KR20150035030A - Composition for functional beverage having antioxidative effect comprising black Doraji, apple and jujube extract - Google Patents

Abstract

The present invention relates to an antioxidative functional beverage composition comprising a mixed extract of black Platycodon grandiflorum, apple and jujube as an active ingredient. More specifically, black Platycodon grandiflorum-apple juice including a mixed extract of black Platycodon grandiflorum, apple and jujube has been developed in order to manufacture a functional beverage having antioxidative activity, and the present invention relates to the optimal mixing ratio of the black Platycodon grandiflorum, the apple and the jujube. The antioxidative functional beverage composition comprises a black Platycodon grandiflorum, an apple extract and a jujube extract mixed in the volume ratio of 2:4:1. According to the present invention, the functional beverage has been manufactured by using a mixed extract of black Platycodon grandiflorum, apple and jujube which contain useful polyphenols, a great quantity of dietary fiber, etc. The functional beverage manufactured according to the present invention has a high sugar content and excellent sensory characteristics and also has high antioxidative activity, thereby having an effect in which the beverage can even be used as a health food.

Description

The present invention relates to an antioxidant functional beverage composition comprising an antioxidative effect comprising black Doraji, apple and jujube extract as an active ingredient,

The present invention relates to an antioxidant functional beverage composition comprising a mixed extract of blackberry, apple and jujube as an active ingredient. More specifically, the present invention relates to an antioxidant functional beverage composition containing blackrod, apple and jujube extract Blackberry blossom apple juice has been developed, and the optimum blending ratio of these materials.

Recently, as the level of living and the social structure have changed, the importance of healthy eating has increased, and the interest of healthy functional foods derived from natural products and natural well - being foods such as fruits and vegetables has also increased. As a result, consumers' interest in health has increased and food selection patterns are changing.

Natural juices produced by processing fruit and vegetables are known to exhibit advantages such as easy consumption by consumers, prevention of intestinal diseases caused by useful polyphenols and a large amount of dietary fiber, inhibition of cell senescence and antioxidative effects, Is increasing.

However, there have been few studies on the processed foods containing various fruits and vegetables in Korea.

Korean Registered Patent No. 0207605

Accordingly, the present invention has been accomplished by confirming that the present invention has excellent sensory properties and antioxidant activity in blackberry bloom apple juice prepared by blending blackberry, apple, and jujube extracts.

Accordingly, an object of the present invention is to provide an antioxidant-functional beverage composition comprising a mixed extract of blackberry, apple, and jujube as an active ingredient.

In order to achieve the above object, the present invention provides an antioxidant functional beverage composition comprising a mixed extract of blackberry, apple, and jujube as an active ingredient.

In one embodiment of the present invention, the composition may be added by mixing blackrod, apple, and jujube extracts at a volume ratio of 2: 4: 1, respectively.

In one embodiment of the present invention, the composition may further contain at least one component selected from a sweetener, an organic acid or a metal salt thereof, a polyhydric alcohol, a viscosity controlling agent, a flavoring agent, a preservative, and fruit juice.

In one embodiment of the present invention, the composition may have DPPH radical or ABTS radical scavenging activity.

The functional beverage according to the present invention is prepared by adding blackrod, apple, and jujube extract containing useful polyphenol and a large amount of dietary fiber. The functional beverage prepared according to the present invention has a high sugar content and a sensory property It has excellent antioxidant activity and can be used as a health functional food.

FIG. 1 shows the result of measuring the DPPH radical scavenging ability of black broccoli apple juice according to mixing ratio (A: black platycodone extract: apple extract: jujube extract = 3: 3: 1, B: black platycodone extract: apple extract: 4: 2: 1, C: black platycodone extract: apple extract: jujube extract = 2: 4: 1, D: black platycodon extract: apple extract: jujube extract = 2: Extract: jujube extract = 2: 6: 1).
FIG. 2 shows the result of measuring the ABTS radical scavenging ability of black broccoli apple juice according to the blending ratio. (A: Black platycodone extract: apple extract: jujube extract = 3: 3: 1, B: black platycodone extract: apple extract: 4: 2: 1, C: black platycodone extract: apple extract: jujube extract = 2: 4: 1, D: black platycodon extract: apple extract: jujube extract = 2: Extract: jujube extract = 2: 6: 1).
FIG. 3 is a result of measurement of the reducing power of black broccoli apple juice according to the mixing ratio (A: black platycodone extract: apple extract: jujube extract = 3: 3: 1, B: black platycodone extract: apple extract: : 2: 1, E: black platycodone extract: apple extract: 2: 1, C: black platycodone extract: apple extract: jujube extract = 2: 4: 1, D: Jujube extract = 2: 6: 1).

