U.S. patent application number 10/195275 was filed with the patent office on 2003-03-27 for food additives having enlarged concentration of phenolics extracted from fruits, and process of obtaining the same.
Invention is credited to Haddad, William F., Kutty, Vinod, Shure, Kenneth B..
Application Number | 20030059515 10/195275 |
Document ID | / |
Family ID | 24261963 |
Filed Date | 2003-03-27 |
United States Patent
Application |
20030059515 |
Kind Code |
A1 |
Haddad, William F. ; et
al. |
March 27, 2003 |
Food additives having enlarged concentration of phenolics extracted
from fruits, and process of obtaining the same
Abstract
Plant phenolics are extracted from macerated fruits and
vegetables, particularly from apple peels and apple cores, by
agitating the macerated fruit material with an organic solvent that
is acceptable in the food processing industry. After extraction and
removal of the bulk of the solid fruit material the solvent is
concentrated by distillation to provide a crude concentrate.
Undissolved solids are separated from the crude concentrate the
liquid portion of which is mixed with a carrier and spray dried to
provide a solid concentrate of plant phenolics. Solids which had
been removed from the crude concentrate are agitated with water to
provide, after filtration, a clear aqueous concentrate of plant
phenolics. The solid and liquid concentrates obtained in this
manner are used as food supplements, and as additives to beverages
and other food items, to provide the beverage or food item with a
quantity of plant phenolics which is at least comparable to and
which may exceed the plant phenolic contents of natural apple
juice.
Inventors: |
Haddad, William F.; (Santa
Clarita, CA) ; Kutty, Vinod; (Glendale, CA) ;
Shure, Kenneth B.; (Santa Monica, CA) |
Correspondence
Address: |
Gabor L. Szekeres
8144 E. Kaiser Boulevard, Suite 112
Anaheim
CA
92808
US
|
Family ID: |
24261963 |
Appl. No.: |
10/195275 |
Filed: |
July 15, 2002 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10195275 |
Jul 15, 2002 |
|
|
|
09566211 |
May 5, 2000 |
|
|
|
Current U.S.
Class: |
426/590 |
Current CPC
Class: |
A23L 33/105
20160801 |
Class at
Publication: |
426/590 |
International
Class: |
C12C 001/00 |
Claims
What is claimed is:
1. A nutritional product selected from a group consisting of a food
additive or food supplement, the product comprising: an extract of
a fruit or vegetable having a concentration of plant phenolics
which is equal to or is greater than approximately 1000 mg of
gallic acid equivalent per liter (GAE/l) when the extract is a
liquid, or includes approximately 0.2 per cent by weight or more
gallic acid equivalents of plant phenolics when the extract is a
solid.
2. The nutritional product in accordance with claim 1 which
comprises an extract of apples.
3. The nutritional product in accordance with claim 1 which is a
liquid aqueous solution of the plant phenolics.
4. The nutritional product in accordance with claim 1 which is a
solid.
5. The nutritional product in accordance with claim 4 which also
comprises a carrier selected from the group consisting of
maltodextrin, rice dextrin, modified starch and edible gums.
6. The nutritional product in accordance with claim 3 having a
concentration of plant phenolics which is equal to or is greater
than approximately 10,000 mg of gallic acid equivalent per liter
(GAE/l).
7. The nutritional product in accordance with claim 4 that includes
approximately 1.0 per cent by weight or more gallic acid
equivalents of plant phenolics.
8. The nutritional product in accordance with claim 2 which is an
aqueous solution and has a concentration of plant phenolics which
is equal to or is greater than approximately 10,000 mg of gallic
acid equivalent per liter (GAE/l).
9. The nutritional product in accordance with claim 2 which is a
solid and includes approximately 1.0 per cent by weight or more
gallic acid equivalents of plant phenolics.
10. The nutritional product in accordance with claim 9 which
comprises a carrier selected from the group consisting of
maltodextrin, rice dextrin, modified starch and edible gums.
11. An extract of apple peels and cores which is a food additive or
food supplement and has a concentration of plant phenolics which is
equal to or is greater than approximately 1000 mg of gallic acid
equivalent per liter (GAE/l) when the extract is a liquid, or
includes approximately 0.2 per cent by weight or more gallic acid
equivalents of plant phenolics when the extract is a solid.
12. The extract in accordance with claim 11 which is an aqueous
solution.
13. The extract in accordance with claim 12 that has a
concentration of plant phenolics which is equal to or is greater
than approximately 10,000 mg of gallic acid equivalent per liter
(GAE/l).
14. The extract in accordance with claim 12 that has a
concentration of plant phenolics which is equal to or is greater
than 28,000 mg of gallic acid equivalent per liter (GAE/l).
