EP2088871A2

EP2088871A2 - Micro-encapsulated capsicum, method for preparing the same and use thereof

Info

Publication number: EP2088871A2
Application number: EP07849199A
Authority: EP
Inventors: François Gautier; Jean-Philippe Meunier
Original assignee: Axiss France SAS
Current assignee: Pancosma France SAS
Priority date: 2006-11-21
Filing date: 2007-11-20
Publication date: 2009-08-19
Also published as: US20100055253A1; WO2008062368A8; WO2008062368A3; FR2908600B1; FR2908600A1; MX2009005380A; WO2008062368A2

Abstract

The invention relates to the preparation of a food additive or feed ration for an animal containing an active agent including at least one capsaicinoid by a method that comprises the step of cold-state atomising (10) of granulating a liquid mixture (2) containing an encapsulation fat and the active agent including at least one capsaicinoid. Solid particles (5) of the mixture are thus produced. The cold-state atomisation or the granulation act on the nature of the encapsulating fat, on the particle size and on the temperature of the atomisation step in order to control the capsaicinoid release kinetics in the digestive tract of animals.

Description

CAPSICUM MICROENCAPSULE, PROCESS FOR PREPARING THE SAME, AND USE

TECHNICAL FIELD OF THE INVENTION The present invention generally relates to animal feed compositions, feed additives for animals, and methods for increasing zootechnical performance of animals.

In breeding, the performance of the animal feed is generally characterized by the Average Daily Gain (GMQ) and / or the Consumption Index (IC). The efficiency of animal reproduction can also be considered.

At present, in intensive breeding, it is difficult to maintain conditions conducive to optimal growth. Many parameters interact between the animal and its environment, causing in some cases disorders whose consequences are a decrease in expected performance on farms, and stunted growth.

Digestive disturbances are one of the main causes of malfunction of animal growth.

Against such disturbances, antibiotics are commonly used as a preventive measure in animal nutrition. This use defines them as "food additive additives".

However, the impact of this practice on consumer health is currently under debate. The focus is more particularly on a possible transmission of bacterial resistance from animals to humans via the food chain.

A second major cause of disturbance is related to the phenomenon of heat stress.

In fact, world production is increasing, along with consumption, and this increase is mainly in the developing countries. In these countries, climatic conditions are not always favorable for many farms. High ambient temperatures have direct effects primarily on male or female reproductive functions, or indirect effects via reduced dietary intake on lactation and growth performance. In the face of digestive disturbances, the use of natural plant extracts can be considered in order to maintain zootechnical performances. Among the plant extracts, it is possible to consider using capsaicinoids such as capsaicin (trans-8-methyl-N-vanillyl-6-nonanamide) and dihydrocapsaicin (8-Methyl-N-vanillylnonanamide), active substances of peppers. Different properties of capsaicinoids can be exploited in animal feed. Numerous studies have shown that capsaicinoids 1) have antimicrobial activity (Cichewicz and Thorpe, 1996), 2), stimulate secretions of digestive enzymes and bile (Platel and Srinivasan, 2000) (Platel and Srinivasan, 1996; and Srinivasan, 2004), 3) increase food intake (Curtis and Stricker, 1997), and 4) induce smooth muscle vasodilation (Chen et al., 1992, Lefebvre et al., 1991) via vanilloid receptors of the type 1 (VR1). In particular, the use of capsaicinoids in animal feed may help to maintain proper blood flow to the reproductive tissues.

These different properties of capsaicinoids are dependent on different sites of action in the digestive tract. Immediate availability of capsaicinoids in the mouth will, for example, promote an increase in food intake, while availability in the distal part of the intestine (ileum or colon) will promote antimicrobial activity.

The biopharmaceutical control of these molecules is therefore imperative to ensure that they reach the desired site of action and the concentration necessary to ensure optimal activity.

Capsaicin is the chemical compound found in chili peppers, which produces the spicy character. The word "capsicum" as used in the present description includes an extract of any plant in the capsicum group, which includes peppers such as, but not limited to, capsicum anuum, capsicum frutescens, capsicum baccatum, capsicum. pubescens, and capsicum chinense.

Capsaicinoids may be available as a resin extracted from capsicum, called capsicum oleoresin, which is defined as "an exudate consisting mainly of resinous compounds and volatile compounds".

Oleoresin capsicum is a more or less viscous liquid, hydrophobic in nature, extremely irritating.

