22 results about "Dimerumic acid" patented technology

The invention provides an edible coating fresh-keeping liquid suitable for low-temperature refrigeration of harvested tropical fruits and a storage and fresh-keeping method. The low-temperature cold storage edible film coating fresh-keeping liquid is soybean oil. When bananas or mangoes are coated with the edible coating liquid for low-temperature refrigeration, the occurrence of fruits under low-temperature refrigeration can be effectively inhibited, and the sensory quality and shelf life of the fruits can be maintained. Bananas or mangoes are subjected to soybean oil coating treatment, so that the relative conductivity of fruit tissues can be effectively reduced, and the integrity of fruit cell membranes is maintained; according to the present invention, the production of H2O2, O2 <-> and MDA can be significantly reduced, the activity of POD can be inhibited, and the activity of PPO, SOD and CAT can be enhanced so as to activate the anti-oxidation defense system of fruits, reduce the oxidative damage caused by cold injury, and enhance the accumulation of osmotic regulation substances; the content of antioxidant carotenoid can be increased, so that the stress resistance of the fruits is improved, and the cold injury of the fruits in the low-temperature storage process is reduced.

Cosmetic multi-component active ingredient complex, functionally comprising at least one active ingredient from each of the following seven classes of active ingredients: • microbiome-modulating substances, • cell-protecting substances, • immunomodulating substances, • barrier-stabilizing substances, • antioxidant substances, • hydrating substances, • Soothing ingredients for sensitive skin, where the assignment of an active ingredient is made exclusively according to the primary cosmetic function defined in the description and multiple assignments are excluded.

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

The present application relates to the technical field of nutritional supplement food, more specifically, to a double-protein balanced type of old-age nutritional supplement food and a preparation method thereof. The food comprises calcium, magnesium, zinc, iron, vitamin C, vitamin B6, vitamin E, vitamin B2, sodium selenite, nicotinamide, vitamin D3, vitamin A, vitamin B12, folic acid, vitamin B1 and vitamin K2. The present application is targeted at physiological characteristics and metabolic rules of middle-aged and old people, and scientifically proportioned various vitamins, minerals, essential fatty acids and antioxidant substances required by human body, so as to fully meet daily nutritional requirements of the middle-aged and old people and make up for insufficient dietary intake caused by decreased digestive and absorptive functions.

A high-antioxidant tomato flavoring condiment is made from tomato peel and pomace and tomato sauce as raw materials. The mixture undergoes ultrasonic pretreatment and enzymatic pretreatment, followed by a three-step fermentation process using brewer's yeast, lactic acid bacteria, and acetic acid bacteria. The ultrasonic pretreatment involves adding olive oil, glyceryl monostearate, and citric acid to the tomato peel and pomace juice, followed by ultrasonic treatment. This invention enhances the release of bioactive substances and the dissolution of nutrients through ultrasonic pretreatment and enzymatic hydrolysis, thereby significantly increasing the content of antioxidants in the tomato peel and pomace and improving the product's antioxidant capacity. Combined with a three-stage fermentation process, the product develops a unique flavor. The original condiment juice is amber in color, has a refreshing and tangy taste without astringency, and possesses strong antioxidant activity and tomato aroma. Furthermore, marine materials such as seaweed and sea grapes are added as raw materials to prepare a marine-based condiment. After fermentation, these release amino acids, anthocyanins, and other substances, effectively improving the product's nutritional value.

This invention relates to the field of health food technology, specifically to a method for preparing a tea oil-based paste and its beverage. This invention develops a tea oil-based paste that can be directly mixed with water. By compounding multiple components such as protein, polysaccharides, and curcumin, and using high-pressure homogenization technology to construct a stable tea oil dispersion system, it significantly improves the problems of oil separation and greasy taste in tea oil beverages. The unsaturated fatty acids and natural antioxidants abundant in tea oil in this invention optimize the nutritional structure of the beverage from both fatty acid composition and functional activity perspectives. After mixing the tea oil-based paste with water, a tea oil-based instant beverage with both nutritional value and good mixing properties can be obtained, aligning with the modern consumer market trend of healthier, more functional, and more convenient beverages.

