BR102016002439B1 - FUNCTIONAL DRINK OF COCONUT WATER AND HIBISCO TEA (HIBISCUS SABDARIFFA.L.). - Google Patents
FUNCTIONAL DRINK OF COCONUT WATER AND HIBISCO TEA (HIBISCUS SABDARIFFA.L.). Download PDFInfo
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- hibiscus
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- coconut water
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- sabdariffa
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- 235000020415 coconut juice Nutrition 0.000 title claims abstract description 22
- 240000004153 Hibiscus sabdariffa Species 0.000 title claims abstract description 10
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 title claims abstract description 10
- 235000008351 hibisco Nutrition 0.000 title 1
- 235000020345 hibiscus tea Nutrition 0.000 claims abstract description 16
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- 241000218033 Hibiscus Species 0.000 claims abstract description 10
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- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 16
- 241001478240 Coccus Species 0.000 claims description 5
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- 238000011161 development Methods 0.000 abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 18
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- 208000004880 Polyuria Diseases 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
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- IKMDFBPHZNJCSN-UHFFFAOYSA-N Myricetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC(O)=C(O)C(O)=C1 IKMDFBPHZNJCSN-UHFFFAOYSA-N 0.000 description 1
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- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
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- 235000019568 aromas Nutrition 0.000 description 1
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- 235000012206 bottled water Nutrition 0.000 description 1
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- 238000012512 characterization method Methods 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
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- 238000000338 in vitro Methods 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- PCOBUQBNVYZTBU-UHFFFAOYSA-N myricetin Natural products OC1=C(O)C(O)=CC(C=2OC3=CC(O)=C(O)C(O)=C3C(=O)C=2)=C1 PCOBUQBNVYZTBU-UHFFFAOYSA-N 0.000 description 1
- 235000007743 myricetin Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 235000005875 quercetin Nutrition 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
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- 239000002151 riboflavin Substances 0.000 description 1
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- 201000011549 stomach cancer Diseases 0.000 description 1
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- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
patente de invenção "bebida funcional de água de coco e chá de hibisco (hibiscus sabdariffa_ l) a invenção ora apresentada diz respeito ao desenvolvimento de uma bebida funcionai composta de água de coco e chá de hibisco (hibiscus sabdariffa. l.). entre as características inovadoras estão o uso de de água de coco e chá de hibisco (hibiscus sabdarrffa. l.) na elaboração de uma bebida funcional.invention patent "functional drink of coconut water and hibiscus tea (hibiscus sabdariffa_l) the invention presented here concerns the development of a functional drink composed of coconut water and hibiscus tea (hibiscus sabdariffa. l.). among the Innovative features include the use of coconut water and hibiscus tea (hibiscus sabdarrffa. l.) in the preparation of a functional drink.
Description
[001] A invenção apresentada neste documento refere-se ao desenvolvimento de uma bebida funcional composta de água de coco (Coccus nicífera L.) e chá de hibisco (Hibiscus sabdariffa. L.). Em particular uma bebida prática, pronta para o consumo, balanceada, com composição nutricional atrativa e características antioxidantes diferenciadas.[001] The invention presented in this document refers to the development of a functional beverage composed of coconut water (Coccus nicifera L.) and hibiscus tea (Hibiscus sabdariffa. L.). In particular, a practical drink, ready for consumption, balanced, with an attractive nutritional composition and differentiated antioxidant characteristics.
