Edible towel gourd extract composition and preparation method thereof
Through water, limonene ethanol solution extraction and rice bran protein and lignin treatment, combined with polina-lutein fermentation broth, the problem of reduced activity of loofah extract in food processing is solved, and efficient antioxidant and stability improvement is achieved.
Patent Information
- Application Number
- CN202510445106.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-10
- Publication Date
- 2025-08-01
AI Technical Summary
During the process of food processing and storage, loofah extract is susceptible to factors such as light, heat, and oxygen, resulting in a decrease in activity, and is easily decomposed by microorganisms, affecting its antioxidant effect.
The loofah components were extracted twice with water and limonene ethanol solution, combined with rice bran protein and lignan treatment, and formed a porous structure by vacuum freeze drying to enhance stability; and mixed with the loofah extract through voluterine-lutein fermentation broth to enhance antioxidant properties.
It improves the retention and stability of active ingredients in loofah extract, enhances antioxidant and anti-inflammatory effects, and achieves multi-dimensional bioavailability improvement.
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of food processing, and relates to a composition of an edible loofah extract and a preparation method thereof. Background Art
[0002] Loofah is rich in nutrients and almost the whole body can be used as medicine, containing a large amount of vitamins and minerals. The saponins, loofah bitter substances, mucilage, xylan, citrulline and interferon it contains are of great help to human physiological health.
[0003] The antioxidant components in the loofah extract may undergo chemical changes under the influence of factors such as light, heat and oxygen during food processing and storage, resulting in reduced activity. Therefore, appropriate measures need to be taken to improve the chemical stability of the extract. And the active components in the loofah extract may be decomposed by the action of microorganisms, thus reducing its antioxidant effect. Therefore, when adding loofah extract to food, attention needs to be paid to the hygienic conditions and microbial control of the product.
[0004] Therefore, it is necessary to prepare a composition that can give full play to the role of the loofah extract to help promote human health. Summary of the Invention
[0005] The purpose of the present invention is to provide a composition of an edible loofah extract and a preparation method thereof, and the prepared loofah extract has excellent antioxidant properties.
[0006] The purpose of the present invention can be achieved by the following technical solutions:
[0007] A composition of an edible loofah extract, comprising the following components in parts by weight: 50 - 70 parts of loofah extract, 5 - 10 parts of raspberry extract, 5 - 10 parts of licorice extract, 5 - 10 parts of blueberry extract, 3 - 5 parts of L - arabinose, 3 - 5 parts of mixed bacterial liquid and 15 - 20 parts of deionized water;
[0008] Among them, the preparation process of the loofah extract is obtained by extracting twice with water and limonene ethanol solution and then treating with rice bran protein and lignans, and the mixed bacterial liquid is prepared by fermenting Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium.
[0009] Further, the preparation process of the loofah extract is as follows:
[0010] S1. Dry the sliced loofah at 60 - 65 °C for 12 h, cool to room temperature and grind at a speed of 400 r / min for 1 h to obtain loofah powder;
[0011] S2. Mix deionized water and loofah powder evenly, perform a single extraction under heating conditions, and after naturally cooling to room temperature, filter to obtain a primary extract and residue.
[0012] S3. Re-extract the residue with a mixed solution of limonene and ethanol, and after washing, filtering, and ultraviolet sterilization, obtain a secondary extract. Mix the primary extract and the secondary extract to obtain an extract mixture.
[0013] S4. At 50 °C, dissolve rice bran protein in deionized water to prepare a 10 mg / mL rice bran protein solution. Mix 10 - 15 parts of the rice bran protein solution, 4 - 6 parts of lignans, and 30 - 40 parts of the extract mixture, and obtain the said loofah extract after vacuum freeze-drying.
