WO2011120766A1 - Edible tomato-based product comprising orally bioavailable endogenous micronutrients - Google Patents

Edible tomato-based product comprising orally bioavailable endogenous micronutrients Download PDF

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Publication number
WO2011120766A1
WO2011120766A1 PCT/EP2011/053438 EP2011053438W WO2011120766A1 WO 2011120766 A1 WO2011120766 A1 WO 2011120766A1 EP 2011053438 W EP2011053438 W EP 2011053438W WO 2011120766 A1 WO2011120766 A1 WO 2011120766A1
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WO
WIPO (PCT)
Prior art keywords
diacylglycerides
tomato
edible
product
oil
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Application number
PCT/EP2011/053438
Other languages
French (fr)
Inventor
Leonardus Marcus Flendrig
Wim Van Nielen
Original Assignee
Unilever Nv
Unilever Plc
Hindustan Unilever Limited
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Filing date
Publication date
Application filed by Unilever Nv, Unilever Plc, Hindustan Unilever Limited filed Critical Unilever Nv
Publication of WO2011120766A1 publication Critical patent/WO2011120766A1/en

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/20—No-fat spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention provides an edible tomato-based product comprising lipophilic micronutrients , such as carotenoids, vitamin E and vitamin K, whose oral bioavailability has been improved.
  • lipophilic micronutrients such as carotenoids, vitamin E and vitamin K
  • examples of such tomato-based products include ketchup, tomato-based sauces, soups, beverage and tomato-based spreads.
  • the tomato-based product according to the invention comprises oil that is rich in diacylglycerides .
  • tomatoes are an important source of micronutrients such as vitamins, minerals and carotenoids.
  • micronutrients that are found in appreciable amounts in tomatoes include lycopene, lutein, zeaxanthin, - carotene, ⁇ -carotene, vitamin B6, folate, vitamin C, vitamin E, vitamin K, potassium, iron and phosphorus.
  • the oral bioavailability of a micronutrient that is contained within an edible product is determined by three successive processes. First the micronutrient must be released from the product into the juices of the gastrointestinal tract. The extent to which a micronutrient is released from a vegetable or fruit into the gastrointestinal tract determines its so called bioaccessibility . Secondly, the released micronutrient enter the intestinal epithelium where it is incorporated in
  • chylomicrons which are transported via the lymph into the bloodstream near the heart (absorption) .
  • the micronutrient that has been transported into the portal vein must pass the liver without being metabolized. Consequently, oral bioavailability of a micronutrient is determined by its bioaccessibility, its absorption and its metabolization .
  • US 4,840,806 describes a method of preventing loss of color and flavor of a tomato-based sauce said method comprising:
  • soy bean oil can be used and that the oil should be present in the range of between about 0.5% and about 15%.
  • US 2009/0312287 describes a stable nutritional supplement composition for oral administration, said composition consisting essentially of: 2-10 wt . % of lycopene, 0.25-2 wt . % phytoene, and 0.2-2 wt . % of phytofluene ; at least 10 wt . % of an edible oil; and a suitable carrier. Soya oil, pumpkin seed oil and grape-seed oil are mentioned as examples of edible oil.
  • US 2007/0196440 describes a method of delivering phytosterol to a patient in need of phytosterol therapy without adversely affecting the bioavailability of lipophilic vitamins, said method comprising administering a therapeutically effective amount of a mixture of phytosterol esters and 1,3 diglycerides .
  • the US patent application contains the observation that dietary phytosterols inhibit the absorption of dietary and biliary cholesterol, which in turn decreases the absorption of
  • the present inventors have succeeded in finding a novel and effective way for increasing the bioavailability of oil-soluble micronutrients that are contained in edible tomato-based products .
  • diacylglyerides are capable of enhancing the oral bioavailability of lipophilic micronutrients in tomato-based products.
  • the inventors have found that diacylglycerides are much more effective at increasing the bioavailability of lipophilic micronutrients than e.g. triacylglycerides .
  • an edible tomato-based product comprising:
  • oil contains at least 10 wt.%, preferably at least 20 wt.% of diacylglycerides.
  • tomato-derived components refers to components that are endogenous to and that originate from tomato, water not included.
  • oil refers to a lipid material that can be liquid or solid at ambient temperature. Throughout this document, unless indicated otherwise, the terms “oil” and “fat” are used interchangeable.
  • bioavailability as user herein should be construed as “oral bioavailability”.
  • tomato derived components that are typically contained in the present tomato-based product include lycopene; tomato protein; tomato carbohydrates (e.g. pectin); sugars and tomato fibres.
  • tomato-derived components preferably lycopene; tomato protein; tomato carbohydrates (e.g. pectin); sugars and tomato fibres.
  • the oil comprised in the tomato-based product typically includes
  • the edible tomato-based product of the present invention typically contains 40-95 wt.% of water. More preferably, the product has a water content in the range of 60-95 wt.%.
  • the edible tomato-based product typically represents at least 70 wt.% of the edible tomato-based product. Even more preferably, these components together represent at least 80 wt.%, most preferably at least 90 wt.% of the product .
