BR102022016500A2 - PROCESS FOR OBTAINING COMPOSITIONS BASED ON MULTIFUNCTIONAL COMPOUNDS, COMPOSITIONS BASED ON MULTIFUNCTIONAL COMPOUNDS SO OBTAINED AND THEIR USE - Google Patents

Abstract

The present invention describes a process for obtaining compositions based on multifunctional compounds derived from two nutrients in the form of complexes. In another embodiment, the present invention refers to compositions based on multifunctional compounds thus obtained and their use in technological applications as encapsulating agents, emulsifiers, preservatives and foaming agents, with these technological applications being able to be performed simultaneously.

Description

Field of Invention:

[001] The present invention refers to a process for obtaining compositions based on multifunctional complexes, as well as the compositions thus obtained. The present invention also relates to the use of said compositions in various technological applications as encapsulating agents, emulsifiers, antimicrobial preservatives and foaming agents.

[002] The area of application of the present invention is the food, cosmetics, pharmaceutical and bioproducts industry.

Description of the State of the Art:

[003] One of the great challenges of the food industry today is to provide and offer ingredients, additives and products that comply with the concepts of naturalness and functionality, that is, that promote healthiness, safety, sustainability and well-being. These demands are still latent due to the lack of consolidated alternatives for replacing pesticides, emulsifiers, traditional preservatives and additives derived from toxic, unsustainable products or without any nutritional appeal. These challenges are aligned with green chemistry and one of the main trends in the food sector, which is clean label (search for sustainable alternatives and reducing the number of additives).

[004] During the COVID-19 pandemic, these consumer needs have increased, as the situation demands healthier, nutritious and natural, but also affordable and safe, ingredients and products to maintain a balanced diet for good system performance. immunological. Among food ingredients/additives, emulsifiers and preservatives stand out, as they are necessary for the production and preservation of various foods. Emulsifiers are fundamental additives for the stabilization of emulsified products, such as mayonnaise, margarine, dairy drinks and ice cream.

[005] There is a wide range of emulsifiers on the market, but most of these have restricted applications in terms of their concentration, as they present risks to the consumer's health. On the other hand, some alternatives have been developed. The most promising emulsifiers developed to date are lecithin and some proteins, as they can be obtained from natural sources. However, these emulsifiers have technological disadvantages that limit their application in the food industry.

[006] Lecithin is an emulsifier with variable composition, which makes its application and predictability regarding efficiency and type of emulsion (O/W or W/O) difficult. Furthermore, its use requires additional modification and/or refining processes. In relation to proteins, there is a limitation on their use in media in which the pH and temperature are variable, which can lead to their denaturation and destabilization of an emulsion.

[007] In addition to these technological disadvantages, emulsifiers generally available on the market do not have functional properties or nutritional value, except for some proteins with possible pre-biotic activity. Its use also has limitations when of animal origin and/or sources associated with allergens (for example, milk and soy). Furthermore, its use is restricted to application as an emulsifier, requiring the use of other additives for food preservation, such as antimicrobial additives.

[008] Antimicrobial preservatives are necessary to inhibit the growth of pathogenic and spoilage microorganisms in food, increasing its shelf life and promoting food safety. Most emulsifiers and preservatives may have restricted applications or, in the case of preservatives, be associated with some disease or disorder. Commercial emulsifiers generally do not have preservative capacity, and preservatives do not have emulsifying capacity. Therefore, it is common for the industry to use several additives, each performing a different technological function. Furthermore, emulsifiers, preservatives and other important additives, such as encapsulating agents, do not contribute nutritionally or have no nutritional value.

[009] Most encapsulating agents are also derived from carbohydrates and polymers, which may be associated with calories, without significant nutritional value. There is great concern regarding the use of preservatives as they are associated with diseases and disorders, such as nitrates and nitrites, boric acid, sodium tetraborate, dehydroacetic acid, among others. This is one of the main reasons why consumers increasingly prefer healthy and/or natural products. There are some natural antimicrobial preservatives, such as acetic acid, lactic acid, sodium chloride, essential oils and plant extracts. However, these have technological, sensory and nutritional limitations. Acidic additives increase the acidity of foods and are recommended in foods with an already acidic pH, while excess sodium chloride is associated with cardiovascular disease.

[0010] Essential oils seem to be an interesting alternative, but they can have effects on the chemical quality, kinetic and sensorial stability of foods if added directly. In this context, the current challenge is the development of preservatives of natural origin that are efficient against microorganisms, that do not alter the sensorial and nutritional quality of the food and that are safe/healthy.

[0011] The development of an antimicrobial preservative using functional compounds obtained from natural sources may be the solution to this problem, as in addition to being safer, they can add nutritional value to foods. Multifunctional applications, that is, for more than one technological application, of additives or functional ingredients (for example, a functional additive with two technological functions such as emulsifier and preservative) is promising, as it brings economic and social benefits by promoting healthiness to consumers with the use of functional and safe compounds, without the need for other additives.

[0012] In the food industry, there is a constant search for innovative alternatives that adapt to the concepts of naturalness and functionality, which promote healthiness, safety, sustainability and well-being. Therefore, in the literature and in the food market, there are still no concrete or well-established solutions to these problems.

[0013] In view of all the constant challenges in the state of the art, the present invention presents a process for obtaining multifunctional complexes obtained from amino acids and fatty acids, as well as the use of these compositions as emulsifiers, antimicrobial preservatives, encapsulating agents and sparkling wines, and these technological applications can be performed simultaneously.

[0014] In the literature, there is no knowledge of compositions that comprise multifunctional complexes that provide emulsifying, antimicrobial preservative, encapsulating and foaming activity, such as those disclosed in the present invention.

[0015] Namely, patent application WO2020/109472 discloses a preparation comprising a complex between amino acids and omega fatty acids, more specifically the lysine-omega 3 fatty acid complex, as a supplement in the form of a solid tablet for more efficient omega supplementation -3. To produce these formulations, phospholipids (for example, lecithin) are used as emulsifiers, and the complexes are used in high concentrations.

[0016] The present invention presents a process for obtaining and compositions containing complexes between amino acids (AAs) and fatty acids (FAs) - including saturated FAs - as emulsifiers, encapsulating agents, preservatives, and/or foaming agents, and/or simultaneous applications of these multifunctional compositions in the same product or process in low concentrations (< 1% w/w). These compositions comprise emulsions, microcapsules/microparticles containing bioactive and aromatic compounds (e.g., essential oils), foams and antimicrobial formulation as derivative functional products containing the functional complex as an additive/ingredient. The present invention also presents the feasibility of these complexes for use in liquid foods or beverages, as well as in the production of emulsified products, foams, microcapsules of bioactive compounds, with improved physicochemical properties and stability.

[0017] Patent EP0674902 describes the use of fish oil and L-arginine or L-ornithine to prepare a diet to stimulate the immune system of a postoperative patient. Unlike the present invention, the aforementioned patent does not present a complex between amino acids and fatty acids, that is, the fish oil used contains omega-3 in the form of triacylglycerols, that is, esters, and not in the form of complexes. It is also worth noting that the present invention presents a process for obtaining and compositions containing a complex between AAs and AGs (including saturated AGs) as emulsifiers, encapsulating agents, preservatives, and/or foaming agents, and/or simultaneous applications of these complexes in the same product or process in low concentrations (< 1% w/w).

[0018] The work of Li et al. (“Self-assembled structural transition from vesicle phase to sponge phase and emulsifying properties in mixtures of arginine and fatty acids”. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Volume 487, 2015, pgs. 198-206) reveals emulsions containing the arginine-fatty acid complex as emulsifier and hexadecane as oil phase.

[0019] Firstly, it should be noted that the aforementioned document is inserted in the area of chemistry and fuel. Hexadecane, it is worth noting, is not a food ingredient and is not suitable for human consumption. Hexadecane is generally used as a model fuel (diesel). Furthermore, the complex was used in high concentrations (approximately 34.8 g/L). At concentrations of 3:7, for example, emulsions with hexadecane showed phase separations after one week. Furthermore, the scientific article does not present the process or the process conditions used. If an edible oil was used, such as sunflower, for example, simple stirring (as presented in the article) would not result in stable emulsions, as demonstrated in the present invention.

[0020] In the present invention, highly stable emulsions (> 3 months) of food grade and/or for human use were developed, using the complexes in low concentrations (< 1% or <3.8 g/L), as well as processes food. In the present invention disclosed herein, it was demonstrated that the stability of the emulsions developed depends on the type of emulsification process, type of vegetable oil, as well as the type of amino acid, demonstrating the non-obviousness of the claimed matter. Obtaining the right combination of ingredients and processes suitable for high stability requires investigation of these variables through experiments and hypothesis testing.

[0021] In the present invention, emulsions were also presented as encapsulating systems for bioactives naturally present in essential oils. Furthermore, high stability emulsions based on sunflower oil, containing the emulsifying complexes, were evaluated for microbiological tests to demonstrate the capacity of the complexes as antimicrobial preservatives while acting as emulsifiers. Thus, emulsions developed using the complexes as emulsifiers do not require the use of antimicrobial preservatives, which certainly represents a great technological and functional advantage. It is important to emphasize that in the present invention suitable process conditions are shown, as well as the combination and use of suitable components, which do not work in all situations, showing that the processes and compositions described as the object of the present invention are not obvious simply from the use of the selected process conditions for other components or the use of the selected components in other process conditions, so that the association of components and specific and appropriate process conditions are necessary to obtain the advantages of the present invention.

