CN118120871A - Color protecting composition and preparation method thereof - Google Patents
Color protecting composition and preparation method thereof Download PDFInfo
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- CN118120871A CN118120871A CN202410554378.XA CN202410554378A CN118120871A CN 118120871 A CN118120871 A CN 118120871A CN 202410554378 A CN202410554378 A CN 202410554378A CN 118120871 A CN118120871 A CN 118120871A
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- 230000002633 protecting effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 83
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 25
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 25
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- 238000000034 method Methods 0.000 claims description 16
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- Cosmetics (AREA)
Abstract
The invention discloses a color protecting composition and a preparation method thereof, and relates to the technical field of food processing. The color-protecting composition consists of a yin-fragrant extract, a clove extract, a bay extract and a lemon extract, the color-protecting composition adopts natural components, and the stability of the color-protecting composition is stronger by adjusting the proportion of the components, so that the color-protecting composition can be used for replacing or partially replacing sulfite and nitrite and has better application prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a color protecting composition and a preparation method thereof.
Background
The color of food changes during processing, mainly due to the change of chemical components, and the change is divided into two types: enzymatic browning and non-enzymatic browning. Enzymatic browning refers to the formation of colored substances after oxidation of enzymes that participate in the browning reaction, which are among the oxidases. Non-enzymatic browning is mainly caused by Maillard reaction of reducing substances and polysaccharide, or some reducing substances oxidize themselves in high-heat and visible light environment to produce browning. The addition of color fixatives is the most widely adopted method for inhibiting browning in the food industry, and currently commonly used color fixatives are sulfite compounds, nitrite compounds and the like, wherein the sulfite compounds are the most representative browning inhibitors, but both have food safety hazards. The sulfite compound can have better inhibition effect on enzymatic and non-enzymatic browning reactions, but asthma crowd, women and children are sensitive to sulfite and have certain health risks. Sodium metabisulfite is used as a widely used color-protecting and anti-corrosion food additive, has remarkable effect, and has the problems of over-standard, over-range and over-dosage. The long-term use of sodium metabisulfite can have adverse effects on various systems of human bodies, and the residual product sulfur dioxide can induce various respiratory tract inflammations, cause acute poisoning and even cause cancers.
Natural food additives or edible biological sources (plants, animals and microorganisms) which can perform the functions of the additives are used as auxiliary materials, and the products are developed as hot spots for scientific research and market pursuit by ingredients, so that the natural food additives become a new trend of consumer upgrading development. Researches show that the plant body contains various compounds and has a color protection effect, and the plant body mainly comprises sulfhydryl compounds, organic acids, natural polyphenol compounds, vitamins and the like. Such as citric acid, may sequester Cu 2+ of the PPO active center, thereby inhibiting enzymatic browning; the natural antioxidant tea polyphenol extracted from tea has good antioxidant effect.
Chinese patent CN103271146A discloses a sulfur-free fruit and vegetable processing color-protecting liquid and preparation, wherein the color-protecting liquid comprises L-cysteine hydrochloride, sodium phytate, D-sodium erythorbate and glucomannan. The invention also discloses the concentration of each component in the color protection liquid, which is prepared according to the mass concentration and comprises 0.02-0.1% of L-cysteine hydrochloride, 0.02-0.1% of sodium phytate, 0.1-0.3% of D-sodium erythorbate and 0.5-3% of glucomannan. According to the browning mechanism of fruits and vegetables, the browning is inhibited from different angles. On the premise of ensuring the safety and nutrition of food, the color fixative can effectively inhibit enzymatic browning of fruits and vegetables within a certain time range, but the color fixative used in the patent can be kept at about 10 ℃ for 8 hours without changing color, and the color fixative is short in time.
The Chinese patent CN108464346A discloses an anti-corrosion color-protecting composition, an anti-corrosion color-protecting liquid and a processing and fresh-keeping method of fresh-cut apples, wherein the anti-corrosion color-protecting composition comprises the following components in parts by weight: 4.0-9.9 parts of vitamin C, 0.08-0.12 part of citric acid and 0.01-0.03 part of natamycin. The preservative color-protecting composition provided by the invention is used for preserving the fresh-cut apples, can obviously improve the appearance, color and taste of the fresh-cut apples after storage, prolongs the storage time of the fresh-cut apples, but has poor color-protecting effect.
