KR20160139251A - Antioxidant beverage compositions containing seaweed extract - Google Patents
Antioxidant beverage compositions containing seaweed extract Download PDFInfo
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- KR20160139251A KR20160139251A KR1020150073812A KR20150073812A KR20160139251A KR 20160139251 A KR20160139251 A KR 20160139251A KR 1020150073812 A KR1020150073812 A KR 1020150073812A KR 20150073812 A KR20150073812 A KR 20150073812A KR 20160139251 A KR20160139251 A KR 20160139251A
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- extract
- seaweed
- composition
- seaweed extract
- beverage
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- 241001474374 Blennius Species 0.000 title claims abstract description 40
- 239000000203 mixture Substances 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 14
- 239000003963 antioxidant agent Substances 0.000 title claims description 6
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 14
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 14
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 13
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 13
- 229940055416 blueberry extract Drugs 0.000 claims abstract description 13
- 235000019216 blueberry extract Nutrition 0.000 claims abstract description 13
- 235000013376 functional food Nutrition 0.000 claims abstract description 13
- 229940082787 spirulina Drugs 0.000 claims abstract description 13
- 230000036541 health Effects 0.000 claims abstract description 11
- 235000020510 functional beverage Nutrition 0.000 abstract description 8
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 230000002292 Radical scavenging effect Effects 0.000 description 8
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 7
- 235000019629 palatability Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000009471 action Effects 0.000 description 5
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000000851 Vaccinium corymbosum Species 0.000 description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 3
- 235000021014 blueberries Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009931 harmful effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- 238000012356 Product development Methods 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 2
- 244000144974 aquaculture Species 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005211 surface analysis Methods 0.000 description 2
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- BMFMQGXDDJALKQ-BYPYZUCNSA-N Argininic acid Chemical compound NC(N)=NCCC[C@H](O)C(O)=O BMFMQGXDDJALKQ-BYPYZUCNSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 230000002429 anti-coagulating effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- -1 polysaccharide alginic acid Chemical class 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
More particularly, the present invention relates to a composition for a health functional food containing a seaweed extract and a functional beverage composition containing a seaweed extract, which has an antioxidative effect and markedly improved palatability.
Seaweed, a typical seaweed product, is known to have various pharmacological actions such as coercion, anti-cancer, anti-coagulation, and detoxification.
The coercive action is the lowering of the blood pressure without harmful effects including the histamine in the seaweed. The anti-cancer effect inhibits the various ingredients contained in the seaweed so that the cancer cells grow only under 30% It is an action to prevent rectal cancer. Anticoagulant action is the action of the ingredients in the seaweed to cleanse the lipids in the blood to reduce the harmful cholesterol. Detoxification is the action of the viscous substances and polysaccharides contained in the seaweed to excrete cholesterol, heavy metals and pesticides.
In addition, the seaweed contains various minerals and lipids, including vitamins, arginic acid, and iodine, and is popular as a nutritional supplement. Seaweed is usually processed into a salted or seaweed state and consumed as food.
In the world, 15 million tons of seaweed are produced annually, with kelp, seaweed, and steaming being the most dominant. The seaweed produced in Korea is mainly used for extracting polysaccharide alginic acid. Despite its various physiological activities, it has been difficult to use it as a functional drink with high palatability due to low graininess and low processability. In the functional food market, the beverage sector is regarded as the most successfully expanding market after dairy products. Functional beverages are largely divided into mobility drink market and energy drink market, which formed a market of USD 18.4 billion and USD 17.8 billion in 2007, respectively, and increased by 6.8% in 2009-2010. The beverage development industry, which is made of functional materials, has already entered the track for discovering new materials, and functional drinks containing new ingredients such as buckwheat, ginseng cultivated muscle, The use of seaweed extract, which has not been introduced as a material, is likely to be fully utilized as a high-value-added new material in the functional beverage industry.
However, there are few drinks of seaweed extract that are currently widely consumed in relation to seaweed, which is a seaweed, and most of the studies on aquaculture are related to aquaculture, and research on product development using seaweed extract processing and functionality is insufficient. In addition, some of marine extract-related products have poor quality, so consumers have low preference, and the processing ability is extremely low.
The present invention has been made to develop a health functional food and a functional drink having high palatability by adding a seaweed extract, and as a result, a seaweed extract beverage base is combined with other functional food ingredients to develop a health functional food and a functional drink .
Accordingly, an object of the present invention is to provide a composition for a health functional food containing a seaweed extract having high palatability, which has an excellent antioxidative effect. Another object of the present invention is to provide a functional beverage composition having excellent antioxidative effect and high palatability.
In order to achieve the above object, one aspect of the present invention is to provide an antioxidant health product comprising a ratio of 5 to 15 mL of blueberry extract, 5 to 12.5 mL of oligosaccharide, and 0.3 to 0.7 g of spirulina to 80 mL of seaweed extract beverage base A composition for functional foods is provided.
Another aspect of the present invention provides a functional beverage composition comprising 5 to 15 mL of blueberry extract, 5 to 12.5 mL of oligosaccharide, and 0.3 to 0.7 g of spirulina per 80 mL of seaweed extract beverage base.
As described above, the composition for health functional foods and the functional beverage composition according to the present invention have a high antioxidative activity by mixing the sea mustard extract with blueberry extract, oligosaccharide and spirulina, and at the same time, The overall likelihood can be improved. Therefore, the seaweed extract can be used not only as a health functional food having enhanced antioxidant ability but also as a functional drink with high palatability.