The application discloses a kind of flavor beef tallow and preparation method thereof, it is related to food processing technical field, comprising the following steps: step S10, obtain parachlorella protein extract;Step S20, parachlorella protein extract, reducing sugar and beef tallow are mixed, and Maillard reaction is carried out, to obtain first mixture;Step S30, first mixture is heat treated, to obtain second mixture, i.e. the flavor beef tallow.The parachlorella protein extract and reducing sugar are as core, construct dry method Maillard reaction system, generate a variety of rich flavor substances, produce bioactive polypeptide simultaneously, realize beef tallow flavor enhancement and nutrition upgrade.The flavor beef tallow prepared by the application is rich in bioactive polypeptide and Maillard reaction type antioxidant, with rich and pure flavor, balanced nutrition and excellent antioxidant stability.

The invention relates to the technical field of preparation of cleansing products, in particular to a formula and a preparation method of skin-refreshing cleansing oil, and the skin-refreshing cleansing oil is characterized in that fatty acid ester components and polyoxyethylene ether surfactants in a system are balanced by adjusting the proportion of cetyl alcohol ethyl hexanoate to PEG-8 diisostearate; after the proportion is adjusted, the dosage of sorbitol polyether-30 tetraoleate is increased to 7%, and the strength of an interfacial film is improved; and tocopherol is added as an antioxidant substance, so that the risk of emulsification collapse caused by oxidation stability is reduced. According to the skin-refreshing cleansing oil formula and the preparation method, the strength of an interfacial film is enhanced by increasing the dosage of sorbitol polyether-30 tetraoleate, oxidation is inhibited by adding tocopherol, the content of squalane is dynamically adjusted by combining the proportion of polar / non-polar components, emulsification collapse and layering are effectively avoided, and it is ensured that the product is kept in a stable state in the storage and use process.

This application relates to the field of fruit wine blending technology, and more specifically, to a method for blending a blueberry health wine. The method includes fruit selection and processing, selection and extraction of raspberries, prickly pears, and goji berries, cleaning of fermentation equipment, preparation of fermentation liquid, low-temperature fermentation, pressing and filtration, low-temperature aging, blending, sterilization, and bottling. This invention also provides a blueberry health wine with enhanced health benefits prepared by this method and the application of this blending method. This invention adds raspberry wine, prickly pear wine, and goji berry wine obtained by soaking dried raspberries, prickly pears, and goji berries in white wine to blueberry wine. These wines contain antioxidants such as phenols, ketones, and ascorbic acid, as well as other health-promoting components from raspberries, prickly pears, and goji berries. This ensures the smooth and sweet taste of the blueberry wine while adding more nutrients, giving the blueberry health wine enhanced health benefits.

This invention provides an acne-removing gel candy and its preparation method. The raw materials for preparing the acne-removing gel candy include anti-inflammatory substances, antioxidants, skin improvers, acne bacteria inhibitors, and gel fillers. The anti-inflammatory substances include Haematococcus pluvialis oil, vitamin C derivatives, and plant oils; the antioxidants include yeast extract. This invention inhibits acne formation through anti-inflammatory substances, alleviates the effects of skin inflammation on the dermis to accelerate acne elimination through antioxidants, improves skin properties through skin improvers, and inhibits the proliferation of acne bacteria to repair acne. This multi-faceted approach effectively inhibits acne formation, clears acne, and improves skin after acne treatment.

