Application of compound antioxidant in flavor protection of flavors and fragrances and color protection of oil-soluble pigments

Abstract

The invention provides an application of a compound antioxidant in flavor protection of flavors and fragrances and color protection of oil-soluble pigments, the compound antioxidant comprises the following raw materials in parts by weight: 1-3 parts of rosemary extract, 0-3 parts of tea polyphenol and 2-5 parts of phytic acid, and also comprises 5-10 parts of auxiliary components, wherein the auxiliary components comprise propylene glycol and Tween 80 in a mass ratio of (4-6): (2-8) or propylene glycol, Tween 80 and phospholipid in a mass ratio of (4-6): (2-8): (1-3). The compound antioxidant can inhibit oxidation of flavors and fragrances taking alcohols, phenols, aldehydes, esters and terpenes including terpenes, part of olefins and the like as main flavor components, finally achieves the flavor protection effect and prolongs the shelf life, and can also be used for resisting oxidation of oil-soluble natural pigments and inhibiting color fading of the pigments, so that the oil-soluble natural pigments are free of toxic and side effects. The requirements of color protection and taste protection can be met by adding a small amount of antioxidant into food.

Description

Technical Field

[0001] The invention relates to the technical field of antioxidants, and in particular to application of a compound antioxidant in protecting the flavor of flavors and fragrances and protecting the color of oil-soluble pigments. Background Art

[0002] At present, there are relatively few studies on the use of antioxidants to inhibit the oxidation of flavors and spices and prevent the degradation of flavors and spices during processing and storage. On the one hand, because flavors and spices are a very complex system, some flavors and spices require a certain degree of oxidation in some application fields to present a unique product flavor. On the other hand, the risk of flavor changes during processing and storage can be reduced by using a variety of flavors and spices in combination, increasing the amount added, and embedding. However, increasing the amount of flavors and spices added not only increases food safety risks, but also increases production costs; although the use of embedding and microencapsulation can also achieve a better effect of inhibiting the oxidation of flavors and spices, embedding and microencapsulation also means that more flavoring ingredients are encapsulated, resulting in less flavor with the same amount of addition, and the addition of wall materials increases the process flow and costs, which is not suitable for use in ordinary foods. We need to consider reducing the amount of flavors and spices added while ensuring the flavor of the product.

[0003] In addition, in the production process of flavors and fragrances mainly based on alcohols, phenols, aldehydes, esters, terpenes including terpenes and some alkenes, heat treatment is often used and they are affected by factors such as light, which causes some flavor and fragrance ingredients to be destroyed and wasted in the factory, undoubtedly increasing the production cost of flavors and fragrances.

[0004] As consumers, they pay special attention to the color, aroma and taste of food. Aroma and taste can be achieved through flavors and spices, while color generally requires the use of special pigments to make the food present a perfect effect. In the current trend of pursuing food health, more and more people pursue the use of natural pigments to protect the color of food. However, natural pigments are generally sensitive to light and heat, and are easily affected by heat and light during food production, storage and sales. Therefore, it is urgent to solve the problem of color protection of natural pigments in actual use. At present, pigments used in water-soluble environments are achieved by adding water-soluble antioxidants, and pigments used in fat-soluble environments are achieved by adding fat-soluble antioxidants.

[0005] In the food industry, color, flavor and aroma are integrated. Therefore, for most foods, there are requirements for both flavor protection and color protection. However, antioxidants and certain compound formulas often cannot simultaneously meet the food's requirements for color, aroma and taste, and can only meet the color protection requirements of certain natural pigments or the flavor protection requirements of certain flavors and fragrances. Therefore, it is of practical significance to find a compound antioxidant formula that can simultaneously meet the antioxidant requirements of flavors and fragrances and the antioxidant requirements of oil-soluble natural pigments. Summary of the invention

[0006] In view of this, the present invention proposes an application of a composite antioxidant in protecting the flavor of flavors and fragrances and protecting the color of oil-soluble pigments.

