NZ624662B2 - Genipin-rich material and its use - Google Patents

Abstract

The disclosure relates to a method of preparing genipin-rich material from the fruit of Genipa Americana. The method comprises providing juice or extract from fruit of a plant of the Genipa americana, which contains sufficient genipin or derivatives of genipin capable of forming the aglycone, genipin; extracting the genipin/genipin derivatives from the fruit using a solvent selected from water, polar solvent, and mixtures thereof; adjusting the pH of the extraction to form the genipin aglycone, extracting the genipin aglycone from the mixture using a non-polar solvent; and processing the extract to form a material containing at least about 70% genipin using one or more steps selected from mixing, separating, heat treatment, pH adjustment, enzyme treatment and solvent removal. n; extracting the genipin/genipin derivatives from the fruit using a solvent selected from water, polar solvent, and mixtures thereof; adjusting the pH of the extraction to form the genipin aglycone, extracting the genipin aglycone from the mixture using a non-polar solvent; and processing the extract to form a material containing at least about 70% genipin using one or more steps selected from mixing, separating, heat treatment, pH adjustment, enzyme treatment and solvent removal.

Description

PCT/U52012/063836 GENIPIN-RICH MATERIAL AND ITS USE Shaowen Wu Gregory Horn Technical Field This application is based on and claims priority from US. Provisional Application Serial No. 61/556,441, Wu and Horn, filed November 7, 201 1, orated herein by reference.

This invention refers to novel off—white genipin-rich als and their use as cross-linking reagents and for colorant development. More cally, the t invention relates to a method for producing novel genipin—rich materials from the fruit of Gem'pa Americana; the n—rich material contains genipin up to 97% w/w which enables its use as agents for linking and as raw materials for colorant production.

Background Today, synthetic als, such as colorants or cross—linking reagents, tend to have decreasing acceptance in the food, ic, animal feed and textile industries. For safety reasons, whether real or perceived, people tend to favor the use of natural or organic ingredients in food, cosmetic, textile, and biomaterial products.

Genipin is a colorless compound. It belongs to the iridoid group. It is very active chemically and reacts immediately when combined with compounds having primary amine groups, such as amino acids, collagen, chitosan, glucosamine—type compounds and various proteins and enzymes. When oxygen is present, the product may turn to blue, green, or black quickly. Genipin is an iridoid ester, therefore, it can be hydrolyzed to generate genipinic acid which also can react with different compounds to generate red ZOlZ/063836 and brown colorants. The colorants ted from genipin are heat and pH stable. Since genipin normally comes from plant als, its Kosher characteristics provide great potential for use of n-derived colorants in bakery and canned food applications.

Large amount of iridoids, such as geniposide, oside, genipin—l-b- gentiobioside, geniposidic acid and genipin, can be found in Gardeniajasminoides Ellis fruit. Geniposide, an iridoid glycoside, is a main component comprising 7—8% of fruit weight, while only trace amounts of genipin naturally exist in the Gardenia fruit.

Historically, the ds in Gardenia fruit were extracted from the fruit with methanol or ethanol, and then separated as yellow t on active carbon, and treated with s having lucosidic activity or proteolytic activity to convert glycoside iridoids to aglycone form, genipin or genipinic acid. Then, genipin or nic acid can be reacted with other compounds to produce colorants (KRl 020010096213A).

Genipin and other iridoid compounds, such as genipinie acid, genipin- gentiobioside, geniposide and geniposidic acid, are found also in the fruits and leaves of Gem'pa americana, also known as p, or Huito, a al wild plant. Genipin is naturally present in the mature fruit, and its quantity is from 0 to 3.0% of fruit weight depending on the degree ofripeness. Genipin is stable in the plant cell even though it is not established where it is stored. Whenever the cell is broken, genipin will react spontaneously with the amino acids that naturally exist in the fruit pulp and turn color to blue or black in an air environment. In our previous patent application (U820090246343Al), we made coloring (blue) fruit juice by mixing Genipa americana fruit pulp withjuices from other fruits or vegetables. The natural acid-stable blue juice has been used broadly in the food and beverage industries. Lopes et al. (US7927637B2) used unprocessed raw juice obtained from Gem’pa americana fruit pulp, and mixed with glycine or with glycine plus starch, to make blue colorants. Patrice Andre and co—worker (U820100196298Al) used coloring materials obtained from the plant extraction of Gem'pa americana, Gardeniajasminoides, Rothmannia, Adenorandia or Cremaspora, bound to a solid substrate, to make cosmetic compositions. 1001048440 Genipin not only can generate colorants, but also can act as a good cross-linking agent. ll et al. discovered a new biodegradable plastic polymer ing genipin as cross- linking agent (EP2093256A2). Such plastics are useful in biological s for wound repair, implants, stents, drug encapsulation and delivery, and other applications. Fujikawa et al. claimed (US4983524) the use of iridoid aglycone, n, as a cross-linking agent to produce lized enzyme on beads for food industry. Quijano, R and Tu, H (US 20080195230A1) disclosed the use of genipin to fix whole, natural s to reduce antigenicity and immunogenicity and prevent enzymatic ation of the tissue when implanted in a host.