[0022] The studies by Wang et al. (“Investigation on the self-assembled behaviors of C18 unsaturated fatty acids in arginine aqueous solution”. RSC Advances, Issue 66, 2017, 41561-41572) present the rheological behavior of mixtures of arginine and FAs in aqueous solutions. The authors suggest the potential for encapsulation of water-soluble active ingredients, as they showed that the use of AR in mixtures with AGs in high concentrations (AR at 8.7 g/L) formed lamellar structures which encapsulated calcein, a water-soluble drug.

[0023] This article presents the use of the arginine-fatty acid complex to encapsulate a water-soluble drug, and not a hydrophobic active one. In the present invention, processes and compositions for encapsulating hydrophobic (lipophilic) bioactive and aromatic compounds are presented. Furthermore, the encapsulation of bioactives is not an obvious technique, and the simple suggestion does not apply in all cases nor does it guarantee good encapsulation and stability. Therefore, the development of viable formulations and processes is neither obvious nor universal and requires investigation through experiments and hypothesis testing. In said article, no emulsions are produced, much less stable emulsions. Furthermore, the processes and compositions of the present invention are not presented, such as emulsions comprising essential oils, microcapsules of essential oils, that is, hydrophobic aromatic bioactive compounds, which can be released in aqueous formulations. It is also important to highlight that the present invention comprises encapsulated systems such as functional ingredients, essential oils in powders, or essential oil aromas for use in various sectors, mainly food. The complexes have encapsulation capacity at low concentrations (1%, emulsions or approximately 10%, microcapsules). The microcapsules/microparticles present compositions entirely containing healthy ingredients, and are easy to use in liquid formulations, with the release of bioactive and aromatic compounds from essential oils of different compositions/profiles.

[0024] The work of Novales et al. (“Self-assembly and foaming properties of fatty acid-lysine aqueous dispersions”. Langmuir. 2010; 26(8):5329-34) presents the use of specific processes and formulations to obtain foam. The process consists of injecting a specific gas into an aqueous dispersion of lysine with specific saturated fatty acids, such as lauric (C12), myristic (C14), palmitic (C16) and stearic (C18) acids. The authors conclude that stearic acid with lysine does not foam satisfactorily and crystallizes. Omega fatty acids and the amino acid arginine (AR) are not evaluated.

[0025] The process used in said article is different from that carried out in the present invention, which consists of mechanical agitation using a mechanical agitator (Ultraturrax), that is, the same equipment for producing emulsions, without the addition of gas, and with the use of gas atmospheric (different composition). Differently, in the present invention, when lysine was used, the unsaturated fatty acids (linoleic acid) showed greater foaming capacity, and when arginine was used, the saturated fatty acid (stearic acid) showed good foaming capacity, demonstrating the non-obviousness of the matter claimed. , and that the combination of nutrients and proposed processes produce foams with different profiles and characteristics.

[0026]In this sense, the work of Vidal et al. (“Lauryl-poly-L-lysine: A New Antimicrobial Agent?” Journal of amino acids, 2014, 672367) reports the antibactericidal properties of the compound lauryl-poly-L-lysine on Gram positive and negative bacteria.

[0027] In this regard, it should be noted that the lauryl-poly-L-lysine compound is different and has a different molecular structure than the complexes obtained in the present invention. Furthermore, this study is carried out with the pure compound and not in emulsified compositions containing 1% complexes, and does not evaluate application as an antifungal agent.

[0028] The present invention presents antimicrobial application (antibacterial and antifungal) of other compounds (AAs and AGs complexes) present in emulsified compositions at low concentrations (1%). The evaluation focuses on its use as an antimicrobial preservative. Depending on the choice of precursors, in the present invention, the compositions may have antibacterial and antifungal (AR-LIN) or only antibacterial (LIS-LIN) effects, demonstrating the non-obviousness of the claimed matter. The emulsifying compounds developed, present at the oil/water droplet interface, have preservative capacity at low concentrations.

[0029] Finally, the work developed by Fernandes et al. (“Cashew gum and inulin: New alternative for ginger essential oil microencapsulation.” Carbohydrate polymers vol. 153 (2016): 133-142) presents the use of blends between cashew gum and inulin as wall materials for microencapsulation of ginger essential oil .

[0030] Unlike the present invention, said article does not evaluate compositions containing AAs and AGs complexes as emulsifiers or encapsulating agents, nor their use as encapsulants in combinations with inulin wall materials or xylo-oligosaccharides (XOS). The gum has a different function and composition than the AA^AGs complexes, and has no nutritional value, in addition to being a carbohydrate. More specifically, no emulsions or stable emulsions containing encapsulated bioactives are presented. To obtain the microcapsules, in this article, high concentrations of materials were necessary (20%, emulsions).

[0031] The present invention stands out for presenting unprecedented formulations and processes, where the AA^AG complex acts as an encapsulating agent efficiently combined with wall materials, such as inulin or XOS, to obtain microcapsules/microparticles of essential oils. The complexes have encapsulation capacity at low concentrations (1% emulsions, approximately 10% microcapsules). The microcapsules/microparticles have compositions containing entirely healthy ingredients, do not use gums, and are easy to use in liquid formulations, with the release of bioactive and aromatic compounds from essential oils of different compositions/profiles.

[0032] In view of all of the above, it is notable that the state of the art lacks ingredients/additives and products that adapt to the concepts of naturalness and functionality, which promote healthiness, safety, sustainability and well-being, at the same time in which they have technological functions such as encapsulating agents, emulsifiers, preservatives and foaming agents, simultaneously, and can replace the use of several additives that have no nutritional appeal or are sometimes associated with diseases or disorders.

[0033] However, no prior art document discloses compositions based on multifunctional complexes derived from amino acids and fatty acids, a process for obtaining said compositions and using the multifunctional complexes as encapsulating, emulsifying, preservative and foaming agents, as described. in the present invention.

Brief Description of the Invention:

[0034] The present invention refers to a process for obtaining compositions based on multifunctional complexes derived from amino acids and fatty acids, comprising the following steps: a) Prepare amino acid: i) Gradually suspend amino acid (AA) in solvent, preferably water or aqueous solution, with an AA concentration between 0.01% and 10%, preferably between 0.5% and 1% (w/w), and stir, preferably at 2000 rpm; or ii) Gradually add AA, between 0.01% and 10%, preferably between 0.5% and 1% (w/w), in a mortar or mortar; b) Add acid to the composition obtained in a), gradually or drop by drop, in stoichiometry 3:1, 2:1, 1:1, 1:2 or 1:3, preferably in stoichiometry 1:1; c) Homogenize the composition obtained in (b): i) If (a.i) is carried out, subject it to stirring, preferably between 3000 rpm and 5000 rpm, for preferably 10 minutes until obtaining a homogeneous liquid; ii) If (a.ii) is carried out, grind for preferably 15 min, at preferably room temperature; d) Obtain a composition comprising an amino acid and acid complex with foaming, emulsifying, encapsulating and antimicrobial preservative capacity; e) Submit the composition obtained in (c) to the emulsification process (T): i) If (c.i) is carried out, submit the composition obtained in (c.i) to high agitation speed, preferably between 5000 rpm and 10000 rpm, and add , drop by drop, in the oil phase until reaching a concentration between 0.1% and 90%, preferably between 1% and 30% (w/w). Then, set the speed preferably at 10000 rpm for preferably 10 minutes; ii) If (c.ii) is carried out, suspend the composition obtained in (c.ii) in water until it reaches a concentration preferably 1%, subject it to high speed agitation, preferably between 5000 rpm and 10000 rpm, and add, dropwise the drop, oily phase until reaching a concentration between 0.1% and 90%, preferably between 1% and 30% (w/w). Then, set the speed preferably at 10000 rpm for preferably 10 minutes; f) Obtain oil/water emulsions; g) Homogenize the composition obtained in (f): i) Using a high-intensity ultrasound process (T+US), under operating conditions of lower energy density (T+USL), between 10 W and 200 W, preferably at 400 W, for 0.2 to 60 min, preferably for 2 minutes; ii) Through a high-intensity ultrasound process (T+US), under operating conditions of greater energy density (T+USH), between 200 W and 1000 W, preferably at 400 W, for 0.2 to 60 min, preferably for 5 minutes; iii) Under high pressure, in operating conditions between 5 MPa/5 MPa to 100 MPa/5 MPa, preferably between 10 MPa/5 MPa to 80 MPa/5 MPa, between 1 and 3 homogenization cycles, preferably 1 homogenization cycle; and h) Obtain oil/water emulsions (preferably with improved stability); i) Submit the composition obtained in (f or h) to a drying process, by spray drying, spray chilling or freeze drying, preferably by spray drying or atomization, under operating conditions between 150 °C and 250 °C inlet air temperature , between 80 °C and 150 °C outlet air temperature, between 0.2 L/h and 2 L/h supply flow, air flow pressure between 3 bar and 5 bar (3 and 5 x 105 Pa) , and between 5 and 50 L/minutes of air flow, preferably under operating conditions of 170 °C inlet air temperature, 130 °C outlet air temperature, 0.8 L/h supply flow, air flow pressure of 5 bar (5 x 105 Pa), and 35 L/minutes of air flow; and j) Obtain microcapsules/microparticles; k) Suspend the composition obtained in (j) in water or aqueous solution, at a concentration between 0.1% and 99%, preferably at a concentration between 1% and 10%, and stir, preferably between 10 rpm and 500 rpm; l) Obtain aqueous compositions comprising healthy multifunctional compounds.

[0035] The compositions thus obtained can be in the form of highly stable oil-in-water emulsions, antimicrobial preservative systems, foams, microcapsules/microparticles, for application and/or release of bioactives/aromas in an aqueous medium or for aqueous formulation .

[0036] Furthermore, steps a) to d) comprise said complexes of amino acids and fatty acids, in an amount between 0.1% to 20% (w/w), preferably between 0.5% to 1% (w/w). /p) in water or aqueous solution, in stoichiometry 3:1, 2:1, 1:1, 1:2 or 1:3, preferably in stoichiometry 1:1.

