58 results about "Antioxidants foods" patented technology

The invention discloses lactobacillus with high antioxidant activity. The lactobacillus named as lactobacillus plantarum BLCC2-0015 is preserved in China Center for Type Culture Collection on March 18, 2015 with the preservation number of CCTCC NO.M2015126. The lactobacillus with high antioxidant activity has the advantages that the lactobacillus is screened from numerous lactobacillus, the lactobacillus is high in antioxidant activity and good in acid and bile salt tolerance, the lactobacillus powder made by the lactobacillus can be produced into body antioxidant food or health care products which can be directly eaten or mixed with water for drinking, use convenience is achieved, and body immunity can be enhanced.

The invention discloses a natural polysaccharide-based antioxidant food additive and a preparation method thereof. The additive is prepared from the raw materials of chitosan (or derivatives thereof) and other reducing sugars. The preparation method comprises the following steps of: adding a proper amount of solution of the other reducing sugars into the solution of the chitosan (or derivatives thereof) to carry out a Maillard reaction so as to directly form a liquid additive, or performing freeze drying to form a solid additive. The raw materials come from the natural polysaccharide, are safe and non-toxic and are low in cost; the preparation process is simple and environment-friendly; the prepared product has higher antioxidant and antibacterial activities; and the antioxidant activity of the additive can be regulated by changing the ratio of the chitosan (or derivatives thereof) to the reducing sugars and the addition reaction conditions.

The invention discloses a beta-glucan-tea polyphenol compound and application thereof. The compound is prepared by a the following steps of: adding a water solution of beta-glucan and a water solution of tea polyphenol or an activated monomer into a dialysis bag; placing a dialysis device in a phosphate buffer, the pH of which is 3-7 and ionic strength of which is 0.5-0.3 mol / L, and dialyzing at 20-60 DEG C until balance is achieved to obtain the compound. The beta-glucan-tea polyphenol compound prepared by the method has stronger oxidation resistance than independent beta-glucan or tea polyphenol, has synergism action on the cleaning capability of superoxide anions within a certain concentration range, can be used for preparing antioxidant agents and has good development and application prospects in the filed of food preservation. The beta-glucan-tea polyphenol compound can also be used for preparing antioxidant foods or medicines and has good development and application prospects inthe fileds of health foods and medicines.

The invention relates to an antioxidant food packaging film with a sustained-release function, and belongs to research categories of active food packaging films. Mesoporous molecular sieves are used as carriers for carrying antioxidants, the antioxidant food packaging film can be formed in an extrusion casting machine after assemblies and master batch are molten and granulated, and the additive amounts of the molecule sieves / antioxidant assemblies are 0.1%-10%. The antioxidant food packaging film has the advantages that the antioxidant delivery time can be effectively prolonged; as shown by sustained-release experiment effects, the release rate of the antioxidants in the antioxidant food packaging film can be reduced; destructive influence of the added assemblies on the performance of the antioxidant food packaging film can be prevented, and the antioxidant food packaging film which is a sustained-release film still is excellent in tensile strength and oxygen and moisture barrier performance.

The invention discloses the usage of an ocean collagen peptide preparing for making into antioxidant drugs, antioxidant health food, antioxidant food or antioxidant cosmetics. The products of the ocean collagen peptide have the characteristics of easy absorption, rapid absorption, low viscosity, perfect water-solubility and the like. Animal experiments show that the vitality of antioxidant enzymes is markedly strengthened by providing the ocean collagen peptide for a bandicoot, the content of overoxidation lipoid is reduced, and the invention has the effect of oxidation resistance. Clinical experiments also prove that through oral administration of the ocean collagen peptide, the activity of the antioxidant enzymes of human body can be reduced, generation of lipoid peroxide can be reduced, thereby having the function of oxidation resistance, and facial chloasmata and the like can be dispelled.