However, pure genipin production historically involves many steps, including HPLC separation, and currently its cost is high. No description in the art teaches the preparation of a stable n—rich extract from Gem'pa americana plant, and its broad applications as natural colorants and cross—linking agent in foods, drugs, nutritional supplements, personal care products, cosmetics, animal feed, textiles, polymers, and in the biomaterial industries. [0008a] Reference to any prior art in the specification is not, and should not be taken as, an acknowledgment, or any form of suggestion, that this prior art forms part of the common general knowledge in Australia or any other jurisdiction or that this prior art could reasonably be ed to be ascertained, understood and regarded as nt by a person skilled in the art. [0008b] As used herein, except where the context requires otherwise, the term ise” and variations of the term, such as "comprising", "comprises" and "comprised”, are not intended to exclude other additives, components, integers or steps.

Summafl The present disclosure provides a method of producing stable genipin-rich extracts from the Gem'pa americana plant. The process involves aqueous or polar solvent extraction and non— polar organic solvent extraction; the powder formed is a genipin-rich extract with an ite color and has genipin content up to about 97%.

The present disclosure r provides applications of the genipin—rich extracts in natural colorant production and forming polymers for use in a broad range of areas, such as in foodstuffs, drugs, nutritional supplements, personal care ts, cosmetics, animal PCT/U52012/063836 feed, textiles, biodegradable polymers, and biomaterials production. es of such uses are to be found in numerous patent documents, including U88283222, 99484, U820120189584, W02012048188, CN102399370, 821, DE602007013718, USZOI 10082199, TW1334878, U820100183699, and such documents are incorporated herein by reference. [001 1] As used herein, all ratios and proportions noted are "by weight" unless otherwise specified. In addition, all patents, patent applications and technical publications cited are incorporated herein by reference.

Brief Description of the Drawing5 Fig. l is a flow chart representation of an embodiment of the process for making genipin—rich extract produced from Gempa americana fruit. ed Description The present disclosure provides amethod of producing stable genipin-rich extracts from the Genipa americana plant. The process involves aqueous or polar solvent extraction and organic non-polar solvent tion. The resulting powder form of genipin—rich extract is off-white in color and has genipin t up to about 97%. The present disclosure further provides ations of the genipin—rich extracts in the production of l heat—stable colorants and as a new cross—linking agent for use in a broad range of areas, such as foodstuffs, drugs, nutritional supplements, personal care products, cosmetics, animal feed, textiles, biodegradable polymers, and biomaterial production.

PCT/U52012/063836 Starting als The starting als used in this process are fruits or leaves from aplant of Gem'pa amerz‘cana L. which is also known by numerous al names: genipap, huito, jaguar, bilito, cafecillo denta, earuto, caruto rebalsero, confiture de singe, danipa, genipa, genipa, genipayer bitu, guaitil, guaricha, guayatil Colorado, huitol, huitoc, huitu, irayol, jagua blanca, jagua amarilla, jagua Colorado, jeipapeirc, juniper, maluco, mandipa, marmelade—box, nandipa, nandipa genipapo, tapaculo, tapoeripa, taproepa totumillo, other yagua, yanupa-i, ycnipa—i, yenipapa bi, genipapo, , Vito, chipara, ay, or varieties such asjenipaporana, orjenipapo-bravo, etc. The fruit is optimal for harvest when mature in size, firm, and green to greenish brown in color. als may be whole fruit, fruit pulp, fruit juice, fruit puree, fruitjuice concentrate, dried powder from fruits orjuice, water—insoluble part of fruit, and leaves from Gem'pa americana L, Process for Genipin—Rich Extraction In order to produce the genipin—rich extracts of the present invention, the mature fruits of Genipa americana are processed with water or polar solvent in about 1:0.5—50 (by weight) ratios depending on extraction efficiency, preferably from about 5 ratios. After washing and/or blanching, the fruit is peeled and cut into ; then milled or blended with water or polar solvents; extracted with or without heating, the pulp, seeds and skin are separated by filtration; and liquid is collected. Extraction may take place for up to about lhour, preferably about 15—30 min, at atemperature of about 15—40°C. The water or polar t extraction from fruit pulp of Gem'pa americana may be repeated 1- 3 times. Then, the pH of polar solvent extracts is measured and adjusted to about 3.8-4.0 using acids. tration can be performed on a rotary evaporator with vacuum and temperature set at about 40—46 C. The solid content in the concentrate may be greater than 15% w/w, preferably about 40»70% w/w.