Therefore, there is a need for a color care composition that is natural, stable, and long in color care time, and can be used to replace or partially replace sulfite and nitrite.
Disclosure of Invention
The invention aims to provide a color-protecting composition and a preparation method thereof, wherein the color-protecting composition adopts natural components, has high stability, can be used for replacing or partially replacing sulfite and nitrite, and has the functions of resisting oxidation, inhibiting polyphenol oxidase and inhibiting peroxidase.
In order to achieve the above object, the present invention has the following technical scheme:
In one aspect, the present invention provides a color care composition comprising clove extract, yin-flavor extract, lemon extract and bay extract.
Preferably, the color protecting composition comprises the following components in parts by weight: 15-30 parts of clove extract, 10-20 parts of yin-fragrant extract, 25-40 parts of lemon extract and 20-30 parts of cinnamon extract.
Still further preferably, the mass ratio of clove extract, yin-fragrant extract, lemon extract and bay extract in the color care composition is 2.5:1.5:3.5:2.5 or 1:1:1:1 or 3.0:3.0:2.0:2.0.
Most preferably, the mass ratio of clove extract, yin-fragrant extract, lemon extract and bay extract in the color care composition is 2.5:1.5:3.5:2.5.
Preferably, the color-protecting composition can further comprise auxiliary materials.
Further preferably, the auxiliary material is selected from one or more of chitosan, sodium alginate, cellulose and maltodextrin.
Still further preferably, the adjuvant is chitosan.
Still more preferably, the additive amount of the auxiliary materials in the color-protecting composition is 0.5-2 times of the dry mass of the extract.
Still further preferably, the additive amount of the auxiliary materials in the color-protecting composition is 1 time of the dry mass of the extract.
In yet another aspect, the present invention provides a method for preparing the color care composition described above, the method comprising the steps of:
(1) Taking clove according to the following formula 1: adding ethanol into the mass volume ratio of (3-8), and performing ultrasonic extraction at 50-60 ℃ to obtain a clove extract;
(2) Taking yin fragrance according to the following formula 1: adding ethanol into the mass volume ratio of (3-8), and performing ultrasonic extraction at 40-50 ℃ to obtain a yin-flavor extract;
(3) Lemon is taken according to the following formula 1: adding water into the mass volume ratio of (3-8), and performing ultrasonic extraction at 70-80 ℃ to obtain lemon extract;
(4) Taking Daqinggui according to the following formula 1: adding ethanol into the mass volume ratio of (3-8), and performing ultrasonic extraction at 50-60 ℃ to obtain the cinnamon extract;
(5) Mixing flos Caryophylli extract, YINXIANG extract, fructus Citri Limoniae extract and Daqinggui extract to obtain color-protecting composition.
Preferably, in the steps (1), (2) and (4), the mass-volume ratio of the clove to the cinnamon to the ethanol is 1 (4-6).
Further preferably, in the steps (1), (2) and (4), the mass-volume ratio of clove to cinnamon to ethanol is 1:5 respectively.
Preferably, the mass-volume ratio of the lemon to the water in the step (3) is 1 (4-6).
Further preferably, the mass to volume ratio of lemon to water in step (3) is 1:5.
Preferably, the volume concentration of ethanol in step (1) is 40-80%; further preferably, the volume concentration of ethanol in step (1) is 60%.
Preferably, the volume concentration of ethanol in step (2) is 40-80%; further preferably, the volume concentration of ethanol in step (2) is 80%.
Preferably, the volume concentration of ethanol in step (4) is 40-80%; further preferably, the volume concentration of ethanol in step (4) is 60%.
Preferably, the temperature of the ultrasonic extraction in step (1) is 50 ℃.
Preferably, the temperature of the ultrasonic extraction in step (2) is 40 ℃.
Preferably, the temperature of the ultrasonic extraction in step (3) is 70 ℃.