The present invention is characterized by providing a functional beverage with improved sensory quality and various functional ingredients added thereto by using blackrod, apple, and jujube extracts having various physiologically active functions in the production of functional beverages.

Meanwhile, Platycodon grandiflorum ) is an alkaline food that is rich in fiber and contains a lot of calcium and iron. It is known that it has a pharmacological action such as diadrophy, digestion, paralysis and analgesia. Other major reported pharmacological effects are anti-inflammatory, central inhibitory, hypotensive, and hemolytic. To date, studies on the bellflower have been carried out in order to investigate the antiobesity effect of saponin extracted from the bellflower and HPLC, and to investigate the effect of saponin Analysis. Platycodon is mainly distributed in the form of powder, blue, juice, and ring. In recent years, black platycodon has been devised as a method to increase utilization of platycodon.

Steamed steam is often steamed and cooked in a herb, and it has been widely used to produce red ginseng by providing mild air at a constant temperature and aging. In the case of ginseng steaming similar to the bellflower, the brown substance formed during the steaming process has been proved as an antioxidant activity and a functional ingredient as well as effects such as flavor and color improvement.

In addition, apple is a fruit of apple tree which is a plant of deciduous tree of dicotyledonous rosemary rosaceae. It contains a large amount of dietary fiber, vitamins, minerals and antioxidants in addition to palatable components such as organic acids and saccharides, There is an effect to prevent. These apples are mainly consumed in the form of juices, jams, etc., and juice and beverage forms account for more than 90% of the apples processed, and consumption is steadily increasing.

Jujube ( Zizyphus) jujube Miller ) is a deciduous broad-leaved arboreous tree belonging to the family Rhamnaceae . It is a food rich in phenolic substances. It has a high content of vitamin C and has an effect of preventing aging. It has a pharmacological effect to maintain circulatory system health such as prevention of cerebral hemorrhage and hypertension Is known to be large. These jujube have a high affinity with sweetness and are highly related to our dietary life, and they are widely used because they enhance the sensual characteristics in the manufacture of processed foods.

Therefore, in the present invention, an antioxidant functional beverage composition containing blackrod, apple, and jujube extracts as an active ingredient was prepared using blackrod, apple, and jujube extracts having various physiologically active substances as described above. The composition may further contain at least one selected from sweeteners, organic acids or metal salts thereof, polyhydric alcohols, viscosity controlling agents, flavoring agents, preservatives and fruit juice.

In the present invention, for the sensory evaluation of the black cormorant apple juice according to the mixing ratio, the Likert 5-point scale (very good) about the color, taste, flavor, acidity and overall acceptability of black cormorant apple juice (C: 4.05) was highest for the chromaticity of the sample, and samples A and E (C: Were 3.85 and 3.75, respectively, but there was no significant difference between the samples. In the case of flavor, D> C> A and E> B showed the highest D, but there was no significant difference according to mixing ratio.

In case of taste, blackberry bloom apple juice C showed the highest score of 3.95, and sample B had the lowest score of 2.3. The syringae showed a high preference score of 4.2, which was significantly higher than all samples except sample E (3.95). The overall likelihood tended to be the same as the Tangsan ratio. Sample C had the best score of 4.2 and the score E had the second highest score of 3.95.

All of the items except flavor showed the highest value of blackberry apple juice C. In particular, the sourness and overall acceptability of blackberry bloom apple juice C was 4.2, which was significantly superior to other blackberry bloom apple juice, indicating that blackberry bloom apple juice C exhibited high sensory properties (see Table 4).

Furthermore, the total polyphenol content, DPPH radical scavenging ability, ABTS scavenging ability and reducing power were analyzed to examine the antioxidant activity of blackberry berry apple juice prepared by the method according to the present invention, Showed the highest antioxidant activity, but all antioxidant items showed no significant difference from blackberry apple juice C. These results were not correlated with the polyphenol content of blackberry apple juice, which may have been influenced by the content of antioxidant - related vitamins or minerals in juice.

