Preparation and application of edible foaming gel capable of removing peculiar smell of oral cavity and peculiar smell of excrement

Abstract

The invention discloses preparation and application of edible foaming gel capable of removing bad breath and excrement peculiar smell, and belongs to the field of food and nursing products. The edible foaming gel comprises the following components: protein powder, colloid, a foam stabilizer and plant polyphenol. The protein powder added in the edible foaming gel has good foamability, and the colloid and the foam stabilizer enable the formed foam to be more stable, and can quickly foam and expand in the oral cavity to fill the oral cavity. The gel carrier prolongs the action time of the plant polyphenol in the oral cavity, safely and efficiently removes the bad breath, does not need to rinse the mouth again, and is convenient to carry and use. Meanwhile, the edible foaming gel can enable polyphenol to stably reach the intestinal tract, regulate intestinal flora and reduce the peculiar smell of excrement, can be applied to the fields of common food, health-care food, formula food for special medical purposes or pet food and the like, and has wide market prospects and huge social value.

Description

Technical Field

[0001] The present invention relates to the preparation and application of an edible foaming gel capable of removing oral odor and fecal odor, and belongs to the fields of food and care products. Background Art

[0002] Oral odor seriously affects people's social interactions and mental health, and the WHO has reported halitosis as a disease. More than 85% of halitosis is oral in origin, mostly due to the odor brought by volatile sulfur compounds produced by bacteria fermentation in the oral cavity. Oral odor is not only a problem for many people, but also a common problem for pet owners. The main causes include volatile sulfur compounds, volatile amines, indole compounds and fatty acid derivatives produced by the metabolism of oral bacteria. At the same time, fecal odor derived from indole compounds and the like is also a concern for pet owners. These odors not only affect the health of pets, but also reduce the interaction experience between the owner and the pet.

[0003] Polyphenols are secondary metabolites in plants containing multiple phenolic hydroxyl groups, and have significant antioxidant, anti-inflammatory and molecular binding abilities. Plant polyphenols can effectively reduce fecal odor by regulating the intestinal flora, especially inhibiting odor-producing flora. At the same time, the phenolic hydroxyl groups in plant polyphenol molecules can react with active groups such as thiols, amines and carbonyls in volatile sulfur compounds, volatile amines, indole compounds and fatty acid derivatives, reducing the concentration of volatile odor molecules and showing good deodorization potential.

[0004] However, polyphenols need a certain action time to remove oral odor, and it is an urgent problem to make them stay in the oral cavity conveniently and efficiently, that is, to delay the residence time of polyphenols in the oral cavity. At present, the deodorizing components of commercially available oral care products are mainly chemical synthetic components, and the dosage forms are mainly toothpaste, mouthwash, etc. Although they have certain antibacterial and deodorizing effects, there are problems such as inconvenient use, non-green natural core components, especially too short residence time in the oral cavity.

[0005] In summary, it is necessary to develop a product for removing oral odor and fecal odor that is convenient, safe, efficient and can delay the residence time in the oral cavity. Summary of the Invention

[0006] In view of the above problems, the present invention has developed a preparation method and application of an edible foaming gel capable of removing oral odor and fecal odor. The gel carrier prolongs the action time of plant polyphenols in the oral cavity, safely and efficiently removes oral odor, and at the same time can make plant polyphenols reach the intestine stably, regulate the intestinal flora and reduce fecal odor. It can be applied in the fields of ordinary food, health food, formula food for special medical purposes or pet food, etc., and has broad market prospects and great social value.

[0007] The first object of the present invention is to provide an edible foaming gel that can remove oral odor and fecal odor. The solid content of the edible foaming gel is 85-90%, and the composition of the solid content includes, by weight: 1-5 parts of protein powder, 0.5-1 part of colloid, 0.1-0.5 part of foam stabilizer, and 1-2 parts of plant polyphenol.

