KR20170002074A

KR20170002074A - Red beverage with anti-aging activity containing juices or extractions of red paprika, beet leaf, and redglobe, and method for preparing the same

Info

Publication number: KR20170002074A
Application number: KR1020150091994A
Authority: KR
Inventors: 박은주; 박재희; 이윤정; 백소영
Original assignee: 경남대학교 산학협력단
Priority date: 2015-06-29
Filing date: 2015-06-29
Publication date: 2017-01-06

Abstract

TECHNICAL FIELD The present invention relates to an anti-aging functional red fruit beverage containing three components of red paprika, bit leaf, and red globule in a low-speed spinning method and containing a concentrate thereof, wherein the total polyphenol content, DPPH radical scavenging ability , And ORAC value analysis. The anti-aging functional red fruit beverage of the present invention is a functional health beverage having excellent color, flavor, aroma, and functionality.

Description

TECHNICAL FIELD [0001] The present invention relates to an anti-aging functional red fruit beverage containing red paprika, a bit leaf, and a red globe, and a method for producing the same. BACKGROUND ART }

The present invention relates to an anti-aging functional red fruit beverage containing red paprika, a bit leaf, and a red globe, and a process for producing the same.

According to the National Statistical Office (NSO), the average life expectancy of Koreans is 81 years old, but the life expectancy of Koreans is only 71 years. This means that the average age of Koreans is 10 years with pain or discomfort due to illness or accident, emotional anxiety or depression . Compared with OECD countries, Korea has a longer life expectancy but lower health life expectancy (Korea National Statistical Office, 2011). Therefore, it is reported that Korea needs various efforts in terms of national and personal aspects in order to live a healthy and qualitative life, that is, a successful aging in the old age in preparation for an aged society. Especially, elderly people need to take aggressive efforts to maintain or maintain healthy life and to achieve successful aging by managing their health through self-healthy lifestyle, away from their dependent and negative appearance with chronic illness.

Paprika is an excellent source of carotenoids. The red color of paprika is composed of 30-80% of capsanthin and capsorubin belonging to Zanthopil in carotenoids, and it is rich in vitamins C, E and flavonoids. In general, paprika has been widely used as a food coloring agent in the form of powder or oleoresin. Recently, the antioxidative effect of capsanthin has been known by several researchers, and interest in paprika has been increasing as a health food. The antioxidant activity of bittern leaves used in the present invention was not studied at home or abroad, and the study of antioxidant activity of red globes was compared with other grape varieties in the world.

It is an object of the present invention to develop an optimal mixing ratio of anti-aging so that red paprika, bit leaf, and red globe can effectively exhibit antioxidative and anti-aging function, and utilize it as a high value-added functional antioxidant beverage.

It is still another object of the present invention to provide a method for producing an anti-aging beverage having three components of red paprika, bit leaf, and red globe.

One aspect of the present invention is to provide a juice solution in which the three components of red paprika, bit leaf, and red globe are squeezed in a low-speed spinning method at a rate of about 30 to 50 times per minute at 30 to 50 times per minute or an agar- It is about drinks.

In one example, the three components of the red paprika: bit leaf: red globe may be included in a weight ratio of 170 to 180: 110 to 120: 10 to 20.

In one example, 3 to 15 parts by weight of saccharides, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of vitamin C may be further added as a raw material to 100 parts by weight of the juice or its concentrated liquid.

In one example, the three-component beverage has a higher DPPH radical scavenging ability than the juice of red paprika, bit leaf, and red globe.

In one example, the inventors of the present invention have confirmed that the fruit and vegetable beverages containing the above three ingredients increase the expression of sirtuin 6, an anti-aging gene, as compared with the extracts of red paprika, bit leaf and red globe, respectively.

In one example, the extract of red paprika, bit leaf, and red globe may be obtained by extracting the raw or dried powder with water or an organic solvent, preferably ethanol.

Another aspect of the present invention includes the following steps as a method for producing the three-component anti-aging functional red fruit beverage.