[0014] Furthermore, the preparation method of the mixed bacterial liquid includes the following steps:
[0015] Stir and mix polygonatum sibiricum extract, lutein, and deionized water with a mass ratio of (1 - 1.5):(0.2 - 0.3):10 to obtain a culture solution. After performing pasteurization on the culture solution, add a mixed bacterium with a cell concentration of 10 7 cfu / mL to the culture solution according to an inoculation amount of 6 - 7% of the culture solution mass. After fermentation, obtain a mixed fermentation broth, wherein the mixed bacterium is Lactobacillus plantarum, Lactobacillus rhamnosus, and Bifidobacterium with a mass ratio of 1:1:1.
[0016] Furthermore, in step S2, the mass ratio of the deionized water to the loofah powder is (15 - 20):1.
[0017] Furthermore, in step S2, the conditions for the single extraction under heating conditions are to perform a single extraction at 70 - 75 °C for 4 - 6 h.
[0018] Furthermore, the specific treatment process in step S3 is: mix a mixed solution of limonene and ethanol with a mass ratio of (6 - 10):1 with the residue, let it stand at 65 - 75 °C for 1 - 2 h, naturally cool to room temperature, wash with deionized water, then filter and perform ultraviolet sterilization to obtain a secondary extract. Mix the primary extract and the secondary extract to obtain an extract mixture, wherein the mass ratio of limonene to ethanol in the mixed solution of limonene and ethanol is 1:25.
[0019] Furthermore, in step S4, the temperature of the vacuum freeze-drying is -70 °C and the time is 2 h.
[0020] Furthermore, the obtained loofah extract in S4 is stored in a light-proof environment at a temperature of 25 °C and a humidity of 20%.
[0021] Furthermore, the fermentation conditions are 30-35° C. and anaerobic environment for 18-20 hours.
[0022] A method for preparing an edible sponge gourd extract composition comprises the following steps:
[0023] Step 1: Add loofah extract, raspberry extract, licorice extract, and blueberry extract to a container according to parts by weight, mix well, and then keep warm at 50-55° C. for 6-8 minutes to obtain a mixture A;
[0024] Step 2: After L-arabinose, the mixed bacterial solution and deionized water are stirred and mixed, the mixture is added to the mixed material A, and the mixture is naturally cooled to room temperature to obtain the edible sponge gourd extract composition.
[0025] The present invention extracts fresh loofah by first extracting it with water, effectively extracting water-soluble components such as loofah polysaccharides, polypeptides, water-soluble vitamins, and some flavonoid glycosides. The residue remaining after the primary extraction is then treated with an organic solvent, wherein the solvent is a mixed solution of limonene and ethanol. Limonene is added to a traditional ethanol extractant, and through its fat solubility and synergistic solvent effect, the fat-soluble active components in the loofah residue are efficiently extracted. This complements the water extraction step to achieve full component extraction. Limonene, as a natural compound, has excellent solubility and permeability. This solvent system can effectively extract volatile oils, fat-soluble vitamins, terpenes, and steroid compounds from the loofah. Ethanol can adjust the polarity of the mixed solvent, promoting the dissolution of fat-soluble components under temperature control, preventing excessive ethanol volatilization, and preventing the decomposition of heat-sensitive components.
[0026] After the extraction, washing with deionized water can remove solvent residues, wash away excess limonene and ethanol, and reduce the risk of toxicity.
[0027] The extract is mixed with a rice bran protein solution and lignans, and freeze-dried to produce a loofah extract. The rice bran protein acts as a carrier, encapsulating the active ingredients through hydrogen bonding or hydrophobic interactions, preventing oxidative degradation and improving stability. The lignans, with their antioxidant and anti-inflammatory properties, inhibit lipid oxidation and microbial growth, enhancing product efficacy together with the loofah extract. Freeze-drying forms the mixture into a porous structure. During freeze-drying, the proteins form a scaffolding structure, preserving the extract's biological activity and maximizing the retention of the active ingredients in the loofah extract. This also facilitates reconstitution and subsequent mixing with other ingredients.
