Tea polyphenols can be used for food preservation and antisepsis, with no toxic side effects and safe eating. Tea can be preserved for a long time without deterioration, which is beyond the reach of other leaves, vegetables and flowers. The following is the research paper on the life application of tea polyphenols that I collected for you. I hope you will like it.
Green tea polyphenol (GTP) is a pure natural compound extracted from tea, and it is an important chemical substance with health care function in tea. Tea polyphenols are composed of more than 30 phenolic substances, which can be divided into four categories according to their chemical structures: catechins, flavonoids and flavonols, anthocyanidins, phenolic acids and catechins.
Keywords: tea polyphenols, food and application
The concept and properties of 1. tea polyphenols
Green tea polyphenol (GTP) is a pure natural compound extracted from tea, and it is an important chemical substance with health care function in tea. Tea polyphenols are composed of more than 30 phenolic substances, which can be divided into four categories according to their chemical structures: catechins, flavonoids and flavonols, anthocyanidins, phenolic acids and catechins.
Tea polyphenols are very stable, with a pH of 4-8. It is easy to deteriorate in case of strong alkali, strong acid, light, high heat and transition metals. They are stored in a cool, dark and dry place with a shelf life of two years. It is a safe and nontoxic additive. Sensory index of tea polyphenols: 1. Appearance: Tea polyphenol TVP20 is brown powdery solid, TVP40 and TVP50 are brown-green powdery solid with tea fragrance; Others are light yellow or light green powdery solids. 2. Description: This product is easily soluble in water and hydrous ethanol, and tastes bitter.
2. The role of tea polyphenols in daily life and food industry.
2. Application of1in food industry
Many functions of tea are due to the role of tea polyphenols in tea: tea polyphenols can be used for food preservation and preservation, without toxic side effects and safe to eat. Tea can be preserved for a long time without deterioration, which is beyond the reach of other leaves, vegetables and flowers. Adding tea polyphenols to other organic substances (mainly food) can prolong the shelf life, prevent food from fading, improve the stability of cellulose and effectively protect various nutritional components of food. Its main uses are as follows:
2. 1. 1 Used in cakes and dairy products.
For high-fat cakes and dairy products, such as moon cakes, biscuits, cakes, instant noodles, milk powder, cheese, milk and so on. Adding tea polyphenols can not only keep its original flavor, prevent rot, prolong shelf life, prevent food from fading, inhibit and kill bacteria, improve food hygiene standards and prolong food sales life. In addition, it can make the sweet "sour tail" disappear and taste sweet.
2. 1.2 for beverage production
Tea polyphenols can not only be used to prepare fruit-flavored tea, lemon tea and other beverages, but also protect pigments and vitamins in food, prevent food from fading and improve stability. It is said that its efficacy is 20 times higher than that of vitamin C, and tea polyphenols are used in the processing and preservation of fruit juice drinks. Adding 0.02% tea polyphenols can inhibit the odor of citrus juice. Adding 0.005-0.0 1% tea polyphenols to fruit juice, soybean milk, soda and other drinks can inhibit the degradation of vitamin A, vitamin B 1 and β-carotene, and ensure the effective finished product, product quality and various nutritional components of fruit juice drinks.
2. 1.3 is used for the preservation of fruits, aquatic products and vegetables.
Spraying low-concentration tea polyphenols solution on fresh fruits and vegetables can inhibit bacterial reproduction, maintain the original color of fruits and vegetables, and achieve the purpose of preservation and antisepsis. Soaking aquatic products with tea polyphenols solution has the functions of bacteriostasis, browning prevention and odor removal.
Livestock and meat products are 2. 1.4.
Tea polyphenols have good quality preservation and anti-loss effects on meat and its pickled products such as sausages, canned meat and bacon. Especially the heat-resistant spores in canned food, have the functions of eliminating odor and fishy smell and preventing oxidation discoloration.
2.2 Application of tea polyphenols in fried and baked products
Phenolic hydroxyl groups in tea polyphenols have the ability to provide active protons and can capture free radicals formed by automatic oxidation of oils and fats. It is a natural oil antioxidant, and its antioxidant activity is better than that of synthetic antioxidants. It can remove more than 98% active free radicals, interrupt chain reaction and prevent further oxidation of oil. It is an ideal natural substitute for BHT and BHA. Fried food generally contains about 20% oil, which is easy to oxidize and deteriorate after high temperature frying. Adding tea polyphenols can prolong its shelf life by 1-2 times. Free paper net.
