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- Bamboo Leaf Flavonoids 10%Enhance immune function, anti-fatigue, anti-virus deodorization and aroma enhancement, natural antioxi
Bamboo Leaf Flavonoids 10%Enhance immune function, anti-fatigue, anti-virus deodorization and aroma enhancement, natural antioxi
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US $17.82 -10%
Ingredient: Bamboo Leaf Flavonoids 10%
Model Number: Bamboo Leaf Flavonoids 10%
Bamboo Leaf Flavonoids 10%Enhance immune function, anti-fatigue, anti-virus deodorization and aroma enhancement, natural antioxi
1. As a multifunctional food additive
Specific applications in various foods: bamboo leaf antioxidant AOB is a yellow or brown powder obtained from bamboo leaves. Its main antioxidant components include flavonoids, lactones and phenolic acids. The total flavonoid glycoside content measured by colorimetry is 30%, total lactone content is 15%, phenolic acid content is 7.5%. It can not only block the chain reaction of lipid oxidation, but also chelate transition metal ions. It also acts as a primary and secondary antioxidant. It has a peaceful flavor and taste, no medicinal, bitter and irritating odor, good water solubility, stable quality, and can effectively resist acidolysis, pyrolysis and enzymatic hydrolysis. It is suitable for a variety of food systems. Its versatility is reflected in: in addition to the high-efficiency anti-lipid oxidation, it is also a natural yellow pigment, which has the functions of antimicrobial, bacteriostasis, deodorization and aroma enhancement. Compared with similar products, its outstanding advantages also lie in its excellent performance in meat processing: it not only has antioxidant effect comparable to VE, but also can greatly reduce the amount of nitrate or nitrite, inhibit the formation of nitrosamines, improve the safety of meat products, and help to improve the quality of meat products when mixed with VC or isoVC. The color and texture of meat products can improve the commercial performance.
In view of AOB's excellent quality, high safety, no odor, low price, natural, nutritional and multi-functional, its application in the field of food includes but is not limited to the following aspects: edible oil (vegetable oil and fish oil, etc.), oily food (mayonnaise, etc.), meat products (Western and Chinese meat products), aquatic products. Products (shrimp, crab, fish, etc.), fruit juice, beverage (carbonated beverage, non-carbonated beverage, tea beverage), brewing wine (wine, yellow wine, beer), dairy products (fresh milk and milk-containing beverage), condiments (oyster oil, etc.), puffed food (hanging oil type), cakes, etc., recommended dosage is 0.005-0.05% (weight percentage). 。
1. Application of AOB in Western-style meat products.
In the process of sausage mixing and ingredient preparation, AOB was added in a certain proportion (by weight percentage of meat filling, dissolved in water beforehand), and tea polyphenols were used as control. The modified TBA method was used to evaluate the effect of AOB as an antioxidant in Western meat products by combining color difference determination, texture analysis and determination of nitrite content. Use effect. When AOB was added at 0.03% and nitrite and isoVC sodium were halved on the basis of the original formula, the most ideal product was obtained, which not only effectively delayed the oxidation of fat, inhibited the formation of MDA and increased the shelf life of starvation, but also significantly reduced the nitrite content in the finished product and improved the food safety. There were no adverse effects on the flavor, color and texture of enema. The comprehensive effect of AOB in Western enema was better than that of tea polyphenols, and showed synergistic antioxidant effect with isoVc sodium.
2. Application of AOB in Chinese sausage.
AOB is added to the ingredients (dissolved in water or wine beforehand, as a percentage of meat filling weight). The results showed that after adding 0.03% ABO on the basis of the original formula, the determination of POV and AV showed that the antioxidant performance of sausage was greatly improved; the nitrite content in the finished product was only 56% of the control; and the effect of adding 0.03% ABO was better than that of high dose group with 0.06% ABO. It can only significantly improve the oxidation resistance of the finished product, effectively remove nitrite, and further block the synthesis of nitrosamines. At the same time, it has no adverse effects on the color, texture and other sensory quality of the product, and is easy to be accepted by consumers.