Thus, the results of the physicochemical properties, color, sensory characteristics and antioxidant activity of blackberry berry apple juice according to the mixing ratio of the present invention were mixed with 2: 4: 1 ratio of blackberry, apple and jujube extracts And thus the present invention is characterized by the fact that the optimum blending ratio of the material for the development of blackberry berry apple juice has been characterized.

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Material preparation

The bellflower used in the present invention was three year old roots grown in Yeongju city, Gyeongbuk province. Apples juice was apple juice manufactured by Cheongsong, Korea and jujube was purchased from Gyeongsan, Gyeongbuk, Korea. Were used.

< Example  2>

The preparation of the extract and Black Bellflower  Setting apple juice blend ratio

The washed bellflower was melted in a thermostat (BJP-1033FW, Lihom-Cuchen, Seoul, Korea) at 60 ° C for 15 days and dried in a drying oven (Vision scientific co., Seoul, Followed by drying to prepare black bellflower.

After adding 1 L of water to 50 g of the prepared black broth, it was extracted by repeating the autoclave (BJP-1033FW, Lihom crystal, Cheonan, Chungnam, Korea) for 60 minutes three times and filtered to prepare a black bellflower extract. Apple juice was prepared by washing selected apples with an ultrasonic washing machine and then crushed and crushed through a crusher and wrapped. The jujube juice was prepared by adding 3 L of water to 300 g of jujube, boiling at 100 ° C. for 30 minutes, After crushing, it was boiled at 85 ° C to 95 ° C for about 1 hour and then filtered. The filtrate was used as jujube extract.

The above-prepared blackberry, apple, and jujube extracts were used to prepare blackberry berry apple juice. The mixing ratios thereof are shown in Table 1 below. The mixing ratios were set in five preliminary experiments and the contents of the jujube juice (13).

< Example  3>

Depending on the mixing ratio Black Bellflower  Physicochemical properties of apple juice

The present inventors measured the pH, acidity, reducing sugar content, sugar content and saccharic acid ratio of blackberry berry apple juice according to the following method in order to examine the physicochemical properties of blackberry berry apple juice according to mixing ratio.

The pH of black bellflower apple juice according to mixing ratio was measured with a pH meter (Orion 3 star Benchtop, Thermo Orion, Beverly, MA, USA) and acidity was determined by adding 20 mL of sterilized distilled water to 4 mL of black bellflower apple juice and vortexing And then titrated with 0.1 N NaOH until the pH reached 8.2, which was converted to malic acid.

The sugar content was determined by adding 1 mL of a sample and 1 mL of DNS (3,5-Dinotrosalicylic acid) to each test tube, adding 10 mL of boiling water to the test tube for 10 minutes (U-2900, Hitachi, Tokyo, Japan). The absorbance was measured at 550 nm by adding 3 mL of distilled water. The reducing sugar content was calculated from the calibration curve using glucose (Sigma, St Louis, Mo, USA) as a standard.

The pH, acidity, reducing sugar content, sugar content and saccharic acid ratio of black bellflower apple juice were measured according to mixing ratio. The pH value of blackberry apple juice B was significantly lower than that of blackberry apple juice A, B, C, D and E at 4.05, 3.9, 4.07, 4.04 and 4.15, respectively. This is probably due to the high percentage of blackberry extracts with high organic acid content. In addition, blackberry apple juice showed lower pH than red ginseng juice (pH 4.89) and black garlic juice (pH 4.68), but showed similar tendency to pH 4.16 of carrot juice.

The acidity of black bellflower apple juice according to the mixing ratio was 1.31, 1.26, 1.50, 1.51 and 1.34%, respectively. And showed high acidity.

In addition, the sugar content and reducing sugar content of blackberry berry apple juice showed the highest sugar content (9.33 ° Brix) and reducing sugar content (85.05 mg / mL), while B showed the lowest sugar content (5.20 ° Brix) and reducing sugar content (41.23 mg / mL). The higher the ratio of apple juice, the higher the sugar content and the reducing sugar content. This suggests that the sugar content of the beverage made using the defatted safflower seeds reported by Kim et al. (20) was lower than 10.6 ~ 13.8 Brix.

Chung (22) reported that the content of reducing sugars in apple juice turbidity and clarification type was 57.14 mg / mL and 76.27 mg / mL, respectively. Of reducing sugar content. Reducing sugar includes glucose, fructose, and maltose, except sugar, and it is recognized as a subject of taste along with sour taste. Therefore, Tangshan Rain is the most basic indicator for quality evaluation of juice as an important factor when consumers buy fruit or fruit juice.

