FR2894777A1 - Nutraceutical composition, useful to capture ingested edible fat, comprises cocoa and orange fibers - Google Patents

Abstract

Nutraceutical composition comprises cocoa and orange fibers as food ingredients.

Description

NUTRACEUTICAL COMPOSITION BASED ON COCOA AND ORANGE FIBERS AND ITS

USES.

  The present invention relates to a nutraceutical composition comprising, as food ingredients, cocoa fibers and orange fibers. The present invention also relates to the use of this nutraceutical composition as well as the use of cocoa fibers and orange fibers to capture ingested dietary fats.

  The fruit of the cocoa tree (Theobroma cacao) called cabosse includes a rigid shell called cortex (also called shell) protecting the cocoa beans and mucilage (also called pulp or placenta) that enrobes the beans. The fresh cocoa beans contain about 40% water, 30 to 35% lipids, 4 to 6% polyphenols or polyphenols derivatives, 1.5% xanthines, the remainder being essentially protein, starch, of cellulose and sugars (Procyanidin cocoa: major flavanoids and identification of some minor metabolites, LJ Porter, Z. Ma and BG Chan, Phytochemistry Vol.35, N 5 p.1657-1663, 1991; Epicatechin content in fermented and unfermented cocoa beans, H. Kim and PG Keeney, J. of Food Science Vol.49, p.1090-1092, 1984). The newly collected beans are used for the production of cocoa.

  The use of cocoa in the field of cosmetics is known from the prior art. By way of example, mention is made of patent application WO 01/82889 which describes a cosmetic lotion comprising 16% to 76% by weight of cocoa butter that is useful for softening and moisturizing the skin. Patent application JP 2001081037 describes a cosmetic composition comprising an extract of cocoa beans. This composition is used to treat allergic dermatitis of the skin and scalp. Cocoa has also been widely used for the preparation of cosmetic compositions for preventing and treating signs of skin aging such as the appearance of wrinkles and loss of skin elasticity. The patent application FR 2849374 describes a cosmetic and dermatological composition based on cocoa paste and cocoa butter. Patent applications FR 2828379 and WO 2004/071210 describe nutritive compositions made from the cortex of the cocoa pod and mucilage or juice collected by pressing fresh cocoa beans. These nutritive compositions rich in vitamin E have anti-oxidant and anti-radical properties to fight against aging skin. Patent applications WO 01/95872 and WO 02/14251 describe, for their part, cosmetic compositions comprising a cocoa polyphenol extract. The polyphenols of the cocoa extract give these compositions antiradical properties.

  Cocoa extracts have also been described for the preparation of topically applied cosmetic slimming compositions. Caffeine and caffeine analogues such as theobromine and theophylline, extracted from cocoa beans, are stimulating alkaloids widely used for the preparation of topically applied cosmetic slimming compositions. Patent application WO 02/14251 describes cosmetic compositions comprising a cocoa extract containing polyphenols, xanthines and lipids. In these compositions, the slimming properties are conferred by the presence in the cocoa extract of xanthines. The cocoa extract included in these compositions is moreover exclusively obtained from fresh beans free of their mucilage and their cortex.

  The preferential consumption of whole cereals, vegetables and fruits is advocated in the context of dietary regimens (A diet high in whole and unrefined foods favorably alters lipids, antioxidant defenses, and colon function, Bonnie B et al., J. Am Coll Nutrition, Vol 19, No. 1, 61-67, 2000). The dietary fiber contained in these foods induces satiety effects and stimulates gastrointestinal transit. The Applicant has now shown that the specific association of certain dietary fibers makes it possible to capture ingested dietary fats. In particular, the work of the applicant has made it possible to demonstrate that the combination of cocoa fibers and orange fibers makes it possible to capture ingested dietary fats.

  The invention therefore relates to a nutraceutical composition comprising, as food ingredients, cocoa fibers and orange fibers.