[002] Recentemente há um interesse crescente na investigação sobre componentes dos alimentos, tais como antocianinas e outros compostos fenólicos devidos à sua eventual ligação a benefícios relativos à saúde, como, por exemplo, redução de doenças cardíacas e câncer, com base em sua atividade antioxidante. Muitas propriedades benéficas a saúde são atribuídas ao chá de hibisco como atividade antioxidante, que evita a oxidação de lipoproteína de baixa densidade e reduzindo o colesterol de alta densidade, o efeito anti-hipertensivo, a atividade antidiabética, antibacteriana, antifúngica e antiparasitária, bem como, a atividade antiobesidade, a prevenção de doenças cardiovasculares e hepáticas, a função diurética e renal, a atuação in vitro sobre alguns tipos de câncer como leucemia e câncer gástrico e in vivo na redução do surgimento de tumores de pele em ratos.[002] Recently, there has been a growing interest in research on food components such as anthocyanins and other phenolic compounds due to their possible link to health-related benefits, such as reduction of heart disease and cancer, based on their activity. antioxidant. Many beneficial health properties are attributed to hibiscus tea such as antioxidant activity, which prevents low-density lipoprotein oxidation and reducing high-density cholesterol, antihypertensive effect, antidiabetic, antibacterial, antifungal and antiparasitic activity, as well as , anti-obesity activity, prevention of cardiovascular and hepatic diseases, diuretic and renal function, in vitro action on some types of cancer such as leukemia and gastric cancer and in vivo in reducing the appearance of skin tumors in rats.
[003] A água de coco vem sendo consumida não somente por ser uma bebida doce e de sabor agradável e refrescante, mas devido as suas inúmeras qualidades terapêuticas, principalmente por ser uma bebida rica em sais minerais auxiliando na reposição de eletrólitos, também como ação diurética, rica em teores de açúcares e aminoácidos essenciais. Por se tratar de uma bebida repositora de eletrólitos, sua mistura ao chá de hibisco reduz sua contraindicação aos portadores de doenças cardíacas, que devem limitar seu consumo, por se tratar de uma bebida com efeito diurético levando a excreção de eletrólitos, em especial o potássio, reduzindo a contratilidade e aumentando a deficiência cardíaca.[003] Coconut water has been consumed not only because it is a sweet drink with a pleasant and refreshing taste, but because of its numerous therapeutic qualities, mainly because it is a drink rich in mineral salts, helping to replace electrolytes, as well as action diuretic, rich in sugars and essential amino acids. Because it is an electrolyte replenishing drink, its mixture with hibiscus tea reduces its contraindication to patients with heart disease, who should limit its consumption, as it is a drink with a diuretic effect, leading to the excretion of electrolytes, especially potassium. , reducing contractility and increasing heart failure.
[004] Portanto na elaboração desta bebida, ocorre uma compensação no efeito diurético, proporcionando a concepção de uma bebida mais saudável e com maior valor nutricional. Além disso, o desenvolvimento de bebidas mistas permite a obtenção de diversidade de novos sabores, apresentação de novos aromas e cores e manutenção dos produtos ofertados.[004] Therefore, in the elaboration of this drink, there is a compensation in the diuretic effect, providing the design of a healthier drink with greater nutritional value. In addition, the development of mixed drinks allows obtaining a diversity of new flavors, presenting new aromas and colors and maintaining the products offered.
[005] Esta invenção foi desenvolvida devido a necessidade do incremento de produtos alimentícios com características funcionais que apresentem propriedades antioxidantes, antiobesidade, anti-hipertensiva, antibacterianas, antidiabéticas e que ofereça atributos saudáveis ao dia a dia do consumidor. Diante da necessidade dos consumidores por alimentos mais saudáveis, capazes de trazer benefícios extras à saúde e com o intuito de melhorar as características nutricionais de determinadas bebidas, observou-se a possibilidade da criação desta bebida mista a base de água de coco e chá de hibisco.[005] This invention was developed due to the need to increase food products with functional characteristics that present antioxidant, antiobesity, antihypertensive, antibacterial, antidiabetic properties and that offer healthy attributes to the daily life of the consumer. Faced with consumers' need for healthier foods, capable of bringing extra health benefits and in order to improve the nutritional characteristics of certain drinks, it was observed the possibility of creating this mixed drink based on coconut water and hibiscus tea. .