[0028] Moreover, through the mixture of the polygonatum - lutein fermentation broth and the loofah extract, a multi - dimensional synergistic improvement in antioxidant, anti - inflammatory, microecological regulation, and bioavailability has been achieved. Among them, the mixture of the polygonatum extract and lutein is used as the culture medium, which can effectively scavenge free radicals and other oxidizing substances by synergistically enhancing the free radical scavenging ability, thereby protecting biological macromolecules such as the cell membrane, protein, and DNA of probiotics from damage, which helps to maintain the normal physiological functions and metabolic activities of probiotics.
[0029] Advantages of the present invention:
[0030] In the preparation process of the loofah extract of the present invention, a mixed solution of water, limonene, and ethanol is used for treatment, so as to more efficiently extract the water - soluble and fat - soluble components in the loofah, improving the retention rate of active ingredients in the loofah extract; then, it is mixed with the rice bran protein solution and lignans, and the loofah extract is prepared by freeze - drying, thereby improving the stability and antioxidant properties of the loofah extract. The strains are cultured with the polygonatum - lutein culture medium and then mixed with the loofah extract, and act together with other components to obtain a composition with excellent antioxidant properties. Specific embodiments
[0031] To further elaborate on the technical means and effects adopted by the present invention to achieve the intended invention purpose, the following examples are provided to describe in detail the specific embodiments, structures, features, and their effects according to the present invention.
[0032] In the following examples and comparative examples:
[0033] In the mixed solution of limonene and ethanol, the mass ratio of limonene to ethanol is 1:25;
[0034] Licorice extract, polygonatum extract, raspberry extract: purchased from Fufeng Snowt Bio - tech Co., Ltd.; blueberry extract: purchased from Nanjing Zelang Bio - tech Co., Ltd.; L - arabinose: purchased from Zhengzhou Longsheng Chemical Products Co., Ltd.; limonene: purchased from Jiangxi Global Natural Flavors Co., Ltd.; rice bran protein: purchased from Xi'an Kangnuo Chemical Co., Ltd.; lignans: purchased from Fufeng Snowt Bio - tech Co., Ltd.; lutein: purchased from Shanghai Yuanye Bio - tech Co., Ltd.
[0035] Example 1
[0036] Preparation of loofah extract:
[0037] S1. The sliced loofah is dried at 60 °C for 12 h, cooled to room temperature, and then ground at a speed of 400 r / min for 1 h to obtain loofah powder;
[0038] S2. Mix deionized water and loofah powder with a mass ratio of 15:1 evenly, extract once for 4 h when heated to 70 °C, and after naturally cooling to room temperature, filter to obtain the first extract and the residue.
[0039] S3. Mix the mixed solution of limonene and ethanol with a mass ratio of 6:1 with the residue, let it stand for 1 h at 65 - 75 °C, wash it with deionized water after naturally cooling to room temperature, then filter and perform ultraviolet sterilization treatment to obtain the second extract, and mix the first extract and the second extract to obtain the extract mixture.
[0040] S4. At 50 °C, dissolve rice bran protein in deionized water to prepare a 10 mg / mL rice bran protein solution, mix 10 parts of the rice bran protein solution, 4 parts of lignans and 30 parts of the extract mixture, and obtain the said loofah extract after vacuum freezing at -70 °C for 2 h.
[0041] Preparation of the mixed bacterial liquid:
[0042] Stir and mix polygonatum extract, lutein and deionized water with a mass ratio of 1:0.2:10 to obtain a culture solution. After performing pasteurization on the culture solution, add the mixed bacteria with a cell concentration of 10 7 cfu / mL to the culture solution according to an inoculation amount of 6% of the mass of the culture solution, and ferment for 18 h at 30 °C in an anaerobic environment to obtain a mixed fermentation broth, wherein the mixed bacteria are Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium with a mass ratio of 1:1:1.
