ES2366221A1 - Antioxidant food fiber and procedure for obtaining it. (Machine-translation by Google Translate, not legally binding) - Google Patents
Antioxidant food fiber and procedure for obtaining it. (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2366221A1 ES2366221A1 ES201130941A ES201130941A ES2366221A1 ES 2366221 A1 ES2366221 A1 ES 2366221A1 ES 201130941 A ES201130941 A ES 201130941A ES 201130941 A ES201130941 A ES 201130941A ES 2366221 A1 ES2366221 A1 ES 2366221A1
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- fiber
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A23L1/3081—
Abstract
Description
Fibra alimentaria antioxidante y procedimiento para su obtención.Antioxidant food fiber and procedure to obtain it
Fibra alimentaria antioxidante y procedimiento para su obtención caracterizada porque se obtiene de la piel secada o tostada del grano de un fruto seco de cáscara dura.Antioxidant food fiber and procedure for obtaining characterized because it is obtained from dried skin or toast the grain of a hard-shell dried fruit.
Se conocen en el estado de la técnica algunos estudios de investigadores en relación con la obtención de fibras antioxidantes en relación a frutas frescas mediterráneas y tropicales, así como de algas.Some are known in the state of the art studies of researchers in relation to obtaining fibers antioxidants in relation to fresh Mediterranean fruits and Tropical as well as seaweed.
La importancia de una dieta equilibrada es conocida pero la forma actual de vida hace difícil cumplir con unos hábitos saludables. Los consumidores están preocupados por su salud, de manera que demandan ingredientes que la promuevan. Éste hecho ha derivado en los últimos años en un incremento notable del consumo de productos funcionales, viéndose especialmente favorecido el mercado de la fibra alimentaria. La industria alimentaria ha desarrollado nuevos alimentos enriquecidos en fibra para suplir el déficit de este componente en la dieta. Al respecto, se ha relacionado una dieta pobre en fibra con una mayor incidencia en cánceres gastrointestinales. La evidencia científica sobre este tema está aumentando y cada vez existe más información sobre la composición química de la fibra alimentaria y su papel en la prevención de ciertas enfermedades como el cáncer, las enfermedades cardiovasculares, la diabetes y ciertos desordenes del tracto gastrointestinal.The importance of a balanced diet is known but the current way of life makes it difficult to meet some Healthy habits. Consumers are worried about their health, so that they demand ingredients that promote it. This one has done derived in recent years in a notable increase in the consumption of functional products, the market being especially favored of food fiber. The food industry has developed new fiber-enriched foods to meet the deficit of This component in the diet. In this regard, a low fiber diet with a higher incidence in cancers gastrointestinal The scientific evidence on this subject is increasing and there is more and more information about the composition Food fiber chemistry and its role in preventing certain diseases like cancer, diseases cardiovascular, diabetes and certain disorders of the tract gastrointestinal.
La industria alimentaria genera anualmente una gran cantidad de subproductos que no son aprovechados o se utilizan para alimentación animal u otros fines. Algunos de estos subproductos se eliminan pero su contenido en nutrientes y otras sustancias bioactivas los hacen susceptibles de ser considerados como materia prima de interés para la elaboración o enriquecimiento de otros alimentos. El aprovechamiento de estos subproductos puede servir para obtener un valor añadido de los productos donde podrían incluirse, mejorando sus características sensoriales, equilibrándolos en cuanto a las necesidades nutritivas, así como elaborando alimentos funcionales.The food industry annually generates a large number of by-products that are not used or used for animal feed or other purposes. Some of these By-products are eliminated but their nutrient content and other bioactive substances make them susceptible to being considered as a raw material of interest for processing or enrichment of other foods. The use of these by-products can serve to obtain an added value of the products where they could be included, improving its sensory characteristics, balancing them in terms of nutritional needs, as well as Making functional foods.
Las fibras alimentarias más difundidas en el mercado son las obtenidas a partir de cereales. Sin embargo, en los últimos años, se están desarrollando y comercializando fibras procedentes de frutas que en general presentan una mayor calidad nutricional que las de cereales debido a una composición más equilibrada y a la presencia de pequeñas cantidades de compuestos bioactivos asociados a la matriz de fibra (vitaminas, tocoferoles, polifenoles, fitoesteroles, etc.). La fibra antioxidante es un producto que combina las propiedades de la fibra y de los antioxidantes naturales, permitiendo que un solo producto presente los efectos positivos de ambos (Saura-Calixto F. J Agric Food Chem 1998; 46: 4303-4306).The most widespread food fibers in the market are those obtained from cereals. However, in the In recent years, fibers are being developed and marketed from fruits that generally have a higher quality nutritional than cereals due to a more composition balanced and in the presence of small amounts of compounds bioactives associated with the fiber matrix (vitamins, tocopherols, polyphenols, phytosterols, etc.). The antioxidant fiber is a product that combines the properties of fiber and natural antioxidants, allowing a single product to present the positive effects of both (Saura-Calixto F. J Agric Food Chem 1998; 46: 4303-4306).
