AU2021106433A4 - A method for preparing a food thickener from jackfruit perianth and ocimum americanum seed mucilage - Google Patents
A method for preparing a food thickener from jackfruit perianth and ocimum americanum seed mucilage Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 35
- 229920000715 Mucilage Polymers 0.000 title claims abstract description 30
- 239000000853 adhesive Substances 0.000 title claims abstract description 30
- 244000025352 Artocarpus heterophyllus Species 0.000 title claims abstract description 26
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 title claims abstract description 26
- 235000003132 food thickener Nutrition 0.000 title claims abstract description 24
- 240000004737 Ocimum americanum Species 0.000 title claims abstract description 22
- 235000004070 Ocimum canum Nutrition 0.000 title claims abstract description 22
- 150000004676 glycans Chemical class 0.000 claims abstract description 24
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 24
- 239000005017 polysaccharide Substances 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims description 54
- 239000012154 double-distilled water Substances 0.000 claims description 19
- 239000002562 thickening agent Substances 0.000 claims description 18
- 239000002244 precipitate Substances 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 238000005185 salting out Methods 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 9
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 9
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000000502 dialysis Methods 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000001166 ammonium sulphate Substances 0.000 claims description 4
- 210000002196 fr. b Anatomy 0.000 claims description 4
- 210000000540 fraction c Anatomy 0.000 claims description 4
- 229960001295 tocopherol Drugs 0.000 claims description 4
- 239000011732 tocopherol Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 210000003918 fraction a Anatomy 0.000 claims description 3
- 230000000717 retained effect Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims 1
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims 1
- 235000011164 potassium chloride Nutrition 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 description 12
- 150000001875 compounds Chemical class 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 238000000975 co-precipitation Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000001742 protein purification Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0063—Glycosaminoglycans or mucopolysaccharides, e.g. keratan sulfate; Derivatives thereof, e.g. fucoidan
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Materials Engineering (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Sustainable Development (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A METHOD FOR PREPARING A FOOD THICKENER FROM JACKFRUIT PERIANTH
AND OCIMUM AMERICANUM SEED MUCILAGE
The present invention discloses a method for the extraction of polysaccharides from the jackfruit
perianth. The invention further discloses a method for extraction of polysaccharides from Ocimum
americanum seed mucilage. The invention further discloses the method for preparing a food
thickening agent from the polysaccharides extracted from the jackfruit perianth and Ocimum
americanum seed mucilage
Description
AUSTRALIA Patents Act 1990
The following statement is a full description of this invention, including the best method of performing it known to me:
Title of Invention A METHOD FOR PREPARING A FOOD THICKENER FROM JACKFRUIT PERIANTH AND OCIMUM AMERICANUM SEED MUCILAGE.
Technical Field
[Para 001] [Para 001] The invention, in general, relates to a method for preparing an edible food thickening agent. More specifically the present invention pertains to the compositions comprising polysaccharides extracted and isolated from the perianth portion of jackfruit and seed mucilage of Ocimum americanum.
Background Art
[Para 002] In general, Starch-based thickening agents are polysaccharides, more specifically polycarbohydrates with larger molecular weights, which form gels or thickened dispersions when in contact with water. Amylose and Amylopectin are two major polysaccharides in starches that are responsible for thickening foods. Further, most of the starch-based thickening agents are temperature-dependent. For example, In Corn starch, the most common food thickening agent, the gelatinization process usually starts at about 600C. which may not be used for all types of food preparations. Other alternative thickening agents such as Gum Tragacanth, Gelatin, Xanthan gum, etc are either tedious in manufacturing or expensive or involves huge labor.
[Para 003] The present invention solves the above-mentioned problem by identifying a method for preparing a food thickening agent from the perianth portion of jackfruit and seed mucilage of Ocimum americanum. In general, the perianth portion ofjackfruit is not used for consumption and it is considered as waste and discarded, similarly the seed mucilage is not widely used. Hence the food thickening agent prepared from the above plant materials are cheaper, efficient, and industrially scalable. Further, the extracts from two different plant materials make the food thickening agent, the most compatible product for any type of food preparation.
Objective of the Invention
[Para 004] The main object of the present invention is to prepare a food thickening agent, for any type of food preparation.
[Para 005] It is another object of the present invention is to develop a composition for a food thickening agent.
[Para 006] It is yet another object of the present invention is to develop a method for extraction of polysaccharides from the perianth portion of the jack fruit.
[Para 007] It is yet another object of the present invention is to develop a method for extraction of polysaccharides from the seed mucilage of Ocimum americanum.
[Para 008] It is yet another object of the present invention is to formulate a food thickener, having a synergistic effect from the polysaccharides extracted fromjackfruit perianth and Ocimum americanum seed mucilage.
[Para 009] The present invention solves the above objectives and provides further related advantages.
