2398 results about "Anthocyanin" patented technology

The present invention provides a topical formulation and method of use where the formulation comprises macqui berry or a macqui berry extract containing anthocyanins having a very high oxygen radical absorbance capacity (ORAC). The formulation provides the macqui berry in a stabilized form which includes a glucuronide or glycuronide, a photostabilizing agent, encapsulation, or light -and/or air-blocking packaging.

This disclosure is of 1) the utilization of the spectrum from 250 nm to 1150 nm for measurement of prediction of one or more parameters, e.g., brix, firmness, acidity, density, pH, color and external and internal defects and disorders including, for example, surface and subsurface braises, scarring, sun scald, punctures, in N—H, C—H and O—H samples including fruit; 2) an apparatus and method of detecting emitted light from samples exposed to the above spectrum in at least one spectrum range and, in the preferred embodiment, in at least two spectrum ranges of 250 to 499 nm and 500 nm; 3) the use of the chlorophyl band, peaking at 690 nm, in combination with the spectrum from 700 nm and above to predict one or more of the above parameters; 4) the use of the visible pigment region, including xanthophyll, from approximately 250 nm to 499 nm and anthocyanin from approximately 500 to 550 nm, in combination with the chlorophyl band and the spectrum from 700 nm and above to predict the all of the above parameters.

Metabolic energy capacity enhancing compositions and methods for reducing oxidative stress and improving vitality in a mammal are disclosed. A composition for increasing metabolic energy capacity may be in a palatable liquid formulation or a solid dosage form and typically includes an anti-oxidant containing phytonectar and an energy catalyst. An anti-oxidant may include a polyphenol, anthrocyanin, bioflavonoid, proanthocyanidin, and a xanthone. An energy catalyst may include a mineral, vitamin, co-vitamin, carbohydrate and a lipid. In a presently preferred embodiment a composition includes phytonectar extracts from grape, aloe vera, apple, morinda citrifolia, scullcap, blueberry, prune, cranberry, elderberry, bilberry, and gentain and a mineral blend containing calcium, magnesium, manganese, zinc, chromium, selenium, iron, copper, molybdenum, vanadium, potassium, iodine, and cobalt. A method for increasing metabolic energy capacity in a mammal may include consuming a chemical component having the ability to undergo oxidation, producing free radicals and administering a composition having an anti-oxidant containing phytonectar and an energy catalyst.

An animal toy containing food having a first portion with food delivery means integrated therein adapted to securely house solid food treats, including a nutritional pet supplement, to be removed by the animal during play or through chewing action, and a second side with a plurality of gum stimulation teeth integrated within and projecting therefrom that act to massage the gums of the animal. Food delivery means may be provided as a plurality of cavities integrated within the first portion (and optionally, the second portion), preferably having a grooved or threaded interior for securely holding food pieces securely therein. Alternatively, the food delivery means is provided as a food portion composing the first portion. A pet supplement may be utilized, including joint preserving and joint rebuilding compositions comprising chicken collagen type II, glucosamine hydrochloride and chondroitin sulfate, a vitamin composition comprising vitamins C, D and K, a mineral composition comprising calcium, magnesium, zinc, copper, manganese and boron, a herbal anti-oxidant cofactor blend comprising citrus bioflavonoids, red grapes anthocyanins, turmeric rhizome, boswellia resin and fennel seed.

Anthocyanins, other flavonoids and related polyphenolic compounds are extracted from fruits or highly pigmented garden vegetables and their by-products using subcritical water with or without a secondary cosolvent. This method has the advantages of being relatively inexpensive, minimizes or totally avoids the use of objectionable solvents, and provides a facile means for supplying an ample source of concentrated phytochemicals for use in food formulation, dietary supplements and phyto-pharmaceutical applications.

The invention discloses a method for preparing fruit juice with high anthocyanin content from vaccimium spp. fruit. The method comprises the steps that the vaccimium spp. fruit serves as a raw material; juicing is performed by pectin, cellulose and starch composite enzyme enzymolysis; residual anthocyanin in vaccimium spp. fruit residues is extracted, filtered, condensed, frozen, dried, subjected to superfine grinding, and then added to the vaccimium spp. fruit juice. The method significantly increases the anthocyanin content of the vaccimium spp. fruit juice. The method is simple in preparation technology and low in production cost, facilitates industrial production, and has higher popularization performance, and the anthocyanin content of the fruit juice is high.