[0037] The present invention also refers to the use of the compositions obtained in technological applications such as encapsulating agents, emulsifiers, preservatives and foaming agents, and these technological applications can be performed simultaneously in a food, cosmetic and/or pharmaceutical matrix.

Brief Description of the Figures:

[0038] Figure 1 shows the Fourier transform infrared (FT-IR) spectrum of the complexes formed by the combinations of arginine compounds (AR) with stearic acid compounds (STE), oleic acid (OLE, omega 9) and linoleic acid ( LIN, omega 6), with emphasis on the C=O region for AR^STE, AR^OLE, AR-LIN, STE, OLE and LIN.

[0039] Figure 2 shows the Fourier transform infrared (FT-IR) spectrum of the complexes formed by the combinations of lysine compounds (LIS) with stearic acid (STE) and linoleic acid compounds (LIN, omega 6), with highlighting the C=O region for LIS^STE, LIS-LIN, STE and LIN.

[0040] Figure 3 demonstrates the visual appearance and kinetic stability of emulsion formulations comprising AR^OLE (AR-OLE), or AR^OLE with the xylo-oligosaccharide (XOS) wall material (AR^OLE/XOS) obtained in Example 2, after 1 day, 7 days and 30 days of storage.

[0041] Figure 4 represents the droplet size distribution of the AR^OLE and AR^OLE/XOS emulsion formulations obtained in Example 2, after 1 day of storage.

[0042] Figure 5 reproduces the visual appearance of the microcapsule/microparticle formulations obtained by the emulsion drying process of Example 3.

[0043] Figure 6 represents the morphology of the microcapsule/microparticle formulations obtained in Example 3.

[0044] Figure 7 demonstrates the visual appearance and kinetic stability of the AR^OLE and AR^OLE/XOS emulsion formulations obtained in Example 4, after 1 day, 7 days and 30 days of storage.

[0045] Figure 8 represents the droplet size distribution of the AR^OLE and AR^OLE/X emulsion formulations obtained in Example 4, after 1 day of storage.

[0046] Figure 9 demonstrates the visual appearance and kinetic stability of the emulsion formulations obtained in Example 4, by mechanical agitation (T) and mechanical agitation followed by homogenization by low intensity ultrasound (T+USL), after 1 day and 7 days of storage.

[0047] Figure 10 reproduces the visual appearance of the microcapsule/microparticle formulations obtained by the emulsion drying process of Example 5.

[0048] Figure 11 represents the morphology of the microcapsule/microparticle formulations obtained in Example 5.

[0049] Figure 12 shows the visual appearance and kinetic stability of emulsion formulations comprising AR^STE and AR^LIN (AR^STE and AR-LIN), and emulsions comprising AR^STE and AR^LIN with the material of inulin wall (AR^STE/IN and AR-LIN/IN) obtained in Example 6, after 1 day and 30 days of storage.

[0050] Figure 13 represents the droplet size distribution of the AR-LIN, AR^STE, AR^STE/IN and AR-LIN/IN emulsion formulations obtained in Example 6, after 1 day of storage.

[0051] Figure 14 shows the visual appearance and kinetic stability of the emulsion formulations obtained in Example 6, by mechanical agitation followed by homogenization by low intensity (T+USL) or high intensity (T+USH) ultrasound, after 1 day and 7 days of storage.

[0052] Figure 15 reproduces the visual appearance of the microcapsule/microparticle formulations obtained by the emulsion drying process of Example 7.

[0053] Figure 16 shows the morphology of the microcapsule/microparticle formulations obtained in Example 7.

[0054] Figure 17 shows the visual appearance of the aqueous formulations after dissolving the powder microcapsules (microparticles) obtained in Examples 3, 5 and 7.

[0055] Figure 18 demonstrates the visual appearance and kinetic stability of the AR^STE, AR-LIN, LIS^STE and LIS-LIN emulsion formulations, after 1 day, 7 days and 30 days of storage, obtained in example 9 .

[0056] Figure 19 represents the droplet size distribution of the AR-LIN, AR^STE, AR^STE/IN and AR-LIN/IN emulsion formulations, after 1 day of storage, obtained in Example 9.

[0057] Figure 20 shows the visual appearance and stability of the foaming formulations obtained in Example 12 after 1 hour of storage.

[0058] Figure 21 shows the visual appearance and stability of the emulsion formulations treated by T, T+USL and T+USH obtained in Example 13, after 1 day and 7 days of storage.

[0059] Figure 22 represents the Fourier transform infrared spectrum (FT-IR) with emphasis on the C=O region for samples containing mixtures of AR with LIN, and LIS with LIN.

[0060] Figure 23 demonstrates the visual appearance of the samples corresponding to the attempt to obtain multifunctional compositions and the attempt to form emulsions, in Example 15, after 1 hour of storage.

[0061] Figure 24 demonstrates the visual appearance and kinetic stability of emulsions obtained by different processes and containing different types of oils, according to Example 16, after 7 days of storage.

[0062] Figure 25 demonstrates the visual appearance and kinetic stability of emulsions formulated with different emulsifiers, according to Example 17, after 1 day of storage.

Detailed Description of the Invention:

[0063] Among the technological advantages of the present invention, we can mention the process for obtaining compositions formed by complexes between two immunonutrients of natural origin, including essential nutrients, as well as the unprecedented technological applications of these compositions as encapsulating agents, emulsifiers, antimicrobial preservatives and sparkling wines, these applications can be simultaneous in the same composition in low concentrations, that is, the use of the composition for different technological functions could replace several additives (reducing costs), and also add nutritional value.

[0064] The complexes are formed by two nutrients, which have different bioactive properties and can be released simultaneously in the body. The present invention also presents the feasibility of these complexes for use in liquid foods or beverages, as well as in the production of emulsified products, foams, preservatives, microcapsules of bioactive compounds with improved physicochemical properties and stability with potential for application in the preparation of formulations in industries. of food, pharmaceuticals and cosmetics.

[0065] In this invention, along with the multifunctional complexes, additional functional materials are used, such as the prebiotics XOS and inulin, used as wall materials, with XOS being a compound with a sweet and natural flavor. The microcapsules made entirely of natural functional ingredients, and containing bioactive and aromatic compounds from encapsulated essential oils, are easy to dissolve in an aqueous medium, enhancing applications and releases in liquid food/cosmetic/pharmaceutical products or their use in conventional production processes.

[0066] Therefore, the present invention presents a solution to one of the great challenges of the food industry today, which is to provide and offer ingredients/additives and products that adapt to the concepts of naturalness and functionality, which promote healthiness, safety, sustainability and good health. -be.

[0067] For the purpose of demonstrating the processes used to obtain compositions comprising complexes or compositions of emulsions, foams and microcapsules containing such complexes, the description of the nomenclatures used follows.

[0068] It is important to emphasize that the objective of presenting the following demonstration examples is to show suitable process conditions, as well as the combination and use of suitable components, which do not work in all situations, showing that the processes and compositions described as object of the present invention are not obvious from simply the use of selected process conditions for other components or from the use of the selected components in other process conditions, such that the combination of components and specific and suitable process conditions are necessary to obtain the advantages of the present invention.

Compositions comprising multifunctional complexes

[0069] The complexes obtained and used in the examples that will be presented were preferably those indicated derivatives of arginine (AR), lysine (LIS), stearic acid (STE), oleic acid (OLE, omega 9) and linoleic acid (LIN, omega 6): AR^STE, AR^OLE, AR-LIN, LIS^STE, LIS-LIN, without, however, restricting the scope of the present invention.

[0070] Other amino acids, such as glycine (GLY), cysteine (CYS), serine (SER) and taurine (TAU) were also evaluated.

[0071] Fatty acids and amino acids, precursors of the compositions, are functional compounds already used in the food industry with the aim of increasing nutritional value as ingredients or supplements, and are compounds of natural origin. Omegas and LIS FAs are essential nutrients, that is, they are not produced by the body and must be ingested through a specific diet or supplements. Omega FAs are essential nutrients, can be obtained naturally from vegetable oils, are associated with the prevention of cardiovascular diseases and have antioxidant activity. Omega 3 has anti-inflammatory activity and can be considered an immunomodulator of the immune system, influencing the function of inflammatory cells and all inflammatory processes in the human body.

[0072] Arginine (AR) is a natural semi-essential amino acid, stimulates the immune system, has demonstrated an immunostimulatory effect with vaccines, and can prevent or treat heart/circulatory diseases. RA has antioxidant, anti-inflammatory and immunomodulatory benefits.

[0073] Lysine (LIS) is an essential amino acid that has antiviral properties, acts in the production of antibodies, strengthens the immune system, is an adjuvant in all immunodeficiency states, reduces stress and anxiety, helps fight virus infections, facilitates the absorption of calcium (to combat osteoporosis) and is important in the treatment of viral diseases, such as herpes simplex, acting to inhibit viral reproduction.

[0074] AR and LIS help with the growth and recovery of muscles, skin and hair, skin hydration, collagen (LIS) and keratin (AR) production, among other benefits. Due to these bioactive properties, they are also widely used as nutrients and ingredients in the cosmetics and pharmaceutical industries.

[0075] When these essential AAs are complexed with another essential nutrient, such as omega FAs, they can generate a composition with improved functionality through synergistic action.

Processes used to obtain compositions comprising multifunctional complexes

[0076] The processes used to obtain compositions comprising complexes between AAs and acids are: RA Process: reaction in an aqueous medium or with the use of water as a solvent with the correct sequence of addition of the components involved; and NEAT Process: reaction without addition or presence of solvents.