[0008] The protein powder added in the edible foaming gel of the present invention has good foaming properties. The colloid and foam stabilizer make the formed foam more stable, and it can quickly foam and expand in the mouth to fill the mouth. The gel carrier prolongs the action time of plant polyphenols in the mouth, safely and efficiently removes oral odor, and there is no need to rinse again, which is convenient to carry and use. At the same time, the edible foaming gel can enable polyphenols to reach the intestine stably, regulate the intestinal flora, reduce fecal odor, and can be applied in the fields of ordinary food, pet food, etc., with broad market prospects and great social value.

[0009] The second object of the present invention is to provide a preparation method of an edible foaming gel that can remove oral odor and fecal odor, including the following steps:

[0010] S1. Dissolve the protein powder in water, stir and disperse it, and then add the colloid and foam stabilizer and continue to stir until a protein gel solution is formed;

[0011] S2. Adjust the protein gel solution obtained in step S1 to be weakly acidic or neutral, add plant polyphenols, stir and disperse to obtain a protein-polyphenol gel solution;

[0012] S3. After drying the protein-polyphenol gel solution obtained in S2, an edible foaming gel that can remove oral odor and fecal odor is obtained.

[0013] The third object of the present invention is to provide the application of the above-mentioned edible foaming gel or the edible foaming gel that can remove oral odor and fecal odor prepared by any of the above methods in the fields including ordinary food, health food, foods for special medical purposes, and pet food.

[0014] The beneficial effects of the present invention:

[0015] (1) The edible foaming gel prepared by the present invention with all food-grade raw materials has a simple process, can be industrialized, and the prepared product has high safety.

[0016] (2) The present invention uses the foaming gel as the carrier of plant polyphenols, which can quickly foam and expand in the mouth, has good foam stability, can efficiently remove oral odor, does not need to wash and rinse, is convenient to carry and use; at the same time, it can stably reach the intestine to regulate the intestinal flora and reduce fecal odor.

[0017] (3) The edible foaming gel prepared by the present invention, which can remove oral odor and fecal odor, is applied in the fields including ordinary foods, health foods, foods for special medical purposes, and pet foods. It provides an innovative solution for oral odor removal products and pet care products. Description of the Drawings

[0018] Figure 1 It is a process flow chart of the present invention.

[0019] Figure 2 It is a graph showing the trend of foam retention volume changing with time.

[0020] Figure 3 It is the microbial community composition and statistical analysis during fecal fermentation in an embodiment of the present invention: (A) Heat map at the family level, (B) LEfSe cladogram, (C) LEfSe bar chart, (D) Stacked bar chart at the phylum level, (E) Analysis of indicator species, (F) UpSet graph, (G) Tukey HSD analysis, (H) Circos graph analysis. Detailed Embodiments

[0021] Currently, most of the deodorizing components in commercially available oral care products are mainly chemically synthesized components, and the dosage forms are mainly toothpaste, mouthwash, etc. Whether for personal care or pet care, there are problems such as inconvenient use, non-green natural core components, especially the deodorizing effect is not good due to too short residence time in the oral cavity. Plant polyphenols are active ingredients of natural origin, which can effectively reduce the components that produce odors such as volatile sulfur compounds, volatile amines, and indole compounds. At the same time, they can also regulate the intestinal flora, remove oral odor and fecal odor, but there are problems such as insufficient action time. Therefore, the present invention has developed an edible foaming gel that can remove oral odor and fecal odor. The added protein powder has good foaming properties, and the added colloid and foam stabilizer make the formed foam more stable, and the bubbles can start to expand and fill the oral cavity in the oral cavity. The gel carrier prolongs the action time of plant polyphenols in the oral cavity, safely and efficiently removes oral odor, without the need to rinse again, and is convenient to carry and use. At the same time, the edible foaming gel can make plant polyphenols reach the intestine stably, regulate the intestinal flora, reduce fecal odor, and can be applied in the fields of ordinary foods, health foods, foods for special medical purposes, or pet foods, etc., and has broad market prospects and great social value.

