国外新型添加剂资讯

葡萄籽中提取新型高抗氧化剂 The new type highly-efficient anti-oxidant 最近,Constellation Wines U.S.公司下设的部门--多酚类化合物公司(Polyphenolics公司)在市场上推出了两种强力抗氧化产品:由葡萄籽制得提取物产品"MegaNaTural Cold"及由葡萄籽压榨后的渣子制得提取物产品"MegaNaTural GSKE".     

葡萄籽和洋葱提取物硬胶囊产品的研制

以葡萄籽提取物及洋葱提取物为主要研究对象,研制出一种硬胶囊食用产品。(1)对葡萄籽中油、原花青素的提取方法分别优化,得出最佳提取葡萄籽油的方法为超临界CO2提取法,提取率为19.54%,葡萄籽原花青素经纯化后纯度可达76.09%。洋葱中类黄酮化合物经溶剂提取,其黄酮含量为611.7 mg/kg;(2)利用微胶囊包埋技术使葡萄籽油固体化,最终包埋率可达68.7%;(3)按照葡萄籽原花青素和洋葱素每日成人推荐食用量分别为100~300和20~40 mg,以葡萄籽油微胶囊为辅料,经过混合后制作硬胶囊产品,检测结果显示各项指标均符合食品卫生标准。     

葡萄籽相关产品的研究与开发现状

以葡萄籽为原料生产的普通食品、保健食品和化妆品种类、剂型及其产品功能现状进行综述。普通食品有国标葡萄籽油、国标葡萄籽提取物食品添加剂以及葡萄籽粉、压片糖果等。保健食品有370多个,主要利用葡萄籽油、葡萄籽提取物等有效部位;主要剂型为胶囊剂、片剂以及口服液和粉剂;主要功能为抗氧化、祛黄褐斑、增强免疫力、辅助降三高等。葡萄籽粉、葡萄籽提取物、葡萄籽油均为准予备案的化妆品原料,已备案非特化妆品4900多个,几乎囊括所有化妆品类别。已有相关药品研究,但尚无相关药品批文。线上葡萄籽和葡萄籽粉售价与大米和面粉相当、油为其原料的5~10倍、提取物则为其原料的30多倍,相关的胶囊和片剂价格又进一步成倍增加,且销量远高于未装胶囊或压片的产品。显然,葡萄籽深加工产品有较大的开拓空间、利润空间和广阔的市场前景。     

葡萄籽、松树皮和花生衣提取物中原花青素 成分研究

建立葡萄籽提取物中7种原花青素成分的高效液相色谱测定方法。以该方法对不同品种的葡萄籽、松树皮和花生衣提取物进行测定分析。结果表明:葡萄籽、松树皮和花生衣提取物中的原花青素成分种类和含量水平差异较大。不同品种的葡萄籽提取物中原花青素成分种类水平一致,不同品种的花生衣提取物中原花青素成分种类水平也一致,而不同品种的松树皮提取物中原花青素成分种类差距较大。该方法可以用于简单快速地区分葡萄籽提取物、松树皮提取物和花生衣提取物。     

《植物提取物国际商务标准》有望于今年三月出台

日前．从中国医药保健品进出口商会获悉，首批植物提取物国际商务标准最快将于2013年3月出台。即将出台的11个植物提取物标准涉及产品分别是：越橘提取物、绿茶提取物、银杏叶提取物、葡萄籽提取物、水飞蓟提取物、虎杖提取物、积雪草提取物、柳枝提取物、人参提取物、橙皮苷及芦丁提取物。     

