U.S. patent application number 10/543058 was filed with the patent office on 2006-05-25 for novel compositions comprising carotenoids.
Invention is credited to Reinhold Carle, Susanne Mutter, Andreas Schieber.
Application Number | 20060110517 10/543058 |
Document ID | / |
Family ID | 32797308 |
Filed Date | 2006-05-25 |
United States Patent
Application |
20060110517 |
Kind Code |
A1 |
Carle; Reinhold ; et
al. |
May 25, 2006 |
Novel compositions comprising carotenoids
Abstract
A novel composition for delivering carotenoids (e.g. .alpha.-
and .beta.-carotene, lycopene) and/or other physiologically active
ingredients to the colon of humans after ingestion and for
producing liquid food compositions insusceptible to
polyphenol-protein reactions can be obtained by encapsulating said
active ingredients with pectin, in particular with low-methoxylated
pectin.
Inventors: |
Carle; Reinhold; (Altenriet,
DE) ; Schieber; Andreas; (Stuttgart, DE) ;
Mutter; Susanne; (Stuttgart, DE) |
Correspondence
Address: |
NIXON & VANDERHYE, PC
901 NORTH GLEBE ROAD, 11TH FLOOR
ARLINGTON
VA
22203
US
|
Family ID: |
32797308 |
Appl. No.: |
10/543058 |
Filed: |
January 24, 2004 |
PCT Filed: |
January 24, 2004 |
PCT NO: |
PCT/EP04/00590 |
371 Date: |
July 21, 2005 |
Current U.S.
Class: |
426/573 |
Current CPC
Class: |
A23L 5/44 20160801; A23V
2002/00 20130101; A23L 29/231 20160801; A61K 47/36 20130101; A23P
10/30 20160801; A61K 9/1652 20130101; A61P 35/00 20180101; A23L
2/02 20130101; A23V 2002/00 20130101; A23V 2250/211 20130101; A23V
2200/224 20130101; A61K 9/0095 20130101; A23V 2250/50724
20130101 |
Class at
Publication: |
426/573 |
International
Class: |
A23L 1/05 20060101
A23L001/05 |
Foreign Application Data
Date |
Code |
Application Number |
Jan 31, 2003 |
DE |
10304100.1 |
Claims
1. Edible composition comprising at least 25% by weight (based on
the dry weight of the total composition) of a pectin, wherein the
pectin has a degree of esterification (DE) below 50%, and at least
0.2% by weight (based on the dry weight of the total composition)
of a carotenoid and/or another active ingredient.
2. Composition according to claim 1, comprising at least 50% by
weight (based on the dry weight of the total composition) of
pectin.
3. Composition according to claim 1, wherein the pectin has a
degree of esterification (DE) between 30 and 45% and comprises
between 60 and 75% of galacturonic acid units.
4. Composition according to claim 1, wherein the pectin is apple
pectin or citrus pectin or a mixture thereof.
5. Composition according to claim 1 in the form of a dry
powder.
6. Composition according to claim 1, comprising at least 1% by
weight (based on the dry weight of the total composition) of a
carotenoid.
7. Composition according to claim 1, wherein the carotenoid is
selected from the group consisting of lycopene, .alpha.-carotene,
.beta.-carotene, astaxanthin, canthaxanthin, zeaxanthin, lutein,
and mixtures thereof, respectively.
8. Composition according to claim 1, further comprising 0.01-5% by
weight (based on the dry weight of the total composition) of an
antioxidant.
9. Composition according to claim 8, wherein the antioxidant is
.alpha.-tocopherol.
10. Composition according to claim 1, wherein the carotenoid is
dispersed in oil at a ratio (by weight) of carotenoid:oil between
1:500 and 1:2.
11. Composition according to claim 1, wherein the carotenoid is
completely or partly dissolved in oil at ratio (by weight) of
carotenoid:oil between 1:1000 and 1:5.
12. Composition according to claim 1, wherein the carotenoid is
encapsulated by the pectin.
13. Food comprising a composition according to claim 12.
14. Food according to claim 13, which is a fruit juice or vegetable
juice, sauce/puree, (dietetic) fruit or vegetable drink or (sports)
drink.
15. Process for the preparation of a composition comprising a
carotenoid and/or another active ingredient, which process includes
the following steps: a) prepare an aqueous suspension comprising a
pectin, wherein the pectin used has a degree of esterification (DE)
below 50%, b) add a composition comprising at least 0.5% by weight
(based on the dry weight of the final composition) of a carotenoid
or mixture of carotenoids, and/or other active ingredient(s) and,
optionally, an oil to the suspension as prepared in step a), c)
emulsify the mixture, d) spray the emulsion as prepared in step c)
into a bath of an aqueous solution of a salt of a cation of two or
more valencies, e) separate the formed microparticles from the bath
and, optionally, wash the microparticles, and f) optionally dry the
microparticles obtained in step e).
