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    • 专利摘要:
    Procedure for obtaining a nutritional supplement and nutritional supplement. A method for obtaining a nutritional supplement comprising the grinding of a vegetable matrix containing carotenoids, vitamin c and polyphenols and the modification of the cell structure of the plant matrix by mechanical means is described. The mechanical means for modifying the cell structure of the cell matrix are ultrasound. Nutritional complements obtained by the aforementioned procedure and functional foods that contain them are described. Nutritional supplements have a higher bioavailability than untreated plant products. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2541792A1
    申请号:ES201530763
    申请日:2015-06-01
    公开日:2015-07-24
    发明作者:Juan Andrés CÁRCEL CARRIÓN；María Isabel HERNANDO HERNANDO；Mª Empar LLORCA MARTÍNEZ；María Desamparados QUILES CHULIÁ
    申请人:Universidad Politecnica de Valencia；
    IPC主号:
    专利说明:

    Procedure for obtaining a nutritional supplement and nutritional supplement.
    Technical Field of the Invention
    The present invention describes a process for obtaining a nutritional supplement suitable for the manufacture of functional foods with antioxidant capacity and improved bioavailability. The natural nutritional supplement is obtainable from
    a plant matrix comprising carotenoids, vitamin e and
    10 polyphenols by crushing and modifying the structure
    Cellular by mechanical means. Background of the invention
    In recent years, the intake of functional foods, nutrient-enriched foods that have healthy long-term effects, has been implemented. Different studies have shown a high
    correlation between the consumption of nutritional supplements and the
    reduction of the risk of suffering certain diseases, such as tumor processes, atherosclerosis, neurodegenerative diseases or reduction of inflammatory processes. The
    20 nutritional supplements have different active ingredients,
    such as vitamins, minerals, trace elements, fatty acids,
    amino acids or antioxidants, which are responsible for the pharmacological action.
    The manufacturing of functional foods is done through
    25 addition to food (milk, creams, sauces, juices) of nutritional supplements (vitamins, antioxidants, proteins). The prior art describes that ultrasound is used to dry products OR to leach certain compounds from a matrix to a solvent or to dry products.
    However, this process of obtaining functional foods It has several drawbacks.
    The synthesis or extraction of food supplements from a plant matrix is necessary. Chemical synthesis
    It produces secondary products and the use of toxic solvents is necessary.
    Extraction from a plant matrix by leaching also requires the use of solvents that must be subsequently removed. The extraction process can be improved by using ultrasound.
    Ultrasounds induce heating in the samples due to pressure differences caused by the shock of sound waves and can cause degradation of thermolabile active ingredients.
    Since the active ingredients of nutritional supplements are labile against temperature and are degraded in the presence of moisture and atmospheric oxygen, a loss of biological activity occurs during processing.
    Another problem associated with extraction is that due to the different polarity of the active ingredients it is necessary to use different solvents. To extract vitamin E, polar solvents must be used, while to extract carotenoids it is necessary to use apolar solvents.
    The plant material after extraction is a residue that is
    must refuse, even this waste can be highly
    pollutants
    Plant matter has a high water content and its storage without drying has a limited life due to microbial contamination. The dehydration process produces a loss in the organoleptic characteristics of the product so The resulting functional food is not satisfactory. Dehydration
    or lyophilization requires high energy consumption.
    Bioavailability is the fraction of an active substance that is absorbed by the intestinal tract. In order for the nutritional supplements to be therapeutically effective, they must be bioavailable and their active ingredients have a systemic absorption. The bioavailability of untreated vegetables can be reduced. Object of the invention
    The problem solved by the invention is to obtain a nutritional supplement with greater bioavailability, free of solvents, with a
    reduced energy consumption for obtaining, without losing
    Organoleptic characteristics and with a higher concentration of active ingredients: carotenoids, vitamin E and polyphenols, and high antioxidant capacity.
    The solution found by the inventors is a natural nutritional supplement formed by a crushed vegetable matrix with structural modifications at the cellular level produced by mechanical treatment. The modification of the cell structure by mechanical means is
    performed by ultrasound.
    For storage and commercialization, the nutritional supplement is vacuum packed in a thermo sealed container.
    Through the process that includes crushing, conditioning in a thermo sealed container and modification of the cell structure, the content of carotenoids, vitamin e, and polyphenols in the
    Natural nutritional supplements are respectively up to 43%, 6%, and 28% higher than the untreated plant matrix.
    Likewise, the antioxidant capacity is also 17% higher compared to untreated plant material.
    Another advantage associated with the process of obtaining is to avoid dehydration of plant material.
    5 In a preferred mode, the plant matrix is Capsicum annuum L. In a more preferred mode Capsicum annuum Lamuyo variety that does not contain capsicinoids.
    To guarantee the stability of nutritional supplements, they are packaged in vacuum sealed heat-sealed containers and frozen. The results after 3 months of storage at -80 ° C show no loss in the content of vitamin C, carotenoids and polyphenols. The nutritional supplements also do not show loss of their antioxidant activity. Definitions
    15 Active ingredient: molecule with biological activity: vitamin C, ca rotenoids, antioxidants, polyphenols.
    Nutritional supplement: composition that comprises different active ingredients together with other components without biological activity: fiber, pigments, stabilizers, sugars.
