KR-20260064098-A - Natural preservative and stabilizer comprising de-polyphenolized yucca extract and method for preparing the same, and food containing the same

Abstract

The present invention relates to a food preservative and stabilizer containing a depolyphenolized yucca extract, which can prevent aggregation and turbidity in food containing proline or proline derivatives and improve the preservation stability of food by using a food preservative and stabilizer containing a yucca extract with reduced polyphenol content, a method for manufacturing the same, and a food containing the same.

Inventors

• 최태호
• 정은탁
• 최정미
• 이충일

Assignees

• 주식회사 다인소재

Dates

Publication Date

20260507

Application Date

20241031

Claims (5)

1. Natural food preservatives and stabilizers comprising depolyphenolated yucca extract.
2. In paragraph 1, A natural food preservative and stabilizer characterized by the polyphenol content of the above-mentioned depolyphenolized yucca extract being 10 mg/g or less.
3. In paragraph 1 or 2, A natural food preservative and stabilizer characterized by having a saponin content of 10 to 16 wt% as an active ingredient of the above-mentioned depolyphenolated yucca extract.
4. A method for manufacturing a food preservative comprising a depolyphenolated yucca extract, A step of preparing a yucca extract solution by adding purified water to yucca extract; A step of adding polyvinylpolypyrrolidone (PVPP) to a yucca extract solution to adsorb polyphenols; A step of adding diatomaceous earth to a yucca extract solution to precipitate polyvinylpolypyrrolidone (PVPP) adsorbed with PVPP and polyphenol; A step of removing precipitated polyvinylpolypyrrolidone (PVPP) and diatomite by filtration; A step of pulverizing the filtered yucca extract by heating sterilization or spray drying; and A method for manufacturing a natural food preservative and stabilizer, characterized by including the step of using a powdered depolyphenolized yucca extract as a food preservative.
5. In paragraph 4, A method for manufacturing a natural food preservative and stabilizer, characterized in that the above-mentioned polyvinylpolypyrrolidone (PVPP) and diatomite are each added in an amount of 1 to 5 wt% relative to the total mass of the yucca extract.

Description

Natural preservative and stabilizer comprising de-polyphenolized yucca extract and method for preparing the same, and food containing the same The present invention relates to a natural preservative and stabilizer comprising a depolyphenolated yucca extract, a method for manufacturing the same, and a food containing the same. More specifically, the present invention relates to a food preservative and stabilizer comprising a depolyphenolated yucca extract capable of preventing aggregation and turbidity in food containing proline or proline derivatives and improving the preservation stability of food by using the food preservative and stabilizer comprising a yucca extract with reduced polyphenol content, a method for manufacturing the same, and a food containing the same. Yucca extract is a substance derived from the roots of the agave plant Yucca (*Yucca brevifolia Engelm*, *Yucca schidigera*) and can generally be used as a food preservative. As a naturally derived ingredient, yucca extract has been traditionally used in various Asian and Latin American countries, and its use is also increasing in the modern food industry. Polyphenols contained in yucca extract are known as powerful antioxidants and possess various benefits, such as preventing cell damage, suppressing inflammation, and promoting cardiovascular health. However, when yucca extract is added to foods containing proline, aggregation and turbidity may occur due to reactions between the polyphenols in the extract and the proline in the food, which can lead to side effects such as changes in food color and a decrease in taste. Meanwhile, various methods for reducing polyphenol content in natural extracts have been introduced. Related prior art includes Korean Published Patent No. 10-2024-0099861 (Method for manufacturing nanofibers containing tea leaf extract and nanofibers manufactured accordingly), Korean Published Patent No. 10-2017-0077300 (Pharmaceutical composition and health functional food composition for the prevention and treatment of kidney disease using garlic extract), and Korean Published Patent No. 10-2017-0052425 (Green tea polysaccharide using column extraction technology and method for manufacturing the same). However, prior art technologies had limitations in reducing polyphenols in yucca extracts and could not sufficiently prevent aggregation and turbidity between components when yucca extracts were added to food. As a result, there were limitations in improving the preservation stability of foods containing proline or hydroxyproline, such as processed fish products, using yucca extract-based food preservatives. Therefore, there is an urgent need for a food preservative containing depolyphenolized yucca extract and a method for manufacturing the same, which can prevent aggregation and turbidity in foods containing proline or proline derivatives and improve food preservation stability by using a food preservative containing yucca extract with reduced polyphenol content. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete, and to ensure that the spirit of the invention is sufficiently conveyed to those skilled in the art. Throughout the specification, the same reference numerals indicate the same components. The present invention relates to a food preservative and stabilizer containing a depolyphenolated yucca extract. Yucca extract is obtained by extracting the roots of the agave plant and yucca (Yucca brevifolia Engelm, Yucca schidigera) with water. Generally, yucca extract can contain various components such as polyphenols, saponins, amino acids, vitamins, minerals, and dietary fiber. Yucca extract can improve off-flavor and flavor degradation and enhance the degree of fermentation by increasing amino nitrogen and decreasing ammonia nitrogen during the fermentation process of Cheonggukjang. Additionally, as a feed additive and for odor and water quality improvement, it improves the digestion of feed rich in nitrogen compounds and effectively improves odors. Polyphenols are aromatic alcohol compounds primarily found in plants, characterized by a structure containing two or more phenol groups. Polyphenols containing multiple hydroxyl groups (-OH) within the molecule prevent cell damage through powerful antioxidant activity and provide various physiological effects such as inhibiting inflammation and promoting cardiovascular health. Polyphenols are classified into tannins and phenylpropanoids based on their chemical structure, and the latter may include flavonoids and lignins. Due to their characteristics, polyphenols can react with certain proteins to cause aggregation and turbidity, which can have a negative impact on the a