecting the liver, preventing cardiovascular diseases, combating diabetes, preventing aging, and preventing neurodegenerative diseases. Enzymes are unique and complex proteins that play a crucial role as mediators of various chemical changes in metabolism within the human body. Enzymes exist in all living cells, initiating cellular activity and enabling cells to exhibit various life phenomena. However, the human body can only produce a portion of its own enzymes; the majority must be obtained through continuous dietary intake. In recent years, as edible enzyme products have gained increasing recognition, various edible enzyme products have emerged in large numbers.

[0003] Rose, also known as prickly rose, heart-piercing rose, wandering rose, and red rose, is one of the world's most famous flowers, belonging to the Rosaceae family. Roses are rich in anthocyanins, flavonoids, polyphenols, polysaccharides, and other active substances, possessing detoxifying, beautifying, blood-circulating, antioxidant, antibacterial, antiviral, and choleretic / detoxifying effects. Rose enzyme, a food product primarily made from Yunnan edible rose petals, has moisturizing, beautifying, and skin-care benefits.

[0004] Because roses contain abundant polyphenols, rose enzymes have a certain astringent taste. Currently, there are two methods to reduce the astringency of rose products: (1) masking; (2) removal.

[0005] Chinese patent CN105410573B discloses a rose-flavored compound beverage that uses banana to mask the astringency of the rose petals while adding a fruity flavor to make it more palatable to consumers. The main issue is that the banana flavor does not mask the rose flavor; the combination creates a completely new taste, making the beverage unique. Furthermore, research shows that astringency is not just a taste sensation but also a tactile one, and simply masking it has limited effect on reducing bitterness.

[0006] Chinese patent CN113214900A discloses a process for preparing a rose fragrance base suitable for flavoring wines. This process uses low-temperature distillation to extract the fragrance base, reducing the damage to the rose aroma caused by high temperatures, increasing the collection of low-boiling-point aromas, and maximizing the preservation of the overall rose fragrance while removing bitterness from the extract. However, this method directly removes bitter substances (polyphenols), significantly impairing the product's functionality.

[0007] In view of this, to overcome the shortcomings of the prior art, the present invention provides a food composition capable of whitening and anti-oxidation, its preparation method, and its application. The present invention reduces the binding capacity of polyphenols to salivary proteins through compounding, thereby simultaneously reducing the astringency of rose enzymes from both taste and tactile perspectives without diminishing their efficacy. Summary of the Invention

[0008] The purpose of this invention is to provide a food composition that can whiten and resist oxidation, as well as its preparation method and application. It reduces the astringency of rose enzyme from both taste and touch aspects without reducing its efficacy. Moreover, it is simple to operate and has good application prospects.

[0009] To achieve the above-mentioned objectives, the technical solution of this invention is as follows:

[0010] On one hand, the present invention provides a food composition that can whiten and resist oxidation, including rose enzyme, γ-aminobutyric acid, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol and sucralose.

[0011] Preferably, the food composition comprises, by weight, 920-974 parts of rose enzyme, 0.1-1.0 parts of γ-aminobutyric acid, 1.0-4.0 parts of citric acid, 0.25-1.0 parts of sodium citrate, 0.5-3.5 parts of potassium sorbate, 12-35 parts of xylitol, 12-35 parts of maltitol and 0.15-0.5 parts of sucralose.

[0012] More preferably, the mass ratio of citric acid to sodium citrate is 4:1.

[0013] Ultimately, preferably, the food composition comprises, by weight, 966 parts rose enzyme, 0.5 parts γ-aminobutyric acid, 2 parts citric acid, 0.5 parts sodium citrate, 0.5 parts potassium sorbate, 15.3 parts xylitol, 15 parts maltitol and 0.2 parts sucralose.

[0014] Furthermore, the present invention provides a method for preparing the above-mentioned food composition capable of whitening and anti-oxidation, comprising the following steps:

[0015] (1) Mix γ-aminobutyric acid, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol, sucralose and water, then pass steam through to raise the temperature, boil and sterilize.

[0016] (2) Cool the sterilized food composition to below 60°C;

[0017] (3) Mix the cooled food composition with rose enzyme.

[0018] Preferably, in step (1), the mass of the water is 1.5% of the total mass of the food composition.

[0019] Preferably, in step (1), the sterilization conditions are: temperature of 95°C and time of 30 min.