[0022] Specifically, it is described in detail through the following examples. According to the following examples, the present invention can be better understood. However, those skilled in the art can easily understand that the specific material ratios, process conditions and their results described in the examples are only used to illustrate the present invention, and should not and will not limit the present invention described in detail in the claims.

[0023] Examples

[0024] On the one hand, the present invention provides an edible foaming gel capable of removing oral odor and fecal odor. The solid content of the edible foaming gel is 85-90%, and the composition of the solid content includes, by weight:

[0025] 1-5 parts of protein powder,

[0026] 0.5-1 part of colloid,

[0027] 0.1-0.5 part of foam stabilizer, and

[0028] 1-2 parts of plant polyphenols.

[0029] In some embodiments of the present invention, the composition of the solid content of the edible foaming gel includes, by weight:

[0030] 2.5-5 parts of protein powder,

[0031] 0.75-1 part of colloid,

[0032] 0.28-0.5 part of foam stabilizer, and

[0033] 1.5-2 parts of plant polyphenols.

[0034] Furthermore, in some embodiments of the present invention, the composition of the solid content of the edible foaming gel includes, by weight:

[0035] 2.5 parts of protein powder,

[0036] 0.75 part of colloid,

[0037] 0.28 part of foam stabilizer, and

[0038] 1.5 parts of plant polyphenols.

[0039] Even further, in some embodiments of the present invention, the composition of the solid content of the edible foaming gel includes, by weight:

[0040] 5 parts of protein powder,

[0041] 1 part of colloid,

[0042] 0.5 part of foam stabilizer, and

[0043] 2 parts of plant polyphenols.

[0044] In some embodiments of the present invention, the protein powder is composed of one or several of soy hydrolyzed protein powder, wheat hydrolyzed protein powder, hydrolyzed whey protein powder, and hydrolyzed ovalbumin.

[0045] In some embodiments of the present invention, the composition of the colloid is one or more of konjac gum, sodium alginate, carrageenan, gellan gum, xanthan gum, and guar gum.

[0046] In some embodiments of the present invention, the composition of the foam stabilizer is one or more of nanocellulose, polyglycerol ricinoleate, and calcium stearoyl lactate.

[0047] In some embodiments of the present invention, the composition of the plant polyphenols is one or more of sugarcane polyphenols, dendrobium officinale polyphenols, mulberry leaf polyphenols, tea polyphenols, and apple polyphenols.

[0048] Furthermore, in some embodiments of the present invention, the plant polyphenols are composed of sugarcane polyphenols, dendrobium officinale polyphenols, mulberry leaf polyphenols, tea polyphenols, and apple polyphenols in a mass ratio of (5 - 10):(1 - 3):(1 - 2):(1 - 3):(1 - 3).

[0049] On the other hand, the present invention provides a method for preparing an edible foaming gel capable of removing oral odor and fecal odor, as Figure 1 shown, comprising the following steps:

[0050] S1. Dissolve the protein powder in water, stir and disperse it evenly, then add the colloid and the foam stabilizer and continue to stir until a uniform protein gel solution is formed;

[0051] S2. Adjust the pH value of the protein gel solution obtained in step S1 to weakly acidic or neutral, add the plant polyphenols, stir and disperse evenly to obtain a protein-polyphenol gel solution;

[0052] S3. After drying the protein-polyphenol gel solution obtained in S2, an edible foaming gel capable of removing oral odor and fecal odor is obtained.

[0053] In some embodiments of the present invention, in step S1, the mass concentration of the protein powder is 2.5 - 5%. It should be noted that the mass concentration of the protein powder mentioned in the present invention refers to the mass concentration of the protein powder relative to the amount of water used. The mass concentration of other components is the same in principle, that is, it refers to the mass concentration of the component relative to the amount of water used. For the convenience of calculation, this mass concentration can be used as an approximate reference data for the mass concentration of this component in the protein-polyphenol gel solution obtained in step S2.

[0054] In some embodiments of the present invention, the protein powder includes one or more of soy hydrolyzed protein powder, wheat hydrolyzed protein powder, hydrolyzed whey protein powder, and hydrolyzed ovalbumin.