The capsicum oleoresin generally contains from 0.1% to 20% by weight of natural capsaicin and capsaicinoids. Larger concentrations can be obtained with synthetic capsaicin.

The term "capsaicinoids" as used herein may include one or more of the following: capsaicin, dihydrocapsaicin, capsaicinoids, vanillides, capsicum, macerated peppers, ground peppers, pepper extracts, other capsicum-containing plants, and combinations thereof.

Capsaicin can not be used directly by feed manufacturers. It is a highly toxic product, which requires extremely strict handling conditions, and therefore must be isolated.

Oleoresin Capsicum is more easily used, although it is still a highly irritating product, which limits its direct use as an additive for animal feed. Being liquid, oleoresin is difficult to disperse homogeneously in a food at concentrations conventionally used for additives (from a few ppm to a few hundred ppm).

The galenic shaping of the oleoresin capsicum is therefore necessary to i) facilitate its incorporation homogeneously in the food (solid or liquid), H) limit the risk of irritation it may cause, iii ) control its kinetics and its place of release in the digestive tract.

However, the economic and legislative constraints imposed on the feed industry greatly limit the techniques and excipients that can be used for such development.

Hot atomization, which is the most commonly used technique for microencapsulating plant extracts, can not be used to meet the different objectives set. In fact, the microspheres produced are generally too spraying and therefore harmful, which makes it necessary to strongly limit the oleoresin concentrations of capsicum that can be microencapsulated.

In addition, it is very difficult to obtain a formulation that can have a delayed effect by the use of this hot atomization technique.

GB 1 350 704 A discloses the encapsulation of a paprika powder in a tallow matrix. Paprika as a solid powder is dispersed in a solution of ethanol and tallow heated to 50 ° C. The mixture is then cooled in cold water with vigorous stirring. In addition to the presence of organic solvent, which is undesirable, this method is not appropriate in the case of high concentrations of irritating capsaicinoids, especially in the case of a capsicum oleoresin whose irritancy can be accentuated in the presence of water.

DISCLOSURE OF THE INVENTION The problem proposed by the present invention is to devise a technique for the preparation of food additives or animal feed rations which makes it possible to substantially increase the concentration of capsaicinoids in the food additive and / or diet, while limiting the irritating effect of the active molecule.

Another object of the invention is to design such a technique that allows to control the release of capsaicinoids at different sites of the digestive tract, depending on the desired objective.

Another object of the invention is to promote the effectiveness of capsaicinoids according to the different animals that one wants to feed.

In general, the invention aims to improve the zootechnical performance of animal feed both for animals with fast transits such as poultry, as for animals with slower transits such as pigs, sheep or cattle.

To achieve these and other aims, the invention provides a method for preparing a food additive or an animal feed containing an active agent having at least one capsaicinoid, comprising a step of cold atomization in a gaseous atmosphere, or granulating in a fluidized air bed gas atmosphere, a liquid mixture of encapsulating fat and the active agent containing at least one capsaicinoid, thereby producing solid particles of said mixture.

It can be seen that the cold atomization or granulation step makes it possible to encapsulate capsicum oleoresin concentrations of up to 40% while limiting its irritating effect. In addition, these techniques used make it possible to obtain microspheres that can release capsaicinoids at different sites of the digestive tract according to the desired objective, by adapting the parameters of the cold atomization process. In the gaseous atmosphere cold atomization process, and in the fluidized air bed gaseous atmosphere granulation method, the encapsulation fat and active agent mixture is initially brought to the liquid state by heating, then forced into a spraying means which sprays in a cooled gas atmosphere chamber where the mixture is collected in the form of powder.

In the manufacturing process according to the invention, the active agent containing the capsaicinoids can advantageously be an oleoresin of capsicum extracted from a plant.

In order to obtain a high concentration of capsaicinoids in the microspheres, it will be preferable to use a capsicum oleoresin having a capsaicinoid concentration of at least 0.1% by weight. Different sources of plants can be used to obtain oleoresin capsicum. This can be obtained from capsicum frutescens or capsicum anuum, for example.

By the process according to the invention, it is possible to obtain that the oleoresin of capsicum is present in the solid particles in a proportion by weight of at least 2.5%, advantageously at least 5%, more advantageously from less than 20%. The effects of the active product are thus considerably increased when it is used for animal feed.

