Beverage antioxidant detection bead, beverage antioxidant detector, method for manufacturing beverage antioxidant detection bead, and method for manufacturing beverage antioxidant detector

Abstract

Disclosed are a beverage antioxidant detection bead, a beverage antioxidant detector, a method for manufacturing a beverage antioxidant detection bead, and a method for manufacturing a beverage antioxidant detector. The beverage antioxidant detection bead may comprise: a semi-permeable polymer; and a sensing material that is dispersed in the polymer and discolored when reacting with an antioxidant.

Description

Beverage antioxidant detection beads, beverage antioxidant detection bodies, methods for manufacturing beverage antioxidant detection beads, and methods for manufacturing beverage antioxidant detection bodies

[0001] The present invention relates to a beverage antioxidant detection bead, a beverage antioxidant detection body, a method for manufacturing a beverage antioxidant detection bead, and a method for manufacturing a beverage antioxidant detection body.

[0002] Antioxidants are a general term for substances that prevent oxidation. They are also called antioxidants or anti-oxidants. Antioxidant substances include carotenoids (beta-carotene, lycopene, lutein), flavonoids (anthocyanins, catechins, resveratrol, proanthocyanidins), isoflavones (genistein, daidzein), vitamin C, and other vitamins, minerals, tocopherols, selenium, and glutathione.

[0003] Beverages may contain antioxidants, and especially in beverages manufactured through extraction, consumers may question whether an appropriate level of antioxidants has been extracted. The present invention provides a bead capable of detecting antioxidants in beverages.

[0004] One object of the present invention is to provide a bead capable of detecting antioxidants in a beverage.

[0005] Another object of the present invention is to provide a detector comprising the above beads.

[0006] Another object of the present invention is to provide a method for manufacturing the above beads.

[0007] Another object of the present invention is to provide a method for manufacturing the above-mentioned detector.

[0008] In one aspect, the present invention provides a beverage antioxidant detection bead comprising: a polymer having semi-permeability; and a sensing material dispersed within the polymer and reacting with an antioxidant to change color; wherein, when in contact with a beverage, the sensing material changes color depending on the amount of the antioxidant contained in the beverage.

[0009] Through the above configuration, the antioxidant contained in the beverage can be visually confirmed by discoloration, but the sensing substance causing the discoloration can be prevented from being mixed into the beverage to be consumed at a significant level or more.

[0010] In one embodiment, the polymer may comprise alginate.

[0011] By selecting the polymer as alginate as described above, dispersion of the sensing material within the polymer can be facilitated.

[0012] In one embodiment, the sensing material may comprise an iron(III) ion or an ionic compound comprising an iron(III) ion.

[0013] In one embodiment, the sensing material may include iron(III) chloride (FeCl3).

[0014] By selecting the sensing material as described above, antioxidant substances can be effectively identified through discoloration.

[0015] In one embodiment, the iron (III) chloride in the beverage antioxidant detection bead may be included in an amount of about 0.025 to 0.2 wt%.

[0016] In one embodiment, the iron (III) chloride in the beverage antioxidant detection bead may be included in an amount of about 0.05 to 0.1 wt%.

[0017] At the concentrations described above, a significant level of discoloration may occur that allows detection of antioxidants, but does not result in excessive discoloration that renders detection impossible.

[0018] In another aspect, the present invention provides a beverage antioxidant detection body comprising n groups of beads having different sensing material concentrations for each group.

[0019] As described above, by visually confirming the discoloration of each bead through n groups of beads having different concentrations, the amount of antioxidant can be intuitively determined.

[0020] In one embodiment, each of the beads may be a beverage antioxidant detection bead according to the embodiment of the present invention described above.

[0021] In one embodiment, n may be a natural number greater than or equal to 2.

[0022] In another aspect, the present invention provides a method for manufacturing a beverage antioxidant detection bead, comprising a drop step of adding a semi-permeable polymer solution dropwise to a solution containing a sensing material that changes color upon reaction with an antioxidant.

[0023] As described above, through the dropwise polymer addition method, beads can be manufactured using polymers with sensing materials dispersed inside.

