Oral whitening composition and health drink containing same

Abstract

The invention discloses an oral whitening composition. Comprising the following components in parts by weight: 0.2 to 2 parts of black tomato concentrated pulp, 0.1 to 2 parts of white tomato concentrated powder, 0.2 to 2 parts of collagen tripeptide, 0.01 to 0.2 part of white pomegranate concentrated powder, 0.03 to 2 parts of lalang grass rhizome powder, 0.2 to 1.5 parts of gamma-aminobutyric acid, 0.1 to 1 part of aronia concentrated juice, 0.1 to 1 part of xylo-oligosaccharide syrup, 0.01 to 0.2 part of Guanshania orientalis concentrated powder, 0.1 to 1 part of emblic leafflower fruit powder, 0.001 to 0.002 part of nicotinamide, 0.01 to 0.2 part of yeast extract, 0.1 to 0.7 part of vitamin C and 2 to 7 parts of fructo-oligosaccharide. The oral whitening composition disclosed by the invention can achieve a more efficient and safer oral whitening effect.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods, and in particular to an oral whitening composition and a health drink containing the same. Background Art

[0002] Oral whitening is an important area of ​​beauty and health, with core technologies focusing on inhibiting melanin synthesis, enhancing antioxidant capacity, and regulating skin metabolism. Current mainstream solutions have the following characteristics and limitations:

[0003] 1. Mainly single ingredient or simple compounding. Existing technologies mostly rely on single active ingredients or basic combinations, such as vitamins: represented by vitamin C and niacinamide, which achieve whitening by inhibiting tyrosinase or blocking melanin transport, but single ingredients are easily affected by metabolism in the body and have limited effects (such as the plasma half-life of vitamin C is only 30 minutes). Plant extracts: White tomatoes, licorice extracts, etc. are widely used because they contain active substances such as lycopene and glycyrrhizin (such as the collagen drink disclosed in CN117297008A), but most solutions simply stack ingredients.

[0004] Second, the action pathway is single and multi-target regulation is insufficient. Melanogenesis is a complex process involving multiple genes and multiple signaling pathways, including: tyrosinase catalysis (rate-limiting step); MITF transcription factor activation (upstream regulation); oxidative stress induction (such as free radicals enhancing tyrosinase activity); melanosome transport (such as keratinocyte phagocytosis efficiency). Existing technologies often focus on a single link. For example, CN117694549A only inhibits tyrosinase through elastin peptides and plant polyphenols, and does not involve the promoting effect of inflammatory factors (such as IL-6) on melanin production, resulting in limited whitening efficiency.

[0005] 3. Oral bioavailability and stability issues are prominent. Ingredients are easily degraded: In liquid dosage forms, polyphenols and vitamins are easily inactivated due to oxidation or acidic or alkaline environments (for example, a beverage must be refrigerated and has a shelf life of only 12 months). Low absorption efficiency: Traditional oral methods lack targeted delivery technology. For example, unencapsulated vitamin C loses more than 50% of its activity after passing through the gastrointestinal tract, and dietary fiber (such as oligofructose) only acts as an intestinal regulator and does not form absorption synergy with whitening ingredients.

[0006] Therefore, developing a safe, effective and whitening composition has important practical significance. Summary of the Invention

[0007] Therefore, based on the above-mentioned defects of the prior art, the present invention provides an oral whitening composition and a health drink containing the composition.

[0008] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0009] A first aspect of the present invention provides an oral whitening composition, comprising the following components in parts by weight: 0.2-2 parts of black tomato concentrated pulp, 0.1-2 parts of white tomato concentrated powder, 0.2-2 parts of collagen tripeptide, 0.01-0.2 parts of white pomegranate concentrated powder, 0.03-2 parts of Imperata root powder, 0.2-1.5 parts of gamma-aminobutyric acid, 0.1-1 parts of aronia berry concentrated juice, 0.1-1 parts of xylo-oligosaccharide syrup, 0.01-0.2 parts of Guanshan cherry concentrated powder, 0.1-1 parts of emblica powder, 0.001-0.002 parts of niacinamide, 0.01-0.2 parts of yeast extract, 0.1-0.7 parts of vitamin C, and 2-7 parts of oligofructose.

