Preservative functional additive composition having antimicrobial and antioxidant effects

Abstract

The present invention relates to a preservative functional additive composition that comprises a natural extract containing polyphenols and a cationic surfactant and has antimicrobial and antioxidant effects. With high biodegradability, the preservative functional additive composition according to the present invention is not harmful even when used and ingested in the human body, and achieves preservative performance by using only naturally derived extracts and surfactants without the use of chemical preservatives.

Description

Preservative functional additive composition with antibacterial and antioxidant effects

[0001] The present invention relates to a preservative functional additive composition that can be used in cosmetics, foods, and pharmaceuticals as an additive substance having a preservative function as well as antibacterial and antioxidant effects.

[0002]

[0003] Preservatives play a role in inhibiting or reducing the growth of microorganisms in products such as cosmetics, food, beverages, and pharmaceuticals. They are used not only to preserve the product itself, but also to prevent contamination by microorganisms such as bacteria and fungi in the product during actual use, and to prevent physical and chemical deterioration and decay of the product due to microbial contamination.

[0004] When cosmetics, food, and medicines spoil or deteriorate, the quality of the product deteriorates, such as changes in texture, color, odor, and viscosity, or mold growth. In addition, toxicity may occur in the product due to microbial metabolites, and these toxic substances may cause skin diseases, eye diseases, and other diseases when the product is used.

[0005] In the past, parabens were used as preservatives in cosmetics, but due to concerns about causing cancer, their use is being discontinued. 1,2-hexanediol is now used as the main preservative.

[0006] 1,2-Hexanediol is used as a preservative, but it is closer to bacteriostatic than antibacterial and preservative, so it must be used in high amounts, and there are concerns about the development of resistant bacteria due to its low antibacterial and preservative abilities.

[0007] In the case of preservatives used in food, research has been ongoing to utilize natural preservatives or preservatives using microbial cultures without adding chemical food preservatives since the carcinogenicity of sorbic acid was raised in the past.

[0008] However, natural preservatives are problematic in that they are expensive to manufacture, require significant manufacturing processes and time, and their antibacterial properties diminish over time, often becoming a major source of bacterial growth. Furthermore, preservatives using microbial cultures, while offering excellent antibacterial and preservative effects, are extremely expensive to manufacture.

[0009] Meanwhile, preservatives used in pharmaceuticals are also being studied to find preservatives with protein structures that are compatible with pharmaceuticals composed of amino acid protein structures.

[0010] Korean Patent Publication No. 2023-0135304 relates to a preservative functional additive composition containing 1,2-decanediol as an active ingredient and a method for producing the same. The composition does not contain chemical preservatives and has a very low possibility of causing skin side effects. It also discloses a technology that can be usefully used in antibacterial wet tissues, cosmetics, and household chemical products, as it has antibacterial, antifungal, antiseptic, and anti-acne effects.

[0011] Korean Patent Publication No. 2021-0056222 discloses a technology for using a composition containing polyphenols, including chlorogenic acid, caffeic acid, and quinic acid, as a preservative for a product, particularly as an antioxidant or anti-browning agent for the product.

[0012] In this way, in the field of preservatives such as cosmetics, food, and pharmaceuticals, the amount of chemical preservative raw materials used is continuously being reduced, and a trend toward chemical preservative-free and even preservative-free products is emerging. While achieving this goal, the need for a preservative functional additive composition with excellent manufacturing cost and preservative effect is increasing.

[0013]

[0014] The purpose of the present invention is to provide a natural preservative functional additive composition that has high biodegradability and is not harmful to the human body when used or consumed.

[0015] The purpose of the present invention is to provide a preservative functional additive composition having preservative performance using only natural extracts and surfactants without the use of chemical preservatives, etc.

[0016] The purpose of the present invention is to provide a preservative functional additive composition having an effect that can be used in combination with neutral, cationic, and anionic agents.

[0017] The present invention also aims to provide a natural preservative functional additive composition having antibacterial and antioxidant effects and excellent preservative performance.