Preferably, the temperature of the ultrasonic extraction in step (4) is 50 ℃.
Preferably, the time of ultrasonic extraction in steps (1) - (4) is 1-3 hours; further preferably, the time of ultrasonic extraction in steps (1) - (4) is 2 hours.
Preferably, the power of the ultrasound in steps (1) - (4) is 300-500W.
Preferably, the ultrasonic extraction of steps (1) - (4) is followed by a concentration step.
Further preferably, the concentration mode is selected from any one of nitrogen blowing method, evaporation concentration method, vacuum centrifugal concentration method, freeze concentration method and crystallization concentration method.
Preferably, the step (5) further comprises a drying step after the mixing.
Further preferably, the drying method is selected from any one of spray drying, freeze drying, normal temperature drying, heat drying, and the like.
Still further preferably, the drying is spray drying.
Still more preferably, the spray drying includes, but is not limited to, centrifugal spray drying and pressure spray drying.
In still another aspect, the present invention provides a method for color protection and preservation of pickled vegetables and fermented vegetables, wherein the method comprises adding the color protection composition into food, and the amount of the color protection composition is 0.1-2% of the food raw material.
The beneficial effects of the invention are as follows:
The natural color protecting component of the invention improves the antioxidant capacity and the inhibition effect of the natural color protecting component on polyphenol oxidase and peroxidase by the synergistic effect of the components, effectively prevents enzymatic browning or non-enzymatic browning in the food storage process, and achieves the color protecting effect.
Detailed Description
In order to make the technical means, the creation features, the achievement of the purpose and the effect of the present invention easy to understand, the present invention will be further elucidated with reference to the specific embodiments, but the following embodiments are only preferred embodiments of the present invention, not all of them. Based on the examples in the embodiments, those skilled in the art can obtain other examples without making any inventive effort, which fall within the scope of the invention. In the following examples, unless otherwise specified, the methods of operation used were conventional, the equipment used was conventional, and the materials used in the examples were the same.
Example 1 preparation of color protecting composition
The color care composition comprises: 10-20 parts of yin-fragrant extract, 15-30 parts of clove extract, 20-30 parts of bay extract and 25-40 parts of lemon extract.
The preparation method of the color protecting component comprises the following steps:
(1) Negative fragrance: drying, pulverizing, adding water or 40-80% ethanol at a mass-volume ratio of 1:5, ultrasonic extracting at 40deg.C for 2 hr, and concentrating;
(2) Clove: drying, pulverizing, adding water or 40-80% ethanol at a mass-volume ratio of 1:5, ultrasonic extracting at 50deg.C for 2 hr, and concentrating;
(3) Cortex Cinnamomi Japonici: drying, pulverizing, adding water or 40-80% ethanol at a mass-volume ratio of 1:5, ultrasonic extracting at 50deg.C for 2 hr, and concentrating;
(4) Lemon: drying, pulverizing, adding water or 40-80% ethanol at a mass-volume ratio of 1:5, ultrasonic extracting at 70deg.C for 2 hr, and concentrating.
Antioxidant and enzyme inhibition activity screening:
IC 50 values of DPPH scavenging ability, ABST + scavenging ability, polyphenol oxidase and peroxidase activity inhibiting ability of different extraction methods are tested.
The DPPH scavenging ability was measured as follows:
Preparing extracts with different concentrations, taking 50 mu L of a sample to be tested, adding 150 mu L of 0.1mM DPPH solution, and mixing in a 96-well plate; the reaction is carried out in a dark place for 30min, an absorbance A value is measured at 517: 517 nm wavelength by adopting an ultraviolet-visible spectrophotometry, inhibition rates of samples with different concentrations are measured, and half inhibition concentration IC 50 values of different extracts are calculated by using GRAPHPAD PRISM8.0 software.
The following steps are used to test the ability of ABST + to clear:
Preparing extracts with different concentrations, taking 50 mu L of a sample to be tested, adding 150 mu L of 4.9mM ABTS solution, and mixing in a 96-well plate; light-shielding reaction 10 min, ultraviolet-visible spectrophotometry is adopted to measure the absorbance A value at 734 nm, inhibition rates of samples with different concentrations are measured, and half inhibition concentration IC 50 values of different extracts are calculated by using GRAPHPAD PRISM 8.0.0 software.