[0010] Furthermore, the mass ratio of the black tomato concentrated pulp to the white tomato concentrated powder is 1:0.5-1.

[0011] Furthermore, the preparation method of the black tomato concentrated pulp is:

[0012] S1. Add 0.2-0.5% of the mass of black tomatoes to a complex enzyme solution prepared with deionized water to a concentration of 2000-3000 U / mL and adjust the pH to 4.5-5.5;

[0013] S2. Cut the black tomatoes into pieces and mix them with the enzymatic hydrolysis solution at a mass ratio of 1:1 to 1.5. Stir and hydrolyze at a constant temperature of 40 to 50°C for 1 to 2 hours at a stirring speed of 50 to 80 rpm to fully break down the cell walls.

[0014] S3. After the enzymatic hydrolysis is completed, the temperature is rapidly raised to 80-85°C and maintained for 5-10 minutes; the enzymatic hydrolyzate is then filtered using a filter cloth, the filtrate is collected and the pomace is removed; then, the filtrate is filtered using a microporous membrane to obtain a clarified black tomato extract;

[0015] S4. The black tomato extract was concentrated using a vacuum concentrator, with the vacuum level controlled at -0.06 to -0.08 MPa and the concentration temperature at 40 to 50°C; the extract was concentrated to a Baume degree of 25 to 30, corresponding to a solids content of 35 to 45%, with an anthocyanin retention rate of ≥90%;

[0016] S5. Add an antioxidant at 0.1-0.5% of the concentrate mass and adjust the pH to 3.5-4.5 to stabilize the anthocyanin structure;

[0017] S6. The concentrated pulp is homogenized using a high-pressure homogenizer at a pressure of 15 to 20 MPa to obtain the black tomato concentrated pulp by making the particle size ≤ 2 μm.

[0018] Furthermore, in step S1, the complex enzyme is composed of cellulase and pectinase in a mass ratio of 2:1.

[0019] Furthermore, in step S3, the pore size of the filter cloth is 80-100 mesh, and the pore size of the microporous filter membrane is 0.45 micron.

[0020] Furthermore, in step S6, the antioxidant includes at least one of vitamin C and citric acid.

[0021] Furthermore, in some preferred embodiments, the oral whitening composition comprises the following components in parts by weight: 0.5-1.8 parts of black tomato concentrated pulp, 0.3-1.5 parts of white tomato concentrated powder, 0.4-1.8 parts of collagen tripeptide, 0.05-0.15 parts of white pomegranate concentrated powder, 0.05-1.8 parts of Imperata root powder, 0.3-1.2 parts of γ-aminobutyric acid, 0.2-1 parts of wild berry concentrated juice, 0.3-1 parts of xylo-oligosaccharide syrup, 0.01-0.1 parts of Guanshan cherry concentrated powder, 0.1-0.5 parts of emblica powder, 0.001-0.002 parts of niacinamide, 0.01-0.1 parts of yeast extract, 0.3-0.6 parts of vitamin C, and 3-6 parts of oligofructose.

[0022] Furthermore, in some preferred embodiments, the oral whitening composition comprises the following components in parts by weight: 1.5 parts of black tomato concentrated pulp, 1 part of white tomato concentrated powder, 1 part of collagen tripeptide, 0.1 part of white pomegranate concentrated powder, 0.5 part of Imperata root powder, 0.8 part of γ-aminobutyric acid, 0.3 part of wild berry concentrated juice, 0.5 part of xylo-oligosaccharide syrup, 0.1 part of Guanshan cherry concentrated powder, 0.4 part of emblica powder, 0.001 part of niacinamide, 0.05 part of yeast extract, 0.4 part of vitamin C, and 5 parts of oligofructose.