Next, the aqueous extract or the concentrated genipin-rich aqueous extract may be further ted with lar organic solvents ing suitable mixing (by shaking or agitation) in aratio of about 1:1. Those non—polar organic solvents have apolarity index from about 0 to 5.0 and water solubility less than about 30%. The organic solvent phase is then separated from aqueous phase by settling and ing the top organic layer or by using a high speed fuge. Non—polar solvent extraction may be repeated 2—3 times ing on the extraction efficiency. The genipin—rieh extracts may subsequently be dried by evaporation and organic solvent can be recycled and reused for genipin extraction. The remaining yellow or off—white solid is a genipin—rich extract in which genipin content is at least about 70% w/w ofthe solids.

Alternatively, the mature fruits of Genipa americana are processed with c solvents directly in a ratio of about 121—2. After washing and/or ing, the fruit is peeled and cut into pieces, then milled or blended, extracted with non—polar organic solvent directly, with or without heating, the pulp, seeds and skin are separated and the solvent extract is collected. Extraction may take place for up to about 1 hour, preferably about 15—30 min at temperature of about 18—250C. The organic solvent extraction may be repeated 2—3 times depending on the extraction efficiency. The genipin—rich extracts may uently be dried using an evaporator and condenser, and organic solvent can be recycled and reused. The resulting ite or yellow solids is genipin—rich extract that contains genipin at greater than about 40% w/w of solid. n-rich extracts may be aqueous or polar solvent extracts obtained from the starting material sources described. Polar solvents include those with water solubility up to 100%) and ty index greater than about 5.0, such as water, acetic acid, methanol, ethanol, n-propanol, iso-propanol, dimethyl sulfoxide, dimethyl formamide, acetonitrile, WO 70682 PCT/U82012/063836 acetone, dioxane tetrahydrofuran, etc., or acetic, , phosphate acid buffer solutions, or mixtures thereof in ent ratios. This list is not intended to limit the solvent used, however considering food safety, water, ethanol, n-propanol, iso—propanol, methanol and acetic, citric and phosphate acid buffer solutions, are preferred for food uses of the extract.

Genipin—rich extracts may alternatively be organic solvent extracts obtained from aqueous or polar solvent extracts bed above. Non—polar organic solvents include those with less than about 30" 0 of water solubility and a polarity index from 0 to about .0, such as ethyl acetate, butyl acetate, n—butanol, diethyl ether, hexane, 2-butanonc, form, l,2—dichloroethane, benzene, xylene, methyl—t—butyl ether, toluene, carbon tetrachloride, trichlorocfhylene, cyclohexanc, pentane, and hcptane, or mixtures thereof in different ratios. This list is not intended to limit solvent used, however considering food safety, ethyl acetate, butyl acetate, and n-butanol are preferred.

Genipin-rich extracts may alternatively be organic t extracts ed from the starting material sources described. Organic solvents include those with polarity index less than about 6.0, and mixtures thereof in different ratios. The solvent or solvent mixture with low solubility in water is preferred in order to ed colorless n— rich extracts.

Methods used for liquid separation can be, for example, regular filtration, centrifugation, press filtration, and membrane cartridge tion. The liquid—liquid tion can be done, for example, by using high speed centrifuge, or by settling and siphoning the required liquid layer.

Acids used for pH adjustment can be any organic or inorganic acids, selected to be suitable for the intended end use.

PCT/U52012/063836 Concentration can be performed by any method laiown in the art, for example, by evaporation using a rotary vacuum evaporator, a flash evaporator, an osmosis filtration , or an ultra-filtration device with a suitable ne.