The polyphenol oxidase is detected by the following steps:
Preparing extracts with different concentrations, taking 20 mu L of a sample to be detected, adding 100 mu L of 60U/mL polyphenol oxidase solution, and mixing in a 96-well plate; maintaining at 37deg.C at 10min, adding 100uL catechol, measuring its absorbance A value at 420 nm by ultraviolet-visible spectrophotometry, measuring the inhibition rate of different concentration samples, and calculating half inhibition concentration IC 50 value of different extracts by GRAPHPAD PRISM 8.0.0 software.
The procedure for measuring the inhibitory capacity of peroxidase activity was as follows:
Preparing extracts with different concentrations, taking 20 mu L of a sample to be tested, adding 50 mu L of 0.05% hydrogen peroxide, 100 mu L of 0.05M guaiacol and 50L of 0.1U/mL peroxidase solution, and mixing in a 96-well plate; the absorbance A was measured at 470, nm by UV-visible spectrophotometry at 37℃at 10 min, and the median inhibitory concentration IC 50 of the different extracts was calculated by measuring the inhibition of the samples at the different concentrations using GRAPHPAD PRISM8.0 software.
The experimental results are shown in table 1 below.
Table 1.
As can be seen from Table 1 above, the strongest DPPH scavenging ability was that of 60% ethanol extract of Syringa aromatica, with half inhibition concentration of 26.75.+ -. 1.08. Mu.g/mL; the strongest clearing ability to ABST + is the 80% ethanol extract of Yinxiang, and the half inhibition concentration is 22.55+ -1.06 mug/mL; the most powerful inhibition capacity to polyphenol oxidase is that of lemon water extract, and half inhibition concentration is 188.79 +/-8.71 mug/mL; the most powerful peroxidase inhibiting effect is 60% ethanol extract of Daqinggui, and half inhibiting concentration is 11.36+ -0.64 μg/mL.
Example 2 optimized formulation of the Components in the color composition
The experimental steps are as follows:
1. preparation of the extract
(1) Extract of yin xiang: drying, pulverizing, adding 80% ethanol at a ratio of 1:5, ultrasonic extracting at 40deg.C for 2 hr, and concentrating;
(2) Flos Caryophylli extract: drying, pulverizing, adding 60% ethanol at a ratio of 1:5, ultrasonic extracting at 50deg.C for 2 hr, and concentrating;
(3) Cortex Cinnamomi extract: drying, pulverizing, adding 60% ethanol at a ratio of 1:5, ultrasonic extracting at 50deg.C for 2 hr, and concentrating;
(4) Lemon extract: drying, pulverizing, adding water at a ratio of 1:5, ultrasonic extracting at 70deg.C for 2 hr, and concentrating.
2. Drying extract of YINXIANG, flos Caryophylli, cortex Cinnamomi and fructus Citri Limoniae, mixing, adding water or 60% ethanol, dissolving, and making into 0.2 g/L solution, and active screening.
3. DPPH removing ability, ABST + removing ability, polyphenol oxidase content and peroxidase content were measured in the same manner as in example 1.
The DPPH radical scavenging rate was calculated as follows:
DPPH radical clearance (%) = (a Blank space -（A Sample of -A Background of the invention ））/A Blank space ×100).
The formula for ABST+ radical clearance is as follows:
Abst+ radical clearance (%) = (a Blank space -（A Sample of -A Background of the invention ））/A Blank space × 100,100.
The inhibition rate of polyphenol oxidase is calculated as follows:
Polyphenol oxidase inhibition rate (%) = (a Blank space -（A Sample of -A Control ））/A Blank space ×100.
The calculation formula of the peroxidase inhibition rate is as follows:
Polyphenol oxidase inhibition rate (%) = (a Blank space -（A Sample of -A Control ））/A Blank space ×100.