[0007] The technical solution of the present invention is achieved in this way:

[0008] The invention discloses an application of a compound antioxidant, wherein the compound antioxidant comprises the following raw materials in parts by weight: 1-3 parts of rosemary extract, 0-3 parts of tea polyphenols and 2-5 parts of phytic acid; the compound antioxidant is applied in flavor protection of flavors and fragrances and color protection of oil-soluble pigments.

[0009] Furthermore, the rosemary extract is a fat-soluble rosemary extract, and the main active ingredient is carnosic acid.

[0010] Furthermore, the compound antioxidant also includes 5-10 parts of auxiliary ingredients;

[0011] The auxiliary components are propylene glycol and Tween 80 in a mass ratio of 4-6:2-8 or propylene glycol, Tween 80 and phospholipid in a mass ratio of 4-6:2-8:1-3.

[0012] Furthermore, the preparation method of the compound antioxidant is specifically as follows: mixing rosemary extract, tea polyphenols and phytic acid and heating to 50-90° C., maintaining for 20-200 minutes, and filtering through a 100-300 mesh filter after all materials are dissolved to obtain the compound antioxidant.

[0013] Furthermore, the preparation method of the compound antioxidant is specifically as follows: the auxiliary components are mixed evenly, rosemary extract, tea polyphenols and phytic acid are added in sequence, heated to 50-90°C, maintained for 20-200 minutes, after all the materials are dissolved, filtered through a 100-300 mesh filter, and the filtrate is stirred at high speed for emulsification to obtain the compound antioxidant.

[0014] Furthermore, the high-speed stirring is stirring at 30-60° C. and 3000-8000 r / min for 30-300 min.

[0015] Furthermore, the flavors and fragrances are flavors and fragrances with alcohols, phenols, aldehydes, esters, terpenes including terpenes, and some olefins as main flavoring ingredients.

[0016] A compound antioxidant for protecting the flavor of flavors and spices and the color of oil-soluble pigments. The compound antioxidant comprises the following raw materials in parts by weight: 1-3 parts of rosemary extract, 0-3 parts of tea polyphenols and 2-5 parts of phytic acid.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The composite antioxidant of the present invention can not only inhibit the oxidation of flavors and fragrances with alcohols, phenols, aldehydes, esters, terpenes including terpenes, some olefins, etc. as main flavoring components, ultimately achieve the effect of protecting flavor and prolonging the shelf life, but also can be used for the antioxidant of oil-soluble natural pigments, inhibit the fading of pigments, and achieve the requirement of protecting color and flavor by adding a small amount of antioxidants to food. In addition, the auxiliary components in the composite antioxidant of the present invention solve the stability problem of water-soluble antioxidants mainly composed of tea polyphenols and phytic acid in oils and fats, and are dispersed in oils and fats at an addition amount of 5%, have high stability, and are placed at room temperature without precipitation. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The graph is a graph showing the peroxide value of rosemary oil under a thermal destructive test of the composite antioxidants of Examples 1-6 and Comparative Examples 1-5. DETAILED DESCRIPTION

[0020] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0021] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0022] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0023] The test examples of the present invention only list the flavors and fragrances of α-pinene and rosemary essential oil, but not only these two, but also other alcohols, phenols, aldehydes, esters, terpenes including terpenes, and some olefins as the main flavoring ingredients of the flavors and fragrances also fall within the protection scope of the present invention.

[0024] The test examples of the present invention only list capsanthin, but are not limited thereto. Other oil-soluble pigments also fall within the protection scope of the present invention.

[0025] The rosemary extract in the embodiment of the present invention is a fat-soluble rosemary extract, the main active ingredient of which is carnosic acid, and is produced by Hainan Shupu Biotechnology Co., Ltd.

[0026] The tea polyphenols and phytic acid in the embodiments of the present invention are water-soluble.

[0027] Example 1

[0028] A compound antioxidant comprises the following raw materials in parts by weight: 2 parts of rosemary extract, 2 parts of tea polyphenols and 3 parts of phytic acid.

[0029] The preparation method of the compound antioxidant is as follows: rosemary extract, tea polyphenols and phytic acid are mixed and heated to 70° C., maintained for 100 minutes until all materials are dissolved, and filtered through a 200-mesh filter to obtain the compound antioxidant.