Properties of Genipin—Rich Extract Genipin—rich t is an ite powder or ls. Some batches may have a slightly yellowish or greenish tint if purity is relatively low. The genipin content can be up to about 97% (w/w) depending on the extraction method. No geniposide, geniposidic acid, or other iridoid compounds were found in genipin-rich extract when analyzed by HPLC. The remainder of the composition of the genipin—rich extract is mainly moisture, fat, and also small amounts of acids and nitrogen—containing compounds, with the balance being carbohydrates, as noted in the following table.

Specification of Genipin Rich Material Genipin 30—97% Fatty Acids <1 0% Fat <5 .0% Protein <1 .0% Organic Acids <0.5% HPLC methods can be used to determine genipin content and perform other iridoid analysis.

Genipin content of the off—white n—rich powder is stable when stored at refrigerated temperatures. Genipin level decreased by less than about 5% after 3 months PCT/U82012/063836 of storage. However, when mixing genipin-rich extract with compounds having a primary amine group, genipin will quickly react and generate colorants and/or polymers.

High genipin content extract readily dissolves in alcohol, alcohol—water es, or hot water. Its lity in cold water is limited.

Colorant Production The present invention also provides a method of manufacturing a blue colorant by using the genipin-rich t reaction and mixing with water and amino acids, for example (but not limited to), lysine, histidine, argininc, ine, asparaginc, nine, glycine, glutamic acids, tyrosine, valine, alanine, scrine, leucine, e, carnitine, ornithinc and citrulline, in the presence of oxygen. Heating can be used to rate the reaction speed. The molar ratios of n—rich extract to amino acids are from about 120.5 to about 1:10. The blue shades generated are variable among deep blue, violet-blue, bright—blue, and greenish-blue depending on the amino acid used. The blue colorant ted from genipin—rich extract is a heat— and acid—stable pigment. [003 1] Similar blue colorants also can be generated by reaction ofthe genipin—rich extract with other extracts, fruit and vegetable juices, plant and animal materials, including dairy and egg products, which contain amino acids, polypeptides, proteins, and compounds with one or more primary amine groups. The blue color also can be generated by reaction of the genipin—rich extract with collagen, gelatin, ehitosan, enzymes, and microbes. The nt produced can be further concentrated or deposited on clay or other carriers and used in foods, cosmetic (toothpaste, makeup, hair dye, etc), and textile (clothes) applications.

PCT/U52012/063836 The present invention provides a method of manufacturing a red colorant by using the genipin—rich extract. The genipin-rich extract is hydrolyzed to remove a methyl group and convert the genipin to nic acid which further reacts with amine-containing compounds, with extra organic acid present and under anaerobic conditions, to generate red pigment. Heating can be used to accelerate red pigment formation. The red solution can be further purified on an ion exchange column and the eluted material can be concentrated on a rotary vacuum evaporator. The genipa red is a heat—stable pigment, and is also stable at a high pH.

Genipin—rich extract can be dispersed or dissolved in about 5—50% ethanol, ably about 5—15% ethanol, and about 0.5—1.5 N sodium hydroxide or potassium ide on, to a concentration of extract of about 5—10 % w/w. Hydrolysis can be performed with or without heating for from about 30 min to 24 hours, ably about 2— hours under room temperature (~200C). l-lydrolyzed genipin—rich extract can be neutralized in pH by using acids, preferably organic acids, such as acetic acid, formic acid, lactic acid, citric acid, ic acid, adipic acid, oxalic acid, succinic acid, fumarie acid, and malic acid, preferably acetic acid and/or ic acid. The pH of hydrolyzed solution can be ed to the about 3.5—5.0 range.

The acidified on is then heated to about 65—850C, and preferably about 70— 75°C, for about 5—120 minutes, preferably about 10—20 minutes. The insoluble brown by products are d since they will not contribute to red color ion. Precipitate separation can be accomplished by any of the filtration or centrifugation methods known in the art, for example, using regular filtration, centrifuge, press filtration, or tangential flow filtration or membrane cartridge filtration methods. Formation of the insoluble brown by—products can be further enhanced by the addition of calcium carbonate to adjust PCT/U82012/063836 the pH to about 5—7.5 and mixing for about 5-30 minutes. Precipitation separation can be accomplished by the methods described above.

