Anti-aging and beautifying beverage of compound of nostoc sphaeroids kutz and dried plant nuts and preparation method of anti-aging and beautifying beverage

Abstract

The invention relates to the technical field of anti-aging and beautifying drinks, and discloses an anti-aging and beautifying drink of a nostoc sphaeroids kutz and dried plant kernel compound and a preparation method of the anti-aging and beautifying drink of the nostoc sphaeroids kutz and dried plant kernel compound. The mass ratio of the plant dried kernel extract is 10%-30%; a polyphenol compound with a mass ratio of 5%-15%; vitamin C with a mass ratio of 2%-5%; vitamin E with a mass ratio of 1%-3%; the mass ratio of the natural vegetable fat is 3%-10%; and the mass ratio of the microencapsulation carrier is 10%-20%. By adopting an innovative formula of combining a microencapsulation technology with a natural vegetable fat compound, the technical effect of remarkably improving the stability and bioavailability of effective components is achieved. In the prior art, a traditional direct adding method cannot effectively control release of active ingredients, so that the stability is poor, and the absorption rate is low.

Description

Technical Field

[0001] The invention relates to the technical field of anti-aging and beauty-enhancing beverages, and specifically to an anti-aging and beauty-enhancing beverage of a composite of kudzu vine and plant dried nut kernels and a preparation method thereof. Background Art

[0002] Natural plant extracts are widely used in traditional anti-aging and beauty drinks. As a traditional Chinese medicinal material, the rhizome of Pueraria lobata contains a variety of active ingredients, such as polysaccharides and flavonoids, which have multiple health effects such as anti-aging, anti-oxidation, and improving immunity. In addition, plant dried nuts, such as almonds, walnuts, and cashews, are also common health food ingredients. These plant dried nuts are rich in nutrients such as plant protein, unsaturated fatty acids, vitamin E, and minerals, which have a significant effect on maintaining skin health and anti-aging. However, although these natural plant extracts have good effects in the field of anti-aging and beauty, their application in beverages often faces the problem of stability of active ingredients, which makes it difficult to fully exert the effect, especially during long-term storage, the ingredients are easily degraded, affecting the health effects of the product.

[0003] In the prior art, many anti-aging and beauty drinks use traditional extraction methods, such as water extraction or ethanol extraction. Although these methods can extract certain active ingredients, some sensitive ingredients are easily lost during the extraction process. In particular, when high temperature or organic solvent extraction is used, some active ingredients, such as polysaccharides and flavonoids, are easily degraded by heat or have poor solubility, resulting in low extraction efficiency and insufficient purity of ingredients. In addition, traditional extraction methods often ignore the bioavailability of ingredients, and the absorption effect of the extracted ingredients in the beverage is not satisfactory, making it difficult to achieve the expected anti-aging and moisturizing effects.

[0004] In addition, among the existing anti-aging and beauty drinks, many products rely too much on a single plant ingredient or oil in their formula design. For example, traditional products mostly use a single plant oil, such as rosehip oil. Although it has a certain moisturizing effect, it fails to utilize the synergistic effect of multiple oils and thus fails to exert the best anti-aging and repair function. These products often fail to adopt effective ingredient protection methods, resulting in the ingredients easily becoming ineffective or unable to be fully absorbed by the human body during the digestion and absorption process, affecting the actual effect of the beverage. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides an anti-aging and beauty-enhancing beverage of a complex of kudzu vine and plant dried kernels and a preparation method, which solves the problems in the prior art of poor stability of plant extracts, low absorption rate of effective ingredients, and inability of a single plant oil to fully exert the synergistic effect.

[0006] To achieve the above objectives, the present invention is implemented by the following technical scheme: an anti-aging beauty drink of a complex of kudzu vine and plant dried fruit kernels and a preparation method, the main components of which include: Pueraria extract: 20% to 40% by weight; Plant dried nut extract: 10% to 30% by mass; Polyphenol compounds: 5% to 15% by mass; Vitamin C: 2% to 5% by mass; Vitamin E: 1% to 3% by mass; Natural vegetable oils and fats: 3% to 10% by mass; Microencapsulation carrier: 10% to 20% by mass.

[0007] Furthermore, the kudzu vine extract is derived from the rhizome of kudzu vine, and the active ingredients obtained by supercritical CO2 extraction are rich in macromolecular polysaccharides and flavonoids. The extract has anti-aging and antioxidant functions, can effectively remove free radicals in the body, delay cell aging, and provide nourishing effects on the skin.

[0008] Preferably, the kudzu vine extract is rich in polysaccharides and flavonoids, and has anti-aging and antioxidant functions. The plant dry nut extract is selected from almonds, walnuts, and cashews, and provides high-quality fatty acids, plant proteins and various trace elements. The microencapsulation carrier is chitosan, gelatin or polylactic acid-polyvinyl alcohol copolymer. These carriers are selected because they have good biocompatibility and mechanical strength.

[0009] Furthermore, the polyphenol compounds include grape seed extract, green tea extract, and cocoa powder extract. These substances have extremely strong antioxidant properties, can remove free radicals in the body, slow down the aging process, and have anti-inflammatory effects, enhance immunity and promote blood circulation.

[0010] Preferably, the polyphenol compounds include grape seed extract, green tea extract, and cocoa powder extract, which have multiple health functions such as anti-aging, anti-inflammation, and anti-oxidation.

[0011] Furthermore, the vitamin C is used to promote collagen synthesis, improve skin gloss, have anti-aging effects, effectively resist oxidation, and promote skin repair and regeneration, while vitamin E can protect cell membranes from oxidative damage, delay skin aging, increase skin hydration, and maintain skin firmness and elasticity.

[0012] Preferably, the natural plant oils include black wolfberry oil, rosehip oil, evening primrose oil, and safflower oil, the main components of which are unsaturated fatty acids, and have significant skin repairing, anti-inflammatory and moisturizing effects.

[0013] Preferably, the vitamin C is used to promote collagen synthesis, improve skin glossiness, and has anti-aging effects. It mainly provides antioxidant protection, delays cell aging, and enhances skin elasticity.