  • the benefits of the present invention are particularly appreciated in case the edible tomato-based product contains appreciable levels of lipophilic micronutrients , notably micronutrients selected from carotenoids, vitamin E, vitamin K and combinations thereof.
  • the edible product typically represent at least 70 wt.% of the edible tomato-based product. Even more preferably, these components together represent at least 80 wt.%, most preferably at least 90 wt.% of the product .
  • lipophilic micronutrients notably micronutrients selected from carotenoids, vitamin E, vitamin K and combinations thereof.
  • the edible product typically represent at least 70 wt.% of the edible tomato-based product. Even more preferably, these components together represent at least 80 wt.%, most preferably at least 90 wt.%
  • the edible product contains at least 5 mg/kg, more preferably at least 10 mg/kg, most preferably at least 30 mg/kg of lycopene.
  • the present product advantageously contains at least 0.1 mg of lycopene per g of dry matter. Even more preferably, the product contains at least 0.2 mg of lycopene per g of dry matter, most preferably at least 0.3 mg of lycopene per g of dry matter.
  • the oil content of the tomato-based product of the present invention advantageously does not exceed 20 wt . ⁇ 6 , even more preferably it does not exceed 12 wt.%, most preferably it does not exceed 8 wt.%.
  • the oil content of the product is at least 0.4 wt.%, more preferably at least 0.45 wt.% and most preferably at least 0.5 wt . % .
  • the edible tomato-based product of the present invention may suitably contain plant sterols such as phytosterols and
  • phytostanols Unlike US 2007/0196440, the present product typically contains more diacylglycerides than phytosterols and phytostanols. Accordingly, it is preferred that phytosterols and phytostanols are absent or that on the one hand phytosterols and phytostanols and on the other hand
  • diacylglycerides are present in a weight ratio of less than 1:1, preferably of less than 1:3, even more preferably of less than 1:10. Most preferably, the tomato-based product contains no added phytosterols or phytostanols.
  • the diacylglcyerides contained in the present tomato-based product are particularly effective at enhancing the bioavailability of the lipophilic micronutrients contained therein. Consequently, it is preferred that a
  • the oil contained in the product consists of diacylglycerides.
  • the oil contains up to 95 wt . % of diacylglycerides, more preferably 30-92 wt . % of diacylglycerides.
  • the diacylglyceride content of the tomato-based product is the diacylglyceride content of the tomato-based product
  • preferably is at least 0.03 wt.%, more preferably at least 0.1 wt.%, even more preferably at least 0.3 wt.%, yet more
  • the tomato-based product advantageously contains at least 0.5 wt.%, more preferably at least 1 wt.%, even more preferably at least 3 wt.%, and most preferably at least 5 wt.% of diacylglycerides.
  • diacylglyceride content of the product preferably does not exceed 50% by weight of the dry matter contained in the edible product, more preferably it does not exceed 30t% by weight of dry matter.
  • the diacylglycerides comprised in the edible tomato-based product of the present invention typically comprises a mixture of 1 , 2-diacylglycerides and 1 , 3-diacylglycerides .
  • the term "1,2 diacylglycerides" encompasses 1,2 diacylglycerides as well as 2,3 diacylglycerides as these diacylglycerides are non- distinguishable.
  • the amount of 1 , 2-diacylglycerides in the diacylglycerides preferably exceeds 30 wt.%, more preferably it is in the range of 30-70 wt.%.
  • the diacylglycerides In order for the diacylglycerides to be able to substantially enhance the bioavailability of lycopene contained in the tomato-based product it is advantageous to ensure that
  • lycopene content of the product that does not exceed 60 mg per g of diacylglycerides. More preferably, the lycopene content does not exceed 30 mg per g of diacylglycerides, most preferably it does not exceed 10 mg per g of diacylglycerides. It is further preferred to not employ an excessive amount of
  • the lycopene content of the product typically is at least 0.5 mg per g of diacylglycerides, more preferably at least 1 mg per g of diacylglycerides .
  • the tomato-based product of the present invention may suitably contain 0-60 wt.% of triacylglycerides by weight of the oil contained therein. More preferably, the oil contains 10-58 wt.%, most preferably 20-55 wt.% of triacylglycerides.
  • the combination of monoacylglycerides , diacylglycerides and triacylglycerides typically represents at least 90 wt .
  • the tomato-based product is ketchup, a tomato-based sauce or a beverage. Most preferably, the product is ketchup.
  • the edible product of the present invention is packaged in a sealed container, said container carrying one or more statements indicating that the bioavailability of lipophilic
  • Another aspect of the present invention relates to a method of manufacturing an edible tomato-based product as defined herein before, said method comprising combining an oil containing at least 10 wt . % of diacylglycerides with tomato derived
  • ingredients and optionally other food ingredients.
  • the oil employed in the present method typically contains at least 50 wt.%, more preferably at least 70 wt . % and most preferably at least 80 wt.% of glycerides selected from the group of triglycerides, diglycerides , monoglycerides ,
  • diacylglycerides contains up to 95 wt.% of diacylglycerides, more preferably 30- 92 wt.% of diacylglycerides.