[0023] A second aspect of the present invention provides a health drink, which contains the above-mentioned oral whitening composition.

[0024] Furthermore, the health drink also includes additives and water, and the additives include one or more of fruit juice, sugar alcohol, acidulant, sweetener, thickener, and edible flavoring.

[0025] Furthermore, the fruit juice is one or more of concentrated apple juice, concentrated lemon juice, and concentrated blueberry juice.

[0026] Furthermore, the sugar alcohol is one or more of sorbitol, mannitol, erythritol, maltitol, and xylitol.

[0027] Furthermore, the edible flavor is one or more of orange flavor, lemon flavor, strawberry flavor, blueberry flavor, apple flavor, and rose flavor.

[0028] Furthermore, the thickener is at least one of mannitol, gum arabic and guar gum.

[0029] Furthermore, the sweetener is one or more of brown sugar, trichloroglucose, steviol glycoside, aspartame, and neotame.

[0030] Furthermore, the acidulant is one or more of citric acid, lactic acid, tartaric acid, fumaric acid, and sodium citrate.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] 1. The whitening composition provided by the present invention comprises black tomato concentrate and white tomato concentrate powder. The black tomato concentrate is rich in active substances such as anthocyanins and polyphenols, while the white tomato concentrate powder is rich in lycopene. The combination of the two can form a "tyrosinase inhibition + free radical scavenging" dual pathway, thereby synergistically inhibiting tyrosinase activity and improving the ability to scavenge free radicals.

[0033] 2. The whitening composition provided by the present invention comprises γ-aminobutyric acid and oligoxylose syrup. γ-aminobutyric acid can regulate the secretion of the inflammatory factor IL-6 and reduce the production of melanin induced by oxidative stress, thereby improving the whitening effect; and oligoxylose syrup has strong prebiotic activity, which can promote the secretion of short-chain fatty acids (such as butyric acid) by proliferating intestinal Lactobacillus, enhance the expression of intestinal epithelial tight junction proteins, and increase the absorption rate of polyphenol components by 40%, thereby establishing a positive cycle of "regulating intestinal microecology-enhancing ingredient absorption-enhancing whitening effect", thereby helping to improve the tyrosinase inhibition rate and DPPH free radical scavenging rate.

[0034] 3. The whitening composition provided by the present invention also contains collagen tripeptide and vitamin C. Collagen tripeptide can directly replenish skin collagen, while vitamin C can promote collagen synthesis. The two can jointly improve the skin barrier and indirectly enhance the retention rate of whitening ingredients, thereby helping to improve the whitening effect.

[0035] 4. In the present invention, when preparing the black tomato concentrate, low-temperature vacuum concentration (≤50°C) is used to protect the activity of black tomato polyphenols. At the same time, by adding antioxidants and adjusting the appropriate pH, the anthocyanins therein are protected to reduce decomposition. As a result, the anthocyanins and polyphenols in the black tomato concentrate can maintain a high activity, which is beneficial to improving the tyrosinase inhibition rate and DPPH free radical scavenging rate. DETAILED DESCRIPTION

[0036] The present invention will be further described below with reference to specific examples so that those skilled in the art can better understand the present invention and implement it, but the examples are not intended to limit the present invention.

[0037] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as commonly understood by those skilled in the art to which this invention pertains. The terms used in this specification are for the purpose of describing specific embodiments only and are not intended to limit the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0038] Unless otherwise specified, the experimental methods used in the following examples and comparative examples are conventional methods, and the materials and reagents used are all commercially available unless otherwise specified.

[0039] Example 1

[0040] This embodiment provides an oral whitening composition, comprising the following components in parts by weight: 1.5 parts of black tomato concentrate, 1 part of white tomato concentrate powder, 1 part of collagen tripeptide, 0.1 part of white pomegranate concentrate powder, 0.5 part of Imperata root powder, 0.8 part of gamma-aminobutyric acid, 0.3 part of aronia berry concentrated juice, 0.5 part of xylo-oligosaccharide syrup, 0.1 part of Prunus guanshanensis concentrate powder, 0.4 part of emblica powder, 0.001 part of niacinamide, 0.05 part of yeast extract, 0.4 part of vitamin C, and 5 parts of oligofructose.

