Methods for stabilizing anthocyanins

Abstract

To provide an anthocyanin stabilization method, capable of inhibiting chronological decomposition of anthocyanin.SOLUTION: Having anthocyanin and lecithin coexist in a composition containing anthocyanin inhibits chronological decomposition of anthocyanin and stabilizes anthocyanin.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for stabilizing anthocyanins and an anthocyanin stabilizer that can inhibit decomposition of anthocyanins over time. [Background technology]

[0002] Anthocyanin is a naturally occurring antioxidant found in large amounts in berries such as blueberries, raspberries, and bilberries. It has a strong antioxidant effect and is known to be effective in relieving eye fatigue, improving eyesight, preventing eye disease, preventing metabolic syndrome, preventing hay fever, protecting and strengthening blood vessels, improving circulatory function, as an anti-ulcer, and as an anti-inflammator, and is used in a variety of foods, beverages, and pharmaceuticals.

[0003] On the other hand, it is known that anthocyanins have low stability over time and are easily decomposed over time when incorporated into foods, beverages, or pharmaceuticals. Therefore, various techniques for stabilizing anthocyanins have been studied.

[0004] For example, Patent Document 1 discloses that anthocyanins can be stabilized by adding citric acid, malic acid, and / or tartaric acid to edible oil in which anthocyanin-containing powder is dispersed. Patent Document 2 discloses that lysine and / or histidine can be used as an anthocyanin stabilizer. Patent Document 3 discloses that a composition containing anthocyanins and a specific ratio of histidine and / or ascorbic acid stabilizes anthocyanins.

[0005] Thus, although formulation technologies aimed at stabilizing anthocyanins have been studied in the past, in recent years there has been an increasing demand for product diversification and quality improvement, and in order to meet such demands, there is a need for the development of new technologies aimed at stabilizing anthocyanins. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2013-135658 A [Patent Document 2] JP 2016-3210 A [Patent Document 3] JP 2016-96789 A Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide an anthocyanin stabilization technique capable of suppressing the decomposition of anthocyanin over time.

[0008] The present inventors have conducted extensive research to solve the above problems and have found that in a composition containing anthocyanin, the coexistence of anthocyanin and lecithin suppresses the decomposition of anthocyanin over time and stabilizes the anthocyanin. Based on this finding, the present invention has been completed through further research.

[0009] That is, the present invention provides the following aspects. Item 1. A method for stabilizing anthocyanin in a composition containing anthocyanin, comprising allowing the anthocyanin to coexist with lecithin. Item 2. The method for stabilizing anthocyanin according to Item 1, wherein lecithin is coexisted in an amount of 1 to 300 parts by weight per 100 parts by weight of anthocyanin. Item 3. The method for stabilization according to Item 1 or 2, wherein the composition containing anthocyanin is the content of a soft capsule. Item 4. An anthocyanin stabilizer whose active ingredient is lecithin. Effect of the Invention

[0010] According to the present invention, the decomposition of anthocyanins over time can be suppressed, and therefore it is possible to improve the storage stability of various products containing anthocyanins, such as foods, beverages, and pharmaceuticals. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] 1. Methods for stabilizing anthocyanins The stabilization method of the present invention is a method for stabilizing anthocyanin, and is characterized in that the anthocyanin and lecithin are allowed to coexist in a composition containing the anthocyanin. The stabilization method of the present invention will be described in detail below.

[0012] [Anthocyanin] Anthocyanins are glycosides with anthocyanidin as the aglycon. There are three main types of anthocyanins, pelargodinin, cyanidin, and delphinidin, depending on the number of hydroxyl groups on the B ring of the anthocyanidin aglycon, and further, there are various classifications depending on the type of sugar bonded to them. The anthocyanins used in the present invention may have any structure.

[0013] The anthocyanin used in the present invention may be of plant origin or may be chemically synthesized, but from the standpoint of quality and productivity, the anthocyanin is preferably of plant origin.

[0014] When using anthocyanins derived from plants, the type of the plant from which they are derived is not particularly limited, as long as it contains anthocyanins, and examples of such anthocyanins include blueberries, bilberries, cranberries, blackberries, raspberries, boysenberries, elderberries, lingonberries, gooseberries, asamaberries, iwakiberries, strawberries, blackcurrants, acai, grapes, prunes, haskap, red cabbage, adzuki beans, red onions, purple onions, shiso, eggplant, mallow, purple corn, sweet potatoes, potatoes, yams, black beans, black sesame seeds, red potatoes, and camellias. Anthocyanins derived from one plant may be used alone, or two or more plants may be used in combination. Among these anthocyanins, blueberries are preferred.