To adapt the food additive or the food ration according to the intended use, that is to say in particular depending on the animal to be fed and / or the effect that one wants to obtain, one acts on the parameters of the step of cold atomization in a gaseous atmosphere or granulation in gaseous atmosphere with a fluidized air bed. For this purpose, during the step of cold atomization in a gaseous atmosphere or granulation in a gas atmosphere with a fluidized air bed, the state of at least one of the parameters is selected: a) the nature of the encapsulation fat, b) the particle size, c) the temperature of the cold atomization or granulation step.

The inventors have in fact demonstrated that these parameters make it possible to act, alone or in combination, on the properties of the food additive thus produced.

For example, to delay the release of capsaicinoids in the digestive tract, glycerol palmitostearate or glycerol behenate is chosen as the encapsulating fat. Alternatively or additionally, to delay the release of capsaicinoids in the digestive tract, the size of the particles can be increased by advantageously choosing a particle size greater than 350 μm, preferably greater than 600 μm.

Alternatively or additionally, to delay the release of capsaicinoids in the digestive tract, the cold atomization or granulation temperature can be reduced, advantageously choosing a temperature below -10 ^c C, which can advantageously be of the order of

- 30 ^° C. at -40 ° C. This temperature reduction relates more particularly to the cold atomization process. Conversely, to accelerate the release of capsaicinoids in the digestive tract, hydrogenated rapeseed oil can be chosen as the encapsulating fat. Alternatively or in addition, to accelerate the release of capsaicinoids in the digestive tract, the particle size can be reduced, advantageously choosing a particle size of less than 350 microns, preferably a size between 90 microns and 250 microns. In the case of small particles, the risk of an irritant effect is increased. To reduce this risk, it is advantageous to add, in the liquid mixture, a water-soluble binder. The water-soluble binder may be a cellulose derivative, a gum, a starch derivative. Hydroxypropyl methylcellulose (HPMC) will advantageously be used. Alternatively or additionally, to accelerate the release of capsaicinoids in the digestive tract, it is possible, when using cold atomization or granulation, to perform the atomization or granulation step at a temperature greater than - 1O ⁰ C, preferably between + 5 ⁰ C and - 5 ° C. An increase in the atomization temperature beyond this range may lead to a substantial slowing down of the solidification process of the particles during atomization, and is therefore undesirable.

According to the invention, it is possible to improve the zootechnical performance of the animal feed by a method according to which the galenic formally introduced capsaicinoids are administered to the animals in the food ration by the preparation process as defined above.

In the case of animals with rapid digestive transit such as poultry, the capsaicinoids will be formulated into a galenic form by a method of preparation as above, by choosing parameters aimed at increasing the rate of release of the capsaicinoids in the digestive tract. On the other hand, in order to improve the zootechnical performance of the feed in slow digestive transit animals such as pigs, sheep or cattle by improving the palatability or the stimulation of the digestive enzymes, it will be preferred to administer to the animals, in the food ration, capsaicinoids formulated galenically by a method of preparation as above by choosing parameters to increase the rate of release of capsaicinoids in the digestive tract.

Furthermore, to improve the zootechnical performance of animal feed in animals with slow digestive transit such as pigs, sheep or cattle by the promotion of an antimicrobial action, the animals will be administered in the food ration, capsaicinoids put in galenic form by a method of preparation as defined above by choosing parameters to delay the release of capsaicinoids in the digestive tract.

Thanks to the above preparation method, the invention makes it possible to design an animal feed containing fat-encapsulated capsaicinoid-based solid particles, in which an oleoresin of capsicum is present in the solid particles in proportion by weight. at least 2.5%, preferably at least 5%, more preferably about 20%.

In such a food, a capsicum oleoresin having a capsaicinoid concentration of at least 0.1% by weight is preferably used.

. SUMMARY DESCRIPTION OF THE DRAWINGS

Other objects, features and advantages of the present invention will become apparent from the following description of particular embodiments, with reference to the accompanying figures, in which:

FIG. 1 illustrates the role played by the nature of the encapsulation fat on the kinetics of release of capsaicinoids in the digestive tract;

FIG. 2 illustrates the role played by the size of the microspheres on the release of capsaicinoids in the digestive tract; FIG. 3 illustrates the role of the atomization temperature on the release rate of capsaicinoids in the digestive tract;

- Figure 4 schematically illustrates in section a cold atomization device;

- Figure 5 illustrates schematically in section a granulation device; and

- Figure 6 illustrates the constitution of granules in a granulation process. DESCRIPTION OF THE PREFERRED EMBODIMENTS

We first consider the cold atomization technology in gaseous atmosphere, illustrated by the atomization device of Figure 4.