[0055] Furthermore, in some embodiments of the present invention, in step S1, the mass concentration of the protein powder is 2.5%.

[0056] Further, in some embodiments of the present invention, in step S1, the mass concentration of the protein powder is 5%.

[0057] In some embodiments of the present invention, the colloid includes one or more of konjac gum, sodium alginate, carrageenan, gellan gum, xanthan gum, and guar gum.

[0058] In some embodiments of the present invention, in step S1, the mass concentration of the colloid is 0.75 - 1%.

[0059] Further, in some embodiments of the present invention, in step S1, the mass concentration of the colloid is 0.75%.

[0060] Further still, in some embodiments of the present invention, in step S1, the mass concentration of the colloid is 1%.

[0061] In some embodiments of the present invention, the foam stabilizer includes one or more of nanocellulose, polyglycerol ricinoleate, and calcium stearoyl lactate.

[0062] In some embodiments of the present invention, in step S1, the mass concentration of the foam stabilizer is 0.25 - 0.5%.

[0063] Further, in some embodiments of the present invention, in step S1, the mass concentration of the foam stabilizer is 0.25%.

[0064] Further still, in some embodiments of the present invention, in step S1, the mass concentration of the foam stabilizer is 0.5%.

[0065] In some embodiments of the present invention, in step S2, the plant polyphenols include one or more of sugarcane polyphenols, dendrobium polyphenols, mulberry leaf polyphenols, tea polyphenols, and apple polyphenols.

[0066] Further, in some embodiments of the present invention, the plant polyphenols are composed of sugarcane polyphenols, dendrobium polyphenols, mulberry leaf polyphenols, tea polyphenols, and apple polyphenols in a mass ratio of (5 - 10) : (1 - 3) : (1 - 2) : (1 - 3) : (1 - 3) (w / w).

[0067] In some embodiments of the present invention, the mass concentration of the composite plant polyphenols is 1.5 - 2%.

[0068] Further, in some embodiments of the present invention, the mass concentration of the composite plant polyphenols is 1.5%.

[0069] Further still, in some embodiments of the present invention, the mass concentration of the composite plant polyphenols is 2%.

[0070] In some embodiments of the present invention, in step S2, the pH value of the protein gel solution is adjusted to 6.7 - 7.0.

[0071] Further, in some embodiments of the present invention, in step S2, the pH value of the protein gel solution is adjusted to 7.0.

[0072] In some embodiments of the present invention, in step S3, the drying method of the protein-polyphenol gel solution is one of spray drying, vacuum drying, and freeze drying.

[0073] On the other hand, the present invention provides the application of the above-mentioned edible foaming gel or the edible foaming gel capable of removing oral odor and fecal odor prepared by any of the above methods in the fields including ordinary foods, health foods, foods for special medical purposes, and pet foods.

[0074] The following are the preferred embodiments of the present invention. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0075] Example 1

[0076] An edible foaming gel capable of removing oral odor and fecal odor. The specific steps are as follows:

[0077] (1) Take 1000 g of pure water, add 5 g of soy protein hydrolyzate, 2 g of wheat protein hydrolyzate, 2 g of whey protein hydrolyzate, and 1 g of egg albumin hydrolyzate thereto. After stirring and dispersing evenly, add 1 g of konjac gum, 1 g of sodium alginate, 1 g of carrageenan, 1 g of gellan gum, 0.5 g of xanthan gum, 0.5 g of guar gum, 0.5 g of nanocellulose, 0.3 g of polyglycerol ricinoleate, and 0.2 g of calcium stearoyl lactate, and continue to stir until a uniform protein gel solution is formed;

[0078] (2) Adjust the pH value of the protein gel solution obtained in step (1) to 6.5, add 5 g of sugarcane polyphenols, 2 g of dendrobium polyphenols, 1 g of mulberry leaf polyphenols, 1 g of tea polyphenols, and 1 g of apple polyphenols, and stir and disperse evenly to obtain a protein-polyphenol gel solution;

[0079] (3) Freeze-dry the protein-polyphenol gel solution obtained in (2) to obtain an edible foaming gel capable of removing oral odor and fecal odor, and its solid content is 85%.

