一种降涩提效的余甘子发酵产物及其制备方法与应用
By fermenting amla pulp or juice with a specific ratio of Weizmann's coagulant, Lactobacillus plantarum, and Lactobacillus casei, the contradiction between reducing astringency and preserving bioactivity in amla fermentation is resolved. This achieves rapid degradation of tannins and enhances antioxidant capacity and whitening effect, making it suitable for food, health products, and cosmetics.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- THIRD INSTITUTE OF OCEANOGRAPHY STATE OCEANI C ADMINISTRATION
- Filing Date
- 2025-12-19
- Publication Date
- 2026-07-17
AI Technical Summary
Existing fermentation technology for Phyllanthus emblica is difficult to retain or enhance bioactivity while rapidly reducing astringency. The process is complex, costly, and inefficient, and traditional methods may result in the loss of important active ingredients.
A specific ratio of Weizmannia coagulans W-1, Lactiplantibacillus plantarum WK-5, and Lacticaseibacillus casei R-1 was used to ferment amla pulp or juice to form a complex strain. The fermentation time was 18-28 hours, which achieved tannin degradation and enhanced antioxidant capacity.
While degrading tannins, it significantly enhances the antioxidant capacity of amla fermentation products, strengthens their skin-whitening potential, and verifies their anti-aging and neuroprotective effects in the model organism Caenorhabditis elegans. The process is simple, low-cost, and suitable for industrial production.
Smart Images
Figure CN121369676B_ABST