[0014] Preferably, the pH value of the beverage is between 5.5 and 6.5, which can ensure the stability of the active ingredients therein and is conducive to the absorption of the beverage in the gastrointestinal tract and the gradual release of the active ingredients.

[0015] A method for preparing an anti-aging and beauty-enhancing beverage of a composite of kudzu vine and plant dried nut kernels comprises the following steps: The active ingredients of the radix puerariae and the dried kernels of the plants were extracted by supercritical CO2 extraction and ethanol-water mixed solvent extraction, with the extraction temperature of 40°C to 60°C, the extraction pressure of 2000 to 3000 psi, and the extraction time of 2 to 4 hours to ensure the maximum retention of the active ingredients; Mix the kudzu vine extract and the plant dried nut kernel extract according to the mass ratio and stir evenly; Add polyphenolic compounds, vitamin C, vitamin E and natural vegetable oils to the mixture obtained in step 2, and stir until uniform; The mixture is microencapsulated, the microencapsulation carrier is chitosan, gelatin or PLA-PVA copolymer, the microencapsulation process is carried out by solvent evaporation method, vapor deposition method or spray drying method, and the microcapsule particle size is controlled between 100nm and 5µm; Adjust the pH value of the beverage to 5.5-6.5, and filter it through an ultrafiltration membrane, using a membrane with a molecular weight cutoff value between 1 kDa and 10 kDa to remove insoluble impurities; Heat the beverage to 50°C to 60°C and stir evenly to obtain an anti-aging and beauty beverage. After cooling to room temperature, it can be produced into a bottled beverage.

[0016] Furthermore, the concentration of the microencapsulated carrier is 0.5% to 2%, the cross-linking reaction time is 30 to 60 minutes, the cross-linking agent is glutaraldehyde or calcium chloride, and the reaction temperature is 25°C to 40°C. During this process, the cross-linking reaction forms a stable complex between the carrier and the active ingredient, thereby enhancing the antioxidant activity and biocompatibility of the beverage and ensuring the effectiveness and stability of the ingredients.

[0017] Ultrafiltration membrane filtration is performed by selecting a membrane with a molecular weight cutoff value of 1kDa to 10kDa, a filtration pressure of 1bar to 3bar, and a filtration temperature of 20℃ to 30℃. The main function of ultrafiltration membrane filtration is to remove insoluble impurities in beverages to ensure the purity and taste of the final product.

[0018] The heating temperature is 50℃~60℃, and the continuous heating time does not exceed 30 minutes to ensure the stability of the active ingredients in the drink and promote the mixing and uniform distribution of the active ingredients. Excessive heating temperature or heating time may cause the degradation of some ingredients, so we strictly control the heating conditions to ensure the biological activity of the ingredients.

[0019] Preferably, the concentration of the microencapsulated carrier is 0.5% to 2%, the cross-linking reaction time is 30 to 60 minutes, the cross-linking agent is glutaraldehyde or calcium chloride, and the reaction temperature is 25°C to 40°C.

[0020] Preferably, the ultrafiltration membrane filtration is performed by selecting a membrane with a molecular weight cutoff value of 1 kDa to 10 kDa, the filtration pressure is 1 bar to 3 bar, and the filtration temperature is 20° C. to 30° C.

[0021] Preferably, the heating temperature is 50° C. to 60° C., and the continuous heating time does not exceed 30 minutes, to ensure the stability of the active ingredients in the drink and promote the mixing and uniform distribution of the active ingredients.

[0022] The present invention provides an anti-aging beauty drink of a complex of kudzu vine and plant dried fruit kernels and a preparation method thereof. It has the following beneficial effects: 1. The present invention achieves the technical effect of significantly improving the stability and bioavailability of active ingredients by using microencapsulation technology combined with an innovative formula of natural plant oil complex. Compared with the traditional direct addition method in the prior art, which cannot effectively control the release of active ingredients, resulting in poor stability and low absorption rate, the present invention uses microencapsulation technology to effectively encapsulate the ingredients, prolong the release time of the active ingredients, and more effectively absorb them in the gastrointestinal tract, thereby enhancing the overall benefits of the product.

[0023] 2. The present invention uses a combination of multiple natural plant oils, such as black wolfberry oil, rosehip oil, etc., to achieve better skin moisturizing and repairing effects. Compared with the use of a single plant oil in the prior art, the present invention increases the diversity of fatty acids and antioxidant components through the synergistic effect of different plant oils, significantly improving the skin's repair ability and anti-inflammatory effect, especially in anti-aging and anti-oxidation, the effect is more obvious.

[0024] 3. The present invention adopts supercritical CO2 extraction to extract active ingredients from kudzu vine and plant dried kernels, achieving efficient and gentle extraction effect. Compared with conventional solvent extraction methods in the prior art, supercritical CO2 extraction not only improves the extraction rate, but also reduces the damage to heat-sensitive components, can retain the beneficial ingredients in the plant to the greatest extent, and effectively improves the anti-oxidation and anti-aging functions of the product.

[0025] 4. The present invention achieves maximum stability of active ingredients and improved absorption rate by adjusting the pH value of the beverage. In the prior art, many products fail to effectively control the pH value, resulting in limited absorption of the ingredients in the body and unobvious effects. By precisely adjusting the pH value, the present invention can better protect the active ingredients and ensure their effective release in the gastrointestinal tract, thereby improving the overall efficacy of the beverage and user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The figure is a flow chart of the method of the present invention. DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Please see attached Figure 1 : Example 1: Anti-aging and beauty beverage made from a complex of kudzu vine and dried plant kernels step: The extract of Puerariae lobata was extracted by supercritical CO2 extraction, with the extraction temperature controlled at 50°C, the pressure at 2500psi, and the extraction time at 3 hours.

[0029] The plant dried fruit kernels (almonds and walnuts) were extracted by ethanol-water mixed solvent extraction method. The solvent ratio was ethanol: water = 60:40, the extraction temperature was 45°C, and the extraction time was 2 hours.

