KR20190124549A - Composition for natural food preservative having antimicrobial activity and manufacturing method for the same - Google Patents

Abstract

The present invention is to provide a composition for natural food preservation which has excellent antibiosis as a natural material and an antibacterial effect on various microorganisms, shows excellent food preservability without affecting tastes and flavors of foods, reduces bitter tastes and astringency peculiar to an extract of grape fruit seeds and has antibacterial activity without a bad influence on the human body, and a manufacturing method thereof.

Description

Composition for preserving natural foods having antimicrobial activity and a method for producing the same. {COMPOSITION FOR NATURAL FOOD PRESERVATIVE HAVING ANTIMICROBIAL ACTIVITY AND MANUFACTURING METHOD FOR THE SAME}

The present invention relates to a composition for preserving natural foods having an antimicrobial activity including grapefruit seed extract and phosphate, and a method for preparing the same.

In general, food can be easily rotted by various microorganisms such as bacteria, yeast and mold. Decay by microorganisms not only alters the taste, smell, appearance, texture, etc. of the food, but also can cause diseases caused by the growth of harmful bacteria is very important to prevent this.

In order to preserve food safely, it is important to manage external factors such as food shelf life, storage temperature and humidity.However, managing these external factors cannot prevent the growth of microorganisms inherent in food. There are many restrictions on preservation.

In modern food preservation technology, chemical synthetic preservatives such as potassium sorbate, sodium benzoate, and calcium propionate are added to foods to suppress the growth of microorganisms, thereby increasing food preservation. However, such synthetic preservatives can be continuously accumulated in the body when ingested for a long time, and may affect the human body, and the foods to be used and the dosage amount are strictly regulated.

Accordingly, in recent years, attempts are being made to minimize the effects on the human body by using a naturally-derived component having antimicrobial activity as a food preservation composition and to increase the preservation effect of food. However, most of the natural-derived ingredients with antimicrobial activity have a strong taste and a characteristic aroma, and thus are not easy to be applied as food additives, and it is difficult to develop a natural-derived ingredient that can exhibit sufficient antimicrobial effect even with a small amount of use. This is following.

As an example, a technique of using grapefruit seed extract as an antimicrobial agent using a component derived from natural products is known. However, since grapefruit seed extract has a strong bitterness and astringent characteristic, it is difficult to add a sufficient amount to prevent food deterioration and decay when applied to foods because it is applied to foods. have.

Therefore, even with the use of trace amount as a natural material, it has an excellent antibacterial effect, has an antimicrobial effect against a wide range of microorganisms, does not affect the taste and aroma of food when added to food, and has no adverse effect on the human body There is an increasing need for development of a composition for natural food preservation.

One object of the present invention as a natural material has excellent antimicrobial and antimicrobial effect against various microorganisms, thereby realizing excellent food preservation, without affecting the taste and flavor of food, the bitter taste and astringent characteristic of grapefruit seed extract To reduce and to provide a natural food preservation composition and antimicrobial activity having no adverse effect on the human body and a method for producing the same.

One embodiment of the present invention relates to a natural food preservation composition having an antimicrobial activity, including grapefruit seed extract and phosphate.

Another embodiment of the present invention relates to a method for preparing a composition for natural food preservation having antimicrobial activity comprising mixing grapefruit seed extract and phosphate.

The phosphate salt may include one or more selected from the group consisting of orthophosphate, metaphosphate, diphosphate and triphosphate.

The phosphate salt may be sodium hexametaphosphate.

The grapefruit seed extract and phosphate may be included in a weight ratio of 1: 1.5 to 1: 5.

The natural food preservation composition having the antimicrobial activity may have an antimicrobial activity against Escherichia coli, Salmonella, Staphylococcus aureus, Listeria and Bacillus.

The present invention has excellent antimicrobial and antimicrobial effect against a variety of microorganisms as a natural material, thereby realizing excellent food preservation, without affecting the taste and aroma of food, reducing the bitter taste and astringent characteristic of grapefruit seed extract, A natural food preservation composition having an antimicrobial activity without adverse effects on the human body and a manufacturing method thereof may be provided.