[0030] Example 2

[0031] A compound antioxidant comprises the following raw materials in parts by weight: 1.5 parts of rosemary extract, 1.5 parts of tea polyphenols and 3 parts of phytic acid.

[0032] The preparation method of the compound antioxidant is as follows: rosemary extract, tea polyphenols and phytic acid are mixed and heated to 50° C., maintained for 200 minutes until all materials are dissolved, and filtered through a 300-mesh filter to obtain the compound antioxidant.

[0033] Example 3

[0034] A compound antioxidant comprises the following raw materials in parts by weight: 3 parts of rosemary extract and 4 parts of phytic acid.

[0035] The preparation method of the compound antioxidant is as follows: the rosemary extract and phytic acid are mixed and heated to 90° C., maintained for 20 minutes until all the materials are dissolved, and filtered through a 100-mesh filter to obtain the compound antioxidant.

[0036] Example 4

[0037] A compound antioxidant comprises the following raw materials in parts by weight: 2 parts of rosemary extract, 2 parts of tea polyphenols, 3 parts of phytic acid, and 8 parts of auxiliary components; wherein the auxiliary components are propylene glycol and Tween 80 in a mass ratio of 5:6.

[0038] The preparation method of the above-mentioned compound antioxidant is as follows: the auxiliary ingredients are mixed evenly, rosemary extract, tea polyphenols and phytic acid are added in sequence, heated to 70°C, maintained for 100 minutes, and after all the materials are dissolved, filtered through a 100-mesh filter, and the filtrate is stirred at 60°C and 4000r / min for 180 minutes for emulsification to obtain a compound antioxidant.

[0039] Example 5

[0040] A compound antioxidant comprises the following raw materials in parts by weight: 1.5 parts of rosemary extract, 1.5 parts of tea polyphenols, 3 parts of phytic acid, and 7 parts of auxiliary components; wherein the auxiliary components are propylene glycol, Tween 80 and phospholipids in a mass ratio of 6:3:2.

[0041] The preparation method of the above-mentioned compound antioxidant is as follows: the auxiliary ingredients are mixed evenly, rosemary extract, tea polyphenols and phytic acid are added in sequence, heated to 50°C, maintained for 200 minutes, and after all the materials are dissolved, filtered through a 150-mesh filter, and the filtrate is stirred at 50°C and 5000 r / min for 150 minutes for emulsification to obtain a compound antioxidant.

[0042] Example 6

[0043] A compound antioxidant comprises the following raw materials in parts by weight: 3 parts of rosemary extract, 5 parts of phytic acid, and 10 parts of auxiliary components; wherein the auxiliary components are propylene glycol, Tween 80 and phospholipids in a mass ratio of 4:8:3.

[0044] The preparation method of the above-mentioned compound antioxidant is as follows: the auxiliary components are mixed evenly, rosemary extract and phytic acid are added in sequence, heated to 90°C, maintained for 20 minutes, and after all the materials are dissolved, filtered through a 120-mesh filter, and the filtrate is stirred at 55°C and 6000r / min for 120 minutes for emulsification to obtain a compound antioxidant.

[0045] Comparative Example 1

[0046] The compound antioxidant of this comparative example comprises the following raw materials in parts by weight: 2 parts of fat-soluble rosemary extract, 2 parts of fat-soluble tea polyphenols (tea polyphenol palmitate) and 3 parts of vitamin E.

[0047] The preparation method of the composite antioxidant is as follows: fat-soluble rosemary extract, fat-soluble tea polyphenols and vitamin E are mixed in N 2 The mixture was mixed and heated to 70° C. under an atmosphere and maintained for 100 min until all the materials were dissolved, and filtered through a 200-mesh filter to obtain a composite antioxidant.

[0048] Comparative Example 2

[0049] The compound antioxidant of this comparative example comprises the following raw materials in parts by weight: 2 parts of fat-soluble tea polyphenols (tea polyphenol palmitate), 4 parts of phytic acid, and 8 parts of auxiliary ingredients; wherein the auxiliary ingredients are propylene glycol and Tween 80 in a mass ratio of 5:6.

