Antioxidant and application thereof in food preparation

Abstract

The invention relates to the field of food, in particular to an antioxidant and application thereof in food preparation. The invention provides application of N-[2-(3, 4-dimethoxyphenyl) ethyl]-3, 4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazine-5-yl) oxygen]-2, 2-dimethyl-N-propyl propionamide in any of the following items: N-[2-(3, 4-dimethoxyphenyl) ethyl]-3, 4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2, 2-dioxo-1H-2, 1, 3-benzothiadiazine-5-yl) oxygen]-2, 2-dimethyl-N-propyl propionamide. Oxidation resistance; and / or preparing an antioxidant. The antioxidant composition disclosed by the invention has a remarkable protection effect on food containing fat and other photosensitive components, can prevent fat oxidation and attenuation of nutritional components, and keeps fresh sensory experience and nutritional and healthy properties of the food.

Description

Technical Field

[0001] This invention relates to the food industry, and more particularly to antioxidants and their application in food preparation. Background Technology

[0002] Fat is an important component of food, found in products such as dairy beverages and baked goods. It is a key contributor to flavor, texture, and satiety. However, fat is also one of the most unstable components in food, highly susceptible to degradation, especially under light exposure. Photo-oxidation can easily occur, producing off-flavors and even harmful substances. Furthermore, some photosensitive nutrients and pigments are also food components, easily affected by light, leading to degradation and impacting the food's flavor and sensory experience.

[0003] To prevent the fats in food from deteriorating, companies typically protect them through packaging and the use of antioxidants.

[0004] In terms of packaging, multi-layer composite packaging materials can be used, such as Tetra Pak cartons commonly used for milk. These materials, composed of PE, Al, and cardboard, are used to isolate oxygen and light. While this effectively slows down the oxidation of milk fat, the cost is relatively high. Alternatively, antioxidants can be added to the packaging materials. For example, prior art 1 discloses a slow-release food antioxidant packaging film that adds the flavonoid compound quercetin to the packaging. This allows for the slow release of antioxidants while maintaining mechanical and moisture- and oxygen-barrier properties, thus extending the antioxidant protection of the contents. However, adding antioxidants to packaging materials increases the difficulty of packaging production, and there is a risk that the antioxidants may migrate into the contents, especially for non-food additive raw materials like quercetin, which requires careful selection. Prior art 2 discloses an edible packaging film with added natural pigments and color-protecting agents. By mixing pigments such as purple sweet potato red, beet red, radish red, grape skin red and cabbage red with a film-forming matrix and adding color-protecting agents, a film resistant to photo-oxidation is prepared for food packaging to improve food stability. However, this method will affect the color of the packaging film, directly affecting the packaging presentation, and will also increase packaging costs.

[0005] Besides packaging, adding antioxidants to the contents is also a common method. Commonly used antioxidants in food include BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ (tert-butylhydroquinone), vitamin E, vitamin C and its derivatives, rosemary extract, tea polyphenols and their derivatives, etc. BHA, BHT, and TBHQ are synthetic raw materials, and their use is gradually decreasing due to consumer habits. Some natural antioxidants are expensive to use (such as vitamin E), some have strong inherent flavor (such as rosemary extract and tea polyphenols), and some have only moderate inhibitory effects on lipid oxidation and may even promote oxidation (such as vitamin C). Enzyme-treated isoquercitrin is a food flavoring with antioxidant effects, especially effective against photosensitive components, but its cost is relatively high. To address the issue of limited effectiveness or high cost of single antioxidants, companies often use antioxidants in combination, especially for emulsion systems containing fats, such as dairy beverages, because lipid oxidation is affected not only by light, heat, and metal ions, but also by the interface. For example, in the prior art 3, a natural compound antioxidant for dairy beverages combines fat-soluble vitamin E with water-soluble chlorogenic acid (or caffeic acid) to enhance the antioxidant effect. However, the effect of this solution is only for emulsions stored away from light, without considering the oxidation of fat by light. And commercially available foods packaged in PET, HDPE, etc., usually cannot be completely protected from light. Summary of the Invention

[0006] In view of this, the present invention provides antioxidants and their application in food preparation. The antioxidant compositions of the present invention have a significant protective effect on foods containing fats and other photosensitive components, preventing fat oxidation and nutrient degradation, and maintaining the sensory experience and nutritional properties of fresh food.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0008] This invention provides the use of N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide in any of the following:

[0009] (a) Antioxidant; and / or

[0010] (b) Preparation of antioxidants.