Experimental results:
The clearance rate of DPPH and ABST + and the inhibition rate of polyphenol oxidase and peroxidase of the extracts with different proportions are shown in the following table 2.
Table 2.
As can be seen from table 2 above, the highest DPPH clearance for combination 7 was 91.79±4.77%; the clearance rate of ABTS+ is also up to 90.08 +/-4.33%; meanwhile, the inhibition rate of the polyphenol oxidase is highest, is 74.39 +/-3.72%, and the inhibition rate of the peroxidation enzyme is also highest, is 86.54+/-4.16%.
Example 3 use of color protecting composition in pickled radish
Preparation methods of the extract of yin-flavor, the extract of clove, the extract of bay, and the extract of lemon are the same as in example 2.
Drying the yin-fragrance extract, the clove extract, the cinnamon extract and the lemon extract, uniformly mixing according to the proportion (1.5:2.5:2.5:3.5), adding the mixture into a pickled radish sample, wherein the adding proportion of the color-protecting composition added into the sample is 0.2%, and placing the mixture at 37 ℃ to observe the color change of the sample in 1 day, 10 days, 20 days and 30 days respectively. Blank (saline, no color care composition, no sodium metabisulfite), control (saline, sodium metabisulfite), sample (saline, color care composition).
And (3) brown stain degree detection: taking 1.0g of pickled radish, grinding and crushing, adding 85% ethanol (1 mL), performing ultrasonic treatment for 30min, centrifuging, and taking supernatant to be measured; the absorbance was measured at 420nm and the results are shown in Table 3 below.
Table 3.
And (3) detecting by a color difference meter: 6 pieces of pickled radishes with the same thickness are taken, detected on a color difference meter, and the average value is taken for comparison, and the results are shown in the following table 4.
Table 4.
The experimental results are shown above. From the browning degree detection, a blank group without adding the color-protecting composition and sodium metabisulfite has obvious browning along with the extension of the storage time, and the browning degree is 2.8 times that of the 1 st day when the browning degree is 30 days; the control group and the sample group are 1.4 times, and the browning degree is very low. As can also be seen from the color difference meter, the blank group without the color protecting composition and sodium metabisulfite has very remarkable brightness reduction along with the extension of the storage time, the brightness is 80.37% of the 1 st day when the storage time is 30 days, the contrast group is 91.08%, the sample group is 91.43%, and the brightness reduction is not obvious; the change of a (red-green) value of the blank group is quite remarkable, the change is increased from-0.87 to 0.89 until 30 days, the control group and the sample group have no obvious change, the increase of b (yellow-blue) value of the blank group is quite remarkable, the 30 th day is 3.1 times of the 1 st day, the control group is 1.6 times of the control group, the sample group is 1.4 times of the sample group, the change of b (yellow-blue) value is small, and the color retention is quite good. In conclusion, the sample group and the control group can achieve obvious color protection effect, which shows that the color protection composition can replace sodium metabisulfite and be used as a natural color protection agent.
Example 4 use of color protecting composition in pickled peppers
Preparation methods of the extract of yin-flavor, the extract of clove, the extract of bay, and the extract of lemon are the same as in example 2.
Drying the yin-fragrance extract, the clove extract, the cinnamon extract and the lemon extract, uniformly mixing according to the proportion (1.5:2.5:2.5:3.5), adding the mixture into a pickled pepper sample, wherein the adding proportion of the color-protecting composition added into the sample is 0.5%, and placing the mixture at 37 ℃ to observe the color change of the sample in 1 day, 10 days, 20 days and 30 days respectively. Blank (saline, no color care composition, no sodium metabisulfite), control (saline, sodium metabisulfite), sample (saline, color care composition).
And (3) brown stain degree detection: taking 0.2g of pickled peppers, grinding and crushing the pickled peppers by liquid nitrogen, adding 85% ethanol (1 mL), performing ultrasonic treatment for 30min, and centrifuging to obtain a supernatant to be tested; the absorbance was measured at 420nm and the results are shown in Table 5 below.
Table 5.