Mixing the washed red paprika, bit leaf, and red globule at a weight ratio of 170 to 180: 110 to 120: 10 to 20;

A step of juicing the obtained mixture using an extractor; And

A filtration step of filtering the juice solution;

The anti-aging functional red fruit beverage according to the present invention is effective for removing active oxygen due to the presence of an antioxidant. In particular, anti-aging juice in which red paprika, bit leaf and red globe are optimally mixed has a DPPH radical scavenging ability of 90% And the ORAC value was also high, confirming the antioxidant activity. In addition, gene expression of Sirtuin 6, which is an anti-aging scale, is high, and it was confirmed that the anti-aging functional red fruit beverage of the present invention has a protective effect against aging induced by oxidative stress through antioxidant and anti-aging activity .

1 is a graph showing the expression rate of sirtuin 6 reported as an anti-aging gene in Experimental Example 2 of the present invention.

Unless defined otherwise, all technical terms used in the present invention have the following definitions and are consistent with the meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Also, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention. The contents of all publications referred to herein are incorporated herein by reference.

The term "about" is used herein to refer to a reference quantity, a level, a value, a number, a frequency, a percent, a dimension, a size, a quantity, a weight, or a length of 30, 25, 20, 25, 10, 9, 8, 7, Level, value, number, frequency, percent, dimension, size, quantity, weight or length of a variable, such as 4, 3, 2 or 1%.

Throughout this specification, the words "comprises" and "comprising ", unless the context requires otherwise, include the steps or components, or groups of steps or elements, Steps, or groups of elements are not excluded.

In the present specification, the term "juice solution" refers to a liquid separated by applying physical force to the raw material without applying heat or an enzyme. There is no particular limitation on the preparation method of the juice, but it is possible to prepare a clear juice by removing the slurry using a centrifugal separator or a filter press, for example, after grinding using a chopper mill or a colloid mill.

As used herein, the term "extract" is understood to mean an extract obtained by extracting an object to be extracted with water or an organic solvent solvent, regardless of the extraction method, and a fraction obtained by fractionating the extract in the extract. The extraction solvent is not particularly limited. Examples of the extraction solvent include water, lower alcohols (methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, , 3-butylene glycol, etc.), ketones (acetone, methyl ketone, etc.), ethers (diethyl ether, tetrahydrofuran, etc.) and ethyl acetate; And hexane may be used. The alcohols are preferably monohydric alcohols or divalent alcohols (for example, butanediol such as 1,3-butanediol and 1,4-butanediol), and the alcohol has about 1 to 5 carbon atoms desirable. As long as it is extracted through the step of immersing the object to be extracted in the extraction solvent, it is understood that any of extraction methods such as cold beating, refluxing, heating, and ultrasonic wave can be applied. Nevertheless, the above-mentioned "extract" preferably means a substance obtained by extracting the extract with water, ethanol or a mixed solvent thereof and containing a concentrated liquid extract or a solid extract from which the extraction solvent has been removed.

In the present invention, the term "anti-aging function" refers to an effect of slowing down, preventing or preventing the aging process known in the art. Specifically, it effectively increases the expression of SIRT6 gene, And anti-aging activity, but are not limited thereto.

The anti-aging functional red fruit beverage according to the present invention contains three components of red paprika, bit leaf, and red globe, and can be used as an excellent functional beverage by having high antioxidant and anti-aging activity according to experiments confirmed by the present inventors.

The red paprika is rich in beta carotene and is effective for growth promotion and immunity enhancement. In particular, capsanthin and capsorubin are important components of red paprika and have antioxidant and anticancer activities.

The beet (Beta vulgaris L. ) is called beet and red beet, and the red juice contains a component called betaine, which shows antitumor activity, thrombosis, blood circulation, blood circulation and antioxidant activity. Beetle leaves are harvested for storage in beetroot and green is light green to red. Leaves are sweet vegetable with unique sweet taste and clear crimson color. Vitamins and minerals are few but saccharides (Park KW and Ryu GO 1998). Especially, it is reported that DPPH radical scavenging effect is superior to beetroot in beet leaf.

The red globe is a varietal of red grape mainly Chilean. The Chilean red globe can be seen between mid-March and mid-June. The grape skin contains resveratrol, which has anti-cancer antioxidant properties, and red globes can eat a lot of resveratrol because they eat shells.

In the present invention, the three components may be included as a juice solution. The juice has the advantage of reducing the destruction of the active ingredient to the utmost and living in abundance with its original taste and flavor. The juice of the present invention is characterized in that it is obtained in particular by a low-speed spinning-and-milling method, wherein the SSTTM (Slow Squeezing Technology) is rotated at a low speed of about 30 to 50 times, preferably 40 times per minute, This method has the advantage of minimizing cell destruction and minimizing the inflow of bubbles, such as vegetables and fruits.