[0024] In one embodiment, the polymer may be prepared to include alginate.

[0025] By selecting the polymer as alginate as described above, dispersion of the sensing material within the polymer can be facilitated.

[0026] In one embodiment, the sensing material can be prepared to include an iron(III) ion or an ionic compound including an iron(III) ion.

[0027] In one embodiment, the sensing material can be prepared to include iron(III) chloride (FeCl3).

[0028] By selecting the sensing material as described above, antioxidant substances can be effectively identified through discoloration.

[0029] In one embodiment, the solution may be prepared to contain about 0.025 to 0.2 wt% of the iron (III) chloride.

[0030] In one embodiment, the solution may be prepared to contain about 0.05 to 0.1 wt% of the iron (III) chloride.

[0031] At the concentrations described above, a significant level of discoloration may occur that allows detection of antioxidants, but does not result in excessive discoloration that renders detection impossible.

[0032] In another aspect, the present invention provides a method for manufacturing a beverage antioxidant detection bead, comprising a drop step of performing the method for manufacturing the beverage antioxidant detection bead in n types of solutions each having a different sensing substance concentration.

[0033] As described above, by manufacturing beads using n types of solutions with different concentrations, the amount of antioxidant can be intuitively determined by visually confirming the different discolorations depending on the beads.

[0034] In one embodiment, n may be a natural number greater than or equal to 2.

[0035] Antioxidants in beverages can be intuitively detected through a beverage antioxidant detection bead according to an embodiment of the present invention.

[0036] The beverage antioxidant detection body according to an embodiment of the present invention can more easily detect antioxidants in beverages by including the above beads.

[0037] The above beads can be manufactured through a method for manufacturing a beverage antioxidant detection bead according to an embodiment of the present invention.

[0038] The detection body can be manufactured through a method for manufacturing a beverage antioxidant detection body according to an embodiment of the present invention.

[0039] FIG. 1 is a schematic diagram illustrating a beverage antioxidant detection bead according to an embodiment of the present invention.

[0040] Figure 2 illustrates a beverage antioxidant detector according to an embodiment of the present invention.

[0041] FIG. 3 is a flowchart illustrating a method for manufacturing a beverage antioxidant detection bead according to an embodiment of the present invention.

[0042] Figure 4 is a flow chart illustrating a method for manufacturing a beverage antioxidant detection body according to an embodiment of the present invention.

[0043] Figure 5 is a drawing schematically illustrating a process for manufacturing a bead according to an embodiment of the present invention.

[0044] Figure 6 is a photograph showing the change in bead color after 5 minutes of exposure of beads manufactured in white tea, pu-erh tea, and green tea.

[0045] Figure 7 shows the experimental results showing the change in bead color immediately after and after 10 minutes of exposing the beads to a solution containing 0, 10, 20, 50, 100, 200, and 250 μM of tannic acid, an antioxidant.

[0046] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings. The present invention may be modified in various ways and may take various forms. Therefore, specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, but should be understood to include all modifications, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing each drawing, similar reference numerals are used to indicate similar components. In the attached drawings, the dimensions of structures are shown larger than actual size to ensure clarity of the present invention.

[0047] The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, the terms "comprise" or "have" should be understood to indicate the presence of a feature, number, step, operation, component, or combination thereof described in the specification, but do not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, or combinations thereof.

[0048] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and will not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

[0049] FIG. 1 is a schematic diagram illustrating a beverage antioxidant detection bead according to an embodiment of the present invention.

[0050] Referring to FIG. 1, a beverage antioxidant detection bead (100) according to an embodiment of the present invention may include a semi-permeable polymer (110); and a sensing material (120) dispersed within the polymer (110) and reacting with an antioxidant to change color. In one embodiment, when in contact with a beverage, the sensing material (120) may change color depending on the amount of the antioxidant contained in the beverage. Through the above configuration, the antioxidant contained in the beverage can be visually confirmed through change in color, but the sensing material (120) causing the change in color can be prevented from being mixed into the beverage to be consumed at a significant level or more.