  The cocoa fibers can be made according to the present invention of pectic substances, cellulose and / or hemicellulose. The cocoa fibers can be obtained according to the present invention from cocoa beans, cocoa pod cortex and / or cacao pod mucilage. According to the present invention, the cocoa fibers are advantageously obtained from the cortex and / or mucilage of cocoa pods.

  The orange fibers can be formed according to the present invention of pectin, cellulose, hemicellulose. According to the invention, the orange fibers are mainly constituted of pectin, cellulose and / or hemellulose.

  The orange fibers can be obtained according to the present invention from the skin and / or the orange pulp. According to the present invention, the orange fibers are advantageously obtained from the orange peel with pulp.

  The composition according to the invention comprises: from 30 to 50% by weight, preferably from 45 to 50% by weight and most preferably 49.5% by weight of cocoa fibers and from 30 to 50% by weight, preferably 45 to 50% by weight and most preferably 49.5% by weight of orange fibers. The percentages by weight are expressed relative to the total weight of the composition. The composition according to the invention may further comprise one or more other known and conventional use agents in the nutraceutical compositions such as, in particular, preserving agents, stabilizing agents, emulsifying agents, coloring agents, vitamins, oligosaccharides. Antioxidants, etc. With this knowledge of nutraceutical compositions, one skilled in the art will know which agent (s) to add to the composition of the invention and in which quantities in function. L researched properties.

  According to the present invention, the composition is administrable orally, in the form of capsules, tablets or capsules. The composition of the invention is advantageously administrable in the form of gelules.

  The composition of the invention is thus remarkable in that it makes it possible, by the specific combination of cocoa fibers and orange fibers, to capture the ingested dietary fats. Food fats thus captured will then be easily removed by the body since the fibers, by their nature, are not assimilated by the body, moreover they stimulate the gastrointestinal transit.

  The present invention also relates to the nutraceutical use of a composition according to the invention for capturing ingested dietary fats.

  Finally, the present invention relates to the use of cocoa fibers and orange fibers for the preparation of a nutraceutical composition, in particular a slimming composition, for capturing ingested dietary fats.

  The following examples are illustrative and can not be construed as limiting the scope of the invention. They relate, on the one hand, to examples of compositions which are the subject of the present invention, and, on the other hand, to the evaluation of the in vitro efficiency of capture of dietary fats by the complex of cocoa fibers and orange fibers of 1 'invention. I. EXAMPLE OF COMPOSITION PURPOSE OF THE INVENTION Nutraceutical gel containing the mixture of cocoa fibers and orange called Fibrocaptol. Cocoa fiber 49.5% 25 Orange fiber Magnesium stearate 30 Aerosil 49.5% 0.5% 0.5% II. EVALUATION OF THE IN VITRO CAPTURING EFFICIENCY OF FOOD FATS CONTAINED IN LIVER, DUCK FAT AND OLIVE OIL BY THE COMPOSITION Fibrocaptol.

  The tested nutraceutical composition is the Fibrocaptol composition described in the Example of paragraph I above. Foodstuffs tested - Whole duck foie gras from south-west (Marquis de Merignac) - Fat duck fat (Labeyrie) - Virgin olive oil (Cooper)

  A. Protocol. 1. Manufacture of the HCl solution. In a 1 liter flask, add distilled water to half. Using a pipette and pipettor, take 8.29 ml of 37% HCl (or weigh 9.86 g). Introduce the HC1 into the vial and mix. Make up to the mark, then mix by turning.

  2. Manufacture of the Tris buffer. Sorted acid: Tris (hydroxymethyl) aminomethane 121g Hydrochloric acid at 37 ° C 58g (or 49mL) Water qs 200mL In a 200mL vial, add half of the tris acid. Then add HC1 little by little to dissolve the tris acid. Introduce the rest of the tris acid. Finish gradually adding HC1 so that all the powder is dissolved.

  Fill with distilled water to the mark. There is a great deal of heat when adding HC1 to the powder. If undissolved crystals remain, heat slightly until the crystals are dissolved. 3. Steps of the protocol. 26 trials were conducted with fatty liver, 10 trials for duck oil and fat tested with the cocoa-orange mixture, and 3 trials for each fat tested with Milical Lipocontrol.