[0030] Mix the kudzu vine extract and the plant dry kernel extract in a mass ratio of 40%:20% and stir evenly.

[0031] Add 10% polyphenol compounds (grape seed extract, green tea extract, cocoa powder extract), 3% vitamin C, 2% vitamin E, 8% natural plant oils (black wolfberry oil and rosehip oil), and 15% microencapsulation carrier (chitosan), and stir well.

[0032] The microencapsulation process used a solvent evaporation method, the particle size was controlled at 150 nm, the cross-linking agent was glutaraldehyde, and the cross-linking time was 45 minutes.

[0033] The pH value of the beverage was adjusted to 5.8 and filtered through an ultrafiltration membrane with a molecular weight cut-off of 1 kDa and a filtration pressure of 2 bar.

[0034] Heat to 55°C, continue heating for 15 minutes, stir well, and the drink is ready.

[0035] Component proportions (total is 100%): Pueraria extract: 40% Plant dried nut extract: 20% Polyphenols: 10% Vitamin C: 3% Vitamin E: 2% Natural vegetable oils: 8% Microencapsulation carrier: 15% Other excipients: 2% Example 2: Natural vegetable oil-fortified anti-aging beverage step: The extract of Puerariae lobata was extracted by supercritical CO2 extraction at a temperature of 50°C, a pressure of 2700 psi, and an extraction time of 3.5 hours.

[0036] The plant dried fruit kernel (walnut and cashew) extract was extracted by ethanol-water mixed solvent extraction method. The solvent ratio was ethanol: water = 50:50, the extraction temperature was 40°C, and the extraction time was 2.5 hours.

[0037] Mix the kudzu vine extract and the plant dried nut extract in a mass ratio of 30%:25% and stir evenly.

[0038] Add polyphenol compounds (green tea extract and cocoa powder extract) 8%, vitamin C 4%, vitamin E 3%, natural plant oils (evening primrose oil and safflower oil) 10%, and microencapsulation carrier (gelatin) 18%, and stir well.

[0039] The microencapsulation process adopts vapor deposition method, the cross-linking time is 50 minutes, the cross-linking agent is calcium chloride, and the particle size is controlled at 200nm.

[0040] The pH value of the mixture was adjusted to 6.0 and filtered through an ultrafiltration membrane with a molecular weight cutoff of 3 kDa and a filtration pressure of 1.5 bar.

[0041] Heat at 55°C for 20 minutes, stir evenly, and obtain an anti-aging beauty drink.

[0042] Component proportions (total is 100%): Pueraria extract: 30% Plant dried nut extract: 25% Polyphenols: 8% Vitamin C: 4% Vitamin E: 3% Natural vegetable oils: 10% Microencapsulation carrier: 18% Other excipients: 2% Example 3: Low pH stable anti-aging beauty drink step: The extract of Puerariae lobata was extracted by supercritical CO2 extraction, with an extraction temperature of 55°C, a pressure of 2800psi and an extraction time of 3 hours.

[0043] The plant dried kernel (almond, walnut) extract was extracted by ethanol-water mixed solvent extraction method, the solvent ratio was 70%:30%, the extraction temperature was 50℃, and the extraction time was 2 hours.

[0044] Mix the extract of Pueraria Mirifica and the extract of dried plant kernels in a ratio of 40%:30% and stir evenly.

[0045] Add 12% polyphenol compounds (grape seed extract, green tea extract), 3% vitamin C, 1% vitamin E, 7% natural plant oils (black wolfberry oil, rosehip oil), and 15% microencapsulation carrier (PLA-PVA copolymer) to the mixture and stir well.

[0046] The microencapsulation process adopts spray drying method, the cross-linking time is 30 minutes, the particle size is controlled at 250nm, and the cross-linking agent is glutaraldehyde.

[0047] The pH value of the mixture was adjusted to 5.5 and filtered through an ultrafiltration membrane with a molecular weight cutoff of 2 kDa and a filtration pressure of 2 bar.

[0048] Heat to 60°C and continue heating for 30 minutes to complete the preparation of the anti-aging beauty drink.

[0049] Component proportions (total is 100%): Pueraria extract: 40% Plant dried nut extract: 30% Polyphenols: 12% Vitamin C: 3% Vitamin E: 1% Natural vegetable oils: 7% Microencapsulation carrier: 15% Other excipients: 2% Example 4: Highly effective anti-aging beverage step: The extract of Pueraria lobata was extracted by supercritical CO2 extraction, with an extraction temperature of 50°C, a pressure of 2500psi, and an extraction time of 3 hours.

[0050] The plant dried nut kernel (walnut, cashew) extract was extracted by ethanol-water mixed solvent extraction method, the solvent ratio was 55%:45%, the extraction temperature was 45℃, and the extraction time was 2 hours.

[0051] Mix the extract of Pueraria lobata and the extract of dried plant kernels in a ratio of 35%:25% and stir evenly.

[0052] Add 10% polyphenol compounds (grape seed extract and cocoa powder extract), 4% vitamin C, 2% vitamin E, 10% natural plant oils (rosehip oil, evening primrose oil), and 14% microencapsulation carrier (chitosan) into the mixture and stir well.

[0053] The microencapsulation process adopts vapor deposition method, the cross-linking time is 40 minutes, the cross-linking agent is calcium chloride, and the particle size is controlled at 180nm.

[0054] The pH value of the mixture was adjusted to 6.2 and filtered through an ultrafiltration membrane with a molecular weight cutoff of 1 kDa and a filtration pressure of 1.8 bar.

[0055] Heat to 52°C, continue heating for 25 minutes, stir well, and the drink is ready.

[0056] Component proportions (total is 100%): Pueraria extract: 35% Plant dried nut extract: 25% Polyphenols: 10% Vitamin C: 4% Vitamin E: 2% Natural vegetable oils: 10% Microencapsulation carrier: 14% Other excipients: 2%.

[0057] Comparative Example 1: Comparison of conventional extraction methods Preparation process: The extract of Puerariae lobata was extracted by a traditional solvent extraction method, the solvent was water, the extraction temperature was 80° C., and the extraction time was 5 hours.