[0015] The anthocyanin used in the present invention may be in the form of a purified or crude product, or may be in the form of a plant extract containing anthocyanin.

[0016] Anthocyanin-containing plant extracts can be obtained by subjecting anthocyanin-containing plants as extraction raw materials to extraction treatment. Specifically, anthocyanin-containing plant extracts can be obtained by subjecting anthocyanin-containing plant parts (for example, fruits in the case of berries such as blueberries) to solvent extraction treatment. Examples of extraction solvents used in the solvent extraction treatment include water; lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, n-propanol, isopropanol, and n-butanol; polyhydric alcohols such as propylene glycol and 1,3-butylene glycol; polyethers such as polyethylene glycol; and mixtures thereof. Among these extraction solvents, water, lower alcohols, and mixtures thereof are preferred, water, ethanol, and hydrous ethanol are more preferred, and ethanol is even more preferred.

[0017] The solvent extraction treatment may be performed by immersing or refluxing the plant parts containing anthocyanins in the extraction solvent. After the extraction treatment, solid matter is removed by solid-liquid separation to obtain an extract containing anthocyanins. The obtained extract may be used as it is as a liquid anthocyanin-containing plant extract. The obtained extract may also be used as a solid anthocyanin-containing plant extract by subjecting it to filtration, purification, etc. as necessary, and then drying.

[0018] In the stabilization method of the present invention, the content of anthocyanin in the composition may be appropriately set depending on the shape of the composition, the product form, etc., and may be, for example, 3.5 to 20.0% by weight, preferably 5.0 to 18.0% by weight, and more preferably 7.5 to 16.0% by weight. In addition, when a plant extract containing anthocyanin is used, the description of the content of anthocyanin in this specification is a value converted into the amount of anthocyanin contained in the plant extract. The same applies to the description of the ratio of anthocyanin to lecithin described later.

[0019] [lecithin] In the stabilization method of the present invention, in order to stabilize anthocyanin, anthocyanin and lecithin are made to coexist in the composition. Lecithin means phosphatidylcholine in the narrow sense, but means a lipid mixture mainly composed of various phospholipids in the broad sense, and in the present invention, the term "lecithin" is used in the latter sense.

[0020] The type of lecithin used in the present invention is not particularly limited, and examples thereof include soybean lecithin, egg yolk lecithin, sunflower lecithin, rapeseed lecithin, lysolecithin (enzyme-treated lecithin), etc. These lecithins may be used alone or in combination of two or more. Among these lecithins, soybean lecithin, egg yolk lecithin, sunflower lecithin, and rapeseed lecithin are preferred; soybean lecithin is more preferred.

[0021] In the stabilization method of the present invention, when anthocyanin and lecithin are allowed to coexist in the composition, the ratio between them is 1 to 300 parts by weight, preferably 10 to 260 parts by weight, more preferably 30 to 260 parts by weight, even more preferably 65 to 190 parts by weight, and particularly preferably 60 to 130 parts by weight of lecithin per 100 parts by weight of anthocyanin.

[0022] In the stabilization method of the present invention, the content of lecithin in the composition may be appropriately set within a range that satisfies the above ratio, and may be, for example, 0.1 to 25.0% by weight, preferably 1.0 to 23.0% by weight, more preferably 2.0 to 23.0% by weight, and even more preferably 5.0 to 20.0% by weight.

[0023] [Liquid oil] In the stabilization method of the present invention, the composition in which anthocyanin and lecithin coexist may contain liquid oil. When the composition in which anthocyanin and lecithin coexist contains liquid oil, the composition can be suitably used as the content of a soft capsule.