  • the diacylglycerides comprised in the oil preferably comprises a mixture of 1 , 2-diacylglycerides and 1 , 3-diacylglycerides , the amount of 1 , 2-diacylglycerides in the diacylglycerides preferably exceeding 30 wt.%, more preferably being in the range of 30-70 wt.%.
  • the oil of the present invention may suitably contain 0-60 wt.% of triacylglycerides by weight.
  • the oil contains 10-58 wt.%, most preferably 20-55 wt.% of triacylglycerides.
  • the combination of monoacylglycerides , diacylglycerides and triacylglycerides typically represents at least 90 wt . ⁇ 6 , more preferably at least 95 wt.% of the oil contained in the tomato- based product.
  • the oil is typically incorporated in the tomato-based product in a concentration of at least 0.1 wt.%, more preferably of at least 0.3 wt.%, even more preferably of at least 0.5 wt.% and most preferably of at least 0.7 wt.%.
  • the oil is typically incorporated in a concentration that does not exceed 20 wt.%, more preferably does not exceed 12 wt.%, most preferably does not exceed 8 wt.%.
  • the tomato derived ingredients employed in the present process advantageously contribute at least 5 mg/kg, more preferably at least 10 mg/kg, most preferably at least 30 mg/kg of lycopene to the tomato-based edible product.
  • Yet another aspect of the invention relates to the use of diacylglycerides for increasing the bioavailability of one or more lipophilic micronutrients that are comprised in an edible tomato-based product, said use comprising incorporating into said edible product 0.03-15 wt.% of diacylglycerides.
  • the edible tomato-based product typically contains at least 5 mg/kg, more preferably at least 10 mg/kg and most preferably at least 30 mg/kg of lipophilic micronutients selected from carotenoids, vitamin E, vitamin K and combinations thereof. According to a particularly preferred embodiment, the edible product contains at least 5 mg/kg, more preferably at least 30 mg/kg, and most preferably at least 50 mg/kg of lycopene.
  • the present use advantageously increases the bioavailability of a lipophilic micronutrient selected from carotenoids, vitamin E, vitamin K and combinations thereof. More preferably, said use increases the bioavailability of one or more carotenoids. Most preferably, the use increases the bioavailability of lycopene .
  • diacylglycerides are preferably incorporated in the edible product in a
  • the diacylglycerides are typically incorporated in a concentration that does not exceed 20 wt.%, more preferably does not exceed 12 wt.%, most
  • the diacylglycerides are incorporated in the edible product in an amount of at least 0.01 g of diacylglycerides per mg of
  • the diacylglycerides are incorporated in amount of at least 0.04 g per mg of lycopene, even more preferably in an amount of least 0.08 g per mg of lycopene, and most preferably in an amount of 1 g per mg of lycopene.
  • the amount of diacylglycerides that is incorporated in the tomato-based product does not exceed 3 g per mg of lycopene, more preferably it does not exceed 1 g per mg of lycopene .
  • the amount of diacylglycerides that is incorporated in the tomato-based product does not exceed 3 g per mg of lycopene, more preferably it does not exceed 1 g per mg of lycopene .
  • the present use yields an edible tomato-based product as defined herein before.
  • ketchup bioaccessibility of lipophilic micronutrients contained in ketchup was by assessed by adding these oils to a commercially available ketchup product (Calve® tomato ketchup, Unilever, the Netherlands) and by subjecting samples of these modified ketchups to an in vitro bioaccessibility test. Samples were prepared by adding 2 grams of the glyceride oil to 300 grams of a 2:1 blend of ketchup and water, followed by homogenisation in a Silverson homogenizer at 5100 rpm for 3 minutes. The tomato ketchup used in this study contained about 35 wt . % of tomato paste .
  • micronutrients ⁇ -carotene and lycopene
  • Artificial digestive juices were prepared based on human physiology and added to the products, mixed and incubated according to physiological pH and transit times.
  • the fraction of micronutrients that is released from the food matrix into the aqueous volume (dissolved or solubilised in mixed micelles) of the digestive juices after centrifugation and filtration represents the bioaccessible fraction.
  • micronutrient can be calculated as the in vitro accessible amount over the total amount of that nutrient and expressed as a percentage.
  • Enova® Kerat Health and Nutrition LLC, contains 81.4 wt . % diacylglycerides ; 1.2 wt . % monoacylglycerides and 17.4 wt . % triacylglycerides )
  • Enova® Kerat Health and Nutrition LLC, contains 81.4 wt . % diacylglycerides; 1.2 wt . % monoacylglycerides and 17.4 wt . % triacylglycerides )
  • ketchup The effect of diacylglycerides on the bioaccessibility of lipophilic micronutrients contained in ketchup was by assessed by adding diacylglyceride-containing oils to a commercially available ketchup product (Calve® ketchup, Unilever, the
  • Samples were prepared by adding 2 grams of the diacylglyceride-containing oil to 300 grams of a 2:1 blend of ketchup and water, followed by homogenisation in a Silverson homogenizer at 5100 rpm for 3 minutes.