Emulsion compositions and emulsification processes employing obtained multifunctional compounds

[0077] O/W emulsions with wide application potential were obtained due to the properties obtained, the excellent stability and diversity of compositions. Emulsions were obtained using complexes of AAs and acids as emulsifiers and encapsulating agents. Different types of oily phase were used, such as vegetable oil, animal oil, essential oils, synthetic oils, vegetable oil fractions, animal oil fractions, mineral oil, or mixtures of these, preferably sunflower oil, essential oil (EO) orange, rosemary OE, ginger OE and clove OE, without, however, restricting the scope of the present invention. The EOs used have bioactive and aromatic compounds in their composition, such as limonene (orange and ginger EO), eugenol (clove EO) and eucalyptol (rosemary EO). Orange, clove, ginger and rosemary EOs are used in industries as natural flavoring ingredients and antioxidants.

[0078] Eucalyptol is a volatile monoterpene, found in several EOs (rosemary, oregano, eucalyptus, mint and sage), used as a flavoring ingredient and in the treatment of respiratory diseases, it has anti-inflammatory, antimicrobial, antioxidant and analgesic properties. Limonene is a volatile terpene and the majority compound in the EO of orange, lemon and citrus fruits, the main compound associated with the aroma of orange and other citrus fruits, present in other EOs (e.g. ginger), has anticancer, anti-inflammatory and anti-inflammatory properties. oxidants, and is used as a flavoring ingredient. These bioactives were encapsulated using complexes of AAs and acids. Different concentrations of the oil phase and emulsifying/encapsulating complexes with different molecular structures from different precursors were used.

[0079] The production of stable emulsions, with a long shelf life and formulated with healthy and natural ingredients is of commercial interest. Emulsified-based foods, cosmetics and pharmaceuticals are produced and sold, such as mayonnaise, margarine, butter, ice cream, cosmetic creams, ointments, moisturizers, sunscreens, fragrances, among others. For example, producing emulsions with high kinetic stability based on EOs is a scientific-technological challenge and generally requires significant amounts of emulsifiers.

[0080] The processes used to obtain emulsion compositions using the complexes as emulsifiers/encapsulants are: Process T: mechanical agitation using Ultraturrax equipment; T+USL Process: mechanical agitation process followed by homogenization by high-intensity ultrasound in operating conditions of lower energy density, and T+USH Process: mechanical agitation process followed by homogenization by high-intensity ultrasound in operating conditions of higher energy density .

Microparticle compositions and microencapsulation and release processes using multifunctional compounds obtained

[0081] Microcapsules/microparticles with broad application potential were obtained due to results obtained based on the application of innovative materials. The compositions were obtained using complexes of AAs and acids as encapsulating agents, and using prebiotics as wall materials. Different types of essential oils (EOs) containing different bioactive compounds were used, such as orange EO, rosemary EO, ginger EO and clove EO, without, however, restricting the scope of the present invention. EOs and their bioactive and aromatic compounds were encapsulated, such as limonene (orange and ginger EOs) and eucalyptol (rosemary EO).

[0082] Limonene and eucalyptol are volatile compounds and sensitive to deterioration due to oxidation and heating, and the encapsulation technique is important for their protection and release. The prebiotics xylooligosaccharide (XOS) and inulin (IN) were used as wall materials as alternatives to conventional wall materials. For example, XOS is a low-digestibility prebiotic with a sweet taste. Encapsulating complexes with different molecular structures were used from different precursors.

[0083] The microcapsule/microparticle powder compositions of the present invention can be used in food, cosmetic, pharmaceutical products as new flavoring, functional, antioxidant ingredients, and/or as a protection and release system for bioactive compounds and aromas, without, however, restrict the scope of the present invention.

[0084] The process used to obtain microcapsule/microparticle compositions using the complexes as encapsulating agents was the spray drying or atomization process, which is the process most used in the industry for the production of microcapsules/microparticles, without, however, restrict the scope of the present invention.

[0085] Therefore, the present invention describes compositions based on multifunctional complexes derived from two immunonutrient compounds: amino acids and fatty acids. The compositions may be in the form of highly stable oil-in-water emulsions, antimicrobial preservative systems, foams and microcapsules/microparticles.

[0086] Amino acids are selected from the group comprising arginine, lysine, ornithine, citrulline, glutamine, pyridoxine, histidine, tyrosine, salmine, threonine, asparagine, alanine, glucosamine, valine, leucine, isoleucine, proline, methionine, phenylalanine , thiamine, riboflavin, tryptophan, aspartic acid, glutamic acid, preferably arginine (AR) and lysine (LIS), or mixtures of these amino acids or salts of these amino acids. Fatty acids are selected from the group comprising alpha-linolenic acid (ALA), linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), stearidonic acid, eicosatetraenoic acid, arachidonic acid (ARA), docosapentaenoic acid, eicosatrienoic acid, tetracosapentaenoic acid, tetracosahexaenoic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, calendic acid, dihomo-gamma-linolenic acid, gamma-linolenic acid, capric acid, caprylic acid, lauric acid, geranic acid, myristic acid, conjugated linoleic acid , palmitic acid, stearic acid, oleic acid, linoleic acid, margaric acid, nonadecylic acid, hexanoic acid, caproic acid, pelargonic acid, palmitoleic acid, paulinic acid, gondoic acid, erucic acid, nervous acid, preferably stearic acid (STE), oleic acid (OLE, omega 9) and linoleic acid (LIN, omega 6). In the multifunctional composition, the two compounds (amino acids and fatty acids) are present in a stoichiometry selected from 3:1, 2:1, 1:1, 1:2 and 1:3, preferably in stoichiometry 1:1. Among the multifunctional compositions used in the present invention are AR^STE, AR^OLE, AR-LIN, LIS^STE, LIS-LIN, without, however, restricting the scope of the present invention.

[0087] The present invention describes the process of obtaining said compositions based on multifunctional complexes, which comprises the following steps: a) Prepare amino acid: i) Gradually suspend amino acid (AA) in water or aqueous solution, at the concentration of AA between 0.01% and 10%, preferably between 0.5% and 1% (w/w), and stir, preferably at 2000 rpm; or ii) Gradually add AA, between 0.01% and 10%, preferably between 0.5% and 1% (w/w), in a mortar or mortar; b) Add acid to the composition obtained in a), gradually or drop by drop, in stoichiometry 3:1, 2:1, 1:1, 1:2 or 1:3, preferably in stoichiometry 1:1; c) Homogenize the composition obtained in (b): i) If (a.i) is carried out, subject it to stirring, preferably between 3000 rpm and 5000 rpm, for preferably 10 minutes until obtaining a homogeneous liquid; ii) If (a.ii) is carried out, grind for preferably 15 minutes, preferably at room temperature; d) Obtain a composition comprising an amino acid and acid complex with foaming, emulsifying, encapsulating and antimicrobial preservative capacity; e) Submit the composition obtained in (c) to the emulsification process (T): i) If (c.i) is carried out, submit the composition obtained in (c.i) to high agitation speed, preferably between 5000 rpm and 10000 rpm, and add , drop by drop, in the oil phase until reaching a concentration between 0.1% and 90%, preferably between 1% and 30% (w/w). Then, set the speed preferably at 10000 rpm for preferably 10 minutes; ii) If (c.ii) is carried out, suspend the composition obtained in (c.ii) in water until it reaches a concentration preferably 1%, subject it to high speed agitation, preferably between 5000 rpm and 10000 rpm, and add, dropwise the drop, oily phase until reaching a concentration between 0.1% and 90%, preferably between 1% and 30% (w/w). Then, set the speed preferably at 10000 rpm for preferably 10 minutes; f) Obtain oil/water emulsions; g) Homogenize the composition obtained in (f): i) Using a high-intensity ultrasound process (T+US), under operating conditions of lower energy density (T+USL), between 10 W and 200 W, preferably at 400 W, for 0.2 to 60 min, preferably for 2 minutes; ii) Through a high-intensity ultrasound process (T+US), in operating conditions of greater energy density (T+USH), between 200 W and 1000 W preferably at 400 W, for 0.2 to 60 min, preferably for 5 minutes; iii) Under high pressure, in operating conditions between 5 MPa/5 MPa to 100 MPa/5 MPa, preferably between 10 MPa/5 MPa to 80 MPa/5 MPa, between 1 and 3 homogenization cycles, preferably 1 homogenization cycle; and h) Obtain oil/water emulsions (preferably with improved stability); i) Submit the composition obtained in (f or h) to a drying process, by spray drying, spray chilling or freeze drying, preferably by spray drying or atomization, under operating conditions between 150 °C and 250 °C inlet air temperature , between 80 °C and 150 °C outlet air temperature, between 0.2 L/h and 2 L/h supply flow, air flow pressure between 3 bar and 5 bar (3 and 5 x 105 Pa) , and between 5-50 L/minutes of air flow, preferably under operating conditions of 170 °C inlet air temperature, 130 °C outlet air temperature, 0.8 L/h supply flow, air flow pressure of 5 bar (5 x 105 Pa), and 35 L/minutes of air flow; and j) Obtain microcapsules/microparticles; k) Suspend composition obtained in (j) in water or aqueous solution, at a concentration between 0.1% and 99%, preferably at a concentration between 1% and 10%, and stir, preferably between 10 rpm and 500 rpm; l) Obtain aqueous compositions comprising healthy multifunctional compounds.

[0088] The compositions thus obtained can be in the form of highly stable oil-in-water emulsions, antimicrobial preservative systems, foams, microcapsules/microparticles for application and/or release of bioactives and/or aromas in an aqueous medium or for formulation aqueous.