[0080] Example 2

[0081] An edible foaming gel capable of removing oral odor and fecal odor. The specific steps are as follows:

[0082] (1) Take 1000 g of pure water, add 7 g of hydrolyzed soy protein powder, 6 g of hydrolyzed wheat protein powder, 6 g of hydrolyzed whey protein powder, and 6 g of hydrolyzed ovalbumin to it. After stirring and dispersing evenly, add 1 g of konjac gum, 1.5 g of sodium alginate, 1.5 g of carrageenan, 1.5 g of gellan gum, 1 g of xanthan gum, 1 g of guar gum, 1 g of nanocellulose, 1 g of polyglyceryl ricinoleate, and 0.5 g of calcium stearoyl lactate, and continue to stir until a uniform protein gel solution is formed;

[0083] (2) Adjust the pH value of the protein gel solution obtained in step (1) to 6.7, add 7.5 g of sugarcane polyphenols, 2 g of dendrobium polyphenols, 1.5 g of mulberry leaf polyphenols, 2 g of tea polyphenols, and 2 g of apple polyphenols, stir and disperse evenly to obtain a protein-polyphenol gel solution;

[0084] (3) Vacuum-dry the protein-polyphenol gel solution obtained in (2) to obtain an edible foaming gel that can remove oral odor and fecal odor, and its solid content is 87%.

[0085] Example 3

[0086] An edible foaming gel that can remove oral odor and fecal odor. The specific steps are as follows:

[0087] (1) Take 1000 g of pure water, add 10 g of hydrolyzed soy protein powder, 20 g of hydrolyzed wheat protein powder, 10 g of hydrolyzed whey protein powder, and 10 g of hydrolyzed ovalbumin to it. After stirring and dispersing evenly, add 2 g of konjac gum, 1 g of sodium alginate, 1 g of carrageenan, 1 g of gellan gum, 2.5 g of xanthan gum, 2.5 g of guar gum, 3 g of nanocellulose, 1 g of polyglyceryl ricinoleate, and 1 g of calcium stearoyl lactate, and continue to stir until a uniform protein gel solution is formed;

[0088] (2) Adjust the pH value of the protein gel solution obtained in step (1) to 7, add 10 g of sugarcane polyphenols, 3 g of dendrobium polyphenols, 1 g of mulberry leaf polyphenols, 3 g of tea polyphenols, and 3 g of apple polyphenols, stir and disperse evenly to obtain a protein-polyphenol gel solution;

[0089] (3) Spray-dry the protein-polyphenol gel solution obtained in (2) to obtain an edible foaming gel that can remove oral odor and fecal odor, and its solid content is 90%.

[0090] Comparative Example

[0091] In the field of edible gels, maltodextrin is a commonly used reference substance or filler, which has good solubility and stability and has no special effect on other components. Therefore, maltodextrin is used as a substitute for different components in the following comparative examples of the present invention to study the influence of this component on the performance of the edible foaming gel.

[0092] Comparative Example 1

[0093] The preparation method is the same as that of Example 1, except that maltodextrin is used to replace the compound protein powder. The specific steps are as follows:

[0094] (1) Take 1000 g of pure water, add 10 g of maltodextrin thereto, stir and disperse evenly, then add 1 g of konjac gum, 1 g of sodium alginate, 1 g of carrageenan, 1 g of gellan gum, 0.5 g of xanthan gum, 0.5 g of guar gum, 0.5 g of nano-cellulose, 0.3 g of polyglyceryl ricinoleate, and 0.2 g of calcium stearoyl lactate, and continue to stir until a uniform protein gel solution is formed;

[0095] (2) Adjust the pH value of the protein gel solution obtained in step (1) to 6.5, add 5 g of sugarcane polyphenols, 2 g of dendrobium polyphenols, 1 g of mulberry leaf polyphenols, 1 g of tea polyphenols, and 1 g of apple polyphenols, stir and disperse evenly to obtain a protein-polyphenol gel solution;

[0096] (3) Freeze-dry the protein-plant polyphenol gel solution obtained in (2) to obtain an edible foaming gel that can remove oral odor and fecal odor.

