KR101793929B1

KR101793929B1 - Beverage with anti-aging activity containing juices or extractions of green grape, water dropwart, and beet and method for preparing the same

Info

Publication number: KR101793929B1
Application number: KR1020150110842A
Authority: KR
Inventors: 박은주; 박재희; 이윤정; 백소영
Original assignee: 경남대학교 산학협력단
Priority date: 2015-08-06
Filing date: 2015-08-06
Publication date: 2017-11-06
Also published as: KR20170017218A

Abstract

The present invention relates to an anti-aging functional fruit juice containing juice obtained by saponifying three components of green tea, green onion, and bit by low-speed spinning juice method or a concentrate thereof, wherein the total polyphenol content, DPPH radical scavenging ability, (sirtuin 1, sirtuin 6) analysis showed that anti-aging and antioxidant activity were excellent. The anti-aging functional irregular beverage of the present invention is a functional health beverage having excellent color, flavor, aroma, and functionality.

Description

Field of the Invention The present invention relates to an anti-aging functional iced beverage containing an anti-aging functional ingredient,

The present invention relates to an anti-aging functional sweet potato beverage containing peanut butter, parsley, and beet, and a process for producing the same.

As people age, aging appears to be very complex and biologically progressive, and is influenced not only by genetic factors but also by extrinsic factors such as nutritional status, smoking, alcohol, and environmental causes. Oxidative stress induced by internal and external factors plays a major role in the formation of reactive oxygen species (JA Rad Phys Chem 76: 1577 -1586 (2007)), it is known that the formed active oxygen attacks lipid peroxidation reaction by attacking unsaturated fatty acid which is a constituent of cell membrane and accumulates lipid peroxidation in the body, resulting in deterioration of biological function and aging and diseases of adult diseases . One of the ways to effectively remove active oxygen in the body and protect cells from internal and external stressors is the ingestion of natural antioxidants. In recent years, natural antioxidants have been shown to have high antioxidant activity and harmless to humans. (Christine M, Choi MD, Diane S, Berson MD, Cosmeceuticals. Semin Cutan Med Surg 25: 163-168 (2006)).

Grape is a fruit widely used as a health food, involved in the biological defense mechanism of DNA and protein due to external damage by active oxygen and active nitrogen. In addition, the parsley used in the present invention is an excellent source of flavonoids and is highly utilized as a functional food material or spice, and the beet contains a large amount of beta-lane which is an antioxidant. However, the changes in physiological activity were not revealed when mixed with citrus bean paste, parsley, and beet, and there is no specific experimental data and information for obtaining the mixing ratio at which the maximum physiological activity can be obtained.

It is an object of the present invention to develop an optimal mixing ratio of anti-aging so as to effectively exhibit antioxidative and anti-aging function and to utilize high-value-added functional antioxidant beverage as a beverage.

It is still another object of the present invention to provide a method for producing an anti-aging beverage having three components of fresh water, parsley, and bit.

One aspect of the present invention relates to an anti-aging functional fruit juice drink containing a juice solution or a concentrate thereof, wherein the juice is squeezed by a low-speed spinning juice method at a rate of about 30 to 50 times per minute for three components of fresh water, parsley, and bit.

In one example, the three components of the clarity: butterfly: bit may be included in a weight ratio of 265 to 275: 75 to 85: 10 to 15.

In one example, 3 to 15 parts by weight of saccharides, 0.01 to 0.5 parts by weight of citric acid, and 0.01 to 0.5 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 fruit and vegetable beverages containing the three components have a higher DPPH radical scavenging ability than the juice of each of blue, orange, and bit.

In one example, the inventors of the present invention have confirmed that the fruit and vegetable beverages containing the three components increase the expression of sirtuin 1, an anti-aging gene, as compared with the extracts of each of blueberry, buttercup and bitter.

In one example, the inventors of the present invention confirmed that the fruit and vegetable beverages containing the above three components increase the expression of sirtuin 6, an anti-aging gene, as compared with the extracts of each of blueberry, blueberry, and bittern.

In one example, the extracts of blueberry, parsley, and bittern 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 above three-component anti-aging functional sweetened beverage.