[0018]

[0019] In order to solve the above problems, the preservative functional additive composition according to the present invention comprises hydroxycinnamic acid, chicoric acid, monocaffeyltartaric acid, chlorogenic acid, silymarin, curcumin, catechin, kaempferol, resveratrol, luteolin, quercetin, rutin, gallic acid, tannin, hesperetin, hesperidin, flavonoid, anthocyanidin, anthocyanin, naringenin, naringin, baicalein, A polyphenol-containing natural extract containing one or more polyphenols selected from the group consisting of baicalin and caffeic acid, and a cationic surfactant.

[0020] The above polyphenol is derived from natural products and has high biodegradability, making it harmless to the human body when used in foods, cosmetics, etc. More preferably, a polyphenol-containing natural extract containing a polyphenol selected from the group consisting of chicoric acid, chlorogenic acid, catechin, luteolin, quercetin, flavonoid, and caffeic acid can be used.

[0021] In the present invention, the polyphenol-containing natural extract and the cationic surfactant may be included in a weight ratio of 1:0.1 to 16.

[0022] More preferably, it may be included in a weight ratio of 1:5 to 14, and most preferably, it may be included in a weight ratio of 1:7 to 12.

[0023] As the ratio of natural extracts containing polyphenols increases, there is a problem that the preservation ability decreases or cannot be maintained for a long period of time, so it is desirable to satisfy the above ratio range, and when the ratio of natural extracts containing polyphenols decreases, there is a problem that the overall effects such as antibacterial and antioxidant effects decrease.

[0024] In the present invention, the polyphenol-containing natural extract may include dandelion leaf extract.

[0025] However, the above example is only one example, and is not limited to dandelion leaf extract, and any extract derived from natural materials containing polyphenols can be used.

[0026] For example, it may include one or more selected from the group consisting of coffee ground extract, soybean extract, and olive extract.

[0027] The content (concentration) of polyphenol in the above polyphenol-containing natural extract may be 65 mg / g or more, and preferably 67 to 74 mg / g.

[0028] At least, by having a polyphenol content (concentration) greater than the above content, a preservative functional additive composition manufactured by mixing with a cationic surfactant can exhibit preservative performance and antioxidant efficacy.

[0029] Polyphenol is widely known as a component having an antioxidant effect, and in the present invention, the polyphenol-containing natural extract containing polyphenol contains at least 65 mg / g of polyphenol, and is added to the preservative functional additive composition at a predetermined ratio, thereby enabling it to exhibit an antioxidant effect.

[0030] More specifically, the above polyphenol-containing natural extract can be used by extracting it using an extraction solvent such as ethanol or water, then concentrating it and diluting it with water.

[0031] For example, a natural product can be extracted by soaking it in 75% ethanol, filtering the resulting extract, distilling under reduced pressure to remove the extraction solvent, obtaining a concentrate, and adding water to it to prepare a diluted solution.

[0032] In the present invention, the cationic surfactant may be a basic amino acid-based surfactant.

[0033] Basic amino acids, also called cationic amino acids, refer to amino acids with cationic side chains. More specifically, they may be surfactants containing chains based on cationic amino acids, such as arginine, histidine, and lysine.

[0034] More preferably, it may be an arginine-based surfactant, and most preferably, it may be ethyl lauroyl alginate.

[0035] In addition, the preservation functional additive composition according to the present invention is characterized by being biodegradable by utilizing a naturally derived compound without utilizing a synthetic component or a polymer-based surfactant, etc.

[0036] Specifically, ethyl lauroyl arginate is a food additive listed by the US FDA and the European EFSA, and is completely broken down into endogenous substances (ethanol, arginine, and lauric acid) by body enzymes when ingested. In addition, polyphenols and flavonoids also change into polyphenol and flavonoid forms when ingested, so they are safely biodegraded, and therefore the preservative functional additive composition according to the present invention is biodegradable.

[0037]

[0038] The preservative functional additive composition according to the present invention has a high biodegradability and thus has no harmful effects when used or consumed by the human body.