    20 Functional food: food enriched with nutritional supplements: milk, gazpacho, cream, sauce, jam. Description of figures
    Figure 1 shows the carotenoid content of the treated samples and the control sample
    25 Figure 2 shows the polyphenol content of the treated samples and the control sample
    Figure 3 shows the vitamin E content of the treated samples and the control sample
    Figure 4 shows the antioxidant activity of the treated samples and the control sample
    Detailed description of the invention
    The plant material used in the invention is Capsicum annuum L,
    Lamayo variety, however the invention can be carried out by other species that contain as carotenoid active ingredients,
    Vitamin E and polyphenols, such as tomatoes (Solanum Iycopersicum).
    The nutritional supplement is obtained from the sweet red pepper, Lamuyo variety, in a state of commercial maturation. The water content of the plant matrix is 90% determined by the Karl-Fisher method. The peppers are washed, they
    cut into pieces of approximately 15 mm, crushed in a
    blender, vacuum packed in a thermo sealed flexible plastic container, 80 grams per container, and subjected to a mechanical treatment that produces modifications, separations and breaks in the structure of the cells, both in the cell membrane and in the wall mobile.
    The structural modifications in the cells of the cell matrix are made by ultrasound with a frequency of 40 KHz and a power of 1200 W for 10-20 minutes at room temperature in a thermostatic water bath. The results obtained show that there are no differences regarding the time of ultrasound treatment.
    The nutritional supplement contains:
    - 0.009% by weight of carotenoids, expressed as beta
    carotene,
    - or .12% by weight of vitamin e,
    - 0.17% by weight of polyphenols expressed as gallic acid.
    The nutritional supplement has an antioxidant capacity greater than 1130 (~ moI / 100 g) expressed as Trolox.
    5 The content of carotenoids, vitamin e, and polyphenols is respectively up to 1.43, 1.06 and 1.28 times higher and statistically significant in the samples treated with the untreated control samples.
    Likewise, the antioxidant capacity of the treated samples is 1.17 10 times greater and statistically significant than the control samples.
    The organoleptic characteristics of the treated samples and the untreated control samples are the same.
    Samples for storage and preservation are ultra frozen at -800e, without showing degradation in three months of storage.
    The use of these natural nutritional supplements in the formulation of foods such as sauces, creams, purees, and gazpachos allows to develop functional foods and expand the supply of
    20 market in this type of products while meeting the expectations of a wider sector of the population.
    The examples detailed below compare the content of carotenoids, vitamin E, polyphenols and antioxidant capacity in
    the extracts obtained according to the invention and the untreated plant material. The quantification was carried out on pepper with a humidity
    90%
    Example 1. Carotenoid content.
    5 grams of pepper were extracted 5 consecutive times with 25 mL
    cold acetone with stirring and vacuum filtration. After the 5 extractions
    The color disappeared. A liquid-liquid extraction was performed with 50mL of diethyl ether and the necessary amount of 10% NaCl to get5 phase separation. The organic phase was dried with 2% Na2S04 andThe solvent was removed under reduced pressure at less than 35 ° C. Theresidues were dissolved in 200 mL of acetone. Theabsorbance at 450 nm. A beta calibration curve was performedCarotene as a pattern. Results expressed as ~ -carotene
    10 per 100 grams of fresh weight were:
    Pepper sample mg of B-carotene / l00 g
    Control 6.51 ± 0.34
    US 10 min 7.28 ± 0.44
    US 20 min 8.44 ± 0.21
    The molecules identified by gas chromography were lycopene, B-carotene, capsantin, B-cryptoxanthin, zeaxanthin and lutein.
    15 The modification of the cell structure by ultrasound produced a significant increase (p <0.05) of the carotenoid content (Figure 1). There were no significant differences (p> 0.05) between the two treatment times studied (10 and 20
    20 min)
    Example 2. Phenol content
    5 grams of pepper were homogenized with 25 mL of 96% ethanol with the help of an ultraturrax. The homogenate was centrifuged at 14500
    25 rpm for 20 min at 40C. The solutions were filtered. 25 mL of 96% ethanol was added, centrifuged and filtered. Supernatants were pooled and 100 mL filled with 96% ethanol. 1 mL of extract, 6 mL of double distilled water and 0.5 mL of Folin-Ciocalteu reagent were placed in a test tube and stirred briefly. At 3 min, 1 mL of sodium carbonate was added
    saturated (20%). Finally 1.5 mL of double-distilled water was added and allowed to stand in the dark for 90 min at temperature
    5 environment. After this time the absorbance of the sample was measured at a wavelength of 765 nm. The calibration curve was performed using different concentrations of gallic acid in 96% ethanol. The results are expressed as grams of gallic acid per 100 grams of fresh weight.