The clear on described above can be adjusted to pH about 4.0-4.6 with organic acid or salt, ably acetic acid and/or sodium acetate. Red color is generated after mixing with compounds having primary amine groups and heating to about 70— 95°C, ably about 80-850 C, for about 2 hours, or about 90—950C, for about 1 hour.

The nds with primary amine groups can be selected from amino acids, such as alanine, arginine, lysine, aspartic acid, glutamie acid, e, histidine, valine, leucine, and serine. This listing is not intended to limit useful compounds with primary amine groups.

The present invention, in on, provides a method of manufacturing green colorant by using the genipin—rieh extract. Genipin—rich extract can react with certain amino acids, such as isoleucine, threonine, cysteine, and tryptophan, to generate green color. It also can react with y amine—containing compounds and mix with carotcnoids, o, and turmeric pigments to generate green color. Since genipa green can provide a heat resistant green shade, it is very useful in the food industry because of heat instability of the natural green pigment, chlorophyll. [003 8] Similar green colorants also can be generated by reaction of the genipin—rich extract with other extracts, fruit and vegetable juice, plant and animal materials, including dairy and egg products, which are rich in amino acids, for example, isoleucine, threonine, cysteine, and phan. The green color also can be generated by reaction of the genipin-rich extract with collagen, gelatin, chitosan, enzymes and microbes and mixing with carotenoids, annatto, and turmeric pigments to generate green color. The colorant produced can be further trated or deposited on clay or other carriers and used in foods, cosmetic (toothpaste, , hair dye, etc), and textile (clothes) applications, PCT/U82012/063836 The present invention, in addition, provides a means to generate other colorants, like purple, red, , , brown, and black by using the genipin—rich extract.

Purples and reds can be created by mixing genipin—rich extract with carrnine, beetjuice, and anthcyanin colorants and solution with amine-containing compounds. Oranges and yellows can be created by reacting genipin—rich extract with pentoses, such as xylose, ribose, or n C. Black color shade can be generated when alkaline earth metals (cg. magnesium or m), or metals with multi-valences are involved during n reaction with compounds containing a y amine group.

Cross—linking Agent The present invention provides new materials which contain up to about 97% of genipin content. n—rich extract can react with any compound that contains a primary amine group, such as collagen, gelatin, chitosan, glucosamine, and s s and proteins, to form new texture materials used in, for example, the food, cosmetic, biomaterial, and polymer industries.

The present invention also provides a cross-linking agent obtained from the natural plant, Genipa americana, which can replace synthesized chemicals, such as glutaraldehyde, dehyde, glyoxal, malonaldehyde, succinaldehyde, epoxy compounds, etc. Genipin—rich extract used as a linking agent has a much lower toxicity than those commonly used synthetic cross—linking reagents.

Genipin—rich extract can work as a natural cross—linking agent for encapsulation production in the food and ceutical industries. Encapsulated materials can be nutritional ingredients, such as omega—3 oil, Vitamin A, conjugated linolenic oil, or medicines. Gelatin, collagen, whey proteins, casein, chitosan, soy proteins, and other plant or animal proteins, are good starting materials in ction with the genipin—rich extract to use to make an encapsulation shell, film or micro—membrane. The products have good thermal and mechanical stability, as well as their biocompatible property.

PCT/U52012/063836 Following examples are provided for purpose of further illustrating the present disclosure, but should in no sense be taken as limiting.

Example 1 A n—rich extract was generated based on the following process: a) l‘luito fruits were peeled to yield 866.0 g of peeled fruit. The peeled fruit was cut into pieces and blended with 1300 g of deionized (DI) water and pureed with a blender to produce a puree; b) the puree was allowed to stand for 15 min at room temperature; and the insoluble solid was ted from the aqueous extract by filtration. Then, 1212.4 g of DI water was added to the filtrate and mixed for 15 minutes followed by a second filtration step; the filtrate was adjusted to pH < 4.0 using citric acid, and concentrated to 25—55% (w/w) of solid content on a rotovapor; d) then, the trated aqueous extract was extracted using ethyl acetate in a 1:1 ratio. The colorless or slightly yellow clear ethyl acetate layer was collected.

This —liquid extraction was repeated 2 times; next, the combined ethyl acetate t layers were evaporated on a rotovapor at a temperature of 400 C and vacuum of 35 mm Hg to remove the solvent.

Condensed ethyl acetate can be reused for genipin extraction. After evaporating the ethyl e, an off-white or slightly yellow powder was obtained. The powder contained 74.4% w/w of genipin.