[006] De acordo com a finalidade dos materiais, compostos utilizados, composições e métodos expostos, conforme incorporado e amplamente divulgado neste documento, o tema exposto, em um aspecto, refere-se a composições obtida pela combinação da água de coco in natura e chá de hibisco. Em um aspecto adicionail, o tema exposto refere-se ao método de preparação das formulações.[006] According to the purpose of the materials, compounds used, compositions and methods exposed, as incorporated and widely disclosed in this document, the subject exposed, in one aspect, refers to compositions obtained by combining in natura coconut water and hibiscus tea. In an additional aspect, the above topic refers to the formulation preparation method.
[007] Em um primeiro aspecto a presente divulgação refere-se a sua composição nutricional relacionada a presença do hibisco. A composição nutricional do hibisco compreende proteínas, gordura, carboidratos, fibras, ácido ascórbico - vitamina C, tiamina - vitamina B1, riboflavina, sais minerais como: ferro, cálcio e fósforo.[007] In a first aspect, the present disclosure refers to its nutritional composition related to the presence of hibiscus. The nutritional composition of hibiscus comprises proteins, fat, carbohydrates, fiber, ascorbic acid - vitamin C, thiamine - vitamin B1, riboflavin, minerals such as iron, calcium and phosphorus.
[008] Em outro aspecto a presente divulgação refere-se a sua composição relacionada a presença da água de coco. A composição nutricional da água de coco compreende carboidratos, sais minerais como, cálcio, fósforo, potássio e manganês, além de ácido ascórbico - vitamina C.[008] In another aspect the present disclosure refers to its composition related to the presence of coconut water. The nutritional composition of coconut water comprises carbohydrates, mineral salts such as calcium, phosphorus, potassium and manganese, as well as ascorbic acid - vitamin C.
[009] Em um outro aspecto a presente divulgação refere-se a sua formulação, evolvendo a forma de utilização das matérias primas assim como suas proporções. A formulação da bebida funcional compreende a utilização de flores desidratadas de hibisco (Hibiscus sabdariffa L.) utilizadas para a elaboração do chá e água de coco in natura retirados de cocos (Coccus nicífera L.) verdes.BREVE DESCRIÇÃO DA INVENÇÃO[009] In another aspect, the present disclosure refers to its formulation, involving the use of raw materials as well as their proportions. The formulation of the functional drink comprises the use of dehydrated hibiscus flowers (Hibiscus sabdariffa L.) used for the preparation of tea and fresh coconut water taken from green coconuts (Coccus nicifera L.).BRIEF DESCRIPTION OF THE INVENTION
[010] Para elaboração da bebida de água de coco e chá de hibisco, foi feita a obtenção da água de coco, que se iniciou com uma pré-lavagem dos cocos em água corrente potável. Posterior a isso, foram imersos em tanque com solução clorada a 200 ppm de cloro ativo por 15 minutos para higienização. E a água do coco foi extraída pela perfuração das nozes,[010] To make the coconut water drink and hibiscus tea, coconut water was obtained, which began with a pre-washing of the coconuts in running drinking water. After that, they were immersed in a tank with a chlorinated solution at 200 ppm of active chlorine for 15 minutes for cleaning. And the coconut water was extracted by drilling the nuts,
[011] O chá foi preparado 1000 ml de água para 20 gramas de hibisco (Hibiscus Sabdariffa L.), através de infusão de parte da planta (pétalas) por 15 minutos, utilizando água potável, aquecida até 85 °C, após alcançar a temperatura estabelecida, o aquecimento foi interrompido.[011] The tea was prepared 1000 ml of water for 20 grams of hibiscus (Hibiscus Sabdariffa L.), through infusion of part of the plant (petals) for 15 minutes, using potable water, heated to 85 °C, after reaching the set temperature, heating was stopped.
[012] Todos os ensaios relacionados a elaboração do chá de hibisco foram realizados em três repetições. Depois de cumprido o tempo de infusão, o chá foi filtrado em manta acrílica de tecido e acondicionado para posterior utilização na elaboração das bebidas mistas.[012] All tests related to the elaboration of hibiscus tea were carried out in three replications. After the infusion time had elapsed, the tea was filtered through an acrylic fabric blanket and packaged for later use in the preparation of mixed drinks.