[0011] The present invention also provides antioxidants comprising: N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, and acceptable adjuvants and / or excipients.

[0012] In some embodiments of the present invention, the concentration of N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide in the above-mentioned antioxidant is 0.01~0.5% (w / w); the concentration of 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide is 0.01~0.5% (w / w).

[0013] In some embodiments of the present invention, the acceptable adjuvants and / or excipients in the above-mentioned antioxidants include one or more of the following: oil-soluble stabilizers, water-soluble stabilizers, oil-soluble solvents, water-soluble solvents, food flavorings, and emulsifiers.

[0014] In some embodiments of the present invention, the oil-soluble stabilizer in the above-mentioned antioxidant includes vitamin E.

[0015] In some embodiments of the present invention, the water-soluble stabilizer in the above-mentioned antioxidant includes one or more of tea polyphenols, disodium ethylenediaminetetraacetate, and phytic acid.

[0016] In some embodiments of the present invention, the oil-soluble solvent in the above-mentioned antioxidant includes one or more of caprylic / capric glyceride, vegetable oil, and triacetic acid glyceride.

[0017] In some embodiments of the present invention, the plant oil in the above-mentioned antioxidant includes soybean oil.

[0018] In some embodiments of the present invention, the water-soluble solvent in the above-mentioned antioxidant includes one or more of water, glycerin, propylene glycol and edible alcohol.

[0019] In some embodiments of the present invention, the emulsifier in the above-mentioned antioxidant includes one or more of the following: gum arabic, polyglycerol fatty acid ester, modified starch, sucrose fatty acid ester, phospholipid, sodium caseinate, and monoglyceride.

[0020] In some embodiments of the present invention, the edible flavoring in the above-mentioned antioxidant includes one or more of the following: vanillin, ethyl vanillin, maltol, butyric acid, caprylic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, propyl octyl lactone, propyl nonyl lactone, propyl decyl lactone, propyl dodecyl lactone, butyl dodecyl lactone, dimethyl diacetone, acetoin, and butyryl lactate.

[0021] In some embodiments of the present invention, the antioxidants described above include:

[0022] N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide and soybean oil; and / or

[0023] N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiazidin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, vitamin E and soybean oil; and / or

[0024] N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, vitamin E, edible flavorings and soybean oil; and / or

[0025] N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, tea polyphenols, disodium EDTA, water, and edible alcohol; and / or

[0026] N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxo]-2,2-dimethyl-N-propylpropionamide, vitamin E, tea polyphenols, phytic acid, caprylic / capric glyceride, sucrose isobutyrate acetate, gum arabic, and water; and / or

[0027] N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, vitamin E, tea polyphenols, phytic acid, caprylic / capric glyceride, sucrose isobutyrate, polyglycerol fatty acid esters, and glycerol.

[0028] The present invention also provides a method for preparing the above-mentioned antioxidant, comprising the following steps: mixing a lipophilic phase and a hydrophilic phase, homogenizing the mixture, and obtaining the antioxidant.

[0029] This invention also provides the application of the above-mentioned antioxidants in the preparation of food.

[0030] The beneficial effects of this invention include:

[0031] (1) N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide are compliant food flavorings, usually formulated into food flavorings to enhance the flavor. This invention fully explores the functional characteristics of these raw materials and finds that at low addition levels (below the threshold, adding them to food does not affect the flavor of the food), they can prevent fats from deteriorating due to photo-oxidation. Furthermore, by combining them with vitamin E, tea polyphenols, disodium EDTA, phytic acid, etc., their antioxidant effect is further improved.