In one preferred example, the three components of red paprika: bit leaf: red globe are contained in a weight ratio of 170 to 180: 110 to 120: 10 to 20, which is effective for exhibiting anti-aging function. According to the experiments performed by the present inventors, when the three components were mixed at an optimum blending ratio, DPPH radical scavenging activity was particularly high and the expression of sirtuin 6, an anti-aging gene, was increased.

In a preferred example, the juice or concentrate thereof may further contain a sub-ingredient, if necessary. The above-mentioned material may be, for example, sugars, citric acid, sodium citrate, or water-soluble vitamins.

3 to 15 parts by weight of saccharides may be added to 100 parts by weight of the juice solution. The saccharide may be selected from the group consisting of glucose, fructose, lecithin, sugar syrup, dextrin, maltose, oligosaccharide, sucralose, honey, propolis, trehalos, stevioside, aspartame, But are not limited to, raffinose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, And quercitol may be used.

0.01 to 0.1 parts by weight of citric acid or sodium citrate may be added to 100 parts by weight of the juice.

0.01 to 0.5 parts by weight of a water-soluble vitamin may be added to 100 parts by weight of the juice. The water-soluble vitamin may be at least one selected from the group consisting of vitamin B complex, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P, and preferably vitamin C may be used.

In one aspect of the present invention, there is provided a process for preparing the anti-aging functional red fruit beverage comprising the steps of:

(S110) washing and preparing red paprika, bit leaf, and red globe;

(S120) mixing the washed red paprika, bit leaf, and red globule at a weight ratio of 170 to 180: 110 to 120: 10 to 20;

A step (S130) of juicing the obtained mixture using an extractor; And

A filtration step (S140) of filtering the juice;

Optionally, the red paprika, bit leaf, and red globe prepared in the preparation step (S110) may be cut, cut or crushed to mix or juice.

Further, after the filtration (S140), it is possible to further carry out the step of packaging in a packaging container.

The anti-aging functional red fruit beverages including red paprika, bit leaf, and red globe of the present invention are highly functional products and thus are highly useful as functional food materials.

In one preferred example, after the mixing step (S120), 3 to 15 parts by weight of saccharides are added to 100 parts by weight of the juice. 0.01 to 0.1 parts by weight of citric acid and 0.01 to 0.1 parts by weight of vitamin C (S121); And

Stirring the mixed solution at 100 to 200 rpm for 30 to 60 minutes, and then sterilizing the mixture at 98 to 2 ° C for 30 seconds (S122).

In one aspect of the present invention, the anti-aging functional red fruit beverage can be utilized as various types of food additives or functional foods. It can be formulated into a fermented milk, cheese, yogurt, juice, probiotic agent, tablet, granule, drink, caramel, diet bar and the like containing the anti-aging functional red fruit drink, Etc., and may be used in the form of various other food additives.

In one embodiment, the composition may contain other ingredients or the like that can give synergistic effects to the main effect within a range that does not impair the intended main effect of the present invention. For example, additives such as perfume, coloring agent, bactericide, antioxidant, preservative, moisturizing agent, thickening agent, inorganic salt, emulsifier and synthetic polymer substance may be further added for improvement of physical properties. In addition, it may further contain auxiliary components such as water-soluble vitamins, oil-soluble vitamins, polymer peptides, polymeric polysaccharides and seaweed extract. The above components may be mixed and selected without difficulty by those skilled in the art depending on the purpose of formulation or use, and the amount thereof may be selected within a range that does not impair the objects and effects of the present invention. For example, the addition amount of the above components may be in the range of 0.01 to 5% by weight, more specifically 0.01 to 3% by weight, based on the total weight of the composition.

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.

[Example 1]

(HH-SBF11, Hurom Co) were purchased from local markets (Gyeongsangnam-do Nonghyup Hanaro Mart), and then washed and placed at a ratio of 170-180: 110-120: 10-20. Domestic red paprika, Ltd., Kimhae, Korea). At this time, the yields of red paprika 62.08%, beet leaf 69.44% and red glove 84.57% were obtained.