[0024] Liquid oils are oils that maintain a liquid form at 25° C. There are no particular limitations on the liquid oils, so long as they are usable in foods or internally administered medicines. Examples of liquid oils include safflower oil, macadamia nut oil, olive oil, rice germ oil, cottonseed oil, palm oil, almond oil, avocado oil, camellia oil, persic oil, soybean oil, sesame oil, corn oil, castor oil, jojoba oil, kukui nut oil, shea butter, evening primrose oil, perilla oil, tea seed oil, rapeseed oil, palm kernel oil, palm oil, peanut oil, sunflower oil, grape seed oil, meadowhoo oil, Examples of the liquid oil include vegetable oils such as rice oil, soybean oil, rapeseed oil, and peanut oil; animal oils such as fish oil and fish egg oil; fatty acids, medium-chain fatty acids (about 6 to 12 carbon atoms) triglycerides, docosahexaenoic acid, and eicosapentaenoic acid. These liquid oils may be used alone or in combination of two or more. Among these liquid oils, vegetable oils are preferable.

[0025] In the stabilization method of the present invention, when liquid oil is contained in a composition in which anthocyanin and lecithin coexist, the content of the liquid oil in the composition is, for example, 15 to 85% by weight, preferably 20 to 80% by weight, and more preferably 25 to 75% by weight.

[0026] [Surfactants] In the stabilization method of the present invention, the composition in which anthocyanin and lecithin coexist may contain a surfactant other than lecithin as necessary. In particular, when the composition in which anthocyanin and lecithin coexist contains liquid oil, it is preferable that the composition contains a surfactant other than lecithin in order to solubilize, disperse, or emulsify the water-soluble anthocyanin.

[0027] The type of surfactant is not particularly limited, and may be any of nonionic surfactants, anionic surfactants, cationic surfactants, and zwitterionic surfactants, as long as it is usable for foods or internal medicines. The surfactant may be used alone or in combination of two or more kinds.

[0028] Among these surfactants, nonionic surfactants are preferred.Specific examples of nonionic surfactants include glycerin fatty acid esters, polyoxyethylene hydrogenated castor oil, sucrose fatty acid esters, maltose fatty acid esters, maltitol fatty acid esters, lactol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monostearate, polyoxyethylene higher alcohol ethers, polyoxyethylene polyoxypropylene copolymers, polyoxyethylene polyoxypropylene fatty acid esters, polyglycerin fatty acid esters, etc.

[0029] In the stabilization method of the present invention, when a surfactant is contained in a composition in which anthocyanin and lecithin coexist, the content of the surfactant in the composition is, for example, 0.5 to 8.0% by weight, preferably 1.0 to 6.5% by weight, and more preferably 3.0 to 5.0% by weight.

[0030] [Other ingredients] In the stabilization method of the present invention, the composition in which anthocyanin and lecithin coexist may contain various pharmacological ingredients, food materials, additives, and other ingredients in accordance with the shape and product form of the composition, in addition to the above-mentioned ingredients. The types of such ingredients may be appropriately selected from those usable in accordance with the shape and product form of the composition in which anthocyanin and lecithin coexist, and examples thereof include water, pharmacological ingredients, refreshing agents, waxes, fatty acids, higher alcohols, monohydric lower alcohols, pH adjusters, buffers, excipients, binders, flow agents, lubricants, disintegrants, antioxidants, UV inhibitors, preservatives, powders, thickeners, acidulants, sweeteners, flavors, and colorants. These ingredients may be used alone or in combination of two or more. The concentrations of these ingredients are appropriately set depending on the types of ingredients used, the shape of the composition, the product form, and the like.

[0031] [Form of composition, product form, etc.] In the stabilization method of the present invention, the form of the composition in which anthocyanin and lecithin coexist is not particularly limited, and may be any of solid, semi-solid, and liquid.

[0032] In the stabilization method of the present invention, the product form of the composition in which anthocyanin and lecithin coexist is not particularly limited, and examples thereof include foods and beverages, and internally administered medicines.

[0033] The food and drink is preferably in the form of a health food, a functional food, a food for specified health uses, etc. Specific examples of the food and drink include supplements such as salt capsules, hard capsules, syrups, jellies, tablets, granules, powders, powders, suspensions, etc., which contain the composition; beverages such as soft drinks, alcoholic beverages, nutritional drinks, coffee, tea, milk, fruit juice drinks, and soft drinks. The composition in which anthocyanin and lecithin coexist is suitable as a supplement, particularly as a content of a soft capsule.

[0034] Examples of internal medicines include salt capsules, hard capsules, liquid powders, granules, tablets, pills, etc., containing the composition.

[0035] 2. Anthocyanin stabilizer The anthocyanin stabilizer of the present invention is characterized by containing lecithin as an active ingredient.