    Pepper sample g of gallic acid / 100 g
    Control 0.119 ± 0.005
    US 10 min 0.159 ± 0.007
    US 20 min 0.160 ± 0.008 The polyphenols present were: phenolic acids, flavonoids,
    hydroxycinnamates and flavo nas.
    15 The treatment of crushed pepper with ultrasound produced a significant increase (p <0.05) in the phenolic content (Figure 2). There were no significant differences (p> 0.05) between the two treatment times studied (10 and 20 min).
    20 Example 3. Vitamin C content The vitamin E content was determined by titration with chloramine T of 0.005 mol / L, using an automatic titrator, and a platinum electrode of combined iPt annular electrode. To 50 mL of distilled water was added 2 mL of sulfuric acid at 2 mol / L, and of
    25 1 to 5 mg of crushed pepper. Then 100 mL of IK was added and the mixture was titrated with chloramine T. Each mL of chloramine T
    consumed corresponded with 0.88 mg of vitamin C.
    Pepper sample mg of Vit C / 100 g
    Control 1.19 ± 0.01
    US 10 min 1.24 ± 0.01
    US 20 min 1.23 ± 0.02
    The treatment of the crushed pepper with ultrasound produced a significant increase (p <0.05) of the vitamin C content (figure 3). There were no significant differences (p> 0.05) between the two treatment times studied (10 and 20 min).
    Example 4. Antioxidant Capacity
    The antioxidant capacity of the crushed pepper samples was determined by the FRAP method (antioxidant power of iron reduction). 5 g of crushed pepper were taken, homogenized with 25 mL of 96% ethanol with the help of an ultraturrax. The homogenate obtained was centrifuged at 14500 rpm for 20 min at 40 C and filtered. 25 mL of 96% ethanol was added, centrifuged and filtered. The supernatants were mixed and brought to 100 mL with 96% ethanol. In each cuvette 30 ~ L of 20 distilled water, 30 ~ L of sample and 900 ~ L of FRAP reagent were placed. The cuvettes were incubated for 30 min in a bath at 370 C and the absorbance was measured at a wavelength of 595 nm. The calibration curve was performed using different concentrations of Trolox in 96% ethanol. The results are expressed as ~ moles of Trolox
    25 per gram of sample.
    Pepper sample Trolox (~ mol / l00 g)
    Control 1108.08 ± 32.79
    US 10 min 1229.49 ± 55.88
    US 20 min 1185.64 ± 37,481
    The ultrasonic crushed pepper treatment also produced a significant increase (p <0.05) in antioxidant capacity (Figure 3). There were no significant differences (p>
    5 0.05) between the two treatment times studied (10 and 20 min).
    Example S. Functional foods
    2 liters of mashed potatoes were prepared. A liter of mash is
    10 added a 1 red pepper of 280 grams crushed. To the other liter 280 grams of the nutritional supplement obtained by crushing and ultrasonic treatment were added for 15 minutes.
    The carotene content in both samples was determined. He
    15 carotene content in the puree enriched with the nutritional supplement was 1.40 times higher than the puree obtained with pepper
    without treating.
    No difference in organoleptic characteristics was observed between
    The two purees prepared.
    权利要求:
    Claims (9)
    [1]
     Claims
    1. Procedure for obtaining a nutritional supplement that includes:
    5 a) the crushing of a plant matrix containing carotenoids, vitamin C and polyphenols,
    b) the modification of the cellular structure of the plant matrix by ultrasound.
    [2]
    2. Method according to claim 1 characterized in that the
    10 vegetable matrix is conditioned in a flexible heat-sealed vacuum container.
    [3]
    3. Method according to claims 1-2 characterized
    because the modification of the cellular structure of the plant matrix is carried out by ultrasound.
    Method according to claim 3 characterized in that they are ultrasounds having a frequency of 40 kHz, a power of 1200 W and applied for 10-20 minutes at room temperature.
    [5]
    5. Method according to claims 1-4 characterized in that the nutritional supplement is ultra-frozen at -800e.
    [6 ]
     6. Method according to claims 1-5 characterized
    because the plant matrix is Capsicum annum, Lamuyo variety.
    [7]
    7. Natural nutritional supplement obtainable according to the method according to claims 1-6.
    [8]
    8. Natural nutritional supplement according to claim 7 characterized in that the content in:
    Carotenoids is 0.009% (pjp), expressed as B-
     carotene,
    Vitamin E is 0.12% (pjp),
    polyphenols is 0.17%, expressed as gallic acid and
    5 its antioxidant capacity is greater than 1130(~ mol / l00 g) expressed as Trolox.
    [9]
    9. Functional food containing the nutritional supplement according to claims 6-8.
    [10]
    10. A method to increase antioxidant capacity and
    The bioavailability of a plant matrix comprising vitamin e, carotenoids and polyphenols characterized in that the plant matrix is crushed and the cellular structure of the plant matrix is modified by ultrasound.
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    同族专利:
    公开号 | 公开日
    ES2541792B2|2016-04-11|
    引用文献:
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