  Pour 12.5m1 of hydrochloric acid (10ml for testing with Lipocontrol) 0.1M (see paragraph 1. Making the HCl solution above) in each tube. 10 Introduce 3g (5g for the tests with Lipocontrol): mass M1, of liquid fat in each tube. Add 300mg of Fibrocaptol mixture. (600 mg of powder obtained from the grinding of a Lipocontrol tablet): mass M2, shake vigorously for 30 seconds and incubate for 2 hours at 37 ° C. Add 2.5 ml of Tris buffer (see paragraph 2. Manufacture of the Tris buffer. above) in each tube. Stir for 30 seconds and incubate for 3 hours at 37 ° C. Centrifuge the tubes for 5 min at 2000 rpm (670 G), maintain the tubes at 37 ° C. Replace the tubes in a water bath and immediately pick up the supernatant liquid fat (M3 mass). ).

  B. Results. The capacity of the lipid binding fibers (Cg) is expressed by the following ratio:

  Cg = M1 M3 M2 M1: Lipid mass introduced M3: Mass of supernatant lipid M2: Mass of powder Fibrocaptol introduced C5: amount of lipid (g) captured per gram of active ingredient

  Crude results cocoa-orange blend • Duck foie gras Average Cg = 9.40 Standard deviation = 0.22 Mass Introduced (mg) 300.9 305.3 305 301 300 306 305 303 305 300.3 300.2 300.7 300 , 2,300.9 300,1 300 300 300 300,1 300,3 301,4 300 300,6 302 302 301 Supernumerary (mg) 56 73 105 80 86 39 88 97 166 107 185 275 160 182 159 235 200 133 247 289 175 256 251 218 220 219 Cg

  9,78 9,59 9,49 9,70 9,71 9,68 9,55 9,58 9,29 9,63 9,38 9,06 9,46 9,37 9,47 9,22 9, 33 9,56 9,17 9,03 9,37 9,15 9,15 9,21 9,21 9,24 N tube 10 9 Duck fat N tube Mass Introduced Supernatant Cg (mg) (mg) 1,300, 2,185 9,38 2,300.7 275 9.06 3,300.2 160 9,46 4,300.9 182 9,37 300.1 159 9,47 6,300 235 9,22 7,300 200 9.33 8,300 133 9.56 9 300.1 247 9.17 300.3 289 9.03 Average Cg = 9.30 Standard Deviation = 0.18 Oil N tube Mass Introduced Supernumerary Cg (mg) (mg) 1 300.3 163 9 , 45 2 300.5 294 9.00 3 300.5 252 9.14 4 300.3 328 8.90 5 300.1 296 9.01 6 300 304 8.99 7 300.4 320 8.92 8 300 310 8.97 9 300.6 265 9.10 10 300.9 346 8.82 Average Cg = 9.03 Standard Deviation = 0.17 10 Rough Results Lipocontrolm N tube Mass Introduced Supernatant Cg Nature (mg) (mg) ) 1,600.3 82 8,19 Foie gras 2,600,4 93 8,17 Foie gras 3,600,3 80 8,20 Foie gras 4,600.3 87 8,18 Duck fat 600,3 94 8,17 Duck fat 6,600.3 91 8,18 Duck fat 7,600.5 225 7,95 Olive oil 8,600.3 261 7,89 Olive oil 9,600.5 263 7,89 Hui the olive Cg foie gras = 8,19 Cg fat duck = 8,18 Cg olive oil = 7,91 C. Conclusions. Effectiveness of the Fibrocaptol mixture: No significant difference between the quantity of duck fat and the fat of the captured fatty liver (Student's t-test, p = 20%) Significant difference between the quantity of oil captured and, on the one hand, fat duck (Student's t-test, p = 0.2%) and fatty liver fat (Student's t-test, p = 0.003%). If we consider that duck foie gras contains 40% fat, two gelules absorb all the lipids contained in 14.1 g of foie gras. Two gelules thus absorb 50% of the lipids contained in 28.2 g of liver.