An antioxidizing-antistaling agent for food, especially for fruit, vegetable, mushroom, etc, contains sodium sulfite (70-85 wt portions), phenolphthalein (5-10), sodium dicarbonate (5-20) and sodium benzoate (5-15).

The invention belongs to the technical field of food and health food research and development, and relates to a method for preparing a Korean red ginseng and wheat germ antioxidant food. Aqueous extraction is conducted on Korean red ginseng to obtain a water extract solution, and the water extract solution is concentrated; lactobacilli are added to a Korean red ginseng concentrated solution for fermentation to obtain a lactobacillus fermented Korean red ginseng extract; wheat germ, peanut, corn and sesame seed are made into micron-sized particles through colloid milling, vibration milling or jet milling; xylitol, the fermented Korean red ginseng extract and the wheat germ, peanut, corn and sesame seed micron-sized particles are mixed, screened, dried and subpackaged to obtain the Korean red ginseng antioxidant food. The Korean red ginseng and wheat germ antioxidant food can be made into dissolved medicines, capsules, tablets or beverages.

The invention discloses a preparation method of antioxidant sea-buckthorn polypeptide. The preparation method comprises the following steps: performing cleaning and soaking treatment on sea-buckthorn seeds, and then performing enzymatic hydrolysis extraction for two times by using pepsase; subsequently decompressing, concentrating and drying to obtain the sea-buckthorn seed polypeptide. The determination of total antioxidant capacity (AOV) shows that the scavenging rate of hydroxy free radicals is as high as 91.35 percent, and the scavenging rate of superoxide anions is as high as 64.33 percent when the concentration of a polypeptide solution is 20mg / mL; the antioxidant sea-buckthorn polypeptide has high oxidation resistance and has a broad application prospect in aspects of antioxidant food and cosmetics.

The process of preparing carrageenan oligose sulfate with antioxidant activity includes the steps of compounding kappa-carrageenin substrate, adding kappa-carrageenin enzyme powder to produce enzymolysis reaction, rotary evaporation and concentration, and organic solvent precipitation to collect produced carrageenan oligose. The process features the sulfating modification of carrageenan oligose, repeated washing with acetone and vacuum filtering and drying. The present invention with combined enzymolysis and chemical modification has simple preparation process, high product yield, stable quality and no destruction of the active group, and the product has antioxidant activity and may be used in antioxidant food.

The invention discloses a preparation method of low-fluorine low-allergic antarctic krill antioxidant peptide powder, and belongs to the technical field of deep processing of agricultural and sidelineproducts and comprehensive utilization of byproducts thereof. The preparation method comprises the steps that antarctic krill serves as the raw material and is sequentially subjected to pretreatment,degreasing, thermal denaturation, enzymolysis, ultrafiltration and freeze-drying to prepare the low-fluorine low-allergic antarctic krill antioxidant peptide powder with the molecular weight of 5 KDaor below. The method is simple and efficient, solves the problem of allergy of antarctic krill, can meet requirements of large-scale production better, and has relatively good development and application value when serving as an additive of antioxidant food; the antioxidant peptide prepared through the method is good in antioxidant activity, low in fluorine content, free of shrimp fishy smell andcapable of improving the high-value utilization of antarctic krill powder, and can be applied to the field of health care products or functional food.

The invention discloses gingko, garlic and broadleaf holly leaf compound particle drink, which is prepared by the following raw materials, by weight: 1-5% of folium ginkgo extract, 1-4% of black garlic juice, 1-5% of broadleaf holly leaf extract, 80-85% of white nut juice and the balance auxiliary materials. Folium ginkgo, white nuts, black garlic and broadleaf holly leaves are respectively considered as natural antioxidant food materials. Great application prospects exist by combining the folium ginkgo, the white nuts, the black garlic and the broadleaf holly leaves to prepare novel health-care compound drink. The gingko, garlic and broadleaf holly leaf compound particle drink has good taste and quality and brings convenience for selection of people. Due to containing the broadleaf holly leaves, the gingko, garlic and broadleaf holly leaf compound particle drink has the effects of clearing heat, relieving greasy and losing weight and is particularly suitable for people with headache, hot eyes and fever polydipsia.