[0020] Preferably, in step (3), the mixed food composition contains no suspended matter or sediment.

[0021] In another aspect, the present invention provides the application of the above-mentioned food composition in the preparation of skin whitening products.

[0022] Finally, the present invention provides the application of the above-described food composition in the preparation of antioxidant products.

[0023] The beneficial effects of this invention are as follows:

[0024] (1) The present invention provides a food composition that can whiten and resist oxidation, and its preparation method and application. The present invention adds γ-aminobutyric acid and citric acid to rose enzyme, which can effectively reduce the astringency without reducing the functional effect of rose enzyme.

[0025] (2) By limiting the mass ratio of citric acid and sodium citrate to 4:1, the present invention can effectively reduce the astringency without reducing the functional effect of rose enzyme. Attached Figure Description

[0026] Figure 1 This is a flowchart of the preparation method of the food composition disclosed in this invention.

[0027] Figure 2 This is a typical image of melanin signal intensity in the head of a zebrafish used in the evaluation of skin whitening efficacy. The scale bar is 200 μm.

[0028] Figure 3 This is a melanin signal intensity map of the zebrafish head used in the whitening efficacy evaluation. ±s, n=30, compared with the normal control group, **p<0.01, ***p<0.001.

[0029] Figure 4 The ROS fluorescence value of zebrafish was used to evaluate its antioxidant efficacy. ±s, n=30, compared with the normal control group, ***p<0.001.

[0030] Figure 5 The results of SDS-PAGE analysis are for the examples and comparative examples. Detailed Implementation

[0031] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following description is merely an exemplary illustration of the scope of protection of the present invention, and those skilled in the art can make various changes and modifications to the invention based on the disclosed content, which should also fall within the scope of protection of the present invention.

[0032] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all chemical reagents used in the embodiments of the present invention were obtained through conventional commercial means. Unless otherwise specified, all contents mentioned below are mass contents. Unless otherwise specified, it is understood that the process was carried out at room temperature.

[0033] Rose Enzyme Liquid (MGJS-C02): Jiangxi Renren Health Microecological Technology Co., Ltd.

[0034] Xylitol (100 mesh powder): Zhejiang Huakang Pharmaceutical Co., Ltd.

[0035] Maltitol solution (75%): Zhejiang Huakang Pharmaceutical Co., Ltd.

[0036] γ-Aminobutyric acid: Sichuan Jisheng Biopharmaceutical Co., Ltd.

[0037] Citric acid (monohydrate): Weifang Yingxuan Industrial Co., Ltd.

[0038] Sodium citrate (fine granules): Weifang Yingxuan Industrial Co., Ltd.

[0039] Sucralose (99%): Shandong Kangbao Biochemical Technology Co., Ltd.

[0040] Potassium sorbate (granular): Ningbo Wanglong Technology Co., Ltd.

[0041] Example 1

[0042] The mass ratio of citric acid to sodium citrate is 4:1.

[0043] Table 1 Formulation of Example 1

[0044]

[0045] Example 2

[0046] Table 2 Formulation table for Example 2

[0047]

[0048] Example 3

[0049] Table 3 Formulation table for Example 3

[0050]

[0051] Comparative Example 1

[0052] Compared to Example 1, it is free of γ-aminobutyric acid.

[0053] Table 4 Formulation of Comparative Example 1

[0054]

[0055] Comparative Example 2

[0056] Compared to Example 1, this one contains no citric acid.

[0057] Table 5 Formulation of Comparative Example 2

[0058]

[0059] Comparative Example 3

[0060] The mass ratio of citric acid to sodium citrate is 1:4.

[0061] Table 6 Formulation of Comparative Example 3

[0062]

[0063] Comparative Example 4

[0064] The mass ratio of citric acid to sodium citrate is 1:1.5.

[0065] Table 7 Formulation of Comparative Example 4

[0066]

[0067] Comparative Example 5

[0068] The mass ratio of citric acid to sodium citrate is 1.5:1.

[0069] Table 8 Formulation of Comparative Example 5

[0070]

[0071] Comparative Example 6

[0072] Compared to Example 1, this one contains no xylitol, maltitol solution, or sucralose.