  Comparison Fibrocaptol-Lipocontrol Mix: With duck foie gras fat, as with duck fat, the average Cg obtained with the Fibrocaptol mixture are higher than those obtained with Lipocontrol, (respectively 9.4 and 9.3 against 8.2 and 8.2 ). It should be noted that these results were obtained by comparing the contents of a gelule (300 mg) to twice the mass of Lipocontrol powder (almost the mass of the tablet).

  III. EVALUATION OF THE IN VITRO CAPTURE EFFICIENCY OF FOOD FATS CONTAINED IN LIVER BY THE FIBROCAPTOL COMPOSITION COMPARED TO THAT OF A CHITOSAN PRODUCT. The capture efficiency of dietary fat contained in the fatty liver by the Fibrocaptol composition of the invention was compared to that of Arkopharma's Chitosan product. A. Protocol. Pour 12.5mL of 0.1M hydrochloric acid (prepared according to the protocol described in paragraph II) into each tube. Place the foie gras in a water bath at 37 ° C. 25 Recover the liquid part of fat. Introduce 3g (mass Ml) of this liquid part into each tube. Add 300mg (M2 mass) of the contents of the Chitosan or Fibrocaptol gelules. Stir vigorously for 30 seconds and incubate for 2 hours at 37 ° C.

  Add 2.5mL of Tris buffer (prepared according to the protocol described in paragraph II) in each tube. Stir for 30 seconds and incubate for 3 hours at 37 ° C. Centrifuge the tubes for 5 min at 2000 rpm (670 G), maintain the tubes at 37 ° C. Replace the tubes in a water bath and immediately pick up the supernatant liquid fat portion (M3 mass). ).

  B. Results. The capacity of the lipid binding fibers (Cg) is expressed by the following ratio:

  Cg = Ml-M3 M2 15 Ml: Lipid mass introduced M3: Mass of supernatant lipids M2: Mass of powder Fibrocaptol introduced Cg: quantity of lipids (g) captured per gram of active product 20 The results obtained are presented in the table below. . N Fibrocaptol Supernatant Chitosan Supernatant tube (mg) (mg) Cg (mg) (mg) Cg 1,300.9 56 9.78 302 1293 5.72 2 305.3 73 9.59 302 1651 4.50 3 305 105 9 , 49 301 1416 5.30 4 301 80 9.70 300 1485 5.25 300 86 9.71 302 1341 5.56 6 306 39 9.68 302 1617 4.68 7 305 88 9.55 301 1643 4.54 8 303 97 9.58 301 1364 5.47 9 305 166 9.29 302 1587 4.78 300.3 107 9.63 302 1506 5.25 11 300.2 185 9.38 299 1789 4.12 12 300 7,275 9.06 301 1865 3.84 13 300.2 160 9.46 301 1661 4.75 14 300.9 182 9.37 302 1397 5.47 15 300.1 159 9.47 300 1822 4.13 16 300 235 9.22 299 1384 5.40 17 300 200 9.33 300 1609 4.70 18 300 133 9.56 304 1446 5.18 19 300.1 247 9.17 303 1437 5.39 20 300.3 289 9,03 304 1246 5,84 21,301.4 175 9,37 301 1639 4,52 22,300 256 9,15 304 1715 4.42 23,300.6 251 9,15 303 1760 4,29 24,302 218 9, 21 310 1541 4.77 25 302 220 9, 21 301 1638 4.66 26 301 219 9.24 303 1409 5.35 Average Cg = 9.40 Standard Deviation = 0.22Cg average = 4.92 Standard Deviation = 0, C. Conclusions. The Fibrocaptol composition has a capture capacity almost twice that of Chitosan (significantly different results at the 0.00001 level).