[013] A formulação da bebida de água de coco e chá de hibisco estabelecida foi de 50% hibisco: 50% água de coco, acondicionada em embalagem de 200 e 500 mL e armazenado sob refrigeração a 4°C até a realização das suas caracterizações físicas e físico-químicas[013] The formulation of the coconut water drink and hibiscus tea established was 50% hibiscus: 50% coconut water, packaged in 200 and 500 mL packages and stored under refrigeration at 4°C until their characterizations were carried out physical and physicochemical
[014] A bebida mista apresenta variação de ácido ascórbico entre 19,95 mg/100g a 28,17 mg/100 e oferece 38% das necessidades diárias de 75 mg/100g de vitamina C de acordo com Dietary Reference Intake (DRI).[014] The mixed drink has a variation of ascorbic acid between 19.95 mg/100g to 28.17 mg/100 and offers 38% of the daily needs of 75 mg/100g of vitamin C according to Dietary Reference Intake (DRI).
[015] O conteúdo de compostos fenólicos analisado na bebida variou em média entre 95,66 mg EAG/100g a 110,88 mg EAG/100g para nesta composição. A quantidade destes compostos é reduzida de acordo com o período de armazenamento, com redução de polifenóis ao final do experimento. Estudos apontam que alimentos com a presença de compostos fenólicos aumentam o fator de proteção antibacteriana e antioxidante.[015] The content of phenolic compounds analyzed in the drink varied on average between 95.66 mg EAG/100g to 110.88 mg EAG/100g for this composition. The amount of these compounds is reduced according to the storage period, with a reduction of polyphenols at the end of the experiment. Studies indicate that foods with the presence of phenolic compounds increase the antibacterial and antioxidant protection factor.
[016] Os valores de antocianinas presentes na bebida mista variam entre 3,83 mg/100g a 4,86 mg/100g, O baixo conteúdo de antocianinas pode ser previsto devido ao fato de durante o aquecimento ocorrer à degradação e polimerização deste composto, que levam a descoloração dos pigmentos, diminuindo a concentração de antocianinas[016] The values of anthocyanins present in the mixed drink range from 3.83 mg/100g to 4.86 mg/100g, The low content of anthocyanins can be predicted due to the fact that during heating, degradation and polymerization of this compound occur, that lead to discoloration of the pigments, decreasing the concentration of anthocyanins
[017] Na bebida mista ocorreu diferença significativa entre o início e o término de armazenamento. O conteúdo de flavonoides tratamentos foi em média de 2,47 ±0,023 mEqQ.g-1. Flavonoides tais como quercetina e miricetina (presentes nos extratos aquosos de hibisco) são protetores da oxidação de ácido ascórbico.[017] In the mixed drink, there was a significant difference between the beginning and end of storage. The flavonoid content of the treatments averaged 2.47 ±0.023 mEqQ.g-1. Flavonoids such as quercetin and myricetin (present in aqueous extracts of hibiscus) are protective against ascorbic acid oxidation.
[018] A formulação com 50 % de hibisco e 50% de água de coco favorece a obtenção da bebida mista com boa concentração de ácido ascórbico, polifenóis totais, antocianinas, flavonoides amarelos e atividade antioxidante. Entretanto com 35 dias de armazenamento sob refrigeração da bebida mista foram observadas reduções do pH, sólidos solúveis, ácido ascórbico, antocianinas, polifenóis totais, flavonoides e capacidade antioxidante.[018] The formulation with 50% hibiscus and 50% coconut water favors obtaining a mixed drink with a good concentration of ascorbic acid, total polyphenols, anthocyanins, yellow flavonoids and antioxidant activity. However, with 35 days of refrigerated storage of the mixed drink, reductions in pH, soluble solids, ascorbic acid, anthocyanins, total polyphenols, flavonoids and antioxidant capacity were observed.
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