3. Application of AOB in cured products
AOB was prepared into 0.03% water solution and TBHQ (dissolved in ethanol) with the same concentration was used as control. Jinhua ham slices with thickness of about 1 cm were dipped for 2 minutes to compare the effects on antioxidant performance and photosensitive quality of sliced ham. AOB can conceal the salted aroma of raw ham, but it tastes after boiling. There was no difference in taste and color difference between the two groups (p > 0.10). After storage for 11 days in oven of 50 (+1º) and C, AV and POV measurements showed that lipid oxidation was significantly inhibited and shelf life was significantly prolonged in AOB and TBHQ groups compared with the control group, and the effect of AOB was slightly better than that of TBHQ.
4. Application of AOB in aquatic products
After fishing, Macrobrachium rosenbergii and Eriocheir sinensis were put into clear water pond for 20 to 24 hours (oxygen enrichment), and 0.015% ABO was added into the temporary water. At the same time, some AOB antioxidant ingredients were ingested in shrimp and crab. After temporary cultivation, shrimp and crab were processed into soft cans and stored at room temperature, low temperature and high temperature respectively. Adding AOB in temporary water significantly enhanced the antioxidant capacity of the products. The color retention performance of the finished products was significantly better than that of the control (p < 0.05), and effectively inhibited the oxidation and fading of astaxanthin and the head of shrimp. The percentage of fat bags decreased significantly (p < 0.05) in the preservation experiment of 35 (+1-ordm) and C, which showed a certain antimicrobial and fresh-keeping effect. The content of malondialdehyde (MDA) in muscle homogenate of shrimp and crab was significantly lower than that of blank control after storage at room temperature for 3 months. As shown in the table
5. Application of AOB in puffed food.
Weighing 0.5g AOB, dissolving in 10ml 95% ethanol, then mixing with 1000g palm oil, Penglin reached the surface of the cake embryo (oil hanging rate 18-20%, oil hanging temperature 60 C) during the hanging process of the puffed snowcake, and packaging after cooling. Samples were placed in an oven of 70 +1-ordm; C to accelerate oxidation. Sample oil was extracted by Soxhlet extraction method at a certain time interval, and MDA content was determined by modified TBA method. AOB has better antioxidant effect than TBHQ, and is obviously stronger than tea polyphenols.
6. Application of AOB in condiments
Mayonnaise is an emulsified semi-solid food made from egg yolk and edible vegetable oil as the main raw materials and added with some auxiliary materials. It is a condiment with high nutritional value. Based on the basic formula (sunflower seed oil 70%, fresh egg yolk 14%, pure white vinegar 12%, canteen 2%, salt 1% and dry mustard 1%), AOB with different proportion was added, and tea polyphenols (TP) control group and blank control group were set up. The antioxidant properties of AOB and TP were compared by sensory evaluation, color difference analysis, determination of peroxide value (POV) and total carbonyl compound content (TCC). The results showed that the addition of AOB had no significant effect on the color and sensory quality of the product. The samples were accelerated oxidation at 45 C. POV and TCC values showed that the two antioxidants had no significant effect on the antioxidant activity. It can prevent oil oxidation and prolong the shelf life of mayonnaise. Among them, 0.03% AOB had the best antioxidant effect. When the blank control was rancid, the POV and TCC of the group were only 43.2% and 47.9% of the control respectively, and the effect of 0.03% AOB was better than that of the same dose of TP.
7. Application of AOB in High Temperature Sterilized Milk
Before instantaneous sterilization and filling of milk packaged in brick cartons at high temperature, AOB was added and the dosage was controlled at 75mg/L, which had no adverse effect on colloidal system and sensory quality of milk, and could significantly improve the anti-free radical and antioxidant activity of milk products. When AOB dosage was 75 mg/L, the scavenging OH capacity of milk was 200% of the control, which gave the product a new concept of health.
8. Application of AOB Ai Juice Beverage
With the addition of 120 mg/L ABO to the Vc-fortified canned orange juice beverage, the product not only has a unique cool taste, but also has bright color, stability and prolonged shelf life. Under normal temperature storage conditions, the reference substance without AOB had obvious darkening color, slight turbidity and quality degradation in 8 months, while the sample with AOB remained bright orange yellow until 12 months, and the system was stable and handsome. The loss of Vc was only about 1/2 of the control by HPLC. It showed that AOB could resist the oxidation of orange juice, stabilize anthocyanins and protect Vc, and had good compatibility with orange juice beverage system.
