57 results about "Antioxidants foods" patented technology

The invention discloses a natural polysaccharide-based antioxidant food additive and a preparation method thereof. The additive is prepared from the raw materials of chitosan (or derivatives thereof) and other reducing sugars. The preparation method comprises the following steps of: adding a proper amount of solution of the other reducing sugars into the solution of the chitosan (or derivatives thereof) to carry out a Maillard reaction so as to directly form a liquid additive, or performing freeze drying to form a solid additive. The raw materials come from the natural polysaccharide, are safe and non-toxic and are low in cost; the preparation process is simple and environment-friendly; the prepared product has higher antioxidant and antibacterial activities; and the antioxidant activity of the additive can be regulated by changing the ratio of the chitosan (or derivatives thereof) to the reducing sugars and the addition reaction conditions.

The invention relates to an antioxidant food packaging film with a sustained-release function, and belongs to research categories of active food packaging films. Mesoporous molecular sieves are used as carriers for carrying antioxidants, the antioxidant food packaging film can be formed in an extrusion casting machine after assemblies and master batch are molten and granulated, and the additive amounts of the molecule sieves/antioxidant assemblies are 0.1%-10%. The antioxidant food packaging film has the advantages that the antioxidant delivery time can be effectively prolonged; as shown by sustained-release experiment effects, the release rate of the antioxidants in the antioxidant food packaging film can be reduced; destructive influence of the added assemblies on the performance of the antioxidant food packaging film can be prevented, and the antioxidant food packaging film which is a sustained-release film still is excellent in tensile strength and oxygen and moisture barrier performance.

The invention discloses the usage of an ocean collagen peptide preparing for making into antioxidant drugs, antioxidant health food, antioxidant food or antioxidant cosmetics. The products of the ocean collagen peptide have the characteristics of easy absorption, rapid absorption, low viscosity, perfect water-solubility and the like. Animal experiments show that the vitality of antioxidant enzymes is markedly strengthened by providing the ocean collagen peptide for a bandicoot, the content of overoxidation lipoid is reduced, and the invention has the effect of oxidation resistance. Clinical experiments also prove that through oral administration of the ocean collagen peptide, the activity of the antioxidant enzymes of human body can be reduced, generation of lipoid peroxide can be reduced, thereby having the function of oxidation resistance, and facial chloasmata and the like can be dispelled.

An antioxidizing-antistaling agent for food, especially for fruit, vegetable, mushroom, etc, contains sodium sulfite (70-85 wt portions), phenolphthalein (5-10), sodium dicarbonate (5-20) and sodium benzoate (5-15).

The process of preparing carrageenan oligose sulfate with antioxidant activity includes the steps of compounding kappa-carrageenin substrate, adding kappa-carrageenin enzyme powder to produce enzymolysis reaction, rotary evaporation and concentration, and organic solvent precipitation to collect produced carrageenan oligose. The process features the sulfating modification of carrageenan oligose, repeated washing with acetone and vacuum filtering and drying. The present invention with combined enzymolysis and chemical modification has simple preparation process, high product yield, stable quality and no destruction of the active group, and the product has antioxidant activity and may be used in antioxidant food.

The invention discloses a preparation method of low-fluorine low-allergic antarctic krill antioxidant peptide powder, and belongs to the technical field of deep processing of agricultural and sidelineproducts and comprehensive utilization of byproducts thereof. The preparation method comprises the steps that antarctic krill serves as the raw material and is sequentially subjected to pretreatment,degreasing, thermal denaturation, enzymolysis, ultrafiltration and freeze-drying to prepare the low-fluorine low-allergic antarctic krill antioxidant peptide powder with the molecular weight of 5 KDaor below. The method is simple and efficient, solves the problem of allergy of antarctic krill, can meet requirements of large-scale production better, and has relatively good development and application value when serving as an additive of antioxidant food; the antioxidant peptide prepared through the method is good in antioxidant activity, low in fluorine content, free of shrimp fishy smell andcapable of improving the high-value utilization of antarctic krill powder, and can be applied to the field of health care products or functional food.

The invention discloses gingko, garlic and broadleaf holly leaf compound particle drink, which is prepared by the following raw materials, by weight: 1-5% of folium ginkgo extract, 1-4% of black garlic juice, 1-5% of broadleaf holly leaf extract, 80-85% of white nut juice and the balance auxiliary materials. Folium ginkgo, white nuts, black garlic and broadleaf holly leaves are respectively considered as natural antioxidant food materials. Great application prospects exist by combining the folium ginkgo, the white nuts, the black garlic and the broadleaf holly leaves to prepare novel health-care compound drink. The gingko, garlic and broadleaf holly leaf compound particle drink has good taste and quality and brings convenience for selection of people. Due to containing the broadleaf holly leaves, the gingko, garlic and broadleaf holly leaf compound particle drink has the effects of clearing heat, relieving greasy and losing weight and is particularly suitable for people with headache, hot eyes and fever polydipsia.