[Examples 2 to 4]

A beverage composition was obtained in the same manner as in Example 1, except that saccharides, citric acid, and water-soluble vitamins were further added to 100 parts by weight of the juice solution as shown in Table 1 below.

[Table 1]

Experimental Method

(1) Total polyphenolic contents (TPC)

2 mL of 1N Folin-Ciocalteu reagent was added, and the mixture was allowed to stand at room temperature for 3 minutes. Then, 2 mL of 10% Na ₂ CO ₃ solution was added to the sample, This mixed solution was allowed to stand at room temperature for 1 hour. 200 μL of this mixture was taken and absorbance was measured at 690 nm using an ELISA (Shimadzu UV-1601, Tokyo, Japan). The total phenolic content was expressed as the standard curve using gallic acid and expressed as mg gallic acid equivalents (GAE) / 100g units.

(2) ORAC value

100 μl of a fluorescent probe, 80 mM fluorescein, was dispensed into 96-wells, and 39 cases of beverage were diluted 100 times in 75 mM potassium phosphate buffer (pH 7.4), and 50 μl was dispensed into 96-wells. and 50 μl of 20 nM AAPH was added as a peroxyl radical generator. At this time, 1 μM trolox was used as a control standard. The reduction of fluorescein by peroxyl radicals was measured for 2 hours every 2 minutes at excitation wavelength of 485 nm and emission wavelength of 535 nm using a Tecan GENios multi-functional plate reader (GENios; Tecan Trading AG, Salzbrug, Austria). The ORAC values of the kelp drink samples from 18 cases were expressed as 1 μM trolox equivalents (TE) by calculating the net area under the curve where the fluorescence of each sample decreased.

(3) DPPH radical scavenging activity

20 μL of samples were added to 80 mM L of 0.2 mM DPPH ethanol solution according to the mixing ratio of 39 cases and mixed well for 10 seconds. The reaction was carried out at room temperature for 10 minutes, and ELISA (Shimadzu UV-1601, Tokyo, Japan) was used So Absorbance was measured at 492 nm. The untreated samples were treated with 20 L of DMSO to measure the absorbance. DPPH radical scavenging activity of each sample was calculated by the following equation. Radical scavenging activity (RSA,%) = (1-A / B) ㅧ 100, A: Absorbance of sample added solution, B: Absorbance of untreated sample

[Experimental Example 1]

For the experimental design, Minitab Statistical Software (Version 14.0, Minitab Inc., USA) was used. Red paprika, beetle leaf, and red globe were set as independent variables, and total polyphenol content, ORAC value, and DPPH radical scavenging ability were set as reaction variables. All experiments were run randomly in order to eliminate errors due to compartments.

1) Total polyphenol content and DPPH radical scavenging ability

The total polyphenol content, ORAC value and DPPH radical scavenging activity were measured according to the blending ratio of red paprika, bit leaf and red globe for mixture design method. The results are shown in Table 2.

[Table 2] Response of Dependent Variables by Independent Variables

2) Optimum mixing ratio by mixture design method

The optimum blend ratio of red paprika, bit leaf, and red globe mixed beverage according to the mixture design method is shown in Table 3, which is calculated by converting the weight of the raw material with the extraction yield. The ORP value (1444.75 μM TE) was higher in red paprika (1129.67 μM TE), red globes (716.26 μM), and the lowest total polyphenol content (1.93 mg GAE / TE) (Table 4). DPPH radical scavenging ability was significantly higher than that of the respective raw materials in the optimum mixing ratio (91.51%).

[Table 3] Optimum mixing ratio of red paprika, bit leaf, red globe mixed drink

[Table 4] Optimum compounding ratio Comparison of beverage with red paprika, beetle leaf, red globe

[Experimental Example 2] Comparison of optimum formulation ratio and antioxidant activity of raw materials

The antioxidant activities of red paprika, bit leaf and red globe were compared with each other.

2-1. Ethanol extract preparation

5 g of red paprika, beetle leaf, red globe and 100 mL of ethanol were left at room temperature for 72 hours, and then filtered under reduced pressure to concentrate the ethanol by volatilization with a concentrator. The concentrated sample was diluted with DMSO at 10 mg / mL and used for the experiment.