  • the oils tested were composed of a diacylglyceride oil (Enova®, Kao Health and Nutrition LLC) and/or triglyceride oil (soybean oil) , the diacylglyceride content of the oil being varied within the range of 0% to 80%.
  • the results obtained in the bioaccessibility test for the ketchup products containing these added oil are presented in Tables 3 and 4 (DAG refers to the diacylglyeride oil component) .
  • micronutrients is correlated with the diacylglyceride content of the added oil.

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Abstract

The present invention provides an edible tomato-based product comprising: - 5-99.9 % by weight of dry matter oftomato-derived components other than water; - 30-95 wt.% of water; - 0.1-30 wt.% of oil; wherein the oil contains at least 10 wt.% of diacylglycerides. The invention also relates to the use of diacylglycerides for increasing the bioavailability of one or more lipophilic micronutrients that are comprised in an edible tomato-based product, said use comprising incorporating into said edible product 0.03-15 wt.% of diacylglycerides.

Description

EDIBLE TOMATO-BASED PRODUCT COMPRISING ORALLY BIOAVAILABLE
ENDOGENOUS MICRONUTRIENTS
TECHNICAL FIELD OF THE INVENTION
The present invention provides an edible tomato-based product comprising lipophilic micronutrients , such as carotenoids, vitamin E and vitamin K, whose oral bioavailability has been improved. Examples of such tomato-based products include ketchup, tomato-based sauces, soups, beverage and tomato-based spreads. The tomato-based product according to the invention comprises oil that is rich in diacylglycerides .
BACKGROUND OF THE INVENTION
It is well-known that tomatoes are an important source of micronutrients such as vitamins, minerals and carotenoids.
Examples of micronutrients that are found in appreciable amounts in tomatoes include lycopene, lutein, zeaxanthin, - carotene, β-carotene, vitamin B6, folate, vitamin C, vitamin E, vitamin K, potassium, iron and phosphorus.
It is less well-known that following consumption of tomatoes or tomato-based products the human body is capable of utilizing only a fraction of the micronutrients contained therein. In particular lipophilic micronutrients such as vitamin E, vitamin K, lycopene, and provitamin-A carotenoids ( -carotene & β- carotene) , are poorly absorbed. This phenomenon is commonly referred to as the limited oral bioavailability of these micronutrients. Here the term "oral bioavailability" refers to the fraction of the total amount of an ingested micronutrient that ultimately reaches the systemic circulation. Thus, an oral bioavailability of 20% means that only 20% of the ingested amount of micronutrient reaches the systemic circulation. The oral bioavailability of a micronutrient that is contained within an edible product is determined by three successive processes. First the micronutrient must be released from the product into the juices of the gastrointestinal tract. The extent to which a micronutrient is released from a vegetable or fruit into the gastrointestinal tract determines its so called bioaccessibility . Secondly, the released micronutrient enter the intestinal epithelium where it is incorporated in
chylomicrons which are transported via the lymph into the bloodstream near the heart (absorption) . Finally, in order to reach the systemic circulation the micronutrient that has been transported into the portal vein must pass the liver without being metabolized. Consequently, oral bioavailability of a micronutrient is determined by its bioaccessibility, its absorption and its metabolization .
In case of tomato-based products limited bioavailability of lipophilic micronutrients is strongly associated with limited absorption. Hence, in order to effectively enhance the oral bioavailability of oil-soluble micronutrients in tomato-based products, the absorption of these micronutrients should be increased .
Richelle et al . (A food-based formulation provides lycopene with the same bioavailability to humans as that from tomato paste; J Nutr. 2002 Mar; 132 (3) : 404-408) report that lycopene from fresh and unprocessed tomatoes is poorly absorbed by humans and that absorption of lycopene is higher from processed foods such as tomato paste and tomato juice heated in oil. The authors conducted a study to develop a food-grade lycopene formulation that is bioavailable in humans. A formulation of lycopene named "lactolycopene" was designed in which lycopene is entrapped with whey proteins. The authors conclude that lactolycopene formulation and tomato paste exhibited similar lycopene bioavailability in plasma and buccal mucosa cells in humans .
Reboul et al . (Enrichment of tomato paste with 6% tomato peel increases lycopene and beta-carotene bioavailability in men.; J Nutr. 2005 Apr; 135 (4) : 790-794) describe the results of a study in which they examined whether a tomato paste enriched in tomato peels (ETP, 6% peel) increases the absorption of carotenoids compared to a classically made tomato paste (CTP) . The authors conclude that enrichment of tomato paste with tomato peel is an interesting option for increasing lycopene and beta-carotene intakes.
US 4,840,806 describes a method of preventing loss of color and flavor of a tomato-based sauce said method comprising:
(a) forming a sauce having tomato solids, on a dry basis, in an amount in excess of about 6% by weight of sauce, total water in an amount in excess of about 30% by weight of sauce and edible acid in an amount sufficient to provide a sauce pH of about 4.2 or lower.