The invention discloses an amino acid sequence, a preparation method and application of antioxidant peptide from dandelion seeds. The sequence of the antioxidant peptide is Va1-Phe(VF), in-vitro experiments show that the peptide can effectively remove DPPH, ABTS, hydroxyl free radicals, superoxide anions and other free radicals. The involved antioxidant peptide has the advantages of being simple in structure, high in antioxidant activity and the like, can serve as a good substituent of existing artificially-synthesized antioxidant and has important value in the aspects of development and application of novel antioxidant food additives.

The present invention relates to a novel use of rhododendrin, and more particularly to a composition for antioxidant purposes or for the prevention or treatment of hyperproliferative skin disorders, which comprises rhododendrin as an active ingredient; and a method for inhibiting reactive oxygen species or for preventing and treating a hyperproliferative skin disorder, which comprises administering an effective amount of rhododendrin to a subject in need thereof. Rhododendrin is not cytotoxic and has an excellent effect of eliminating a large amount of reactive oxygen species (ROS) generated by TNF-α / IFN-γ or UV light, and thus is effectively used to prepare an antioxidant cosmetic composition or an antioxidant food composition. In addition, rhododendrin has the effect of inhibiting skin cell hyperproliferation and has an excellent effect of inhibiting a hyperproliferative skin disorder or skin hyperkeratinization mediated by Toll-like receptors (TLRs) in various skin diseases, particularly psoriasis.

The invention discloses a gingko-garlic-black tea composite granular beverage which is prepared from the following raw materials in percentage by weight: 1-5% of ginkgo leaf extract, 1-4% of black garlic juice, 1-5% of black tea extract, 80-85% of ginkgo kernel juice and the balance of accessories. The ginkgo leaf, the ginkgo kernel, the black garlic and the black tea are regarded as natural antioxidant food materials respectively, and are combined to prepare a novel healthcare composite beverage which has a great application prospect. The beverage disclosed by the invention has good mouthfeel and taste, thereby facilitating the selection of people. According to the invention, the black tea added to the product has high content of tea polysaccharide and high activity, is better suitable for patients suffering from hyperlipidemia and hyperglycemia, and has a more obvious effect than other tea products in suppressing the increase of abdominal fat.

The invention relates to euphausia superb symbiotic bacteria, an euphausia superb antioxidant peptide, and a preparation method and application of the euphausia superb antioxidant peptide, belonging to the technical field of microorganisms and biological active peptides. Euphausia superb symbiotic bacteria psychrobacter NL-6 is preserved in China Typical Culture Preservation Center in Wuhan on June 22, 2016, and the preservation number is CCTCCM 2016341. Euphausia superb homogenate is fermented by using the strain to obtain the euphausia superb antioxidant peptide, a hydroxyl radical removal rate of active peptide components, i.e., 1kDa to 5kDa components with highest antioxidant performance reaches 93 percent, the reducing power is 1.32, and an ABTS removal rate is 92.4 percent. The polypeptide is relatively good in stability in vivo and in vitro, better adapts to the requirements of mass production, and relatively good in development and application value as an antioxidant food additive.

The invention relates to the field of processing of sauced and stewed meat, in particular to a sauced and stewed meat product and a making technology thereof. The sauced and stewed meat comprises the following raw materials in parts by weight: raw meat, preserving seasoning, saucing and stewing juice, a coloring agent and a compound additive, wherein the compound additive comprises an antioxidant and a food preservative, and the antioxidant consists of ascorbic acid, capsaicine and a rosemary extract in the proportion being 3 to 1 to 1. The making technology of the sauced and stewed meat product comprises the steps of: (1) selecting the materials; (2) performing preserving; (3) performing marinating; and (4) performing vacuum packing, performing high-temperature sterilizing, performing cooling, and performing outer packing. The making technology is simple and high in yield, the prepared sauced and stewed meat is good in mouth feel, rosy in color, high in quality and long in preservation time, the raw materials are safe in source, the additives are natural substances, and the sauced and stewed meat belongs to a green safe food.