[0041] In the composition of this embodiment, the preparation method of the black tomato concentrated pulp comprises the following steps:

[0042] S1. Add 0.3% of the weight of black tomatoes to a complex enzyme (cellulase: pectinase = 2:1), prepare an enzymatic hydrolyzate with deionized water to a concentration of 2000 U / mL, and adjust the pH to 5.0;

[0043] S2. Cut black tomatoes into chunks and mix them with the enzymatic hydrolysis solution at a mass ratio of 1:1. Stir and hydrolyze at 45°C for 1 hour at a stirring speed of 60 rpm to fully disrupt the cell walls and release active ingredients such as anthocyanins and polyphenols.

[0044] S3. After the enzymatic hydrolysis is completed, the temperature is rapidly raised to 85°C and maintained for 10 minutes to inactivate enzyme activity and prevent degradation of components caused by excessive enzymatic hydrolysis. The enzymatic hydrolyzate is then filtered through an 80-mesh filter cloth, the filtrate is collected, and the pomace is removed. The filtrate is then filtered through a microporous membrane with a pore size of 0.45 μm to remove fine impurities and microorganisms, resulting in a clarified black tomato extract.

[0045] S4. The black tomato extract was concentrated using a vacuum concentrator, with a vacuum level of -0.06 to -0.08 MPa and a concentration temperature of 45°C. The extract was concentrated to a degree Baume of 28, corresponding to a solids content of 35-45%, with an anthocyanin retention rate of ≥90%.

[0046] S5. Add citric acid, an antioxidant, to a concentrated pulp mass of 0.3% and stir to inhibit oxidation; while adjusting the pH to 4.0 to stabilize the anthocyanin structure;

[0047] S6. A high-pressure homogenizer is used to homogenize the concentrated pulp at a pressure of 20 MPa to make the particle size ≤ 2 μm, thereby improving the stability of the system and preventing stratification, thereby obtaining the black tomato concentrated pulp.

[0048] Example 2

[0049] This embodiment provides an oral whitening composition, comprising the following components in parts by weight: 1.8 parts of black tomato concentrate, 1.2 parts of white tomato concentrate powder, 1.2 parts of collagen tripeptide, 0.1 parts of white pomegranate concentrate powder, 0.8 parts of Imperata root powder, 0.6 parts of gamma-aminobutyric acid, 0.8 parts of aronia berry concentrated juice, 0.5 parts of xylo-oligosaccharide syrup, 0.06 parts of Prunus guanshanensis concentrate powder, 0.3 parts of emblica powder, 0.002 parts of niacinamide, 0.04 parts of yeast extract, 0.5 parts of vitamin C, and 4 parts of oligofructose.

[0050] In the composition of this embodiment, the preparation method of the black tomato concentrated pulp comprises the following steps:

[0051] S1. Add 0.3% of the weight of black tomatoes to a complex enzyme (cellulase: pectinase = 2:1) and prepare an enzymatic hydrolyzate with deionized water to a concentration of 2500 U / mL. Adjust the pH to 5.2.

[0052] S2. Cut black tomatoes into chunks and add them to the enzymatic hydrolysis solution at a mass ratio of 1:1.5. Stir and hydrolyze at 50°C for 2 hours at a constant stirring speed of 80 rpm to fully disrupt the cell walls and release active ingredients such as anthocyanins and polyphenols.

[0053] S3. After the enzymatic hydrolysis is completed, the temperature is rapidly raised to 80°C and maintained for 10 minutes to inactivate enzyme activity and prevent degradation of components caused by excessive enzymatic hydrolysis. The enzymatic hydrolyzate is then filtered through an 80-mesh filter cloth, the filtrate is collected, and the pomace is removed. The filtrate is then filtered through a microporous membrane with a pore size of 0.45 μm to remove fine impurities and microorganisms, resulting in a clarified black tomato extract.