1 is a photograph showing the experimental results of Preparation Example 1 of Experimental Example 1 of the present invention.
2 is a photograph showing the experimental results of Preparation Example 2 of Experimental Example 1 of the present invention.
Figure 3 is a photograph showing the results of the antimicrobial activity evaluation for E. coli of the Examples and Comparative Examples.
Figure 4 is a photograph showing the results of the antimicrobial activity evaluation for Salmonella bacteria of Examples and Comparative Examples.
Figure 5 is a photograph showing the antimicrobial activity evaluation results for Staphylococcus aureus of the Examples and Comparative Examples.
Figure 6 is a photograph showing the results of the evaluation of the antimicrobial activity (A) using food for Example 1 of the present invention.
Figure 7 is a photograph showing the results of the antimicrobial activity evaluation (b) using a food for Example 1 of the present invention.

One embodiment of the present invention relates to a composition for preserving natural foods comprising grapefruit seed extract and phosphate. Through this, the present invention has excellent antimicrobial effect and antimicrobial effect on various microorganisms as a natural material, thereby realizing excellent food preservation ability, without affecting the taste and aroma of food, reducing the bitter taste and astringent characteristic of grapefruit seed extract And, it provides a natural food preservation composition and antimicrobial activity having no adverse effect on the human body and a method for producing the same.

In particular, the natural food preservation composition of the present invention, in combination with the synergistic action of these components in the antimicrobial activity of the grapefruit seed extract and phosphate, respectively, not only realizes significantly enhanced antimicrobial properties, but also a wide range of microorganisms Antimicrobial spectrum for can be implemented.

In this case, the natural food preservation composition of the present invention is not only suitable for significantly extending the storage period in the production process, processing process, distribution process, etc. of food, but also effectively sterilization of food-related apparatus, equipment, etc. It is possible to apply to various uses such as antibacterial spray liquid, antibacterial immersion liquid, dish washing liquid.

The natural food preservation composition of the present invention includes a grapefruit seed extract that is a natural derived component. The grapefruit seed (Grapefruit Seed) extract is an extract of grapefruit seeds or a mixture of grapefruit pulp and grapefruit seeds, the grapefruit pulp can be obtained from the by-products of the peeling and the outer shell of the grapefruit.

The grapefruit seed extract contains ascorbic acid, sterol, dehydro ascorbic acid, tocopherol, palmitic acid, etc. as main ingredients, and various active ingredients weaken the enzyme activity and permeability related to cell membranes of microorganisms, inhibit cell respiration, and grow microorganisms. Implement excellent antimicrobial action that inhibits.

In particular, the grapefruit seed extract contains bioflavonoids naringin and citral as the main components, not only excellent antibacterial and antioxidant activity, but also gram-positive and gram-negative bacteria, as well as antimicrobial action against fungi that are likely to occur in foods. great.

Specifically, the grapefruit seed extract may be prepared by adding an extraction solvent such as water, alcohol or ketone reactants to grapefruit seeds or a mixture of grapefruit pulp and grapefruit seeds, and then performing treatment such as filtration, concentration, and drying.

The alcohol may be, for example, alcohol, methanol, ethanol, isopropanol, n-propanol, n-butanol, allyl alcohol, amyl alcohol, tert-amyl alcohol, octyl alcohol, benzyl alcohol, ethylene glycol, propylene glycol, diethylene glycol, Dipropylene glycol, triethylene glycol, tetraethylene glycol, glycerin, and the like. In this case, the extraction efficiency of the antimicrobial component of the grapefruit seed extract may be further improved.

The ketone reactant may include, for example, acetone, acetoacetic acid, hydroxy butyric acid, and the like. In this case, the extraction efficiency of the antimicrobial component of the grapefruit seed extract may be further improved.

The extraction conditions are not particularly limited, but, for example, may be extracted by heating in the temperature range of 30 ℃ to 100 ℃. In this case, the extraction efficiency of the antimicrobial component of the grapefruit seed extract may be further improved.

The grapefruit seed extract can be used by removing the solid material by filtration, concentrated under reduced pressure and lyophilized. In this case, it may be more advantageous to control the content and quantify the active ingredient.

In one embodiment, the grapefruit seed extract is added to at least one solvent of water, ethanol, propylene glycol, acetone and glycerin to the mixture of grapefruit pulp and grapefruit seeds, and then extracted by heating at a temperature of 40 ℃ to 50 ℃ Filtration can be used to remove solids. In this case, not only the extraction efficiency of the antimicrobial component of the grapefruit seed extract can be further improved, but also the antibacterial activity due to the complex synergy with phosphate can be further increased.