Se conoce en el estado de la técnica la Patente Española nº 9702397 "Concentrado de fibra dietética antioxidante natural de uva y su procedimiento de obtención", del año 1997, a nombre del CONSEJO SUPERIOR INVESTIGACIONES CIENTÍFICAS et al, que se refiere a un concentrado de fibra dietética antioxidante natural de uva y su procedimiento de obtención. Se ha desarrollado un procedimiento de obtención de fibra dietética antioxidante natural en polvo a partir de uvas, subproductos de la vinificación o de la elaboración de zumo de uvas que presentan un alto contenido de fibra dietética total (65 a 80) y de compuestos bioactivos asociados (15 a 25). Durante su preparación sólo se han utilizado métodos físicos que permiten preservar la actividad biológica de los compuestos asociados. La actividad antioxidante de 1 g. de estas fibras expresada como capacidad de inhibición de la oxidación lipídica y captación de radicales libres resulta equivalente a 200-400 mg y 50-100 mg de vitamina E, respectivamente.It is known in the state of the art the Spanish Patent No. 9702397 "Concentrate of natural antioxidant dietary fiber of grape and its process of obtaining", of the year 1997, in the name of the SUPERIOR COUNCIL SCIENTIFIC INVESTIGATIONS et al , which refers to a concentrate of Natural grape antioxidant dietary fiber and its process of obtaining. A procedure for obtaining natural antioxidant dietary fiber powder from grapes, by-products of winemaking or the production of grape juice that has a high total dietary fiber content (65 to 80) and associated bioactive compounds has been developed (15 to 25). During its preparation, only physical methods have been used to preserve the biological activity of the associated compounds. The antioxidant activity of 1 g. of these fibers, expressed as the ability to inhibit lipid oxidation and free radical uptake, is equivalent to 200-400 mg and 50-100 mg of vitamin E, respectively.
La presente invención pertenece al sector de las fibras alimentarias antioxidantes.The present invention belongs to the sector of antioxidant food fibers.
El documento más cercano es la Patente Española nº 9702397. En dicho documento se hace referencia a la obtención de una fibra alimentaria antioxidante de una fruta fresca, la uva, en concreto de su zumo.The closest document is the Spanish Patent No. 9702397. This document refers to obtaining an antioxidant food fiber of a fresh fruit, the grape, in concrete of its juice.
En la presente invención se obtiene de la piel de un fruto seco, ya secada o tostada, es decir, inferior a 4% de humedad.In the present invention it is obtained from the skin of a dried fruit, already dried or roasted, that is, less than 4% of humidity.
En la actualidad este tipo de pieles se emplean como alimento para animales, sin ningún tipo de rendimiento económico para las empresas que se dedican a la producción de frutos secos, en concreto de almendras y avellanas.Currently these types of skins are used as animal feed, without any performance economic for companies that are engaged in fruit production dried, specifically almonds and hazelnuts.
Los inventores han observado que tanto las pieles de almendra como de avellana presentan una composición única que consta de una serie de polisacáridos (celulosas, hemicelulosas, etc.) así como de compuestos bioactivos asociados que la convierten en una fibra antioxidante de especial interés, ya que se puede aplicar como ingrediente en alimentos y bebidas para enriquecerlos en fibra alimentaria y simultáneamente prevenir la oxidación de grasas, y como suplementos dietéticos destinados tanto a personas sanas como a personas que precisen tratamiento de trastornos intestinales, hipercolesterolemia, hiperglucemia u obesidad.The inventors have observed that both the almond and hazelnut skins have a unique composition consisting of a series of polysaccharides (celluloses, hemicelluloses, etc.) as well as associated bioactive compounds that convert it in an antioxidant fiber of special interest, since it can be apply as an ingredient in food and beverages to enrich them in food fiber and simultaneously prevent oxidation of fats, and as dietary supplements intended for both people healthy as people who need treatment disorders intestinal, hypercholesterolemia, hyperglycemia or obesity.