[0054] S4. The black tomato extract was concentrated using a vacuum concentrator, with a vacuum degree of -0.06 to -0.08 MPa and a concentration temperature of 50°C. The extract was concentrated to a degree Baume of 30, corresponding to a solids content of 35-45%, with an anthocyanin retention rate of ≥90%.

[0055] S5. Add 0.3% of the concentrated pulp mass of the antioxidant vitamin C and stir well to inhibit the oxidation reaction; while adjusting the pH to 4.5 to stabilize the anthocyanin structure;

[0056] S6. A high-pressure homogenizer is used to homogenize the concentrated pulp at a pressure of 20 MPa to make the particle size ≤ 2 μm, thereby improving the stability of the system and preventing stratification, thereby obtaining the black tomato concentrated pulp.

[0057] Example 3

[0058] This embodiment provides an oral whitening composition, comprising the following components in parts by weight: 1.5 parts of black tomato concentrate, 1.5 parts of white tomato concentrate powder, 1.0 part of collagen tripeptide, 0.08 parts of white pomegranate concentrate powder, 0.5 parts of Imperata root powder, 1.2 parts of gamma-aminobutyric acid, 0.4 parts of aronia berry concentrated juice, 0.8 parts of xylo-oligosaccharide syrup, 0.1 parts of Prunus guanshanensis concentrate powder, 0.5 parts of emblica powder, 0.001 parts of niacinamide, 0.08 parts of yeast extract, 0.3 parts of vitamin C, and 6 parts of oligofructose.

[0059] In the composition of this embodiment, the preparation method of the black tomato concentrated pulp comprises the following steps:

[0060] S1. Add 0.2% of the weight of black tomatoes to a complex enzyme (cellulase: pectinase = 2:1), prepare an enzymatic hydrolyzate with deionized water to a concentration of 2000 U / mL, and adjust the pH to 4.5;

[0061] S2. Cut black tomatoes into chunks and add them to the enzymatic hydrolysis solution at a mass ratio of 1:1.2. Stir and hydrolyze at 50°C for 1 hour at a constant stirring speed of 50 rpm to fully disrupt the cell walls and release active ingredients such as anthocyanins and polyphenols.

[0062] S3. After the enzymatic hydrolysis is completed, the temperature is rapidly raised to 80°C and maintained for 10 minutes to inactivate enzyme activity and prevent degradation of components caused by excessive enzymatic hydrolysis. The enzymatic hydrolyzate is then filtered through an 80-mesh filter cloth, the filtrate is collected, and the pomace is removed. The filtrate is then filtered through a microporous membrane with a pore size of 0.45 μm to remove fine impurities and microorganisms, resulting in a clarified black tomato extract.

[0063] S4. The black tomato extract was concentrated using a vacuum concentrator, with a vacuum degree of -0.06 to -0.08 MPa and a concentration temperature of 50°C. The extract was concentrated to a Baume degree of 25, corresponding to a solids content of 35-45%, with an anthocyanin retention rate of ≥90%.

[0064] S5. Add 0.1% of the concentrated pulp mass of the antioxidant vitamin C and stir well to inhibit the oxidation reaction; while adjusting the pH to 3.5 to stabilize the anthocyanin structure;

[0065] S6. A high-pressure homogenizer is used to homogenize the concentrated pulp at a pressure of 15 MPa to make the particle size ≤ 2 μm, thereby improving the stability of the system and preventing stratification, thereby obtaining the black tomato concentrated pulp.

[0066] Comparative Example 1

[0067] This comparative example provides an oral whitening composition, which differs from Example 1 in that no black tomato concentrate is added, and 1.5 parts of white tomato concentrate powder are added accordingly.

[0068] Comparative Example 2

[0069] This comparative example provides an oral whitening composition, which differs from Example 1 in that no white tomato concentrated powder is added, and one portion of black tomato concentrated pulp is added accordingly.

