ES2259258B1 - FUNCTIONAL FORMULATION BASED ON ANTIOXIDANT DIETETIC FIBER AND SOLUBLE FIBER. - Google Patents

Abstract

Functional formulation based on antioxidant dietary fiber and soluble fiber. Antioxidant fibers create a high antioxidant status in the intestine, which is a protective factor against gastrointestinal diseases. The inclusion in a formulation of antioxidant fiber and soluble fiber produces a synergistic action that enhances hypocholesterolemic and intestinal health effects. A type preparation is the mixture of antioxidant grape fiber and soluble Psyllium fiber. Other antioxidant fibers (Fucus algae, guava, etc.) and soluble fibers (betaglucans, galactomannans, inulin, pectins, etc.) can also be used for the preparation of these synergistic formulations. These formulations can be applied as ingredients in foods and beverages to enrich them in dietary fiber and simultaneously prevent the oxidation of fats, and as dietary supplements for both healthy people and people who need treatment of intestinal disorders, hypercholesterolemia, hyperglycemia or obesity.

Description

Functional formulation based on dietary fiber antioxidant and soluble fiber.

Technical sector

Agrifood (food ingredients)

Functional Foods

Nutrition and Dietetics (supplements dietary)

State of the art

In the last two decades, research scientist has revealed the positive effects on health of dietary fiber (FD), especially in intestinal regulation and in hypocholesterolemic and hypoglycemic systemic effects. Is an essential ingredient in weight control diets and it considers a preventive factor in the etiology of different types of cancer (1).

This has created a growing demand for fiber-rich foods and dietary supplements. In fact, the FD is the main ingredient in the international market of functional foods, constituting by itself more than 50% of Total ingredients used in the formulation of these food (2, 3).

The most used fibers in the current market they are saved from wheat and oats, fruit fibers and soy fiber and to a lesser extent others such as chitosans, inulin, β-glucans, oligosaccharides, gums, seaweed polysaccharides, pectins and resistant starch. In this field, the authors of this application developed a formulation fiber (4) currently in marketing in Spain.

Recently, researchers from the Department of Metabolism and Nutrition of the Institute of Cold of the CSIC defined a new concept called Antioxidant Dietary Fiber (5), which is characterized by joining in a single product the already known properties of the FD, indicated above, plus a significant antioxidant capacity. This antioxidant capacity is mainly a consequence of the high amount of polyphenolic compounds associated with the fiber matrix. This property is not presented by any of the types of fiber on the market indicated above (6). In this same publication, a grape antioxidant antioxidant antioxidant fiber (patented by the authors) was reported for the first time (7). Subsequently, the research group develops other patents for antioxidant fibers of guava (8) and Fucus algae (9).

Subsequently, other authors have submitted some patent with claim of antioxidant properties. By example, US2004018255, (10) carries out a formulation fiber in which almond shell combines with extracts aqueous of it, biotechnologically eliminating sugars. JP2002204674 (11) patent presents a dietary fiber antioxidant containing saccharides, water soluble lignin and insoluble fiber, obtained from high pressure biomass with Enzyme addition

The antioxidant fibers of grape, guava and seaweed Fucus , previously patented, have shown an extraordinary antioxidant capacity (5, 12, 13) that can protect against oxidative damage in lipids, proteins and DNA, in plasma and organic tissues and especially create a high Antioxidant status in the intestine, which may be a protective factor for colonic malignancies.

However, these fibers have a small soluble fraction, with FD being mostly insoluble. The content of soluble fiber in skin and nugget of - raw materials used to obtain antioxidant dietary fiber - ranges between 2 and 4% (14). And in the case of the pulp and skin of guava - base of the antioxidant fiber of this fruit - it is 1.8% (15), being higher - 14.4% - in the case of Fucus algae (16). A general recommendation in Human Nutrition indicates that of the total fiber intake, at least 30%, corresponds to soluble fiber. The inclusion of a soluble fiber, such as Psyllium , in an antioxidant fiber formulation, in addition to achieving a composition adjusted to the recommendations, produces a synergistic effect that enhances the recognized hypocholesterolemic effects of this soluble fiber and the hypocholesterolemic effects derived from antioxidant activity of the antioxidant fiber itself. The US FDA has recognized the hypocholesterolemic effect of Psyllium as a health claim and the antioxidant activity of antioxidant fiber is widely documented (5, 12, 13).

The previously patented grape fiber (7) is obtained from grape skins, since previously I separated the nugget to get oil. It is also possible to obtain antioxidant fiber made from grape seeds and logically from mixtures of nuggets and skins.