15. The extract in accordance with claim 11 which is a solid.
16. The extract in accordance with claim 15 that includes
approximately 1.0 per cent by weight or more gallic acid
equivalents of plant phenolics.
17. The extract in accordance with claim 15 further comprising a
carrier selected from the group consisting of maltodextrin, rice
dextrin, modified starch and edible gums.
18. The extract in accordance with claim 17 that includes
approximately 1.0 per cent by weight or more gallic acid
equivalents of plant phenolics.
19. A food product comprising a beverage to which the extract in
accordance with claim 11 has been added in quantity sufficient to
provide the beverage with approximately 100 mg GAE per liter or
greater concentration of plant phenolics.
20. A solid food product to which the extract in accordance with
claim 11 has been added in quantity sufficent to provide a single
serving of the food product with approximately 5 to 20 mg gallic
acid equivalent of plant phenolics.
21. A food supplement adapted for oral administration to humans,
comprising a pharmaceutically acceptable excipient and plant
phenolics extracted from a fruit or vegetable, a unit dose of the
supplement comprising the plant phenolics in a quantity which is
equivalent to 5 mg or more of gallic acid.
22. The food supplement in accordance with claim 21 that comprises
plant phenolics extracted from apples.
23. The food supplement in accordance with claim 21 that comprises
plant phenolics extracted from apple peels and cores.
24. A process for extracting plant phenolics from a fruit or
vegetable, the process comprising the steps of: macerating the
fruit or vegetable into particles; extracting the fruit or
vegetable particles with an organic solvent acceptable in the food
processing industry by agitating the particles with the organic
solvent; after extraction separating the bulk of the particles from
the organic solvent comprising extracted plant phenolics;
concentrating the organic solvent comprising the extracted
phenolics by distillation to approximately one tenth or less of its
original volume to obtain a crude concentrate of plant phenolics;
and removing solid material from the crude concentrate to obtain a
stock concentrate of plant phenolics.
25. The process in accordance with claim 24 further comprising the
step of reducing the stock concentrate to dryness to provide a
solid concentrate of plant phenolics.
26. The process in accordance with claim 24 further comprising the
step of agitating the solid material removed from the crude
concentrate with water to provide an aqueous solution having
insoluble suspended particles, and removing the water insoluble
suspended particles from the resulting aqueous solution to provide
a clear aqueous concentrate of plant phenolics.
27. The process in accordance with claim 25 further comprising the
step of agitating the solid material removed from the crude
concentrate with water to provide an aqueous solution having
insoluble suspended particles, and removing the water insoluble
suspended particles from the resulting aqueous solution to provide
a clear aqueous concentrate of plant phenolics.
28. The process in accordance with claim 25 further comprising the
step of adding a carrier selected from the group consisting of
maltodextrin, rice dextrin, modified starch and edible gums to the
stock concentrate before reducing the concentrate to dryness.
29. The process in accordance with claim 26 further comprising the
step of combining the clear aqueous concentrate of plant phenolics
with the stock concentrate and thereafter reducing the combined
concentrates to dryness to provide a solid concentrate of plant
phenolics.
30. The process in accordance with claim 29 further comprising the
step of adding a carrier selected from the group consisting of
maltodextrin, rice dextrin, modified starch and edible gums to the
combined concentrates before reducing the combined concentrates to
dryness.
31. A process for extracting plant phenolics from apples, the
process comprising the steps of: macerating apple peels; extracting
the macerated apple peels with an organic solvent acceptable in the
food processing industry by agitating the fruit or vegetable with
the organic solvent; after extraction separating the bulk of the
macerated apple peels from the organic solvent comprising extracted
plant phenolics; concentrating the organic solvent comprising the
extracted phenolics by distillation to approximately one tenth or
less of its original to obtain a crude concentrate of plant
phenolics; and removing solid material from the crude concentrate
to obtain a stock concentrate of plant phenolics.
32. The process in accordance with claim 31 further comprising the
step of reducing the stock concentrate to dryness to provide a
solid concentrate of plant phenolics.
33. The process in accordance with claim 31 further comprising the
step of agitating the solid material removed from the crude
concentrate with water to provide an aqueous solution having
insoluble suspended particles, and removing the water insoluble
suspended particles from the resulting aqueous solution to provide
a clear aqueous concentrate of plant phenolics.
34. The process in accordance with claim 32 further comprising the
step of agitating the solid material removed from the crude
concentrate with water to provide an aqueous solution having
insoluble suspended particles, and removing the water insoluble
suspended particles from the resulting aqueous solution to provide
a clear aqueous concentrate of plant phenolics.