[0073] Table 9 Formulation of Comparative Example 6

[0074]

[0075] Preparation methods of Examples 1-3 and Comparative Examples 3-5

[0076] (1) Pour the accurately weighed rose enzyme solution into the mixing tank according to the formula table;

[0077] (2) Pour purified water into a 300L mixing tank at a weight of 1.5% of the total mixing amount and start stirring. Then add the weighed xylitol, γ-aminobutyric acid, citric acid, sodium citrate, sucralose, maltitol solution and potassium sorbate in sequence. After sealing the tank, start to introduce steam to raise the temperature. After the dissolved material is boiled, stop raising the temperature and keep it at 95℃ for material sterilization. Sterilization time: 30min;

[0078] (3) After sterilization, the food composition in the 300L mixing tank is cooled to below 60°C by circulating cooling water outside the tank. The cooled food composition is then injected into the mixing tank containing the enzyme liquid and stirred. The final mixing is carried out. After stirring until uniform, it is transported to the filling room. Stirring time: 15min.

[0079] (4) Final state of the finished product: After stirring, there are no suspended matter or sediment in the liquid;

[0080] (5) Aseptic filling: Before using the filling machine, check whether the equipment is running normally and adjust the corresponding filling volume to ensure that it is clean and free of material and impurities. Sterilize the equipment in the order of acid, alkali and hot water, cool it to room temperature before use, or use disinfectant to sterilize it, and ensure that there is no disinfectant residue.

[0081] Preparation method of Comparative Example 1

[0082] Compared with Example 1, step (2) omits γ-aminobutyric acid, and the remaining raw materials are added according to Table 4. The remaining steps are the same.

[0083] Preparation method of Comparative Example 2

[0084] Compared with Example 1, step (2) omits citric acid, and the remaining raw materials are added according to Table 5. The remaining steps are the same.

[0085] Preparation method of Comparative Example 6

[0086] Compared with Example 1, step (2) omits xylitol, maltitol solution and sucralose, and the remaining raw materials are added according to Table 9. The remaining steps are the same.

[0087] Effect detection

[0088] 1. Research on the whitening and antioxidant effects of rose enzyme liquid

[0089] 1.1 Detection Method

[0090] (1) Determination of maximum detectable concentration (MTC)

[0091] Wild-type AB strain zebrafish, 6 hours post-fertilization (6 hpf), were randomly selected and placed in 6-well plates, with 30 fish per well. Water-soluble amounts of rose enzyme (0 µg / mL, 3.91 µg / mL, 7.81 µg / mL, 15.6 µg / mL, 125 µg / mL, and 250 µg / mL) were administered to each well (3 mL). After treatment at 28°C for 48 h, the mean chronotropic concentration (MTC) was determined by observing the zebrafish's condition.

[0092] (2) Evaluation of whitening efficacy

[0093] Wild-type AB strain zebrafish (6 hpf) were randomly selected and placed in 6-well plates, with 30 fish per well. The experiment included a normal control group, a positive control group, and a rose enzyme group. The positive control group received arbutin at 3000 μg / mL, while the rose enzyme groups received water-soluble rose enzyme at concentrations of 3.91 µg / mL, 7.81 µg / mL, and 15.6 µg / mL, with a volume of 3 mL per well. Treatment was carried out at 28℃ for 48 h. After the experiment, 10 zebrafish from each group were randomly selected and photographed under a dissecting microscope. ImageJ advanced image processing software was used to analyze and collect data, analyzing the melanin signal intensity in the zebrafish heads. The statistical analysis results of this index were used to evaluate the whitening efficacy of the rose enzyme.

[0094] (3) Evaluation of antioxidant efficacy

[0095] Wild-type AB strain zebrafish (3dpf) were randomly selected and placed in 6-well plates, with 30 fish per well. The experiment included a normal control group, a positive control group, and a rose enzyme group. The positive control group received arbutin at 30.8 μg / mL, while the rose enzyme groups received rose enzyme at concentrations of 3.91 µg / mL, 7.81 µg / mL, and 15.6 µg / mL, respectively. The solution was diluted to 3 mL per well with ROS fluorescence detection buffer. After treatment at 28℃ for 24 h, the zebrafish were transferred to black 96-well microplates (2 fish / well, 100 µL per well). ROS fluorescence values ​​were analyzed using a multi-mode microplate reader, and the statistical analysis results were used to evaluate the antioxidant efficacy of the rose enzyme.

