An antioxidant natural food additive and a preparation method thereof
By using nanocomposite and microencapsulation technology of modified tea polyphenols and curcumin, the stability and compatibility issues of natural antioxidants in meat products have been solved, achieving efficient free radical scavenging and long-lasting antioxidant effects.
CN122397794APending Publication Date: 2026-07-17JINWEIKE FOOD INGREDIENTS (HANGZHOU) CO LTD
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JINWEIKE FOOD INGREDIENTS (HANGZHOU) CO LTD
- Filing Date
- 2026-06-08
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
Existing natural antioxidants in meat products suffer from poor component stability and compatibility issues, failing to achieve long-term protection and synergistic effects, leading to rapid oxidation and impacting shelf life and safety.
Method used
Modified tea polyphenols and modified curcumin were prepared by stepwise complex coordination and microencapsulation technology. Combined with inert esterification and ultrasonic homogenization, nanocomposites were formed, which enhanced lipophilicity and chemical stability and formed a transphase free radical scavenging network.
Benefits of technology
It significantly improves the free radical scavenging rate and thermal storage stability of antioxidants, achieving a long-lasting antioxidant effect in meat products.
✦ Generated by Eureka AI based on patent content.
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Figure CN122397794A_ABST
Abstract
本发明属于食品添加剂技术领域，特别涉及一种抗氧化天然食品添加剂及其制备方法，包括以下重量份数的原料：改性茶多酚15‑25份、改性姜黄素5‑10份、迷迭香提取物5‑8份、天然维生素E 2‑4份、竹叶黄酮2‑3份、大豆卵磷脂5‑8份、麦芽糊精20‑30份、二氧化硅0.3‑0.5份；改性茶多酚由EGCG经油酸‑卵磷脂纳米复合、锌离子配位及壁材包埋制得；改性姜黄素由姜黄素经辛酸酯化及壁材包合制得，最后将各原料混匀过筛得到成品。本发明有效改善活性成分稳定性差、易氧化失活的问题，可高效清除DPPH与ABTS+・自由基，热储存稳定性好，组分协同作用强，原料安全无害，适用于肉及肉制品类食品保鲜使用。
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