[0043] Preparation of the composition of the edible loofah extract:
[0044] Step 1. By weight, add 50 parts of loofah extract, 5 parts of raspberry extract, 5 parts of licorice extract, and 5 parts of blueberry extract to a container, mix evenly and keep warm at 50 °C for 6 min to obtain mixture A.
[0045] Step 2. Stir and mix 3 parts of L - arabinose, 3 parts of the mixed bacterial liquid and 15 parts of deionized water, then add them to mixture A, and naturally cool to room temperature to obtain the composition of the edible loofah extract.
[0046] Example 2
[0047] Preparation of loofah extract:
[0048] S1. Dry the sliced loofah at 62 °C for 12 h, and after cooling to room temperature, grind it at a speed of 400 r / min for 1 h to obtain loofah powder.
[0049] S2. Mix deionized water and loofah powder with a mass ratio of 18:1 evenly, extract once for 5 h when heated to 72 °C, and after naturally cooling to room temperature, filter to obtain the first extract and the residue.
[0050] S3. Mix the mixed solution of limonene and ethanol with a mass ratio of 7:1 with the filter residue, let it stand at 70 °C for 1.5 h, wash it with deionized water after naturally cooling to room temperature, and then obtain the secondary extract through filtration and ultraviolet sterilization. Mix the primary extract and the secondary extract to obtain the extract mixture;
[0051] S4. At 50 °C, dissolve rice bran protein in deionized water to prepare a rice bran protein solution with a concentration of 10 mg / mL. Mix 12 parts of the rice bran protein solution, 5 parts of lignans and 35 parts of the extract mixture, and obtain the loofah extract after vacuum freezing at -70 °C for 2 h.
[0052] Preparation of the mixed bacterial liquid:
[0053] Stir and mix the polygonatum extract, lutein and deionized water with a mass ratio of 1.3:0.25:10 to obtain a culture solution. After pasteurizing the culture solution, add the mixed bacteria with a concentration of 10 7 cfu / mL to the culture solution according to an inoculation amount of 6.5% of the culture solution mass, and ferment at 33 °C in an anaerobic environment for 19 h to obtain a mixed fermentation broth, wherein the mixed bacteria are Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium with a mass ratio of 1:1:1.
[0054] Preparation of the composition of the edible loofah extract:
[0055] Step 1. By weight, add 60 parts of loofah extract, 7 parts of raspberry extract, 6 parts of licorice extract, and 7 parts of blueberry extract to a container, mix evenly, and keep warm at 53 °C for 7 min to obtain mixture A;
[0056] Step 2. Stir and mix 4 parts of L-arabinose, 4 parts of the mixed bacterial liquid and 18 parts of deionized water, and add them to mixture A, and naturally cool to room temperature to obtain the composition of the edible loofah extract.
[0057] Example 3
[0058] Preparation of loofah extract:
[0059] S1. Dry the sliced loofah at 65 °C for 12 h, cool to room temperature, and grind it at a speed of 400 r / min for 1 h to obtain loofah powder;
[0060] S2. Mix the deionized water and loofah powder with a mass ratio of 20:1 evenly, extract once at 75 °C for 6 h, and after naturally cooling to room temperature, filter to obtain the primary extract and the filter residue;
[0061] S3. Mix the mixed solution of limonene and ethanol with a mass ratio of 10:1 with the filter residue, let it stand at 75 °C for 2 h, wash it with deionized water after naturally cooling to room temperature, and then perform filtration and ultraviolet sterilization to obtain a secondary extract. Mix the primary extract and the secondary extract to obtain an extract mixture;
[0062] S4. At 50 °C, dissolve rice bran protein in deionized water to prepare a 10 mg / mL rice bran protein solution. Mix 15 parts of the rice bran protein solution, 6 parts of lignans, and 40 parts of the extract mixture, and then obtain the loofah extract after vacuum freezing at -70 °C for 2 h.