(b) after forming said sauce, storing said sauce under frozen storage conditions.
In the patent it is observed that soy bean oil can be used and that the oil should be present in the range of between about 0.5% and about 15%.
US 2009/0312287 describes a stable nutritional supplement composition for oral administration, said composition consisting essentially of: 2-10 wt . % of lycopene, 0.25-2 wt . % phytoene, and 0.2-2 wt . % of phytofluene ; at least 10 wt . % of an edible oil; and a suitable carrier. Soya oil, pumpkin seed oil and grape-seed oil are mentioned as examples of edible oil.
US 2007/0196440 describes a method of delivering phytosterol to a patient in need of phytosterol therapy without adversely affecting the bioavailability of lipophilic vitamins, said method comprising administering a therapeutically effective amount of a mixture of phytosterol esters and 1,3 diglycerides . The US patent application contains the observation that dietary phytosterols inhibit the absorption of dietary and biliary cholesterol, which in turn decreases the absorption of
carotenoids and lipid soluble vitamins.
SUMMARY OF THE INVENTION
The present inventors have succeeded in finding a novel and effective way for increasing the bioavailability of oil-soluble micronutrients that are contained in edible tomato-based products .
The inventors have unexpectedly discovered that diacylglyerides are capable of enhancing the oral bioavailability of lipophilic micronutrients in tomato-based products. As a matter of fact, the inventors have found that diacylglycerides are much more effective at increasing the bioavailability of lipophilic micronutrients than e.g. triacylglycerides . Thus,
diacylglycerides can advantageously be applied in tomato-based products to enhance the bioavailability of lipophilic
micronutrients contained therein. Although the inventors do not wish to be bound by theory, it is believed that the favorable effect of diacylglycerides on the bioavailability of lipophilic micronutrients contained in tomato-based products is largely attributable to the impact of diacylglycerides on the absorption of said micronutrients. The mechanisms by which diacylglycerides stimulate the absorption of lipophilic micronutrients into the gastrointestinal tract are not yet fully understood. However, it is believed that the favorable impact of diacylglycerides on the intestinal
absorption of lipophilic micronutrients contained in edible tomato-based products is largely exerted after ingestion of such products by a consumer.
DETAILED DESCRIPTION OF THE INVENTION
Accordingly, one aspect of the invention relates to an edible tomato-based product comprising:
• 5-99.9 % by weight of dry matter of tomato-derived
components other than water;
• 30-95 wt.% of water;
• 0.1-30 wt.% of oil, preferably 0.3-15 wt.% of oil;
wherein the oil contains at least 10 wt.%, preferably at least 20 wt.% of diacylglycerides.
The terminology "tomato-derived components" as used herein refers to components that are endogenous to and that originate from tomato, water not included. The term "oil" as used herein refers to a lipid material that can be liquid or solid at ambient temperature. Throughout this document, unless indicated otherwise, the terms "oil" and "fat" are used interchangeable.
Unless indicated otherwise, the term "bioavailability" as user herein should be construed as "oral bioavailability".
The term "consuming" as used herein refers to the ingestion of the tomato-based product. Examples of tomato derived components that are typically contained in the present tomato-based product include lycopene; tomato protein; tomato carbohydrates (e.g. pectin); sugars and tomato fibres. The tomato-derived components preferably
constitute at least 10%, more preferably at least 20 wt . ~6 , even more preferably at least 30 wt . % and most preferably at least 50 wt . % of the dry matter contained in the tomato-based
product .
The oil comprised in the tomato-based product typically
contains at least 50 wt.%, more preferably at least 70 wt . % and most preferably at least 80 wt.% of glycerides selected from the group of triglycerides, diglycerides , monoglycerides , phospholipids and combinations thereof. The edible tomato-based product of the present invention typically contains 40-95 wt.% of water. More preferably, the product has a water content in the range of 60-95 wt.%.
Together, the tomato derived components, oil and water
typically represent at least 70 wt.% of the edible tomato-based product. Even more preferably, these components together represent at least 80 wt.%, most preferably at least 90 wt.% of the product . The benefits of the present invention are particularly appreciated in case the edible tomato-based product contains appreciable levels of lipophilic micronutrients , notably micronutrients selected from carotenoids, vitamin E, vitamin K and combinations thereof. Typically, the edible product
contains at least 5 mg/kg, more preferably at least 10 mg/kg and most preferably at least 30 mg/kg of lipophilic
micronutients selected from carotenoids, vitamin E, vitamin K and combinations thereof. According to a particularly preferred embodiment, the edible product contains at least 5 mg/kg, more preferably at least 10 mg/kg, most preferably at least 30 mg/kg of lycopene. Expressed differently, the present product advantageously contains at least 0.1 mg of lycopene per g of dry matter. Even more preferably, the product contains at least 0.2 mg of lycopene per g of dry matter, most preferably at least 0.3 mg of lycopene per g of dry matter.