[0051] The polymer (110) above is a material that can constitute the main body of a beverage antioxidant detection bead (100) according to an embodiment of the present invention. In the context of this specification, the polymer may refer to a polymer having physical properties that prevent significant or greater shape collapse in at least the usage environment. A sensing material (120) may be dispersed within the polymer (110), and the polymer (110) may be semi-permeable.

[0052] In the context of this specification, semi-permeability may refer to a material that is permeable to some substances but impermeable to others. The permeable and impermeable substances may be determined by molecular weight, molecular size, chemical bonding state, and / or charge. The permeability may refer to a significant level of permeation. Therefore, in the context of this specification, a semi-permeable polymer may refer to a material that allows a significant level of antioxidants to permeate into the polymer, but does not release a sensing material contained within the polymer beyond a significant level unless the concentration thereof is above a significant level.

[0053] As long as it has the above-described functions, the type of the polymer (110) is not particularly limited. In one embodiment, the polymer (110) may include alginate. By selecting the polymer (110) as alginate as described above, the dispersion of the sensing material (120) within the polymer (110) can be facilitated.

[0054] The sensing material (120) described above is a material capable of sensing an antioxidant in a beverage, and in particular, the sensing material (120) can perform sensing by discoloration. Therefore, as long as it can cause discoloration when exposed to an antioxidant as described above, the type of the sensing material (120) is not particularly limited. In one embodiment, the sensing material (120) may include an iron (III) ion or an ionic compound including an iron (III) ion. In one embodiment, the sensing material (120) may include iron (III) chloride (FeCl3). Such a material may be transparent before exposure to an antioxidant, and may change color to a dark color after exposure. By selecting the sensing material (120) described above, the antioxidant can be effectively identified through discoloration.

[0055] The concentration of the sensing material (120) contained in the bead is not particularly limited, but the practitioner of the present invention can select an appropriate level of sensing material (120) concentration to manufacture a bead that allows a user to easily and intuitively identify an antioxidant with the naked eye. In one embodiment, the iron (III) chloride in the beverage antioxidant detection bead (100) may be contained in an amount of about 0.025 to 0.2 wt%. In one embodiment, the iron (III) chloride in the beverage antioxidant detection bead (100) may be contained in an amount of about 0.05 to 0.1 wt%. At the concentrations described above, a significant level of discoloration may occur to enable detection of the antioxidant, while not reaching a level where detection is impossible due to excessive discoloration.

[0056] In FIG. 1, the sensing material (120) is depicted as having a size that can be identified with the naked eye, but this is for the purpose of understanding the invention, and the sensing material (120) may be dispersed within the polymer (110) and may not be identified with the naked eye.

[0057] In addition, in the above drawing 1, the bead (100) is depicted as being circular or spherical, but this is exemplary, and the shape of the bead (100) does not limit the scope of the present invention.

[0058] Figure 2 illustrates a beverage antioxidant detector according to an embodiment of the present invention.

[0059] Referring to FIG. 2, a beverage antioxidant detector (200) according to an embodiment of the present invention may include n groups of beads (210) having different sensing material concentrations for each group.

[0060] As described above, through n groups of beads (210) having different concentrations, the amount of antioxidant can be intuitively determined by visually confirming the different discoloration states depending on the beads (210). In Fig. 2, each group includes one bead (210) and n is expressed as 4, but this is exemplary and the number of beads (210) included in each group is not limited, and n is not limited either. In one embodiment, n may be a natural number greater than or equal to 2.

[0061] The description of the beverage antioxidant detection body (200) according to the embodiment of the present invention above can be applied identically or similarly to the description of the beverage antioxidant detection bead (100) according to the embodiment of the present invention above for the same or similar configurations or terms. In one embodiment, each of the beads (210) may be the beverage antioxidant detection bead (100) according to the embodiment of the present invention described above.

[0062] As described above, since the detector (200) includes multiple groups of beads (210) having different concentrations of sensing substances, various discoloration patterns can be visually confirmed, such as some groups showing no discoloration, some groups showing some discoloration, and some groups showing significant discoloration, so that the concentration of the antioxidant can be intuitively recognized through the detector (200).