Example 2 A genipin-rich extract was generated based on ing process: PCT/U82012/063836 a) Huito fruits, 462 g, were peeled and blended with DI water 537 g to e puree; b) the puree was allowed to stand for 15 min at room ature, and the insoluble solid was separated from aqueous extract by filtration. Then, the same quantity of DI water was added to the solid part, and the extraction step was ed 2 times; c) the combined aqueous extract was adjusted to pH < 4.0 using citric acid and concentrated to 24.92% (w/W) of solid content via a rotovapor; (i) then, the concentrated aqueous extract was extracted using butyl acetate in lzl ratio. The colorless or slightly yellow clear butyl acetate layer was collected.

This liquid—liquid extraction was repeated 2 times; e) next, the combined butyl acetate extract was evaporated on a rotovapor at a temperature of 55° C and vacuum of 35 mm Hg to remove the solvent.

Condensed butyl acetate can be reused for n extraction. After ating butyl acetate, an off—white or slightly yellow powder was obtained. The powder contains 90.9% w/w of genipin.

Example 3 The genipin—rich extract made by the method in e 2 was tested for stability. Genipin—rieh powder, 0.20 g each, was sealed in Vials and stored at 4 OC.

Samples were pulled at O, 4 wks, 6 wks, and 12 wks, and genipin content was tested by using the HPLC method. Results are shown in Table 1.

PCT/U82012/063836 Table 1. Stability of genipin-rich t Storage Time (wks) Genipin, % w/w 12 t 84.7 The genipin al was stable over the period ofthe test, Example 4 Fifteen grams of genipin-rieh extract made by the method in Example 1 was dissolved in 118.10 g of 10% ethanol solution. 16.89 g of 0.9 N solution ofKOIrl was added to the above mixture and the genipin was hydrolyzed with stirring at room temperature (22° C) for 7.5 hours. The pH of the hydrolyzed solution was adjusted to less than 4.0 with tartaric acid. The solution was heated to 74 0C for 15 min and cooled.

The precipitate was filtered out through #2 filter paper. Next, the pH of the filtrate was adjusted to ~ 6.5 using calcium carbonate and the slurry was mixed for 10 minutes. The resulting precipitate was filtered off and the filtrate pH was adjusted to 5 by the on of acetic acid. After alanine (4.50 g) was added, genipin red color was ped by heating to 82 0C for 2 hrs. The color was analyzed by taking 0.30 g of genipin red color and diluting to 30.0 g with DI water. L—, a-, and b-values were measured on a Hunter Lab ometer, and the absorption curve measured on a UV/VIS spectrometer. Results are shown in the following table. 2012/063836 Parameters Hunter e 27.86 Hunter a-value 10.21 Hunter b-value 2.26 Wavelength (max,nm) 550.09 Absorption (max) 0.67314 Example 5 Three grams of genipin—rich extract made by the method in Example 2 was dissolved in 23.5g of 10% ethanol solution. 3.78g of LON solution ofKOH was added to the above mixture and the genipin was hydrolyzed with stirring at room temperature (220C) for 80 hours. The pH ofthe hydrolyzed solution was adjusted to less than 4.0 with tartaric acid. The solution was heated to 740C for 15 minutes and cooled. The preeipate was removed by ion on #2 filter paper. Next, the pH of the filtrate was ed to -7.0 using calcium carbonate and the slurry was mixed for 15 s. The resulting precipate was filtered off and the filtrate pH was adjusted to 4.0—4.5 by the addition of acetic acid. After e (1.20g) was added, genipin red color was developed by heating to 84°C for 2 hours. The color was analyzed by taking 0.50g of genipin red color and diluting to 30.0g with DI water. L—, a—, and b—values were measured on a Hunter Lab spectrometer, and the absorption curve measured on a UV/VIS spectrometer.

Results are shown in the following table.

PCT/U82012/063836 Parameters Hunter L—value Hunter a—value Hunter b—value 2.32 Wavelength (max, run) 549.97 Absorption (max) 0.94423 Example 6 One and a half grams of genipin-rich extract made by the method in Example 2 was dissolved in 118;; of 10% ethanol solution. 1.97g of l.ON solution of KOH was added to the above mixture and the genipin was hydrolyzed wih stirring at room temperature (22°C) for 8.0 hours. The pH of the hydrolyzed solution was adjusted to less than 4.0 with tartaric acid. The solution was heated to 74°C for 15 minutes and cooled.