As a result, the content of saccharidic acid of blackberry apple juice was found to be the highest in blackberry apple juice E, which is considered to be due to the high reducing sugar content of blackberry apple juice. The citric acid ratio of citrus juice is known to be about 15 ~ 18, which is lower than that of blackberry juice, which suggests that the sugar acid ratio is low due to the high acidity of blackberry extract.

< Example  4>

Depending on the mixing ratio Black Bellflower  Measuring the color of apple juice

The present inventors measured hunter values (L value = brightness, a = redness, b = yellow color) using a colorimeter (Model CR-300, Minolta, Japan) And black berries apple juice by mixing ratio were measured three times, respectively, based on the white plate.

As a result of measuring the color of blackberry apple juice, brightness was the highest in blackberry apple juice E, which is thought to be due to a high percentage of bright apple juice. These results were higher than those of the commercial fruit and vegetable juices marketed by Lee et al. (12). The redness of black bellflower apple juice C was the highest, and the yellowness was similar to that of lightness, indicating that black bellflower apple juice E was the highest measured (see Table 3).

< Example  5>

Depending on the mixing ratio Black Bellflower  Sensory evaluation of apple juice

In order to evaluate the sensory evaluation of blackberry bloomed apple juice with different mixing ratios prepared by the method according to the present invention, the following experiment was conducted.

Firstly, 20 students of the Department of Food and Nutrition were surveyed about the color, taste, flavor, acidity and overall acceptability of blackberry bloom apple juice. Likert 5 point scale (Very good: 5 points, Good: 4 points, As a result, C was the highest at 4.05 for chromaticity, and samples A and E were 3.85 and 3.75, respectively. There was no significant difference between the two groups. In the case of flavor, D> C> A and E> B showed the highest D, but there was no significant difference according to mixing ratio.

In case of taste, blackberry bloom apple juice C showed the highest score of 3.95, and sample B had the lowest score of 2.3. The syringae showed a high preference score of 4.2, which was significantly higher than all samples except sample E (3.95). The overall likelihood tended to be the same as the Tangsan ratio. Sample C had the best score of 4.2 and the score E had the second highest score of 3.95.

All of the items except flavor showed the highest value of blackberry apple juice C. In particular, the sourness and overall acceptability of blackberry bloom apple juice C was 4.2, which was significantly superior to other blackberry bloom apple juice, indicating that blackberry bloom apple juice C exhibited high sensory properties (see Table 4).

< Example  6>

Depending on the mixing ratio Black Bellflower  Antioxidant activity of apple juice

The antioxidant activity of blackberry berry syrup juice with different mixing ratios prepared by the method of the present invention was examined in the following manner.

<6-1> Total polyphenol content analysis

The present inventors modified the Folin-Denis method (14) to measure the total polyphenol content.

That is, 0.2 mL of black corn syrup juice according to the mixing ratio was taken into a test tube, and 0.2 mL of folin-ciocalteu's phenol reagent was added thereto, followed by well-mixed and allowed to stand at room temperature for 3 minutes. After 3 minutes, 0.4 mL of 10% Na ₂ CO ₃ was added to the mixture, and 4 mL of distilled water was added. The mixture was allowed to stand in a dark room for 1 hour and then absorbance was measured at 725 nm (U-2900, Hitachi, Tokyo, Japan). The total polyphenol compounds were determined from the standard curves prepared using tannic acid (Sigma, Missouri, USA).

As a result, Sample D showed the highest content of 70.60 mg / 100 mL, and Sample E showed the lowest content of 54.60 mg / 100 mL (see Table 5).

The content of polyphenol in apple juice of blackberry was varied according to mixing ratio and the content of jujube extract was higher than that of whole juice. The content of polyphenol in blackberry syrup juice was higher than that of 119 mg / 100 mL, which is the total polyphenol content of fermented herbal extracts reported by Cho et al. (25). And the total polyphenol contents of carrot lactic acid fermented beverages added with bit juice reported by Son et al. (26) were much higher than those of the black bean juice of the present invention.

<6-2> DPPH Radical Scatters  analysis

In order to measure DPPH radical scavenging ability, the present inventors measured the degree of reduction of DPPH radicals by the electron donating effect with a sample solution against a stable free radical DPPH radical according to the method of Blois (15) And measured with a spectrophotometer (U-2000, Hitachi, Tokyo, Japan).