[0097] Comparative Example 2

[0098] The preparation method is the same as that of Example 1, except that maltodextrin is used to replace the compound colloid. The specific steps are as follows:

[0099] (1) Take 1000 g of pure water, add 5 g of soy protein hydrolyzate, 2 g of wheat protein hydrolyzate, 2 g of whey protein hydrolyzate, and 1 g of egg white protein hydrolyzate thereto, stir and disperse evenly, then add 5 g of maltodextrin, 0.5 g of nano-cellulose, 0.3 g of polyglyceryl ricinoleate, and 0.2 g of calcium stearoyl lactate, and continue to stir until a uniform protein gel solution is formed;

[0100] (2) Adjust the pH value of the protein gel solution obtained in step (1) to 6.5, add 5 g of sugarcane polyphenols, 2 g of dendrobium polyphenols, 1 g of mulberry leaf polyphenols, 1 g of tea polyphenols, and 1 g of apple polyphenols, stir and disperse evenly to obtain a protein-polyphenol gel solution;

[0101] (3) Freeze-dry the protein-plant polyphenol gel solution obtained in (2) to obtain an edible foaming gel that can remove oral odor and fecal odor.

[0102] Comparative Example 3

[0103] The preparation method is the same as that of Example 1, except that maltodextrin is used to replace the foam stabilizer. The specific steps are as follows:

[0104] (1) Take 1000 g of pure water, add 5 g of hydrolyzed soy protein powder, 2 g of hydrolyzed wheat protein powder, 2 g of hydrolyzed whey protein powder, and 1 g of hydrolyzed ovalbumin thereto. After stirring and dispersing evenly, add 1 g of konjac gum, 1 g of sodium alginate, 1 g of carrageenan, 1 g of gellan gum, 0.5 g of xanthan gum, 0.5 g of guar gum, and 1 g of maltodextrin, and continue stirring until a uniform protein gel solution is formed;

[0105] (2) Adjust the pH value of the protein gel solution obtained in step (1) to 6.5, add 5 g of sugarcane polyphenols, 2 g of dendrobium officinale polyphenols, 1 g of mulberry leaf polyphenols, 1 g of tea polyphenols, and 1 g of apple polyphenols, stir and disperse evenly to obtain a protein-polyphenol gel solution;

[0106] (3) Freeze-dry the protein-plant polyphenol gel solution obtained in (2) to obtain an edible foaming gel that can remove oral odor and fecal odor.

[0107] Results characterization and comparison of examples and comparative examples:

[0108] 1. Foaming property and foam stability test

[0109] Foaming property and foam stability are beneficial to prolong the residence time of plant polyphenols in the oral cavity and enhance the effect of removing odor. Measure the foam volume after whipping 0.5 g of each product prepared in Examples 1-3 and Comparative Examples 1-3 in artificial saliva for 60 s and the foam retention volume after standing for 1 min, 5 min, 10 min, and 15 min through a graduated cylinder. The test results are shown in Table 1, and the trend chart of the change of foam retention volume with time is shown in Figure 2 .

[0110] Table 1 Test results of foaming property and foam stability

[0111]

[0112] It can be found from the test results in Table 1 that the foaming property and foam stability of the edible foaming gel prepared in the examples of the present invention are significantly better than those of the comparative examples. 0.5 g of the edible foaming gel can produce more than 50 mL of foam in artificial saliva, and as Figure 2 shown, the foam retention rate can reach 90% after 15 min, having good stability. In addition, it can also be found that with the increase of the mass concentration of the raw materials, the foaming property and foam stability of the prepared edible foaming gel are both improved.