[0050] The preparation method of the above-mentioned compound antioxidant is as follows: the auxiliary ingredients are mixed evenly, fat-soluble tea polyphenols and phytic acid are added in sequence, heated to 70°C, maintained for 100 minutes, and after all the materials are dissolved, filtered through a 100-mesh filter, and the filtrate is stirred at 60°C and 4000r / min for 180 minutes for emulsification to obtain a compound antioxidant.

[0051] Comparative Example 3

[0052] The compound antioxidant of this comparative example comprises the following raw materials in parts by weight: 3.5 parts of fat-soluble rosemary extract, 3.5 parts of tea polyphenols, and 8 parts of auxiliary ingredients; wherein the auxiliary ingredients are propylene glycol and Tween 80 in a mass ratio of 5:6.

[0053] The preparation method of the above-mentioned compound antioxidant is as follows: the auxiliary components are mixed evenly, fat-soluble rosemary extract and tea polyphenols are added in sequence, heated to 70°C, maintained for 100 minutes, and after all the materials are dissolved, filtered through a 100-mesh filter, and the filtrate is stirred at 60°C and 4000r / min for 180 minutes for emulsification to obtain a compound antioxidant.

[0054] Comparative Example 4

[0055] The compound antioxidant of this comparative example comprises the following raw materials in parts by weight: 2 parts of water-soluble rosemary extract, 2 parts of tea polyphenols and 3 parts of phytic acid, and 8 parts of auxiliary ingredients; wherein the auxiliary ingredients are propylene glycol and Tween 80 in a mass ratio of 5:6.

[0056] The preparation method of the above-mentioned compound antioxidant is as follows: the auxiliary components are mixed evenly, and water-soluble rosemary extract, tea polyphenols and phytic acid are added in sequence, and the mixture is heated to 70°C, maintained for 100 minutes until all the materials are dissolved, filtered through a 200-mesh filter, and the filtrate is stirred at 60°C and 4000 r / min for 180 minutes for emulsification to obtain a compound antioxidant.

[0057] Comparative Example 5

[0058] Commercially available synthetic antioxidant TBHQ (purchased from Henan Dexin Chemical Industry Co., Ltd.).

[0059] Test Example 1 - Antioxidant Test of α-pinene

[0060] Experimental method: The antioxidant and protective effects of the samples in α-pinene were tested by accelerated testing in a 60°C oven;

[0061] Evaluation index: α-pinene content, acid value (KOH) and peroxide value after 10 days of thermal destructive test;

[0062] Experimental groups: blank group (no antioxidant added), Examples 1-6 (1‰ addition amount), Comparative Examples 1-4 (1‰ addition amount), Comparative Example 5 (0.2‰ addition amount).

[0063] The results are shown in Table 1.

[0064] Table 1

[0065]

[0066]

[0067] As can be seen from Table 1, the composite oxidant of the present invention has an obvious inhibitory effect on the thermal degradation of α-pinene. Compared with the blank group, after heating for 10 days, the α-pinene content of the composite oxidant of the present invention is 17%-22% higher than that of the blank group without adding antioxidants. The α-pinene content of the composite oxidant of Comparative Examples 1-5 is not as good as that of the composite oxidant of Examples 1-6. At the same time, the peroxide value and acid value of the α-pinene of Examples 1-6 are both lower, indicating that the composite oxidant of the present invention can delay the oxidation reaction rate of α-pinene, inhibit the thermal degradation during processing, better adapt to the storage environment, and effectively extend the shelf life. The peroxide value and acid value of the α-pinene of Comparative Examples 1-5 are higher than those of Examples 1-6 of the present invention.

[0068] Test Example 2-Rosemary essential oil antioxidant test

[0069] Experimental purpose: To test the antioxidant effect of different compound oxidants on rosemary essential oil by accelerated test in 60℃ oven;

[0070] Evaluation index: thermal destructive test test of rosemary essential oil peroxide value after 2d, 5d, 7d, 9d and 12d;

[0071] Experimental groups: blank group (no antioxidant added), Examples 1-6 (1‰ addition amount), Comparative Examples 1-4 (1‰ addition amount), Comparative Example 5 (0.2‰ addition amount).