  IV. EVALUATION OF THE IN VITRO CAPTURING EFFICIENCY OF FOOD FATS CONTAINED IN CHOCOLATE BY THE COMPOSITION Fibrocaptol. The tested nutraceutical composition is the fibroocaptol composition described in Example I above. Chocolates tested: - white chocolate Galak (Nestle) - dark chocolate Black colt pastry 15 - milk chocolate Lindt milk chocolate

  A. Protocol. Pour 12.5mL of 0.1M hydrochloric acid (prepared according to the protocol described in paragraph II) into each tube. Heat to 70 ° C. and mix with stirring a mixture of equal amounts of chocolate (black, milk or white) and water. Add 5ml of 4M hydrochloric acid. Centrifuge 10 min at 3000 G.

  Collect on the upper part of the tubes the clear liquid oil. Place the collected product in a water bath (37 C). Introduce 3g (Ml mass) of this product into each tube. Add 300mg (mass M2) of the contents of the capsules. Shake vigorously for 30 seconds and incubate for 2 hours at 37 ° C. Add 2.5 ml of Tris buffer (prepared according to the protocol described in paragraph II) in each tube. Shake for 30 seconds and incubate for 3 hours at 37 ° C. Centrifuge the tubes for 2 minutes at 300 ° C., and keep the tubes at 37 ° C. Place the tubes in a water bath and immediately take the supernatant liquid fat part (mass M3).

  B. Results. The lipid binding fiber (Cg) capacity is expressed according to the calculation formula described in paragraph II above. The results obtained did not show any difference in catch between these three types of chocolate. The results obtained are presented in the table below. N tube Mass Introduced Supernumerary Cg (mg) (mg) 1 306 150 9.31 2 308 130 9,32 3,301 140 9,50 4,304 5 9,85 5,300 121 9,60 6,300 200 9,33 7,300 300 9.00 8 300 190 9.37 9 300 477 8.41 10 301 160 9.44 11 301 200 9.30 12 301 135 9.52 13 299 170 9.46 14 301 380 8.70 301 209 9, 27 16 301 205 9.29 17 301 211 9.27 18 299 278 9.10 19 301 139 9.50 20 301 480 8.37 21 302 94 9.62 22 300 190 9.37 23 301 280 9.04 24 299 100 9.70 25 300 500 8.33 26 302 222 9.20 27 299 460 8.49 28 299 450 8.53 29 300 467 8.44 30 303 53 9.73 31 304 168 9.32 32 300 222 9.26 Average Cg = 9.19 Standard Deviation = 0.43 C. Conclusions. The average amount captured by two Fibrocaptol-containing gelules is 6.04 g of lipids from chocolate (black or white). If lion considers that the average lipid content of dark chocolate is 33%, white chocolate 37% and milk chocolate 32%, two capsules containing Fibrocaptol absorb all the lipids contained in 18g of dark chocolate in 16g of white chocolate and in 19g of milk chocolate.

  V. EVALUATION OF THE IN VITRO CAPTURING EFFICACY OF FOOD FATS CONTAINED IN THE TOURON BY THE FIBROCAPTOL COMPOSITION. The tested nutraceutical composition is the Fibrocaptol composition described in Example I above. Touron tests: JIJONA Turrón (Calidad suprema) 150g platelets.

  A. Protocol. Pour 12.5mL of 0.1M hydrochloric acid (prepared according to the protocol described in paragraph II) into each tube. Place the tuna in a water bath at 37 C. Centrifuge at 3000 g for 1 hour. Recover the liquid part. Introduce 3g (mass Ml) of this liquid part into each tube. Add 300mg (mass M2) of the contents of the capsules. Shake vigorously for 30 seconds and incubate for 2 hours at 37 ° C. Add 2.5 ml of Tris buffer (prepared according to the protocol described in paragraph II) in each tube.

  Shake for 30 seconds and incubate for 3 hours at 37 ° C. Centrifuge the tubes for 5 min at 2000 rpm (670 G), hold the tubes at 37 ° C. Replace the tubes in a water bath and immediately remove the supernatant liquid oil (M3 mass). ).