功能食品配料——葡萄籽提取物的综合研究

本文综合介绍葡萄籽提取物的研究进展,内容包括葡萄籽提取物的结构、理化性质、测定方法、保健功能、生产工艺以及葡萄籽提取物的研究、应用现状和发展前景。     

葡萄籽提取物的化学成分及药理活性研究概况

葡萄是常见的水果和酿酒原料 ,中医认为其果、根和藤均可入药。葡萄籽提取物 (grapeseedextract,EGS)中含有大量多酚类、脂质类和矿物类等有益于人体的化学成分 ,对多种疾病有预防和治疗作用。现对葡萄籽提取物的化学成分及药理作用作一介绍。1　葡萄籽提取物中的化学成分1 .1　多酚类物质葡萄籽中含有多酚类物质 (GSP) ,主要有儿茶素类和原花青素类。儿茶素类化合物包括儿茶素、表儿茶素及其没食子酸酯 ,是葡萄籽中主要的单聚体 ,也是原花青素寡聚体和多聚体的构成单位。葡萄籽提取物原花青素 (GSPE)是由不同数目的黄烷醇聚合而成 ,目…     

葡萄籽提取物中有效成分不同测定方法的比较

对葡萄籽提取物中有效成分的几种测定方法进行了比较，并分析了这几种测定方法存在的问题。参照美国葡萄籽方法评定委员会发布的葡萄籽提取物白皮书对这几种测定方法的应用前景进行了分析。     

葡萄籽提取物对葵花籽油抗氧化活性的研究

研究葡萄籽提取物对葵花籽油的抗氧化性能,实验证实葡萄籽提取物对油脂氧化有很好的抑制作用。在油脂中葡萄籽提取物的抗氧化性强于Vc、VE,预示其在粮油食品中具有广阔的应用前景。     

葡萄籽多酚化合物抗氧化能力与抗癌细胞增殖活性的评价

目的:探讨葡萄鲜果及酿酒皮渣中葡萄籽提取物中的酚类化合物含量,抗氧化特性及对癌细胞增殖的抑制作用。方法:乙醇法提取葡萄籽中多酚化合物,分光光度计法测定三大酚类化合物参数(总酚、类黄酮类、黄烷-3-醇类)及3种抗氧化性能参数(DPPH及ABTS自由基清除能力,FRAP分析)。体外培养肝癌细胞HepG2,建立细胞模型,不同浓度的提取物作用于癌细胞后,采用四甲基偶氮唑盐比色法(MTT法)检测多酚提取物对癌细胞增殖的抑制作用。结果:不同样品葡萄籽所含酚类化合物、抗氧化性能、抗癌细胞增殖能力均不同,酿酒皮渣的葡萄籽中仍含有大量的多酚化合物,其中欧亚种赤霞珠鲜果及酿酒皮渣中葡萄籽所含酚类化合物、抗氧化能力及抗癌细胞增殖活性高于圆叶葡萄Noble鲜果及酿酒皮渣。结论:葡萄鲜果与酿酒皮渣中的葡萄籽多酚化合物具有抗氧化能力及抗癌细胞增殖活性。     

葡萄柚籽提取物及其纳米乳对大肠杆菌和金黄色葡萄球菌生物菌膜的抑制作用

目的：研究葡萄柚籽提取物(grapefruitseedextract,GSE)及其纳米乳(grapefruitseedextract nanoemulsion,GNE)对大肠杆菌和金黄色葡萄球菌生物菌膜的抑制作用。方法：分析菌膜黏附菌数变化、胞外聚合物(extracellular polymeric substances,EPS)含量并进行微观结构观察,比较GSE和GNE对两菌菌膜(单种菌膜和混合菌膜)形成的抑制作用和已形成菌膜的清除效果。结果：与对照组相比,1/2最小抑菌浓度(minimum inhibitory concentration,MIC)GSE和GNE可以抑制两菌单种菌膜形成时黏附菌和EPS产生,且对金黄色葡萄球菌的抑制作用更强。扫描电子显微镜(scanning electron microcopy,SEM)和共聚焦激光扫描显微镜(confocal laser scanning microscope,CLSM)所观察到的微观结构变化也显示出GSE和GNE对两菌菌膜形成具有抑制作用。GSE和GNE对已形成菌膜也有良好清除效果,且对金黄色葡萄球菌菌膜的清除作用更强,但混合菌膜...     

葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用

本实验以新鲜樱桃谷鸭为原料,模拟卤鸭的制作工艺.分别在新卤汤中加入0.01％、0.02％、0.03％(以蒸馏水质量计)葡萄籽提取物(grape seed extract,GSE),重复使用21次,通过测定不同取样点亚硝酸盐和生物胺的含量,探究不同GSE添加量对卤汤复煮过程中亚硝酸盐和生物胺形成的抑制作用.结果表明,随着...     

Effect of salep‐based edible coating enriched with grape seed extract on postharvest shelf life of fresh strawberries

Effects of novel edible coatings based on salep solution (SS) enriched with grape seed extract (GSE) (1.5% SS, 1.5% SS + 0.5% GSE, 1.5% SS + 1.5% GSE, 1.5% SS + 3% GSE) on the quality characteristics of fresh strawberries were monitored after 0, 4, 8, 12, 16, and 20 days of storage (1°C, 95% RH). The lowest growth of microorganisms, weight loss, softening and ascorbic acid, phenol and anthocyanin degradation was measured in strawberries coated with 1.5% SS + 3% GSE. The highest superoxide dismutase activity and the lowest peroxidase activity were determined in strawberries coated with 1.5% SS + 3% GSE. Moreover, they received the highest ranked sensory attributes. Incorporating GSE into the SS coating formulation as a new hurdle increased its antimicrobial properties and extended the shelf life of coated strawberries compared to uncoated by up to 20 days.     

Modulation of lipid metabolism by polyphenol‐rich grape skin extract improves liver steatosis and adiposity in high fat fed mice

This study investigated the influence of polyphenol‐rich grape skin extract (GSE) on adiposity and hepatic steatosis in mice fed a high fat diet (HFD) and its underlying mechanisms based on adipose and hepatic lipid metabolism. C57BL/6J mice were fed a normal diet or a HFD (20% fat, w/w) with or without GSE (0.15%, w/w) for 10 weeks. The supplementation of GSE significantly lowered body weight, fat weight, plasma free fatty acid level, and hepatic lipid accumulation compared to the HFD group. Plasma leptin level was significantly lower, while the plasma adiponectin level was higher in the GSE group than in the HFD group. GSE supplementation significantly suppressed the activities of lipogenic enzymes in both adipose and liver tissues, which was concomitant with β‐oxidation activation. Furthermore, GSE reversed the HFD‐induced changes of the expression of genes involved in lipogenesis and β‐oxidation in the liver. These findings suggest that GSE may protect against diet‐induced adiposity and hepatic steatosis by regulating mRNA expression and/or activities of enzymes that regulate lipogenesis and fatty acid oxidation in the adipose tissue and liver.     

Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt

The effect of encapsulated (En) and nonencapsulated (NE) grape seed extract (GSE) at 1% level added to milk before its fermentation was evaluated on the physicochemical properties, total phenolic content and antioxidant activity of the resulting yoghurt. Encapsulated GSE resulted in a product comparable to the control, based on sensory properties, acidity, water‐holding capacity, viscosity and colour, along with a threefold increase in total phenolic content and fourfold increase in antioxidant activity. The GSE addition resulted in no effect on the viability of Streptococcus thermophilus and Lactobacillus bulgaricus subsp. delbrueckii counts. The product with NE‐GSE had poor sensory properties and lesser polyphenol stability during storage as compared to En‐GSE yoghurt.     