[0096] 1.2 Test Results

[0097] (1) Determination of maximum detectable concentration (MTC)

[0098] As shown in Table 10, at a rose enzyme concentration of 15.6 μL / mL, zebrafish showed no mortality, and their phenotypes, including body shape and mobility, were similar to the normal control group. At a concentration of 31.2 μL / mL, the condition was more severe than the normal control group, specifically manifesting as edema and rollover (decreased mobility). Mortality began to occur at a concentration of 62.5 μL / mL, and the surviving zebrafish were more severely affected than the normal control group. It is speculated that this may be due to the drastic changes in pH, particle size, odor, and osmotic pressure in the zebrafish's environment caused by the addition of rose enzyme, affecting their tolerance levels. Therefore, this experiment selected a rose enzyme concentration of 15.6 μL / mL as the maximum detection concentration to prevent experimental errors caused by environmental changes.

[0099] Table 10 Results of the experiment to explore the concentration of rose enzyme (n=30)

[0100]

[0101] (2) Evaluation of whitening efficacy

[0102] Zebrafish embryos are transparent throughout their bodies during early development. Melanin begins to grow from the retinal epithelial cells around 24 hours after conception. The melanin regulation mechanism in zebrafish skin is highly conserved compared to humans, and melanin production is rapid and clearly observable under a microscope. Therefore, changes in melanin signal intensity in the zebrafish head can be used to evaluate the skin-whitening efficacy of samples. Arbutin, extracted from the leaves of the bearberry plant (Arbutinaceae family), can inhibit the activity of tyrosinase in the body, preventing melanin production and thus reducing skin pigmentation, removing age spots and freckles. Figure 2 and Figure 3 As shown, compared with the normal control group zebrafish, the positive control arbutin group zebrafish showed a significant decrease in head melanin signal intensity (p<0.001), indicating that this method is feasible for judging the whitening function of the samples. Different doses of rose enzyme groups could significantly reduce the head melanin signal intensity of zebrafish (p<0.01-0.001), and the effect gradually increased with increasing dose. Among them, the head melanin signal intensity at a dose of 15.6µg / mL was 100037, which was close to 98812 in the positive control arbutin group, indicating that the whitening function of high dose (15.6µg / mL) rose enzyme was equivalent to that of 3000µg / mL arbutin.

[0103] (3) Evaluation of antioxidant efficacy

[0104] ROS are produced by normal metabolic activities in the body. Under normal circumstances, the body maintains a dynamic balance between oxidation and antioxidation. However, when exposed to harmful stimuli, the rate of ROS generation exceeds the rate of elimination, resulting in excessively high levels of free radicals and causing oxidative damage. The ROS indicator CM-H2DCFDA is deacetylated intracellularly by non-specific esterases to the non-fluorescent DCFH, which is then oxidized to the highly fluorescent compound DCF in the presence of intracellular peroxides. By measuring the fluorescence intensity of DCF in living cells, the generation of ROS in the body can be detected, and its fluorescence intensity directly reflects the degree of change in intracellular free radicals. Figure 4 As shown, compared with the normal control group, the ROS fluorescence value of the positive control arbutin group was significantly reduced (p<0.001), indicating that this method is feasible for assessing the antioxidant capacity of samples. Furthermore, the ROS fluorescence values ​​of different doses of rose enzyme were significantly lower than those of the control group (p<0.001), and the ROS fluorescence value decreased with increasing rose enzyme dose, indicating that rose enzyme possesses strong antioxidant function and exhibits dose-dependent antioxidant properties. The experimental results also revealed that the ROS fluorescence value of the positive control arbutin group was 965, while the ROS fluorescence values ​​of the rose enzyme dose groups of 3.91 µg / mL, 7.81 µg / mL, and 15.6 µg / mL were 771, 683, and 658, respectively, all lower than those of the positive control arbutin group. This indicates that even a low dose (3.91 µg / mL) of rose enzyme has a stronger antioxidant effect than 30.8 µg / mL arbutin.

[0105] 2. Study on the astringency of food compositions

[0106] 2.1 Detection Method

[0107] (1) Detection of astringency by SDS-PAGE method

[0108] ① Extraction of salivary proteins

[0109] Four healthy, non-smoking volunteers (male-to-female ratio 1:1) were selected. They were required to fast for 2 hours before the collection. The saliva was collected at 10:00 or 11:00. The collected saliva was mixed and centrifuged at 10,000 r / min for 10 min. The supernatant was the salivary protein sample (SP).