16. Process according to claim 15, wherein the pectin used in step
a) is apple pectin or citrus pectin or a mixture thereof.
17. Process according to claim 15, wherein the salt of the cation
of two or more valencies used in step d) is selected from the group
consisting of calcium, magnesium and aluminium salts.
18. Process according to claim 17, wherein the salt of the cation
of two or more valencies used in step d) is a calcium salt.
19. Composition comprising a pectin with a degree of esterification
(DE) below 50% and a carotenoid and/or another ingredient
obtainable by a process as claimed in claim 15.
Description
[0001] The present invention relates to novel compositions
comprising carotenoids and/or other physiologically active
ingredients, in particular in encapsulated form, to food items
comprising such composition, and to a process for their
preparation.
[0002] Carotenoids have been reported to have beneficial effects on
health. For example carotenoids such as .beta.-carotene are thought
to have an effect against colon carcinomas. It is believed that in
order to have maximum beneficial effect, the carotenoids should be
in such a (physical) form that they pass the stomach and small
intestine without degradation or absorption, as it is believed to
be desired for the effect on the colon that the carotenoids are
available in the colon.
[0003] DE 19962427 discloses encapsulated bioactive components. The
bioactive components that are mentioned are microorganisms with
probiotic activity. The covering agent consists of non-digestible
fibrous material. Examples given are: insoluble polysaccharides
such as pectin, lignin, vegetable gums, but also soluble
polysaccharides such as complex carbohydrates (e.g. fructo- or
galactooligosaccharides, beta-glucans, etcetera). Example 6
mentions the use of a combination of pectin and inulin for
encapsulating Lactobacillus acidophilus.
[0004] U.S. Pat. No. 5,356,636 describes the preparation of vitamin
or carotenoid products in powder form by preparing an aqueous
dispersion of the vitamins and carotenoids concerned and
film-forming colloids and reducing sugars, converting this
dispersion into powder from, and thermally treating the powder. The
gelatin is used in combination with organic amino compounds. The
content of carotenoids is generally 5-50%.
[0005] U.S. Pat. No. 4,389,419 discloses a process for
encapsulating oils and oil-soluble substances (e.g. vitamin A) in
microcapsules. The microcapsules are a shape-retaining alginate
matrix filled with a precipitated polysaccharide and enclosing oil
droplets.
[0006] EP 326026 discloses a method for reducing the oxidation of
vitamins by combining the vitamins with triglycerides, complexing
agents and covering agents, and optionally antioxidants. The
covering agents disclosed are proteins, sugars, polysaccharides
such as gum arabicum or starch.
[0007] EP 986963 describes a method for the production of a light-
and oxidation-stable lycopene in the form of a dry powder. Said
stability is achieved by having at least 20% of the lycopene in a
crystalline form.
[0008] U.S. Pat. No. 5,780,056 discloses microcapsules comprising a
carotenoid and an edible oil. The coating material is based on
gelatin. The microcapsules prevent the carotenoid from
oxidation.
[0009] WO 91/06292 discloses a method for the production of
water-dispersible microparticles containing e.g. carotenoids. The
microparticles are prepared by a specific process involving milling
in water with a hydrocolloid. The hydrocolloid is reported to be
gelatin, gum arabicum, protein or starch.
[0010] DE 19637517 reports a method for preparing a particulate
cold-water dispersible carotenoid preparation. This is achieved by
making a dispersion of carotene, optionally oil and/or emulsifier,
in an organic solvent, which dispersion is mixed with an aqueous
solution of a colloid such as gelatin, starch, dextrin, vegetable
protein, pectin, gum arabicum, casein.
[0011] Although the methods as reported may be suitable for some
purposes, it was desirable to have an alternative and improved
preparation comprising carotenoids, which preparation should be
such that the carotenoids are released in the colon, and not or to
a limited extent only in the intestinal tract preceding the colon.
Although .beta.-carotene may be the preferred active ingredient,
the invention is also applicable to other carotenoids and to other
physiologically active compounds, respectively.
[0012] In accordance with the present invention It has been found
that the above objectives may be achieved by an edible composition
comprising at least 25% by weight, preferably at least 50% by
weight, most preferably about 75% by weight of a pectin,
particularly a pectin which gelatinizes by ionotropic gel
formation, and at least 0.2% by weight of a carotenoid and/or
another physiologically active ingredient, said percentages being
based on the dry weight of the total composition.