[0070] Comparative Example 3

[0071] This comparative example provides an oral whitening composition, which differs from Example 1 in that γ-aminobutyric acid is not added, and 0.8 parts of vitamin C is added accordingly.

[0072] Comparative Example 4

[0073] This comparative example provides an oral whitening composition, which differs from Example 1 in that no xylo-oligosaccharide syrup is added, and 0.5 parts of fructo-oligosaccharide is added accordingly.

[0074] Comparative Example 5

[0075] This comparative example provides an oral whitening composition, which differs from Example 1 in that the black tomato concentrate is commercially available black tomato concentrate.

[0076] Experiment 1: In vitro assay

[0077] Tyrosinase inhibition was determined according to T / SHRH 015-2018, "Cosmetics - Tyrosinase Activity Inhibition Test Method." The specific test method is as follows: Prepare the sample to a 0.5 wt% concentration of the test solution. Prepare the reaction system according to the reagent amounts listed in Table 1 and mix thoroughly. Place the reaction system in a 37°C waterbath and incubate for 5 minutes. Add tyrosinase to tubes C and T, shake well, and continue incubating at 37°C for 10 minutes. After the reaction, read the absorbance (OD) at 475 nm to calculate the sample's tyrosinase activity inhibition.

[0078] Table 1

[0079]

[0080]

[0081] Tyrosinase activity inhibition rate: inhibition rate (%) = 1-(T-T0) / (C-C0);

[0082] Where: T is the average of three absorbance values ​​of the sample tube, i.e. the absorbance value of the solution after the sample reacts with tyrosinase;

[0083] T0—sample background absorbance value;

[0084] C—the average of three absorbance values ​​of the enzyme reaction tube, i.e., the absorbance value of the reaction between tyrosinase and DOPA when no sample is added;

[0085] C0—Solvent background absorbance value.

[0086] The DPPH free radical scavenging rate was tested with reference to the method specified in T / SHRH 006-2018. The specific test method was as follows: the sample was prepared into a test solution with a concentration of 0.5 wt%, and after reacting in the dark for 30 min, the absorbance of the sample at 517 nm was tested by an ultraviolet spectrophotometer and converted into a free radical scavenging rate using the formula.

[0087] Table 2 shows the test results of tyrosinase inhibition rate and DPPH free radical scavenging rate of the compositions of Examples 1 to 3 and Comparative Examples 1 to 5.

[0088] Table 2

[0089]

[0090]

[0091] Please refer to Table 2. The compositions of Examples 1 to 3 have tyrosinase inhibition rates of more than 92% and DPPH radical scavenging rates of more than 94%, which indicates that the compositions of the present invention have good tyrosinase inhibition and antioxidant capabilities, thereby producing a good whitening effect.

[0092] In Comparative Examples 1-2, when the compositions contained only one of black tomato concentrate and white tomato concentrate, the tyrosinase inhibition rates of the compositions were both below 80%, and the DPPH radical scavenging rates were both below 85%. This indicates a significant decrease in whitening efficacy compared to Example 1. This is because the black tomato concentrate is rich in active substances such as anthocyanins and polyphenols, while the white tomato concentrate is rich in lycopene. The combination of the two can form a dual pathway of "tyrosinase inhibition + free radical scavenging," synergistically inhibiting tyrosinase activity and enhancing free radical scavenging capacity. The absence of either of these two ingredients results in a significant decrease in both tyrosinase inhibition and DPPH radical scavenging.

[0093] In Comparative Example 3, in which γ-aminobutyric acid was not added to the composition, its tyrosinase inhibition rate was below 82%, and its DPPH free radical scavenging rate was below 89%, indicating that its whitening effect was significantly reduced compared to Example 1. This is because γ-aminobutyric acid can regulate the secretion of the inflammatory factor IL-6 and reduce oxidative stress-induced melanin production, thereby improving the whitening effect.