[0039] The preservative functional additive composition according to the present invention has preservative performance by using only natural extracts and surfactants without using chemical preservatives, etc.

[0040] The preservative functional additive composition according to the present invention has an effect that can be used in combination with neutral, cationic, and anionic agents.

[0041] The preservative functional additive composition according to the present invention also has excellent preservative performance while having antibacterial and antioxidant effects.

[0042] The preservative functional additive composition according to the present invention has a thickening effect.

[0043]

[0044] Figure 1 is a photograph of a composition according to the addition ratio of a natural extract containing polyphenol and a surfactant.

[0045] Figures 2 to 7 are photographs of experiments to confirm the miscibility and thickening effect of a composition according to the addition ratio of a polyphenol-containing natural extract and a surfactant.

[0046] Figures 8 to 11 are test reports on the preservative properties of cosmetics manufactured using compositions according to the addition ratio of natural extracts containing polyphenol and surfactants.

[0047] Figures 12 and 13 show the results of measuring the total flavonoid content (TFC) of a composition according to one embodiment of the present invention.

[0048] Figures 14 and 15 show the results of measuring the total phenolic content (TPC) of a composition according to one embodiment of the present invention.

[0049]

[0050] Hereinafter, each component of the present invention will be described in more detail so that a person having ordinary skill in the art to which the present invention pertains can easily practice it; however, this is only an example, and the scope of the rights of the present invention is not limited by the following contents.

[0051] As used herein, the terms "preferred" or "preferably" refer to embodiments of the invention that have particular advantages under specific conditions. However, other embodiments may also be preferred under the same or different conditions. Furthermore, the fact that one or more preferred embodiments are preferred does not imply that other embodiments are not useful, nor does it exclude other embodiments within the scope of the invention.

[0052] The term "comprises" as used herein is used to list materials, compositions, devices, and methods useful in the present invention, but is not limited to the listed examples.

[0053] In particular, the term "includes" in the present invention refers to various states such as a state including a component as it is, a state processed using a component as a precursor, a state satisfying a component after processing, etc., and is not limited to the listed examples.

[0054] The present invention relates to a preservative functional additive composition having preservative properties, antibacterial properties, and antioxidant effects, which is used in products requiring the use of preservatives, such as cosmetics, foods, and pharmaceuticals, and which utilizes a naturally derived compound instead of using existing chemical preservatives.

[0055] Specifically, by utilizing a chemical preservative based on natural amino acids (e.g., ethyl lauroyl alginate) and polyphenols with antioxidant and preservative functions, the preservative performance of existing materials is maintained while meeting 100% of the ISO natural origin index, exhibiting high biodegradability and having a preservative effect. Therefore, when used in a product instead of existing preservatives, products with preservative properties can be produced without using a separate preservative.

[0056] Hereinafter, the present invention will be described in more detail based on examples, but this is only an exemplary description for understanding the present invention, and the scope of the present invention is not limited or restricted to the following examples.

[0057]

[0058] [Manufacturing of dandelion leaf extract]

[0059] 1. Soak 100g of dandelion leaves in 1000mL of 75% ethanol for 24 hours to extract.

[0060] 2. Filter the extract under reduced pressure.

[0061] 3. Distill the filtered extract under reduced pressure (99.9% ethanol removed).

[0062] 4. Shake the distilled extract in 100 mL of water.

[0063]

[0064] [Preparation of a Preservative Functional Additive Composition]

[0065] 1. Dissolve 80 g of ethyl lauroyl alginate hydrochloride in 800 mL of ethanol.

[0066] 2. Add NaOH to the ethanol solvent to make it saturated.

[0067] 3. Add saturated NaOH solution once to ensure a pH range of 6 to 9.

[0068] 4. Distill the above solution under reduced pressure (remove 99.9% of ethanol).

[0069] 5. After distillation, add ethyl lauroyl alginate and dissolve.

[0070] 6. Add 10g of the extract (dandelion leaf extract) dissolved in water to solution 5 and mix.