This invention relates to a method for improving the intestinal tolerance of wheat bran dietary fiber based on synergistic modification by microorganisms and enzymes. The method includes ultra-fine grinding and high-pressure moist heat activation of wheat bran; multi-enzyme synergistic microbial stepwise treatment, first using high-temperature amylase and neutral protease to remove interfering components such as starch and protein, then using laccase to degrade lignin, resulting in a looser structure; subsequently, phytase efficiently degrades phytic acid, Aspergillus nidulan degrades the side chains of arabinogalactan, and snail enzyme and ferulic acid esterase work synergistically to convert insoluble arabinoxylan into soluble dietary fiber and release phenolic antioxidants. This method increases the soluble dietary fiber content of wheat bran by 2 times, reduces phytic acid to 10 mg / g, increases free phenolic acid content by 40%, achieves a DPPH free radical scavenging rate of 60%, significantly enhances antioxidant activity, and significantly reduces IgG levels in mouse models compared to those consuming unmodified wheat bran, thus improving intestinal tolerance and probiotic function; the product can be used as a high-quality functional food ingredient.

This invention relates to a method for preparing modified pollen extract and its application in cosmetics. The invention modifies the pollen extract using a specific concentration of oxidant. This process achieves two main effects: firstly, decolorization, making it suitable for use as a raw material in cosmetics such as foundation; secondly, the oxidant slightly corrodes the surface and inner walls of the pores, increasing the porosity and specific surface area of ​​the pollen extract and opening up the interconnected channels between the pores, thereby significantly improving the oil absorption performance of the cosmetic and reducing makeup smudging. Furthermore, the oxidation modification treatment reduces the density of the pollen extract, giving it excellent rolling feel, silky texture, and suspension stability in cosmetics, avoiding the heaviness and mask-like feel of traditional high-density powders, achieving a balance between high coverage and a lightweight feel. The pollen extract of this invention contains flavonoids and superoxide dismutase, providing the cosmetic with additional skin-nourishing effects such as anti-oxidation and anti-inflammation.

The invention aims at providing an acute gouty arthritis diagnosis and treatment preparation based on natural antioxidants and a preparation method and application thereof, and belongs to the technical field of nano biomedical materials.The acute gouty arthritis diagnosis and treatment preparation is self-assembled with spheroidic tea polyphenol and acidified rutin as sources and comprises a polyphenol hydroxyl structure of the natural antioxidants, and the natural antioxidants are added into the polyphenol hydroxyl structure of the natural antioxidants; the nano-probe is formed by coating maleoyl bovine serum albumin (MBSA) and then coupling a NOX2 antibody through an antibody drug coupling technology, and the nano-probe with integrated diagnosis and treatment of acute gouty arthritis is constructed. The nano probe can be used for positioning an acute gouty arthritis part in real time under the guidance of near-infrared region imaging; the probe can directionally remove macrophages and microenvironment high-expression reactive oxygen species (ROS), and the preparation method of the probe is simple and easy to implement.

The invention belongs to the technical field of homology of medicine and food, and particularly relates to a blood fat reducing product containing traditional Chinese medicine components and prepared from sacha inchi oil in a low-temperature vacuum mode and a preparation method and application of the blood fat reducing product. The preparation method comprises the following steps: S1, crushing and sieving traditional Chinese medicinal materials including dendrobium officinale, morinda officinalis, astragalus membranaceus, liquorice and pseudo-ginseng, and mixing with sacha inchi oil and cinnamon oil to obtain a pretreated raw material; s2, vacuumizing the pretreated raw material obtained in the step S1 to-0.08 to-0.09 MPa, raising the oil temperature to 80-95 DEG C, and heating at the temperature and pressure; s3, after heating is finished, filtering treatment is conducted, oil liquid obtained through processing is collected, and the product is obtained. The obtained product can achieve the effect of reducing blood fat, more antioxidant substances are reserved, the activity of in-vitro fat related enzymes is effectively inhibited, the high-fat state of Hepg2 cells is improved, and meanwhile the taste and flavor of the product can be effectively improved.