  B. Results. The capacity of the lipid binding fibers (Cg) is expressed according to the calculation formula described in Section II above. The results obtained are presented in the table below. N Turron oil Fibrocaptol Supernatant Cg tube (mg) (mg) (mg) 1 3010 300 1880 3.77 2 3000 301 1976 3.40 3 3050 300 1922 3.76 4 3010 302 1825 3.92 5 3010 302 1830 3, 91 6 3020 301 1758 4.19 7 2970 301 1831 3.78 8 2990 301 1816 3.90 9 3000 302 1660 4.44 10 3020 302 1776 4.12 11 2970 301 1831 3.78 12 2990 301 1816 3.90 13 3000 302 1660 4.44 14 3020 302 1776 4.12 15 3020 300 1743 4.26 16 3040 301 1991 3.49 17 3020 302 2260 2.52 18 3020 300 2184 2.79 19 3080 301 1958 3.73 20 3030 303 1264 5.83 21 3040 305 1203 6.02 22 3020 309 1346 5.42 23 3020 302 1695 4.39 24 3020 303 1786 4.07 25 3020 305 1807 3.98 26 3090 303 1617 4.86 27 3010 303 1784 4.05 28 3010 300 1876 3.78 29 3010 302 1717 4.28 30 3010 305 1702 4.29 31 3010 303 1900 3.66 32 3010 302 1793 4.03 33 3010 303 1910 3.63 34 3010 300 1834 3.92 35 3000 306 1863 3.72 36 3000 302 1689 4.34 37 3000 302 1829 3.88 38 3020 301 1823 3.98 39 3010 303 1830 3.89 40 3030 300 1975 3.52 41 3010 300 1723 4.29 Cg average = 4.05 standard deviation = 0.64 C. conclusi ons. The capture capacity of Fibrocaptol on the oil from the turron is two times lower than that obtained with fatty liver fat. This result is explained by the viscosity of the oil obtained from the turron (essentially of the sweet almond oil), much lower than that of the fatty liver fat. If we consider that the turret contains 25% of oil, 2 capsules would thus capture all the oil contained in 11 g of turron. EVALUATION OF THE IN VITRO CAPTURING EFFICIENCY OF FOOD FATS CONTAINED IN FRESH CREAM, BY THE FIBROCAPTOL COMPOSITION. The tested nutraceutical composition is the Fibrocaptol composition described in Example I above. Cream tested: Cream Yoplait 30% has fat.

  A. Protocol. Heat the cream to boiling on a water bath with stirring for 30 minutes. Centrifuge 60 minutes at 3000 G. Collect liquid oil from the top of the tubes. Recover the lower part and remove the whey. Boil the bottom portion of the water bath with stirring for 30 minutes. Centrifuge 30 minutes at 3000 G. Collect liquid oil from the top of the tubes. Add this oil collected to that obtained after the first centrifugation. Place the collected product in a water bath (37 C). Pour 12.5 ml of 0.1 M hydrochloric acid (prepared according to the protocol described in paragraph II) into each tube. Introduce 3g (Ml mass) of this product into each tube. Add 300mg (mass M2) of the contents of the capsules. Shake vigorously for 30 seconds and incubate for 2 hours at 37 ° C. Add 2.5 ml of Tris buffer (prepared according to the protocol described in paragraph II) in each tube. Stir for 30 seconds and incubate for 3 hours at 37 ° C. Centrifuge the tubes for 2 minutes at 300 ° C., and hold the tubes at 37 ° C. Place the tubes in a water bath and immediately pick up the supernatant liquid fat (mass M3).

  B. Results. The capacity of the lipid binding fibers (Cg) is expressed according to the calculation formula described in Section II above.