35. The process in accordance with claim 32 further comprising the
step of adding a carrier selected from the group consisting of
maltodextrin, rice dextrin, modified starch and edible gums to the
stock concentrate before reducing the concentrate to dryness.
36. The process in accordance with claim 33 further comprising the
step of combining the clear aqueous concentrate of plant phenolics
with the stock concentrate and thereafter reducing the combined
concentrates to dryness to provide a solid concentrate of plant
phenolics.
37. The process in accordance with claim 36 further comprising the
step of adding a carrier selected from the group consisting of
maltodextrin, rice dextrin, modified starch and edible gums to the
combined concentrates before reducing the combined concentrates to
dryness.
38. The process in accordance with claim 31 wherein the organic
solvent is ethyl acetate.
39. The process in accordance with claim 36 wherein the organic
solvent is ethyl acetate.
40. The process in accordance with claim 37 wherein the organic
solvent is ethyl acetate.
41. The process in accordance with claim 31 wherein in the step of
macerating apple peels and apple cores are macerated and wherein in
the step of extracting the macerated apple peels and cores are
extracted.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention is in the field of food additives in
the form of products which contain extracts of fruits having
enlarged concentrations of naturally occurring phenolics. More
particularly the present invention is in the field of products and
additives to foods which products contain extracts of apples having
enlarged concentrations of phenolics. The present invention also
relates to the process of obtaining products used as food additives
having enlarged concentrations of phenolics, the process involving
extraction of phenolics from fruits, particularly from apples.
[0003] 2. Brief Description of Background Art
[0004] It has been known in the prior art that certain compounds or
ingredients, present in fruits, particularly in grapes and apples,
possess various benefits for human health apart from the well known
benefits of vitamins, minerals and other nutrients considered to be
the main ingredients of fruits. The terms "phenolics" or "plant
phenolics" have been developed and been adopted in the art for a
class or type of these compounds because these compounds include in
their formula a hydroxyl (OH) function attached to an aromatic
carbon atom in analogy to the well known chemical phenol, or these
compounds have a chemical structure closely related to or derived
from a compound having an aromatic (phenolic) hydroxyl group.
Usually plant phenolics have more than one aromatic (phenolic)
hydroxyl group. Generally speaking, plant phenolics have
antioxidant properties and have been shown in in vitro and in in
vivo studies to have positive effects on the human cardio-thoracic
condition. The phenolics isolated from fruits, primarily from
apples, include gallic acid, flavan-3ols, flavonols, phloridzin,
cinnamates, hydroxymethyl furfural and anthocyanins. A publication
titled "VINOX.TM. (Grape Seed Extract) Technical Publication I" by
Polyphenolics, Inc. Burlingame Calif., describes the health
benefits obtained as a result of consumption of phenolics and
related compounds found in grapes and wine (particularly red wine),
and identifies by chemical structure several phenolic compounds
found in grape seeds. Apples are a rich and well known source for
phenolics, and the phenolics are primarily concentrated in the
peel. A publication by Pearson et al titled "Apple Juice Inhibits
Human Low density Lipoprotein Oxidation", in Life Sciences 1999
Volume 64, No. 21 pp 1913-1920, describes human health benefits
provided by the consumption of phenolics in apple juice.
[0005] Because of the richness of apples as a source of
plant-phenolics and because of the availability of apple peel and
core as a relatively economical raw material, efforts in accordance
with the present invention to produce isolates containing high
concentration of phenolics have been focused on apple peel and
apple core serving as a source.
SUMMARY OF THE INVENTION
[0006] It is an object of the present invention to obtain from
fruits, and particularly from apples, an extract which is rich in
natural phenolics of the fruit and which is utilized as a
supplement or additive in various food products.
[0007] It is another object of the present invention to obtain from
fruits, and particularly from apples, an extract which is rich in
natural phenolics of the fruit and which does not impart an
unnatural or undesired taste component to the food product in which
it is used.
[0008] It is still another object of the present invention to
provide food products such as beverages, dairy products, frozen
products, jams, jellies, preserves, and confectionary products
which have an enlarged concentration of phenolics that have been
extracted from fruits, particularly from apples, in accordance with
the present invention.