[0032] (2) The antioxidant composition obtained in this invention also has an inhibitory effect on the oxidation of other photosensitive substances, such as natural anthocyanin compounds and vitamin A. Under the protection of the composition of this invention, the degradation caused by light can be reduced.

[0033] (3) The antioxidant composition obtained by the present invention is a food-grade product that can be used as an edible flavoring in various foods. Detailed Implementation

[0034] This invention discloses antioxidants and their application in food preparation.

[0035] It should be understood that the expression “one or more of…” individually includes each of the objects described after the expression, as well as various different combinations of two or more of the described objects, unless otherwise understood from the context and usage. The expression “and / or” combined with three or more described objects should be understood to have the same meaning, unless otherwise understood from the context.

[0036] The terms “including,” “having,” or “containing,” including the use of their grammatical synonyms, should generally be understood as open-ended and non-restrictive, for example, not excluding other unstated elements or steps, unless otherwise specifically stated or understood from the context.

[0037] It should be understood that the order of the steps or the order in which certain actions are performed is not important as long as the invention remains operational. Furthermore, two or more steps or actions can be performed simultaneously.

[0038] The use of any and all instances or exemplary language such as “e.g.” or “including” in this document is merely intended to better illustrate the invention and is not intended to limit the scope of the invention unless the claims are made. No language in this specification should be construed as indicating that any unclaimed element is essential to the practice of the invention.

[0039] Furthermore, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as precisely as possible. However, any value inevitably contains standard deviations due to individual test methods. Therefore, unless explicitly stated otherwise, it should be understood that all ranges, quantities, values, and percentages used in this disclosure are modified with the word "approximately". Here, "approximately" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specific value or range.

[0040] The present invention provides an antioxidant composition containing N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide (FEMA 4310) and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide (FEMA 4701).

[0041] Furthermore, the antioxidant composition also contains other antioxidants, wherein the other antioxidants are one or more of vitamin E, tea polyphenols, disodium EDTA, and phytic acid.

[0042] Preferably, the antioxidant composition comprises the following components by weight in the following percentages: 0.01-0.5% N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide or 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, 0-20% vitamin E, 0-1.5% food flavoring, and the balance being an oil-soluble solvent, wherein the oil-soluble solvent is one or more of caprylic / capric glyceride, vegetable oil, and triacetylglyceride.

[0043] Preferably, the antioxidant composition comprises the following components by weight in the following percentages: 0.01-0.5% N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide or 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, 0-20% other water-soluble antioxidants, 0-1.5% food flavorings, and the balance being a water-soluble solvent. The other water-soluble antioxidants are one or more of tea polyphenols, disodium ethylenediaminetetraacetate, and phytic acid. The water-soluble solvent is one or more of water, glycerin, propylene glycol, or edible alcohol.

[0044] Preferably, the antioxidant combination comprises the following components by weight in the following percentages: 0.01-0.5% N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide or 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, 0-20% vitamin E, 0-20% other water-soluble antioxidants, 0-1.5% food flavoring, and the balance being water. The product comprises a water-soluble solvent, an emulsifier, and flavoring additives. The other water-soluble antioxidants are one or more of tea polyphenols, disodium EDTA, and phytic acid. The water-soluble solvent is one or more of water, glycerol, and edible alcohol. The emulsifier is one or more of gum arabic, polyglycerol fatty acid esters, modified starch, sucrose fatty acid esters, phospholipids, sodium caseinate, and monoglycerides. The flavoring additives are one or more of sucrose isobutyrate acetate, hydrogenated rosin glycerol ester, and caprylic / capric glycerol ester.

[0045] The present invention also proposes an application of the above-mentioned antioxidant composition in the preparation of food. Preferably, when applying the composition, the total amount of N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide in the food is controlled to be 20 ppm or less.

[0046] In Examples 1 to 11, Comparative Examples 1 to 3, and Verification Examples 1 to 3 of the present invention, the raw materials and reagents used can all be purchased from the market.

[0047] The present invention will be further illustrated below with reference to the embodiments:

[0048] Example 1

[0049] This embodiment provides an antioxidant composition comprising the following components: 0.1g N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 99.9g caprylic / capric glyceride.