The itate was removed by ion through #2 filter paper. Next, the pH of the filtrate was adjusted to —7.0 using m carbonate and the slurry was mixed for 15 minutes. The resulting precipitate was filtered off and the filtrate pH was adjusted to 4.0— 4.5 by the addition of acetic acid. After alanine (0.60g), taurine (0.60g), and magnesium chloride (0.4486g) was added, a dark brown—black color was developed by heating to 84°C for 2 hours. The color was analyzed by taking 1.0g of n color and diluting to .0g with DI water. L—, a—, and b-values were ed on a Hunter Lab spectrometer, and the absorption curve measured on a UV/VIS spectrometer. Results are shown in the following table.

PCT/U82012/063836 Parameters Hunter L-Value Hunter e 0.29 ___,_________..____.____i Hunter b—Value 0.85 Wavelength (max, nm) + 542.83 Absorption (max) 1 0.0170 Wavelength (2nd peak, nm) 1 595.06 Absorption (2nd peak) 0.88795 Example 7 0.1 08g of genipin—rich extract, made by the method in Example 2, was dispersed in 8.6g of 800 ethanol aqueous solution in a test tube. Solids were completely ved after heating in a~500C water bath. Then, 1.0m] aliquots of the above genipin solution was put into test tubes separately and onine 0.012g, L—isoleueine 00145;, or L— histidine 0.016g, respectively, were added. All test tubes were heated in an 80°C water bath for 2 hours. The color was analyzed by taking 0.30g of genipin color produced and diluting to 30.0g with DI water. L—, a-, and b—Values were measured on a Hunter Lab spectrometer, and the absorption eurve measured on a UV/VIS ometer. Results are shown in the following table.

L—Throenine eueine L-Histidine Dilution (g/ml) 0.50/100 0.30/100 0.10/100 Color Hunter L-value 79.12 87.41 Hunter a—value —5.91 3.42 —7.82 Hunter b—value -2.42 -0.77 -l7.46 Wavelenth (max, nin) 596.32 600.12 592.2 Absorption (max) 0.11914 0.06746 0.2537 Example 8 0.37g ofgenipin-rieh extract, made by the method in Example 2, was dispersed in 34.63g ol’ l0% ethanol aqueous solution in a beaker. Alanine 0.7g, and xylose, 1.4g, were added and dissolved. Sample heated at 920C for lhour. After cooling, the color was analyzed by taking 1.50g of the color solution and ng to 300;; with DI water.

The color was observed to be orange—red in contrast to the red color observed when alanine was mixed alone with the genipin—rich extract. L, 3-, and es were measured on a Hunter Lab spectrometer, and the results are shown in the following table.

Parameters L—Alanine and Xylose 1 Color -Red ’ Hunter e l 25.12 Hunter a-value Hunter b—value 8440

Claims (22)

What is claimed is:

1. Method of preparing genipin—rich material from the fruit of Gem'pa americana or varieties f, comprising (a) providing juice or extract from fruit of a plant of the Gem'pa americana, which contains sufficient genipin or derivatives of genipin capable of forming the aglycone, genipin; (b) extracting the genipin/genipin derivatives from the fruit using a solvent selected from water, polar solvent, and mixtures thereof; (c) adjusting the pH of the step (b) tion to form the genipin aglycone; (d) extracting the genipin aglycone from the mixture of step (c) using a non—polar t; and (e) processing the extract of step (d) to form a al containing at least about 70% genipin using one or more steps selected from mixing, separating, heat treatment, pH adjustment, enzyme treatment and solvent l.

2. The method of claim 1 wherein the genipen/genipin derivative is selected from genipin, genipin—gentiobioside, side, geniposidic acid, oside, and mixtures thereof.

3. The method according to claim 1 or claim 2 wherein the non—polar solvent is selected from ethyl acetate, butyl acetate, n-butanol, diethyl ether, hexane, 2—butanone, chloroform, 1,2~ dichloroethane, benzene, xylene, methylet—butyl ether, toluene, carbon tetrachloride, trichloroethylene, exane, pentane, heptanes and mixtures thereof.

4. The method of any one of claims 1 t0 3 wherein the fruit of Gem'pa americana or varieties thereof is selected from whole fruit, fruit juice, fruit puree, fruit juice concentrate, dried powder forms of fruits or juice, insoluble parts of fruit, and mixtures thereof.