[0063] Preparation of the mixed bacterial liquid:
[0064] Stir and mix polygonatum extract, lutein, and deionized water with a mass ratio of 1.5:0.3:10 to obtain a culture solution. After performing pasteurization on the culture solution, add mixed bacteria with a cell concentration of 10 7 cfu / mL to the culture solution according to an inoculation amount of 7% of the culture solution mass, and ferment at 35 °C in an anaerobic environment for 20 h to obtain a mixed fermentation broth, wherein the mixed bacteria are Lactobacillus plantarum, Lactobacillus rhamnosus, and Bifidobacterium with a mass ratio of 1:1:1.
[0065] Preparation of the composition of the edible loofah extract:
[0066] Step 1. By weight, add 70 parts of loofah extract, 10 parts of raspberry extract, 10 parts of licorice extract, and 10 parts of blueberry extract to a container, mix them evenly, and keep them warm at 55 °C for 8 min to obtain mixture A;
[0067] Step 2. Stir and mix 5 parts of L-arabinose, 5 parts of the mixed bacterial liquid, and 20 parts of deionized water, and then add them to mixture A, and naturally cool to room temperature to obtain the composition of the edible loofah extract.
[0068] Comparative Example 1
[0069] The difference between Comparative Example 1 and Example 1 is that the specific process in step S3 of Comparative Example 1 is as follows:
[0070] S3. Mix ethanol with a mass ratio of 6:1 with the filter residue, let it stand at 65 °C for 1 h, wash it with deionized water after naturally cooling to room temperature, and then perform filtration and ultraviolet sterilization to obtain a secondary extract. Mix the primary extract and the secondary extract to obtain an extract mixture; the remaining operations are the same.
[0071] Comparative Example 2
[0072] The difference between Comparative Example 2 and Example 1 is that rice bran protein was not added in step S4 of Comparative Example 2, and the remaining operations are the same.
[0073] Comparative Example 3
[0074] The difference between Comparative Example 3 and Example 1 is that in step S4 of Comparative Example 3, no rice bran protein solution and lignans were added, and the rest of the operations were the same.
[0075] Comparative Example 4
[0076] The difference between Comparative Example 4 and Example 1 is that lutein was not added during the preparation of the mixed bacterial solution in Comparative Example 4, and the rest of the operations were the same.
[0077] Performance test:
[0078] Antioxidant performance test was carried out by measuring the DPPH radical scavenging rate.
[0079] Test method: The products prepared in Examples 1-3 and Comparative Examples 1-4 were used as test samples. 2.0 mL of 120 μmol / L DPPH radical solution was added to 20 μL of the test sample. The same volume of DPPH radical solution with double-distilled water of the same dose instead of the sample was used as a control (A0). 2.0 mL of 50% ethanol was used to zero instead of the DPPH radical solution. After standing at 25 °C for 20 min, the absorbance value (A sample) of the DPPH radical mixed solution at 520 nm was measured. The scavenging ability was expressed as the scavenging rate. It was repeated 3 times and calculated according to the formula: DPPH radical scavenging rate % = (A0 - A sample) × 100 / A0. The test results are shown in the following table:
[0080] Group DPPH free radical scavenging rate % Example 1 76.4 Example 2 77.9 Example 3 75.2 Comparative Example 1 71.8 Comparative Example 2 69.5 Comparative Example 3 65.3 Comparative Example 4 69.3
[0081] According to the above data, it can be seen that the composition prepared by the present invention has excellent antioxidant effects.
[0082] The above are only the preferred embodiments of the present invention, and do not limit the present invention in any form. Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments by using the above-disclosed technical content within the scope of the technical solution of the present invention. However, as long as it does not depart from the content of the technical solution of the present invention, any brief modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention still fall within the scope of the technical solution of the present invention.