The natural food preservation composition of the present invention comprises a phosphate with the grapefruit seed extract. The phosphate itself not only realizes antimicrobial and antimicrobial effects on various microorganisms, but also acts synergistically with the grapefruit seed extract to further enhance antimicrobial activity, while reducing the bitter taste and astringent characteristic of grapefruit seed extract, thereby reducing the taste and flavor of food. It provides a natural food preservation composition having an antimicrobial activity that does not affect.

Specifically, the phosphate salt may include one or more selected from the group consisting of orthophosphate, metaphosphate, diphosphate and triphosphate. In this case, the effect of improving the antimicrobial activity and antimicrobial spectrum in combination with the grapefruit seed extract may be further improved.

More specifically, the phosphate salt may be metaphosphate salt, for example sodium hexametaphosphate. In this case, the effect of improving the antimicrobial activity and antimicrobial spectrum in combination with the grapefruit seed extract may be further improved.

In the composition for natural food preservation of the present invention, the grapefruit seed extract and phosphate are used in combination, thereby synergistically increasing the antimicrobial activity and broadening the antimicrobial spectrum. In this case, it can be more suitably used to prevent the decay by the intrinsic or extrinsic microorganisms of the food having the characteristics difficult to identify, and to significantly extend the shelf life.

Grapefruit seed extract and phosphate in the natural food preservation composition may be included in a weight ratio of 1: 1 to 1: 5, specifically 1: 1.5 to 1: 3. In this case, the effect of improving the antimicrobial activity and antimicrobial spectrum in combination with the grapefruit seed extract may be further improved.

The natural food preservation composition may be adjusted to a pH of 1.0 to 5.5, specifically 2.0 to 2.5. In this case, the effect of improving the antimicrobial activity and antimicrobial spectrum in combination with the grapefruit seed extract can be further improved, the effect of not altering the acidity, taste and aroma of the food can be more excellent.

The natural food preservation composition may have an antimicrobial activity against Escherichia coli, Salmonella, Staphylococcus aureus, Listeria and Bacillus, in particular, E. coli, Salmonella, Staphylococcus aureus. In this case, it can be more suitably used to prevent the decay by the intrinsic or extrinsic microorganisms of the food having a characteristic that is difficult to identify, and to significantly extend the shelf life.

Another embodiment of the present invention relates to a method for preparing a composition for natural food preservation having antimicrobial activity comprising mixing grapefruit seed extract and phosphate.

The method of mixing the grapefruit seed extract and phosphate is not particularly limited. Specifically, the grapefruit seed extract and the phosphate are prepared in a solid state having favorable properties for quantification, respectively, and weighed and dissolved in a solvent after mixing, or each is dissolved in a solvent and mixed, or the respective extracts are titrated as active ingredients. It can be quantitatively mixed to have a content.

In one embodiment, the method for preparing a composition for natural food preservation is a mixture of each of the grapefruit seed extract and phosphate solids in a weight ratio of 1: 1 to 1: 5, specifically 1: 1.5 to 1: 3, it is a food It can be used by diluting to a specific concentration of a desired degree by dissolving in a solvent usable for storage, for example, water.

In another embodiment, the method for preparing a composition for natural food preservation comprises preparing a liquid grapefruit seed extract and a phosphate solution each having a specific concentration, and then, based on solids, a weight ratio of 1: 1 to 1: 5, specifically 1: 1.5 It may be used by mixing according to the concentration ratio or the volume ratio having a weight ratio of 1: 3.

Example

Hereinafter, the configuration and operation of the present invention through the preferred embodiment of the present invention will be described in more detail. However, these are presented as part of the examples of the present invention and in no sense can be construed as limiting the present invention.

Preparation Example 1 Preparation of Grapefruit Seed Extract

150 g of grapefruit seeds were extracted under reflux twice with 2 L of ethanol for 2 hours, and the extract was concentrated under reduced pressure and freeze-dried to obtain a dry grapefruit seed extract powder.

Preparation Example 2 Preparation of Phosphate

Sodium hexameta phosphate was prepared.

Experimental Example 1. MIC TEST (Minimal Inhibtion Concentration)

end. Minimum Inhibitory Concentration of Grapefruit Seed Extract

The grapefruit seed extract dried powder prepared in Preparation Example 1 was dissolved in water, and prepared as a sample having a concentration of 0 ppm (control), 20 ppm, 50 ppm, and 100 ppm, respectively. After leaving the sample at room temperature for 24 hours, the MIC test was performed by comparing the degree of color change by the microorganism with the control group.

