RU2228673C1 - Antioxidant-containing food product from baikal scull-cap extract - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: invention relates to antioxidant-containing food additives for meat, sausage, and other foods to prolong storage time thereof. Product contains natural vegetable antioxidant in the form of dry powdered Baikal scull-cap extract enriched with flavonoids obtained from overground part of scull-cap vegetable by grinding it and extracting it with 75% ethanol followed by spray drying. Active principle of extract is a complex of such flavonoids, which themselves are capable both inhibiting and activating process of peroxide oxidation of lipids and, when in complex, exhibit mutual synergism and provide to complex antioxidant properties at following composition of flavonoids: chrysin, scutellarin, isoscutellarin, apigenin, luteolin, dinatin, salvigenin, baicalein, cartamidin, isocartamidin, hypoleatin, nornepitin, al at specified proportions. Total content of flavonoids in extract of overground part of vegetable is 25-32%. Extract itself is contained in product in concentration from 0.008 to 0.024 g per 100 g lipids of food product. EFFECT: simplified technology, enabled utilization of product in needed amounts without worsening organoleptic and functional characteristics thereof, reduced cost price, and enabled large-scale production. 3 cl, 13 ex

Description

The invention relates to the food industry, in particular to the introduction of food additives with antioxidant properties in meat, sausage, minced and other food products to increase their shelf life.

Upon receipt of food products, lipids of the feedstock (meat, milk, grain, fruits, vegetables, fats, oils, etc.) undergo various transformations. Deep chemical changes have been established during the thermal processing of lipids: the formation of compounds with conjugated double bonds, an increase in the content of free fatty acids, an increase in iodine numbers, an increase in viscosity, the formation of epoxy compounds, inhibition of sulfhydryl groups of enzymes by lipid peroxides, etc. Significant changes occur in the lipid complex of stored products : lipid hydrolysis, oxidative biochemical rancidity. As a result, all this significantly affects their composition - lipids lose their nutritional and biological value, become toxic. The depth and intensity of these processes depends on the chemical composition of lipids, temperature, the presence of concomitant and added substances, such as antioxidants, humidity, enzyme activity, the presence of macroorganisms, contact with atmospheric oxygen, packaging method and many other factors.

The development of oxidative processes leads to the appearance in the lipids and lipid-containing products of peroxide compounds, aldehydes, ketones, low molecular weight acids, hydroxy acids, etc. Long before the appearance of distinct signs of spoilage, lipids begin to lose their biological value, fat-soluble vitamins are destroyed in them, the content of unsaturated fatty acids, pigments (in colored fats) decreases, etc. If a lipid in contact with meat and blood pigments (myoglobin, hemoglobin or their derivatives) is subjected to oxidation, then complex B vitamins - thiamine, riboflavin, pyridoxine, biotin, etc. are also destroyed.

Sources of plant-derived antioxidants are aromatic plants, vegetables and fruits, and other plant tissues.

A number of natural antioxidants are isolated in pure form: tocopherols (vitamin E), beta-carotene (provitamin A), flavonoids (vitamin P), pyrocatechol derivatives, tannins, etc. They are widely used in the production and storage of various food products.

Antioxidants (AN) slow down the oxidation of unsaturated fatty acids that are part of lipids by interacting with the free radicals ROO * and R *.

The action of food antioxidants is based on their ability to form low-active radicals A, interrupting the auto-oxidation reaction according to the scheme:

R * + AN → RH + A *

A * + R * → AR

Thus, antioxidants prevent the formation of free radicals and extend the shelf life of food products.

Known recipe for the preparation of meat products, containing carrots in raw or blanched form, to increase the shelf life of sausages by suppressing oxidative processes (Podvoiskaya I.A. Use of carotene-containing vegetable raw materials in cooked sausages technology. Thesis for the degree of candidate techn. Sciences. - M.: MGUPB. Moscow - 1998).

However, the disadvantage of the antioxidant used is the limited area of its use due to the rather pronounced taste and color-forming properties of β-carotene, which is part of carrots. In addition, carotenoids of carrots themselves undergo oxidation under certain conditions.

It is well known to use vitamin E (α-tocopherol) as an antioxidant in the manufacture of food products, as well as plant components with a high content of the latter (N.M. Emanuel, Yu.N. Lyaskovskaya. Inhibition of fat oxidation processes. - M.: Pishchepromizdat, Moscow, 1961 - 257 p.).

However, the disadvantage of these plant substances is the difficulty in calculating the required amount of vitamin E contained in them in relation to other chemical components of the product, because Vitamin E deficiency or excess may not inhibit, but catalyze the oxidation process. In addition, a significant amount of vitamin E negatively affects the taste of the product.