[0036] The anthocyanin stabilizer of the present invention is an additive used in a composition containing an anthocyanin to inhibit decomposition of the anthocyanin over time and to stabilize the anthocyanin.

[0037] In the anthocyanin stabilizer of the present invention, the type and amount of lecithin used, the type and content of the anthocyanin to be stabilized, the shape and product form of the composition containing the anthocyanin, etc. are as described in the section "1. Method for stabilizing anthocyanin" above. EXAMPLES

[0038] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0039] Test Example 1 An anthocyanin-containing composition (contents of soft capsules) was prepared with the composition shown in Table 1. Specifically, a predetermined amount of glycerin fatty acid ester and soybean lecithin were first dissolved in safflower oil by heating. The resulting solution was cooled to 40°C or less, and then a predetermined amount of blueberry fruit extract was added and finely dispersed in a homomixer to obtain an anthocyanin-containing composition.

[0040] 20 g of the obtained anthocyanin-containing composition was filled into a 50 ml light-shielding glass bottle and stored for one month at 40° C. The anthocyanin content of the anthocyanin-containing composition before and after storage for one month was quantified, and the anthocyanin residual rate was calculated according to the following calculation formula.

[0041]

number

[0042] The anthocyanin content was quantified by colorimetry. Specifically, 0.5 g of the anthocyanin-containing composition before and after storage for one month was added to 60 ml of an ethanol solution containing 2% by weight of hydrochloric acid, mixed, and heated under reflux at 80 to 90°C for 30 minutes to hydrolyze the anthocyanin and convert it to anthocyanidin. After heating under reflux, the solution was cooled to room temperature, filtered, appropriately diluted, and then the visible absorption spectrum (350 to 600 nm) was measured using a spectrophotometer, and the anthocyanidin content was calculated as the amount of delphinidin from the absorbance value at the maximum absorption wavelength.

[0043] The results are shown in Table 1. As a result, when anthocyanin and lecithin were allowed to coexist, the residual rate of anthocyanin after storage at 40°C for one month was improved, confirming that lecithin has the effect of improving the stability of anthocyanin.

[0044] [Table 1]

[0045] Test Example 2 An anthocyanin-containing composition (contents of soft capsules) having the composition shown in Table 2 was prepared. Specifically, a predetermined amount of glycerin fatty acid ester, beeswax, and soybean lecithin were first dissolved in safflower oil by heating. The obtained solution was cooled to 35°C or less, and then a predetermined amount of β-carotene, marigold pigment, and vitamin E-containing vegetable oil were added and mixed by stirring. Next, blueberry fruit extract and black currant extract were added, and the mixture was finely dispersed in a homomixer to obtain an anthocyanin-containing composition. Next, 350 mg of the obtained anthocyanin-containing composition was coated with a soft capsule shell (containing gelatin and glycerin) to prepare a soft capsule.

[0046] The obtained soft capsule was stored for 4 months under 40°C conditions. The anthocyanin concentration of the anthocyanin-containing composition was quantified before and after storage for 4 months, and the anthocyanin residual rate was calculated according to the above-mentioned calculation formula. The anthocyanin concentration of the anthocyanin-containing composition (contents of the soft capsule) before and after storage for 4 months was quantified, and the anthocyanin residual rate was calculated according to the above-mentioned calculation formula. The anthocyanin concentration was quantified by HPLC.

[0047] The results are shown in Table 2. As a result, it was confirmed that in soft capsules containing a content in which anthocyanin and lecithin coexist, the residual rate of anthocyanin after storage for 4 months at 40°C was high depending on the concentration of lecithin.

[0048] [Table 2]

Claims

1. A method for inhibiting decomposition of anthocyanin, comprising allowing the anthocyanin to coexist with lecithin in a composition containing the anthocyanin and 25 to 85% by weight of liquid oil.

2. 2. The method for inhibiting decomposition according to claim 1, wherein lecithin is coexisted in an amount of 1 to 300 parts by weight per 100 parts by weight of anthocyanin.

3. The method for inhibiting decomposition according to claim 1 or 2, wherein the composition containing anthocyanin is the content of a soft capsule.

4. An anthocyanin decomposition inhibitor used to inhibit decomposition of anthocyanin in a composition containing anthocyanin and 25 to 85% by weight of liquid oil, comprising: An anthocyanin decomposition inhibitor whose active ingredient is lecithin.

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