5. A method of preparing genipin-rich red colorant by preparing a genipin—rich material according to the following steps: (a) providing juice or extract from the fruit of Gem'pa americana or varieties thereof which ns sufficient genipin materials capable of forming the aglycone, genipin; 1001048440 (b) extracting the genipin materials from the fruit using a solvent selected from water, polar solvents, and mixtures thereof; (c) adjusting the pH of the step (b) extraction to form the genipin aglycone; (d) extracting the genipin aglycone from the mixture of step (c) using non-poplar solvent; and (e) processing the extract of step (d) to form a material containing at least about 7% genipin using one or more steps selected from mixing, separating, heat treatment, pH adjustment, enzyme treatment and solvent removal; and mixing said genipin—rich al with an amino acid in the presence of organic acid, and under anaerobic conditions.

6. The method of claim 5 wherein the genipin/genipin derivative is selected from n, genipin—gentiobioside, geniposide, geniposide acid, gardinoside, and mixtures thereof.

7. The method of claim 5 is selected or claim 6 wherein the organic non—polar solvent from ethyl e, butyl acetate, nol, diethyl ether, hexane, 2—butanone, chloroform, 1,2— dichloroethane, xylene, methyl—t—butyl ether, toluene, carbon tetrachloride, trichloroethylene, cyclohexane, pentane, heptane and mixtures thereof.

8. The method of any one of claims 5 to 7 wherein the fruit of Gem'pa americana or varieties thereof is selected from whole fruit, fruit juice, fruit puree, fruit juice concentrate, dried powder forms of fruits or juice, water—insoluble parts of fruit, and mixtures

9. The method of manufacturing a heat— and acid— stable colorant by mixing the genipin— from fruit and rich material made in any one of claims 5 to 8 with water and a reactant selected vegetable juices, plant and animal materials, ptides, proteins, compounds having one or in the presence of , the molar ratio of more primary amine groups, and mixtures thereof, genipin-rich extract to amino acid being from about 110.5 to about 1:10.

10. The method according to claim 9 wherein the reactant is an amino acid ed from lysine, ine, arginine, glutamine, asparagine, nine, glycine, ic acid, tyrosine, valine, alanine, serine, leueine, taurine, carnitine, ornithine, isoleucine, threonine, cysteine, tryptophan, citrulline, and mixtures thereof. 1001048440

11. The method according to claim 9 or claim 10 wherein the colorant is further purified and concentrated using an ion exchange column and/or a membrane filter.

12. The method of manufacturing red colorants by mixing the genipin-rich material made in any one of claims 1 to 4 with an amino acid, in the presence of extra c acid, and under anaerobic conditions.

13. The method according to claim 12 wherein the amino acid is selected from alanine, arginine, lysine, ic acid, and mixtures thereof.

14. The method according to any one of claims 9 to 11 wherein the reaction mixture additionally contains alkaline earth metals or metals with multi—valences, and a black color shade is made.

15. The method according to claim 14 n the additional reactant is selected from magnesium, calcium and mixtures thereof.

16. Colored foods and edible ts containing an effective amount of the colorant made according to any one ofclaims 9 to l l, 14 and 15.

17. Colored foods and edible products containing an effective amount of the red colorant made according to claim 12 or claim 13.

18. The method of g ed materials by reacting the genipin-rich extract made by any one of claims 1 to 4 with a compound containing a primary amine group ed from collagen, gelatin, chitosan, glucosamine, enzymes, proteins and mixtures thereof.

19. The method of forming textured materials by reacting the genipin—rich extract made by any one of claims 5 to 11 with a compound containing a primary amine group selected from collagen, n, an, glucosamine, enzymes, proteins, and mixtures thereof.

20. An edible encapsulated product wherein the encapsulating material is made by the reaction of the genipin—rich extract made by any one of claims 1 to 4 with a compound selected from n, collagen, whey protein, casein, chitosan, soy protein, and mixtures thereof, said ulating material encapsulating a food, nutritional or pharmaceutical material.

21. An edible encapsulated product wherein the encapsulating material is made by the reaction of the n-rich extract made by any one of claims 5 to 11 with a compound selected 2751 from gelatin, collagen, whey protein, casein, chitosan, soy protein and mixtures thereof, said encapsulating material encapsulating a food, nutritional or pharmaceutical material.

22. A method according to claim 1 or claim 5 substantially as hereinbefore described.