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La fibra antioxidante de la presente invención fermenta lentamente y de forma incompleta en el colon, produce efectos favorables en la función colónica, el hábito del intestino, el tránsito, así como en el metabolismo y el balance de la flora en el intestino grueso por lo que podríamos clasificarla como fibra prebiótica antioxidante. Los prebióticos son alimentos o ingredientes capaces de modular la microflora del colon y se caracterizan por su resistencia a la acidez gástrica, a la hidrólisis de las enzimas gástricas y a la absorción gastrointestinal. Son fermentables por la microflora intestinal y causan una estimulación selectiva del crecimiento o actividad de bacterias asociadas al bienestar.The antioxidant fiber of the present invention ferments slowly and incompletely in the colon, produces favorable effects on colonic function, bowel habit, transit, as well as in the metabolism and balance of flora in the large intestine so we could classify it as fiber antioxidant prebiotic Prebiotics are food or ingredients capable of modulating the colon microflora and it characterized by its resistance to gastric acidity, to hydrolysis of gastric enzymes and absorption gastrointestinal. They are fermentable by intestinal microflora and cause a selective stimulation of growth or activity of bacteria associated with well-being.
Es un objeto de la presente invención una fibra alimentaria antioxidante caracterizada porque se obtiene de la piel secada o tostada del grano de un fruto seco de cáscara dura.It is an object of the present invention a fiber antioxidant food characterized because it is obtained from the skin dried or roasted from the grain of a hard-shell dried fruit.
Es un objeto adicional de la presente invención un procedimiento para la obtención de una fibra alimentaria antioxidante caracterizada porque en una primera fase se seca o se tuesta el grano de un fruto seco de cáscara dura, quedando seca o tostada la piel del mismo con una humedad inferior al 4% y en una segunda fase se tritura la piel seca o tostada obtenida con un tamaño de partícula inferior a 300 \mum.It is a further object of the present invention a procedure for obtaining a food fiber antioxidant characterized in that in a first phase it is dried or dried toast the grain of a hard-shell dried fruit, remaining dry or toasted the skin of the same with a humidity less than 4% and in a second phase, the dried or roasted skin obtained with a particle size less than 300 µm.
Así, en una concreta realización, la presente invención se aplica a los granos de frutos secos de cáscara dura. En esta realización, como se verá más tarde, se tomarán como ejemplos avellanas tostadas y almendras repeladas, para poder mostrar ejemplos de pieles tanto tostadas como secadas.Thus, in a specific embodiment, the present Invention applies to hard-shell nuts. In this embodiment, as will be seen later, will be taken as examples roasted hazelnuts and repelled almonds, to show examples of both roasted and dried skins.
Para la obtención del producto se puede partir de pieles de almendras de diferentes variedades (como por ejemplo: Marcona, Largueta, Ferragnes, California, Común) procedentes del repelado industrial, las cuales presentan una humedad de entre un 62-66%. Seguidamente se secan, preferiblemente en un horno industrial a temperatura de 60-70ºC, hasta una humedad final menor al 4%, se trituran y tamizan.To obtain the product you can start of almond skins of different varieties (such as: Marcona, Largueta, Ferragnes, California, Common) from industrial repellent, which have a humidity of between 62-66% They are then dried, preferably in a industrial oven at a temperature of 60-70ºC, up to one final humidity less than 4%, crushed and sieved.
Una alternativa del proceso de obtención es el prensado mediante una prensa de tornillo para la extracción del aceite de las pieles y así obtener un extracto seco rico en fibra.An alternative of the procurement process is the Pressed using a screw press to remove the skin oil and thus obtain a dry extract rich in fiber.
Si se parte de otro fruto seco, como por ejemplo, pieles de avellana tostada de diferentes variedades (como por ejemplo: Negreta, Gironell, San Giovanni, Culpla, Común) y de diferente origen (como por ejemplo: variedades italianas, turcas y georgianas), éstas presentan una humedad inferior al 4%, en muchas ocasiones al 3%, después de la fase de tostado.If part of another dried fruit, as per example, roasted hazelnut skins of different varieties (such as for example: Negreta, Gironell, San Giovanni, Culpla, Common) and of different origin (such as: Italian, Turkish and Georgian), these have a humidity below 4%, in many 3% occasions, after the roasting phase.
A continuación se trituran directamente o se prensan como se ha descrito anteriormente.They are then crushed directly or Press as described above.
En todos los casos, el producto seco es molido en un molino de cuchillas a una velocidad entre 2000 y 6000 rpm y tamizado hasta obtener un polvo de menos de 300 \mum. Adicionalmente se puede aplicar un proceso de micronización para obtener un tamaño de partícula inferior a 35 \mum.In all cases, the dried product is ground in a knife mill at a speed between 2000 and 6000 rpm and sieved to obtain a powder of less than 300 µm. Additionally, a micronization process can be applied to obtain a particle size of less than 35 µm.