A method for manufacturing of ultrahigh molecular weight polyethylene (UHMWPE) for implants, where the implants have been machined out of UHMWPE blocks or extruded rods, has anthocyanin dispersely imbedded in the polyethylene. The implant is then exposed to γ ray or electron beam irradiation in an amount of at least 2.5 Mrad followed by a heat treatment to prevent the implant from becoming brittle in the long term as well as to improve strength and wear. The method includes mixing a powder or granulate resin of UHMWPE with an aqueous liquid that contains anthocyanin in a predetermined amount. The water is then evaporated in order to deposit the anthocyanin in a predetermined concentration on the polyethylene particles. The doped UHMWPE particles are compressed into blocks at temperatures in a range of approximately 135° C.-250° C. and pressures in a range of approximately 2-70 MPa. Medical implants are made from the blocks.

The invention discloses an aronia melenocarpa composite juice beverage and a preparation method thereof. According to the invention, 50 to 100% by weight of prepared aronia melenocarpa juice and 0 to 50% by weight other juices are mixed to prepare the composite juice beverage; pomace obtained after juice extracting can be subjected to heat extraction, and the extracted filtrate is then added into the aronia melenocarpa juice; the preparation method disclosed by the invention can better prevent the anthocyanin in a product from being oxidated, and compared with a general drink technology, the color and stabilization time of the product can be prolonged by more than four times, and the loss ratio of the anthocyanin can be reduced by more than 40%. The aronia melenocarpa composite juice beverage, prepared by the method, is ruddy in color, slightly astringent, and rich in polyphenols, such as anthocyanin, flavone and the like, and vitamins, and has the functions of aging resistance, preventing and treating of cardiovascular and cerebrovascular diseases, such as atherosclerosis, hypertension, hyperlipidemia and heart diseases.

The present invention is related to a multiple emulsion of the water-in-oil-in-water (W/O/W) type for stabilization of natural coloring agents, such as anthocyanin, phycocyanin, carthamus, huito, calcium carbonate, carmine and carminic acid, against changes in pH values, oxidation and light as well as against ingredient interactions.

A dietary supplement system includes a dietary supplement composition for oral administration by an individual in the morning, the composition, including (a) a telomere maintenance complex including: Purslane extract (aerial parts); Turmeric rhizome extract (95% curcuminoids); Quercetin dehydrate, Cayenne pepper fruit; Vanadium (as vanadyl sulfate); Fenugreek seed; Astragalus root extract, Omega fatty acid complex including linoleic acid; alpha-linolenic acid; oleic acid borage seed oil gamma-linolenic acid), evening primrose oil fish body oil (eicosapentaenoic acid; docosahexaenoic acid); (b) a calorie restriction mimetics and gene expression complex including Trans-resveratrol (from Polygonum cuspidatum root extract); Pterostilbene Fisetin 50% (Buxus microphlla Sieb (stem and leaf; Alpha lipoic acid, Coenzyme Q-10, Betaine HCl, Sulfur (from methylsulfonylmethane); L-Carnitine tartrate; L-Carnitine HCl, and (c) a free radical scavenger complex, including Green tea leaf extract catechin and polyphenols); Anthocyanins (from bilberry fruit and grape skin extracts).

The invention discloses a processing method for a sugar-free blueberry juice. The processing method comprises the steps of sorting, juice squeezing, enzymolysis, enzyme deactivation, clarification, filtering, absorption, fermentation, distilling and proportioning. According to the processing method, natural aroma components and nutrient contents of the sugar-free blueberry juice are preserved, and the damage to anthocyanin in the blueberry juice caused during a fermenting or heating process is reduced, so that artificial flavors and artificial pigments do not need to be added into a finished product, the juice is health, and the sugar content of the blueberry juice is greatly lowered, so that a drinker has no caloric intake burden, and the sugar-free blueberry juice belongs to a healthcare beverage. As trace flavor substances such as lactic acid and glycerin or esters which do not originally exist in blueberry fruits can further be generated in fermenting and sugar removing processes, the sugar-free blueberry juice is mellow and harmonious in mouth feel and rich in nutrition.

The invention relates to a method for extracting anthocyanin from a cowberry. The method comprises the following steps: taking cowberry fruits, crushing the cowberry fruits, and squeezing the fruits into juice; centrifugating the juice to obtain fruit residues and fruit juice respectively; controlling the temperature of the operation process to less than or equal to 60 DEG C; soaking the obtained fruit residues in a 1 to 10 percent acid-water solution at an operation temperature of between 30 and 50 DEG C; soaking, stirring and extracting the fruit residues for 2 to 3 times, and soaking and stirring the fruit residues for 1.5 to 2 hours every time to obtain an extracting solution; mixing the extracting solution finally obtained and the fruit juice to form a mixed liquor, centrifugating the mixed liquor at a high speed, taking a supernate to carry out ultrafiltration by inorganic film ultrafiltration equipment to obtain a film filtering liquid; purifying resin; controlling the temperature of the operation process to less than or equal to 60 DEG C; adsorbing the film filtering liquid finally obtained to saturate by the resin; washing the resin adsorbed to saturate by water; removing impurities from the resin until washing water shows colorless; desorbing the macroporous absorbent resin by 30 to 50 percent ethanol or methanol, and collecting an effluent liquid; and concentrating and drying the effluent liquid to obtain the anthocyanin.