The oil content of the tomato-based product of the present invention advantageously does not exceed 20 wt . ~6 , even more preferably it does not exceed 12 wt.%, most preferably it does not exceed 8 wt.%. According to a particularly preferred embodiment, the oil content of the product is at least 0.4 wt.%, more preferably at least 0.45 wt.% and most preferably at least 0.5 wt . % .
The edible tomato-based product of the present invention may suitably contain plant sterols such as phytosterols and
phytostanols . Unlike US 2007/0196440, the present product typically contains more diacylglycerides than phytosterols and phytostanols. Accordingly, it is preferred that phytosterols and phytostanols are absent or that on the one hand phytosterols and phytostanols and on the other hand
diacylglycerides are present in a weight ratio of less than 1:1, preferably of less than 1:3, even more preferably of less than 1:10. Most preferably, the tomato-based product contains no added phytosterols or phytostanols.
As explained herein before, the diacylglcyerides contained in the present tomato-based product are particularly effective at enhancing the bioavailability of the lipophilic micronutrients contained therein. Consequently, it is preferred that a
substantial fraction of the oil contained in the product consists of diacylglycerides. Typically, the oil contains up to 95 wt . % of diacylglycerides, more preferably 30-92 wt . % of diacylglycerides.
The diacylglyceride content of the tomato-based product
preferably is at least 0.03 wt.%, more preferably at least 0.1 wt.%, even more preferably at least 0.3 wt.%, yet more
preferably at least 0.5 wt.% and most preferably at least 0.7 wt.%. The diacylglyceride content of the product typically does not exceed 20 wt.%, more preferably it does not exceed 12 wt.%, most preferably it does not exceed 7 wt.%. Calculated by weight of dry matter, the tomato-based product advantageously contains at least 0.5 wt.%, more preferably at least 1 wt.%, even more preferably at least 3 wt.%, and most preferably at least 5 wt.% of diacylglycerides. The
diacylglyceride content of the product preferably does not exceed 50% by weight of the dry matter contained in the edible product, more preferably it does not exceed 30t% by weight of dry matter. The diacylglycerides comprised in the edible tomato-based product of the present invention typically comprises a mixture of 1 , 2-diacylglycerides and 1 , 3-diacylglycerides . The term "1,2 diacylglycerides" encompasses 1,2 diacylglycerides as well as 2,3 diacylglycerides as these diacylglycerides are non- distinguishable. The amount of 1 , 2-diacylglycerides in the diacylglycerides preferably exceeds 30 wt.%, more preferably it is in the range of 30-70 wt.%. In order for the diacylglycerides to be able to substantially enhance the bioavailability of lycopene contained in the tomato-based product it is advantageous to ensure that
sufficient diacylglycerides are employed to achieve a lycopene content of the product that does not exceed 60 mg per g of diacylglycerides. More preferably, the lycopene content does not exceed 30 mg per g of diacylglycerides, most preferably it does not exceed 10 mg per g of diacylglycerides. It is further preferred to not employ an excessive amount of
diacylglycerides, i.e. much more than is required to achieve the desired increase in bioavailability. Thus, the lycopene content of the product typically is at least 0.5 mg per g of diacylglycerides, more preferably at least 1 mg per g of diacylglycerides . The tomato-based product of the present invention may suitably contain 0-60 wt.% of triacylglycerides by weight of the oil contained therein. More preferably, the oil contains 10-58 wt.%, most preferably 20-55 wt.% of triacylglycerides. The combination of monoacylglycerides , diacylglycerides and triacylglycerides typically represents at least 90 wt . ~6 , more preferably at least 95 wt.% of the oil contained in the tomato- based product. Examples of edible tomato-based products according to the present invention include ketchup, tomato-based sauces, soups, beverages and tomato-based spreads. According to a preferred embodiment, the tomato-based product is ketchup, a tomato-based sauce or a beverage. Most preferably, the product is ketchup.
In accordance with a particularly preferred embodiment, the edible product of the present invention is packaged in a sealed container, said container carrying one or more statements indicating that the bioavailability of lipophilic
micronutrients contained in the product, notably of carotenoids such as lycopene, is enhanced. Another aspect of the present invention relates to a method of manufacturing an edible tomato-based product as defined herein before, said method comprising combining an oil containing at least 10 wt . % of diacylglycerides with tomato derived
ingredients and optionally other food ingredients.
The oil employed in the present method typically contains at least 50 wt.%, more preferably at least 70 wt . % and most preferably at least 80 wt.% of glycerides selected from the group of triglycerides, diglycerides , monoglycerides ,
phospholipids and combinations thereof.
In accordance with another preferred embodiment the oil
contains up to 95 wt.% of diacylglycerides, more preferably 30- 92 wt.% of diacylglycerides.
The diacylglycerides comprised in the oil preferably comprises a mixture of 1 , 2-diacylglycerides and 1 , 3-diacylglycerides , the amount of 1 , 2-diacylglycerides in the diacylglycerides preferably exceeding 30 wt.%, more preferably being in the range of 30-70 wt.%.
