Method for production of renaturated juice with native bioactive substances

FIELD: cosmetology, in particular cream production.

SUBSTANCE: claimed method includes preparation of fresh vegetable juice or mixture thereof, filtering, concentration at temperature up to 40°C followed by dissolution in structured water, obtained from plants, plant raw materials, slush, or in structured water, ionized, for example, with copper ions and optionally aseptic treatment of obtained product not causing denaturation, such as by membrane filtration method.

EFFECT: new matters for cosmetic products.

1 ex

 

There are different ways of obtaining biologically active substances (hereinafter BAS) from plants plant materials.

The industry uses a method of obtaining water extracts, concentrated aqueous extracts and dry the residue at a temperature of 60-100°C.

But irreversible denaturation of the protein occurs at 42-45°C.

When this connection between the individual molecules of the protein between a protein and other substances (carbohydrates, minerals, vitamins etc) are broken.

Heat treatment of monosaccharides destroys them at a temperature of 65-68°With, breaking their complex relationship with minerals, vitamins, etc.

Temperature from 50°and above destroys vitamins and enzymes.

Heat breaks the chemical bonds between mineral elements, on the one hand, and proteins, carbohydrates, fats, enzymes, etc. on the other. In the end, these severed mineral substances are in trudnousvoyaemoe form.

The biological activity of proteins due to their strictly ordered spatial structure, allowing to solve problems of recognition at the level of molecules, and also to fine-regulatory impact.

Recognition is the complementarity - mutual consistency of the two macromolecules, providing coupling of the antigen to the antibody is etc. Complementary patterns fit together like a lock and key. There are several levels of structural organization of proteins-primary, secondary, tertiary and Quaternary.

The term "denaturation" is usually applied to proteins, Denaturation is the loss of natural, native configuration of the molecules of proteins, nucleic acids and other biopolymers as a result of heating, the action of the ions of heavy metals, organic solvents, acids, alkalis, UV radiation, etc. is due to the rupture of non-covalent, weak bonds in molecules of biopolymers. Weak ties is supported by the spatial structure of biopolymers. Denaturation is usually accompanied by a loss of biological activity is enzymatic, hormonal, catalyst, etc. May be full or partial, reversible and irreversible. Denaturation does not break strong covalent bonds. The reverse process is called denaturaciei.

Water contained in plants and the body, is qualitatively different from the usual. This structured water. She has the same structure, which has water in the frozen state. After melting, the structure is preserved. High temperature and boiling destroys this structure. These "ice" water structure is the matrix of life. Living molecules in the body and plants enclosed in ice resh is woven as in the ideal case.

Ordinary water is chaotic accumulation of molecules, so this case for biomolecules is not suitable. When dissolved in structured water biomolecules become related to them Wednesday and remain in the native form.

Any liquid entering the body, is structured. This will consume energy. So you need to maximize the intake of structured water. High temperature and boiling disrupt the structure of water.

Get structured water can restava snow, ice or by low-temperature vacuum cooking vegetable, vegetable juice, for example, the apparatus of the vacuum cooking EVA-0212 manufactured by the firm "IRIDA", Izhevsk. This device provides ultimate vacuum of 10-20 mm Hg. In this vacuum, water boils at 30°C.

For getting structured water take fresh vegetable raw material, grind, on a centrifuge or a juicer, get the juice. The juice is filtered.

Pour the juice into the machine vacuum cooking. Include a vacuum pump. When the pressure drops to the minimum water boils at 30°C. Steam enters the cooler or condenser where it is converted to liquid and flows into the drive. Then there is a process of distillation at a temperature of 30°C. fresh vegetable juice, in which the water structure is wirawan by distillation at a low temperature, the resulting distillate. There is no destructive factor - high temperature. The structure of water remains.

Known "Method of obtaining the extract from plant material". As extractant use structured water. Patent 2232026. The disadvantage of this method is longer, within which is the whole technological cycle, which allows to some extent to follow the processes of oxidation and Autoterminal.

The purpose of this invention is to obtain denaturirovannykh juices with BAS in the native form.

This goal is achieved by the fact that takes on fresh plant material, which BAS are in the native form, is crushed and separated the juice, for example, on the juicer. Next, the juice is filtered. The apparatus of the vacuum melting at a temperature not exceeding 40°With the resulting concentrated juice. To obtain a dry residue used, for example, the drying gas is cooled.