Food products may contain as plant antioxidants: fresh spinach, and / or fresh sorrel, and / or fresh lettuce (patent RU 2002438 C1, CL A 23 L 3/34, 11/15/1993).

However, a significant drawback of these antioxidants is that the introduction of finely ground plant mass in the proposed amounts adversely affects the appearance of the product and its consistency.

The harmful, carcinogenic, and toxic effects of oxidized lipids from food on the human body are widely known, which provoke the development of a number of diseases, including oncological ones, and accelerate the aging of the body. Eating plant antioxidants protects the human body from free radicals, showing an anticarcinogenic effect, and they also block active peroxide radicals, slowing down the aging process.

So, it is known the use for this purpose in pharmacology and medical practice of a plant - Scutellaria baicalensis Georgi (Scutellaria Baicalensis Georgi), which is rich in flavonoid compounds. Scutellaria baicalensis - a perennial herbaceous plant of the family Labioatae Labiatae (Lamiaceae) has long been used in folk medicine in China, Japan and other Asian countries. The root (underground) part of the plant is mainly used, from it powders, infusions, decoctions, collections, tinctures and extracts are prepared, which are widely used for the treatment of cardiovascular diseases, disorders of the central nervous system, with a number of infectious diseases, as well as as a tonic and restorative.

Along with therapeutic and prophylactic properties, the root part of the Scutellaria baicalensis plant (extract) is used as a natural antioxidant of plant origin in the manufacture of food and pharmaceutical products, for example, various liquid forms, creams, emulsions, jellies, pastes and powders (application WO 9849256 A1, cl. C 11 V 5/00, 11/05/1998). The active substance of this extract is a mixture of flavonoids: the main component is baikalin (up to 75% by weight), baikalein, scutellarein, vogonin, sculptflavon, oroxylin, viscidulin. The extract of Scutellaria baicalensis root is a yellow crystalline powder, which is introduced in an amount of not less than 0.0001% by weight of a food product containing a water-oil phase, for example, in oil, mayonnaise, margarine, fat-containing dairy products, vegetable and vegetable similar to jellies and jams, as well as pharmaceuticals and cosmetics.

This analogue is the closest to the claimed invention, but has several disadvantages. Namely, the use of this antioxidant in the operating range with such a low concentration as 1 · 10 ^-4 wt.%, Is not documented and does not really prevent the oxidation of lipids in products in practice. In addition, there is evidence that baikalin in its pure form can behave as a promoter of oxidative reactions. However, the high cost and complexity of the production of such an antioxidant, associated with the need to use special high-tech equipment (repeated purification) used to obtain a mixture of flavonoids, prevents the use of this drug on an industrial scale.

The present invention solves the problem of using the cheapest and no less effective plant-based antioxidant readily available to the manufacturer in terms of raw material base.

This problem is solved in that the food product, mainly meat, contains a natural plant antioxidant in the form of a dry powdery extract of Scutellaria baicalensis, enriched with flavonoids, which is obtained from the aerial part of the Scutellaria baicalensis plant by grinding, extraction with 75% ethanol and spray drying, moreover the active principle of the extract is a complex of flavonoids that independently have the ability to both inhibit and activate the peroxidation process lipids and the complex, exhibiting synergism with respect to each other, provide antioxidant properties to it with the following composition of flavonoids and their content in complex in%:

chrysin 35.0-37.5

scutellarein 25.0-27.0

apigenin 16.0-18.0

baikalein 7.0-8.5,

luteolin 4.0-6.0

isoskutellarein, dinatin, salvigenin, cartamidine, isocartamidine, hypoleatin and nornepitine the rest

the total content of flavonoids in the extract of the aerial part is 25-32%, and the content of the extract in the product is from 0.008 to 0.024 g per 100 g of lipids of the food product.

Depending on the type of food product, a dry powdery extract of the aerial parts of Scutellaria baicalensis is administered in the form of an aqueous, alcoholic or lipophilic solution. In this case, the food product is selected from the group of: meat and fish products, including minced, canned and semi-finished products, oil and fat, confectionery, flour, dairy, sour-milk, baby and diet foods, food concentrates, fruit and vegetable, fruit and vegetable products, preventive, herodietic , food for athletes, soy products, cocktails, desserts, creams, instant foods.

The preparation of various extracts from the aerial parts using various kinds of solvents and their chemical analysis are described in the scientific and technical literature (see Shovkovy A.V. et al. Use of BLC methods for the analysis of flavone glucoronides in the aerial parts of Scutellaria baicalensis. ", 1999, issue 10, p. 36-38).

However, the present invention provides for extract for food purposes. The dry extract of the aerial part of Scutellaria baicalensis is obtained as follows: the raw materials (leaves, stems, flowers) are crushed, extracted with 70-75% ethanol, and the extract is spray dried.