Summary of Invention
[Para 0010] One aspect of the present disclosure relates to a method for preparing a food thickener from jackfruit perianth, comprising steps of: separating perianth portion from jackfruit; washing the separated perianth thoroughly using double distilled water to remove any other attached fruiting part; cutting the washed jackfruit perianth into small pieces followed by drying and powdering; adding afresh double distilled water to the dried powdered jackfruit perianth in the ratio of 1:4, wherein 4 times the volume of double distilled water is added to the perianth powder followed by homogenizing under pressure to form a mixture 1; filtering the mixture 1 from the previous step, so as to separate the filtrate from a residue 1 and storing the filtrate in a separate container as fraction A; mixing the residue 1 from the previous step, a fresh double distilled water in a ratio of 1:4, wherein 4 times the volume of double distilled water is added to the residue 1 and followed by homogenizing by pressure to form a mixture 2; filtering the mixture 2 from the previous step, to separate the filtrate from the residue 2 and storing the filtrate in a separate container as fraction B; salting out the residue 2 from the previous step for the required time period, whereby thoroughly mixing with a sufficient quantity of saltwater solution with the residue 2 to form a mixture 3, and filtering the mixture 3 and followed by storing the filtrate in a separate container as fraction C; mixing the fractions, A, B, and C and subjecting to the salting-out procedure, wherein a sufficient volume of fresh saltwater solution was added to the combined mixture; dialyzing the combined mixture from the previous step for about 16 hours, with a step of changing the water for every 4 hours to remove salt and retaining the precipitate in the dialysis bag; centrifuging the precipitate retained in the dialysis bag with sufficient volume of deionized water at 2000 to 6000 rpm, thereby collecting a coarse polysaccharide precipitate; and pulverizing the said coarse polysaccharide precipitate to form a free-flowing powder, wherein the said free flowing powder is stored separately as a composition.
[Para 0011] Another aspect of the present disclosure relates to a method for preparing food thickener from Ocimum americanum seed mucilage, comprising steps of: soaking a required quantity of Ocimum americanum seeds in a sufficient volume of double-distilled water for 24 hours for the release of gummy mucilage from seeds; subjecting to partial removal of mucilage from the seeds, whereby centrifuging the soaked mucilage seeds along with the soaked water at low speed between 1500 to 2500 rpm, wherein the mucilages are partially removed from the seed and allowing the seeds to settle as a precipitate; separating the supernatant from the previous step and followed by storing the supernatant in a separate container as fraction D; repeating the centrifugation process at the speed between 2000 to 3500 rpm, whereby adding fresh sufficient volume of double distilled water to the precipitated seeds from the previous centrifugation step; collecting the supernatant from the previous step and adding it to the Fraction D; centrifuging the fraction D at the speed between 3000 to 4000 RPM, and the supernatant collected is stored as composition 2; blending the said composition 1 and composition 2 to form a pre-thickener; adding a sufficient quantity of mixed-tocopherol to the pre-thickener; drying the said pre-thickener by suitable drying means to form a coarse powder followed by pulverizing the powder to form a free flowing thickening agent; and mixing a sufficient quantity of anti-caking agent to the said free flowing thickening agent, so as to avoid cluster formation.
[Para 0012] In one related aspect of the present disclosure, the said composition and composition2 are mixed in the ratio of 60: 30
[Para 0013] In another related aspect of the present disclosure, the said anti-caking agent is
mixed with the thickening agent in the range between 0.5 % to 2%.
Description of Embodiments
[Para 0014] The invention is described in detail with each preferred embodiment for better understanding and to enable a person moderately skilled in the art to manifest or practice the invention.
[Para 0015] Before the present invention "A method for preparing a food thickener from jackfruit perianth and Ocimum americanum seed mucilage" is described, it is to be understood that this disclosure is not limited to the particular method or process for achieving so, as described, since it may vary within the specification indicated.
[Para 0016] In accordance with one general description, the present invention is a method for preparing an edible food thickening agent, from the perianth portion of jackfruit and mucilage from the Ocimum americanum seeds. The said food thickening agent shall increase the viscosity of liquid and thicken the food without changing the property of the food. Herein, the said food thickening agent shall be used for any type of foods which include but are not limited to sauces, soups, and puddings, etc.
[Para 0017] In one general embodiment, the method for preparing the food thickening agent includes the extraction of food thickening compounds, more specifically polysaccharides from perianth of jackfruit and mucilage of Ocimum americanum seeds, followed by adding mixed tocopherol to increase the shelf life of the product and anti-caking agent to prevent the food thickening agent from cluster formation. In accordance with one general embodiment, the food thickening agent shall be used for any type of food without altering the property of that food.