This background justifies the use of antioxidant fiber and soluble fiber for the formulation of a new ingredient or food supplement, which has the synergistic effect derived from the antioxidant and sequestrant properties of free radicals of the first and hypocholesterolemic of the soluble in addition to the combination of the specific regulatory effect bowel of both.

References

1. Cho SS & Dreher, ML (eds). Handbook of Dietary Fiber. Marcel dekker, Inc, New York, USA, 2001 .

2. Milo Ohr, L, Mermelstein , NH & Hlavacek , RG 2004 Nutraceutical & Functional Food Buyer's Guide. Food Technology , 57, 12, 60-98, 2003 .

3. Goldgerg, 1. (ed). Functional Foods Designer Foods, Pharmafoods, Nutraceuticals. Chapman & Hall, New York, USA, 1994 .

4. Saura-Calixto , F., Bravo , L, Goñi , I & Martín , N. Dietary fiber containing galactomannans. Patent P 9800202. Spain, 1998 .

5. Saura-Calixto , F. Antioxidant Dietary Fiber product: A new concept and a potential food ingredient. J. Agric. Food Chem , 46, 10, 4303-4306, 1998 .

6. Larrauri , JA, Rupérez , P. & Saura-Calixto , F. Mango peel fibres with antioxidant activity. Z. Lebensm Unters Forsch A, 205, 39-42, 1997 .

7. Saura-Calixto , F. & Larrauri , JA Natural grape antioxidant dietary fiber concentrate and its method of production. Patent P 9702397. Spain, 1997 .

8. Saura-Calixto , F. & Jiménez-Escrig , A. Antioxidant and concentrated dietary fiber of natural antioxidants from skin and guava pulp ( Psidium guava and Psidium acutangulum ) and their obtention procedures. Patent P 200002515, Spain, 2000 .

9. Saura-Calixto , F. & Jiménez-Escrig , A. Antioxidant dietary fiber and concentrate of natural antioxidants of Fucus seaweed and its obtaining procedures. Patent P 200002514, Spain, 2000 .

10. Rabinowitz , IN Preparation of augmented dietary fiber useful in supporting the main function of intestine and colon, comprising subjecting almond hulls to aqueous extraction, and combining the aqueous extract and yeast that consumes sugars in the extract. US2004018255. USA, 2004 .

11. Patent JP2002204674. Antioxidant dietary fiber useful as foodstuff, comprises saccharides, water-soluble lignin and insoluble dietary fiber and fiber made biomass as main raw materials. Japan, 2002 .

12. Jiménez-Escrig , A, Rincon , M., Pulido , R. & Saura-Calixto , F. Guava fruit ( Psidium guajava L.) as a new source of antioxidant dietary fiber. J. agricult. Food Chem ., 49, 5489-5493, 2001 .

13. Jiménez-escrig , A., Jiménez-Escrig , 1., Pulido , R. & Saura-Calixto , F. Antioxidant activity of fresh and processed edible seaweeds. J. Sci. Food Agric ., 81, 530-534, 2001 .

14. Bravo L. and Saura-Calixto F. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am. J. Enol. Vitic 49: 135-141, 1998 .

15. Jiménez-Escrig A, Jiménez-Jiménez I, Pulido R, Saura-Calixto F. Antioxidant activity of procesed and edible seaweeds. J. Sci. Food. Agric 81: 530-534, 2001 .

16. Ruperez P, Saura-Calixto F. ( 2001 ). Dietary fiber and physicochemical properties of edible Spanish seaweeds. Eur. Food Res. Technol , 212, 349-354.

17. Prosky , L .; Asp , NG .; Schewizer , TF Devries , JW; Furda I. Determination of Insluble, Soluble and total dietary fiber in foods and food products: interlaboratory study. Journal Association Official Analytical Chemistry 71: 1017-1023, 1998 .

18. Montreau , FR Sur le dosage des composés phénoliques totaux dans les vins for the Folin-Ciocalteau methode. Connaiss Vigne Vin, 24, 397-404, 1972 .

19. Re , R., Pellegrini , N., Proteggente , A., Pannala , A., Yang , M., Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol. Med . 1999 , 26, 1231-1237.

20. Ou B, Hamssch WM and Prior RL, Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J. Agric. Food. Chem ., 49, 4619-4626, 2001 .

Description of the invention

New fiber formulation consisting of combination of antioxidant dietary fiber and dietary fiber soluble, with the following composition, apart from excipients:

The antioxidant dietary fiber to use in the formulation can be:

one.

Fiber Dietary antioxidant grape obtained from pips of grape

2.