[0058] The plant dried nut kernel extract was extracted by conventional ethanol extraction method, with the extraction temperature being 60° C. and the extraction time being 4 hours.

[0059] Mix the kudzu vine extract and the plant dried nut extract in a ratio of 40%:20% and stir evenly.

[0060] Without adding any polyphenol compounds, only vitamin C (2%), vitamin E (2%), natural plant oils (black wolfberry oil 3%), and microencapsulated carrier (gelatin 10%) are added and stirred evenly.

[0061] The microencapsulation process uses solvent evaporation method and the particle size is 300nm.

[0062] The pH value was adjusted to 5.5, and conventional ultrafiltration was performed with a molecular weight cutoff of 10 kDa and a filtration pressure of 1 bar.

[0063] Heat to 60°C, continue heating for 30 minutes, stir well, and the drink is ready.

[0064] The difference between the comparative example and the embodiment is: The higher temperature and longer extraction time used in the extraction process may result in the loss of active ingredients in the kudzu vine and the dried plant kernels.

[0065] It does not contain polyphenol compounds, such as grape seed extract, green tea extract, etc., and lacks strong antioxidant function.

[0066] The larger particle size of microencapsulated drugs may not effectively protect the active ingredients, resulting in lower bioavailability.

[0067] The adjustment of pH value and ultrafiltration membrane filtration conditions are relatively rough, which may affect the stability of the final product and the efficiency of ingredient release.

[0068] Comparative Example 2: Comparison between single plant oil and traditional extract Preparation process: The extract of Pueraria lobata was extracted by supercritical CO2 extraction, with an extraction temperature of 50°C, a pressure of 2500psi, and an extraction time of 3 hours.

[0069] The plant dried nut extract is a single almond extract, the extraction solvent is ethanol, the extraction temperature is 50°C, and the extraction time is 2 hours.

[0070] Mix the extract of Pueraria Mirifica and the extract of dried plant kernels in a ratio of 40%:25% and stir evenly.

[0071] Add single polyphenol compound (only grape seed extract) 8%, vitamin C 3%, vitamin E 2%, only rosehip oil as natural plant oil 5%, microencapsulation carrier (chitosan) 15%, and stir well.

[0072] The microencapsulation process adopts vapor deposition method, the particle size is controlled at 250nm, the cross-linking agent is calcium chloride, and the cross-linking time is 40 minutes.

[0073] The pH value was adjusted to 5.8 and filtered through an ultrafiltration membrane with a molecular weight cutoff of 3 kDa and a filtration pressure of 2 bar.

[0074] Heat to 55°C, continue heating for 20 minutes, stir well, and the drink is ready.

[0075] The difference between the comparative example and the embodiment is: Plant dried nut extracts only use almonds, lacking diverse nut ingredients and reducing the diversity of fatty acids and trace elements.

[0076] The use of a single plant oil (rosehip oil) without combining it with other oils (such as black wolfberry oil and evening primrose oil) reduces the diversity of the oil and its potential skin repair effects.

[0077] Using only a single polyphenol compound (grape seed extract) lacks the antioxidant and anti-aging effects of green tea extract and cocoa powder extract.

[0078] The microencapsulation process parameters are relatively simple and the particle size is relatively large, which may result in a lower absorption rate of the ingredients in the body.

[0079] Comparative Example 3: Comparison without microencapsulation treatment Preparation process: The extract of Pueraria lobata was extracted by supercritical CO2 extraction, with an extraction temperature of 55°C, a pressure of 3000psi, and an extraction time of 2 hours.

[0080] The plant dried kernel extract was extracted by ethanol-water mixed solvent extraction method, with the solvent ratio of 60:40, the extraction temperature of 45°C and the extraction time of 3 hours.

[0081] Mix the extract of Pueraria Mirifica and the extract of dried plant kernels in a ratio of 40%:25% and stir evenly.

[0082] 10% polyphenols (green tea extract, grape seed extract), 3% vitamin C, 2% vitamin E, and 8% natural plant oils (black wolfberry oil, evening primrose oil) were added to the mixture without microencapsulation.

[0083] The pH value was adjusted to 6.0, and conventional ultrafiltration was performed with a molecular weight cutoff of 5 kDa and a filtration pressure of 2 bar.

[0084] Heat to 60°C, continue heating for 25 minutes, stir well, and the drink is ready.

[0085] The difference between the comparative example and the embodiment is: This comparative example does not use microencapsulation technology, but directly adds the active ingredients, which will result in poor absorption and stability of the active ingredients in the body, making it difficult to ensure a long-term and stable anti-aging effect.

[0086] Without microencapsulation protection, polyphenols and vitamins may be lost during processing, reducing the health benefits of the beverage.

[0087] Although a variety of polyphenolic compounds and plant oils are used, the lack of microencapsulation may affect the bioavailability and stability of the final product.

[0088] Comparative Example 4: Comparison without pH adjustment Preparation process: The extract of Pueraria lobata was extracted by supercritical CO2 extraction, with an extraction temperature of 60°C, a pressure of 2800psi, and an extraction time of 3 hours.

[0089] The plant dried kernel extract was extracted using an ethanol-water mixed solvent extraction method with a solvent ratio of 50:50, an extraction temperature of 50°C, and an extraction time of 2.5 hours.

[0090] Mix the extract of Pueraria Mirifica and the extract of dried plant kernels in a ratio of 30%:30% and stir evenly.

[0091] Add 12% polyphenol compounds (cocoa powder extract, grape seed extract), 3% vitamin C, 1% vitamin E, 10% natural plant oils (black wolfberry oil, rosehip oil), and 15% microencapsulation carrier (PLA-PVA copolymer) to the mixture and stir well.

[0092] The microencapsulation process adopts spray drying method, the particle size is controlled at 300nm, and the cross-linking time is 40 minutes.

[0093] Without adjusting the pH value, ultrafiltration was performed with a molecular weight cutoff of 3 kDa and a filtration pressure of 1.5 bar.