The invention discloses an amino acid sequence, a preparation method and application of antioxidant peptide from dandelion seeds. The sequence of the antioxidant peptide is Va1-Phe(VF), in-vitro experiments show that the peptide can effectively remove DPPH, ABTS, hydroxyl free radicals, superoxide anions and other free radicals. The involved antioxidant peptide has the advantages of being simple in structure, high in antioxidant activity and the like, can serve as a good substituent of existing artificially-synthesized antioxidant and has important value in the aspects of development and application of novel antioxidant food additives.

The present invention relates to a novel use of rhododendrin, and more particularly to a composition for antioxidant purposes or for the prevention or treatment of hyperproliferative skin disorders, which comprises rhododendrin as an active ingredient; and a method for inhibiting reactive oxygen species or for preventing and treating a hyperproliferative skin disorder, which comprises administering an effective amount of rhododendrin to a subject in need thereof. Rhododendrin is not cytotoxic and has an excellent effect of eliminating a large amount of reactive oxygen species (ROS) generated by TNF-α/IFN-γ or UV light, and thus is effectively used to prepare an antioxidant cosmetic composition or an antioxidant food composition. In addition, rhododendrin has the effect of inhibiting skin cell hyperproliferation and has an excellent effect of inhibiting a hyperproliferative skin disorder or skin hyperkeratinization mediated by Toll-like receptors (TLRs) in various skin diseases, particularly psoriasis.

The invention discloses a gingko-garlic-black tea composite granular beverage which is prepared from the following raw materials in percentage by weight: 1-5% of ginkgo leaf extract, 1-4% of black garlic juice, 1-5% of black tea extract, 80-85% of ginkgo kernel juice and the balance of accessories. The ginkgo leaf, the ginkgo kernel, the black garlic and the black tea are regarded as natural antioxidant food materials respectively, and are combined to prepare a novel healthcare composite beverage which has a great application prospect. The beverage disclosed by the invention has good mouthfeel and taste, thereby facilitating the selection of people. According to the invention, the black tea added to the product has high content of tea polysaccharide and high activity, is better suitable for patients suffering from hyperlipidemia and hyperglycemia, and has a more obvious effect than other tea products in suppressing the increase of abdominal fat.

The invention relates to selenized konjac oligo-glucomannan and preparation and application thereof. The weight-average molecular weight of the selenized konjac oligo-glucomannan is 350-10000 Da, andmain chains are connected through a glucosyl group and a mannose group by beta-1,4 glycosidic bonds; selenium is connected to the C6 and/or C2 and/or C3 bit of the glucosyl group or the mannose groupin the form of selenite ester; and the content of the selenium is 0.2-1.5% (w/w). A preparation method comprises the steps that the konjac oligo-glucomannan is added into an acidic aqueous solution, aselenylation reagent and a catalyst are added, then a heating reaction is conducted, sulfate is added, and precipitation is removed through centrifugation; supernatant is neutralized to be neutral through alkali; and organic alcohol is added, then suction filtration is conducted to obtain a solid, and the selenized konjac oligo-glucomannan is obtained after drying. The selenized konjac oligo-glucomannan serves as an active ingredient to be used for anti-aging health-care food, tumor-inhibition health-care drugs, anti-inflammatory drugs, or antioxidant food.

The invention relates to the technical field of food additives, in particular to an antioxidant food additive processing method, which comprises the following steps: S1, preparing raw materials: after selecting the raw materials, selecting high-quality raw materials including papain, an acidity regulator, a colouring agent, sorbitol, potassium ferrocyanide, an eluent and Pu'er tea leaves, and preparing purified water used during processing; S2, performing raw material blending: putting the acidity regulator, the colouring agent, the sorbitol and the potassium ferrocyanide into a blending container according to a certain proportion; and S3, performing dissolving treatment: mixing the acidity regulator, the colouring agent, the sorbitol and the potassium ferrocyanide in the blending container according to the proportion, and then adding purified water. According to the invention, the processed food additive can effectively obtain high-content tea polyphenols, is an extracted pure natural antioxidant, has good oxidation resistance and antibacterial effect, and can inhibit bacteria, prolong the shelf life, improve food quality, prevent food spoilage and prolong the food shelf life.

The invention discloses a preparation method of a starch-ellagic acid inclusion complex and application of the starch-ellagic acid inclusion complex to antioxidant food, and belongs to the technical field of preparation of antioxidant functional food. The preparation method comprises the following steps of putting potato starch and ellagic acid into a ball mill according to a certain mass ratio, carrying out ball-milling treatment for a preset time under the conditions of a certain ball-milling rotating speed and a certain ball-to-material ratio, washing with ethanol to remove unincluded parts, and performing drying and crushing to obtain the starch-ellagic acid inclusion complex. The inclusion complex has good slow release performance and good in-vitro anti-oxidation and free radical scavenging effects. The inclusion complex has the advantages of simple preparation process, low investment cost, easy acquisition of raw materials and green and environment-friendly effects of products, can be used for preparing cake, solid beverages and the like with antioxidant functions, and has wide application prospects.