[0009] The foregoing objects and advantages are attained by a
product or products that is obtained first by extracting fruit with
an organic solvent such as ethyl alcohol, ethyl acetate or like
solvent that is compatible with use in the food processing
industry. The extract of the fruit in the organic solvent is
thereafter processed by removing the bulk of the solvent by
distillation or evaporation to obtain in the residue of the
distillation a concentrated extract which contains water and some
residual organic solvent. The concentrated extract is thereafter
separated into water soluble and water insoluble products in
process steps, which include filtration of solid material that
precipitates out from the liquid residue, and re-dissolution in
water of the water soluble portion of the solid material that had
been obtained by filtration of the residue. After solids have been
removed by filtration, the liquid concentrate is optionally mixed
with a nutritionally acceptable carrier, such as maltodextrin, rice
dextrin, modified corn starch or other carrier, and the residual
organic solvent is substantially completely removed by spray drying
or like drying process effective to yield a solid product. The
liquid concentrates , the dried solid products and solutions of the
dried solid product which may be obtained by redissolving the dried
solid products, contain high concentrations of phenolics. When in a
liquid form the concentration of phenolics is at least
approximately 1000 mg Gallic Acid Equivalents (GAE) per liter. When
in a solid form, such as the spray dried product obtained from the
liquid concentrate, the concentration of phenolics depends on the
amount of carrier or carriers added and on the moisture content of
the solid. Preferably the spray dried solid product contains at
least approximately 10 mg gallic acid equivalent (GAE) per gram of
solid.
[0010] The liquid concentrate, dried solid product or their
solutions can be added to diverse types of food products, such as
beverages, dairy products, frozen products, jams, jellies,
preserves, and confectionary products to provide or enrich the
products with fruit phenolics.
[0011] The features of the present invention can be best understood
together with further objects and advantages by reference to the
following description, taken in connection with the accompanying
drawings.
BRIEF DESCRIPTION OF THE DRAWING FIGURES
[0012] FIG. 1 is a chart of block diagrams, showing the presently
preferred embodiment of the process of the invention, illustrating
the products obtained in the process of the invention.
[0013] FIG. 2 is a schematic illustration of the preferred
apparatus used in a step of the process of the invention, wherein
organic solvent that had been used for extraction is recovered by
distillation, and the extract of the fruit is concentrated.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0014] The following specification taken in conjunction with the
drawings sets forth the preferred embodiments of the present
invention. The embodiments of the invention disclosed herein are
the best modes contemplated by the inventors for carrying out their
invention in a commercial environment, although it should be
understood that various modifications can be accomplished within
the parameters of the present invention.
[0015] In accordance with the present invention naturally occurring
phenolics are extracted from fruits, and a liquid or solid
concentrate product is obtained which is significantly enriched in
phenolics and which is utilized as an additive to various and
diverse food items to provide the food item with a significant
quantity of phenolics originating from the fruit. The terms
"phenolics", "fruit phenolics" or "plant-phenolics" are used herein
substantially interchangeably and in the manner normally used in
food chemistry and related art. That is, these terms refer to
non-toxic substances naturally occurring in plants (primarily in
fruits with special emphasis on apples) and which have an aromatic
hydroxyl group and react like gallic acid in various reactions and
assays, such as the art-accepted Folin-Ciocalteau reaction or
assay. As is known and is illustrated below, gallic acid is
3,4,5-trihydroxybenzoic acid, and the Folin-Ciocalteau reaction or
assay is commonly used in the art to quantitatively measure
phenolics, the amount or concentration of which is expressed in
terms of equivalents to gallic acid (Gallic Acid Equivalent per
liter; GAE/l). The phenolic compounds included in fruits, and
extracted therefrom in accordance with the present invention
include flavan-3ols, flavonols, phloridzin, cinnamates,
hydroxymethyl furfural and anthocyanins. 1
[0016] gallic acid, 3,4,5-trihydroxybenzoic acid
[0017] The process of the present invention may be practiced on any
fruit that contains a substantial quantity of plant-phenolics so
that the extraction process is worthwhile and economical. However,
the primary source of plant-phenolics in accordance with the
present invention comprises apples, the preferred embodiment of the
process is practiced on apples and the preferred product contains
plant-phenolics extracted from apples. Therefore, the process and
products are hereinafter described with reference to the preferred
embodiments which utilize apples as a source. Nevertheless, it
should be understood that the invention per se is not limited to
apples, rather it can be applied to any fruit, and any vegetable
that contains a substantial quantity of plant-phenolics, comparable
within 1 or 2 orders of magnitude to the quantity of phenolics
contained in apples.
[0018] The phenolic ingredients are extracted from apples (or other
fruit) in accordance with the invention by using an organic solvent
which is compatible with food production (food grade solvent).
Ethyl acetate and ethyl alcohol are the preferred solvents. As is
known, ethyl acetate has only limited solubility in water (not
completely miscible with water) whereas ethyl alcohol is completely
miscible with water. Moreover, as is known, sugars and related
compounds which are of no particular value in the phenolic extracts
of the present invention tend to have greater solubility in ethanol
or in ethanol-water mixtures than in ethyl acetate. For this
reason, the preferred solvent used in the extraction process in
accordance with the present invention is ethyl acetate.