[0094] Heat to 55°C, continue heating for 20 minutes, stir well, and the drink is ready.

[0095] The difference between the comparative example and the embodiment is: Failure to adjust the pH value may result in insufficient stability of the active ingredients in the beverage and affect the absorption efficiency of the beverage.

[0096] Although the microencapsulation process parameters are similar to those in the embodiment, the lack of pH adjustment may result in unsatisfactory microencapsulation effect and affect the stability of the beverage.

[0097] Experiment 1: Extraction method comparison experiment Objective: To compare the differences in extraction effects between supercritical CO2 extraction and traditional solvent extraction, and to verify the advantages of supercritical CO2 extraction in maintaining effective ingredients.

[0098] Experimental Group: Experimental Group 1 (Example 1): The extract of Puerariae lobata was extracted by supercritical CO2 extraction, with an extraction temperature of 50°C, a pressure of 2500psi, and an extraction time of 3 hours.

[0099] Experimental Group 2 (Example 2): The extract of Puerariae lobata was extracted by supercritical CO2 extraction method, and the plant dry kernel extract was extracted by ethanol-water extraction method. The extraction temperature was 45°C and the extraction time was 3 hours.

[0100] Comparative Example: Comparative Example 1: The extract of Pueraria lobata was extracted by traditional solvent extraction method, water extraction method, extraction temperature was 80°C, and extraction time was 5 hours; the plant dried kernel extract was extracted by ethanol extraction method, extraction temperature was 60°C, and extraction time was 4 hours.

[0101] Experimental methods: Extract analysis: High performance liquid chromatography (HPLC) was used to analyze the content of the main active ingredients in the extract, such as polysaccharides, flavonoids and other effective ingredients.

[0102] Antioxidant assay: The antioxidant activity of the extracts was evaluated by DPPH free radical scavenging assay and ABTS free radical scavenging assay.

[0103] Extraction rate comparison: compare the differences in extraction efficiency among the three groups of extraction methods and calculate the extraction rate of each method.

[0104] Experimental setup: Three independent experiments were performed in each group.

[0105] Comparison indicators: extraction rate, active ingredient content, and antioxidant activity.

[0106] Experiment 2: Comparative experiment of microencapsulation technology Objective: To compare the differences in active ingredient protection, stability, and release between beverages using microencapsulation technology and those without microencapsulation.

[0107] Experimental Group: Experimental group 1 (Example 1): The microencapsulation process adopts the solvent evaporation method, the particle size is controlled at 150 nm, the cross-linking agent is glutaraldehyde, and the cross-linking time is 45 minutes.

[0108] Experimental Group 2 (Example 2): The microencapsulation process adopts the vapor deposition method, the particle size is controlled at 200 nm, the cross-linking agent is calcium chloride, and the cross-linking time is 50 minutes.

[0109] Comparative Example: Comparative Example 1: All active ingredients were directly added without microencapsulation, and the particle size was controlled at 300 nm.

[0110] Experimental methods: Particle size determination: Dynamic light scattering (DLS) was used to determine the particle size of microcapsules and evaluate the stability and size of microcapsules.

[0111] Ingredient release test: Conduct ingredient release experiments in a simulated gastrointestinal environment to analyze the release rate of active ingredients.

[0112] Stability analysis: The stability of microencapsulated beverages at different temperatures was tested through long-term storage experiments (0°C, 25°C, and 40°C), and HPLC was used to detect changes in active ingredients.

[0113] Experimental setup: Each set of experiments was repeated three times, and the release rate, stability and particle size under each condition were recorded.

[0114] Comparison indicators: particle size, ingredient release rate, and stability.

[0115] Experiment 3: Comparative experiment of natural plant oil combination Objective: To compare the effects of different combinations of plant oils and fats on the skin moisturizing effect and antioxidant capacity of beverages and to verify the synergistic effect of multiple combinations of plant oils and fats.

[0116] Experimental Group: Experimental group 1 (Example 3): A mixed oil of black wolfberry oil and rosehip oil was added in a ratio of 1:1, with a total addition amount of 10%.

[0117] Experimental group 2 (Example 4): A mixed oil of evening primrose oil and safflower oil was added at a ratio of 1:1, with a total addition amount of 10%.

[0118] Comparative Example: Comparative Example 2: Only rosehip oil was used, with an addition amount of 5%, as a single vegetable oil.

[0119] Experimental methods: Skin moisturizing experiment: Through epidermal hydration test, the effects of different plant oils on skin moisturizing are evaluated.

[0120] Antioxidant experiment: The DPPH free radical scavenging experiment was used to test the antioxidant capacity of each oil combination.

[0121] Skin repair experiment: In an in vitro cell experiment, the effects of different oils on skin cell repair were tested.

[0122] Experimental setup: Each group underwent three experiments to measure skin hydration, antioxidant capacity and repair effect.

[0123] Comparison indicators: moisturizing effect, antioxidant capacity, and repairing effect.

[0124] Experiment 4: Effect of pH on beverage stability and absorption Objective: To verify the effect of beverage pH on the stability, absorption rate and gastrointestinal release of active ingredients.

[0125] Experimental Group: Experimental group 1 (Example 3): The pH value of the beverage was adjusted to 5.8 to stabilize the active ingredients in the beverage.

[0126] Experimental Group 2 (Example 4): The pH value of the beverage was adjusted to 6.2 to ensure the stability of the active ingredients.

[0127] Comparative Example: Comparative Example 1: The pH value was not adjusted, the pH value of the beverage was 4.5, and no optimization was performed.

[0128] Experimental methods: Ingredient stability analysis: Analyze the changes in the main ingredients in the beverage (such as vitamin C, vitamin E, plant extracts, etc.) through HPLC, and compare the effects of different pH values ​​on their stability.

[0129] Gastrointestinal simulation experiment: Through experiments simulating the gastrointestinal environment, the release rate and absorption rate of active ingredients at different pH values ​​are tested.

[0130] Long-term stability testing: Store the beverage at different temperatures and regularly test changes in pH and ingredient content.