En la presente invención se utiliza, por una parte, el secado y/o tostado, triturado y tamizado, y, por otra parte, el prensado mediante una prensa de tornillo para la extracción del aceite de las pieles y así obtener un extracto seco, que se tritura y tamiza, con alto contenido concentrado en fibra.In the present invention it is used, by a part, drying and / or roasting, crushing and sieving, and, on the other part, the pressing by means of a screw press for the oil extraction from the skins and thus obtain a dry extract, that is crushed and sieved, with a high content concentrated in fiber.
Respecto a la trituración, después de la trituración con molino de cuchillas, se puede emplear la micronización, que permite obtener un producto con un diámetro de partícula más pequeña (< 35 \mum).Regarding crushing, after crushing with knife mill, you can use the micronization, which allows to obtain a product with a diameter of smaller particle (<35 µm).
La reducción de tamaño de partícula de la fibra alimentaria incrementa sus propiedades físico-químicas lo que supone algunas ventajas como una mejora de la funcionalidad del ingrediente, mayor número de aplicaciones en diferentes matrices y un posible aumento de la biodisponibilidad de los compuestos bioactivos. Todas estas técnicas mencionadas suponen varias ventajas ya que los métodos físicos permiten preservar la actividad biológica de los compuestos asociados a la fibra, las instalaciones son menos costosas e implica operaciones de menor riesgo para el ambiente.Fiber particle size reduction food increases its properties physicochemical what some advantages as an improvement of the functionality of the ingredient, greater number of applications in different matrices and a possible increase in bioavailability of bioactive compounds. All these techniques mentioned suppose several advantages since the physical methods allow to preserve the biological activity of the compounds associated with fiber, facilities are less expensive and imply lower risk operations for the environment.
El producto en polvo obtenido presenta las siguientes características expresadas en peso seco: 45-65% de fibra alimentaria total, 9-40% de lípidos (mayoritariamente poliinsaturados), 8-13% de proteínas y 0.5-3.0% de compuestos bioactivos asociados (taninos condensados, flavonoides y polifenoles totales).The powder product obtained presents the following characteristics expressed in dry weight: 45-65% of total food fiber, 9-40% lipids (mostly polyunsaturated), 8-13% protein and 0.5-3.0% of associated bioactive compounds (condensed tannins, flavonoids and total polyphenols).
La capacidad antioxidante del producto se ha analizado por varios métodos, obteniéndose una capacidad de secuestrar radicales libres de 15-40 \mumoles de equivalentes de trolox según el método ABTS, y un poder reductor de 30-110 \mumoles de equivalentes de Fe(II) según el método FRAP, por gramo de fibra.The antioxidant capacity of the product has analyzed by several methods, obtaining a capacity to sequester free radicals of 15-40 µmoles from Trolox equivalents according to the ABTS method, and a reducing power of 30-110 µmoles of Fe (II) equivalents according to the FRAP method, per gram of fiber.
La fibra antioxidante con compuestos bioactivos asociados obtenida se puede utilizar como ingrediente en varias matrices alimentarias tales como pan, productos de bollería y pastelería industrial, galletas, snacks, pasta alimenticia, cereales extrusionados y petfood, así como en bebidas, con el objetivo de incrementar el contenido de fibra alimentaria, a la vez que prevenir la oxidación de las grasas debido al aporte de compuestos bioactivos provenientes de la piel de almendra y/o avellana.The antioxidant fiber with bioactive compounds obtained associates can be used as an ingredient in several food matrices such as bread, bakery products and industrial pastry, cookies, snacks, pasta, cereals extruded and petfood, as well as in beverages, with the aim of increase the fiber content of food, while preventing the oxidation of fats due to the contribution of bioactive compounds from almond and / or hazelnut skin.
A continuación se muestran dos ejemplos distintos, uno referente a avellanas y otro referente a almendras.Below are two examples different, one referring to hazelnuts and another referring to almonds
Se parte de 100 kg de avellana tostada en un horno industrial a 180-200ºC durante 25-30 min. A continuación se repelan y se recogen las pieles. Finalmente se trituran en un molino de cuchillas a una velocidad de 4000 rpm hasta un tamaño de partícula inferior a 300 \mum obteniéndose unos 2 kg que se envasan. La fibra obtenida presenta un 60% de fibra, un 10% de proteínas, un 1.2% de compuestos bioactivos (polifenoles, flavonoides, taninos condensados, etc.) y un 23% de lípidos.It starts from 100 kg of roasted hazelnut in a industrial oven at 180-200ºC for 25-30 min. They are then repelled and collected the skins. Finally they are crushed in a knife mill to a 4000 rpm speed up to a particle size less than 300 um obtaining about 2 kg that are packed. The fiber obtained It has 60% fiber, 10% protein, 1.2% compounds bioactive (polyphenols, flavonoids, condensed tannins, etc.) and 23% lipids.