The cold atomization device comprises a spraying tower 4 of cylindro-conical shape, a spraying means 3 such as a spraying nozzle or a turbine at the top of the atomization tower 4, a separation system air / powder at the bottom of the atomization tower 4, and a collector 6 to collect the powder. The air / powder separation can be carried out by a cyclone system, in which the powder falls into a collector located at the base of the cyclone while the air is evacuated from the top by means of a fan. A container 1 comprises heating means 13 such as electrical resistors controlled by a sensor 14, for putting in the liquid state a mixture 2 introduced into the container 1. A pipe 17, with fluid control means such as a valve 17a and a pump 17b, forces the liquid 2 to the spraying means 3. A ventilation system 8, inlet pipe 8a, outlet pipe 8b, propulsion turbine or d suction 8c, and refrigeration device 8d, produced in the atomization tower 4 a flow of refrigerated air 7 whose temperature is controlled by a sensor 12. Thus, the interior cavity of the atomization tower 4 contains an atmosphere refrigerated air.

An encapsulating fat is heated in the container 1 in order to obtain a liquid in which the active agent, such as oleoresin of capsicum, is mixed. The heating means 13 such as electrical resistors driven by the sensor 14 maintain the liquid mixture 2 at melting temperature suitable for spraying. The temperature of the liquid mixture 2 before atomization is maintained at a value allowing the melting of the fat, and may advantageously be about 80 ^° C. At this temperature, the encapsulation fats are liquid oils, and the Oleoresin Capsicum is also liquid.

The liquid mixture 2 thus obtained is then sprayed by the spraying means 3 into the atomization tower 4, in which an atmosphere of refrigerated air is maintained at a temperature which makes it possible to rapidly solidify the encapsulation fat in order to obtain homogeneous solid particles which are deposited at the bottom of the atomization tower 4 and are discharged to the collector 6. The spraying means 3 receives the liquid mixture 2 through the pipe 17.

As a spraying means 3, it is possible to use a turbine whose disk-shaped rotor creates a centrifugal force which expels the liquid into fine droplets 10. The size of the droplets 10 is controlled by the speed of the turbine. Alternatively, a pressure nozzle may be used in which the dispersing energy is provided by the pressure of the liquid pushed by the pump 17b, or a two-way pneumatic nozzle, one (17) for the liquid, the another (18) for compressed air, which sprays the liquid by shearing the liquid jet by the pressurized air.

In the atomization tower 4, the refrigerated air flow gas atmosphere 7 circulates by entering through the inlet pipe 8a and exiting through the outlet pipe 8b, forming a fluidized air bed, while the Mixing droplets 10 emerging from the spraying means 3 move downwards and are fixed in solid form by the refrigerated air 7. In the most common systems, the refrigerated air 7 and the mixing droplets 10 move towards the bottom. low. As an alternative the air refrigerated 7 can move counter-current upwards, as shown in the figure. The refrigeration device 8d regulates the temperature of the refrigerated air flow 7, which determines the temperature of the atomization tower 4. The temperature sensor 12 supplies the refrigeration device 8d with the temperature information in the cooling tower. atomization 4.

Depending on the size of the particles that one wants to obtain, one chooses different types of spraying means 3.

For small to medium sizes (0.01 mm to 0.1 mm diameter), use a nozzle system with a small inner diameter, or a turbine whose rotor rotates at a relatively fast speed.

For larger particle sizes, a nozzle system with a large inner diameter or a rotor rotating at a relatively slow speed will be used.

It is therefore understood that this technique makes it possible to choose the size of the particles and the temperature inside the atomization tower 4.