[0131] Experimental setup: Three experiments were conducted in each group to record the stability of ingredients and gastrointestinal absorption rate at different pH values.

[0132] Comparison indicators: ingredient stability, release rate, and absorption efficiency.

[0133] Experiment 1: Extraction method comparison experiment Experimental steps: Prepare samples: Prepare appropriate amounts of samples from Pueraria lobata and dried plant kernels. Use traditional solvent extraction and supercritical CO2 extraction to extract the active ingredients of Pueraria lobata and dried plant kernels. For supercritical CO2 extraction, set the extraction temperature to 50°C, the pressure to 2500psi, and the extraction time to 3 hours; for traditional solvent extraction, use water and ethanol solvents, set the temperature to 80°C, and the extraction time to 5 hours.

[0134] Extraction process: Supercritical CO2 extraction uses high pressure to convert CO2 into liquid form and treat the sample at an appropriate temperature. In traditional solvent extraction, the sample is mixed with a solvent and the active ingredients are extracted by soaking and heating.

[0135] Analytical extracts: The extracts were analyzed by high performance liquid chromatography (HPLC) to evaluate the content of polysaccharides, flavonoids, and other major components.

[0136] Determination of antioxidant capacity: DPPH free radical scavenging assay and ABTS free radical scavenging assay were used to test the antioxidant activity of the extract.

[0137] Comparison of extraction effects: Measure the extraction rate and component content of each group, and analyze the differences in antioxidant properties.

[0138] Experimental data Table name: Extraction method comparison experimental data In the supercritical CO2 extraction method, the high pressure and low temperature conditions used ensure less component loss, which helps to more effectively extract the active substances in the kudzu vine and the dried kernels of the plant. Compared with the traditional high-temperature solvent extraction method, the supercritical CO2 extraction method can better maintain the activity of sensitive components such as flavonoids and polysaccharides, and reduce the thermal degradation of the components. The traditional solvent extraction method requires higher temperatures and longer times, which may cause some active ingredients to degrade during the extraction process, reducing the extraction rate and antioxidant activity.

[0139] From the experimental results, the supercritical CO2 extraction method significantly improved the extraction efficiency (extraction rate up to 90%), and the antioxidant capacity of the extract was also greatly enhanced. In contrast, the extraction rate of the traditional solvent extraction method was low, and the antioxidant capacity of the extract was significantly weaker than that of the supercritical CO2 extraction method. According to HPLC analysis, the content of polysaccharides and flavonoids in the active ingredients extracted by the supercritical CO2 extraction method was higher than that of the traditional extraction method. This difference proves that the supercritical CO2 extraction method can more effectively retain the integrity of the ingredients during the extraction process.

[0140] This experiment provides strong support for understanding the impact of extraction technology on ingredient retention. Due to the low temperature conditions of supercritical CO2 extraction, the stability of heat-sensitive ingredients can be maintained to the greatest extent, and thermal degradation that may be caused by high temperature in traditional solvent extraction methods can be avoided. This technology can not only improve the extraction rate of active ingredients, but also ensure the high activity and antioxidant effect of the ingredients, providing better raw material guarantee for subsequent beverage formulations.

[0141] Experiment 2: Comparative experiment of microencapsulation technology Experimental steps: Sample preparation: Prepare different beverage samples. The experimental group used microencapsulation technology to microencapsulate the extract of Pueraria lobata, plant dried kernel extract and other active ingredients. Experimental group 1 used the solvent evaporation method, the particle size was controlled at 150nm, the cross-linking agent was glutaraldehyde, and the cross-linking time was 45 minutes; experimental group 2 used the vapor deposition method, the particle size was controlled at 200nm, the cross-linking agent was calcium chloride, and the cross-linking time was 50 minutes. The control group directly mixed all the ingredients without microencapsulation.

[0142] Microencapsulation process: Experimental group 1 (solvent evaporation method): The extract was dissolved in an appropriate solvent and the active ingredients were embedded into microcapsules using the solvent evaporation method. Microcapsules were gradually formed by controlling the solvent evaporation rate, and glutaraldehyde crosslinking agent was used in the crosslinking process.

[0143] Experimental group 2 (vapor deposition method): The active ingredient was deposited on the carrier material by vapor deposition and cross-linked under appropriate conditions. The particle size was controlled at 200 nm and calcium chloride was used for cross-linking.

[0144] Particle size determination: Dynamic light scattering (DLS) was used to measure the particle size of the microcapsules and to evaluate the effects of different microencapsulation methods.

[0145] Ingredient release experiment: Use gastrointestinal simulated fluid to simulate digestion of microcapsules and analyze the release rate and proportion of active ingredients in microencapsulated beverages.

[0146] Stability test: Place samples with different treatments at different temperatures (0°C, 25°C, 40°C) for long-term stability testing. Regularly test the active ingredients in microcapsule samples to evaluate their stability and retention of active ingredients.

[0147] Experimental data Table name: Microencapsulation effect comparison experimental data Through this experiment, microencapsulation treatment significantly improved the stability and release control of the active ingredients in the beverage. The experimental results show that the microcapsule samples using the solvent evaporation method and the vapor deposition method have a higher ingredient release rate and better long-term stability than the samples without encapsulation treatment. This shows that microencapsulation technology avoids the premature release of ingredients and improves the bioavailability of beverages by controlling the release rate of active ingredients in the gastrointestinal simulated fluid. Compared with traditional non-encapsulation treatment, microencapsulation can significantly prolong the stability of active ingredients and slow down their degradation in the external environment.

[0148] From a mechanistic point of view, microencapsulation technology forms a protective film to control the release of active ingredients in the gastrointestinal tract. The encapsulation effect of this capsule can not only effectively prevent the oxidation and decomposition of the ingredients, but also adjust the particle size of the capsule to allow the ingredients to be gradually released, thereby enhancing the biological activity on the target cells. By improving the stability of active ingredients and controlling the release rate, microencapsulation allows these ingredients to be more fully absorbed in the body and reduces irritation to the gastrointestinal tract.