The invention relates to a process for extracting anthocyanin from blueberries. The process uses the blueberries as a raw material and comprises the following steps of: pulverizing the raw material and adding acid water with a pH of 1-3 for soaking and extracting; clarifying an obtained extract by using a precipitator; adsorbing by using macroporous resin; eluting by using a 70 percent alcohol solution; ultrafiltering an obtained eluent by using an ultrafiltration membrane and then concentrating by using a nanofiltration membrane; and spraying and drying an obtained concentrated solution to obtain a finished product. By adopting the process to produce the blueberry anthocyanin, the product yield has high cost value ratio, and the energy consumption is less. The process is easy for industrialization.

The invention relates to a high-salt diluted-state black soybean sauce and a preparation method thereof. Main raw materials of the black soybean sauce comprise black soybean, fried wheat, edible salt and water; and concrete steps comprise concentrating and cleaning black soybeans, soaking for 4 hours, steaming for 20 minutes at the temperature of 121 DEG C, wherein cooked material digestion rate can reach up to 85.41%, mixing and braising steamed black soybean and fried wheat for 10 minutes in mass ratio of 5:5 while the steamed black soybean and fried wheat are hot, cooling to 35 DEG C, inoculating aspergillus oryzae mould starter according to the rate of 0.3%, mixing to be uniform, preparing yeast for making hard liquor, collecting the yeast after 36 hours, then adding 20Be saline waterfor fermenting, wherein volume ratio of the saline water to the yeast is 1.1:1, then fermenting for six months, squeezing, filtering, sterilizing and packaging, thus the black soybean sauce is obtained. The black soybean sauce disclosed by the invention has excellent quality, outstanding ester fragrance and delicious taste and also has specific component of black soybean, namely anthocyanin, thusappearance and colour of the sauce and product quality can be more popular with consumers.

The invention relates to a separating, purifying and inspecting method of anthocyanin in blueberry wine dregs, which belongs to the technical field of functional active constituent extraction and purification. In the separating method, blueberry wine dregs or frozen blueberry wine dregs are ground into slurry or are freeze-dried and crushed into powder; and the slurry or the powder is separated in a warm extraction method in an acidified ethanol solution, and blueberry anthocyanin coarse extracting liquid is obtained through reduced pressure concentration. The blueberry anthocyanin coarse extracting liquid is purified and concentrated to prepare a blueberry anthocyanin concentrated solution. The concentrated solution is freeze-dried to obtain blueberry wine dreg anthocyanin freeze-dried powder. In the invention, the anthocyanin is separated out from waste produced by blueberry wine, which shows the research and development of simple, efficient, environment-friendly and low-cost production technology; and the content of the anthocyanin in the blueberry anthocyanin freeze-dried powder is 10-40%. The anthocyanin concentrated solution or coarse extracting liquid can be directly manufactured into oral liquid, tablets and other functional foods. The anthocyanin freeze-dried powder can be manufactured into food stain with an obvious antioxidation to be widely used in the fields of beverages, wines and the like.

The invention provides a transcription factor TaMYB3 of a MYB class, which is separated from the plateau 115 of a purple kernel wheat variety and is used for regulating the synthetization and the metabolization of anthocyanin. TaMYB3 is positioned between 0.62 and 0.95 of a long arm physical map of wheat 4B chromosome. The subcellular fraction of a protein product is positioned on a cell nucleus. Shown by a derived amino acid sequence, the TaMYB3 codes a MYB class transcription factor regulating the synthetization and the metabolization of anthocyanin. The expression quantity of the TaMYB3 in the plateau 115 of a purple kernel wheat variety increases under the induction of light. The TaMYB3 can promote skin cells of the plateau 115 kernels after dark treatment to synthetize anthocyanin under the existence of transcription factors ZmR of corns bHLH during transient expression. Single TaMYB3 genes and single ZmR genes can not induct the synthetization of anthocyani, which shows that the TaMYB3 genes have the transcriptional activity of regulating the synthetization and the metabolization of anthocyanin. barly strip mosaic virus (BSMV) mediates the expression quantity decrease of the TaMYB3 in the plateau 115 kernels, and reduces the quantity of anthocyanin in kernels. This shows that the TaMYB3 participates in the biosynthesis of anthocyanin in the plateau 115 kernels.