2-2. Expression of sirtuin 6 using 3T3-L1 adipocytes

(100 μg / mL), bitterness (100 μg / mL), and red globes (100 μg / mL) were mixed with 3T3-L1 adipocyte differentiation 14 days After each sample was treated for 24 hours, sirtuin 6 expression was analyzed by RT-PCR. At this time, the control group treated sterilized water for 24 hours instead of the sample, and the relative gene expression was corrected by the house keeping gene beta-actin.

2-3. Experiment result

After 14 days of 3T3-L1 adipocyte differentiation, the expression of sirtuin 6, an anti-aging gene, was markedly increased at the optimum ratio in the ratio of red paprika, bit leaf and red globe treated for 24 hours.

Therefore, it was confirmed that anti-aging activity was increased when red paprika, bit leaf and red globe were mixed at an optimum ratio rather than individual samples, and the possibility that the beverage prepared with the optimum blending ratio could be used as anti-aging beverage .

[Experimental Example 3] Sensory evaluation according to addition of ingredient

The pH, acidity and sugar content of the fruit juice beverages of Examples 1 to 4 were measured and sensory evaluation such as flavor, taste and overall acceptability were carried out. The results are summarized in Table 5 below.

[Table 5]

Compared with the beverage of Example 1, the pH decreased and the acidity increased with increasing amounts of citric acid and water soluble vitamin. And it was confirmed that sugar content increased with increasing amount of sugars. Based on the above physicochemical results, the sensory evaluation was carried out as follows. The sensory test was carried out on a total of 25 students of the food and nutrition department by 7 point scale (7 points: excellent, 5 points: excellent, 4 points: normal, 3 points: poor, 1 point: very poor) Are shown in Table 5 below. The higher the sensory test score, the better the sensuality.

[Table 6]

The results of Table 5 show that the beverage prepared with the composition of Example 3 of the present invention has the highest flavor, taste, overall acceptability, and excellent product value.

[Experimental Example 4] Sensory evaluation according to juice speed

The beverage composition of Example 3 was subjected to sensory evaluation such as flavor, flavor, flavor, overall acceptability and the like after juicing at a low speed (100-200 rpm) and a high speed (9000 rpm), and the results are summarized in Table 7 below .

The sensory test was performed on 25 students of Food and Nutrition Department by 7 point scale (7 points: excellent, 5 points: excellent, 4 points: normal, 3 points: poor, 1 point: very poor) The higher the score, the better the sensuality.

[Table 7]

As shown in Table 6, the beverage prepared by the low-speed rotation of the present invention was superior to the high-speed spinning juice drink because of its excellent flavor, taste, flavor, overall acceptability and high value as a commodity.

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

Red paprika, bitter leaf, and red globe in a low-speed spinning method at a rate of 30 to 50 times per minute, or a concentrate thereof.

The method according to claim 1,
Characterized in that the three components of red paprika: bit leaf: red globe are included in an amount of 170 to 180: 110 to 120: 10 to 20% by weight.

The method according to claim 1,
Characterized in that 3 to 15 parts by weight of saccharides, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.5 parts by weight of vitamin C are further added as a raw material to 100 parts by weight of the juice or concentrate thereof.

The method according to claim 1,
Wherein the iced drink has a higher DPPH radical scavenging ability than the juice of red paprika, bit leaf, and red globe, respectively.

The method according to claim 1,
Characterized in that the fruit and vegetable beverage increases the expression of sirtuin 6, an anti-aging gene, compared to extracts of red paprika, bit leaf and red globe, respectively.

6. A method for producing an iced drink according to any one of claims 1 to 5,
Red paprika, bit leaves, and red gloves;
Mixing the washed red paprika, bit leaf, and red globule at a weight ratio of 170 to 180: 110 to 120: 10 to 20;
The resulting mixture is squeezed using a low-speed spinner at a rate of 30 to 50 times per minute; And
A filtration step of filtering the juice solution;
By weight based on the total weight of the composition.

The method according to claim 1,
3 to 15 parts by weight of saccharides as a material for 100 parts by weight of the juice solution. 0.01 to 0.1 parts by weight of citric acid and 0.01 to 0.1 parts by weight of vitamin C; And
Stirring the mixed solution at 100 to 200 rpm for 30 to 60 minutes, and sterilizing the mixture at 98 to 2 DEG C for 30 seconds.