[0071] 7. After removing the water layer, wash twice with water (to remove impurities).

[0072] 8. Distill solution 7 under reduced pressure and dry to obtain the final product (90 g produced).

[0073]

[0074] [Experimental Method]

[0075]

[0076] 1. Evaluation of miscibility and thickening effect in anionic formulations according to addition ratio

[0077] - Test method: A composition was prepared by adding ethyl lauroyl alginate and the prepared dandelion leaf extract at different weight ratios of 1:1, 2:1, 4:1, 6:1, 8:1, and 1:0, and an experiment was conducted to confirm miscibility and thickening effect by mixing this with an anionic agent.

[0078] 1 g of the obtained composition and 10 g of anionic agent were mixed and evaluated according to the evaluation method below.

[0079] - Evaluation method: i) When miscibility is poor, problems such as not forming a single composition, phase separation, or not mixing uniformly and clumping occur. Therefore, if it is confirmed to be a single uniform mixture, it is evaluated as O, and if phase separation is observed, it is evaluated as X. ii) The thickening effect is evaluated only when miscibility is confirmed. If it is soft like toothpaste, does not maintain its shape, and easily collapses, it is evaluated as X, and if it maintains its shape and is formed into a heavy formulation, it is evaluated as O.

[0080]

[0081] Addition ratio (surfactant: extract) miscibility thickening effect 1:1OO2:1OO4:1OO6:1OO8:1OO1:0X-

[0082] Figure 1 is a photograph of a composition according to the addition ratio of a polyphenol-containing natural extract and a surfactant, and Figures 2 to 7 are photographs of an experiment to confirm the miscibility and thickening effect of a composition according to the addition ratio of a polyphenol-containing natural extract and a surfactant.

[0083] Referring to Table 1 and Figures 1 to 7 above, when only ethyl lauroyl alginate, which is generally known to have poor compatibility with anionic agents, is used, it was confirmed that there is no compatibility and no thickening effect is exhibited. In addition, when dandelion leaf extract containing polyphenol is mixed with ethyl lauroyl alginate in a weight ratio of 1:1 to 8, the compatibility is excellent, and the formulation does not collapse or appear as a soft formulation like toothpaste when mixed, confirming that the formulation has good compatibility and a thickening effect even with anionic agents.

[0084]

[0085] 2. Buoyancy test

[0086] - Test method: Compositions were prepared by varying the weight ratios of the prepared dandelion leaf extract and ethyl lauroyl alginate at 1:2, 1:4, 1:6, and 1:8, and cosmetics were prepared using these. Each was prepared in the form of a skin (composition content 0.05%, 0.1%) and a cream (composition content 0.05%, 0.1%).

[0087] - Experimental method and materials: The experiment is conducted in accordance with the PCPC Technical Guidelines "M-3 Method for Preservation Efficacy Testing of Personal Care Products."

[0088] - Inoculated microorganisms

[0089] 1) Bacteria: E. coli ATCC8739 2) Fungi: C. albicans ATCC10231

[0090] P. aeruginosa ATCC9027 A. brasiliensis ATCC16404

[0091] S. aureus ATCC6538

[0092] - Judging criteria (PCPC standard)

[0093] 1) Bacteria: Reduced by more than 99.9% on day 7 and no further increase on days 14, 21, and 28.

[0094] 2) Fungi: Reduced by more than 90% on the 7th day and no further increase on the 14th, 21st, and 28th days.

[0095] - Experimental results: The experimental results are shown in Figures 8 to 11.

[0096] Referring to Figures 8 to 11, it can be confirmed that both the skin and cream to which the manufactured preservative functional additive composition was added have a preservative effect.

[0097]

[0098] 3. Antioxidant effect confirmation experiment 1 (Total flavonoid content (TFC))

[0099] An experiment was conducted to confirm the antioxidant effect by measuring the total flavonoid content at the request of KATR.

[0100] - Sample treatment: 1 mL of deionized water was added to 1 g of powdered sample, and the sample was extracted using ultrasonic waves (25°C, 60 minutes), then centrifuged (12,000 rpm, 10 minutes) and used for testing.