The technique of granulation in a gas atmosphere with a fluidized air bed is then considered, illustrated by FIGS. 5 and 6. This technique uses certain means of the above technique for cold atomization in a gaseous atmosphere, which means are identified by the same numerical references. An encapsulating fat is heated in a container 1 to obtain a liquid in which the oleoresin of capsicum is mixed. The liquid mixture 2 thus obtained is then sprayed by a spraying means 3 in a chamber 4 with a fluidized air bed in which a gaseous atmosphere is maintained at a temperature which makes it possible to granulate the encapsulation fat on grains in successive layers. In the fluidized air bed, a flow of refrigerated air 7 flows from bottom to top, penetrating through a lower pipe 8a and exiting through a pipe. upper pipe 8b suction means 8c, to maintain the particles 5 in suspension. A refrigeration device 8d regulates the temperature of the refrigerated air flow 7, which determines the granulation temperature in the fluidized air bed of the enclosure 4. A temperature sensor 12 provides the refrigeration device 8d with information about the temperature in the fluidized air bed. Heating means 13 such as electrical resistors driven by a sensor 14 maintain the liquid mixture 2 at the appropriate melting temperature for spraying. A valve 17a controls the flow rate of the pulverized liquid mixture. A valve 16 controls the flow of refrigerated air. The spraying means 3 receives on the one hand the liquid mixture 2 by a pipe 17, and on the other hand a spray gas through a pipe 18. A filter 20, interposed in the chamber 4 upstream of the suction 8c, holds the particles in the chamber 4. A grid 22, interposed in the chamber 4 upstream of the spraying means 3, is traversed by the refrigerated air flow 7 and supports the particles 5. The spray can be performed from the bottom up, as shown in FIG. Alternatively, one can provide a spray from top to bottom, or a transverse spray. In the fluidized air bed, the particles 5 are moved in a movement called "fountain" illustrated by the arrows 21, moving upwards in the central zone of the chamber 4 and then back down to the periphery. The particles obtained are in a form called onion (FIG. 6), with a heterogeneous structure. When the desired particle size is obtained, the particles are discharged from the fluidized air bed to a collector 6.

FIG. 6 illustrates the granulation steps: the micro-drops 5a of pulverized encapsulation fat are sprayed onto 5b powder seeds and adhere to them in 5c. The micro-drops are distributed and solidify by forming a first layer 5d on the powder seed primer 5b. Then other micro-drops are added, resulting in an onion-like, multilayered 5th structure. The inventors have demonstrated that the kinetics of release of capsaicinoids in the digestive tract of animals depends significantly on the nature of the encapsulation fat, the particle size, and the temperature of the atomization or granulation.

This demonstration was carried out using the dissolution techniques described in the European Pharmacopoeia (2005) and in the American Pharmacopoeia (USP26), and more particularly by the use of continuous flow cells. The nature of encapsulation fat

The encapsulation fats that can be used are those based on fats (hydrogenated vegetable oil, hydrogenated animal oil, wax, etc.) which are solid at room temperature.

The present invention highlights the role played by the nature of encapsulation fat on the release kinetics of capsaicinoids. First attempts were made to highlight this role. In these first tests, two lots F1 and F2 of microspheres were produced by atomization in a fluidized air bed "Aeromatic-Fielder MP1", using as coating matrix for the F1 batch of hydrogenated rapeseed oil and 20% capsicum oleoresin (6% capsaicinoids) (particle size between 90-250 μm), and using for batch F2 glycerol palmitostearate (Precirol® ato 5) and 20% oleoresin capsicum ( 6% capsaicinoids) (particle size between 90-250 μm). The atomization temperature was set at +2 ^° C. After production, the microspheres were sieved to obtain batches of the same particle size.

For each batch produced, 1 gram of microsphere was studied on the dissolution apparatus Sotax CE 6 (12 mm cells). A dissolution medium was developed following the recommendations described by the European Pharmacopoeia (2005) with the use of a surfactant (Sodium Lauryl Sulfate or SDS) to allow the dissolution of capsaicin. The dissolution medium had the following composition: NaCl (5.0 g / L), KCl (0.6 g / l), CaCl 2 (0.3 g / l) and SDS (10.0 g / l), the pH was set at 5. When from the experiment, the flow of the dissolution medium through the dissolution apparatus was set at 20 ml / min ± 0.5. A sample was collected at 5, 10, 15, 20, 30, 40, 60, 90, 120, 135,

150, 165, 180, 240, 300 min and analyzed by liquid chromatography (HPLC). The dissolution of oleoresin was monitored by measuring capsaicin. The analytical method was developed on a Merck Hitachi Elite Lachrom Liquid Chromatography (HPLC) instrument, with a UP5HDO-25Qs column (C18 5 μ - 250 x 4.6 mm, Interchrom, France) and a mobile phase composed of water, acetonitrile and acetic acid (55 / 44.5 / 0.5, vol / vol / vol) with a flow of 1 ml / min. Detection was performed at 280 nm.

