Understanding apple polyphenols Apple polyphenols are extracted from unripe apples, containing chlorogenic acid-based caffeic acid esters, (+)-catechin and (-)-epicatechin and other simple polyphenols Apple condenses tannins, phlorizin, rutin, and trace amounts of glycosides, as well as anthocyanins. Among them, pure polyphenols accounted for 50% to 60% of the total phenols; the remaining 40% to 50% were a class of apple condensed tannins with an average molecular weight of 2 KDa. The health safety of apple polyphenols has been confirmed by analysis of pesticide residues, heavy metals, arsenic, and variability.
Apple polyphenols have important application value in food industry and health care. It can keep the freshness of aquatic products and livestock products, thereby prolonging the shelf life; it has anti-oxidation effect, eliminates the occurrence of odor, and prevents the deterioration of the quality of vitamins, pigments, flavonoids, oils, soft drinks, cakes, and breads. In terms of health care, it has functions such as prevention of dental caries, high blood pressure, suppression of variability, prevention of UV radiation, and enhancement of cosmetics.
The polyphenol residual ratio is an index of the heat resistance and acid resistance test. The heat resistance test was stored at room temperature for 1 year and the acid resistance test was stored at a pH of 2 to 10 for 1 week, with little effect on the polyphenol residual rate. The taste of apple polyphenols was slightly sweet, with a bitter taste, and the bitterness was 1/3 to 1/5 of the tea extract. But in the practical dose range, its taste is normal and acceptable.
From the perspective of the development and utilization of new resources and the development of new functional additives, the development of apple polyphenols and their effective use as soon as possible can add new members to China's food additives, inject new vitality, and serve the human food and health industry.
In the apple cultivation process, in order to ensure the size and quality of the fruit, it is often necessary to perform a “fruit thinning†treatment, and a large amount of unripe fruits are discarded, and they are hardly used. The quinic acid in ripe apples is extremely low, but it is contained in large amounts in unripe fruits. The asparagine content in unripe fruits is up to 0.3%. The polyphenols in immature fruits are about 1% in terms of chlorogenic acid. Apple polyphenols are extracted from this type of unripe apple because they contain caffeic esters based on chlorogenic acid, (+)-catechins and (-)-epicatechins, etc. It has special properties such as pure polyphenols such as dihydrochalcone and stilbene, apple condensed tannins, phlorizin, rutin, and trace amounts of triterpenoids, anthocyanins, and the like. In apple polyphenols, the ratio of pure polyphenols to condensed tannins is about 6:4. According to reports, in order to maintain the ultra-high freshness of fish, Japan applies cold seawater pre-treatment according to catch handling procedures to catches that have just been caught, and “apple polyphenols†or such additives during cold seawater treatment. The post-capture fish continue to be in a similar natural ecological environment, showing a sound habitat, which is extremely important for maintaining “natural tasteâ€.
Application of apple polyphenols to study the preservation of fish freshness Three quail clams and red eyelids were cut into salt water containing 0.01% apple polyphenols for 20 min, 10 min, and stored at 4°C. The results showed that: The added control group faded significantly after 2 days (squid cyan, red-eye silk red), the yellowish flesh, and the odor deteriorated; the freshness of the added group remained as it was 10 days later.
Fresh pork, salted pork, and salt were added. The additives were mixed while mixing. After mixing, they were stuffed into the intestine, heated at 70° C. for 40 min, sterilized, cooled, stored at 1° C., and the appearance and POV value were measured. The additive is apple polyphenol water (10%) or oil agent (10%) 0.4%, synthetic vitamin E (70%) 0.1%, the preservation result shows that the polyphenol water agent and oil agent are all more than VE effect. it is good. From the standpoint of the affinity to meat, the oil agent is more effective than the water agent.
Vitamins and pigments were prevented from being degraded by the addition of VC 1000 mg/kg in 100% apple juice (clarified), and then apple polyphenols were added at 0.05% and 0.1%, respectively, and stored at 30°C. The results showed that the presence of apple polyphenols was significant. The deterioration of VC is suppressed. Adding 0.01% of apple polyphenols to cool beverages containing beta-carotene or capsaicin for a strong anti-fade test showed that apple polyphenols have a strong anti-fade effect, especially against beta-carotene fade.