  The results obtained are presented in the table below. N tube Mass Introduced Supernumerary Cg (mg) (mg) 1 301 90 9.67 2 302 6 9.91 3 300 52 9.83 4 301 0 9.97 300 0 10.00 6 300 0 10.00 7 301 0 9.97 8 301 0 9.97 9 301 3 9.96 299 207 9.34 11 302 5 9.92 12 300 17 9.94 13 303 49 9, 74 14 302 6 9.91 300 33 9.89 16 301 2 9.96 17 300 9 9.97 18 302 47 9.78 19 302 24 9.85 301 11 9.93 21 300 9.97 22 300 0 10.00 23 302 0 9.93 24 300 55 9 , 82 301 48 9,81 26! 301 21 9.90 27 300 0 10.00 28 301 0 9.97 29 302 0 9.93 302 5 9.92 Average Cg = 9.89 5 Standard Deviation = 0.13

  C. Conclusions. The average amount captured by two Fibrocaptol gelules is 6.32 g of lipids from fresh cream. Assuming that the average lipid content of the fresh cream is 30%, two Fibrocaptol capsules absorb all the lipids contained in 21 g of fresh cream.

  VII. EVALUATION OF THE IN VITRO CAPTURING EFFICIENCY OF 5 FOOD FATS CONTAINED IN AIOLI SAUCE BY THE FIBROCAPTOL COMPOSITION. The tested nutraceutical composition is the Fibrocaptol composition described in Example I above. Aloli sauce tested: Aloli Benedicta Sauce 10 A. Protocol. Heat the aioli at 80 ° C. in a water bath with magnetic bar stirring for 10 minutes. Centrifuge for 5 minutes at 3000 G. Collect liquid oil from the top of the tubes. Pour 12.5mL of 0.1M hydrochloric acid (prepared according to the protocol described in paragraph II) into each tube. Introduce 3 g (mass M1) of this product at 25 C in each tube. Add 300mg (M2 mass) of the Fibrocaptol gelules contents. Stir vigorously for 30 seconds and incubate for 2 h at 37 ° C. Add 2.5 ml of Tris buffer (prepared according to the protocol described in paragraph II) in each tube. Stir for 30 seconds and incubate for 3 hours at 37 ° C. Centrifuge the tubes for 2 minutes at 300 ° C., and hold the tubes at 37 ° C. Place the tubes in a water bath and immediately pick up the supernatant liquid fat (mass M3).

  B. Results. The lipid binding fiber (Cg) capacity is expressed according to the calculation formula described in section II above. The results obtained are presented in the table below.

  N Mass Introduced Supernatant Cg tube (mg) (mg) _ 1 303 586 7.97 2 302 425 8.53 3 300 0 10.00 4 299 0 10.03 299 20 9.97 6 301 110 9.60 7 301 216 9.25 8 302 283 9.00 9 299 280 9.10 302 0 9.93 11 299 40 9.90 12 301 170 9.40 13 303 0 9.90 14 301 39 9.84 305 100 9.51 16 301 0 9.97 17 304 50 9.70 18 304 260 9.01 19 303 188 9.28 302 260 9.07 21 301 388 8.68 22 301 240 9.17 23 302 182 9.33 24 301 169 9.41 305 209 9.15 26 307 200 9.12 27 301 170 9.40 28 301 150 9.47 29 303 151 9.40 300 380 8.73 Cg average = 9.36 Standard deviation = 0.49

  C. Conclusions. The average amount captured by two Fibrocaptol-containing cells is 6.24 g of lipids from ioli. If it is considered that the average lipid content of the aloli sauce is 75%, two Fibrocaptol capsules absorb all the lipids contained in 8.3 g (= one teaspoonful) of non-fat alum sauce and 16g of aloli sauce with 30% fat.

  VIII. EVALUATION OF THE IN VITRO CAPTURING EFFICIENCY OF FOOD FATS CONTAINED IN THE FILLING OF 4 CHEESE PIZZAS, BY THE COMPOSITION FIBROCAPTOL. The tested nutraceutical composition is the Fibrocaptol composition described in Example I above. Pizza tested: Four-cheese pizza containing 9% fat, half that fat from sunflower oil and the other half from the topping.