And (3) detecting by a color difference meter: 6 pieces of pickled peppers are taken, the pericarps are unfolded and placed on a color difference meter for detection, and the average value is taken for comparison, and the results are shown in the following table 6.
Table 6.
The experimental results are shown above. From the browning degree detection, a blank group without adding the color-protecting composition and sodium metabisulfite has obvious browning along with the extension of the storage time, and the browning degree is 1.5 times that of the 1 st day when the browning degree is 30 days; the control group and the sample group are 1.1 times, and the browning degree is very low. As can also be seen from the color difference meter, the blank group without the color protecting composition and sodium metabisulfite has very remarkable brightness reduction along with the extension of the storage time, the brightness is 81.81% of the 1 st day when the storage time is 30 days, the contrast group is 94.26%, the sample group is 94.37%, and the brightness reduction is not obvious; the blank b (yellow blue) was very significantly reduced, at day 30 was 59.66% of day 1, the control was 90.19%, the sample was 91.88%, the b (yellow blue) was reduced little and the color retention was very good. In conclusion, the sample group and the control group can achieve obvious color protection effect, which shows that the color protection composition can replace sodium metabisulfite and be used as a natural color protection agent.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (10)
1. A color care composition characterized by: the color-protecting composition consists of clove extract, yin-fragrant extract, lemon extract and cinnamon extract.
2. The color care composition of claim 1, wherein: the color protecting composition comprises the following components in parts by weight:
15-30 parts of clove extract, 10-20 parts of yin-fragrant extract, 25-40 parts of lemon extract and 20-30 parts of cinnamon extract.
3. The color care composition according to claim 2, wherein: the mass ratio of the clove extract to the yin-fragrant extract to the lemon extract to the bay extract is 2.5:1.5:3.5:2.5 or 1:1:1:1 or 3.0:3.0:2.0:2.0.
4. A color care composition according to claim 3, characterized in that: the mass ratio of the clove extract, the yin-fragrance extract, the lemon extract and the bay extract in the color protection composition is 2.5:1.5:3.5:2.5.
5. A process for preparing a color care composition as claimed in any one of claims 1 to 4, characterized in that: the preparation method comprises the following steps:
(1) Taking clove according to the following formula 1: adding ethanol into the mass volume ratio of (3-8), and performing ultrasonic extraction at 50-60 ℃ to obtain a clove extract;
(2) Taking yin fragrance according to the following formula 1: adding ethanol into the mass volume ratio of (3-8), and performing ultrasonic extraction at 40-50 ℃ to obtain a yin-flavor extract;
(3) Lemon is taken according to the following formula 1: adding water into the mass volume ratio of (3-8), and performing ultrasonic extraction at 70-80 ℃ to obtain lemon extract;
(4) Taking Daqinggui according to the following formula 1: adding ethanol into the mass volume ratio of (3-8), and performing ultrasonic extraction at 50-60 ℃ to obtain the cinnamon extract;
(5) Mixing flos Caryophylli extract, YINXIANG extract, fructus Citri Limoniae extract and Daqinggui extract to obtain color-protecting composition.
6. The method of manufacturing according to claim 5, wherein: the mass-volume ratio of the clove to the cinnamon to the ethanol in the steps (1), (2) and (4) is 1 (4-6), and the mass-volume ratio of the lemon to the water in the step (3) is 1 (4-6).
7. The method of manufacturing according to claim 6, wherein: the mass-volume ratio of the clove to the cinnamon to the ethanol in the steps (1), (2) and (4) is 1:5, and the mass-volume ratio of the lemon to the water in the step (3) is 1:5.
8. The method of manufacturing according to claim 5, wherein: the volume concentration of the ethanol in the steps (1), (2) and (4) is 40-80%.
9. The method of manufacturing according to claim 5, wherein: the ultrasonic extraction time in the steps (1), (2) and (4) is 1-3h, and the ultrasonic power is 300-500W.
10. A preservation method for protecting color of pickled vegetables and fermented vegetables is characterized by comprising the following steps: the preservation method is to add the color protecting composition of any one of claims 1-4 into food raw materials; the dosage of the color protecting composition is 0.1-2% of the mass of the food raw material.
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