[0113] In Comparative Example 1, no protein powder was added, and it hardly had a foaming effect; in Comparative Examples 2 and 3, no colloid and foam stabilizer were added, and the foam stability was poor after foaming. It shows that the edible foaming gel prepared by the present invention uses a protein gel as a carrier for plant polyphenols and can quickly generate bubbles in the oral cavity to fill the oral cavity.

[0114] 2. Evaluation of the effect of removing oral malodor

[0115] A total of 40 volunteers were recruited in this experiment and randomly divided into two groups, with 20 people in the experimental group and 20 people in the control group. During the 4-week experimental period, half an hour after lunch every day. The experimental group consumed 0.5 g of the product prepared by the method of Example 1, and the control group consumed 0.5 g of the product prepared by the method of Comparative Example 1. After chewing in the mouth for 120 s, it was swallowed, and the breath values before use (0 d) and after use (28 d) were measured. Oral samples were collected and oral health was examined on the 0th and 28th days of the experiment, and the calculus index (CI), plaque index (PLI), gingival index (GI), and gingival bleeding index (GBI) were measured. The volunteers did not change their eating habits during the experiment. The experimental results are shown in Table 2.

[0116] Table 2 Evaluation of the effect of removing oral malodor

[0117]

[0118] *p < 0.05, there was a significant difference before and after the intervention

[0119] Oral conditions can affect a person's breath. When grouping, there was no significant difference in oral indexes (CI, PLI, GI, GBI) between the two groups (p > 0.05). After 28 days of intervention, the CI, PLI, GI, and GBI indexes of the experimental group were significantly lower than those of the control group (p < 0.05); there were no statistical changes in each index of the control group (p > 0.05). Thus, it can be seen that the composite plant polyphenol edible foaming gel prepared by the present invention can improve the overall oral condition and effectively remove oral malodor. In the control group, due to poor foaming property and foam stability, the plant polyphenols could not play a role, so the effect of removing oral malodor could not be achieved.

[0120] 3. The plant polyphenol edible foaming gel regulates the intestinal flora and reduces fecal odor

[0121] In vitro intestinal flora intervention simulation experiments are mostly carried out by fecal fermentation tests to confirm that the polyphenol gel can reduce the odor components in feces and change the flora. Therefore, the present invention uses the plant polyphenol edible foaming gel obtained in Example 1 to evaluate its effect of removing fecal odor during fecal fermentation.

[0122] 0.5 g of the plant polyphenol edible foaming gel prepared in Example 1 was added to 100 g of feces for fermentation experiments. The microbial community composition and statistical analysis during fecal fermentation are as Figure 3 shown: As Figure 3A shows that in the experimental group, the abundances of Enterobacteriaceae and Enterococcaceae were both significantly decreased. Microorganisms of Enterobacteriaceae and Enterococcaceae are the main producers of volatile odor compounds such as hydrogen sulfide, indole, and amines. As Figure 3 B and 3C show that after 24 hours of fermentation, sulfate-reducing bacteria and Campylobacter involved in sulfur metabolism in the experimental group were significantly reduced, resulting in a significant reduction in dimethyl sulfoxide. As Figure 3 E indicates that the analysis of indicator species shows that Faecalibacterium prausnitzii and Bifidobacterium pseudocatenulatum in the experimental group were significantly enriched. These two probiotics have anti-inflammatory properties and can inhibit the growth of pathogenic bacteria and odor-producing bacteria. As Figure 3 H shows that Lactobacillaceae, Bifidobacteriaceae, and Ruminococcaceae in the experimental group were significantly increased, indicating that the edible foaming gel of plant polyphenols may promote the growth of these beneficial flora by competitively excluding Enterobacteriaceae and Enterococcaceae. The edible foaming gel of plant polyphenols can effectively regulate the composition of intestinal flora, inhibit bacteria that produce fecal odor, and reduce volatile body odor compounds, showing dose- and time-dependence. After the intervention of the edible foaming gel of plant polyphenols, the key flora related to fecal odor, including Enterobacteriaceae, Enterococcaceae, and Desulfovibrionaceae, were significantly inhibited, while the growth of beneficial flora, including Faecalibacterium prausnitzii and Bifidobacterium pseudocatenulatum, was promoted.