[0013] Thus, in one aspect, the present invention relates to an
edible composition comprising at least 25% by weight (based on the
dry weight of the total composition) of a pectin, particularly a
pectin which gelatinizes by ionotropic gel formation, and at least
0.2% by weight (based on the dry weight of the total composition)
of a carotenoid and/or another active ingredient.
[0014] The pectin which gelatinizes by ionotropic gel formation is
typically a pectin having a degree of esterification below 50%
which is also referred to as low methoxylated pectin. Preferred
pectins for use in the present invention are those having a degree
of esterification between about 30 and about 45% and comprise about
70 to 90% of galacturonic acid units. The low methoxylated pectin
may be an apple pectin or a citrus pectin whereas beet pectins are
unsuitable for inotropic gel formation.
[0015] Such compositions can suitably be in the form of a
particulate matter, preferably a dry particulate matter.
[0016] In a further aspect, the present invention relates to a
process for the preparation of a composition comprising a
carotenoid or mixture of carotenoids, and/or other active
ingredients, which process includes the following steps: [0017] a)
prepare an aqueous suspension comprising a pectin, particularly a
pectin which gelatinizes by ionotropic gel formation, [0018] b) add
a composition comprising at least 0.5% by weight (based on the dry
weight of the final composition) of a carotenoid or mixture of
carotenoids, and/or other active ingredient(s) and, optionally, an
oil to the suspension as prepared in step a), [0019] c) emulsify
the mixture, [0020] d) spray the emulsion as prepared in step c)
into a bath of an aqueous solution of a calcium salt, [0021] e)
separate the formed microparticles from the bath and, optionally,
wash the microparticles, and [0022] f) optionally dry the
microparticles obtained in step e).
[0023] The preparation of the aqueous pectin suspension is suitably
carried out with heating, e.g., up to a temperature of about
90.degree. C. To the pectin suspension, the active ingredient (the
carotenoid and/or other physiologically active ingredient) is then
added at a temperature of about 50-70.degree. C., particularly at
about 50-65.degree. C. (step b). Emulsification (step c) is
suitably carried out at the same temperature range while lower or
higher temperatures, e.g. temperatures in the range of from
30-90.degree. C. are also possible.
[0024] The ionotropic gel formation of low methoxylated pectin can
be induced by cations of two or more valencies, such as Ca++, Mg++
and Al+++, especially Ca++. Thus, every sufficiently water-soluble
salt of such cations, e.g., Ca-lactate, chloride dihydrate, citrate
or triphosphate can be used in step d). Suitably, the concentration
of the calcium salt solution is about 0.1 to about 0.6 molar. The
so-obtained microparticles can be separated and, if desired, be
dried by conventional means, e.g. by centrifugation (step e) or
freeze-drying (step f).
[0025] The process of the invention is illustrated further in FIG.
1 as well as in the Examples.
[0026] In still another aspect, the present invention relates to
food containing a composition comprising a pectin and a carotenoid
or mixture of carotenoids, and/or other active ingredient(s), as
defined earlier.
[0027] It has surprisingly been found that the composition as set
out above is very well suitable to deliver the carotenoid (or other
appropriate physiologically active ingredient) where they are
desired for the purpose. Carotenoids (or other physiologically
active ingredients) when encapsulated in pectin, can pass the
stomach and small intestine in a mostly intact form (i.e. more than
50% of the particles remain intact) and may reach the large
intestine (the colon) without substantial uptake at earlier stages
of the intestinal tract. Without wishing to be bound by theory, it
is believed this is due to the properties of the pectin, which is
hard to digest or to break down by the human body's own enzymes. It
is thought that once in the colon, however, microorganisms that are
present in the colon will produce enzymes which break down the
pectic material. Such enzymes may be e.g. pectin lyases and pectate
lyases and polygalacturonases. It is believed that pectin is quite
unique in this respect, and as an additional advantage said pectin
particles are relatively easy to prepare, and pectin is considered
a well-accepted functional ingredient, especially in plant-derived
food preparations.
[0028] The compositions according to the invention are preferably
such that a carotenoid is encapsulated by or embedded in the
pectin. Such encapsulated or embedded carotenoids may be used as
part of a food or dietetic composition, preferably in an aqueous
composition. Examples of such liquid or viscous food compositions
are fruit or vegetable juices and sauces/purees, (dietetic) fruit
or vegetable drinks and (sports) drinks. Such food compositions may
be prepared by adding an appropriate amount of a pectin composition
to the food. Suitably, up to 1 g of a pectin composition acording
to the invention is added to 1 litre of a beverage to provide about
20 mg/l of provitamin A and to achieve an appropriately intense
colour of the beverage.