[0019] The fruit to be extracted, such as apple peel and apple
cores are preferably macerated, ground or cut into small pieces
prior to extraction so as to increase their surface area and render
the extraction process more efficient. Apple peels and apple cores
serve as particularly advantageous raw materials in accordance with
the present invention, because the peels are known to be
particularly rich in plant-phenolics, and because apple peels and
cores are available at economical price.
[0020] The solvent, preferably ethyl acetate is preferably used in
a 2 to 1 ratio weight by weight (w/w) of solvent to the macerated
apple peel and cores, however, a larger or smaller solvent to fruit
ratio would still provide satisfactory results and is within the
scope of the invention. Preferably the process of extraction is
conducted at below ambient temperature in order to minimize loss of
solvent by evaporation. The extraction process is conducted in
equipment normally used in the food industry, for example in a tank
provided with efficient stirring or agitating mechanism. The length
of time of the extraction step is not considered critical, however
the extraction is preferably conducted for sufficient length of
time during which substantially all extractable phenolics of the
fruit are passed from the fruit into solution in the organic
solvent. Generally speaking a number of hours are required for this
purpose; in the preferred embodiment of the process apple peels and
cores are extracted for approximately 4 hours.
[0021] After the extraction process has been completed and stirring
or agitation has been discontinued a separate layer of the solvent
is formed when ethyl acetate (or other non-water miscible) solvent
is used. The solvent layer is separated from the aqueous layer
which tends to contain the bulk of the solid material, namely the
macerated fruit particles from which the phenolics had been
extracted. At this stage of the process the aqueous layer, and the
macerated fruit particles are discarded. In the event ethyl alcohol
is used as the solvent, then there is no separation of aqueous and
organic layers after agitation or stirring is discontinued. In this
case, the bulk of the macerated fruit particles are removed from
the solution by straining, filtration or centrifugation, utilizing
equipment well known and commonly used in the art for such
operations. By these techniques an aqueous ethanol solution is
obtained which is substantially free of suspended coarse solid
particles. However, when the organic solvent is ethyl acetate (or
other non water miscible solvent) the organic solution obtained by
separating the aqueous and organic layers tends to contain some
suspended solid material, which does not necessarily need to be
removed by filtration before the next step.
[0022] The next step in the process of the present invention is
recovery of the bulk of the solvent used in the extraction process,
and concentration of the extract. This is accomplished in a
distillation apparatus that is schematically illustrated in FIG. 1.
The apparatus, which is constructed in accordance with known
techniques and principles in the food and related chemical
industry, includes a vessel 20, equipped with stirrer 22, heater
24, and a water cooled condenser 26 having a discharge valve 28 for
condensed liquid. The solution of phenolics obtained in the
extraction step is charged into the vessel 20, and the vessel 20 is
heated to bring the solvent to boil. Substantially pure solvent is
collected through the discharge or solvent collection valve 28. The
recovered solvent can be used again for extraction of macerated
fruit material. Generaly speaking, concentration of the extract is
performed by distilling off solvent until the weight of the extract
is approximately 5 to 15 percent of its original weight. Generally
speaking, approximately 75 to 95 % of the solvent which had been
charged into the vessel 20 is recovered in this manner and is
preferably kept refrigerated for another step of extraction. The
distillation and concentration process requires several hours.
[0023] The material remaining after distilling off of the bulk of
the solvent comprises water (originating primarily from the fruit)
some residual solvent, suspended solid material, and dissolved
solid material, comprising the bulk of the desired phenolics. For
the purposes of the present description this crude concentrate is
termed product A. Starting with approximately 100 lb of macerated
fruit particles, a typical range of weight of product A is between
5 to 15 lb, that is approximately 5 to 15 per cent by weight of the
weight of the fruit particles. Product A is removed from the vessel
20 of concentration/distillation through discharge valve 30.
[0024] Undissolved solids are preferably removed from this
concentrate (product A) by filtration (the first filtration),
centrifugation or other procedure well known in the art. The solids
removed in this manner comprise a relatively small percentage of
the total weight of the concentrate (approximately 1 to 3 % by
weight) and include materials and substances that are substantially
insoluble in water (water insolubles), and are of no further
interest in the process of the invention. The solids removed by the
first filtration (or like procedure) from the liquid concentrate
also include phenolic and related substances that can be
re-dissolved in water. For this reason, the solids obtained by the
first filtration of the concentrate are treated (agitated) with
water in an amount which is approximately 5 to 15 times the weight
of the solids, yielding a solution still having the water insoluble
solids undissolved and suspended in the solution. The water
insolubles are removed from the latter solution by filtration (the
second filtration) or like method (such as centrifugation) to
provide a substantially clear and concentrated solution of
phenolics (clear solution, also termed solution A1). The water
insoluble solids that have been removed by filtration (or like
operation) from solution A1 are not considered useful in accordance
with the invention, and are discarded. The clear solution (product
A1) obtained in this manner comprises only a relatively minor
portion of the plant-phenolic concentrate of the present invention.