[0089] Still according to the present invention, said oil-in-water emulsions obtained have an average droplet diameter between 0.01 µm and 1000 µm, preferably between 0.01 µm and 10 µm, with compound encapsulation efficiency bioactives from 0.1% to 100%, preferably between 50% and 100%. In a second modality, the microcapsules/microparticles obtained have an average particle diameter between 0.01 µm and 1000 µm, preferably between 0.01 µm and 20 µm, with an encapsulation efficiency of bioactive compounds of 0.1% to 100%, preferably between 10% and 100%.

[0090] The present invention also refers to the use of the compositions obtained in technological applications such as encapsulating agents, emulsifiers, preservatives and foaming agents, and these technological applications can be performed simultaneously in a food, cosmetic and/or pharmaceutical matrix.

[0091] Oil/water emulsion compositions are obtained using multifunctional compounds as emulsifiers and encapsulating agents for bioactive and aromatic compounds from essential oils (EOs). Depending on the composition and process used, highly stable emulsions with different physicochemical properties are obtained, without, however, restricting the scope of the present invention. The compositions comprising the complex have the capacity to be applied as an antimicrobial preservative, and may present simultaneous effects when present as an emulsifier in an emulsion. Compositions comprising a complex in aqueous solution can promote the formation of foams when subjected to a mechanical agitation process.

[0092] Microcapsule/microparticle compositions are obtained (step (i)) using multifunctional compounds as encapsulating agents for bioactive and aromatic compounds from essential oils (EOs). These microcapsules/microparticles have functional wall materials in their composition, such as prebiotics, without, however, restricting the scope of the present invention. Such wall materials are added between steps c) and d), gradually, under stirring at 3000 rpm, at a concentration of 0.1% to 99.9% (w/w), preferably between 1% and 99% (w/w). p), until complete dissolution.

[0093] These compositions can be easily applied, dissolved and released in an aqueous medium (step (k)), which promotes formulation and release in aqueous liquid products or beverages.

Characterizations

[0094] The compositions comprising a complex between AA and fatty acids were characterized by Fourier transform infrared (FT-IR).

[0095] The emulsions and microcapsules/microparticles were characterized, after their preparation and after storage (between 1 and 30 days), using the methods of optical microscopy, scanning electron microscopy, average diameter and size distribution of droplets/particles, kinetic stability, visual appearance, and gas chromatography.

Examples of implementation

[0096] Examples of embodiments of the protected matter will be described below, with the aim of demonstrating the preferred embodiments of the present invention, without being limited by them.

[0097] Example 1 illustrates the implementation of the process and the correct combination of nutrients to obtain compositions comprising healthy multifunctional complexes.

[0098] Examples 2, 4, 6, 9 and 13 illustrate the implementation of the process and correct formulation of ingredients to obtain stable oil/water emulsion compositions and encapsulation of bioactives by emulsification. These examples demonstrate the technological applications of compositions comprising multifunctional complexes such as emulsifiers and encapsulating agents in emulsions (simultaneous technological applications).

[0099] Examples 3, 5 and 7 illustrate examples of implementing the process and correct formulation of ingredients to obtain essential oil microcapsule/microparticle compositions comprising the encapsulation of bioactive and aromatic compounds. These examples demonstrate the technological applications of compositions comprising multifunctional complexes as encapsulating agents in powder products.

[00100] Example 8 illustrates the example of the embodiment of the process of release and application in aqueous media of microcapsule/microparticle compositions of essential oils based on multifunctional complexes used as encapsulating agents.

[00101] Examples 10 and 11 illustrate examples of implementing applications of compositions comprising multifunctional complexes correct as antimicrobial preservatives while acting as emulsifying agents in the same product (simultaneous technological applications).

[00102] These Examples demonstrate that the antimicrobial capacity is possibly related to the composition and precursor used.

[00103] Example 12 illustrates an example of process embodiment and aqueous formulations comprising multifunctional complexes with foaming and foaming capabilities. This example demonstrates the foaming capacity profile potentially related to the composition and precursor used.

[00104] Examples 14 to 17 present examples of processes for obtaining and forming complex and emulsion-type compositions that do not meet the advantages of the present invention, without, however, presenting a limiting nature to it. In these examples, as in others, it is possible to observe the non-obviousness of the matter claimed.

Example 1: Obtaining compositions comprising multifunctional complexes

[00105] This example embodiment illustrates the use of the process to obtain complexes formed by the combinations of the compounds arginine (AR) and lysine (LIS) with the compounds stearic acid (STE), oleic acid (OLE, omega 9) and linoleic acid (LIN , omega 6), without, however, restricting the scope of the present invention.

[00106] The amino acid (AR or LIS) was first suspended in water at 2000 rpm, using a mechanical stirrer (Ultraturrax) until complete dissolution, obtaining a homogeneous solution.

[00107] Then, the acid (STE, OLE or LIN) was added at 3000 rpm, gradually or dropwise, into the aqueous solution containing the amino acid. The mixture was stirred for 10 minutes, between 3000 rpm and 5000 rpm (depending on viscosity), until a homogeneous liquid was obtained. 1:1 stoichiometry between precursors was used.

[00108] The FT-IR results (Figures 1 and 2) demonstrate the formation of a complex between the amino acid and the acids, as the C=O band of the acid has shifted slightly and the compositions present a broad band between 1600 cm-1 and 1700 cm- 1. The C=O band of the acid, before mixing, was approximately 1700 cm-1. After preparing the formulations, the C=O band shifted to values between 1600 cm-1 and 1700 cm-1, indicating the formation of a complex possibly formed by strong interaction (for example, hydrogen bonds). It is important to highlight that the compositions obtained are not salts or ionic liquids, as they do not present bands in the region of 1500 cm-1, as expected for deprotonated acids.

[00109] Compositions comprising complexes between amino acids and acids are obtained. The compositions were obtained from the combination of nutrients, with emphasis on the strategic combination of essential immunonutrients, such as AR with LIN and LIS with LIN. Aqueous compositions comprising these complexes are particularly liquid and water-soluble.

Example 2: Applications such as emulsifiers and encapsulants

[00110] This example embodiment illustrates the use of the complex obtained in Example 1 for the composition and processes for forming essential oil-based emulsions. In this example, the AR^OLE complex, ginger OE containing limonene in its composition, and the mechanical stirring process (T) were used, without, however, restricting the scope of the present invention. In a second composition, xylo-oligosaccharide (XOS) was used, a prebiotic with low digestibility and a sweet taste.

[00111] Ginger EO has functional properties and has bioactive and aromatic compounds present in its formulation, such as limonene. Limonene is a compound sensitive to deterioration due to oxidation and heating, and the encapsulation technique is important for its protection and release. AR is a semi-essential amino acid that can be obtained from natural sources and is an immunonutrient and has several benefits for health, skin and hair. OLE is an omega-9 FA that can be obtained from natural sources, an essential nutrient and presents an unsaturation in its molecular structure. Omega FAs are associated with the prevention of cardiovascular diseases and improvement of the immune system.

[00112] The AR was first suspended in water at 2000 rpm, using a mechanical stirrer (Ultraturrax) until complete dissolution, obtaining a homogeneous solution. Then, OLE was added at 3000 rpm dropwise into the aqueous solution containing AR. 1:1 stoichiometry between precursors was used. A concentration of 1% (w/w) of the emulsifying complex was used. The mixture was stirred for 10 minutes at 3000 rpm until a homogeneous liquid was obtained. For formulations containing XOS, after this step, XOS was added at 3000 rpm, gradually, until complete dissolution at a concentration of 7% (w/w). Subsequently, for all formulations in this example, the speed was set at 5000 rpm and the essential oil was added, drop by drop, until a concentration of 1% (w/w) was reached. Then the speed was increased to 10000 rpm for 10 minutes.

[00113] O/W emulsions are obtained with kinetic stability of at least 1 month. These formulations are particularly fluid, with the average droplet diameter being approximately 1.75 µm and 2.07 µm after one day of storage. The emulsions produced by the T process showed encapsulation efficiency of the bioactive compound limonene of approximately 99.08% and 100%. These emulsions are entirely composed of functional ingredients with immunological value, and contain bioactive and aromatic ginger compounds. The use of the immunonutrient complex from Example 1 as an emulsifier and encapsulating agent in the formation of emulsions is presented in an unprecedented way.

Example 3: Application as encapsulating agents

[00114] This example embodiment illustrates the use of the emulsion containing XOS obtained in Example 2 for the composition and formation processes of essential oil microcapsules/microparticles, where the complex obtained in Example 1 acts as an encapsulating agent. In this example, AR^OLE was used as an encapsulating agent for ginger OE containing limonene in its composition and XOS as a wall material. To obtain the microcapsules/microparticles, the spray drying or atomization process was used, without, however, restricting the scope of the present invention.

[00115] After preparation, the emulsion containing XOS obtained in Example 2 was subjected to a drying process using a spray dryer. In the process, operating conditions of 170 °C inlet air temperature, 130 °C outlet air temperature, 0.8 L/h supply flow, air flow pressure of 5 bar (5 x 105 Pa), and 35 L/minutes of air flow.

[00116] Microcapsules/microparticles of ginger essential oil are obtained as new ingredients in powder form. These formulations have an average particle diameter of less than 12 µm, approximately. The microcapsules/microparticles produced showed an encapsulation efficiency of the bioactive compound limonene of at least 18.88%. These microcapsules/microparticles are entirely composed of multifunctional ingredients with immunological value, and contain aromatic ginger compounds. The use of the immunonutrient complex from Example 1 as an encapsulating agent in the formation of microcapsules/microparticles is presented in an unprecedented way. Furthermore, XOS is used as a wall material, which is a prebiotic and has a sweet taste for the formation of powder compositions.