The resulting dry residue juice, denaturation of which is dehydration, which means it will be reversible. In this state, the dry residue juice a certain time is stored without losing its quality. Before using the dry residue dissolved structured water.

The result is denaturirovannyj juice with BAS in the native form. To ensure that BAS renaturarea the nom juice are in the native form, will conduct the following experiment. It is described in the "Workshop on physiology of plants" edited by Ivanov, Moscow, 2001

Fresh plants and vegetable juices are the enzymes peroxidase, polyphenoloxidase, catalase and other

Catalase in the cells perform the function of neutralization very active and therefore dangerous for the life of the cells of the oxidant is hydrogen peroxide by catalyzing the reaction of 2H2About2+catalase=2H2O+O2.

When plants or juices are subjected to heat treatment, these enzymes are inactivated and are not defined. Take, for example, the plant aloe. Shred and on the juicer obtained, for example, 200 g of juice. Divide into three portions. One portion is discharged into a cone with a glass stopper and put through a tube to a tube, put the other end into the flask with water. To determine the enzyme catalase pour into a cone with fresh juice 10 ml of 5% solution of N2O2- hydrogen peroxide. If the enzyme is present, will be the release of oxygen, which we will see how the bubbles coming out of the tube, descended into the cone with water. In this case, there is the release of oxygen. Hence, the enzyme is present. The second portion of the juice to be heated by a spirit lamp. Then this cone pour the hydrogen peroxide. Close the tube with the tube. Allocation of bubbles from the tubes not observed. So, when naked is evanie enzyme catalase inaktivirovanie. The third portion of the concentrate and subjected to drying at a temperature up to 40°Since, as described above. Then dry the residue is placed in the cone and add structured water to the original volume of juice. There pour 10 ml of hydrogen peroxide. Closed by a stopper with a tube. We observed bubbling out of the tube, is lowered into the water. Hence, the enzyme catalase is present. This allows us to conclude that when the concentration of the juice, drying at a temperature up to 40°and subsequent dissolution in a structured water BAS not inactivated, and thus remain in the native form.

Example of preparation of dry residue from vegetable juices subsequent receipt denaturirovannykh juices and use them in the preparation of protective and preventive cream "Oro".

Cream of protective and preventive "ANCHAR"

THE 9158-001-00000117-2002

The certificate of compliance attached

The cream "ANCHAR"

Oil chamomile extract

Oil rosehip extract

Oil calendula extract

Oil wheat germ extract

Eucalyptus oil

Aloe Vera and so on

Cream "Oro" has protective-preventive properties against the damaging effects of physical, chemical, adverse environmental factors, moisturizes, regenerates and strengthens the skin. Stops inflammation, blade antiseptic, disinfectant properties, eases and relieves the manifestation of skin diseases (chronic dermatitis).

Apply 1-2 times daily on problem areas of the skin.

Take fresh plant material of the plant aloe Vera, and rosehips, shred and get a juicer juice. Juices Feltham. After filtering the juice concentrate. For example, up to 1/5 liter of the initial volume of the vacuum apparatus boiling at a temperature up to 40°C. Thickened the juices is placed in the bath.

The trays are placed in a special tube through which noise heated air produced by the fan is heated. The air is heated to 35°C. Blown heated air through the pipe trays to obtain a dry residue.

The dry residue is poured structured water and stir until it is dissolved.

Denaturirovannyj juices use for cooking cream "upas tree" instead of aloe Vera and rosehip extract.

If positive effects of the cream on the skin began to appear after 5-7 days of application, the new composition of the starting date of the manifestation of positive effects on the skin decreased by 1-3 days.

The attached summary table of the results of the use of phyto creams "upas tree" with a modified improved composition in the rehabilitation Center "Belovodye" in the Republic of Altai.

For aseptic processing is the most widely used method of pasteurization and sterilization. But high temperatures denature BAS. The method of membrane filtration is carried out at normal temperatures (up to 40°C). This absence of denaturing inactivating factors.

If necessary, the asepsis of the obtained product hold the membrane filtration method.

The method of obtaining denaturirovannykh juices with biologically active substances in the native form for use in the preparation of cosmetic creams, including the production of fresh vegetable juice or juice blends, filtration, concentration at a temperature up to 40°, drying thickened juices at a temperature up to 40°and the subsequent dissolution in structured water, obtained from plants, plant materials, the melting of ice, snow or structured water, ionized, for example, copper ions, and, if necessary, carrying out upgrades of product produced by a method that does not lead to denaturation, for example, the membrane filtration method.



 

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