Nevertheless, this product is highly useful, as it is clear (not
opaque or cloudy) and for this reason it can be used as an additive
in beverages which for aesthetic or other reasons should be clear
and not opaque or cloudy. Alternatively, and optionally the clear
solution (A1) is combined in accordance with the present invention
with the major portion of the liquid concentrate (solution B) that
is obtained after distillation and the first filtration (or like
process) of solid removal from the concentrate. The clear solution
A1 contains several times greater concentration of plant phenolics
than a natural juice that would be obtained by state-of-the-art
juice making procedures from the fruit. Thus in the preferred
embodiment solution A1 contains at least approximately 10 times
greater concentration of plant phenolics, as determined by the
art-accepted Folin-Ciocalteau assay for gallic acid equivalents
(GAE), than natural apple juice. Since natural apple juice usually
has a concentration of approximately 100 mg GAE per liter (as
determined by the Folin-Ciocalteau assay) product A1 has a
concentration of at least approximately 1000 mg GAE/liter,
preferably it has a approximately 10,000 or more mg GAE/liter.
[0025] The majority of the extracted phenolics is contained in the
liquid concentrate that has been obtained after distillation and
the first filtration. This liquid product (solution B) contains at
least approximately 1000 mg Gallic Acid Equivalent per liter, and
typically contains plant-phenolics in concentrations of
approximately 10,000 or more mg GAE/liter. Because only a small
weight percentage of the concentrate (product A) has been removed
in the form of undissolved solids in the first filtration, product
B still weighs approximately 5 to 15 per cent by weight of the
weight of the fruit particles.
[0026] Liquid product B typically has some opacity, although does
not include any readily filterable solid material. In accordance
with a preferred embodiment of the process of the present
invention, liquid product A1 is added to liquid product B, thus
combining the two fractions of water soluble plant-phenolics.
Further, in accordance with a preferred embodiments of the present
invention liquid product B itself, or in combination with liquid
product A1, is spray dried to provide a solid concentrated
phenolics material. The spray drying process is best performed
after a suitable carrier is added to the liquids, because without a
carrier the concentrate of phenolics tends to be tacky, sticky and
difficult to handle. Thus, the purpose of the carrier is to render
the spray dried concentrate of phenolics less sticky, more
manageable and to add bulk to the material. Suitable carriers for
this purpose are maltodextrin, rice dextrin, modified corn starch,
modified starch from other sources and edible gums. The presently
preferred carrier is maltodextrin. Preferably the carrier is added
to the liquid concentrate (combined liquid products A1 and B) in an
amount which equals in weight with the weight of the liquid
product, although a wide range of weight of the carrier relative to
the weights of the liquid concentrate can be used. The liquids A1
and B containing the added carrier are then spray dried to provide
a solid concentrate of plant phenolics. This latter, solid product
is termed product A3. During the process of spray drying any
remaining organic solvent (such as the ethyl acetate) is
substantially removed from the product.
[0027] It will be recognized by those skilled in the art that
instead of spray drying other like processes known in the food
processing and related arts can also be used to obtain the solid
plant-phenolics with added carrier from the liquids A1 and B. It
will also be recognized by those skilled in the art that the
concentration of plant phenolics in the spray-dried product A3
depends not only on the concentration of plant phenolics in the
liquids, but also on the amount of carrier which is added to the
liquids prior to spray drying, and also on the residual moisture
content of the solid product A3. Nevertheless, what is attained
within the scope of the present invention is a solid product, a
relatively small amount of which can be added to a food product
(for example to a beverage) to enrich the food product with at
least as much plant phenolics as would be available in a single
serving of natural apple juice. As noted above, natural apple juice
usually has a concentration of approximately 100 mg GAE per liter.
The solid product A3 obtained in accordance with the present
invention usually has such a concentration of plant phenolics that
approximately 1 gram of product A3 when added to approximately 100
grams of a beverage (or other food) will provide at least the same
concentration of plant phenolics as would be available in natural
apple juice. This means that the solid material usually contains 10
mg of plant phenolics per gram, that is approximately 1 per cent by
weight of plant phenolics or more are present in the solid
material. Because, as noted above, the concentration of plant
phenolics in the spray dried solid product A3 depends on several
factors such as the amount of added carrier and retained moisture,
solid extracts of fruits in the nature of product A3 having a
concentration of approximately 0.2 weight percent or greater of
plant phenolics (as measured by the Folin-Ciocalteau assay) is
contemplated to be within the scope of the invention.