[0101] - Test method

[0102] 1) Add 200 μL of standard or test substance to the test tube, then add 800 μL of deionized water.

[0103] 2) 60 μL of 5% NaNO2(w / v) solution and 10% AlCl 3 After adding 60 μL of (w / v) solution, react for 5 minutes.

[0104] 3) Add 400 μL of 1 M sodium hydroxide solution and 480 μL of deionized water and react for 6 minutes.

[0105] 4) Measure the absorbance at 510 nm using a UV-Vis spectrophotometer (Libra S70, Biochrom, UK).

[0106] - Result notation: A calibration curve was created using the standard material Quercetin, and the absorbance of the sample was applied to the calibration curve and expressed as mg QE (Quercetin equivalent) / 100 g sample.

[0107] The results are shown in Table 2 below and Figures 12 and 13.

[0108]

[0109] Addition ratio (surfactant: extract) test results mg QE * / 100 g sample6:154.17 ± 4.52

[0110] *QE: Quercetin equivalent

[0111]

[0112] Referring to Table 2 above and Figures 12 and 13, it can be confirmed that the sample contains quercetin, a flavonoid. From this, it can be expected that the composition of the present invention, such as the sample above, will have an antioxidant effect.

[0113]

[0114] 4. Antioxidant effect confirmation experiment 2 (Total phenolic content (TPC))

[0115] An experiment to confirm the antioxidant effect was conducted by measuring the total phenol content at the request of KATR.

[0116] - Sample treatment: 1 mL of deionized water was added to 1 g of powdered sample, and the sample was extracted using ultrasonic waves (25°C, 60 minutes), then centrifuged (12,000 rpm, 10 minutes) and used for testing.

[0117] - Test method

[0118] 1) Add 20 μL of standard or test substance to the test tube, then add 1,580 μL of deionized water.

[0119] 2) Add 100 μL of 2 N Folin-Ciocalteu solution and 300 μL of 20% Na2CO3 (w / v) solution and react for 30 minutes.

[0120] 3) Measure the absorbance at 765 nm using a UV-Vis spectrophotometer (Libra S70, Biochrom, UK).

[0121] - Result notation: A calibration curve was created using the standard material Gallic acid, and the absorbance of the sample was applied to the calibration curve and expressed as mg GAE (Gallic acid equivalent) / 100 g sample.

[0122] The results are shown in Table 3 below and Figures 14 and 15.

[0123]

[0124] Addition ratio (surfactant: extract) test results mg GAE ** / 100 g sample6:14.03 ± 0.27

[0125] **GAE: Gallic acid equivalent

[0126]

[0127] Referring to Table 3 and Figures 14 and 15 above, it can be confirmed that the sample contains polyphenol, and therefore, it can be expected that the composition of the present invention such as the sample will have an antioxidant effect.

Claims

1. Hydroxycinnamic acid, chicoric acid, monocaffeyltartaric acid, chlorogenic acid, silymarin, curcumin, catechin, kaempferol, resveratrol, luteolin, quercetin, rutin, gallic acid, tannin, hesperetin, hesperidin, anthocyanidin, anthocyanin, naringenin, naringin, baicalein, baicalin, chicoric acid, flavonoid, A polyphenol-containing natural extract comprising at least one polyphenol selected from the group consisting of caffeic acid; and a cationic surfactant; A composition of a preservation functional additive comprising:

2. In paragraph 1, A preservative functional additive composition comprising the above polyphenol-containing natural extract and the above cationic surfactant in a weight ratio of 1:0.1 to 16.

3. In paragraph 1, The above-mentioned preservation functional additive composition is a preservation functional additive composition having miscibility with cationic, anionic and neutral agents.

4. In paragraph 1, A composition of a preservative functional additive, wherein the natural extract containing the polyphenol comprises a dandelion leaf extract.

5. In paragraph 1, The above cationic surfactant is a preservative functional additive composition which is a basic amino acid-based surfactant.

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