The oil of the present invention may suitably contain 0-60 wt.% of triacylglycerides by weight. Preferably, the oil contains 10-58 wt.%, most preferably 20-55 wt.% of triacylglycerides.
The combination of monoacylglycerides , diacylglycerides and triacylglycerides typically represents at least 90 wt . ~6 , more preferably at least 95 wt.% of the oil contained in the tomato- based product.
In the present method the oil is typically incorporated in the tomato-based product in a concentration of at least 0.1 wt.%, more preferably of at least 0.3 wt.%, even more preferably of at least 0.5 wt.% and most preferably of at least 0.7 wt.%. The oil is typically incorporated in a concentration that does not exceed 20 wt.%, more preferably does not exceed 12 wt.%, most preferably does not exceed 8 wt.%.
The tomato derived ingredients employed in the present process advantageously contribute at least 5 mg/kg, more preferably at least 10 mg/kg, most preferably at least 30 mg/kg of lycopene to the tomato-based edible product.
Yet another aspect of the invention relates to the use of diacylglycerides for increasing the bioavailability of one or more lipophilic micronutrients that are comprised in an edible tomato-based product, said use comprising incorporating into said edible product 0.03-15 wt.% of diacylglycerides.
The edible tomato-based product typically contains at least 5 mg/kg, more preferably at least 10 mg/kg and most preferably at least 30 mg/kg of lipophilic micronutients selected from carotenoids, vitamin E, vitamin K and combinations thereof. According to a particularly preferred embodiment, the edible product contains at least 5 mg/kg, more preferably at least 30 mg/kg, and most preferably at least 50 mg/kg of lycopene.
The present use advantageously increases the bioavailability of a lipophilic micronutrient selected from carotenoids, vitamin E, vitamin K and combinations thereof. More preferably, said use increases the bioavailability of one or more carotenoids. Most preferably, the use increases the bioavailability of lycopene .
In accordance with the present use, diacylglycerides are preferably incorporated in the edible product in a
concentration of at least 0.1 wt.%, more preferably of at least 0.3 wt.%, even more preferably of at least 0.5 wt.% and most preferably of at least 0.7 wt.%. The diacylglycerides are typically incorporated in a concentration that does not exceed 20 wt.%, more preferably does not exceed 12 wt.%, most
preferably does not exceed 7 wt.%.
In accordance with a particularly advantageous embodiment, the diacylglycerides are incorporated in the edible product in an amount of at least 0.01 g of diacylglycerides per mg of
lycopene. More preferably the diacylglycerides are incorporated in amount of at least 0.04 g per mg of lycopene, even more preferably in an amount of least 0.08 g per mg of lycopene, and most preferably in an amount of 1 g per mg of lycopene.
Typically, the amount of diacylglycerides that is incorporated in the tomato-based product does not exceed 3 g per mg of lycopene, more preferably it does not exceed 1 g per mg of lycopene . In accordance with another preferred embodiment of the
invention, the present use yields an edible tomato-based product as defined herein before.
The invention is further illustrated means of the following non-limiting examples.
EXAMPLES Example 1
The effect of different added glyceride oils on the
bioaccessibility of lipophilic micronutrients contained in ketchup was by assessed by adding these oils to a commercially available ketchup product (Calve® tomato ketchup, Unilever, the Netherlands) and by subjecting samples of these modified ketchups to an in vitro bioaccessibility test. Samples were prepared by adding 2 grams of the glyceride oil to 300 grams of a 2:1 blend of ketchup and water, followed by homogenisation in a Silverson homogenizer at 5100 rpm for 3 minutes. The tomato ketchup used in this study contained about 35 wt . % of tomato paste .
The nutritional status of the tomato-based products was
evaluated by determining the nutrient retention and by
measuring the in vitro extraction of micronutrients (β-carotene and lycopene) in digestive juices. Artificial digestive juices were prepared based on human physiology and added to the products, mixed and incubated according to physiological pH and transit times. The fraction of micronutrients that is released from the food matrix into the aqueous volume (dissolved or solubilised in mixed micelles) of the digestive juices after centrifugation and filtration represents the bioaccessible fraction. The relative in vitro accessibility of a
micronutrient can be calculated as the in vitro accessible amount over the total amount of that nutrient and expressed as a percentage.
The results obtained from the bioaccessibility test are
presented in Tables 1 and 2. Table 1
Figure imgf000016_0001
Enova® (Kao Health and Nutrition LLC, contains 81.4 wt . % diacylglycerides ; 1.2 wt . % monoacylglycerides and 17.4 wt . % triacylglycerides )
Table 2
Figure imgf000016_0002
Enova® (Kao Health and Nutrition LLC, contains 81.4 wt . % diacylglycerides; 1.2 wt . % monoacylglycerides and 17.4 wt . % triacylglycerides )
These results show that the addition of glyceride oil to tomato-based edible products enhances the bioavailability of lipophilic micronutrients (e.g. β-carotene and lycopene) that are naturally present in these products. The results further demonstrate that diglycerides are particularly effective in enhancing the bioavailability of these micronutrients.