The invention provides the effect of riboflavin for delaying the reduction of the content of antioxidant substances in broccoli after harvesting and the application of riboflavin, aiming at the broccoli treated by riboflavin, the content change of ascorbic acid, glutathione, glucosinolate and vitamin B2 in the storage period of the broccoli is measured, and the content of the antioxidant substances in the broccoli is determined. And a real-time fluorescent quantitative PCR method is utilized to research the expression difference of the metabolism genes related to the antioxidant substances between a riboflavin treatment group and a control group, so that a theoretical basis is provided for delaying the reduction of the content of the antioxidant substances after the broccoli is picked by riboflavin treatment.

The invention relates to the technical field of tobacco production, in particular to a composition and application thereof in inhibiting browning of flue-cured tobacco leaves. The composition provided by the invention consists of the vitamin C and the bamboo leaf antioxidant which are compatible, matched and synergistic, so that the oxidation resistance of the tobacco leaves can be better enhanced, active oxygen generated in the baking process can be balanced, and a plasma membrane system is prevented from premature lipid oxidation rupture, thereby effectively relieving the occurrence of browning reaction and prolonging the service life of the tobacco leaves. The tobacco color and quality are improved. Meanwhile, the components are all natural antioxidant substances, are easy to dissolve in water, low in use concentration, harmless to human and livestock, free of any residue, and green and environment-friendly. When the composition provided by the invention is used for reducing or inhibiting browning of the flue-cured tobacco, only fresh tobacco leaves need to be sprayed or soaked, additional operation is not needed, the method is simple and easy to implement, and the composition is suitable for various flue-cured tobacco varieties and can also be suitable for treatment before cigars and white tobacco are aired, and the color and the quality of the tobacco leaves are improved.

The present invention discloses a navel orange peel and tangerine peel fermented sweet orange particle production method, and relates to the technical field of food processing, and the method comprises the following steps: (1) raw material pretreatment: navel orange peel and tangerine peel are mixed according to a mass ratio of 1: 0.5-2, the mixture is washed, and the washed mixture is dried at a low temperature of 45-60 DEG C until the water content is lower than 8%. The problem of environmental pollution is solved, and economic benefits are created; macromolecular substances in the pericarp are degraded into micromolecular active substances through composite probiotic fermentation, so that the bioavailability of nutritional ingredients such as flavonoid compounds and soluble dietary fibers is improved; bitter substances in the pericarp are effectively removed in the fermentation process, rich aromatic substances are generated, scientific compatibility is adopted, and the product is mellow in taste and unique in flavor; the product is rich in prebiotics, vitamins and antioxidant substances, and has the health effects of regulating intestinal flora, enhancing immunity and the like.

The invention discloses sodium alginate-metal ion cross-linked and coated low-temperature curing antioxidant copper paste and a preparation method thereof, and solves the problem that the existing coating technology is complex and unstable. Raw materials of the copper paste comprise the following components in parts by weight: 50-95 parts of copper powder, 0.2-20 parts of a binder, 0.1-40 parts of an organic carrier and 0.1-10 parts of an antioxidant substance, the antioxidant substance is a coating film formed by crosslinking sodium alginate and metal ions, and the metal ions are selected from one or more of a zinc acetate solution, a calcium chloride solution, a copper chloride solution, a magnesium chloride solution and a barium chloride solution. The compactness and stability of a coating layer are improved, the defects that natural polymer coating is prone to falling off and single in performance are overcome, copper powder oxidation can be inhibited by means of the chemical property of metal ions, collaborative optimization of oxidation resistance and conductivity is achieved, and the oxidation resistance durability is better.