[0050] The antioxidant composition in this embodiment is prepared by dissolving N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide in caprylic / capric glyceride by stirring.

[0051] Example 2

[0052] This embodiment provides an antioxidant composition comprising the following components: 0.5g of 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide and 99.5g of triacetylglycerol.

[0053] The antioxidant composition of this embodiment is prepared by stirring and dissolving 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazine-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide in triacetic acid glyceride to obtain the antioxidant composition.

[0054] Example 3

[0055] This embodiment provides an antioxidant composition comprising the following components: 0.01g N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 0.39g 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, and 99.6g soybean oil.

[0056] The antioxidant composition of this embodiment is prepared by stirring and dissolving N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide in soybean oil to obtain the antioxidant composition.

[0057] Example 4

[0058] This embodiment provides an antioxidant composition comprising the following components: 0.01g N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 0.39g 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, 20g vitamin E, and 79.6g soybean oil.

[0059] The antioxidant composition of this embodiment is prepared by stirring and dissolving N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide and vitamin E in soybean oil to obtain the antioxidant composition.

[0060] Example 5

[0061] This embodiment provides an antioxidant composition comprising the following components: 0.1 kg N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 0.3 kg 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, 20 kg vitamin E, 1.5 kg food flavoring, and 79.6 kg soybean oil. The food flavoring is a mixture of vanillin, ethyl vanillin, maltol, butyric acid, caprylic acid, capric acid, dodecanoic acid, myristic acid, propyloctyl lactone, propylnonyl lactone, propyldecyl lactone, propyldodecyl lactone, butyl dodecyl lactone, dimethyl ethyl ketone, acetoin, and butyryl lactate.

[0062] The antioxidant composition of this embodiment is prepared by stirring and dissolving N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, vitamin E and food flavoring in soybean oil to obtain the antioxidant composition.

[0063] Example 6

[0064] This embodiment provides an antioxidant composition comprising the following components: 0.1g N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 8g tea polyphenols, 2g disodium ethylenediaminetetraacetate, 84.9g water, and 5g edible alcohol.

[0065] The preparation method of the antioxidant composition in this embodiment is as follows: first, N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide is dissolved in edible alcohol, and then it is stirred together with tea polyphenols and disodium ethylenediaminetetraacetate and dissolved in water to obtain the antioxidant composition.

[0066] Example 7

[0067] This embodiment provides an antioxidant composition comprising the following components: 0.1 kg N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 0.4 kg 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, 5 kg vitamin E, 5 kg tea polyphenols, 0.1 kg phytic acid, 2 kg caprylic / capric triglyceride, 7 kg sucrose isobutyrate acetate, 15 kg gum arabic, and 65.4 kg water.

[0068] The antioxidant composition of this embodiment was prepared by the following method:

[0069] Preparation of the oil phase: N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, vitamin E, caprylic / capric glyceride and sucrose isobutyrate ester are heated and stirred until homogeneous, and the heating temperature is controlled not to exceed 60℃;

[0070] Preparation of the aqueous phase: Add gum arabic to water and dissolve it evenly. Then add tea polyphenols and phytic acid and continue stirring until dissolved evenly.

[0071] Homogenization: The oil phase is added to the aqueous phase and pre-sheared to a particle size of less than 5 μm. Then, it is homogenized to a particle size of less than 2 μm to obtain an antioxidant composition.

[0072] Example 8

[0073] This embodiment provides an antioxidant composition comprising the following components: 0.1 kg N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 0.4 kg 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, 5 kg vitamin E, 5 kg tea polyphenols, 0.1 kg phytic acid, 2 kg caprylic / capric glyceride, 7 kg sucrose isobutyrate acetate, 5 kg polyglycerol fatty acid ester, and 75.4 kg glycerol.

