Preparation Of Bilberry Pomace Jiaosu And Its Application In Mask

Bilberry are nutrient-rich and are listed as one of the top five health foods by the fao,it is rich in anthocyanins,polyphenols,flavonoids,vitamins and other active substances,it has good preventive and inhibitory effects on cardiovascular diseases and inflammation.Whether bilberry is edible or medicinal,it has quite high economic value.However,the price of bilberry is very high because of its harsh growing conditions,scarce production and difficult storage and transportation.Because the anthocyanin content of bilberry is very rich,it is often used to extract anthocyanin,and the anthocyanin extraction of bilberry usually produces a large number of bilberry pomaces.These pomaces are often discarded as wastes,which not only cause resource waste,but also pollute the environment.But there are still many nutrients remaining in bilberry pomaces,such as anthocyanin,vitamin E,etc.If it can be fully utilized,it will not only make full use of this precious resource of bilberry,but also relieve the environmental pressure and it is suitable for the current era of green and sustainable development.In this paper,bilberry pomace,a by-product of anthocyanin extraction line,is the main research object,Bioenzyme was prepared and used as the main raw material to prepare high value-added active mask.First of all,we will enzymatic hydrolysis and fermentation of the bilberry pomace,and determine an optimal process.Then,we examine the composition of the Jiaosu,and we will add the Jiaosu to the facial mask.Finally,we’ll give the facial mask a comprehensive evaluation.The main work contents and conclusions are as follows:(1)In order to fully ferment the bilberry pomace,we will use the combination of cellulase and pectinase to form complex Jiaosus,and use it to enzymatic hydrolysis of bilberry pomace before fermentation.Taking the enzymatic hydrolysis rate as the index,we will determine the optimal enzymatic hydrolysis temperature,the optimal enzymatic hydrolysis time,the optimal amount of Jiaosu addition and the optimal pH by single factor test.Then,the orthogonal test is designed according to the results of single factor test,and the orthogonal test results were analyzed by means of variance analysis,range analysis and LSD method.The enzymatic hydrolysis process of composite Jiaosu finallydetermined after orthogonal test optimization is as follows: The enzymatic hydrolysis temperature was 50℃,the enzymatic hydrolysis time was 210 min,the addition amount of complex Jiaosu was 1.0%,and the pH was 5.0.Under these conditions,the enzymatic hydrolysis rate of bilberry pomace was 42.05±2.89%.(2)After enzymatic hydrolysis of bilberry pomace,a small amount of cranberry fruit and lemon were mixed to prepare the fermentation substrate,and lactobacillus plantarum was used as fermentation bacteria to ferment it.Then we carried out a single factor test with the activity of Superoxide dismutase(SOD)as the index,the aim is to determine the optimum fermentation temperature,fermentation time and inoculation amount of lactobacillus plantarum.According to the results of single factor test,the response surface test was designed to optimize the fermentation process.After determining the optimal fermentation process of lactobacillus plantarum,firstly,0.2% activated yeast was added to the fermentation substrate and fermented for 1d at 28 ℃,then 3.8% lactobacillus plantarum was added and fermented for 3d at 39℃.After the fermentation is finished,the filtrate is the vaccinium myrtillus Jiaosu.The contents of procyanidins,total flavonoids,total polyphenols and total sugars in the Jiaosu will be tested.The results showed that the optimum fermentation time of lactobacillus plantarum was 3d,the fermentation temperature was 39℃,and the inoculation amount of the fermentation bacteria was 3.8%.Under this condition,the maximum SOD activity could reach 78.017 u/mL.The content of total polyphenols,total flavonoids,procyanidins and total sugars in the Jiaosu was 0.48mg/mL,0.52 mg/mL,0.14 mg/mL and 2.29% respectively.(3)The tyrosine inhibition rate of the Jiaosu was tested,and then brown algae extract and other substances were added into it.After mixing,the mask solution was obtained.The mask solution was added to the mask paper,and then sealed and sterilized.The sensory index and physical and chemical index of the finished mask were evaluated,including the appearance character,pH value,heat resistance test,cold resistance test,etc.The moisturizing properties of the mask were tested by simulating human skin in vitro.Fifty subjects were selected to conduct sensory evaluation and skin test on the mask.The scoring indexes included the smell,viscosity,color,and comfort experience of the mask,and the final score was given.At the same time,the skin state was measured before and(4)after using the mask by the skin tester.The results showed that the inhibition rate of blueberry Jiaosu on tyrosinase was 8.2%.The mask is white,soft and slightly sticky with a slightly aromatic pH of 4.82.It has good heat resistance and cold resistance.After25 min moisturizing test,the moisturizing rate of the mask was 75.1%.The total score for the evaluation of the mask was 8.9,and the corresponding level was very good.Among the scores of each index,the color score of the mask was the highest,while the smell score of the mask was the lowest.In the skin test,the skin elasticity coefficient and moisture coefficient of the subjects significantly increased after using the mask,and the skin oil coefficient significantly decreased.