[0028] When the spray-dried concentrate A3 or the liquid
concentrate B or A1 are added to a food product that is not a
liquid, such that the resulting concentration of plant phenolics
cannot be readily expressed in terms of gallic acid equivalent per
liter, then sufficient quantity of the concentrate A3 (or of the
concentrate A1) is added so as to provide a customary single
serving of the food product with plant phenolics equivalent to
approximately 5 to 20 mg of gallic acid. In other words sufficient
quantity of the concentrate A3 (or of the concentrate A1) is added
to the food product to provide a customary single serving of the
food product with as much plant phenolics as is available in a
single customary serving of natural apple juice.
[0029] The clear liquid product A1 is eminently suitable as an
additive to beverages where clarity (lack of opacity) is desired
for aesthetic or other reasons. Typically, approximately 3 grams of
this liquid product are added to 100 mls of a beverage to provide a
beverage having about the same concentration of plant-phenolics as
natural apple juice. Those skilled in the art will readily
recognize that the exact amount to be added depends on the actual
concentration of plant phenolics in A1, which can be readily
determined by the standard Folin-Ciocalteau assay.
[0030] The liquid product A1, and the solid product A3 are used as
additives or supplements in several and various types of foods and
beverages, such as juices, baked goods, frozen foods, dairy
products, jams, jellies, preserves, confectionary items and others.
In most of these applications the slight opacity of beverages which
may occur as result of adding solid product A3 does not represent a
problem. A particularly preferred use of these products is a cola
beverage, containing cola flavor, high fructose corn syrup, caramel
color, phosphoric acid, water, carbon dioxide and a quantity of
product A3 which is sufficient to provide a concentration of
approximately 100 mg GAE/liter to the beverage, such as natural
apple juice. Usually, approximately 1 gram of product A3 per 100 g
of the beverage provides this concentration. Those skilled in the
art will readily understand that a greater amount of product A3 or
of the liquid product A1 can be added to any food product to
provide a larger concentration or unit dose of plant phenolics than
what would be available in natural apple juice.
[0031] The products of the present invention, liquid A1 and
particularly the solid product A3 can also be packaged, distributed
and used as a dietary of food supplement to provide plant phenolics
to human users to be taken orally, and not as a component of a
beverage or other food product. Thus, the solid and/or liquid
extracts A1 and A3 products may be combined with pharmaceutically
and nutritionally acceptable excipients to provide liquid droplets,
or gels, capsules, tablets or any other usual form of orally
ingestible delivery vehicle, preferably in such quantity that a
unit dose, such as a single tablet, capsule, gel capsule or the
like of the formulation contains at least approximately as much
plant phenolics as a single serving of natural apple juice would.
This means that a single dose or unit of the formulation would
contain approximately 5 to 20 mg or more of plant phenolics. Thus,
in the exemplary but actual situation of the solid product A3
having a concentration of 10 mg GAE per gram of solid product, the
unit dose of the formulation contains approximately 0.5 to 2 or
more grams of the solid product A3, and a pharmaceutically
acceptable excipient.
Specific Example
[0032] Extraction
[0033] The block diagram of FIG. 1 illustrates the process of the
herein described specific example. Apple peel and cores were
acquired immediately after the peeling process. The apple peels and
cores were macerated in order to increase surface area for better
extraction, using a commercial Reitz-angle disintegrator. 100 lb.
of chilled macerated peels and cores were then placed in a
stainless steel tank, extracted with 200 lb. chilled ethyl acetate
FCC (99%+purity) in a 1:2 ratio (wt/wt) with propeller agitation
for four hours. The extraction was carried out at 40.degree. C. to
prevent solvent loss due to evaporation. The mixer was then turned
off and the peel was allowed to settle for 30 minutes. The solvent
(ethyl acetate) layer on top was removed from the tank.
Approximately 80-83% of the solvent was recovered.
[0034] Distillation
[0035] All of the ethyl acetate solvent removed after extraction
was charged into a 100-liter distillation unit designed for solvent
recovery. The weigh of the material charged was approximately 165
lb. The mixture was heated using an external electrical element to
78.degree. C. and allowed to boil and distill until volume in unit
was reduced to 7-12% of original weight. This process took 8-12
hours. There was no reflux during the distillation and the
temperature of the distillate during collection was 78.degree. C.
Approximately, 88-92%, by weight, of the solvent charged into the
distillation unit was collected as distillate and kept chilled in
separate containers for re-use in subsequent extractions. The
material left in the unit that was the crude concentrate (material
A) was collected from the vessel through a discharge valve.