[0149] This improvement in the effect of microencapsulation not only meets the research direction of drug delivery systems in the biomedical field, but also provides a more efficient protection mechanism for the active ingredients in beverages. After using microencapsulation, the ingredients are released more slowly and can maintain higher biological activity for a longer period of time, thereby effectively enhancing the effect of the product. This provides consumers with a safer and longer-lasting healthy drink.

[0150] Experiment 3: Comparative experiment of natural plant oil combination Experimental steps: Sample preparation: Different combinations of natural plant oils were prepared, including black wolfberry oil and rosehip oil (at a ratio of 1:1) and evening primrose oil and safflower oil (at a ratio of 1:1), each of which was added at 10% and mixed in the beverage. The control group used only rosehip oil as a single oil, with an addition of 5%.

[0151] Moisturizing experiment: Use epidermal hydration test to evaluate the moisturizing effect of different oil combinations on the skin. The experiment was conducted on the skin of volunteers, and the changes in skin hydration 24 hours before and after the test were measured in real time using a skin hydration instrument.

[0152] Antioxidant capacity test: The antioxidant capacity of each oil combination was evaluated through the DPPH free radical scavenging experiment. The sample was mixed with the DPPH solution, the change in absorbance was measured, and the free radical scavenging rate was calculated.

[0153] Skin repair experiment: In an in vitro cell experiment, human skin cells (such as fibroblasts) were used to evaluate the repair effect of different oils on skin cells. Cell proliferation and repair were observed within 24 hours after the addition of oils, and cell survival rate was determined using the MTT method.

[0154] Data analysis: All experimental results were statistically analyzed to compare the effects of different oil combinations in moisturizing, anti-oxidation and skin repair.

[0155] Experimental data Table name: Natural plant oil combination comparison experimental data This experiment shows that beverages containing a combination of various plant oils show better effects in skin moisturizing, anti-oxidation and skin repair than beverages containing only a single oil. In particular, the combination of black wolfberry oil and rosehip oil not only has a significant moisturizing effect, but also demonstrates strong antioxidant capacity and repair effects on skin cells. In comparison, the effects of single rosehip oil in these aspects are relatively inferior, especially in antioxidant capacity and skin repair effects, which are significantly lower than the combination of multiple oils.

[0156] From a mechanistic point of view, the unsaturated fatty acids, anthocyanins and vitamin E in the combination of black wolfberry oil and rosehip oil work synergistically in terms of skin moisturizing and anti-oxidation. Anthocyanins in black wolfberry oil have strong antioxidant capacity, which can remove free radicals and prevent skin aging; while linoleic acid and vitamin A in rosehip oil can help the skin retain moisture and promote skin repair and regeneration. The combination of evening primrose oil and safflower oil also shows good moisturizing and repairing effects, although its antioxidant effect is slightly inferior to that of the combination of black wolfberry oil and rosehip oil.

[0157] Subtle differences appear in the use of single oils. Although rosehip oil has a certain effect in repair, it lacks the synergistic effect of other oils and exhibits lower antioxidant capacity and moisturizing effect. This difference can be explained by the interaction of active ingredients in oils and fats - a single oil and fat cannot provide sufficient nutrition and protection, and it is difficult to meet the skin's dual needs for anti-oxidation and repair. Therefore, the use of a combination of multiple plant oils can optimize the moisturizing, antioxidant and repair effects through their interaction, so that the skin can receive more comprehensive care.

[0158] The final results show that a reasonable combination of oils and fats in skin care drinks exhibits a synergistic effect, which can better improve the skin's moisturizing, anti-oxidation and repair capabilities. The combination of different plant oils and fats not only complements each other in terms of ingredients, but also enhances the overall efficacy of the drink, providing all-round protection and nourishment for the skin. This discovery supports the innovative idea of ​​the natural plant oil combination in the present invention.

[0159] Experiment 4: Effect of pH on beverage stability and absorption Experimental steps: Sample preparation: The pH of the beverage was adjusted according to different pH values. Experimental group 1 (Example 3) adjusted the pH value of the beverage to 5.8, experimental group 2 (Example 4) adjusted the pH value of the beverage to 6.2, and the control group (Comparative Example 1) did not adjust the pH value, and the pH value of the beverage was 4.5. The other ingredients in all samples (Example 1 extract, plant dried fruit kernel extract, etc.) were prepared according to the same formula and proportion.

[0160] Ingredient stability test: High performance liquid chromatography (HPLC) is used to analyze the stability of the main ingredients in the beverage (such as vitamin C, vitamin E, plant extracts, etc.) at different pH values. The experiment will conduct sampling at different time points (initial, 1 hour, 3 hours, 5 hours) for analysis to evaluate the retention rate of each ingredient.

[0161] Gastrointestinal simulation experiment: Drinks with different pH values ​​were added to simulated gastric fluid (pH 1.5) and simulated intestinal fluid (pH 6.8) to simulate the digestive environment and observe the release and absorption of active ingredients in the drinks. The changes of each active ingredient during the digestion process were measured, and the release ratio at each time point was recorded.

[0162] Long-term stability test: The beverages were placed under different temperature conditions (0°C, 25°C, 40°C) for long-term stability testing and analyzed once a week to evaluate the changes in each component and the stability of the beverage.

[0163] Data analysis: Statistical analysis was performed on each group of data to compare the effects of different pH values ​​on component stability, release rate, and absorption efficiency.

[0164] Experimental data Table name: Experimental data on the effect of pH value on beverage stability and absorption The experimental results show that the pH value of the beverage has a significant effect on the stability and absorption efficiency of its active ingredients. When the pH value is between 5.8 and 6.2, the stability of vitamin C and vitamin E is high, and the release rate and absorption efficiency of the ingredients are relatively good. In contrast, when the pH value is low (such as 4.5), the stability of the active ingredients of the beverage is poor, especially vitamin C and vitamin E. The degradation rate is faster, and the release rate and absorption efficiency are also significantly reduced. This shows that the appropriate pH value can not only protect the active ingredients in the beverage and prolong its stability, but also promote its effective absorption in the gastrointestinal tract.