Apple polyphenols have been applied to the preservation of fish, but its functional research is still in its infancy, and its use in the field has great potential. From the point of view of its catechin multimer structure, in addition to the aforementioned functions, it may also have other unknown functions that need further development. In the health boom, people advocate the development of healthy natural food materials, and the unripe fruit is the waste left by the farmer's labor force “sweeping fruitâ€, allowing the unutilized resources to fully activate, which is exactly what the researchers expect. .
Apple polyphenols have important application value in food industry and health care. It can keep the freshness of aquatic products and livestock products, thereby prolonging the shelf life; it has anti-oxidation effect, eliminates the occurrence of odor, and prevents the deterioration of the quality of vitamins, pigments, flavonoids, oils, soft drinks, cakes, and breads. In terms of health care, it has functions such as prevention of dental caries, high blood pressure, suppression of variability, prevention of UV radiation, and enhancement of cosmetics.
The polyphenol residual ratio is an index of the heat resistance and acid resistance test. The heat resistance test was stored at room temperature for 1 year and the acid resistance test was stored at a pH of 2 to 10 for 1 week, with little effect on the polyphenol residual rate. The taste of apple polyphenols was slightly sweet, with a bitter taste, and the bitterness was 1/3 to 1/5 of the tea extract. But in the practical dose range, its taste is normal and acceptable.
From the perspective of the development and utilization of new resources and the development of new functional additives, the development of apple polyphenols and their effective use as soon as possible can add new members to China's food additives, inject new vitality, and serve the human food and health industry.
In the apple cultivation process, in order to ensure the size and quality of the fruit, it is often necessary to perform a “fruit thinning†treatment, and a large amount of unripe fruits are discarded, and they are hardly used. The quinic acid in ripe apples is extremely low, but it is contained in large amounts in unripe fruits. The asparagine content in unripe fruits is up to 0.3%. The polyphenols in immature fruits are about 1% in terms of chlorogenic acid. Apple polyphenols are extracted from this type of unripe apple because they contain caffeic esters based on chlorogenic acid, (+)-catechins and (-)-epicatechins, etc. It has special properties such as pure polyphenols such as dihydrochalcone and stilbene, apple condensed tannins, phlorizin, rutin, and trace amounts of triterpenoids, anthocyanins, and the like. In apple polyphenols, the ratio of pure polyphenols to condensed tannins is about 6:4. According to reports, in order to maintain the ultra-high freshness of fish, Japan applies cold seawater pre-treatment according to catch handling procedures to catches that have just been caught, and “apple polyphenols†or such additives during cold seawater treatment. The post-capture fish continue to be in a similar natural ecological environment, showing a sound habitat, which is extremely important for maintaining “natural tasteâ€.
Application of apple polyphenols to study the preservation of fish freshness Three quail clams and red eyelids were cut into salt water containing 0.01% apple polyphenols for 20 min, 10 min, and stored at 4°C. The results showed that: The added control group faded significantly after 2 days (squid cyan, red-eye silk red), the yellowish flesh, and the odor deteriorated; the freshness of the added group remained as it was 10 days later.
Fresh pork, salted pork, and salt were added. The additives were mixed while mixing. After mixing, they were stuffed into the intestine, heated at 70° C. for 40 min, sterilized, cooled, stored at 1° C., and the appearance and POV value were measured. The additive is apple polyphenol water (10%) or oil agent (10%) 0.4%, synthetic vitamin E (70%) 0.1%, the preservation result shows that the polyphenol water agent and oil agent are all more than VE effect. it is good. From the standpoint of the affinity to meat, the oil agent is more effective than the water agent.
Vitamins and pigments were prevented from being degraded by the addition of VC 1000 mg/kg in 100% apple juice (clarified), and then apple polyphenols were added at 0.05% and 0.1%, respectively, and stored at 30°C. The results showed that the presence of apple polyphenols was significant. The deterioration of VC is suppressed. Adding 0.01% of apple polyphenols to cool beverages containing beta-carotene or capsaicin for a strong anti-fade test showed that apple polyphenols have a strong anti-fade effect, especially against beta-carotene fade.
Apple polyphenols have been applied to the preservation of fish, but its functional research is still in its infancy, and its use in the field has great potential. From the point of view of its catechin multimer structure, in addition to the aforementioned functions, it may also have other unknown functions that need further development. In the health boom, people advocate the development of healthy natural food materials, and the unripe fruit is the waste left by the farmer's labor force “sweeping fruitâ€, allowing the unutilized resources to fully activate, which is exactly what the researchers expect. .
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