[0110] ②Detection using SDS-PAGE method

[0111] Each product group was reacted with salivary protein at a 3:1 ratio in a 37°C water bath for 5 min, followed by centrifugation at 10000 rpm for 5 min. The supernatant sample was then mixed with 2× electrophoresis buffer and boiled for 5 min. The sample (4 μL) and sample (15 μL) were loaded sequentially from top to bottom. The separating gel concentration was 12%, and the concentrated gel concentration was 50%. The voltage was controlled at 80V, and changed to 120V after entering the separating gel. The gel plate was immersed in staining solution and stained for 5-10 min, followed by destaining with destaining solution.

[0112] (2) Determination of polyphenol content

[0113] The polyphenol content in the product was determined using the method specified in Appendix A of GB / T 31740.2—2015.

[0114] (3) Sensory evaluation

[0115] Ten trained personnel were selected to form an evaluation group to conduct sensory evaluations of each group of products in turn. The average score after the 10 evaluators gave their scores was the final score. The specific sensory evaluation criteria are shown in Table 11.

[0116] Table 11 Sensory Evaluation Criteria

[0117]

[0118] 2.2 Test Results

[0119] (1) Detection of astringency by SDS-PAGE method

[0120] SDS-PAGE analysis, based on the complexation of proteins and polyphenols, evaluates the impact of different product formulations on polyphenol-protein interactions based on differences in molecular weight and spatial conformation. The complex solution is centrifuged to collect the supernatant, and precipitated proteins are removed. Therefore, the darker the electrophoretic band, the weaker the astringent sensation of the enzyme. For example... Figure 5 As shown, the colors of Example 1 and Comparative Example 6 are the darkest, indicating minimal astringency, and the addition of sweeteners does not alter the binding of proteins and polyphenols. The removal of γ-aminobutyric acid (Comparative Example 1) and the adjustment of citric acid and sodium citrate (Comparative Examples 2-5) resulted in lighter colors, indicating increased precipitation due to protein reaction, thus enhancing astringency. Furthermore, the bands darkened with increasing citric acid content, indicating reduced astringency.

[0121] (2) Polyphenol content and sensory evaluation

[0122] The polyphenol content of the examples and comparative examples is not significantly different, indicating that the difference in astringency between different formulations is not caused by the difference in polyphenol content. In the sensory evaluation, Example 1 has the highest score and the astringency is significantly improved, indicating that the technical solution used in this invention has a significant effect on improving the astringency of rose enzyme.

[0123] Table 12 Polyphenol content and sensory evaluation results

[0124]

[0125] 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, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A food composition capable of whitening and anti-oxidation, characterized in that, The food composition comprises, by weight, the following ingredients: 920-974 parts rose enzyme, 0.1-1.0 parts γ-aminobutyric acid, 1.0-4.0 parts citric acid, 0.25-1.0 parts sodium citrate, 0.5-3.5 parts potassium sorbate, 12.0-35.0 parts xylitol, 12.0-35.0 parts maltitol, and 0.15-0.5 parts sucralose; The mass ratio of citric acid to sodium citrate is 4:

1.

2. The food composition according to claim 1, characterized in that, The food composition comprises the following ingredients by weight: 966 parts rose enzyme, 0.5 parts γ-aminobutyric acid, 2 parts citric acid, 0.5 parts sodium citrate, 0.5 parts potassium sorbate, 15.3 parts xylitol, 15 parts maltitol and 0.2 parts sucralose.

3. A method for preparing the food composition according to any one of claims 1-2, characterized in that, Includes the following steps: (1) Mix γ-aminobutyric acid, citric acid, sodium citrate, potassium sorbate, xylitol, maltitol, sucralose and water, then pass steam through to raise the temperature, boil and sterilize. (2) Cool the sterilized food composition to below 60°C; (3) Mix the cooled food composition with rose enzyme.

4. The preparation method according to claim 3, characterized in that, In step (1), the mass of the water is 1.5% of the total mass of the food composition.

5. The preparation method according to claim 3, characterized in that, In step (1), the sterilization conditions are: temperature of 95°C and time of 30 min.

6. The preparation method according to claim 3, characterized in that, In step (3), there are no suspended matter or sediment in the mixed food composition.

7. The use of the food composition according to any one of claims 1-2, or the food composition prepared according to any one of claims 3-6, in the preparation of skin whitening products.

8. The use of the food composition according to any one of claims 1-2, or the food composition prepared according to any one of claims 3-6, in the preparation of antioxidant products.

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