Example 2
The effect of diacylglycerides on the bioaccessibility of lipophilic micronutrients contained in ketchup was by assessed by adding diacylglyceride-containing oils to a commercially available ketchup product (Calve® ketchup, Unilever, the
Netherlands) and by subjecting samples of these modified ketchups to the in vitro bioaccessibility assay described herein before. Samples were prepared by adding 2 grams of the diacylglyceride-containing oil to 300 grams of a 2:1 blend of ketchup and water, followed by homogenisation in a Silverson homogenizer at 5100 rpm for 3 minutes.
The oils tested were composed of a diacylglyceride oil (Enova®, Kao Health and Nutrition LLC) and/or triglyceride oil (soybean oil) , the diacylglyceride content of the oil being varied within the range of 0% to 80%. The results obtained in the bioaccessibility test for the ketchup products containing these added oil are presented in Tables 3 and 4 (DAG refers to the diacylglyeride oil component) .
Table 3
% bioaccessibility β- carotene (average ± SD)
Control (no added
oil) 13.3 ± 0.2
0% DAG 23.3 ± 1.6
5% DAG 22.6 ± 2.1
10% DAG 25.2 ± 1.4
20% DAG 24.6 ± 0.6
40% DAG 31.0 ± 1.9
60% DAG 55.7 ± 2.4
80% DAG 60.0 ± 8.3 Table 4
Figure imgf000018_0001
These results show that the favourable impact of
diacylglycerides on the bioavailability of lipophilic
micronutrients is correlated with the diacylglyceride content of the added oil.

Claims

Claims
1. An edible tomato-based product comprising:
• 5-99.9 % by weight of dry matter of tomato-derived
components other than water;
• 30-95 wt.% of water;
• 0.1-30 wt.% of oil, preferably 0.3-15 wt.% of oil;
wherein the oil contains at least 10 wt.%, preferably at least 20 wt.% of diacylglycerides .
2. Edible product according to claim 1, wherein the edible product contains at least 5 mg/kg of lipophilic
micronutients selected from carotenoids, vitamin E, vitamin K and combinations thereof.
3. Edible product according to claim 1 or 2, wherein the edible product contains at least 5 mg/kg of lycopene.
4. Edible product according to any one of the preceding claims, wherein phytosterols and phytostanols are absent or wherein on the one hand phytosterols and phytostanols and on the other hand diacylglycerides are present in a weight ratio of less than 1:1, preferably of less than 1:3.
5. Edible product according to any one of the preceding claims, wherein the oil contains up to 95 wt.% of diacylglycerides, preferably 30-92 wt.% of diacylglycerides.
6. Edible product according to any one of the preceding claims, wherein the product contains at least 0.1 wt.%, preferably at least 0.3 wt.% of diacylglycerides.
7. Edible product according to any one of the preceding claims, wherein the product contains at least 0.5%, preferably at least 1% of diacylglycerides by weight of dry matter.
8. Edible product according to any one of the preceding claims, wherein the diacylglycerides comprise 30-70 wt . % of 1,2- diacylglycerides .
9. Edible product according to any one of the preceding claims, wherein the lycopene content of the product does not exceed 60 mg per g of diacylglycerides.
10. Edible product according to claim 9, wherein the lycopene content of the product is at least 0.5 mg per g of
diacylglycerides and does not exceed 30 mg per g of
diacylglycerides .
11. Edible product according to any one of the preceding
claims, wherein the combination of monoacylglycerides, diacylglycerides and triacylglycerides represents at least 90 wt.%, preferably at least 95 wt . % of the oil phase.
12. Edible product according to any one of the preceding
claims, wherein the edible product is ketchup, a tomato- based sauce, a soup, a beverage or a tomato-based spread.
13. Edible product according to any one of the preceding
claims, wherein the edible product is packaged in a sealed container, said container carrying one or more statements indicating that the bioavailability of lipophilic
micronutrients contained in the product is enhanced.
14. A method of manufacturing an edible tomato-based product according to any one of the preceding claims, said method comprising combining an oil containing at least 10 wt . % of diacylglycerides with tomato derived ingredients and
optionally other food ingredients.
15. Use of diacylglycerides for increasing the bioavailability of one or more lipophilic micronutrients that are comprised in an edible tomato-based product, said use comprising incorporating into said edible product 0.03-15 wt . % of diacylglycerides .
16. Use according to claim 15, wherein the edible tomato-based product contains at least 5 mg/kg of lycopene.
17. Use according to claim 15 or 16, wherein the
diacylglycerides are incorporated in the edible product in an amount of at least 0.01 g of diacylglycerides per mg of lycopene .
18. Use according to any one of claims 15-17, wherein the
edible tomato-based product that is obtained by the
incorporation of the diacylglycerdies is an edible tomato- based product according to any one of claims 1-13.
PCT/EP2011/053438 2010-03-29 2011-03-08 Edible tomato-based product comprising orally bioavailable endogenous micronutrients WO2011120766A1 (en)

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