[0072] The results are as follows Figure 1 As shown, from Figure 1 It can be seen that the composite antioxidants of Examples 1-6 of the present invention can effectively inhibit the rising rate of the peroxide value of rosemary oil during the thermal oxidation process, and the inhibitory effect of Example 1-3 is better, because the total effective ingredient concentration of Example 1-3 is higher, that is, the total amount of effective ingredients added in Example 1-3 is equivalent to about 2.17 times that of Example 4-6; the rosemary oil peroxide value trend of the composite antioxidant of the present invention is divided into two types, which first decreases and then increases or first decreases and then tends to be flat, indicating that the addition of the composite antioxidant can greatly reduce the generation of peroxides, and the peroxide production rate is less than the decomposition rate of peroxides in some stages, which can well inhibit the thermal oxidation problem of rosemary oil during processing and delay oxidation during storage. The composite antioxidants of Comparative Examples 1-5 are less effective than the composite antioxidants of Examples 1-6 in inhibiting the generation of rosemary oil peroxides.

[0073] Test Example 3-Color protection test of samples on capsanthin in pure oil environment

[0074] Experimental purpose: To test the color protection effect of different compound oxidants on capsanthin in oil solution with added capsanthin by accelerated test in 60℃ oven;

[0075] Evaluation index: thermal destructive test test the degradation rate of capsanthin in oil solution after 0d, 3d, 6d, 9d and 12d;

[0076] Prepare the capsicum red oil solution: weigh 260 g of sunflower oil, add 0.078 g of capsicum red, completely dissolve and mix, and obtain the capsicum red oil solution;

[0077] The groups are shown in Table 2.

[0078] Table 2

[0079] Group Recipe composition Group A 50g chili red oil solution Group B 50g of red chili oil solution, 0.05g of the composite oxidant of Example 4 Group C 50g of red chili oil solution, 0.05g of the composite oxidant of Example 5 Group D 50g red chili oil solution, 0.05g composite oxidant of comparative example 1 Group E 50g red chili oil solution, 0.05g composite oxidant of Comparative Example 4

[0080] The samples in the above grouping were subjected to accelerated test in a 60°C oven. On the 3rd, 6th, 9th and 12th days, appropriate amounts of samples were taken for absorbance detection.

[0081] Refer to Appendix A.3 of GB 1886.34-2015 for the absorbance test of capsanthin. Accurately weigh 0.6g of the upper solution of each group of samples, dilute to 5ml with acetone (or add 4.4ml acetone), and measure the absorbance at a wavelength of 460nm with a spectrophotometer (the absorbance of the tested solution should be controlled at 0.3-0.7), and use acetone as a reference solution.

[0082]

[0083] The results are shown in Table 3.

[0084] Table 3

[0085]

[0086] As can be seen from Table 3, in the accelerated test of thermal damage in a pure oil environment, the stability of the capsanthin to which the compound antioxidants of Group B and Group C were added in a pure oil environment is higher than that of other groups, indicating that the compound antioxidant formula of the present invention can have a good inhibitory effect on the thermal degradation of oil-soluble pigments in a pure oil environment.

[0087] Test Example 4-Color protection test of samples for capsanthin in high temperature, oil and water environment

[0088] Prepare the capsicum red oil solution: weigh 260 g of sunflower oil, add 0.078 g of capsicum red, completely dissolve and mix, and obtain the capsicum red oil solution;

[0089] The groups are shown in Table 4.

[0090] Table 4

[0091]

[0092]

[0093] The samples in the above groups were subjected to a 100°C heating experiment, specifically: each experimental group was heated to 100°C, the total heating time was 24 hours, and equal amounts of upper layer oil samples were taken at 6 hours, 12 hours, 18 hours, and 24 hours, respectively, to determine the capsanthin value in the current oil sample, and to calculate the degradation rate of the capsanthin in each current experimental group. (If the upper layer oil sample is in an emulsified state, the sample is centrifuged and layered, and then the upper layer sample is taken for testing);

[0094] Refer to Appendix A.3 of GB 1886.34-2015 for the absorbance test of capsanthin. Accurately weigh 0.6g of the upper solution of each group of samples, dilute to 5ml with acetone (or add 4.4ml acetone), and measure the absorbance at a wavelength of 460nm with a spectrophotometer (the absorbance of the tested solution should be controlled at 0.3-0.7), and use acetone as a reference solution.