Different concentrations of grape seed extract affect in vitro starch fermentation by porcine small and large intestinal inocula

BACKGROUND: Grape seed extract (GSE) phenolics have potential health‐promoting properties, either from compounds present within the extract, or metabolites resulting from gastrointestinal tract (GIT) fermentation of these compounds. This study describes how GSE affected the kinetics and end‐products of starch fermentation in vitro using pig intestinal and fecal inocula. Six GSE concentrations (0, 60, 125, 250, 500, and 750 µg ml^?1 were fermented in vitro by porcine ileal and fecal microbiota using starch as the energy source. Cumulative gas production, and end‐point short chain fatty acids and ammonia were measured. RESULTS: GSE phenolics altered the pattern (gas kinetics, and end‐products such as SCFA and NH ) of starch fermentation by both inocula, at concentrations above 250 µg ml^?1. Below this level, neither inoculum showed any significant (P > 0.05) effect of the GSE. CONCLUSION: The results show that GSE phenolics at a concentration over 250 µg ml^?1 can have measurable effects on microbial activity in an in vitro fermentation system, as evidenced by the changes in kinetics and end‐products from starch fermentation. This suggests that fermentation patterns could be conceivably shifted in the actual GIT, though further evidence will be required from in vivo studies. Copyright © 2012 Society of Chemical Industry     

Anti-allergic activity of grapeseed extract (GSE) on RBL-2H3 mast cells

Grapeseed extract (GSE) is a rich source of natural phenolic compounds and possesses various pharmacological activities, including antioxidant, anticarcinogenic and anti-inflammatory properties. However, effects of GSE on immunoglobulin (Ig) E-mediated allergic responses still remain elusive. In the present study, the effects of GSE on activation and degranulation of RBL-2H3 mast cells were investigated. GSE pretreatments (20-100 μg/ml) reduced IgE-antigen mediated release of β-hexosaminidase and histamine in RBL-2H3 cells. Additionally, GSE reversibly inhibited expression of FcεRI on RBL-2H3 cells. GSE treatments caused a significant elevation of intracellular cAMP levels, whereas the Ca²⁺ influx upon antigen stimulation was inhibited. Suppression on FcεRI expression together with decreased calcium uptake and increased cAMP level might be involved in attenuated degranulation of mast cells by GSE treatment. Our results suggest a possible pharmaceutical application of GSE in treating type I allergic diseases.     

Survey of synthetic disinfectants in grapefruit seed extract and its compounded products

Grapefruit seed extract (GSE), derived from the seeds of grapefruit (Citrus paradisi MCAF.), is listed as a natural food additive in Japan. Products containing GSE are used as disinfectants made from only natural sources, especially after Japanese researchers found that GSE prevents the growth of norovirus. On the other hand, recent overseas studies indicated that synthetic disinfectants, such as benzalkonium and benzethonium chlorides, were present in some commercial GSE products. To confirm the quality of commercial GSE products available in Japanese markets, we carried out comprehensive research to identify the major constituents of commercial GSE products which are used as food additives (13 products from 6 manufacturers), dietary supplements (5 products from 4 manufacturers), cosmetic materials (16 products from 10 manufacturers) and disinfectant or deodorant sprays (7 products from 7 manufacturers). By means of NMR and LC/MS analysis, synthetic disinfectants such as benzethonium or benzalkonium salts were detected in most of the commercial GSE products.     

Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system

The antioxidant effect of grape seed extract (GSE) was determined by assessing the bleaching of pyrogallol red (PGR) by peroxynitrite or iron/ascorbate, and the formation of lipid hydroperoxides (LOOH) and thiobarbituric acid substances (TBARS) in raw or cooked ground muscle during refrigerated or frozen storage. In PGR models, GSE was more effective than gallic acid in inhibiting oxidation. The formation of LOOH and TBARS was inhibited by GSE (0.1% and 1.0%) compared to untreated controls and samples treated with sodium tripolyphosphate. Diethylenetriaminepentaacetic acid (DTPA), alone or in combination with GSE, had no effect on LOOH or TBARS, which provides clues about the possible mechanism of action of GSE. These results show that GSE at concentrations as low as 0.1% is a very effective inhibitor of primary and secondary oxidation products in various muscle systems and has potential as a natural antioxidant in raw and cooked meat systems.