The invention discloses a formula and a preparation process of a sorbitol beverage, and the formula of the sorbitol beverage comprises the following components in parts by mass: 370-450 parts of a pear enzyme basic solution, 35-55 parts of a function enhancer, 10-15 parts of a flora synergistic system, 3.2-4.5 parts of a flavor stabilizer and 500-550 parts of purified water softened by resin. By combining liquid nitrogen quick-freezing wall breaking and gradient unfreezing with a pneumatic squeezing technology, the problem of insufficient release of antioxidant substances caused by incomplete pear cell wall breaking in a traditional squeezing process is solved, under the conditions of liquid nitrogen quick freezing at the temperature of-22 DEG C to-18 DEG C, unfreezing at the temperature of 2 DEG C / h and pneumatic squeezing at the pressure of 10-15 MPa in a quick-freezing-slow-melting process, the extraction rate of polyphenol and flavonoid substances is increased, and the extraction rate of the polyphenol and flavonoid substances is increased. The total antioxidant value of the pear enzyme basic liquid reaches 12,500 mu mol TE / L, and the antioxidant activity of the beverage is remarkably enhanced.

The application relates to the technical field of biological medicine, in particular to an engineered mesenchymal stem cell sphere exosome and a preparation method and application thereof. The method comprises the following steps: O-GlcNAc glycosylation modification is performed on mesenchymal stem cells to obtain O-GlcNAc glycosylation modified mesenchymal stem cells; the mesenchymal stem cells are subjected to sphere formation culture to form mesenchymal stem cell spheres; and three-dimensional culture is performed to make the mesenchymal stem cell spheres secrete exosomes containing hsa-miR-423-3p. The exosomes can efficiently deliver hsa-miR-423-3p to target cells, activate a mitochondrial autophagy pathway, selectively remove damaged mitochondria, thereby block ROS excessive release, maintain the level of GSH, SOD and other antioxidant substances, reduce oxidative stress damage, and finally promote chondrocyte survival and cartilage matrix synthesis.

The invention relates to a vegetable blanching system based on vacuum deoxidation and nitrogen charging and a using method thereof, and belongs to the technical field of fruit and vegetable processing.The vegetable blanching system comprises a double-chamber blanching tank, a vacuum deoxidation unit, an inert gas protection unit, a cooling unit and an intelligent control system.The double-chamber blanching tank is provided with a sealing partition plate and is divided into a material chamber and a blanching liquid chamber through the sealing partition plate; and the material chamber is provided with a sealable material inlet and a drawable material basket. According to the vegetable blanching device, ultralow-oxygen protection of the vegetable blanching process is achieved, the product quality is greatly improved, oxidation is fundamentally inhibited, oxygen carried by the material chamber, the blanching liquid chamber and vegetables can be deeply removed through combination of vacuum pulsating deoxidation and inert gas replacement, oxidation reaction in the blanching process is fundamentally avoided, and the service life of the vegetable blanching device is prolonged. And heat treatment is carried out in a low-oxygen environment, so that the natural color, vitamins, antioxidant substances and other nutritional ingredients of the vegetables can be reserved to the greatest extent, and the blanching product is superior to a traditional blanching product.

The preparation method comprises the following steps: (1) extraction: extracting a serrate rabdosia herb raw material by adopting an ethanol hot dipping method to obtain a concentrated solution, extracting the concentrated solution by using an organic solvent to obtain a water part and an organic part, adsorbing the water part by using a resin column, carrying out gradient elution by using an ethanol solution, and collecting the organic part; performing vacuum freeze drying to obtain total polyphenol; (2) separation: carrying out gradient elution on the total polyphenol by using acetonitrile-0. 1% formic acid water as an elution system, and collecting to obtain 6 fractions; performing isocratic elution and purification on each fraction to obtain an antioxidant substance, and the antioxidant substance comprises Rabdosiin; an ethanol hot dipping method is combined with extraction, polyphenol active ingredients in rabdosia lophanthide can be effectively enriched, and the purity of total polyphenols is remarkably improved through resin column elution and vacuum freeze drying; and isocratic purification is further utilized, so that the antioxidant substances can be directionally separated from the total polyphenol, and the yield is high.