0.5 mL of black bellflower apple juice (30-fold dilution) was added, and 1 mL of 0.1 mM DPPH solution was added. After vortexing for 10 seconds, the reaction was allowed to proceed at room temperature for 30 minutes and absorbance was measured at 520 nm.

As a result, it was found that the elimination ability was about 58% or more at all mixing ratios, and more than 60% of black ridgeline apple juice C, D, and E showed more than 60% (See Fig. 1).

These results show that the antioxidative activity of the present invention is higher than that of 1% black garlic drink (48.42%) and 1% red ginseng drink (9.87%) reported by Lee et al. (12).

<6-3> ABTS  Scavenging activity analysis

The present inventors modified the method of Re et al. (16) to measure ABTS [2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] scavenging activity (Tuba Ak, 2008).

First, 7 mM of ABTS and 2.45 mM of potassium persulfate were dissolved in distilled water and allowed to stand in a dark place for 12 to 16 hours to form an ABTS cation radical (ABTS ^{· +} ). The solution had an absorbance value of 0.750 Lt; RTI ID = 0.0 &gt; +/- 0.002. &Lt; / RTI &gt; To 1 mL of diluted ABTS ^{· +} solution, add 3 mL of bellflower extract and incubate for 6 minutes. Absorbance was measured at 734 nm.

As a result, all of the blackberry juice showed high scavenging activity of about 68% or more, and it was found that D> B> C> E> A, but the samples A and D showed a significant difference (See Fig. 2).

In addition, Lee et al. (14) found that the activity of blackberry berry apple juice in this study was higher than that of ABTS radical scavenging in apple juice. This indicates that the antioxidant activity of juice was elevated due to the addition of blackberry jujube extract and jujube extract Seems to be.

<6-4> Reducing power analysis

The reducing power is represented by the absorbance at 700 nm. The larger the value, the greater the reducing power. This is one of the experimental methods used to confirm the functionality. The present inventors measured the reducing power by the method of Mau et al. (17).

First, 250 ml of 0.2 M sodium phosphate buffer (pH 6.6) 250 and 1% red blood cell salt (K ₃ Fe (CN) ₆ ) 250 were added to 20-fold diluted blackberry syrup apple juice 250, And then 10% trichloroacetic acid (CCl ₃ COOH, w / v) 250 was added thereto. The reaction solution was centrifuged at 1,000 rpm for 10 minutes, 500 of distilled water was mixed with the supernatant 500, and 0.1% ferric chloride (FeCl ₃ .6H ₂ O) 100 was added. The absorbance of the reaction solution was adjusted to 700 nm (Biochrom Asys UVM 340, microplate reader, Cambridge, England).

As a result, blackberry apple juice A and C showed 0.38, and there was no significant difference between Samples A, C and D. And the sample B showed the lowest reducing power of 0.35 (see Fig. 3).

As a result of the above Example 6, blackberry berry apple juice D showed the highest antioxidative activity, but all antioxidant activities showed no significant difference from blackberry berry apple juice C. These results were not correlated with the polyphenol content of blackberry apple juice, which may have been influenced by the content of antioxidant - related vitamins or minerals in juice.

The results of the physicochemical properties, chromaticity, sensory characteristics and antioxidant activities of blackberry berry apple juice according to the blending ratios showed that when black raspberry, apple and jujube extracts were mixed at a ratio of 2: 4: 1, And thus the present invention is characterized in that the optimum blending ratio of the materials for developing blackberry juice is characterized.

< Example  7>

Statistical analysis

The statistical analysis of the results of the antioxidant-related experiments was carried out using the statistical program of SPSS (Ver. 18, Chicago, Illinois, USA). One-way ANOVA And analyzed by Duncan's multiple range test.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (4)

An antioxidant functional beverage composition comprising a mixed extract of blackberry, apple, and jujube as an active ingredient. The method according to claim 1,
Wherein said composition is added by mixing blackrod, apple and jujube extracts in a volume ratio of 2: 4: 1, respectively. The method according to claim 1,
Wherein the composition further comprises at least one component selected from sweeteners, organic acids or metal salts thereof, polyhydric alcohols, viscosity regulators, perfumes, preservatives and fruit juices. The method according to claim 1,
Wherein said composition has DPPH radical or ABTS radical scavenging activity.

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