[0063] The arrangement of beads (210) illustrated in Fig. 2 is exemplary and does not limit the present invention.

[0064] FIG. 3 is a flowchart illustrating a method for manufacturing a beverage antioxidant detection bead according to an embodiment of the present invention.

[0065] Referring to FIG. 3, a method (300) for manufacturing a beverage antioxidant detection bead according to an embodiment of the present invention may include a drop step (S310) of adding a semi-permeable polymer solution dropwise to a solution containing a sensing material that changes color upon reaction with an antioxidant. As described above, through the dropwise addition of the polymer, a bead can be manufactured using a polymer in which a sensing material is dispersed within.

[0066] The description of the method (300) for manufacturing a beverage antioxidant detection bead according to the embodiment of the present invention may be applied identically or similarly to the description of the beverage antioxidant detection bead according to the embodiment of the present invention described above and / or the description of the beverage antioxidant detection body according to the embodiment of the present invention for the same or similar terms or configurations.

[0067] Therefore, the bead manufactured by the beverage antioxidant detection bead manufacturing method (300) according to the embodiment of the present invention may be a beverage antioxidant detection bead according to the embodiment of the present invention.

[0068] The above drop step (S310) is a step for manufacturing polymer beads containing a sensing material by adding a polymer solution dropwise to a solution containing a sensing material. In the context of this specification, the dropwise method may refer to the act of dropping fluid droplets of a size smaller than a significant level and allowing them to enter the reaction system.

[0069] Additionally, in one embodiment, the polymer may be prepared to include alginate. By selecting alginate as the polymer as described above, the dispersion of the sensing material within the polymer may be facilitated.

[0070] Additionally, in one embodiment, the sensing material may be prepared to include iron (III) ions or an ionic compound containing iron (III) ions. In one embodiment, the sensing material may be prepared to include iron (III) chloride (FeCl3). By selecting the sensing material as described above, the antioxidant can be effectively identified through color change.

[0071] Additionally, in one embodiment, the solution may be prepared to contain about 0.025 to 0.2 wt% of the iron (III) chloride. In one embodiment, the solution may be prepared to contain about 0.05 to 0.1 wt% of the iron (III) chloride. At such concentrations, a significant level of discoloration may occur to enable detection of the antioxidant, while not reaching a level where detection is impossible due to excessive discoloration.

[0072] Figure 4 is a flow chart illustrating a method for manufacturing a beverage antioxidant detection body according to an embodiment of the present invention.

[0073] Referring to FIG. 4, a method for manufacturing a beverage antioxidant detection body (400) according to an embodiment of the present invention may include a drop step (S410) of performing a method for manufacturing a beverage antioxidant detection bead in n types of solutions each having different concentrations of a sensing substance. As described above, by visually confirming the different discolorations of the beads depending on the beads through beads manufactured using n types of solutions having different concentrations, the amount of the antioxidant can be intuitively determined.

[0074] The description of the method for manufacturing a beverage antioxidant detection body (400) according to the embodiment of the present invention may be applied identically or similarly to the description of the beverage antioxidant detection bead according to the embodiment of the present invention described above and / or the description of the beverage antioxidant detection body according to the embodiment of the present invention and / or the description of the method for manufacturing a beverage antioxidant detection bead according to the embodiment of the present invention for the same or similar terms or configurations. Accordingly, the method for manufacturing a beverage antioxidant detection bead may be the method for manufacturing a beverage antioxidant detection bead according to the embodiment of the present invention.

[0075] In addition, the above drop step (S410) may be substantially the same as, similar to, including, or repeated as the drop step (S310) mentioned in the method for manufacturing a beverage antioxidant detection bead according to the embodiment of the present invention.

[0076] In one embodiment, n may be a natural number greater than or equal to 2.

[0077] Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments described below are merely some embodiments of the present invention, and the scope of the present invention is not limited to the embodiments described below.

[0078] Manufacturing example

[0079] Bead manufacturing

[0080] Figure 5 is a drawing schematically illustrating a process for manufacturing a bead according to an embodiment of the present invention.