9. Application of AOB in Soft Drinks
When AOB is used in soft drinks (including carbonated drinks, non-carbonated drinks and tea drinks), it can be used as both antioxidant and nutritional fortifier. The dosage of AOB is generally controlled at 150-120 mg/L, and the amount of sucrose can be reduced appropriately. The main characteristics of AOB products are bamboo leaf fragrance, flavonoid-rich functional factors and low calorie. Clearing heat, quenching thirst, diuresis and diuresis are stable in quality. They are a new type of nutritional and health drink.
10. Application of AOB in Wine Brewing
When AOB is added to brewing wine (wine, yellow rice wine and beer), it plays a dual role of antioxidant and nutritional fortification. The amount of AOB can generally be controlled between 60 and 500 mg/L. AOB is added before filtration and filling of wine base. Taking Shaoxing Tapai rice wine as an example, when the AOB content was 150 mg/L, the ability of clarifying O-2 and OH in rice wine by chemiluminescence method was 40.0% and 28.5% higher than that of the original wine, respectively. After adding the same dosage of AOB to beer, the chroma increased slightly, the turbidity remained unchanged, and the turbidity after thermal stability test was significantly lower than that of control. Diacetyl recovery was significantly inhibited, and the antioxidant performance and storage stability were significantly improved. AOB has good compatibility with liquor body 3. Controlled within a certain range of additives, it not only keeps the original quality of liquor body, but also gives the product a delicate and mellow taste of Zhuxianghe River. It can be used as a natural multi-functional biological antioxidant for nutritional strengthening and quality preservation of liquor.
11. Application of AOB in Edible Oil
Soluble 10g AOB in 40g Span40 (heated if necessary), then add 50g Span80, mix it evenly, and prepare a fat-soluble AOB solution with a mass fraction of 0.10. When used, AOB is added according to the actual requirement of AOB in the oil, usually in the pure oil system (palm oil, soybean oil, sunflower seed oil, fish oil, etc.). 0.01-0.05%.
Bamboo leaf antioxidant (AOB) is a polyphenolic compound extracted and refined from bamboo leaves by patent technology. It is used as an antioxidant in food industry. Its antioxidant components include flavonoids, vinegar and phenolic acids. Among them, flavonoids are mainly flavonoid carboglycosides, including urticarin, isourticarin, Vitexin and isovitexin; endoacetic compounds are mainly coumarin and its glycosides; phenolic acids are mainly derivatives of cinnamic acid, including chlorogenic acid, caffeic acid and ferulic acid. The antioxidant action of bamboo leaves is characterized by blocking the chain reaction of auto-oxidation of fat, chelating transition metal ions and acting as primary and secondary antioxidants. It has strong anti-free radical activity, can scavenge many kinds of reactive oxygen species, has excellent antioxidant activity, effectively inhibits lipid peroxidation, has obvious inhibitory effect on the formation of malondialdehyde (MDA), the product of lipid peroxidation, can effectively scavenge nitrite, and block the synthesis of strong carcinogen - N-nitrosamine (NMDA). It also has strong bacteriostasis, and has certain inhibitory effects on Salmonella typhi, Gram-negative bacilli and positive cocci. AOB has a peaceful flavor and taste, no medicinal, bitter and irritating odor, good water solubility, stable quality, can effectively resist acid hydrolysis, pyrolysis and enzymatic hydrolysis, suitable for a variety of food systems. In some cases, it can also be used as plant yellow pigment. It is a natural, nutritious and multifunctional food additive. AOB can be widely used in a variety of food systems, with the effective additive content ranging from 0.005% to 0.05%. At present, the approved application fields are edible oil, meat products, aquatic products, puffed food, ready-to-eat cereals, baked food, fruit and vegetable juice (meat) beverage, tea beverage and fried food, the maximum usage is 0.5g/kg. According to the approved application areas, the maximum daily exposure of human body is about 137.5 mg, which is much lower than the corresponding ADI value. It is a safe and effective natural food antioxidant.
2. As a pharmaceutical intermediate
3. As a raw material or dietary supplement for health products
4. As an upscale skin care factor
5. As a green feed additive
6. As a special additive for beer
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