The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%.

The invention relates to selenized konjac oligo-glucomannan and preparation and application thereof. The weight-average molecular weight of the selenized konjac oligo-glucomannan is 350-10000 Da, andmain chains are connected through a glucosyl group and a mannose group by beta-1,4 glycosidic bonds; selenium is connected to the C6 and / or C2 and / or C3 bit of the glucosyl group or the mannose groupin the form of selenite ester; and the content of the selenium is 0.2-1.5% (w / w). A preparation method comprises the steps that the konjac oligo-glucomannan is added into an acidic aqueous solution, aselenylation reagent and a catalyst are added, then a heating reaction is conducted, sulfate is added, and precipitation is removed through centrifugation; supernatant is neutralized to be neutral through alkali; and organic alcohol is added, then suction filtration is conducted to obtain a solid, and the selenized konjac oligo-glucomannan is obtained after drying. The selenized konjac oligo-glucomannan serves as an active ingredient to be used for anti-aging health-care food, tumor-inhibition health-care drugs, anti-inflammatory drugs, or antioxidant food.

The invention discloses a preparation method of an antibacterial and antioxidant food fresh-keeping film. The method comprises the following steps that 1, oil-tea meal is extracted and filtered by an ethanol solution at the temperature of 80-95 DEG C to obtain an extraction solution; 2, the extraction solution is decolored, a solvent is evaporated to concentrate the extraction solution, and an oil-tea meal extract is obtained; 3, edible gelatine and the oil-tea meal extract are dissolved in water to obtain a water solution, Pulullan is dissolved in lactic acid to obtain a lactic acid solution, and the water solution and the lactic acid solution are mixed and emulsified to obtain a film solution, wherein in the film solution, the concentration of the oil-tea meal extract is 10-20wt%, the concentration of the edible gelatine is 0.3-0.8wt%, the concentration of the lactic acid is 1-2wt%, and the concentration of the Pulullan is 1-2wt%; 4, the film solution obtained in the step 3 is homogenized and refined, and then degassing, tape casting, drying and film uncovering are performed on the film solution, so that the food fresh-keeping film is obtained. The fresh-keeping film can utilize oil-tea meal and also has the antibacterial and antioxidant performance.

The invention belongs to the technical field of medicinal natural products, and particularly relates to application of mogroside IIE in preparation of antioxidant food, health care products or drugs.The invention provides the new application of the mogroside IIE and provides a new direction for development and utilization of corsvenor momordica fruits, meanwhile, as a food functional component, the mogroside IIE has smaller toxic and side effects, can be used for preparing antioxidant food, health care products and drugs, and has broad market prospects. The research of the invention finds that the mogroside IIE can clearly remove ROS in cell tissue and shows the antioxidant capacity of the mogroside IIE. The mogroside IIE can activate a Nrf2 / ARE signal path, activate downstream antioxidant proteins and the expression of phase II detoxification enzymes: Nrf2, HO-1 and NQO1. The mogroside IIE can also inhibit the activation of a PI3K / AKT1 signal path, thereby exerting the antioxidant effect of the mogroside IIE.

The invention discloses an antioxidant composition, a preparation method of the antioxidant composition and antioxidant food. The antioxidant composition consists of basic components of whey peptide, tea polyphenol, and vitamins A, C and E, wherein the whey peptide is prepared by implementing catalytic hydrolysis on a whey protein solution which is 1-5% in mass concentration through protease; and per kilogram of whey protein hydrolysate contains 200-2,000mg of tea polyphenol, 200-1,000mg of vitamin C, 5-20mg of vitamin A and 5-40mg of vitamin E. The antioxidant activity whey peptide activated by a specific process is organically combined with the tea polyphenol, and the vitamins A, C and E, so that, on the basis of resisting oxidation, scavenging free radical, and protecting and recovering cell functions, nutrients can reach the most needed parts of a human body so as to rapidly restore the body.