FIG. 1 is a table showing DPPH radical scavenging activity and overall acceptability of a beverage prepared by mixing 18 kinds of blueberry extract, oligosaccharide, and spirulina in 80 mL of a seaweed extract beverage base.
FIG. 2 is a schematic view showing an experimental sample in which each component of the marine extract-containing beverage and the beverage according to an embodiment of the present invention is individually treated with distilled water to make the same volume as the marine extract-containing beverage.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto in any sense.
EXPERIMENTAL EXAMPLE 1 Development of Mixed Drinks of Seaweed Extract with Maximum Antioxidative Activity Using Response Surface Analysis
1-1. Experimental Method
1) Experimental planning and beverage manufacturing
The optimal mixing ratio of the three ingredients (blueberry, oligosaccharide, spirulina) to the seaweed extract drink base (80 mL) was predicted by the reaction surface analysis method, which is being used as an optimization technique in recent food production process and new product development. The independent variables Xn were determined by adding the addition rates of 5, 7.5, 10, 12.5 and 15 mL of blueberry extract X1 and the addition rates of 5, 7.5, 10, 12.5 and 15 mL of oligosaccharide X2, (0.3, 0.4, 0.5, 0.6, 0.7 g) of luna (X3), and the mixing conditions were -2, -1, 0, 1 and 2, respectively. In addition, the dependent variable (Yn) affected by these independent variables was the overall likelihood and the DPPH radical scavenging ability. The effects of independent variables on the sensory and antioxidant components of the mixture were analyzed by statistical analysis system (version 9.1, SAS Institute, Cary, NC, USA).
The wakame extract-based beverage base removes salt and harmful substances from the dried seaweed, which has been reduced to about 1/20 of the marine seaweed, for 2-3 hours in clean water, and rinses the surface thoroughly. After drying, it is pulverized and mixed in a volume ratio of seaweed: water = 1: 30, and the mixture is stirred for 20 hours and the amount of 20 kg is stirred for 1 hour and 30 minutes. At the start of boiling, 10 minutes are boiled. 4 kg of waxy starch was contained. Blueberry extract was mixed with blueberry: sugar at a weight ratio of 1: 1 and fermented for about 1 month to prepare a mixture containing 60% by weight of blueberry and 40% by weight of sugar Respectively.
2) DPPH radical scavenging ability
(TECAN, Grodig, Austria) was added to 20 L of a sample of 18 seaweed extract beverages diluted in 80 L of 0.2 mM DPPH ethanol twice with DMSO (Dimethyl sulfoxide), mixed well for 10 seconds, and reacted at room temperature for 10 minutes. Was used to measure the absorbance at 492 nm. The untreated samples were treated with 20 L of DMSO to measure the absorbance. The DPPH radical scavenging activity of each sample was calculated by the following equation.
Radical scavenging activity% = (1-A / B) x 100
A: Absorbance of the sample-added solution, B: Absorbance of the untreated solution
3) Sensory evaluation
The sensory test was carried out by using the questionnaire after 10 students of the Department of Food and Nutrition, Pusan National University were selected as panels and the purpose of experiment, methods and characteristics of evaluation were known. The sensory test time was 3-4 pm, and each drink was placed in a clear glass cup and presented with five kinds of sensory tests. The evaluation items are the general preference, and I do not like it very much (0 point), I do not like it, I do not like it, I do not like it, I do not like it, Scale evaluation.
1-2. Experiment result
1) Antioxidant activity and sensory test results
The DPPH radical scavenging activity and overall acceptability of the beverage prepared by mixing 18 kinds of blueberry extract, oligosaccharide, and spirulina in 80 mL of marine extract-based beverage base were measured, and the results are shown in FIG.
2) Selection of optimum mixing condition
The DPPH radical scavenging activity and overall acceptability of blueberry extract, oligosaccharide, and spirulina blended beverages with mixed conditions were measured and the optimum conditions were calculated. The results were as follows: (5.46 points) and higher antioxidant activity (DPPH radical scavenging ability, 47.4%) in the above range. The range of the concentration was determined to be within the range of about 15 mL,
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150073812A KR20160139251A (en) | 2015-05-27 | 2015-05-27 | Antioxidant beverage compositions containing seaweed extract |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150073812A KR20160139251A (en) | 2015-05-27 | 2015-05-27 | Antioxidant beverage compositions containing seaweed extract |
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| Publication Number | Publication Date |
|---|---|
| KR20160139251A true KR20160139251A (en) | 2016-12-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020150073812A KR20160139251A (en) | 2015-05-27 | 2015-05-27 | Antioxidant beverage compositions containing seaweed extract |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112704230A (en) * | 2021-01-08 | 2021-04-27 | 福建保安康保健食品有限公司 | Agar oligosaccharide powder product and application thereof |
| KR20230065101A (en) | 2021-11-04 | 2023-05-11 | (주)참선진녹즙 | Composition for red bean sprout beverage, manufacturing method thereof, and anti-obesity use thereof |
-
2015
- 2015-05-27 KR KR1020150073812A patent/KR20160139251A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112704230A (en) * | 2021-01-08 | 2021-04-27 | 福建保安康保健食品有限公司 | Agar oligosaccharide powder product and application thereof |
| KR20230065101A (en) | 2021-11-04 | 2023-05-11 | (주)참선진녹즙 | Composition for red bean sprout beverage, manufacturing method thereof, and anti-obesity use thereof |
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