CN-122010892-A - Jaboticaba fruit residue extract with antioxidant function and preparation method thereof

CN122010892ACN 122010892 ACN122010892 ACN 122010892ACN-122010892-A

Abstract

The invention discloses a preparation method of a jaboticaba fruit residue extract with an antioxidant function, which takes jaboticaba fruit residues as raw materials and adopts a compound extraction process of pectin lyase enzymolysis coupling physical wall breaking and homogenization to prepare the jaboticaba fruit residue extract. Meanwhile, the invention also discloses a jaboticaba fruit residue extract with an antioxidant function, wherein the anthocyanin extraction rate is 7.9-8.6 mg/g, and the polyphenol extraction rate is 60-66 mg/g. According to the jaboticaba fruit residue extract with the antioxidation function and the preparation method thereof, the extraction efficiency and the yield of polyphenol and anthocyanin in fruit residues are greatly improved aiming at a compound extraction process of pectin lyase enzymolysis coupling physical wall breaking homogenization for efficiently extracting the jaboticaba fruit residue polyphenol and anthocyanin, the antioxidation performance of the extract is obviously superior to that of commercially available common antioxidants vitamin C, and the clearance rate of the extract to DPPH and ABTS+ free radicals reaches more than 5 times of that of vitamin C under the condition of the same concentration, so that the extract has outstanding activity.

Inventors

ZHAO MOUMING
CHEN WUZHOU
ZHENG JUNXIAO
ZHANG MEI
Xiao Yangqing
LUO DONGHUI
LIN LIANZHU

Assignees

化学与精细化工广东省实验室潮州分中心
梅州市韩康生态科技发展有限公司

Dates

Publication Date: 20260512
Application Date: 20260130

Claims (10)

1. The preparation method of the jaboticaba fruit residue extract with the antioxidant function is characterized by comprising the following steps: preparing materials, and collecting jaboticaba fruit residues after fruit juice separation for later use; freeze-drying, namely freeze-drying the jaboticaba fruit residues in a freeze dryer to remove water, and grinding and crushing to obtain freeze-dried powder; carrying out enzymolysis, namely mixing the freeze-dried powder with water according to the ratio of feed liquid of 1:10-50, and then adding 1-5% pectin lyase for enzymolysis, so as to obtain an enzymolysis liquid after the enzymolysis is completed; Enzyme deactivation treatment, namely performing enzyme deactivation treatment on the enzymolysis liquid, and cooling after enzyme deactivation is completed to obtain enzyme deactivation liquid; shearing, namely transferring the enzyme-inactivating liquid into a shearing machine for shearing to obtain shearing liquid; Homogenizing, namely placing the shearing liquid into a homogenizer for homogenizing for 1-3 times to obtain homogenized liquid; centrifuging, placing the homogenized solution into a centrifuge for centrifuging, and collecting supernatant after centrifuging, wherein the supernatant is the extract of jaboticaba fruit residue.
2. The preparation method of the jaboticaba fruit residue extract with the antioxidant function according to claim 1, wherein in the enzymolysis step, the enzymolysis reaction is performed in a stirring environment with a stirring speed of 100-170 r/min, the enzymolysis temperature is 30-65 ℃, and the enzymolysis time is 1-5 hours.
3. The preparation method of the jaboticaba fruit residue extract with the antioxidant function according to claim 1, wherein in the enzyme deactivation treatment step, the enzyme deactivation temperature is 70-95 ℃, the enzyme deactivation time is 10-30 min, and the cooling time is 5-20 min after enzyme deactivation is completed.
4. The method for preparing the jaboticaba fruit residue extract with the antioxidant function according to claim 1, wherein in the freeze-drying treatment step, the jaboticaba fruit residue is placed into a freeze dryer to be freeze-dried at a freeze-drying temperature of-80 ℃ to remove water, and then the jaboticaba fruit residue extract is transferred into a pulverizer to be ground and pulverized, and the pulverized powder is sieved by a 50-80-mesh sieve to obtain freeze-dried powder.
5. The method for preparing the jaboticaba fruit residue extract with the antioxidant function according to claim 1, wherein in the shearing step, the shearing speed is 1000-4000 r/min, and the shearing time is 2-9 min.
6. The extract of jaboticaba fruit residue with oxidation resistance according to claim 1, wherein in the homogenizing step, the homogenizing pressure is 5-30 Mpa.
7. The method for preparing the jaboticaba fruit residue extract with the antioxidant function according to claim 1, wherein in the centrifugation step, the centrifugal force is 4000-9000 g, and the centrifugation time is 10-40 min.
8. The method for preparing an antioxidant extract of jaboticaba fruit residue according to any one of claims 1-7, wherein the jaboticaba fruit residue is obtained by treating washed jaboticaba fruit with a screw press separator, and separating juice.
9. An extract of jaboticaba fruit residue with antioxidant function, characterized in that the extract is prepared by the preparation method of the jaboticaba fruit residue extract with antioxidant function as set forth in any one of claims 1 to 8.
10. The jaboticaba fruit residue extract with an antioxidant function according to claim 9, wherein the anthocyanin extraction rate of the jaboticaba fruit residue extract is 7.5-9 mg/g, and the polyphenol extraction rate is 55-70 mg/g.