The extract obtained in this way is a mixture of flavonoid compounds of various structures in the form of chrysin, apigenin, luteolin, scutellarein, isoskutellarein, dinatin, salvigenin, cartamidine and isocartamidine aglycones and glycosides (glucoronides); glucuronides of apigegin, scutellarein, isoskutellarein, luteolin, hypoleatin, nornepitine, etc. The total content of flavonoids in the extract of the aerial part reaches 25-32%. The extract also includes terpenoids, phenylethanoid compounds, salts of mineral and organic acids, amino acids, sugars, which enhance the antioxidant activity of the complex.

Thus, the technological features of the preparation determine the composition of the extract and the ratio between flavonoids, i.e. it is this composition that has antioxidant properties and can be used for food.

The antioxidant properties of flavonoids, as you know, depend on their structure, in particular on the number and location of OH groups in the flavonoid molecule. Analysis of flavonoids that make up the aerial part of the Scutellaria baicalensis showed that they can be divided into three groups:

1. Flavonoids that have two OH groups in the A-ring (chrysin, apigenin, luteolin).

2. Flavonoids having three adjacent OH groups or two OH groups and one methoxy group in the A ring (scutellarein, dinatin, salvigenin, cartamidine, baikalein, vogonin).

3. Isoflavones (isoskutellarein, isocartamidine).

The presence of three adjacent OH groups in one ring leads to the appearance of strong antioxidant properties, which decrease upon transition to compounds with two OH groups in the ring.

Substitution of the 3rd position in the pyranose ring with a phenyl residue in the isoflavone molecule also reduces the antioxidant properties of the compounds by almost 10 times. Thus, the described groups of flavonoids in terms of reactivity form the following series: 2> 1> 3.

The angioxidant effect of flavonoid compounds is associated with their ability to accept free radicals and / or chelate metal ions that catalyze oxidation processes. However, not only the antioxidant properties of flavonoids are known, but also their ability under certain conditions, due to the structure of the compounds, the presence of other components, to activate the lipid oxidation process, i.e. serve as oxidation promoters. This means that the mixture of flavonoids, which is obtained by extraction of plant materials with various organic solvents, can have both inhibitory and activating effects on lipid peroxidation (see Sao O., Sofic E. Antioxidant and proantioxidant behavior of flavonoids. Free Radical Biol Mol, 1997, v. 22, issue 5, pp. 749-760).

The technical result achieved by using a dry extract of the aerial part of the plant, Scutellaria baicalensis, is due to the presence of a specific complex of flavonoids with antioxidant activity. In our invention, the active principle of the extract is a complex of such flavonoids, which independently have the ability to both inhibit and activate the lipid peroxidation process, namely, in the claimed complex and ratios, exhibiting synergism with respect to each other, provide it with antioxidant properties.

The proposed antioxidant does not provide complex production technology. The antioxidant in the quantities used does not change the organoleptic, functional and technological characteristics of the food product, has a low cost and the possibility of large-scale production. Unlike preparations obtained from the root of the plant, which accumulates the required amount of flavonoids for 4-7 years of plant life, raw materials from the aboveground part can be procured 2-3 times a year. It is important to note that the proposed antioxidant, unlike others approved for use in the food industry, allows to obtain products of high biological and nutritional value, because not only is an antioxidant, but also increases the functional and preventive properties of food products.

Before introducing into the food product a dry plant extract (if the minimum alcohol content is acceptable in the product) is dissolved in 5-70% ethanol, in lipophilic media or in water. The optimal amount of undissolved antioxidant per 100 g of the lipid portion of the product ranges from 0.008 to 0.024 g. The choice of the optimal concentration depends on the chemical composition and type of product in which it is used. Increasing the concentration of antioxidant above the proposed does not increase the shelf life of the product, but it increases its cost. A decrease in the concentration of the proposed drug leads to a decrease in its antioxidant activity.

Since oxidative processes occur in the fatty part of the product, the total lipid content, the ratio of lipids: triglycerides, phospholipids, cholesterol, the total amount of fatty acids, as well as the ratio of saturated, monounsaturated and polyunsaturated acids are of particular importance for the choice of antioxidant and its concentration.

The effectiveness of the method was tested on various types of food products: oil and fat products, dairy and lactic acid products, confectionery and flour products, fruit and vegetable mixtures, minced meat products, dry concentrates. Therefore, the proposed stabilization method allows the production of a wide range of food products, including specialized (dietary, herodietic, children's, prophylactic) with an extended shelf life.

The following are examples of specific embodiments of the invention, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1. Dry plant extract of the aerial part of Scutellaria baicalensis weighing 0.012 g is dissolved in 1.2 ml of 30% ethanol and added per 100 g of melted pork spine fat at the stage of chopping (grinding). The resulting sample was stored for 40 days at a temperature of 4-6 ° C. Indicators of oxidative damage remained within acceptable limits.