[0036] Phenolic recovery
[0037] The crude concentrate (material A) remaining in the
distillation unit contained plant phenolics, water, and ethyl
acetate. Material A weighed between 7 and 10 lb. The percentage of
dissolved plus undisolved suspended solids in this product was
determined using an Ohaus MB200 Moisture Analyzer and was found to
be between 7 and 12%. Material A was then subjected to a filtration
step on Whatman #4 filter paper (by gravity) to remove the
undissolved solid material from the liquid concentrate which after
removal of the insolubles is termed product B. After air drying the
weight of the solids removed from crude concentrate (material A)
was approximately 100-120 grams. This solid contained phenolics
(and other materials) insoluble in water and also phenolics which
were dissolved when the solids were treated with water (1000 to
1200 grams, approximately 10 times the weight of the solids) at
40.degree. C. with agitation for approximately two hours. Insoluble
solids were removed by passing the aqueous solution through a
Whatman #4 filter under the force of gravity. The filtrate is a
clear yellow liquid (product A1). The insoluble material removed by
the filter paper was discarded.
[0038] The clear filtrate (product A1) contains water-soluble and
dispersible phenolics. As measured by the Folin-Ciocalteau assay
product A1 contained approximately 2800 mg GAE/Kilo, that is it
contained approximately 28 times greater concentration of plant
phenolics than natural apple juice. Approximately 1000 to 13000
grams of this product was obtained. Product A1 was mixed with
product B thoroughly. The resulting dark liquid product weighed
approximately 10 lb. and was blended with 10 lb. of Arancia
Amidex.RTM. DE10 food grade Maltodextrin, in a 1:1 ratio and spray
dried using a commercial spray drier with the following
settings:
[0039] Inlet temperature=200.degree. C.
[0040] Outlet temperature=90.degree. C.
[0041] The solid product obtained in the spray drying process is
termed product A3. As measured by the Folin-Ciocalteau assay
product A3 contained approximately 9700 mg GAE/Kilo, that is it
contained approximately 97 times greater concentration of plant
phenolics than natural apple juice.
[0042] Specific Applications
[0043] The A1 liquid product is advantegously used in a beverage or
any liquid
[0044] product requiring a clear (not opaque) finished apperance.
Product A1 when added to beverages which are per se substantially
devoid of plant phenolics in a ratio of 3% of the product A1 in the
final beverage product, result in a phenolic concentration
equivalent to natural apple juice (approximately 100 mg GAE/l)
[0045] Cola flavored drink: The solid product A3--spray dried form
of plant-phenolic may be used in any food or nutritional
supplement. For example, approximately 3%, by weight of product A3,
cola flavor, high fructose corn syrup, caramel color, phosphoric
acid, water and carbon dioxide provide a finished carbonated cola
beverage containing plant-phenolics in concentration equivalent to
natural apple juice.
[0046] Apple juice, fortified in phenolics: Approximately one
percent (1%) by weight of the solid product A3, apple juice
concentrate and water provide reconstituted apple juice containing
twice the phenolic content of natural applejuice.
[0047] Measurement of Plant-Phenolic content
[0048] The Folin-Ciocalteau method is used to measure the phenolic
content of the products using gallic acid as a standard. Total
phenolic content was determined calorimetrically, using a Bausch
& Lomb Spectronic 20 spectrophotometer. Preparation of
reagents, standard solution and curve. The molecular weight of
gallic acid is 170.1. A standard solution of gallic acid at 0.01 M
is made by completely dissolving with stirring 1.701 grams of
gallic acid in 1 liter distilled water. Diluted solutions of gallic
acid in millimolar concentrations ranging from 0.00 mM to 0.2 mM
are created as standards from distilled water and this standard
solution. A sodium bicarbonate solution of 0.71 M strength is made
by dissolving 59.64 grams of the substance in 1 liter of distilled
water.
[0049] Folin-Ciocalteau assay
[0050] 0.1 gram phenolic substance (plant extract) to be assayed is
weighed out and diluted to 10 grams with water and further diluted
with another 6 grams of 0.71 M sodium bicarbonate. This mixture is
allowed to react with 0.1 gram Folin-Ciocalteau reagent for 2
hours. A colored complex develops during this reaction period. The
colored reaction medium is then measured for absorbance at 660 nm
using the spectrophotometer. By comparison with an absorbance
versus gallic acid equivalent per liter (GAE/l) curve that has been
obtained by measurement of the standard solutions (standard curve)
the concentration of plant phenolics in the assayed product is
obtained (expressed as mg Gallic Acid Equivalents (GAE)/Liter). The
phenolic standard gallic acid, sodium bicarbonate, and
Folin-Ciocalteau reagent were obtained from Sigma Chemical Company,
St Louis Mo.
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