Example4:Applications such as emulsifiers and encapsulants

[00117] This example embodiment illustrates the use of the complex obtained in Example 1 for the composition and processes for forming essential oil-based emulsions. In this example, AR^OLE, orange EO containing limonene in its composition, and the mechanical stirring process (T) were used, without, however, restricting the scope of the present invention. In a second composition, xylooligosaccharide (XOS) was used, a prebiotic with low digestibility and a sweet taste. Orange EO has functional properties and has bioactive and aromatic compounds present in its formulation, such as limonene. Limonene is a compound sensitive to deterioration due to oxidation and heating, and the encapsulation technique is important for its protection and release. AR is a semi-essential amino acid that can be obtained from natural sources and is an immunonutrient and has several benefits for health, skin and hair. OLE is an omega-9 FA that can be obtained from natural sources and is an essential nutrient. Omega FAs are associated with the prevention of cardiovascular diseases and improvement of the immune system.

[00118] In this example, firstly, the ingredients, conditions and process used in Example 2 were used, with the exception of the type of EO. Instead of ginger EO, orange EO was used, which has a completely different composition.

[00119] O/W emulsions are obtained with kinetic stability of at least 1 month. These formulations are particularly fluid, with the average droplet diameter being approximately 1.8 µm after one day of storage. The emulsions produced by the T process showed encapsulation efficiency of the bioactive compound limonene of approximately 95.69% and 96.19%. These emulsions are composed entirely of functional ingredients with immunological value, and contain aromatic orange compounds. The use of the immunonutrient complex from Example 1 as an emulsifier and encapsulating agent in the formation of emulsions is presented in an unprecedented way.

[00120] In this example, other emulsification processes (Figure 9) were also evaluated in comparison to the T process previously used using AR^STE (Figure 7). Instead of the previously used T process, the T process was used followed by homogenization by high intensity ultrasound. The emulsions obtained by the T process were subsequently subjected to ultrasound at a low energy density at 400 W for 2 min (T+USL).

[00121] By the T process, O/W emulsions are obtained with kinetic stability greater than 1 month as previously observed. Using the T+USL process, O/W emulsions are obtained with kinetic stability of 1 day, but which showed phase separations after 7 days of storage, demonstrating the non-obviousness of the claimed matter.

Example 5: Application as encapsulating agents

[00122] This example embodiment illustrates the use of the emulsion containing XOS obtained in Example 4 for the composition and formation processes of essential oil microcapsules/microparticles, where the complex obtained in Example 1 acts as an encapsulating agent. In this example, AR^OLE was used as an encapsulating agent for orange OE containing limonene in its composition and XOS as wall material. To obtain the microcapsules/microparticles, the spray drying or atomization process was used, without, however, restricting the scope of the present invention.

[00123] After preparation, the emulsion containing XOS obtained in Example 4 was subjected to a drying process using a spray dryer. In the process, operating conditions of 170 °C inlet air temperature, 130 °C outlet air temperature, 0.8 L/h supply flow, air flow pressure of 5 bar (5 x 105 Pa), and 35 L/minutes of air flow.

[00124] Microcapsules/microparticles of orange essential oil are obtained as new ingredients in powder form. These formulations have an average particle diameter smaller than approximately 11 µm. The microcapsules/microparticles produced showed an encapsulation efficiency of the bioactive compound limonene of at least 15.22%. These microcapsules/microparticles are entirely composed of multifunctional ingredients with immunological value, and contain orange aromatic compounds. The use of the immunonutrient complex from Example 1 as an encapsulating agent in the formation of microcapsules/microparticles is presented in an unprecedented way. Furthermore, XOS is used as a wall material which is a pre-biotic and has a sweet taste for the formation of powder compositions.

Example 6: Applications such as emulsifiers and encapsulants

[00125] This example embodiment illustrates the use of complexes obtained in Example 1 for the composition and processes of forming essential oil-based emulsions. In this example, AR^STE, AR-LIN, rosemary EO containing eucalyptol in its composition, and the mechanical stirring process (T) were used, without, however, restricting the scope of the present invention.

[00126] In additional formulations, inulin (IN), a low digestibility prebiotic, was used. Rosemary EO has functional properties and has bioactive and aromatic compounds present in its formulation, such as eucalyptol. Eucalyptol is a compound sensitive to deterioration due to oxidation and heating, and the encapsulation technique is important for its protection and release. AR is a semi-essential amino acid that can be obtained from natural sources and is an immunonutrient and has several benefits for health, skin and hair. LIN is an omega-6 FA that can be obtained from natural sources and is an essential nutrient. Omega FAs are associated with the prevention of cardiovascular diseases and improvement of the immune system. STE has a saturated molecular structure and LIN has two unsaturations.

[00127] In this example, firstly, the ingredients, conditions and process used in Example 2 were used, with the exception of the type of EO, precursors of the emulsifying complex and wall material. Instead of ginger EO, rosemary EO was used, which has a completely different composition. Instead of OLE, STE or LIN were used, which have different molecular structures. Instead of XOS, IN was used as wall material.

[00128] O/W emulsions are obtained with kinetic stability of at least 1 month. These formulations are particularly fluid, and had average droplet diameters between 1.64 µm and 1.85 µm for those containing LIN and between 8.13 µm and 11.58 µm for those containing STE, after one day of storage. The emulsions produced showed encapsulation efficiency of the bioactive compound eucalyptol of approximately 73.54% and 79.12%. These emulsions are composed of functional ingredients with immunological value, and contain aromatic rosemary compounds.

[00129] In this example, other emulsification processes (Figure 14) were also evaluated in comparison to the previously used T process using AR^STE (Figure 12). Instead of the previously used T process, the T process was used followed by homogenization by high intensity ultrasound. The emulsions obtained by the T process were subsequently subjected to ultrasound at low (T+USL) and high (T+USH) energy density at 400 W for 2 minutes and 400 W for 5 minutes, respectively.

[00130] Using the T process, O/W emulsions are obtained with kinetic stability greater than 1 month as previously observed. Using the T+USL process with US of low energy density, O/W emulsions are obtained with a kinetic stability of at least 7 days, while using T+USH with US of high energy density, O/W emulsions are obtained with a kinetic stability of 1 day, but which presented phase separations after 7 days of storage, demonstrating the non-obviousness of the claimed matter.

Example 7: Application as encapsulating agents

[00131] This example embodiment illustrates the use of the IN-containing emulsion obtained in Example 6 for the composition and formation processes of essential oil microcapsules/microparticles, where the complexes obtained in Example 1 act as encapsulating agents. In this example, AR^STE and AR^LIN were used as encapsulating agents for rosemary EO containing eucalyptol in its composition and IN as wall material. To obtain the microcapsules/microparticles, the spray drying or atomization process was used, without, however, restricting the scope of the present invention.

[00132] After its preparation, the emulsion containing IN obtained in Example 6 was subjected to a drying process using a spray dryer. In the process, operating conditions of 170 °C inlet air temperature, 130 °C outlet air temperature, 0.8 L/h supply flow, air flow pressure of 5 bar (5 x1 05 Pa), and 35 L/minutes of air flow.

[00133] Rosemary EO microcapsules/microparticles are obtained as new ingredients in powder form and apparently with a color close to white and light orange for AR^STE/IN and AR-LIN/IN, respectively. These formulations have an average particle diameter smaller than 14 µm and 12 µm, approximately, for AR^STE/IN and AR-LIN/IN, respectively.

[00134] The microcapsules/microparticles produced showed an encapsulation efficiency of the bioactive compound eucalyptol of at least 11.25% and 33.59% for AR^STE/IN and AR-LIN/IN (contain omega 6), respectively. These microcapsules/microparticles are entirely composed of multifunctional ingredients with immunological value, and contain aromatic rosemary compounds. The use of the immunonutrient complex from Example 1 as an encapsulating agent in the formation of microcapsules/microparticles is presented in an unprecedented way. Furthermore, IN is used as a wall material, which is a prebiotic for the formation of powder compositions.

Example 8: Release of microcapsules - applications as emulsifiers and encapsulants

[00135] This example embodiment illustrates the use of the powder compositions obtained in Examples 3, 5 and 7 for the formation of products and processes that involve the application and release of bioactive compounds present and encapsulated in microcapsules/microparticles.

[00136] The microcapsule/microparticle was first suspended in water at 200 rpm, using a mechanical stirrer (Vortex) until complete dissolution, obtaining a homogeneous solution. In this example, the powder compositions were used at a concentration of 3.33% (w/v), without, however, restricting the scope of the present invention.

[00137] Homogeneous liquid aqueous solutions are obtained, demonstrating the feasibility of applying and dissolving the new ingredients in powder form obtained in Examples 3, 5 and 7. In these formulations, the orange, ginger and rosemary EOs, as well as their bioactive compounds and aromatics present in their compositions, such as limonene and eucalyptol, were released in aqueous solution and did not present phase separations.

[00138] It is important to highlight that most liquid food formulations are based on aqueous solutions and vegetable oils and non-polar bioactive compounds have low or limited aqueous solubility. The microcapsules/microparticles composed entirely of multifunctional ingredients with immunological value, containing aromatic compounds from essential oils were applied and dissolved with slight agitation in an aqueous solution. The use of new powder compositions, containing a complex of immunonutrients as encapsulating agents, in an aqueous formulation is presented in an unprecedented way.

Example 9: Application as emulsifiers

[00139] This example embodiment illustrates the use of all the complexes obtained in Example 1 for the composition and formation processes of vegetable oil-based emulsions, which have different compositions than that of EOs. In this example, AR^STE, AR-LIN, LIS^STE and LIS-LIN, sunflower oil, and the process of mechanical agitation followed by ultrasound with high energy density (T+USH) were used, without, however, restricting the scope of the present invention. AR is a semi-essential amino acid and LIS is an essential amino acid, both are immunonutrients and have several benefits for health, skin and hair. Both AAs can be obtained from natural sources. LIN is an omega-6 FA that can be obtained from natural sources, an essential nutrient and has two unsaturations in its molecular structure. Omega FAs are associated with the prevention of cardiovascular diseases and improvement of the immune system.