[0029] Preferably the composition according to invention comprise
at least 1% (by weight, based on the dry weight of the total
composition)) of a carotenoid or other physiologically active
ingredient(s). In principle all carotenoids may be used in the
compositions according to the invention. Preferred carotenoids are
.alpha.-carotene, .beta.-carotene, lycopene, astaxanthin,
canthaxanthin, lutein, zeaxanthin, or mixtures thereof. Examples of
other physiologically active ingredients for use in the present
invention are polyunsaturated fatty acids such as arachidonic acid
or docosahexaenoic acid; tocopherols such as .alpha.-tocopherol;
phytosterols; and phytostrogens. In a preferred aspect of the
invention, the active ingredient is a carotenoid, especially
.beta.-carotene including its (natural) mixtures with other
carotenes.
[0030] The compositions according to the invention may comprise
further ingredients such as (vegetable or essential) oils in which
the carotenoid (or other physiologically active ingredient) may be
dispersed or partly or completely dissolved. In such compositions
the carotenoid may be dispersed in oil at a ratio (by weight) of
carotenoid:oil between 1:500 and 1:2.
[0031] Further additional ingredients may be compounds also
exhibiting beneficial effects in the colon and which may prevent
the stomach and small intestine from irritation and which should
pass the stomach and small intestine without breakdown or
digestion, respectively, or may be components that help stabilise
the composition, e.g. antioxidants, or components that are found
together with carotenoids. A preferred antioxidant is
.alpha.-tocopherol, e.g. in an amount of 0.01-5% by weight.
[0032] Compared to gelatin-based compositions, the use of pectin as
encapsulating material according to the invention provides a
further benefit when applied as an additive in fruit/vegetable
juices or fruit/vegetable drinks with high fruit contents. Fruits
contain a range of polyphenols, which in the presence of protein
(e.g. gelatin) may interact to form a deposit of cloud, resulting
in unattractive products. The use of pectin-based carotene
compositions avoids protein-polyphenol-reactions and may therefore
be suitable for producing attractive juices and drinks.
[0033] The invention is illustrated further by the Examples which
follow.
EXAMPLE 1
Preparation of .beta.-Carotene-Containing Microcapsules
[0034] For preparation of dry .beta.-carotene-containing
microcapsules a process was followed as shown in FIG. 1.
[0035] 2 kg of an aqueous suspension of 3% (by weight) of low
methoxylated pectin ("Pektin Classic AU-L 062/00" as obtainable
from Herbstreith & Fox, D-75305 Neuenburg, Germany) was
prepared at 80.degree. C. using an Ultraturrax at 20.0000 rpm. To
this suspension, 15 ml of a 30% dispersion of .beta.-carotene in
vegetable oil were added at a temperature of 55.degree. C. under
stirring, and the mixture was emulsified in an in-line Turrax at
15.000 rpm. The so-obtained emulsion was then sprayed into a 0.1 m
calcium chloride solution. The formed microgel particles were
separated using a centrifuge. After washing, the particles were
freeze-dried to yield a red-coloured powder containing ca. 2% by
weight of .beta.-carotene. Particle size: 60% by weight had a size
between 1 and 50 micron.
[0036] Sustained release of the active ingredient was tested by
incubation of the microparticles with artificial gastric juice and
with pectolytic enzymes at 35.degree. C., and quantified by HPLC as
described by MARX et al. (2000): Food Chemistry 70, pp.
403-408.
EXAMPLE 2
.beta.-Carotene-Fortified Orange Juice
[0037] Using the dried particles as prepared following example 1, a
fortified orange juice may be prepared which contains 0.2-0.5 mg
.beta.-carotene/100 ml to intensify the natural orange colour of
the juice.
[0038] Particle sizes are preferably below 5 micron.
EXAMPLE 3
.beta.-Carotene-Fortified Fruit Drink
[0039] An apple juice drink (juice content 25%) with up to 1 mg of
carotene/100 ml drink may be prepared using the dried particles as
prepared following example 1.
[0040] This may be achieved by mixing the dried particles according
to the invention (particle size preferably less than 5 micron) with
water, sugar syrup, apple juice concentrate, lemon juice, ascorbic
acid, and aromas. This mixture may be homogenised, pasteurised,
degassed, filled into bottles and cooled. When kept in the dark at
room temperature, no substantial undesired deposit will be formed
within 12 months.
[0041] In this case the particles are used to yield both a
colouring and a nutritional benefit.
[0042] After ingestion of this drink, the pectin wall of the
particles will be broken down by the colon microflora and the
carotene content will be released.
* * * * *