The invention provides a preparation method of a natural antioxidant food additive. The preparation method is characterized by comprising the following specific steps: Hanseniaspora uvarum, Monascus purpureus, Acetobacter pasteurianus and Lactobacillus bulgaricus are respectively cultured in each culture medium in each eggplant type flask, inoculated into LB culture liquid, fermented and concentrated to obtain the natural antioxidant food additive. The natural antioxidant food additive has no organic solvent residue, and the anti-oxidation capability is comprehensive and stable.

The invention discloses a compound gingko, garlic and black tea particle drink, which is prepared from the following raw materials according to weight percentage: 1-5% of a gingko leaf extractive, 1-4% of black garlic juice, 1-5% of black tea extractive, 80-85% of white nut juice, and the balance of auxiliary materials. Gingko leaves, white nuts, black garlic and black tea are respectively considered as natural antioxidant food materials; the four materials are combined together to prepare a novel compound health-care drink, so that the compound gingko, garlic and black tea particle drink has great application prospect; the compound gingko, garlic and black tea particle drink disclosed by the invention has good mouth feel and taste and provides convenience for people to select and use; in addition, matched with warm black tea, the compound gingko, garlic and black tea particle drink has the functions of warming and dispelling cold, warming stomach and dispelling cold, and is more suitable for crowds suffering from stomach cold and deficiency of stomach and spleen.

The invention discloses a preparation process of purple cabbage fermented concentrated powder, and relates to the technical field of health-care food processing. Purple cabbages with excellent management are strictly selected as a main raw material, saccharomycetes, acetic acid bacteria and lactic acid bacteria are inoculated in stages for fermentation by utilizing a pure bacterium inoculation dryfermentation engineering technology, the fermentation time is up to more than one year, and then a dry fermentation and low-temperature drying product is purified and extracted into powder. The purple cabbages are rich in MMSU (commonly known as vitamin U), nutrients in the purple cabbages are converted into rich amino acids and other small molecules, the nutrient absorption rate is higher, gastric mucosa can be effectively protected, and the purple cabbage fermented concentrated powder is a high-antioxidant food converted through natural plant fermentation and can be taken for a long time.

The invention discloses a ginkgo garlic oolong composite grain drink, which is prepared from the following raw materials in percentage by weight: 1 to 5 percent of ginkgo biloba extract, 1 to 4 percent of black garlic juice, 1 to 5 percent of oolong extract, 80 to 85 percent of ginkgo kernel juice, and the balance of auxiliary materials. Ginkgo biloba, ginkgo kernel, black garlic and oolong are known as natural antioxidant food materials, and a novel health composite drink prepared from the four materials has a great application prospect. The ginkgo garlic oolong composite grain drink has good mouthfeel and taste, and is easily chosen by a user. The product is added with the oolong, has obvious effects of removing blood lipids, preventing scoerosis vascularis and eliminating nicotine and alcoholism, and has a certain effect of preventing and treating fatty liver.

The invention belongs to the technical field of food preservation, and discloses an antioxidant food preservative film and a preparation method thereof. The preparation method comprises the steps that lecithin type omega-3 unsaturated fatty acid is added into ethyl alcohol and fully stirred to be dissolved, illite powder is added for being continues stirred to form paste, the pH value is adjusted to be 7.0, standing and filtering are carried out, sediment is washed with water three times, vacuum drying is carried out, and organic illite powder is obtained; and an epigallocatechin gallate solution is added for being fully adsorbed, filtering, precipitating are drying are carried out, the epigallocatechin gallate solution is added into a mixed solution of sodium lignin sulfonate, polyoxyethylene and polyvinyl alcohol, electrostatic spinning is carried out to form a nanofiber membrane, fumigating and cross-linking are carried out on glutaraldehyde and hydrochloric acid, washing with water is carried out to be neutral, and drying is carried out to obtain the antioxidant food preservative film. The antioxidant food preservative film has the effects of storing biological antioxidants and slowly releasing antioxidant substances, and has better antioxidant effect and lasting preservation performance when being applied to food preservation.

The present invention provides an antioxidant, an ROS inhibitor, an antioxidant enzyme production promoter, an antioxidant cosmetic, a UV care cosmetic, a prophylactic or therapeutic agent for gastrointestinal tract inflammation, and an antioxidant food or beverage, each containing an enzymatically synthesized glycogen (ESG) or an α-amylase digest (RG) thereof, as well as use for enhancing an antioxidative effect in vivo.