[00140] The amino acid was first suspended in water at 2000 rpm, using a mechanical stirrer (Ultraturrax) until complete dissolution, obtaining a homogeneous solution. Then, the acid was added at 3000 rpm, gradually or dropwise, into the aqueous solution containing amino acid. 1:1 stoichiometry between precursors was used. A concentration of 1% (w/w) of the emulsifying complex was used. The mixture was stirred for 10 min at 3000 rpm, until a homogeneous liquid was obtained. Subsequently, for all formulations in this example, the speed was set at 5000 rpm and the oil was added, drop by drop, until a concentration of 30% (w/w) was reached. Then the speed was increased to 10000 rpm for 10 min. Then, the formulations were homogenized using a high-intensity ultrasound process (T+US), under operating conditions of higher energy density (T+USH) at 400 W for 5 minutes.

[00141] O/W emulsions are obtained with kinetic stability of at least 1 month. These formulations are particularly fluid, and had average droplet diameters between 0.68 µm and 0.71 µm for those containing AR^STE and between 0.51 µm and 0.60 µm for the others, after 1 day and 7 days of storage. These emulsions are formulated and obtained with emulsifiers composed of essential nutrients of immunological value, and can be base emulsions for the production of emulsified foods, food/nutritional supplements, dermopharmaceuticals, cosmetics and bioproducts.

Example 10: Application as antimicrobial preservatives

[00142] This example embodiment illustrates the use of immunonutrient complexes as preservative agents for the formation of products and processes. In this example, the AR^LIN complex present in the high kinetic stability composition obtained in example 9 at a concentration of 1% (w/w) was evaluated for its effectiveness as an antimicrobial preservative and resistance to attack by microorganisms through the “Challenge” method. Test”. These compositions were evaluated while acting as emulsifiers, exemplifying simultaneous application as an emulsifier and antimicrobial preservative. Table 1 - Antimicrobial efficacy results of AR^LIN in emulsion

[00143] The results show that, for bacteria, the composition showed a reduction greater than 2 Log of the population after 14 days, with the same level of reduction maintained until the end of the test. For fungi, the composition did not show an increase in counts until the end of the test. Therefore, the evaluated compound met the criteria for category 2 products, which comprises the effectiveness of preservative systems and resistance to attack by microorganisms with the aim of preserving products based on emulsified systems.

[00144] The AR^LIN complex present in the emulsion at a concentration of 1% (w/w), validated in the previous examples as an emulsifier, was also validated, in this example, as an antimicrobial preservative. It is an antimicrobial compound at the same time that it acts as an emulsifier and, therefore, demonstrates simultaneous application as an emulsifier and antimicrobial preservative, also the subject of this patent. The application of natural and possibly healthy preservatives obtained from the combination of essential and natural immunonutrients presents itself as an innovative solution with great positive social, sustainable, technological and economic impact for the food, pharmaceutical and cosmetics industries. It is an alternative to replacing traditional preservatives that are restricted in use or are unhealthy or have no nutritional value.

Example 11: Application as antimicrobial preservatives

[00145] This example embodiment illustrates the use of immunonutrient complexes as preservative agents for the formation of products and processes. In this example, the LIS-LIN complex present in the high kinetic stability composition also obtained in Example 9 at a concentration of 1% (w/w) was evaluated for its effectiveness as an antimicrobial preservative and resistance to attack by microorganisms using the “method” Challenge Test”. Table 2 - Antimicrobial efficacy results of LIS-LIN in emulsion

[00146] The results show that, for bacteria, the composition showed a reduction greater than 2 Log of the population after 14 days, with the same level of reduction maintained until the end of the test. However, for one of the fungi evaluated, the composition showed an increase in counts until the end of the test. Therefore, the evaluated compound, under the evaluated conditions, did not meet all the criteria for category 2 products, demonstrating the non-obviousness of the claimed matter, without, however, restricting the scope of the present invention. On the other hand, considering the ability to significantly reduce bacterial counts, the evaluated composition presents potential antibacterial activity. Therefore, antimicrobial efficacy was also evaluated using bacteria from the genus Salmonella. The results show that the composition evaluated also showed a reduction greater than 2 Log in the population of Salmonella bacteria after 14 days, with the same level of reduction maintained until the end of the test. Table 3 - Antimicrobial efficacy results of LIS-LIN against the microorganism Salmonella choleraesuis

[00147] The LIS-LIN complex present in the emulsion at a concentration of 1% (w/w), validated in previous examples as an emulsifier, presents, in this example, potential as an antibacterial preservative. This effect was indicated at the same time as it acts as an emulsifier, demonstrating potential simultaneous application as an emulsifier and antibacterial preservative, also the subject of this patent. The application of natural and possibly healthy preservatives obtained from the combination of essential and natural immunonutrients presents itself as an innovative solution with great positive social, sustainable, technological and economic impact for the food, pharmaceutical and cosmetics industries. It is an alternative to replacing traditional preservatives that are restricted in use or are unhealthy or have no nutritional value.

Example 12: Application as foaming agents

[00148] This example embodiment illustrates the use of nutrient complexes as foaming agents for the formation of products and processes.

[00149] The amino acid (AR or LIS) was first suspended in water at 2000 rpm, using a mechanical stirrer until complete dissolution, obtaining a homogeneous solution. Then, the acid (STE or LIN) was added at 3000 rpm, gradually or dropwise, into the aqueous solution containing the amino acid. The mixture was stirred for 3 to 10 min, between 3000 rpm and 5000 rpm, until foam formed. 1:1 stoichiometry between precursors was used. In this example, the concentration of the complex was 1% (w/w), without, however, restricting the scope of the present invention.

[00150] Liquid aqueous solutions containing foam at the top are obtained. The foam compositions apparently showed kinetic stability of at least 1 hour. The appearance, white color, as well as the volume of foam formed varied according to the combination of nutrients used, which suggests that the type of nutrient combination may have an effect on the formation capacity and properties of the foam. The process, compositions and use of immunonutrient complexes as foaming agents in aqueous formulation are presented in an unprecedented way. Example 13: Application as emulsifiers

[00151] This example embodiment illustrates the use of complexes obtained in Example 1 for the composition and formation processes of essential oil-based emulsions. In this example, AR^STE, clove OE, the mechanical stirring process (T), and T followed by US of low (USL) and high (USH) energy density were used, without, however, restricting the scope of the present invention. . Clove EO has functional properties and has bioactive and aromatic compounds present in its formulation, such as eugenol. AR is a semi-essential amino acid that can be obtained from natural sources and is an immunonutrient and has several benefits for health, skin and hair.

[00152] In this example, firstly, the ingredients, conditions and processes used in Example 6 were used, with the exception of the type of EO. Instead of rosemary EO, clove EO was used, which has a completely different composition.

[00153] Using the T, T+USL and T+USH process, fluid O/W emulsions are obtained with kinetic stability greater than 7 days, unlike what was observed in Example 6, with rosemary EO, demonstrating the non-obviousness of the matter claimed. In Example 6, the emulsions obtained by T+USH showed phase separations after 7 days.

Examples of evidence of non-obviousness of the matter claimed Example 14: Non-obviousness of the choice of the process for obtaining compositions comprising multifunctional complexes

[00154] This example illustrates the use of a process to obtain complexes without the addition of water (NEAT) by combining the compounds arginine (AR) and lysine (AR) with the compound linoleic acid (LIN). This process does not generate the complexes obtained in Example 1.

[00155] The amino acid (AR or LIS) (solids) was first added to a container (e.g. vial or mortar). Then the LIN (liquid) was added, drop by drop, to the mortar containing the amino acid and the composition was ground and mixed with a pestle or magnetic stirrer for 15 minutes at room temperature. 1:1 stoichiometry between precursors was used.

[00156] A heterogeneous product composed of a solid and liquid phase is obtained, apparently from immiscible initial precursors (solid amino acid and liquid LIN). The FT-IR results of the solid phase demonstrate that there was no satisfactory complex formation between the amino acid and the acids as there is no presence of a broad C=O band between 1600 cm-1 and 1700 cm-1. Furthermore, bands referring to the amino acid compound are present in this characterized sample. The results indicate that the solid phase is mostly composed of the amino acid. This demonstrates the non-obviousness of the choice of the process for obtaining the compositions of the present invention.

Example 15: Non-obviousness of the choice of precursor nutrient combinations

[00157] This example illustrates the use of the process for obtaining complexes in an aqueous medium used in Examples 1 to 13 and the emulsification process (T) used in examples 2, 4, 6 and 13, by combinations of amino acids (water-soluble solids) glycine (GLY), cysteine (CYS), serine (SER) and taurine (TAU) with the compound stearic acid (STE) (hydrophobic solid).

[00158] This process does not generate the complexes obtained in the embodiment examples as heterogeneous samples with lumps or precipitation were obtained, probably due to the hydrophobic solid STE that did not form a complex with the amino acids. This demonstrates the non-obviousness of choosing combinations between nutrients to obtain the compositions of the present invention.

Example 16: Non-obviousness of the choice of emulsification process and type of oil phase

[00159] This example illustrates the use of different types of processes (also used successfully in the embodiment examples for the right formulations) for producing emulsions using the AR^STE complex as an emulsifier at a concentration of 1% (w/w). The T, T+USL, T+USH processes are used and sunflower oil, orange EO, rosemary EO and clove EO are used as the oily phase. Kinetic stability was evaluated for 7 days.