The invention relates to the technical field of food additives, in particular to an antioxidant food additive processing method, which comprises the following steps: S1, preparing raw materials: after selecting the raw materials, selecting high-quality raw materials including papain, an acidity regulator, a colouring agent, sorbitol, potassium ferrocyanide, an eluent and Pu'er tea leaves, and preparing purified water used during processing; S2, performing raw material blending: putting the acidity regulator, the colouring agent, the sorbitol and the potassium ferrocyanide into a blending container according to a certain proportion; and S3, performing dissolving treatment: mixing the acidity regulator, the colouring agent, the sorbitol and the potassium ferrocyanide in the blending container according to the proportion, and then adding purified water. According to the invention, the processed food additive can effectively obtain high-content tea polyphenols, is an extracted pure natural antioxidant, has good oxidation resistance and antibacterial effect, and can inhibit bacteria, prolong the shelf life, improve food quality, prevent food spoilage and prolong the food shelf life.

The invention discloses a preparation method of a starch-ellagic acid inclusion complex and application of the starch-ellagic acid inclusion complex to antioxidant food, and belongs to the technical field of preparation of antioxidant functional food. The preparation method comprises the following steps of putting potato starch and ellagic acid into a ball mill according to a certain mass ratio, carrying out ball-milling treatment for a preset time under the conditions of a certain ball-milling rotating speed and a certain ball-to-material ratio, washing with ethanol to remove unincluded parts, and performing drying and crushing to obtain the starch-ellagic acid inclusion complex. The inclusion complex has good slow release performance and good in-vitro anti-oxidation and free radical scavenging effects. The inclusion complex has the advantages of simple preparation process, low investment cost, easy acquisition of raw materials and green and environment-friendly effects of products, can be used for preparing cake, solid beverages and the like with antioxidant functions, and has wide application prospects.

The invention relates to the technical field of starch modification, in particular to a preparation method of nano starch-based bionic glutathione peroxidase. The invention relates to a preparation method of nano starch based bionic glutathione peroxidase. The preparation method comprises the following steps: (1) preparing nano starch; (2) preparation of sulfonated nano starch (SN-start); (3) preparing a sodium hydrogen selenide (NaSeH) stock solution; and (4) adding the SN-start prepared in the step (2) into a mixed solvent system of absolute ethyl alcohol and deionized water, adding the NaSeH stock solution into an SN-start emulsion under the protection of nitrogen, then reacting for a certain time under a proper temperature condition, and washing and freeze-drying after the reaction is finished to prepare a Se-SN-start sample. The Se-SN-start shows an obvious antioxidant catalytic activity advantage compared with similar glutathione peroxidase (GPx), so that the Se-SN-start has more potential in application in the field of selenium-rich functional food development, the application range of modified starch can be expanded, and a new functional material can be provided for antioxidant food and drugs.

The invention provides a preparation method of a natural antioxidant food additive. The preparation method is characterized by comprising the following specific steps: Hanseniaspora uvarum, Monascus purpureus, Acetobacter pasteurianus and Lactobacillus bulgaricus are respectively cultured in each culture medium in each eggplant type flask, inoculated into LB culture liquid, fermented and concentrated to obtain the natural antioxidant food additive. The natural antioxidant food additive has no organic solvent residue, and the anti-oxidation capability is comprehensive and stable.