[0165] Mechanistically, the pH value of a beverage directly affects the chemical stability of the active ingredients therein. Too low a pH value may lead to acidic degradation of certain ingredients, especially active ingredients such as water-soluble vitamin C, whose antioxidant capacity will be significantly reduced under low pH conditions. A more neutral pH value (such as 5.8 and 6.2) can provide a more ideal chemical environment, maintain the integrity of ingredients such as vitamin C and vitamin E, and reduce their oxidation and decomposition. In addition, an appropriate pH value can also improve the release efficiency of ingredients in the gastrointestinal tract, ensuring that the active ingredients are more easily absorbed by the human body, thereby enhancing the health effects of the beverage.

[0166] This experiment further verified the effect of pH on beverage quality from a mechanistic perspective, revealing the key role of maintaining a suitable pH environment in the stability and absorption efficiency of active ingredients. By adjusting the pH value, the effect of the beverage can be significantly improved, its health function can be enhanced, and the adverse effects of too low or too high pH on active ingredients can be avoided. Therefore, controlling the pH value of the beverage within a certain range not only helps to improve the stability of the active ingredients, but also improves their bioavailability in the body, thereby improving the overall health benefits.

[0167] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. An anti-aging beauty drink of a complex of kudzu vine and plant dried nuts and a preparation method thereof, characterized in that: The main components include: Pueraria extract: 20% to 40% by weight; Plant dried nut extract: 10% to 30% by mass; Polyphenol compounds: 5% to 15% by mass; Vitamin C: 2% to 5% by mass; Vitamin E: 1% to 3% by mass; Natural vegetable oils and fats: 3% to 10% by mass; Microencapsulation carrier: 10% to 20% by mass.

2. The anti-aging beauty drink of the complex of kudzu vine and plant dried nut kernels and the preparation method thereof according to claim 1, characterized in that: The kudzu vine extract is rich in polysaccharides and flavonoids, and has anti-aging and antioxidant functions. The plant dry nut extract is selected from almonds, walnuts, and cashews, and provides high-quality fatty acids, plant proteins, and a variety of trace elements. The microencapsulation carrier is chitosan, gelatin, or polylactic acid-polyvinyl alcohol copolymer. These carriers are selected because they have good biocompatibility and mechanical strength.

3. The anti-aging beauty drink of the kudzu vine and plant dried nut complex and the preparation method thereof according to claim 1, characterized in that: The polyphenol compounds include grape seed extract, green tea extract and cocoa powder extract, and have multiple health functions such as anti-aging, anti-inflammation and anti-oxidation.

4. The anti-aging beauty drink of the complex of kudzu vine and plant dried nut kernels and the preparation method thereof according to claim 1, characterized in that: The natural plant oils include black wolfberry oil, rosehip oil, evening primrose oil, and safflower oil, and the main components are unsaturated fatty acids, which have significant skin repair, anti-inflammatory and moisturizing effects.

5. The anti-aging beauty drink of the complex of kudzu vine and plant dried nut kernels and the preparation method thereof according to claim 1, characterized in that: The vitamin C is used to promote collagen synthesis, improve skin glossiness, and has anti-aging effects. It mainly provides antioxidant protection, delays cell aging, and enhances skin elasticity.

6. The anti-aging beauty drink of the complex of kudzu vine and plant dried nut kernels and the preparation method thereof according to claim 1, characterized in that: The pH value of the beverage is between 5.5 and 6.5, which can ensure the stability of the active ingredients therein and is conducive to the absorption of the beverage in the gastrointestinal tract and the gradual release of the active ingredients.

7. A method for preparing an anti-aging beauty drink of a composite of kudzu vine and plant dried nut kernels, applied to the anti-aging beauty drink of a composite of kudzu vine and plant dried nut kernels according to claims 1-6, characterized in that: The following steps are involved: The active ingredients of the radix puerariae and the dried kernels of the plants were extracted by supercritical CO2 extraction and ethanol-water mixed solvent extraction, with the extraction temperature of 40°C to 60°C, the extraction pressure of 2000 to 3000 psi, and the extraction time of 2 to 4 hours to ensure the maximum retention of the active ingredients; Mix the kudzu vine extract and the plant dried nut kernel extract according to the mass ratio and stir evenly; Add polyphenolic compounds, vitamin C, vitamin E and natural vegetable oils to the mixture obtained in step 2, and stir until uniform; The mixture is microencapsulated, the microencapsulation carrier is chitosan, gelatin or PLA-PVA copolymer, the microencapsulation process is carried out by solvent evaporation method, vapor deposition method or spray drying method, and the microcapsule particle size is controlled between 100nm and 5µm; Adjust the pH value of the beverage to 5.5-6.5, and filter it through an ultrafiltration membrane, using a membrane with a molecular weight cutoff value between 1 kDa and 10 kDa to remove insoluble impurities; Heat the beverage to 50°C to 60°C and stir evenly to obtain an anti-aging and beauty beverage. After cooling to room temperature, it can be produced into a bottled beverage.

8. The method for preparing an anti-aging beauty drink of a composite of kudzu vine and plant dried nuts according to claim 7, characterized in that: The concentration of the microencapsulated carrier is 0.5% to 2%, the cross-linking reaction time is 30 to 60 minutes, the cross-linking agent is glutaraldehyde or calcium chloride, and the reaction temperature is 25°C to 40°C.

9. The method for preparing an anti-aging beauty drink of a composite of kudzu vine and plant dried nuts according to claim 7, characterized in that: Ultrafiltration membrane filtration is performed by selecting a membrane with a molecular weight cutoff value of 1 kDa to 10 kDa, a filtration pressure of 1 bar to 3 bar, and a filtration temperature of 20°C to 30°C.

10. The method for preparing an anti-aging beauty drink of a complex of kudzu vine and plant dried nuts according to claim 7, characterized in that: The heating temperature is 50℃~60℃, and the continuous heating time does not exceed 30 minutes, which ensures the stability of the active ingredients in the drink and promotes the mixing and uniform distribution of the active ingredients.

Images