[0081] Referring to Fig. 5, an alginate solution is prepared. The alginate solution is added dropwise into a solution containing 0.001, 0.0015, 0.0031, 0.0062, 0.0125, 0.025, 0.05, 0.1, 0.2, 0.5, and 1 wt% FeCl3. Alginate capsules (beads) containing FeCl3 inside are created.

[0082] Example 1

[0083] Figure 6 is a photograph showing the change in bead color after 5 minutes of exposure to beads manufactured from white tea, pu-erh tea, and green tea. The polyphenol content between teas could be distinguished within the FeCl3 concentration range of 0.1 to 0.0062 wt%.

[0084] Example 2

[0085] Figure 7 shows the experimental results showing the change in bead color immediately after and after 10 minutes of exposure to solutions containing 0, 10, 20, 50, 100, 200, and 250 μM of tannic acid, an antioxidant. Figure 7a is a photograph, and Figure 7b is a graph analyzing RGB. It can be confirmed that discoloration occurs in a concentration-dependent manner in the FeCl3 concentration range of 0.025 to 0.2 wt%. It is presumed that FeCl3 is released at an FeCl3 concentration of 0.2 wt% or higher. It can be confirmed that discoloration occurs in a manner that is easier to distinguish with the naked eye in the FeCl3 concentration range of 0.05 to 0.1 wt%.

[0086] Although the present invention has been described above with reference to preferred embodiments thereof, it will be understood by those skilled in the art that various modifications and changes may be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below.

Claims

1. A polymer having semi-permeability; and A sensing material dispersed within the polymer and reacting with an antioxidant to change color; When in contact with a beverage, the sensing material changes color depending on the amount of antioxidant contained in the beverage. Beverage antioxidant detection beads.

2. In paragraph 1, The above polymer comprises alginate, Beverage antioxidant detection beads.

3. In paragraph 1, The sensing material comprises an iron (III) ion or an ionic compound containing iron (III) ion. Beverage antioxidant detection beads.

4. In paragraph 3, The above sensing material comprises iron(III) chloride (FeCl3). Beverage antioxidant detection beads.

5. In paragraph 4, The iron (III) chloride contained in the above beverage antioxidant detection bead is 0.025 to 0.2 wt%, Beverage antioxidant detection beads.

6. In paragraph 5, The iron (III) chloride contained in the above beverage antioxidant detection bead is 0.05 to 0.1 wt%, Beverage antioxidant detection beads.

7. Contains n groups of beads having different concentrations of sensing substances for each group, Each of the above beads is a beverage antioxidant detection bead according to any one of claims 1 to 6, The above n is a natural number greater than or equal to 2, Beverage antioxidant detection system.

8. A drop step of adding a semi-permeable polymer solution dropwise to a solution containing a sensing material that changes color by reacting with an antioxidant; Method for manufacturing beverage antioxidant detection beads.

9. In paragraph 8, The above polymer is prepared by containing alginate, Method for manufacturing beverage antioxidant detection beads.

10. In paragraph 8, The above sensing material is prepared by including iron (III) ion or an ionic compound containing iron (III) ion. Method for manufacturing beverage antioxidant detection beads.

11. In paragraph 10, The above sensing material is prepared by containing iron(Ⅲ) chloride (FeCl3). Method for manufacturing beverage antioxidant detection beads.

12. In paragraph 11, The above solution is prepared such that the iron (III) chloride is contained in an amount of 0.025 to 0.2 wt%. Method for manufacturing beverage antioxidant detection beads.

13. In paragraph 12, The above solution is prepared such that the iron (III) chloride is contained in an amount of 0.05 to 0.1 wt%. Method for manufacturing beverage antioxidant detection beads.

14. A method for manufacturing a beverage antioxidant detection bead according to any one of claims 9 to 13, comprising a drop step of performing the method in n types of solutions each having different concentrations of sensing substances; The above n is a natural number greater than or equal to 2, Method for manufacturing a beverage antioxidant detection agent.

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