The invention discloses a compound gingko, garlic and black tea particle drink, which is prepared from the following raw materials according to weight percentage: 1-5% of a gingko leaf extractive, 1-4% of black garlic juice, 1-5% of black tea extractive, 80-85% of white nut juice, and the balance of auxiliary materials. Gingko leaves, white nuts, black garlic and black tea are respectively considered as natural antioxidant food materials; the four materials are combined together to prepare a novel compound health-care drink, so that the compound gingko, garlic and black tea particle drink has great application prospect; the compound gingko, garlic and black tea particle drink disclosed by the invention has good mouth feel and taste and provides convenience for people to select and use; in addition, matched with warm black tea, the compound gingko, garlic and black tea particle drink has the functions of warming and dispelling cold, warming stomach and dispelling cold, and is more suitable for crowds suffering from stomach cold and deficiency of stomach and spleen.

The invention discloses a preparation process of purple cabbage fermented concentrated powder, and relates to the technical field of health-care food processing. Purple cabbages with excellent management are strictly selected as a main raw material, saccharomycetes, acetic acid bacteria and lactic acid bacteria are inoculated in stages for fermentation by utilizing a pure bacterium inoculation dryfermentation engineering technology, the fermentation time is up to more than one year, and then a dry fermentation and low-temperature drying product is purified and extracted into powder. The purple cabbages are rich in MMSU (commonly known as vitamin U), nutrients in the purple cabbages are converted into rich amino acids and other small molecules, the nutrient absorption rate is higher, gastric mucosa can be effectively protected, and the purple cabbage fermented concentrated powder is a high-antioxidant food converted through natural plant fermentation and can be taken for a long time.

The invention discloses a ginkgo garlic oolong composite grain drink, which is prepared from the following raw materials in percentage by weight: 1 to 5 percent of ginkgo biloba extract, 1 to 4 percent of black garlic juice, 1 to 5 percent of oolong extract, 80 to 85 percent of ginkgo kernel juice, and the balance of auxiliary materials. Ginkgo biloba, ginkgo kernel, black garlic and oolong are known as natural antioxidant food materials, and a novel health composite drink prepared from the four materials has a great application prospect. The ginkgo garlic oolong composite grain drink has good mouthfeel and taste, and is easily chosen by a user. The product is added with the oolong, has obvious effects of removing blood lipids, preventing scoerosis vascularis and eliminating nicotine and alcoholism, and has a certain effect of preventing and treating fatty liver.

The invention belongs to the technical field of food preservation, and discloses an antioxidant food preservative film and a preparation method thereof. The preparation method comprises the steps that lecithin type omega-3 unsaturated fatty acid is added into ethyl alcohol and fully stirred to be dissolved, illite powder is added for being continues stirred to form paste, the pH value is adjusted to be 7.0, standing and filtering are carried out, sediment is washed with water three times, vacuum drying is carried out, and organic illite powder is obtained; and an epigallocatechin gallate solution is added for being fully adsorbed, filtering, precipitating are drying are carried out, the epigallocatechin gallate solution is added into a mixed solution of sodium lignin sulfonate, polyoxyethylene and polyvinyl alcohol, electrostatic spinning is carried out to form a nanofiber membrane, fumigating and cross-linking are carried out on glutaraldehyde and hydrochloric acid, washing with water is carried out to be neutral, and drying is carried out to obtain the antioxidant food preservative film. The antioxidant food preservative film has the effects of storing biological antioxidants and slowly releasing antioxidant substances, and has better antioxidant effect and lasting preservation performance when being applied to food preservation.

The process of preparing carrageenan oligose sulfate with antioxidant activity includes the steps of compounding kappa-carrageenin substrate, adding kappa-carrageenin enzyme powder to produce enzymolysis reaction, rotary evaporation and concentration, and organic solvent precipitation to collect produced carrageenan oligose. The process features the sulfating modification of carrageenan oligose, repeated washing with acetone and vacuum filtering and drying. The present invention with combined enzymolysis and chemical modification has simple preparation process, high product yield, stable quality and no destruction of the active group, and the product has antioxidant activity and may be used in antioxidant food.