[0095]

[0096] The results are shown in Table 5.

[0097] Table 5

[0098]

[0099] As can be seen from Table 5, the stability of capsanthin in an oil-water mixed environment at 100°C is relatively poor, among which the capsanthin added with compound antioxidants of group B and group C has the best stability.

[0100] Test Example 5-Color protection test of samples on capsanthin under light environment

[0101] The samples grouped in Table 2 were subjected to a lighting experiment, specifically: the samples were placed under a D65 light source for continuous illumination with a light intensity of 6200lx±500lx, and the samples were taken out for color value measurement on the 3rd, 7th and 10th days (equivalent to more than 180 days of illumination under normal indoor conditions).

[0102] Refer to Appendix A.3 of GB 1886.34-2015 for the absorbance test of capsanthin. Accurately weigh 0.6g of the upper solution of each group of samples, dilute to 5ml with acetone (or add 4.4ml acetone), and measure the absorbance at a wavelength of 460nm with a spectrophotometer (the absorbance of the tested solution should be controlled at 0.3-0.7), and use acetone as a reference solution.

[0103]

[0104] The results are shown in Table 6.

[0105] Table 6

[0106]

[0107] As can be seen from Table 6, after 10 days of light exposure, the capsanthin of the sample without any antioxidant was almost completely destroyed, and the color of the oil solution became transparent. The color of the capsanthin added with the compound antioxidants of Group B and Group C changed less, and the color of other groups changed more, indicating that the compound antioxidant formula of the present invention can achieve a better color protection effect of the oil-soluble pigment under light.

[0108] 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 in the protection scope of the present invention.

Claims

1. An application of a compound antioxidant, characterized in that: The compound antioxidant comprises the following raw materials in parts by weight: 1-3 parts of rosemary extract, 0-3 parts of tea polyphenols and 2-5 parts of phytic acid; the compound antioxidant is used in flavor protection of flavors and fragrances and color protection of oil-soluble pigments.

2. The use according to claim 1, characterized in that The rosemary extract is a fat-soluble rosemary extract, and the main effective component is carnosic acid.

3. The use according to claim 1, characterized in that The compound antioxidant also includes 5-10 parts of auxiliary ingredients; The auxiliary components are propylene glycol and Tween 80 in a mass ratio of 4-6:2-8 or propylene glycol, Tween 80 and phospholipid in a mass ratio of 4-6:2-8:1-3.

4. The use according to claim 1, characterized in that The preparation method of the compound antioxidant is specifically as follows: mixing rosemary extract, tea polyphenols and phytic acid, heating to 50-90°C, maintaining for 20-200 minutes, filtering through a 100-300 mesh filter after all materials are dissolved, and obtaining the compound antioxidant.

5. The use according to claim 3, characterized in that The preparation method of the compound antioxidant specifically comprises: mixing the auxiliary components uniformly, adding rosemary extract, tea polyphenols and phytic acid in sequence, heating to 50-90°C, maintaining for 20-200 minutes, filtering through a 100-300 mesh filter after all materials are dissolved, and emulsifying the filtrate by high-speed stirring to obtain the compound antioxidant.

6. The use according to claim 5, characterized in that The high-speed stirring is stirring at 30-60° C. and 3000-8000 r / min for 30-300 min.

7. The use according to claim 1, characterized in that The flavors and fragrances are flavors and fragrances with alcohols, phenols, aldehydes, esters, terpenes including terpenes, and some olefins as main flavoring components.

8. A composite antioxidant for protecting the flavor of flavors and fragrances and the color of oil-soluble pigments, characterized in that: The compound antioxidant comprises the following raw materials in parts by weight: 1-3 parts of rosemary extract, 0-3 parts of tea polyphenols and 2-5 parts of phytic acid.

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