Mixing the washed clarion, parsley, and beets at a weight ratio of 365 to 375: 5 to 10: 2 to 7;

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

A filtration step of filtering the juice solution;

The anti-aging functional beverage according to the present invention is effective in removing active oxygen because it contains an antioxidant. Particularly, the anti-aging juice in which the citron juice, buttercup and bit is optimally mixed has a DPPH radical scavenging ability of 90% Indicating antioxidant efficacy. In addition, gene expression of sirtuin 1 and sirtuin 6, which are anti-aging scales, is high, and it is confirmed that the anti-aging functional iced beverage of the present invention has a protective effect against aging induced by oxidative stress through antioxidative and anti- I could.

1 is a graph showing the expression rate of sirtuin 1 reported as an anti-aging gene in Experimental Example 2 of the present invention.
2 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, "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 sirtuin 1 and sirtuin 6 genes, But it is not limited to this.

The anti-aging functional intermittent beverage of the present invention contains three components: blueberry, parsley, and bit. According to experiments confirmed by the present inventors, the beverage has high antioxidative and anti-aging activity and can be used as an excellent functional beverage.

The grape is widely used as a health food such as wine and juice, and has excellent cardiovascular disease and anticancer activity, and thus it is reported that it informs the body homeostasis in the body (Jason MG, Patricia T, Lyndon L. Anticancer effects of four varieties of muscadine grape. J Med Food 10: 54-59 (2007)). In addition, it is known that it has an effect on the biological defense mechanism of DNA and protein due to external damage by active oxygen and active nitrogen (Hwang Jin-cheol, Woo Sang-wook, Kwon Mi-ae, Kim Bo-bae, Lee Sook-hee, Lee Jin- Analysis of Immune Activity from Methanol Extracts by Varieties. Korean Journal of Food Preservation and Distribution 14: 419-424 (2007)). However, studies on grape are mostly related to red grape, and research on the physiological activity related to citrus fruit has not been done yet.

Oenanthe javanica is a perennial herb that belongs to the persimmon family and is grown in wetlands and is distributed in Korea, Japan, China, Taiwan, Malaysia, India, etc. and is cultivated in farmhouse (Rhee HJ, Jung HS, Kim YD. of the water dropwort ( Oenanthe javanica DC). J Sci Edu 2: 17-3 (1993)). Butterflies are rich in flavonoid compounds (Park JC, Hur JM, Park JG, Biological activities of Umbelliferae family plants and their bioactive flavonoids. Food Industry and Nutrition 7: 30-34 (2002), Park JC, Ha JO, Park KY. In our dietary life, vegetables are consumed in large quantities and are used in kimchi, herbs, pancakes, etc. (Rhee HJ, et al., J Korean Soc Food Sci Nutr 25: 588-592 , Jung HS, Kim YD Changes on the volatile constituents of the water dropwort (Oenanthe javanica DC) according to seasons J Sci Edu 4:.. 175-187 (1995)), unique flavor and rich in flavonoids, non-pharmacological action of antioxidants (Jung, JH, Park, JH, Kim, CS, Lee, SP, and Lee, KS) Production of dropwort extract using brown sugar, fructose syrup and oligosaccharides J Korean Soc Food Sci Nutr 34 : 1485-1489 (2005)).

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. Betanin, a major component of beta-lane, is composed of a phenolic group and a cyclic amine group with excellent electron donating ability (Kanner J, Harel S, Granit R. Pharmaceutical compositions containing antioxidants betalains and a method for their preparation. 119872 (1996)). In addition, beet is a good source of antioxidant functional materials such as betalains, flavonoids, polyphenols, vitamins, and folic acid (Vinson JA, Hao Y, Su X, Zubik L. Phenol antioxidant quantity and quality in foods; J. Agr. Food Chem. 46, 3630-3643 (1998)).

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 a preferred example, the three components of the clarity: butterfly: bit are contained in a weight ratio of 265 to 275: 75 to 85: 10 to 15, which is effective in exhibiting anti-aging function. According to experiments performed by the present inventors, when the three components were mixed at an optimal blending ratio, DPPH radical scavenging activity was particularly high, and the expression of sirtuin 1 and sirtuin 6, which are anti-aging genes, 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 0.5 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 method for producing the anti-aging functional sticky beverage comprising the steps of:

(S110) washing and preparing the fresh water, fresh water, parsley, and beet;

(S120);

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

A filtration step (S140) of filtering the juice;

Optionally, the freshness, the parsley, and the bit 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 iced beverage of the present invention produced by the above-described method has a high value as a functional food material because it is a highly functional product.