Example 2. The example is similar to the first, except that the dry extract mass of the aerial parts of Scutellaria was 0.024 g, and the volume of 70% ethyl alcohol was 2.4 ml. The resulting sample was stored for 40 days at a temperature of 4-6 ° C. Indicators of oxidative damage remained within acceptable limits.

Example 3. The example is similar to the first, except that the dry extract of the aerial parts of Scutellaria mass 0.015 g, without dissolving, contribute to 100 g of melted pork fat. The resulting sample was stored for 40 days at a temperature of 4-6 ° C. Indicators of oxidative damage remained within acceptable limits.

Example 4. Dry plant extract of the aerial part of Scutellaria baicalensis weighing 0.008 g is dissolved in 100 ml of milk (3.2% fat). The resulting sample was stored for 60 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 5. The dry plant extract of the aerial part of Scutellaria baicalensis weighing 0.018 g is dissolved in 100 ml of unrefined vegetable oil. The resulting sample was stored for 60 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 6. Dry plant extract of the aerial part of Scutellaria baicalensis weighing 0.012 g contribute to 100 g of butter. The resulting sample was stored for 60 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 7. Dry plant extract of the aerial part of Scutellaria baicalensis weighing 0.015 g is dissolved in 1.5 ml of water and added per 100 g of minced meat for cooked Estonian sausage at the stage of chopping (grinding). The resulting sample was stored for 25 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 8. Dry plant extract of the aerial parts of Scutellaria baicalensis weighing 0.012 g contribute to 100 g of cream. The resulting sample was stored for 60 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 9. From a dry plant extract of the aerial part of Scutellaria baicalensis with a mass of 0.024 g, a lipophilic solution is prepared and introduced into milk chocolate recipe (per 100 g of product). The resulting sample was stored for 60 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 10. Dry plant extract of the aerial part of Scutellaria baicalensis weighing 0.015 g is applied per 100 g of applesauce. The resulting sample was stored for 40 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 11. Dry plant extract of the aerial part of Scutellaria baicalensis weighing 0.005 g contribute to 30 g of dry concentrate of chicken soup. The resulting sample was stored for 60 days at a temperature of 15-18 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 12. Dry plant extract of the aerial part of Scutellaria baicalensis weighing 0.024 g contribute to 100 g of minced fish. The resulting sample was stored for 40 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

Example 13. Dry plant extract of the aerial part of the Scutellaria baicalensis weighing 0.015 g contribute to 100 g of yogurt. The resulting sample was stored for 60 days at a temperature of 4-6 ° C. Indicators of oxidative damage in the experimental samples remained within acceptable limits.

In all the examples presented, the dry plant extract of the terrestrial part of Scutellaria baicalensis has the following chemical composition of flavonoids with their ratio in%:

chrysin 35.0-37.5

scutellarein 25.0-27.0

apigenin 16.0-18.0

baikalein 7.0-8.5

luteolin 4.0-6.0

isoskutellarein, dinatin, salvigenin,

cartamidine, isocartamidine, hypoleatin

and nornepitine the rest

Claims (3)

1. A food product containing a natural plant antioxidant in the form of a dry powdery extract of Scutellaria baicalensis enriched with flavonoids, characterized in that the extract is obtained from the aerial part of the Scutellaria baicalensis by grinding, extraction with 75% ethanol and spray drying, with the active beginning of the extract is a complex of such flavonoids that independently have the ability to both inhibit and activate the lipid peroxidation process, and in the complex, exhibiting synergism with respect to each other, provide it with the properties of an antioxidant with the following composition of flavonoids and their content in the complex,%: Chrysin 35.0-37.5 Scootellarein 25.0-27.0 Apigenin 16.0-18.0 Baikalein 7.0-8.5 Luteolin 4.0-6.0 Isoskutellarein, dinatin, salvigenin, cartamidine, isocartamidine, hypoleatin and nornepitine rest the total content of flavonoids in the extract of the aerial part is 25-32%, and the content of the extract in the product is from 0.008 to 0.024 g per 100 g of lipids of the food product. 2. The food product according to claim 1, characterized in that it contains the extract in the form of an aqueous, alcoholic or lipophilic solution. 3. The food product according to claim 1 or 2, characterized in that it is selected from the group of meat and fish products, including minced, canned and semi-finished products, oil and fat, confectionery, flour, dairy, sour-milk, baby and diet foods , food concentrates, fruit and vegetable, fruit and vegetable products, prophylactic, herodietic, food for athletes, soy products, cocktails, desserts, creams, instant foods.