2.3 the application of tea polyphenols in daily chemical industry
Oily raw materials such as oils, waxes and hydrocarbons commonly used in cosmetics, as well as spices and surfactants, are easy to react with oxygen in the air. Peroxides, acids and aldehydes produced after the reaction (automatic oxidation) are irritating to the skin, causing skin inflammation, discoloration and rancidity. Tea polyphenols are not only good oil antioxidants, but also have antibacterial and antipruritic effects, wound healing and capillary toughness. At the same time, it is also a good ultraviolet filter, which can reduce the formation of melanin in skin, remove freckles and age spots, and achieve the purpose of skin care. Adding tea polyphenols in edible oil storage can prevent and delay the automatic oxidative decomposition of unsaturated fatty acids, thus preventing the deterioration of oils and prolonging the storage period of oils and fats by more than one time.
2.4 Application of Tea Polyphenols in Agriculture
Tea polyphenols can remove lead and other metal ions from sewage, which is expected to be used in sewage treatment.
2.5 pharmacological effects of tea polyphenols
2.5. 1 anti-oxidation, anti-aging
Tea polyphenols can remove excessive free radicals produced in human body, protect cell membrane structure and slow down human aging. A large number of experiments show that tea polyphenols have obvious antioxidant activity, which is stronger than vitamin E. If they are used in combination with vitamin C and vitamin E, they also have synergistic effects.
2.5.2 Prevention of dental caries
Previously, it was thought that the anti-caries function of tea was the function of "fluorine" in tea soup. Fluorine can replace the hydroxyl group of hydroxyapatite in teeth to become fluorapatite, which makes enamel resistant to acid-producing substances. It has been clinically proved that tea polyphenols can strongly inhibit cariogenic bacteria, significantly reduce plaque and periodontal index, but have no effect on other beneficial microorganisms in the oral cavity.
Antibacterial and antiviral
Ancient medical books in China recorded that tea can treat inflammation. The antibacterial effect of green tea and scented tea is stronger than that of black tea, which is related to the different amounts of tea polyphenols contained in them. Some people think that the antibacterial effect of tea polyphenols is that polyphenols can precipitate bacterial proteins and denature and inactivate them. Modern scientific research believes that the efficacy of tea mainly comes from the inhibitory effect of catechin on a variety of pathogenic microorganisms such as botulinum, without damaging the proliferation of beneficial microorganisms such as lactic acid bacteria in the intestine, and has the function of cleaning the intestine. It is reported in clinical medical literature that tea soup is used to treat dysentery and inhibit the reproduction of pathogenic bacteria. Free paper net. Using the antibacterial and antiviral principles of tea polyphenols, catechins have been installed in air conditioners abroad to sterilize and remove viruses. Since 1998, new air conditioners have been on the market and received rave reviews.
2.5.4 Reduce blood lipid and inhibit atherosclerosis.
Tea polyphenols play an important role in biological fat metabolism, which can obviously inhibit the increase of cholesterol content in plasma and liver and promote the excretion of lipid compounds from feces. So it can not only prevent atherosclerosis, but also lose weight. A research team of Shanghai Medical University randomly administered tea polyphenols to 200 rural residents in Haimen City, Jiangsu Province for a period of 10 months. A double-blind controlled trial was conducted, and it was found that the total cholesterol and triglyceride in serum could be reduced by about 65,438+09%, and the ratio of high-density lipoprotein to low-density lipoprotein was increased by 36.65,438+0% before and after the experiment, indicating that tea polyphenols have the potential function of preventing hyperlipidemia, reducing coronary heart disease and atherosclerosis.
2.5.5 Various pharmacological actions
Tea polyphenols, especially catechin derivatives, have the functions of inhibiting the proliferation of cancer cells, anticancer and antimutagenesis. In addition, catechin derivatives can also reduce the toxic effect of heavy metals on human body and have anti-radiation effect. Free paper net. According to the anti-radiation function of catechin, an American company developed a foundation cream cosmetic. The remarkable function of this product is to prevent skin cancer caused by ultraviolet radiation and prevent early skin aging. Because tea polyphenols can protect the brain and prevent the damage of screen rays to the skin and eyes, the drinks processed with it are known as "drinks in the computer age".
2.6 enzyme engineering
Tea polyphenols is a natural product, which can combine with protein and enzyme through hydrogen bonds to form a precipitate, so that the enzyme can be separated from protein, thus ensuring the safety, hygiene and special requirements of enzymes used in food and medicine.
In a word, tea polyphenols have become a hot spot in medicine and food industry because of their medical and health care value. At present, in addition to tea polyphenols tablets and capsules, they are also widely used as antioxidants and food additives, and are used in cereals, oils, convenience foods, aquatic products, meat products, cooked products, condiments, sweets, beverages and other foods. Therefore, there is a great market demand.
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