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 0.5 parts by weight of citric acid and 0.01 to 0.5 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 2 C for 30 seconds (S122).

In one aspect of the present invention, the anti-aging functional sticky beverage can be utilized as various types of food additives or functional foods. The composition can be formulated into fermented milk, cheese, yogurt, juice, probiotics, tablets, granules, drinks, caramels, diet bars and the like containing the anti-aging functional sticky beverage. And can 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 0.5% 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, manufactured by Hurom Co., Ltd.) was added at the ratio of 265 ~ 275: 75 ~ 85: 10 ~ 15. , Kimhae, Korea). In this case, the yields were 85.63%, 81.28% and 81.28%, respectively.

[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.

Beverage composition Example 2 Example 3 Example 4 Purple: Buttercup: bit [g] 269.65: 79.31: 12.28 Sugars [parts by weight] One 9 17 Citric acid [parts by weight] 0.001 0.05 0.2 Water-soluble vitamin [parts by weight] 0.001 0.25 1.0

Experimental Method

(1) Total polyphenolic contents (TPC)

1 ml of sample according to the mixing ratio of the codified 39 cases was diluted by adding 1 ml of DW, 2 ml of 1N Folin-Ciocalteu reagent was added and allowed to stand at room temperature for 3 minutes, then 2 ml of 10% Na ₂ CO ₃ solution was added This mixed solution was allowed to stand at room temperature for 1 hour. 200 쨉 l 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) DPPH radical scavenging activity

20 μl of sample was added to 80 μl of 0.2 mM DPPH ethanol solution according to the mixing ratio of 39 cases, and the mixture was mixed well for 10 seconds. The mixture was reacted at room temperature for 10 minutes, and then ELISA (Shimadzu UV-1601, Tokyo, Japan) Absorbance was measured at 492 nm. The untreated sample was treated with 20 mu l of DMSO to measure the absorbance. DPPH radical scavenging activity of each sample was calculated by the following equation. A: Absorbance of sample added solution, B: Absorbance of untreated solution (RSA,%) = (1-A / B)

[Experimental Example 1]

For the experimental design, Minitab Statistical Software (Version 14.0, Minitab Inc., USA) was used. As an independent variable, clarity, bittern and bit were set. The reaction parameters were total polyphenol content and DPPH radical scavenging ability. All experiments were run randomly in order to eliminate errors due to compartments.

1) The total polyphenol content and DPPH radical scavenging ability

For reaction surface analysis, total polyphenol content and DPPH radical scavenging activity were measured according to the mixing ratio of citron, parsley and beet, and the results are shown in Table 2.

The response value of dependent variable by independent variable number Independent variable Response variable Freshness (ml) Parsley (㎖) Bit (ml) Total polyphenol (mg GAE / 100 g) DPPH radical scavenging ability (%) One 204.08 71.28 9.15 0.86134 66.9019 2 224.08 71.28 9.15 1.56234 89.288 3 204.08 91.28 9.15 1.36035 75.5613 4 224.08 91.28 9.15 1.10363 82.2963 5 204.08 71.28 19.15 1.41408 89.288 6 224.08 71.28 19.15 1.52602 91.4047 7 204.08 91.28 19.15 1.30065 90.635 8 224.08 91.28 19.15 1.2652 88.1334 9 197.262 81.28 14.15 1.14095 70.109 10 230.898 81.28 14.15 1.28672 88.1976 11 214.08 64.4621 14.15 1.39617 82.6171 12 214.08 98.0979 14.15 1.04841 83.7075 13 214.08 81.28 5.741 1.43498 87.1071 14 214.08 81.28 22.559 1.37328 89.2239 15 214.08 81.28 14.15 1.47129 88.5824 16 214.08 81.28 14.15 1.41358 88.3258 17 214.08 81.28 14.15 1.331 88.1334 18 214.08 81.28 14.15 1.31905 92.3028 19 214.08 81.28 14.15 1.37129 89.6729 20 214.08 81.28 14.15 1.40413 86.0808

2) Optimum mixing ratio by reaction surface method

Table 3 shows the optimum mixing ratios of green tea, green tea, bitter mixed beverages by reaction surface method, which was calculated by converting the weight of the raw materials with the extraction yield. Optimum compounding ratio The total polyphenol content of beverages (1.68 mg GAE / 100 g) was higher than that of parsley (0.84 mg GAE / 100 g). DPPH radical scavenging ability was significantly higher than that of the raw materials (27.75%), parsley (26.52%) and beet (79.83%), respectively.