[Para 0018] In one specific embodiment, the method for extracting the food thickening compound from the perianth portion of jackfruit is enabled by the following steps:
Separation of Jackfruit Perianth
[Para 0019] Jackfruits that are properly matured (15-16 weeks after anthesis) are procured from the local stores in Coimbatore, Tamilnadu, India. The fruits are cut, the pulp portion is removed and the edible perianth portion is separated from the remaining parts of the fruit.
Extraction of polysaccharides from Perianth of Jackfruit:
[Para 0020] About, 150 g of perianth is washed thoroughly with distilled water to remove any other attached fruiting part.
[Para 0021] The washed perianth is cut into pieces and shade dried for 48 hours and powdered. The dried perianth powder is mixed with the double-distilled water in the ratio of (1:4), wherein 4 times of the double distilled water is added to the perianth powder and homogenized under pressure. Herein, the obtained mixture is termed mixture 1.
[Para 0022] Mixture 1 is filtered to separate from residue 1. The filtrate obtained is stored separately as (Fraction A). Herein, the residue collected after filtration is termed residue 1.
[Para 0023] The residue l from the above filtration process is mixed with afresh double-distilled water in a ratio of (1:4) and pressure homogenized to form a mixture 2. Herein, the obtained mixture is termed mixture 2. Further, mixture 2 is again subjected to filtration to separate the filtrate (Fraction B) from the residue 2. The filtrate (Fraction B) is stored separately in a different container. Herein, the residue that is obtained after filtration is termed residue 2.
[Para 0024] Residue 2 from the second filtration is subjected to salting out procedure, wherein residue 2 is thoroughly mixed with saltwater (preferably ammonium sulphate (NH4)2SO4) and allowed to stay for 12 hours and followed by pressure homogenization to form mixture 3. Herein, the mixture obtained is termed mixture 3
[Para 0025] Mixture 3, which is obtained from the previous salting-out step is further filtered and the filtrate is stored as (Fraction C). Herein it is noted that, during the salting-out procedure, the remaining protein and polysaccharides are completely collected in the filtrate (Fraction C). The fractions (A, B, C) are mixed to form a combined mixture, to which a sufficient amount of ammonium sulphate (NH4)2SO4 is added and thoroughly mixed for the salting out procedure.
[Para 0026] The above-mentioned mixture having the combined fractions (A, B, C) and salt concentration is subjected to a dialysis process to remove the salts, wherein the dialysis is carried out for 16h by changing the water every 4 h. The compound retained in dialysis (precipitate) is added with deionized water and centrifuged at about 3500 RPM to collect the final polysaccharide precipitate. The coarse precipitate is freeze-dried and the freeze-dried powder is collected as (Composition 1).
The Salting out Procedure
[Para 0027] The principle of this method is that different Molecular Weight polysaccharide fractions have different solubility in salt solutions of a certain concentration. When a neutral salt (such as NaCl, KCl, (NH4)2SO4, etc.) is added to the polysaccharide solution and reaches a certain concentration, the polysaccharide fraction will separate as the form of a precipitate. So this polysaccharide fraction and supernatant can be obtained respectively through centrifugation. Continue to add this salt to the obtained supernatant, thus another polysaccharide fraction will precipitate out. The salting-out method is widely used in protein purification. The salting-out method is cost-effective, low-efficiency, and easy to form co-precipitation. To obtain satisfactory experimental repeatability, the concentration, and pH, and temperature of the solution should be all controlled strictly. There are a lot of salting-out agents to be used in practice. Although neutral salt used in this present invention as salting-out agent is ammonium sulphate ((NH4)2SO4). The polysaccharide precipitate obtained by the salting-out method is concentrated with salts which shall be removed through the dialysis process.
[Para0028] In one working embodiment, the filtration process shall be done using a mechanical press means or using materials that include but are not limited to a porous sieve, muslin cloth, or any other similar material.
[Para 0029] In another specific embodiment, the method extracting food thickening compound from the mucilage of Ocimum americanum seeds is enabled by following steps.
Separation of Mucilage from Ocimum Americanum seeds:
[Para 0030] Ocimum americanum seeds are procured from the local stores in Coimbatore, Tamilnadu, India. About 150 g of Ocimum americanum seeds are thoroughly washed, and soaked in double-distilled water in a ratio of 1:20 for 12 hours. The mucilage from seeds swells but not separates from the seed. After 12 hours of soaking the water with mucilage and seeds are subjected to centrifugation at low speed between 1500 RPM to 2500 RPM, wherein the mucilage is partly separated from the seeds and suspended in the supernatant. The supernatant is collected in a separate container (Fraction D).
[Para 0031] The Precipitated seed from the previous step is again subjected to centrifugation at 2000 to 3000 RPM, whereby adding a sufficient volume of fresh double-distilled water and the obtained supernatant is added to the Fraction D. Now, Fraction D is centrifuged at 3000 to 4000 RPM and the supernatant is collected as (Composition 2).