[0074] The antioxidant composition of this embodiment was prepared by the following method:

[0075] Preparation of the lipophilic phase: N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, vitamin E, caprylic / capric glyceride and sucrose isobutyrate ester were heated and stirred until homogeneous, and the heating temperature was controlled not to exceed 60℃;

[0076] Preparation of the hydrophilic phase: Mix polyglycerol fatty acid ester with glycerol, heat to dissolve evenly, then add tea polyphenols and phytic acid, and continue stirring to dissolve evenly;

[0077] Homogenization: The lipophilic phase is added to the hydrophilic phase and homogenized until the particle size is less than 2 μm to obtain the antioxidant composition.

[0078] Example 9

[0079] This embodiment provides an antioxidant composition comprising the following components: 0.01g N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 99.99g caprylic / capric glyceride.

[0080] The antioxidant composition in this embodiment is prepared by dissolving N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide in caprylic / capric glyceride by stirring.

[0081] Example 10

[0082] This embodiment provides an antioxidant composition comprising the following components: 0.5g N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 99.5g caprylic / capric glyceride.

[0083] The antioxidant composition in this embodiment is prepared by dissolving N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide in caprylic / capric glyceride by stirring.

[0084] Example 11

[0085] This embodiment provides an antioxidant composition comprising the following components: 0.01g of 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide and 99.99g of caprylic / capric glyceride.

[0086] The antioxidant composition in this embodiment is prepared by stirring and dissolving 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazine-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide in caprylic / capric glycerol to obtain the antioxidant composition.

[0087] Comparative Example 1

[0088] This comparative example is a control of Example 4, the difference being that the composition does not contain N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, but consists only of 20g of vitamin E and 80g of soybean oil.

[0089] Comparative Example 2

[0090] This comparative example is compared with Example 6, except that N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide is not added to the composition, and it consists only of 8g of tea polyphenols, 2g of disodium ethylenediaminetetraacetate, 85g of water, and 5g of edible alcohol.

[0091] Comparative Example 3

[0092] This comparative example serves as a control compared to Example 7, except that N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide are not added to the composition. The composition of this comparative example consists of the following components: 5 kg vitamin E, 5 kg tea polyphenols, 0.1 kg phytic acid, 2 kg caprylic / capric triglyceride, 7 kg sucrose isobutyrate acetate, 15 kg gum arabic, and 65.9 kg water.

[0093] The antioxidant composition of this comparative example was prepared by the following method:

[0094] (1) Preparation of oil phase: Vitamin E, caprylic / capric triglyceride and sucrose isobutyrate acetate are heated and stirred until homogeneous, and the heating temperature is controlled not to exceed 60℃;

[0095] (2) Preparation of aqueous phase: Add gum arabic to water and dissolve evenly. Then add tea polyphenols and phytic acid and continue stirring until evenly dissolved.

[0096] (3) Homogenization: The oil phase is added to the aqueous phase and pre-sheared to a particle size of less than 5 μm. Then, it is homogenized to a particle size of less than 2 μm to obtain an antioxidant composition.

[0097] Verification Example 1

[0098] The antioxidant compositions obtained in Examples 1-4 and Comparative Example 1 were added to anhydrous butter according to the amounts specified in Table 1. The mixtures were then exposed to natural light and kept at 55°C. The peroxide values ​​of each sample were measured after one week of experimentation according to the national food safety standard GB 5009.227-2023, "Determination of Peroxide Value in Food". The results are shown in Table 1. Blank spaces in the table represent anhydrous butter without any added antioxidants.

[0099] Table 1. Antioxidant effects of Examples 1-4 and Comparative Example 1 on anhydrous butter.

[0100]

[0101] As can be seen from the experimental results in Table 1, the antioxidant compositions of Examples 1-4 can significantly reduce the peroxide value of anhydrous butter under light and heat, especially in inhibiting photo-oxidation. From the experimental data of Example 4 and Comparative Example 1, vitamin E alone has a certain effect on inhibiting photo-oxidation and high-temperature oxidation of anhydrous butter, but the effect is inferior to the antioxidant composition containing N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide. Based on the experimental data from Examples 3, 4, and Comparative Example 1, the combination of N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide with the commonly used antioxidant vitamin E is more effective than using N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide alone, and also more effective than using vitamin E alone.