Optimum mixing ratio of citrus bean paste, parsley, beet mixed beverage CheongPoDo Parsley beat Optimum mixing ratio 269.65 79.31 12.28

Comparison of Dependent Variables of Beverages Prepared with Optimum Mix Ratio Dependent variable
Measures Optimum mixing ratio drinks CheongPoDo Parsley beat Total polyphenol content (mg GAE / 100 g) 1.68 2.66 0.84 1.73 DPPH radical scavenging ability (%) 93.30 27.75 26.52 79.83

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

The antioxidative activities of the green tea, green tea, bitter melon and beet were compared with each other.

2-1. Ethanol extract preparation

The ethanol extract for the treatment of adipocytes was allowed to stand at room temperature for 5 hours at a temperature of room temperature, 5 g each of parsley, bitterness and 100 ml of ethanol for 72 hours, filtered under reduced pressure, and concentrated by evaporating ethanol with a concentrator. The concentrated sample was diluted with DMSO at 10 mg / ml and used for the experiment.

2-2. Expression of sirtuin 1 and sirtuin 6 in 3T3-L1 adipocytes

Each sample was diluted to a concentration of 24 (g / ml) after 14 days of 3T3-L1 adipocyte differentiation. . The expression of sirtuin 1 and sirtuin 6 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

The expression of sirtuin 1 and sirtuin 6, which are reported to be anti-aging genes, was significantly increased at the optimum ratio when treated with 3T3-L1 adipocyte differentiation for 24 hours, respectively, after 14 days of adipocyte differentiation.

Therefore, it was confirmed that the anti-aging activity was increased when the mixture was blended at the optimum blending ratio, and 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 flavored drinks of Examples 1 to 4 were subjected to sensory evaluation such as flavor, taste, overall acceptability and the like, and the results are summarized in Table 5 below.

The sensory evaluation was performed on 30 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.

Item Example 1 Example 2 Example 3 Example 4 incense 4.3 3.4 6.4 4.7 flavor 4.1 3.2 6.7 4.3 Overall likelihood 4.0 3.0 6.5 4.3

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 conducted on 30 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.

Item Low-speed spinning juice High-speed spinning juice incense 6.7 5.6 flavor 6.9 5.0 End 6.4 6.1 Overall likelihood 6.5 5.5

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

The present invention relates to a juice or juice concentrate obtained by squeezing three components comprising citrus juice, mackerel, parsley, and beet at a weight ratio of 265 to 275: 75 to 85: 10 to 15 in a low-speed spinning method at 30 to 50 times per minute, The composition of the present invention contains 3-15 parts by weight of saccharides, 0.01-0.5 parts by weight of citric acid, and 0.01-0.5 parts by weight of vitamin C as sinterin 1 &Lt; / RTI > and sirtuin < RTI ID = 0.0 > 6 < / RTI >

delete

The method according to claim 1,
Wherein the anti-aging functional iced beverage has higher DPPH radical scavenging ability than the juice of each of blue, orange, and bit.

delete

6. A method of manufacturing an iced drink according to any one of claims 1 to 4,
Washing and preparing the fresh water, the parsley, and the beet;
Mixing the washed clarion, parsley, and beets in a weight ratio of 265 to 275: 75 to 85: 10 to 15;
The resulting mixture is squeezed using a low-speed spinner at a rate of 30 to 50 times per minute;
A filtration step of filtering the juice solution; And
Further comprising adding 3 to 15 parts by weight of saccharides, 0.01 to 0.5 parts by weight of citric acid and 0.01 to 0.5 parts by weight of vitamin C to 100 parts by weight of the juice solution.

8. The method of claim 7,
After the step of adding the sub-materials
Stirring the mixed solution at 100 to 200 rpm for 30 to 60 minutes and then sterilizing at 98 占 폚 for 30 seconds; and then sterilizing the mixed solution.