[Para 0032] In another specific embodiment, the said composition 1 and composition 2 are blended using any blending means. It is noted herein, that Composition 2 has the property of encapsulation, hence composition 1 (powdered polysaccharide from the Jack fruit perianth) is mixed thoroughly with the gummy composition 2 in a specific ratio forming a gummy paste. Herein, composition 1 and composition 2 are mixed in the ratio of 60:30. For understandings, grams of composition 1 is added to 30 grams of composition 2.
[Para 0033] Further, a sufficient quantity of mixed-tocopherol is added to the above composition mixture to form a pre-thickener.
[Para 0034] Now, the pre-thickener is freeze-dried and pulverized to form a free-flowing powder to which 0.5 to 2% of the anti-caking agent is added.
[Para 0035] In one working embodiment, the pre-thickener is freeze-dried (A vacuum pressure of 512 Pa is applied and samples are left for 48 hours until completely dried) and followed by pulverization. The drying procedure is immediately adopted to avoid microbial contaminations. The freeze-dried powder is treated with UV-c light for further sterility and stability.
Claims (4)
1) A method for preparing a food thickener from jackfruit perianth and Ocimum americanum seed mucilage, comprising steps of: a) separating perianth portion from jackfruit; b) washing the separated perianth thoroughly using double distilled water to remove any other attached fruiting part;
c) cutting the washed jackfruit perianth of step b) into small pieces followed by drying and powdering; d) adding afresh double distilled water to the dried powdered jackfruit perianth of step c) in the ratio of 1:4, wherein 4 times the volume of double distilled water is added to the perianth powder followed by homogenizing under pressure to form a mixture 1; e) filtering the mixture 1 of step d) to separate the filtrate from a residue 1 and storing the filtrate in a separate container as fraction A;
f) mixing the residue 1 of step e) with afresh double distilled water in a ratio of 1:4, wherein 4 times the volume of double distilled water is added to the residue 1 and followed by homogenizing by pressure to form a mixture 2; g) filtering the mixture 2 of step f) to separate the filtrate from the residue 2 and storing the filtrate in a separate container as fraction B;
h) salting out the residue 2 of step g) for the required time period, whereby thoroughly mixing with a sufficient quantity of saltwater solution with the residue 2 to form a mixture 3, and filtering the mixture 3 and followed by storing the filtrate in a separate container as fraction C;
i) mixing the fractions, A, B, and C and subjecting to the salting-out procedure, wherein a sufficient volume of fresh saltwater solution was added to the combined mixture; j) dialyzing the combined mixture of step i) for about 16 hours, with a step of changing the water for every 4 hours to remove salt and retaining the precipitate in the dialysis bag; k) centrifuging the precipitate retained in the dialysis bag with sufficient volume of deionized water at 2000 to 6000 rpm, thereby collecting a coarse polysaccharide precipitate; and 1) pulverizing the said coarse polysaccharide precipitate to form a free-flowing powder, wherein the said free-flowing powder is stored separately as a composition 1.
2) The method as claimed in claim 1, wherein the saltwater solution is selected from the group consisting of ammonium sulphate ((NH4)2SO4), sodium chloride (NaCl), potassium chloride (KCl), or any other similar salts.
3) A method for preparing food thickener from jackfruit perianth and ocimum americanum seed mucilage, comprising steps of: a) soaking a required quantity of ocimum americanum seeds in a sufficient volume of double-distilled water for 24 hours for the release of gummy mucilage from seeds; b) subjecting to partial removal of mucilage from the seeds, whereby centrifuging the soaked mucilage seeds along with the soaked water at low speed between 1500 to 2500 rpm, wherein the mucilages are partially removed from the seed and allowing the seeds to settle as a precipitate; c) separating the supernatant of step b) and followed by storing the supernatant in a separate container as fraction D;
d) repeating the centrifugation process at the speed between 2000 to 3500 rpm, whereby adding fresh sufficient volume of double distilled water to the precipitated seeds of step b) centrifugation process; e) collecting the supernatant of step d) and adding it to the fraction D; f) centrifuging the fraction D at the speed between 3000 to 4000 rpm, and the supernatant collected is stored as composition 2; g) blending the said composition 1 and composition 2 to form a pre-thickener; h) adding a sufficient quantity of mixed-tocopherol to the pre-thickener; i) drying the said pre-thickener by suitable drying means to form a coarse powder followed by pulverizing the powder to form a free-flowing thickening agent; and j) mixing a sufficient quantity of anti-caking agent to the said free-flowing thickening agent of step i), so as to avoid cluster formation.
4) The method as claimed in claims 1 and 3, wherein the said composition and composition2 are mixed in the ratio of 60: 30
) The method as claimed in claims 1 and 3, wherein the said anti-caking agent is mixed to the thickening agent in the range between 0.5 % to 2%.
Priority Applications (1)
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