Judging by the naked eye, a color difference distinguishable from the control occurred in samples containing 50 ppm or more of grapefruit seed extract. Thus, 50 ppm was determined as the minimum inhibitory concentration. The results are shown in FIG.

I. Minimum inhibitory concentration of phosphate

The phosphate prepared in Preparation Example 2 was dissolved in water, and prepared as a sample having concentrations of 0 wt% (control), 0.01 wt%, 0.02 wt%, 0.03 wt%, 0.04 wt%, and 0.05 wt%, respectively. After leaving the sample at room temperature for 24 hours, the MIC test was performed by comparing the degree of color change by the microorganism with the control group.

Judging by the naked eye, a color difference distinguishable from the control occurred in samples containing 0.04% by weight or more of phosphate, and thus 0.04% by weight was determined as the minimum inhibitory concentration. The results are shown in FIG.

Example 1

5% by weight of the grapefruit seed extract dry powder prepared in Preparation Example 1 and 15% by weight of hexameta phosphate solid prepared in Preparation Example 2 were mixed, and the total solids were dissolved in 80% by weight of water to have the antibacterial activity of Example 1. A natural food preservation composition was prepared.

Example 2

10% by weight of the grapefruit seed extract dry powder prepared in Preparation Example 1 and 15% by weight of hexameta phosphate solid prepared in Preparation Example 2 were mixed, and the total solids were dissolved in 75% by weight of water to have the antibacterial activity of Example 2. A natural food preservation composition was prepared.

Comparative Example 1

5 wt% of the grapefruit seed extract dried powder prepared in Preparation Example 1 was dissolved in 100 wt% of total solids to prepare a composition for natural food preservation having the antibacterial activity of Comparative Example 1.

Comparative Example 2

10 wt% of the grapefruit seed extract dried powder prepared in Preparation Example 1 was dissolved in total solids in 90 wt% of water to prepare a composition for natural food preservation having the antibacterial activity of Comparative Example 2.

<Antibacterial activity evaluation>

Evaluation 1. MIC TEST (Minimal Inhibtion Concentration)

Samples were prepared by diluting the natural food preservation compositions having antimicrobial activity prepared in Examples 1 and 2 to concentrations of 0 ppm (control), 0.01 wt%, 0.02 wt%, and 0.03 wt%, respectively. Samples of E. coli, Salmonella, Staphylococcus aureus, Listeria and Bacillus were each inoculated as separate samples. After leaving the samples at room temperature for 24 hours, the MIC test was performed by comparing the degree of color change by the microorganism with the control.

Judging by the naked eye, the concentration of the sample having a distinguishable color difference from the control group was determined as the minimum inhibitory concentration. The results are shown in Table 1 below.

(Unit: weight%) Example 1 Example 2 Escherichia coli 0.02 0.01 Salmonella 0.01 0.01 Staphylococcus aureus 0.02 0.01 Listeria 0.01 0.01 Bacillus bacteria 0.01 0.01

Evaluation 2. Evaluation of Antimicrobial Activity Using Circular Filter Method

Experiments were performed to determine the degree of antimicrobial activity of the natural food preservation composition having the antimicrobial activity prepared in Examples 1 and 2 and Comparative Examples 1 and 2.

end. Preparation of testimonial badges

The paper disc method was used as an evaluation method, and the antibacterial activity was evaluated by Escherichia coli (ATCC 8739) and Staphylococcusaureus (ATCC 6538P), which are standard test strains (KFDA and MIC test guideline). , Salmonella, Listeria and Bacillus were distributed from Korea Microbial Resources Center (KCTC, Korea) and Korea Microbial Conservation Center (KCCM, Korea).

TSA medium (Tryptic Soy Agar) medium was used to culture E. coli and Staphylococcus aureus in the standard test strain.

I. Circular Filtration Method

After preparing a sterile independent broth (Nutrient Broth) for 15 minutes at 121 ℃, each standard test strain prepared above was inoculated in an amount of 3 × 10 ⁵ cfu / ㎖.

After absorbing about 15-20 μl of the natural food preservation composition having the antimicrobial activity prepared in Examples 1 to 2 and Comparative Examples 1 to 2 on a 10 mm diameter paper disk, the solvent was dried and the strain was dried. The standard test strains were incubated for 24 hours in an incubator at 37 ° C by intimate contact on the surface of the inoculated medium.