[00160] In this example, it is shown that the kinetic stability of emulsions depends on the type of process and type of oil for a given emulsifying composition and given concentration. For example, emulsions formulated with EOs showed stability with the T process, but when using the ultrasound process, stability depends on the type of EO. The opposite was observed when sunflower oil was used as the oil phase. Emulsions with sunflower oil showed greater stability with the ultrasound process. This example demonstrates the non-obviousness of choosing the type of process and oil phase for the same type and concentration of emulsifier.

Example 17: Non-obviousness of the choice of emulsifier

[00161] This example illustrates the use of compositions similar to those used in Example 9, but employing another type of emulsification process (T). As in Example 9, the AR^STE and LIS^STE complexes were used as emulsifiers at a concentration of 1% (w/w), and sunflower oil at a concentration of 30%. Kinetic stability was evaluated for 1 day.

[00162] In this example, it is shown that the kinetic stability of emulsions depends on the type of amino acid used when using sunflower oil and using the T process. Emulsions containing AR^STE showed phase separations after 1 day of storage, while emulsions containing LIS^STE as emulsifiers showed phase separation after 1 hour of storage. This example demonstrates the non-obviousness of choosing the type of precursor to obtain stable emulsions for a given emulsification process.

Claims (13)

1. Process for obtaining compositions based on multifunctional compounds, CHARACTERIZED by the fact that it comprises the following steps: a) Prepare amino acid: i) Gradually suspend amino acid (AA) in water or aqueous solution, at AA concentration between 0 .01% and 10%, preferably between 0.5% and 1% (w/w), and stir, preferably at 2000 rpm; or ii) Gradually add AA between 0.01% and 10%, preferably between 0.5% and 1% (w/w), in a mortar or mortar; b) Add acid to the composition obtained in a), gradually or drop by drop, in stoichiometry 3:1, 2:1, 1:1, 1:2 or 1:3, preferably in stoichiometry 1:1; c) Homogenize the composition obtained in (b): i) If (a.i) is carried out, subject it to stirring, preferably between 3000 rpm and 5000 rpm, for preferably 10 minutes until obtaining a homogeneous liquid; ii) If (a.ii) is carried out, grind for preferably 15 min, at preferably room temperature; d) Obtain a composition comprising an amino acid and acid complex with foaming, emulsifying, encapsulating and antimicrobial preservative capacity; e) Submit the composition obtained in (c) to the emulsification process (T): i) If (c.i) is carried out, submit the composition obtained in (c.i) to high agitation speed, preferably between 5000 rpm and 10000 rpm, and add , drop by drop, oil phase until reaching a concentration between 0.1% and 90%, preferably between 1% and 30% (w/w); then set the speed preferably at 10000 rpm for preferably 10 minutes; ii) If (c.ii) is carried out, suspend the composition obtained in (c.ii) in water until it reaches a concentration preferably 1%, subject it to high speed agitation, preferably between 5000 rpm and 10000 rpm, and add, dropwise the drop, oily phase until reaching a concentration between 0.1% and 90%, preferably between 1% and 30% (w/w); then, set the speed preferably at 10000 rpm for preferably 10 minutes; f) Obtain oil/water emulsions; g) Homogenize the composition obtained in (f): i) Using a high-intensity ultrasound process (T+US), under operating conditions of lower energy density (T+USL), between 10 W and 200 W, preferably at 400 W, for 0.2 to 60 min, preferably for 2 minutes; ii) Through a high-intensity ultrasound process (T+US), in operating conditions of greater energy density (T+USH), between 200 W and 1000 W, preferably 400 W, for 0.2 to 60 min, preferably for 5 minutes; iii) Under high pressure, in operating conditions between 5 MPa/5 MPa to 100 MPa/5 MPa, preferably between 10 MPa/5 MPa to 80 MPa/5 MPa, between 1 and 3 homogenization cycles, preferably 1 homogenization cycle; and h) Obtain oil/water emulsions (preferably with improved stability); i) Submit the composition obtained in (f or h) to a drying process, by spray drying, spray chilling or freeze drying, preferably by spray drying or atomization, under operating conditions between 150 °C and 250 °C inlet air temperature , between 80 °C and 150 °C outlet air temperature, between 0.2 L/h and 2 L/h supply flow, air flow pressure between 3 bar and 5 bar (3 and 5 x 105 Pa) , and between 5-50 L/minutes of air flow, preferably under operating conditions of 170 °C inlet air temperature, 130 °C outlet air temperature, 0.8 L/h supply flow, air flow pressure of 5 bar (5 x 105 Pa), and 35 L/minutes of air flow; and j) Obtain microcapsules/microparticles; k) Suspend composition obtained in (j) in water or aqueous solution, at a concentration between 0.1% and 99%, preferably at a concentration between 1% and 10%, and stir, preferably between 10 rpm and 500 rpm; l) Obtain aqueous compositions comprising healthy multifunctional compounds. 2. Process, according to claim 1, CHARACTERIZED by the fact that the amino acids are selected from arginine, lysine, ornithine, citrulline, glutamine, pyridoxine, histidine, tyrosine, salmine, threonine, asparagine, alanine, glucosamine, valine, leucine , isoleucine, proline, methionine, phenylalanine, thiamine, riboflavin, tryptophan, aspartic acid, glutamic acid, preferably arginine and lysine, or mixtures of these amino acids or salts of these amino acids. 3. Process, according to claim 1 or 2, CHARACTERIZED by the fact that the fatty acids are selected from stearic acid, oleic acid, linoleic acid, alpha-linolenic acid (ALA), linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), stearidonic acid, eicosatetraenoic acid, arachidonic acid (ARA), docosapentaenoic acid, eicosatrienoic acid, tetracosapentaenoic acid, tetracosahexaenoic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, calendic acid, dihomo-gamma-linolenic acid, gamma-linolenic acid, capric acid, caprylic acid, lauric acid, geranic acid, myristic acid, conjugated linoleic acid, palmitic acid, margaric acid, nonadecylic acid, hexanoic acid, caproic acid, pelargonic acid, palmitoleic acid, paulinic acid, gondoic acid, erucic acid, nervous acid, preferably stearic acid, oleic acid (omega 9) and linoleic acid (omega 6). 4. Multifunctional compositions CHARACTERIZED for being obtained by the process as defined in claim 1, steps a) to d), and comprising said complexes of amino acids and fatty acids, in an amount between 0.1% to 20% (w/w), preferably between 0.5% and 1% (w/w) in water or aqueous solution, in stoichiometry 3:1, 2:1, 1:1, 1:2 or 1:3, preferably in stoichiometry 1:1. 5. Complex-based compositions CHARACTERIZED by being obtained by the process as defined in claim 1, steps e) to l), and comprising 0.1% to 90% oily phase, preferably 1% to 30% (w/w) of oily phase, which may contain wall material, preferably prebiotics, between 0.1% and 99.9%, preferably between 1% and 99% (w/w). 6. Complex-based compositions according to claim 5, CHARACTERIZED by the fact that the amino acids are selected from arginine, lysine, ornithine, citrulline, glutamine, pyridoxine, histidine, tyrosine, salmine, threonine, asparagine, alanine, glucosamine , valine, leucine, isoleucine, proline, methionine, phenylalanine, thiamine, riboflavin, tryptophan, aspartic acid, glutamic acid, preferably arginine and lysine, or mixtures of these amino acids or salts of these amino acids. 7. Complex-based compositions according to claim 5 or 6, CHARACTERIZED by the fact that the fatty acids are selected from stearic acid, oleic acid, linoleic acid, alpha-linolenic acid (ALA), linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), stearidonic acid, eicosatetraenoic acid, arachidonic acid (ARA), docosapentaenoic acid, eicosatrienoic acid, tetracosapentaenoic acid, tetracosahexaenoic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, calendic acid, dihomo-gamma acid -linolenic acid, gamma-linolenic acid, capric acid, caprylic acid, lauric acid, geranic acid, myristic acid, conjugated linoleic acid, palmitic acid, margaric acid, nonadecylic acid, hexanoic acid, caproic acid, pelargonic acid, palmitoleic acid, paulinic acid , gondoic acid, erucic acid, nervous acid, preferably stearic acid, oleic acid (omega 9) and linoleic acid (omega 6). 8. Compositions based on complexes, according to claim 5, CHARACTERIZED by the fact that the oily phase can be selected from vegetable oil, animal oil, essential oils, synthetic oils, vegetable oil fractions, animal oil fractions, oil mineral, or mixtures thereof, preferably sunflower oil, orange essential oil, rosemary essential oil, ginger essential oil and clove essential oil; and in which the wall materials are preferentially selected from the prebiotics inulin and xylo-oligosaccharides. 9. Compositions based on complexes, according to claim 5, CHARACTERIZED by the fact that they are presented in the form of O/W emulsions with an average droplet diameter between 0.01 μm and 1000 μm, preferably between 0.01 μm and 10 μm. 10. Compositions based on complexes, according to claim 5, CHARACTERIZED by the fact that they are in the form of microcapsules or microparticles with an average particle diameter between 0.01 μm and 1000 μm, preferably between 0.01 μm and 20 μm . 11. Compositions based on complexes, according to claim 5, CHARACTERIZED by the fact that the O/W emulsions have an encapsulation efficiency of bioactive compounds of 0.1% to 100%, preferably between 50% and 100%. 12. Compositions based on complexes, according to claim 5, CHARACTERIZED by the fact that the microcapsules or microparticles have an encapsulation efficiency of bioactive compounds of 0.1% to 100%, preferably between 10% and 100%. 13. Use of multifunctional compositions, as defined in claim 4, and complex-based compositions, as defined in claim 5, CHARACTERIZED by the fact that they are for preparing food, pharmaceutical or cosmetic formulations, such as emulsifiers and/or encapsulating agents and /or foaming agents and/or antimicrobial preservatives.