[0123] The above are only the preferred embodiments of the present invention. It should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. An edible foaming gel capable of removing oral odor and fecal odor, characterized in that, The solid content of the edible foaming gel is 85 - 90%, and the solid composition components include, by weight: 1 - 5 parts of protein powder, 0.5 - 1 part of colloid, 0.1 - 0.5 part of foam stabilizer, and 1 - 2 parts of plant polyphenols.

2. The edible foamed gel according to claim 1, wherein The protein powder includes one or more of soy hydrolyzed protein powder, wheat hydrolyzed protein powder, hydrolyzed whey protein powder, and hydrolyzed ovalbumin; and / or The colloid includes one or more of konjac gum, sodium alginate, carrageenan, gellan gum, xanthan gum, and guar gum; and / or The foam stabilizer includes one or more of nanocellulose, polyglycerol ricinoleate, and calcium stearoyl lactate; and / or The plant polyphenols include one or more of sugarcane polyphenols, dendrobium officinale polyphenols, mulberry leaf polyphenols, tea polyphenols, and apple polyphenols.

3. The edible foamed gel according to claim 2, wherein The plant polyphenols are composed of sugarcane polyphenols, dendrobium officinale polyphenols, mulberry leaf polyphenols, tea polyphenols, and apple polyphenols in a mass ratio of (5 - 10):(1 - 3):(1 - 2):(1 - 3):(1 - 3).

4. A preparation method of an edible foaming gel capable of removing oral odor and fecal odor, characterized in that, It includes the following steps: S1. Dissolve the protein powder in water, stir and disperse it, then add the colloid and foam stabilizer and continue to stir until a protein gel solution is formed; S2. Adjust the protein gel solution obtained in step S1 to a weakly acidic or neutral pH, add plant polyphenols, stir and disperse to obtain a protein - polyphenol gel solution; S3. Dry the protein - polyphenol gel solution obtained in S2 to obtain the edible foaming gel.

5. The method according to claim 4, wherein In step S1), the protein powder includes one or more of soy hydrolyzed protein powder, wheat hydrolyzed protein powder, hydrolyzed whey protein powder, and hydrolyzed ovalbumin, and / or The mass concentration of the protein powder is 1 - 5%.

6. The method according to claim 4, wherein In step S1), the colloid includes one or more of konjac gum, sodium alginate, carrageenan, gellan gum, xanthan gum, and guar gum, and / or The mass concentration of the colloid is 0.5 - 1%.

7. The method according to claim 4, characterized in that, In step S1), the foam stabilizer includes one or more of nanocellulose, polyglycerol ricinoleate, and calcium stearoyl lactate, and / or The mass concentration of the foam stabilizer is 0.1 - 0.5%.

8. The method according to claim 4, characterized in that, In step S2), the plant polyphenols include one or more of sugarcane polyphenols, dendrobium officinale polyphenols, mulberry leaf polyphenols, tea polyphenols, and apple polyphenols, and / or Preferably, the plant polyphenols are composed of sugarcane polyphenols, dendrobium officinale polyphenols, mulberry leaf polyphenols, tea polyphenols, and apple polyphenols in a mass ratio of (5 - 10):(1 - 3):(1 - 2):(1 - 3):(1 - 3), and / or The mass concentration of the plant polyphenols is 1 - 2%.

9. The method according to claim 4, characterized in that In step S2), the pH of the protein gel solution is adjusted to 6.5 - 7.0; and / or In step S3), the drying method of the protein - polyphenol gel solution is one of spray drying, vacuum drying, and freeze - drying.

10. Application of the edible foaming gel according to any one of claims 1 - 3 or the edible foaming gel capable of removing oral odor and fecal odor prepared by the method according to any one of claims 4 - 9 in food, wherein the food includes ordinary food, health food, formula food for special medical purposes, or pet food.

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