After the incubation was completed, the antimicrobial effect was confirmed by measuring the size of the clear zone formed around the paper disk. The results are shown in Table 2, Figure 3 (E. coli), Figure 4 (Salmonella), and Figure 5 (Staphylococcus aureus).

Unit: mm Example 1 Example 2 Comparative Example 1 Comparative Example 2 Escherichia coli 16 16 12 13 Salmonella 20 22 15 15 Staphylococcus aureus 22 23 15 16 Listeria 20 21 18 19 Bacillus bacteria 18 19 12 13

Evaluation 3. Evaluation of antimicrobial activity using food

The antimicrobial activity of the natural food preservation composition having the antimicrobial activity prepared in Example 1 was directly sprayed on the food to evaluate the antimicrobial activity.

end. Application to sausage

Samples were prepared by dividing sausages of 3 cm in size (product name: Vienna sausage) into two equal parts. After spraying the natural food preservation composition having the antimicrobial activity prepared in Example 1 to only one sample of the bisected samples, each sample was put in a separate sterilized vial, 40 days at 4 ℃ After storage and confirming the state, the state after 40 more days (total 80 days) was confirmed. The results are shown in FIG.

As can be seen from Figure 6, in the case of the control group not treated with the natural food preservation composition having the antimicrobial activity prepared in Example 1 of the present invention, the decay due to the mold occurred after 40 days and 80 days. On the other hand, in the experimental group treated with the composition for natural food preservation having antibacterial activity prepared in Example 1 of the present invention, the occurrence of mold was not visually confirmed.

I. Application to rice cake

A rice cake of the same size 10 cm was prepared as two samples. After dipping the natural food preservation composition having the antimicrobial activity prepared in Example 1 in only one of the two samples and then taken out, and put each sample in a sterilized food storage bag, It was stored for 1 day at 37 ℃ to check the state. The results are shown in FIG.

As can be seen from Figure 7, in the case of the control group not treated with the natural food preservation composition having the antimicrobial activity prepared in Example 1 of the present invention, decay caused by the fungus occurred after 1 day. On the other hand, in the experimental group treated with the composition for natural food preservation having antibacterial activity prepared in Example 1 of the present invention, the occurrence of mold was not visually confirmed.

Natural food preservation composition having an antimicrobial activity of the present invention through the above-described evaluation results in the synergistic enhancement of the antimicrobial activity of grapefruit seed extract and the antibacterial effect of phosphate complex, and at the same time expect a strong food preservation effect through a broader antimicrobial spectrum It was confirmed that it can be used without causing a deterioration in the unique taste and aroma of food.

Claims (10)

Natural food preservation composition having antibacterial activity, including grapefruit seed extract and phosphate.
The method of claim 1,
The phosphate is an orthophosphate, metaphosphate, diphosphate and triphosphate composition comprising a natural food preservation having an antimicrobial activity of at least one selected from the group consisting of.
The method of claim 1,
The phosphate is a natural food preservation composition having an antimicrobial activity of sodium hexametaphosphate.
The method of claim 1,
Natural food preservation composition having an antimicrobial activity comprising the grapefruit seed extract and phosphate in a weight ratio of 1: 1.5 to 1: 5.
The method of claim 1,
The natural food preservation composition having the antimicrobial activity is a natural food preservation composition having an antimicrobial activity that has antibacterial activity against Escherichia coli, Salmonella, Staphylococcus aureus, Listeria and Bacillus.
Grapefruit seed extract; And phosphate; Method of producing a composition for natural food preservation having an antimicrobial activity comprising mixing.
The method of claim 6,
The phosphate is orthophosphate, metaphosphate, diphosphate and triphosphate containing one or more selected from the group consisting of a method for producing a natural food preservation composition having an antimicrobial activity.
The method of claim 6,
The phosphate is a method for producing a composition for natural food preservation having antimicrobial activity is sodium hexametaphosphate.
The method of claim 6,
Method of producing a composition for natural food preservation having an antimicrobial activity comprising mixing the grapefruit seed extract and phosphate in a weight ratio of 1: 1.5 to 1: 5.
The method of claim 6,
The natural food preservation composition having an antimicrobial activity is a method for producing a natural food preservation composition having an antimicrobial activity that has an antibacterial activity against Escherichia coli, Salmonella, Staphylococcus aureus, Listeria and Bacillus.

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