Fiber antioxidant grape diet obtained from skins of grape

3.

Fiber antioxidant grape diet obtained from a mixture of skins and grape seeds

Four.

Fucus algae antioxidant dietary fiber

5.

Fiber antioxidant diet of guava.

6.

Any other dietary fiber antioxidant that is included in combination with fiber soluble

The soluble fiber to be used in the formulation can be:

one.

soluble physllium fiber,

2.

betaglucans,

3.

inulin,

Four.

oligofructans,

5.

pectins,

6.

galactomannans,

7.

carrageenans,

8.

alginates,

9.

agar agar

10.

any other soluble fiber from another origin or combination of the above.

The preparation of the formulas is done by mixture of some or some antioxidant fibers indicated from 1 to 6 and soluble fiber or fibers indicated from 1 to 10, in powder form dry. The proportion of antioxidant fiber and soluble fiber can be variable according to the application or property to be enhanced (ingredient for food or drinks, dietary supplement hypocholesterolemic, hypoglycemic, intestinal regulator, for improved antioxidant status or cancer prevention gastrointestinal). At least 25% soluble fiber is advisable so that the preparation has a balanced composition.

The formula can be presented as a powder dry and in the form of capsules, granules, tablets, or any another pharmaceutical form, adding the appropriate excipients.

Applications

These formulations can be applied as ingredients in food and beverages to enrich them in fiber Dietary and simultaneously prevent fat oxidation contained in food. Therefore, they are special ingredients interest for meat and fishery products and they can also be used in dairy products and other types of food and drinks.

As examples of application we can cite the restructured products of blue fish, sausages and burgers. They can also be applied to elaborate cholocates and functional wines.

These formulations can be used in dietary supplements for both healthy people and people who need dietary control in the treatment of intestinal disorders, hypercholesterolemia, hyperglycemia and weight control.

Example of embodiment of the invention

As an example, the formula of some is transcribed prepared to be used as a food ingredient to prevent lipid oxidation in meat and fishery products and / or as dietary supplement for the control of cholesterol levels and / or blood glucose.

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Prepared TO

Mix of 75% of A.1 and 25% of A.2

A.1

Grape antioxidant fiber obtained from mixture of pips and grape grape skins, with the following composition

quad

Dietary fiber (analyzed by the AOAC method) (17)

quad

Total total fiber: 60.87%

quad

Insoluble fiber: 58.80%

quad

Soluble Fiber: 2.07%

quad

Associated soluble polyphenols: 4.86% (Folin Method Cicaulteau) (18)

quad

Other components (protein, minerals, lipids, moisture, bioactive compounds): 20%

quad

Antioxidant capacity:

quad

ABTS Method (19): 277? Eq Trolox / g (Trolox is a pattern for antioxidant capacity measurement)

quad

ORAC method (20): 354 µm eq Trolox / g

A.2.

Soluble fiber \ underbar {Psyllium}

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Prepared B

80% Fucus algae antioxidant fiber

Carrageenans 20%

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Prepared D

Antioxidant fiber of grape seed and skin fifty%

Galactomannan 50%

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Prepared AND

60% grape antioxidant fiber

Psyllium 20%, inulin 20%

Claims (9)

1. Functional formulation characterized in that it consists of antioxidant dietary fiber and soluble fiber in different proportions so that the soluble fiber represents at least 25% of the total fiber content. 2. Functional formulation according to claim 1 characterized in that the antioxidant dietary fiber is obtained from grape skins, grape seeds, or grape skins and seeds, Fucus algae or guava. 3. Functional formulation according to claim 2 characterized in that the antioxidant dietary fiber obtained from grape seed, or skins and grape seed is degreased. 4. Functional formulation according to claim 1 characterized in that the soluble fiber is constituted by soluble Psillyum fiber. 5. Functional formulation according to claim 1 characterized in that the soluble fiber is constituted by any of the following compounds: betaglucans, oligofructans, inulin, gums, galactomannans, pectins, alginates, carrageenans, agar-agar or combinations thereof. 6. Additive, ingredient or functional food supplement characterized by comprising at least some of the functional formulations according to claims 1 to 5. 7. Food product or functional beverage characterized by comprising at least some of the functional formulations according to claims 1 to 5. 8. Use of the pharmaceutical composition according to claim 6 in the preparation of a dietary supplement for the treatment of hypercholesterolemia, diabetes, regulation bowel or colon cancer prevention. 9. Use of additive, ingredient or supplement functional food according to claim 6 in the preparation of a food product for regulation improvement intestinal, mitigate hyperglycemia and hypercholesterolemia and Prevention of colon cancer.