Description

Jaboticaba fruit residue extract with antioxidant function and preparation method thereof Technical Field The invention belongs to the technical field of processing of jaboticaba, and particularly relates to a jaboticaba residue extract with an antioxidant function and a preparation method thereof. Background Jiabao fruit (school name: plinia cauliflora (Mart.) Kausel), commonly known as grape tree, and Bao fruit, belongs to the genus Myrtaceae, genus Myrtle. The fruit is rich in various natural active ingredients such as polyphenols, anthocyanin substances, organic acids, etc., and has transparent and soft pulp, multiple flavors and unique flavor and aroma. The research shows that the active ingredients in the jaboticaba have remarkable antioxidant activity, can play the roles of resisting oxidation and delaying aging by removing excessive free radicals in the body, have potential application values in the aspects of regulating the immunity of the organism, preventing cardiovascular diseases and the like after being eaten for a long time, have positive significance in maintaining the health state of the skin of women and improving the vitality of the organism, and have the potential effects of assisting in regulating the blood pressure, blood sugar and blood fat level, relieving the damage of liver cells and protecting the liver. However, the fresh jaboticaba fruits have obvious short preservation plates, the shelf life of the jaboticaba fruits is only 2-3 days under normal temperature, and the market circulation range and the industrial scale development progress of the jaboticaba fruits are severely restricted by the characteristic. The current processing and utilizing mode of the domestic jaboticaba mainly comprises the preparation of low-valued products such as juice extraction, wine brewing and the like, and most of pomace generated in the processing process is discarded as waste, so that the resource utilization rate is extremely low. It is worth noting that the active ingredients with core efficacy such as polyphenol, anthocyanin and the like in the jaboticaba mainly enrich the pericarp and seed parts, namely, the byproduct of the pomace after juice extraction still contains a large amount of natural active ingredients which are not developed and utilized. At present, the research on the special extraction process of anthocyanin and polyphenol in jaboticaba fruit residues is blank. In the prior art, only a lactobacillus fermentation technology (authorized bulletin number: CN 116077384B) aiming at the whole fruit of jaboticaba exists, but the content of polyphenol in the product is only 2 mg/g, so that the operation flow is complicated, the yield of active ingredients is low, and the requirement of industrialized high-value utilization is difficult to meet. In addition, the extraction research of active ingredients of other similar pomace in the prior art also has the problem of limited extraction efficiency, such as a method for preparing freeze-dried powder by fermenting blueberry pomace by using lactic acid bacteria (patent application number: 202211616455.7), wherein the total phenol content of a product is only 3.37: 3.37 mg/g, and a method for extracting anthocyanin from blueberry pomace by using ultrasonic-assisted hemicellulase (patent application number: 202511708730.1), wherein the anthocyanin extraction rate can reach 6.64: 6.64 mg/g, but the technology is developed for blueberry pomace, cannot be directly applied to jaboticaba pomace, and does not realize the synergistic efficient extraction of polyphenol and anthocyanin. . In conclusion, polyphenol and anthocyanin in the jaboticaba residues are core active ingredients which play physiological effects such as antioxidation, and in recent years, the planting area of jaboticaba in China is enlarged year by year, and raw material resources are increasingly supplied, however, in the prior art, the jaboticaba residues are generally discarded as waste residues except for fermenting the whole jaboticaba, so that active factors in the jaboticaba residues are not fully mined and utilized, and serious waste of the active ingredients is caused. Meanwhile, the existing related active substance extraction technology only evaluates single polyphenol or single anthocyanin component, has the common problems of low extraction rate, low resource utilization rate, serious waste and the like, and the whole industry remains in the low-value utilization stage, so that the deep development and high-value utilization level are urgently improved, and the requirement of high-value development of the jaboticaba industry cannot be met. Disclosure of Invention The technical problem to be solved by the invention is to provide the jaboticaba fruit residue extract with the antioxidation function, which is specially used for carrying out synergistic efficient extraction on polyphenol and anthocyanin in jaboticaba fruit residues, fills the blank of the special extraction