1.Introduction
Plant polyphenol is complex polyphenolic compounds exist widely in plants. Many fruits, such as apple, orange, grape, contain polyphenol.
It was found that apple polyphenol is a superior antioxidant, and its physiological activity is 100 times higher than that of tea polyphenol. In addition to being a natural and effective antioxidant, apple polyphenol can also produce synergistic effects with antioxidants such as VC. Japan has developed apple polyphenol for food antioxidants.
2.Features
1>Raw material.
The composition of unripe apple is similar to that of mature fruit, while the content is different, especially polyphenol, organic acids, amino acids and so on. The content of polyphenol in immature apple is 10 times higher than that in ripe fruit. Generally, unripe apples are used for polyphenol extraction.
2>Flow chart
Apple---Pretreatment---Extraction---Filteration---Isolation---Drying---Pulverization, mix, package
3>Flavor: slightly bitter with the flavor of apple, the bitter degree is 1/3-1/5 of tea polyphenol, no effect on products within the scope of use.
Solubility: Soluble in water with high solubility which is 10 times of tea polyphenol, has strong processing adaptability.
Stability: stable in powder form, and the properties and physiological functions remain unchanged for one to two years after preservation at room temperature. At the same time, it was found that apple polyphenol was very stable in the range of acid to neutral.
Safety: Apple is the foodborne raw material for Apple Polyphenol. With scientific technology, it is relatively safe and harmless within the range of use (far more than daily intake).
3.Main Activity
1>Anti-inflammation.The anti-inflammatory activity of apple polyphenol has been the focus of attention of Japanese scholars. Experiments suggest that apple polyphenol can be used for some specific dermatitis.
2>Antibacterial activity. Polyphenol with tannin is broad-spectrum resistant to microorganisms. The results showed that apple polyphenol had significant inhibitory effects on Gram-positive bacteria Staphylococcus aureus and Gram-negative bacteria Escherichia coli. Compared with tea polyphenol, whose antimicrobial activity has been confirmed by modern science, apple polyphenol is more effective.
3>Anti-oxidation, scavenging free radicals. Apple polyphenol, as the main antioxidant in apple, has attracted much attention worldwide. It has strong reducing ability and anti-oxidation activity, which make it a Superior additive in both functional food and cosmetics.
4.Application
Due to its diverse activities, researchers have studied the application of apple polyphenol in different fields, including medicine, chemicals, and food.
1>Supplement. Apple polyphenol has higher antioxidant effects than VC, VE and tea polyphenol, and are often used to develop functional foods.
2>Food Preservation. Food oxidation can lead to flavor deterioration. And apple Polyphenol has functions of deodorization, fresh-keeping, anti-oxidation and so on, which makes it a good ingredient to prevent food (meat products, aquatic products, sweets, beverages, etc.) oxidation and deterioration. Mixed with VC / VE has synergistic effects.
3>Cosmetics. In the field of cosmetics, polyphenol is often used for anti-aging, sun prevention, moisture-preservation, radiation protection, etc. Japanese researchers have confirmed that condensed tannins extracted from immature apples are anti-allergic. Although grape polyphenol is widely used by well-known brands such as Elizabeth Arden, Avon, Goose, Lancome, Apple polyphenol has a good application prospect in the future.
4>Pharmaceutical field.
5>Daily chemical products. According to literature and experiments, apple polyphenol can inhibit halitosis in saliva. In Japan, there are relevant chewing gum products on the market. At the same time, apple polyphenol can effectively inhibit dental caries. That is to say, apple polyphenol can be used in natural care toothpaste and antimicrobial toothpaste, and has broad application prospects in oral care products.