The results of these first tests are summarized in Figure 1. They represent the average over six experiments (± standard deviation). It is found that the dissolution of the capsaicinoids is faster for the F1 batch in which the encapsulation fat is hydrogenated rapeseed oil, than in the F2 batch for which the encapsulation fat is glycerol palmitostearate.

Thus glycerol palmitostearate (Precirol® ato 5) or glycerol behenate (Compritol® 888 ATO) are fats whose structure makes it possible to accentuate the delayed effect of the release of capsaicinoids.

Similar results can be obtained with particles made by granulation. The size of the particles The inventors have demonstrated the role played by the particle size on the kinetics of release of capsaicinoids in the digestive tract. For this purpose, they carried out second tests, in which the microspheres were produced by atomization in an "Aeromatic-Fielder MP11" fluidized air bed using hydrogenated rapeseed oil and 20% dye as coating matrix. capsicum oleoresin (6% capsaicinoids). The atomization temperature was set at + 2 ° C. After production, the microspheres were sieved to obtain 4 different batches Lot F3 with a size of [90-250] μm, Lot F4 with a size of [250-500] μm, Lot F5 with a size of [500- 710] μm, Lot F6 with a size of [710-1000] μm

The kinetics of dissolution studies were carried out under the same conditions as for Example 1.

The results of these second tests are collated in FIG. 2. It can be seen that the smaller the particle size, the greater the rate of release of the capsaicinoids.

This effect can be understood by considering that the release of capsicum oleoresin from the cold spray microspheres is primarily by passive diffusion through the encapsulation fat matrix. A key parameter to control this release is the size of the microspheres used. An increase in the size of the microspheres indeed decreases the total contact area, and therefore the rate of release of the capsicum oleoresin.

The tests show that particle sizes of less than 350 μm lead to rapid release of capsaicinoids. Particles larger than 350 μm result in delayed release of capsaicinoids.

It should be noted that particles smaller than 350 μm can lead to an irritant when the oleoresin concentration of capsicum is greater than 5%. In order to limit this disadvantage, it is possible to add to the mixture to be atomized a water-soluble binder such as a cellulose derivative, a gum or a starch derivative. The presence of the water-soluble binder causes the agglomeration of the microspheres, by creating larger particles, without modifying the size of the microspheres themselves, and without modifying the kinetics of release in the digestive tract because the binder used is water-soluble and disappears. quickly.

Similar results can be obtained with particles made by granulation. Atomization temperature

The inventors have demonstrated the role played by the atomization temperature on the kinetics of release of capsaicinoids in the digestive tract. For this, they carried out third tests, in which two batches F7 and F8 of microspheres of identical size [500-710] μm were produced by atomization using hydrogenated rapeseed oil as a coating matrix and 20% oleoresin capsicum (6% capsaicinoids). The first batch F7 was made in a fluidized air bed "Aeromatic Fielder MP11" at an atomization temperature set at + 2 ° C. The second batch F8 was carried out using a vibrating nozzle system (Brace GmbH) at an atomization temperature set at -40 ^° C.

The results of these tests are given in Figure 3. It is noted that the second batch F8 atomized to - 40 ° C produces a release of capsaicinoids much slower than the first batch F7 was atomized + 2 ⁰ C.

It is believed that the lowering of the atomization temperature results in a change in the structure of the lipid matrix, which leads to delaying the diffusion of the capsaicinoids through this matrix. Thus, applying an atomization temperature of -40 ° C. will lead to accentuating the delay in the release of capsaicinoids for a microsphere of the same size and composition, with respect to a microsphere obtained by atomization at a temperature of + 2 ⁰ C. Similar results can be obtained with microspheres made by a granulation process.

The fast-release particles can be used for the nutrition of animals having fast digestive transits, for example poultry. In this case, it is ensured that the active ingredients will be released before their excretion by the animal.

These fast-release particles can also be used for an action on the palatability or stimulation of digestive enzymes in animals with slower digestive transit, for example pigs, sheep, cattle.

In this case, we have the assurance that the active ingredients will be released in the first part of the digestive tract (mouth or stomach).

The slow release particles may be used to, for example, promote antimicrobial action in animals with slow digestive transit. Thus, the techniques used make it possible to obtain microspheres that can release capsaicinoids at different sites of the digestive tract according to the desired objective by playing on only three parameters (nature of the coating matrix, particle size, and temperature applied to their manufacture during atomization or granulation).

The present invention is not limited to the embodiments which have been explicitly described, but it includes the various variants and generalizations thereof within the scope of the claims below.