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Se parte de 100 kg de almendras que se escaldan a 93ºC durante 3 min y a continuación se repelan. A continuación, las pieles se secan a 60ºC y se tritura en un molino de cuchillas a una velocidad de 4000 rpm hasta un tamaño de partícula inferior a 300 \mum obteniéndose unos 8 kg que se envasan. La fibra obtenida presenta un 55% de fibra, un 9% de proteína, un 0.9% de compuestos bioactivos (polifenoles, flavonoides, taninos condensados, etc.) y un 28% de lípidos.It starts from 100 kg of scalded almonds at 93 ° C for 3 min and then repel. Then, the skins are dried at 60 ° C and crushed in a knife mill at a speed of 4000 rpm to a particle size less than 300 µm obtaining about 8 kg that are packed. The fiber obtained it has 55% fiber, 9% protein, 0.9% compounds bioactive (polyphenols, flavonoids, condensed tannins, etc.) and 28% lipids.
La presente invención describe una nueva fibra alimentaria antioxidante y procedimiento para su obtención. Los ejemplos aquí mencionados no son limitativos de la presente invención, por ello podrá tener distintas aplicaciones y/o adaptaciones, todas ellas dentro del alcance de las siguientes reivindicaciones.The present invention describes a new fiber antioxidant food and procedure to obtain it. The Examples mentioned here are not limiting here. invention, therefore it may have different applications and / or adaptations, all of them within the scope of the following claims.
Claims (10)
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- entre un 45-65% de fibrabetween 45-65% fiber
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- entre un 0,5-3% de compuestos bioactivos,between 0.5-3% of bioactive compounds,
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- entre un 8-13% de proteínas, ybetween 8-13% protein, and
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- entre un 9-40% de lípidosbetween 9-40% lipids
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- en una primera fase se seca o se tuesta un grano de fruto seco de cáscara dura, quedando seca o tostada la piel del mismo con una humedad inferior al 4%, yin a first phase a grain of dried nuts is dried or roasted hard, the skin being dry or roasted with moisture less than 4%, and
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- en una segunda fase se tritura la piel seca o tostada obtenida con un tamaño de partícula inferior a 300 \mum.in a second phase, the dried or roasted skin obtained with a particle size less than 300 µm.
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| ES201130941A ES2366221B1 (en) | 2011-06-07 | 2011-06-07 | Antioxidant food fiber and procedure for obtaining it. |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2544593A1 (en) * | 1983-04-22 | 1984-10-26 | Torre Luigi Stabilimenti | Food product obtained from the fibrous parts of the hazelnut, and method for preparing it |
| EP0419359A1 (en) * | 1989-09-20 | 1991-03-27 | Sofalia | Vegetable product rich in dietary fibres, process for making it and its use in dietary formulations |
| US5160756A (en) * | 1987-03-24 | 1992-11-03 | Itd Corporation | Extraction of products from almond fruit |
| US20020132031A1 (en) * | 2001-01-19 | 2002-09-19 | Rabinowitz Israel N. | Edible food produced such as sports beverages, health drinks, fruit bars, jams and jellies |
| US20040018255A1 (en) * | 2002-07-24 | 2004-01-29 | Rabinowitz Israel N. | Dietary fiber, process for preparing it, and augmented dietary fiber from almond hulls |
-
2011
- 2011-06-07 ES ES201130941A patent/ES2366221B1/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2544593A1 (en) * | 1983-04-22 | 1984-10-26 | Torre Luigi Stabilimenti | Food product obtained from the fibrous parts of the hazelnut, and method for preparing it |
| US5160756A (en) * | 1987-03-24 | 1992-11-03 | Itd Corporation | Extraction of products from almond fruit |
| EP0419359A1 (en) * | 1989-09-20 | 1991-03-27 | Sofalia | Vegetable product rich in dietary fibres, process for making it and its use in dietary formulations |
| US20020132031A1 (en) * | 2001-01-19 | 2002-09-19 | Rabinowitz Israel N. | Edible food produced such as sports beverages, health drinks, fruit bars, jams and jellies |
| US20040018255A1 (en) * | 2002-07-24 | 2004-01-29 | Rabinowitz Israel N. | Dietary fiber, process for preparing it, and augmented dietary fiber from almond hulls |
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