The invention discloses a skin moisturizing paste and a preparation method thereof and belongs to the technical field of health care food processing. Medical and edible raw materials are selected and combined scientifically; and the skin moisturizing paste is obtained through the steps of raw material impurity removal and cleaning, mixing and decocting, concentration, blending, re-concentration, cooling, filling, sterilization and packaging. The formula of the skin moisturizing paste comprises 20-65 parts by weight of medlar, 4-12 parts by weight of donkey-hide gelatin, 2-7 parts by weight of rose, 20-35 parts by weight of red dates, 0-10 parts by weight of ginseng, 0-15 parts by weight of longan, 0-25 parts by weight of Chinese yam, 0-20 parts by weight of black sesame, 0-15 parts by weight of poria cocos, 0-10 parts by weight of lily and 0-15 parts by weight of hawthorn. The skin moisturizing paste is not added with any food additive and the product is rich in polysaccharide, protein, saponin, anthocyanin, unsaturated fatty acid, mineral element and various vitamins. The skin moisturizing paste is fine, smooth and mellow in taste, and delicious with sour and sweet tastes, and has the effects of nourishing blood and tonifying Qi, strengthening the spleen and stimulating appetite, calming the nerves and improving eyesight, moisturizing the skin and removing spots, whitening the skin and blackening the hair, and delaying aging.

The invention provides a planting technology suitable for wine-making from spine grape in south, in particular a planting technology suitable for wind-making from spine grape in south, summarized from aspects of grape sprout transplanting, sprout period management, rich water management, growth period branch management and pruning. The wind-making grape cultivated by the technology of the invention is strong in growth vigour; it is climbing bush and its natural fruit ear is conical and average of ear weight is 220 g; the fruit is similar to be circular and purple black; the average particle weight is 3.2 g; the fruit peel is thick and the anthocyanin is abundant; the fruit powder is thick; there are 3 to 4 types of seeds; the pulp is succulent; the juice extraction rate is 65%; the grape has gratifying faint scent; it contains 18% sugar and 0.85% acid; the dry red wine brewed from its fruit has the colour of violet; the wind body is well-developed, soft, simple and elegant; the wind scent is harmonious; the fresh wind is fast in ripe and excellent in wind quality.

The invention relates to a novel method for extracting anthocyanin in bilberry by double water phases, and belongs to the technical field of biological engineering. The method is characterized by comprising the following steps: adding inorganic salt solution and hydrophilic low-molecular organic substance into bilberry fruit residue, stirring the mixture evenly, keeping the mixture standing, layering the mixture, extracting the anthocyanin to an upper phase, and distributing the residue at the lower phase or between the two phases so as to achieve the aim of extracting the anthocyanin from the bilberry fruit residue. The inorganic salt is one or a combination of sodium chloride, ammonium sulphate, sodium sulfate, sodium carbonate, potassium carbonate, potassium phosphate, monopotassium phosphate and dipotassium hydrogen phosphate, preferably ammonium sulphate; and the hydrophilic low-molecular organic substance is one or a combination of methanol, ethanol, normal propyl alcohol, isopropyl alcohol, normal butanol, isobutyl alcohol, glycol and acetone, preferably ethanol. The method has the advantages that a novel method for extracting the anthocyanin is developed, the method is easy to industrialize, the utilization ratio of the bilberry is improved, and the production cost of the anthocyanin is lowered.

The invention relates to a method for extracting and purifying anthocyanins from blueberry pomaces. The method comprises the following steps of: mashing blueberries, separating pulps from pomaces, sequentially carrying out enzymolysis, separation, ultra-filtrated impurity removal, nanofiltration concentration and macroporous resin purification on the obtained object, recovering ethanol and an intercepting liquid through nanofiltration, and carrying out freeze drying on the intercepting liquid so as to obtain claret-colored blueberry anthocyanin powder, wherein the anthocyanins content of the blueberry anthocyanin powder is 50-90%. According to the invention, the added value of blueberry resources is improved; the process is not only simple, but also low in operating cost, therefore, the process is suitable for the large-scale production of anthocyanins; the whole process adopts a physical method, no poisonous and harmful solvents are adopted, and the energy consumption is low, therefore, the method effectively protects the environment; and medium-temperature (25-55 DEG C) enzymolysis is adopted, thereby maximumly keeping that anthocyanins not destroyed.