[0094] In Comparative Example 4, xylo-oligosaccharide syrup is not added to the composition, and its tyrosinase inhibition rate is below 84%, and its DPPH free radical scavenging rate is below 90%, which indicates that its whitening effect is significantly reduced compared with Example 1. The reason is that xylo-oligosaccharide syrup has a strong prebiotic activity, which can promote the secretion of short-chain fatty acids (such as butyrate) by proliferating intestinal Lactobacillus, enhance the expression of intestinal epithelial tight junction proteins, and increase the absorption rate of polyphenols by 40%, establishing a positive cycle of "regulating intestinal microecology-enhancing ingredient absorption-enhancing whitening effect", thereby helping to improve the tyrosinase inhibition rate and DPPH free radical scavenging rate.

[0095] In Comparative Example 5, commercially available black tomato concentrate was used, and its tyrosinase inhibition rate was below 86%, and its DPPH free radical scavenging rate was below 88%, indicating that its whitening effect was significantly reduced compared to Example 1. This is because the present invention uses low-temperature vacuum concentration (≤50°C) to protect the activity of black tomato polyphenols during the preparation of the black tomato concentrate. Furthermore, the addition of antioxidants and the adjustment of the appropriate pH protect the anthocyanins present therein, reducing their decomposition. As a result, the anthocyanins and polyphenols in the black tomato concentrate maintain high activity, thereby improving the tyrosinase inhibition rate and DPPH free radical scavenging rate.

[0096] Test 2: Skin color assessment

[0097] 60 healthy female subjects aged between 35 and 60 were selected and divided into 6 groups. The subjects were required to have dull facial skin and pigmentation on the cheek area; and they had not used products with the same efficacy as the test product, such as freckle removal and whitening, in the month before the experiment. The subjects in each group orally took the composition of Example 1 and Comparative Examples 1 to 5 at a dose of 100g / day. Once a day, for 28 consecutive days. The facial skin condition of the subjects was tested with instruments at specific time points. The specific test items and methods are as follows:

[0098] Skin color ITA° and melanin index (MI): Mark two test areas on the subject, one for the test product and one for the control product. Before using the sample, assess and test the subject's skin color and initial melanin status using a Delfin Skin Color Catch instrument, and record the results.

[0099] Spot Optical Density (OD) and Spot Area Percentage: These measurements were performed using the VISIA-CR facial image analyzer (Canfield, USA) on a designated spot area. The mean OOD value indicates lighter spots. The spot area percentage indicates lighter spots. The skin ITA° value indicates brighter skin.

[0100] Table 3

[0101]

[0102] Please refer to Table 3. In the skin chroma evaluation experiment, after taking the composition of Example 1 for 28 days, the subjects' skin ITA° value, melanin index MI value, mean spot optical density, spot area ratio and other indicators were better than those of Comparative Examples 1 to 5, which shows that the composition of the present invention has a better whitening effect.

[0103] The above embodiments are merely preferred embodiments for the purpose of fully illustrating the present invention, and the scope of protection of the present invention is not limited thereto. Equivalent substitutions or modifications made by those skilled in the art based on the present invention are within the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

Claims

1. An oral whitening composition, characterized in that The invention comprises the following components in parts by weight: 0.2-2 parts of black tomato concentrated pulp, 0.1-2 parts of white tomato concentrated powder, 0.2-2 parts of collagen tripeptide, 0.01-0.2 parts of white pomegranate concentrated powder, 0.03-2 parts of Imperata root powder, 0.2-1.5 parts of gamma-aminobutyric acid, 0.1-1 parts of aronia concentrated juice, 0.1-1 parts of xylo-oligosaccharide syrup, 0.01-0.2 parts of Guanshan cherry concentrated powder, 0.1-1 parts of emblica powder, 0.001-0.002 parts of niacinamide, 0.01-0.2 parts of yeast extract, 0.1-0.7 parts of vitamin C and 2-7 parts of oligofructose.