[0102] Verification Example 2

[0103] The antioxidant compositions obtained in Examples 1, 6, and Comparative Example 2 were added to an acidic milk beverage with a fat content of 1% and a protein content of 1% according to the addition amounts in Table 2. At the same time, 800 μg / kg of vitamin A was added to the beverage. The beverage was placed in a transparent PET bottle, exposed to natural light, and kept at 55°C. The flavor was evaluated, and the vitamin A content in each sample was measured after 1 week of experimentation. The results are shown in Table 2. The blank is the acidic milk beverage without added antioxidants.

[0104] Table 2. Antioxidant effects of Examples 1, 6 and Comparative Example 2 on dairy beverages.

[0105]

[0106] As can be seen from the experimental results in Table 2, Examples 1 and 6 have significant protective effects on photosensitized vitamin A, especially the compound formulation of Example 6, while the effect of Comparative Example 2 is not obvious. Therefore, the compound formulation of N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide, tea polyphenols, and disodium EDTA can improve the stability of vitamin A in acidic milk beverages under light, and the effect is better than using N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide alone or using tea polyphenols and disodium EDTA alone. When the addition amount of Example 6 was reduced from 0.4% to 0.2%, its protective effect under light was still higher than that of Example 1 and Comparative Example 2 with 0.4% addition. However, in terms of heat preservation results, Examples 1, 6, and Comparative Example 2 did not have a significant protective effect on vitamin A. In terms of flavor, Examples 1 and 6 can inhibit the oxidative flavor of fats produced by light exposure, and the effect is positively correlated with the addition amount.

[0107] Verification Example 3

[0108] Example 7 and Comparative Example 3 were added to an acidic beverage containing 5% hibiscus concentrate according to the amounts shown in Table 3. The beverage pH was 3.4. The beverage was placed in a transparent PET bottle and the fading was observed under natural light. The results are shown in Table 3. The blank is the beverage sample without added antioxidants.

[0109] Table 3. Protection of beverage color in Example 7 and Comparative Example 3

[0110]

[0111] The beverage sample containing 5% hibiscus concentrate was purplish-red before the light exposure test, while the blank sample faded to colorless after 2 days of light exposure. The addition of the antioxidant compositions of Example 7 and Control Example 3 could slow down the color fading rate to a certain extent, especially the addition of the antioxidant composition of Example 7.

[0112] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. The use of N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide in any of the following; (a) Antioxidant; and / or (b) Preparation of antioxidants.

2. An antioxidant, characterized in that, include: N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide and / or 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide, and acceptable adjuvants and / or excipients.

3. The antioxidant as described in claim 2, characterized in that, The concentration of N-[2-(3,4-dimethoxyphenyl)ethyl]-3,4-dimethoxycinnamic acid amide is 0.01~0.5% (w / w); the concentration of 3-[(4-amino-2,2-dioxo-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropionamide is 0.01~0.5% (w / w).

4. The antioxidant as described in claim 2 or 3, characterized in that, The acceptable adjuvants and / or excipients include one or more of the following: oil-soluble stabilizers, water-soluble stabilizers, oil-soluble solvents, water-soluble solvents, flavorings, and emulsifiers.

5. The antioxidant as described in claim 4, characterized in that, The oil-soluble stabilizer includes: Vitamin E.

6. The antioxidant as described in claim 4 or 5, characterized in that, The water-soluble stabilizer includes one or more of the following: tea polyphenols, disodium EDTA, and phytic acid.

7. The antioxidant according to any one of claims 4 to 6, characterized in that, The oil-soluble solvent includes one or more of caprylic / capric glyceride, vegetable oil, and triacetylglyceride.

8. The antioxidant according to any one of claims 4 to 7, characterized in that, The water-soluble solvent includes one or more of water, glycerin, propylene glycol, and edible alcohol.

9. The antioxidant according to any one of claims 4 to 8, characterized in that, The emulsifier includes one or more of the following: gum arabic, polyglycerol fatty acid ester, modified starch, sucrose fatty acid ester, phospholipid, sodium caseinate, and monoglyceride.

10. The use of the antioxidant as described in any one of claims 2 to 9 in the preparation of food.

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