  A. Protocol. Pour 12.5mL of 0.1M hydrochloric acid (prepared according to the protocol described in paragraph II) into each tube. Heat at 80 C 4 cheeses in equal quantity (fourme d'Ambert, Emmental cheese, coulommiers and farm goat cheese). Collect 15 and weigh the supernatant liquid part. Add an equal amount of sunflower oil. Introduce 3g (mass Ml) of this mixture into each tube. Add 300 mg (mass M2) of the Fibrocaptol gelules. Stir vigorously for 30 seconds and incubate for 2 hours at 37 ° C. Add 2.5 ml of Tris buffer (prepared according to the protocol described in paragraph II) in each tube. Shake for 30 seconds and incubate for 3 hours at 37 C. Centrifuge the tubes for 5 min at 2000 rpm (670 G), hold the tubes at 37 C. Place the tubes in a water bath and immediately pick up the supernatant liquid fat (mass M3). . B. Results. The capacity of the lipid binding fibers (Cg) is expressed according to the calculation formula described in Section II above. The results obtained are presented in the table below.

  N tube Mass Introduced Supernumerary Cg (mg) (mg) 1 305 36 9,72 2,315 93 9,23 3,300 90 9,70 4,303 182 9,30 302 161 9,40 6,306 45 9,66 7,314 163 9,04 8,301 32 9.86 9 303 101 9.57 303 132 9.47 11 300 45 9.85 12 301 128 9.54 13 302 57 9.75 14 301 39 9.84 300 65 9.78 16 301 36 9.85 17 302 27 9.84 18 300 30 9.90 19 300 16 9.95 300 29 9.90 21 300 50 9.83 22 301 24 9.89 23 300 29 9.90 24 299 19 9 , 97 303 21 9.83 26 300 23 9.92 27 301 30 9.87 28 301 26 9.88 29 300 46 9.85 302 60 9.74 Average Cg = 9.73 Standard Deviation = 0.23C. conclusions. The average amount taken by two Fibrocaptol gelules is 6.4 g of lipids from four cheese pizzas. Considering that a 4-cheese pizza contains 9% of lipids, two Fibrocaptol capsules absorb all the lipids contained in 71.4g of 4-cheese pizza. Two capsules thus absorb 50% of the lipids contained in 143g of 4 cheese pizza.

Claims (10)

  1) Nutraceutical composition characterized in that it comprises cocoa fibers and orange fibers as food ingredients.   2) Composition according to claim 1, characterized in that the cocoa fibers are made of pectic substance, cellulose and / or hemicellulose. 10   3) Composition according to claim 1 or 2, characterized in that the cocoa fibers are obtained from cocoa beans, cocoa pod cortex and / or cocoa pod mucilage and preferably from the cortex. and / or mucilage of cacao pods.   4) Composition according to claim 1, characterized in that the orange fibers are made of pectin, cellulose, hemicellulose.   5) Composition according to claim 4, characterized in that the orange fibers are mainly constituted pectin, cellulose and / or hemicellulose. 25   6) Composition according to any one of claims 1, 4 or 5, characterized in that the orange fibers are obtained from the skin and / or the orange pulp, and preferably from the skin orange. 30   7) Composition according to any one of the preceding claims, characterized in that it comprises: - from 30 to 50% by weight, preferably 45 to 50% by weight and most preferably 49.5% by weight of cocoa fibers and from 30 to 50% by weight, preferably 45 to 50% by weight and most preferably 49.5% by weight of orange fibers.   8) Composition according to any one of claims 1 to 7, characterized in that it further comprises one or more agents chosen from the following group: preserving agents, stabilizing agents, emulsifying agents, coloring agents, vitamins, trace elements and antioxidants.   9) Nutraceutical use of a composition according to any one of claims 1 to 8 for capturing ingested dietary fats.   10) Use of cocoa fibers and orange fibers for the preparation of a nutraceutical composition for capturing ingested dietary fats.