2. An oral whitening composition according to claim 1, characterized in that, The mass ratio of the black tomato concentrated pulp to the white tomato concentrated powder is 1:0.5-1.

3. An oral whitening composition according to claim 1, characterized in that, The preparation method of the black tomato concentrated pulp is as follows: S1. Add 0.2-0.5% of the mass of black tomatoes to a complex enzyme solution prepared with deionized water to a concentration of 2000-3000 U / mL and adjust the pH to 4.5-5.5; S2. Cut the black tomatoes into pieces and mix them with the enzymatic hydrolysis solution at a mass ratio of 1:1 to 1.

5. Stir and hydrolyze at a constant temperature of 40 to 50°C for 1 to 2 hours at a stirring speed of 50 to 80 rpm to fully break down the cell walls. S3. After the enzymatic hydrolysis is completed, the temperature is rapidly raised to 80-85°C and maintained for 5-10 minutes; the enzymatic hydrolyzate is then filtered using a filter cloth, the filtrate is collected and the pomace is removed; then, the filtrate is filtered using a microporous membrane to obtain a clarified black tomato extract; S4. The black tomato extract was concentrated using a vacuum concentrator, with the vacuum level controlled at -0.06 to -0.08 MPa and the concentration temperature at 40 to 50°C; the extract was concentrated to a Baume degree of 25 to 30, corresponding to a solids content of 35 to 45%, with an anthocyanin retention rate of ≥90%; S5. Add an antioxidant at 0.1-0.5% of the concentrate mass and adjust the pH to 3.5-4.5 to stabilize the anthocyanin structure; S6. The concentrated pulp is homogenized using a high-pressure homogenizer at a pressure of 15 to 20 MPa to obtain the black tomato concentrated pulp by making the particle size ≤ 2 μm.

4. An oral whitening composition according to claim 3, characterized in that, In step S1, the complex enzyme is composed of cellulase and pectinase in a mass ratio of 2:

1.

5. An oral whitening composition according to claim 3, characterized in that, In step S3, the pore size of the filter cloth is 80-100 mesh, and the pore size of the microporous filter membrane is 0.45 micron.

6. An oral whitening composition according to claim 3, characterized in that: In step S6, the antioxidant includes at least one of vitamin C and citric acid.

7. An oral whitening composition according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 0.5-1.8 parts of black tomato concentrated pulp, 0.3-1.5 parts of white tomato concentrated powder, 0.4-1.8 parts of collagen tripeptide, 0.05-0.15 parts of white pomegranate concentrated powder, 0.05-1.8 parts of Imperata cylindrica root powder, 0.3-1.2 parts of gamma-aminobutyric acid, 0.2-1 parts of aronia berry concentrated juice, 0.3-1 parts of xylo-oligosaccharide syrup, 0.01-0.1 parts of Guanshan cherry concentrated powder, 0.1-0.5 parts of emblica powder, 0.001-0.002 parts of niacinamide, 0.01-0.1 parts of yeast extract, 0.3-0.6 parts of vitamin C and 3-6 parts of oligofructose.

8. An oral whitening composition according to claim 7, characterized in that: The invention comprises the following components in parts by weight: 1.5 parts of black tomato concentrated pulp, 1 part of white tomato concentrated powder, 1 part of collagen tripeptide, 0.1 part of white pomegranate concentrated powder, 0.5 part of Imperata root powder, 0.8 part of gamma-aminobutyric acid, 0.3 part of aronia concentrated juice, 0.5 part of xylo-oligosaccharide syrup, 0.1 part of Guanshan cherry concentrated powder, 0.4 part of emblica powder, 0.001 part of niacinamide, 0.05 part of yeast extract, 0.4 part of vitamin C and 5 parts of oligofructose.

9. A health drink, characterized in that: The health drink comprises the oral whitening composition according to any one of claims 1 to 8.

10. The health drink according to claim 9, characterized in that: It also includes additives and water, wherein the additives include one or more of fruit juice, sugar alcohol, acidulant, sweetener, thickener, and edible flavor.

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