Claims
1. A composition of an edible sponge gourd extract, characterized in that, It comprises the following components in parts by weight: 50 to 70 parts of loofah extract, 5 to 10 parts of raspberry extract, 5 to 10 parts of licorice extract, 5 to 10 parts of blueberry extract, 3 to 5 parts of L-arabinose, 3 to 5 parts of mixed bacterial liquid and 15 to 20 parts of deionized water; Among them, the preparation process of the loofah extract is obtained by extracting twice with water and limonene ethanol solution and then treating with rice bran protein and lignans. The mixed bacterial liquid is prepared by fermenting Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium.
2. The composition of the edible loofah extract according to claim 1, characterized in that, The preparation process of the loofah extract is as follows: S1. Cut the loofah into thin slices, dry it at 60 to 65 °C for 12 h, cool it to room temperature, and grind it at a speed of 400 r / min for 1 h to obtain loofah powder; S2. Mix deionized water and loofah powder evenly, extract once under heating conditions, and after natural cooling to room temperature, filter to obtain a primary extract and filter residue; S3. Re-extract the filter residue with a mixed solution of limonene ethanol, and through washing, filtering and ultraviolet sterilization treatment, obtain a secondary extract. Mix the primary extract and the secondary extract to obtain an extract mixture; S4. At 50 °C, dissolve rice bran protein in deionized water to prepare a rice bran protein solution with a concentration of 10 mg / mL. Mix 10 to 15 parts of the rice bran protein solution, 4 to 6 parts of lignans and 30 to 40 parts of the extract mixture, and obtain the loofah extract after vacuum freeze-drying.
3. The composition of the edible sponge gourd extract according to claim 1, wherein The preparation method of the mixed bacterial liquid includes the following steps: After stirring and mixing polygonatum extract, lutein and deionized water with a mass ratio of (1-1.5):(0.2-0.3):10, a culture medium is obtained. After pasteurizing the culture medium, a mixed bacteria with a concentration of 10 7 cfu / mL is added to the culture medium according to an inoculation amount of 6-7% of the mass of the culture medium, and a mixed fermentation broth is obtained through fermentation. The mixed bacteria are Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium with a mass ratio of 1:1:
1.
4. The composition of the edible sponge gourd extract according to claim 2, characterized in that, In step S2, the mass ratio of the deionized water to the loofah powder is (15 to 20):
1.
5. The composition of the edible loofah extract according to claim 2, characterized in that, In step S2, the conditions for the first extraction under heating conditions are to extract at 70 to 75 °C for 4 to 6 h.
6. The composition of the edible loofah extract according to claim 2, characterized in that, The specific treatment process in step S3 is: Mix a mixed solution of limonene ethanol with a mass ratio of (6 to 10):1 with the filter residue, let it stand at 65 to 75 °C for 1 to 2 h, naturally cool to room temperature, wash with deionized water, and then through filtration and ultraviolet sterilization treatment, obtain a secondary extract. Mix the primary extract and the secondary extract to obtain an extract mixture, wherein the mass ratio of limonene to ethanol in the mixed solution of limonene ethanol is 1:
25.
7. The composition of the edible loofah extract according to claim 2, characterized in that, In step S4, the temperature of the vacuum freeze-drying is -70 °C and the time is 2 h.
8. The composition of the edible loofah extract according to claim 2, wherein The loofah extract prepared in S4 is stored in a light-proof environment at a temperature of 25 °C and a humidity of 20%.
9. The composition of the edible loofah extract according to claim 3, characterized in that, The conditions for the fermentation are to ferment at 30 to 35 °C in an anaerobic environment for 18 to 20 h.
10. A method for preparing a composition of an edible towel gourd extract as described in any one of claims 1-9, characterized in that, It includes the following steps: Step 1. By weight, add loofah extract, raspberry extract, licorice extract, and blueberry extract into a container, mix evenly, and keep warm at 50 to 55 °C for 6 to 8 min to obtain mixture A; Step 2. Stir and mix L-arabinose, liquid xylose, the mixed bacterial liquid and deionized water, and then add them into mixture A, and naturally cool to room temperature to obtain the edible composition of the loofah extract.