Natural Beverage Color Stability via EMIQ Inhibitors
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Solution Overview
Problem
Beverage products with colors derived from natural sources experience significant fading due to exposure to light, particularly UV radiation, which affects their appearance and shelf life, and existing solutions are inadequate in preventing this fading, especially for light or pastel colors.
Innovation Solution
Incorporating enzymatically modified isoquercitrin (EMIQ), rutin, and myricitrin as color fading inhibitors, along with fumaric acid, into beverage products to inhibit color fading, maintaining the absorbance value within 25% of the original when exposed to UV light radiation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If antioxidant such as ascorbic acid is added to beverage product, then nutritional value and health properties are improved, but color fading is promoted
Solution Approach 1:
The patent introduces flavonoid glycosides (EMIQ, rutin, myricitrin) as intermediary substances that mediate between the antioxidant ascorbic acid and the color pigment. These flavonoid glycosides act as protective intermediaries that prevent ascorbic acid from promoting color fading while allowing the antioxidant to maintain its nutritional benefits. The flavonoid glycosides form a protective mechanism that intercepts the harmful interaction between ascorbic acid and the color, thus resolving the contradiction between maintaining nutritional value and preserving color stability.
2Duration of action of stationary object
If light exposure is allowed during distribution and storage, then product accessibility and shelf life are improved, but color fading occurs
Solution Approach 1:
The patent applies preliminary action by incorporating flavonoid glycosides into the beverage formulation before distribution and storage. These compounds are pre-added to provide protective action against light-induced color fading from the outset. The flavonoid glycosides are introduced during manufacturing to establish a protective mechanism that prevents color degradation during subsequent light exposure periods, allowing the beverage to maintain color stability throughout its shelf life without requiring dark storage.
3Reliability
If low concentration of color is used in beverage product, then natural appearance and health properties are improved, but color fading is more pronounced
Solution Approach 1:
The patent uses flavonoid glycosides as intermediary protective substances that enable the use of low color concentrations while maintaining color stability. These intermediaries form a protective mechanism around the color pigment, allowing the beverage to achieve natural appearance with minimal colorant while preventing the enhanced fading that would otherwise occur at low concentrations. The flavonoid glycosides compensate for the reduced color concentration by providing enhanced protective action against degradation.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The combination effectively prevents color fading in beverage products containing beta-carotene, black carrot, and natural apple extract, ensuring the product's appearance remains stable under UV light exposure, with EMIQ concentrations between 30 ppm and 1000 ppm providing significant inhibition.
Implementation Method 1
reduction can be chemically-, light- or biologically induced by microbes or enzymes in a given beverage composition
Implementation Method 2
light is typically the predominant initiator. Secondary chemical reduction initiators may be present in certain beverages, such as ascorbic acid, and hydroxymethylfurfural (HMF formed in HFCS). Moreover, these initiators work with light to fade colors
Implementation Method 3
reduction can be chemically-, light- or biologically induced by microbes or enzymes in a given beverage composition
Implementation Method 4
exposure to light, such as UV light radiation, ambient light
Data Source
Figure 1A~1D
Figure 2A~2D
Figure 3A~3D
AI summary
A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.