Claims

1 - Process for preparing a food additive or feed ration of an animal containing an active agent having at least one capsaicinoid, comprising a step of cold atomization in a gaseous atmosphere, or granulation in a gaseous atmosphere with a fluidized air bed, a liquid mixture of an encapsulating fat and the active agent containing at least one capsaicinoid, producing solid particles of said mixture.

2 - Process according to claim 1, characterized in that the mixture of encapsulation fat and active agent is initially put in the liquid state by heating, then forced into a spraying means (3) which sprays it into an enclosure (4) with a cooled gas atmosphere where the mixture is collected in powder form.

3 - Method according to one of claims 1 or 2, characterized in that the active agent containing capsaicinoids is an oleoresin capsicum extracted from a plant such as capsicum frutescens or capsicum anuum.

4 - Process according to claim 3, characterized in that the oleoresin capsicum has a capsaicinoid concentration of at least 0.1% by weight.

5 - Process according to claim 4, characterized in that the oleoresin of capsicum is present in the solid particles in a proportion by weight of at least 2.5%, advantageously at least 5%, more preferably from less than 20%.

6 - Process according to any one of claims 1 to 5, characterized in that, during the step of cold atomization in a gaseous atmosphere or granulation in gaseous atmosphere with a fluidized air bed, is selected according to the intended use of the food additive or food ration, the condition of at least one of the parameters: (a) the nature of the encapsulation fat, (b) the particle size, (c) the temperature of the cold atomization or granulation step.

7 - Process according to claim 6, characterized in that, to delay the release of capsaicinoids in the digestive tract, is chosen as encapsulation fat glycerol palmitostearate or glycerol behenate.

8 - Method according to one of claims 6 or 7, characterized in that, to delay the release of capsaicinoids in the digestive tract, the particle size is increased, preferably choosing a particle size greater than 350 microns, preferably greater than 600 μm. 9 - Process according to any one of claims 6 to 8, characterized in that, to delay the release of capsaicinoids in the digestive tract, the cold atomization or granulation temperature is reduced, advantageously choosing a lower temperature to - 10O ⁰ C, can advantageously be of the order of - 30 ⁰ C to - 40 ⁰ C.

10 - Process according to claim 6, characterized in that, to accelerate the release of capsaicinoids in the digestive tract, is chosen as encapsulation fat hydrogenated rapeseed oil.

11 - Process according to claim 6 or claim 10, characterized in that, to accelerate the release of capsaicinoids in the digestive tract, it is possible to reduce the particle size, advantageously choosing a particle size of less than 350 μm, preferably a size of between 90 μm and 250 μm.

12 - Process according to claim 11, characterized in that one adds, in the liquid mixture, a water-soluble binder.

13 - Process according to claim 12, characterized in that the water-soluble binder is a cellulose derivative, a gum, a starch derivative, advantageously hydroxypropylmethylcellulose (HPMC).

14 - Process according to claim 6 or according to any one of claims 10 to 13, characterized in that, to accelerate the release of capsaicinoids in the digestive tract, is carried out a step of atomization or granulation at a temperature above - 10 ⁰ C, advantageously between + 5 ° C and - 5 ⁰ C.

15 - A method for improving the zootechnical performance of animal feed, wherein the animals are administered in the food ration, capsaicinoids formulated galenically by the preparation method according to any one of claims 1 to 14.

16 - A method for improving the zootechnical performance of the poultry feed, wherein the poultry fed to the food ration, capsaicinoids formulated galenically by a preparation method according to any one of claims 10 to 14.

17 - Method for improving the zootechnical performance of the diet in animals with a slow digestive transit such as pigs, sheep or cattle by improving the palatability or stimulation of digestive enzymes, in which the animals are administered in the food ration, capsaicinoids formulated galenically by a preparation method according to any one of claims 10 to 14. 18 - Method for improving the zootechnical performance of animal feed in slow-transiting animals such as pigs, sheep or cattle by promoting an antimicrobial action, in which the animals are administered in the feed ration, capsaicinoids formulated galenically by a preparation process according to any one of claims 7 to 9.

19 - Animal feed containing solid particles based on capsaicinoids encapsulated in a fat, characterized in that, in the solid particles, is present an oleoresin of capsicum in proportion by weight of at least 2.5%, advantageously of at least 5%, more preferably about 20%.

20 - Food according to claim 19, characterized in that capsicum oleoresin has a concentration of capsaicinoids at least equal to 0.1% by weight.