WO2015009181A1 - A microemulsion consisting of an oil phase, an aqueous phase and a surfactant - Google Patents

A microemulsion consisting of an oil phase, an aqueous phase and a surfactant Download PDF

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Publication number
WO2015009181A1
WO2015009181A1 PCT/PL2014/050042 PL2014050042W WO2015009181A1 WO 2015009181 A1 WO2015009181 A1 WO 2015009181A1 PL 2014050042 W PL2014050042 W PL 2014050042W WO 2015009181 A1 WO2015009181 A1 WO 2015009181A1
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Prior art keywords
microemulsion
surfactant
fish oil
oil
grams
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PCT/PL2014/050042
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French (fr)
Inventor
Anna KRUPA
Górska ANNA
Jachowicz RENATA
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Uniwersytet Jagielloński
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Publication of WO2015009181A1 publication Critical patent/WO2015009181A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23D7/003—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
    • A23D7/005—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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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

  • a microemulsion consisting of an oil phase, an aqueous phase and a surfactant
  • the present invention relates to the edible microemulsion constituting a carrier for fish oil and being an intermediate product intended to be introduced into foodstuffs to increase the nutritional value of foodstuffs and thereby increase their commercial value.
  • Fish oil is widely recognized as the best source of supplementation of eicosapentaenoic acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6)- the most bioactive compounds of the group of long-chain polyunsaturated fatty acids omega-3 (n-3), necessary for a proper functioning of the body. It is also a source of vitamins A and D, squalene and alkoxyglycerol which are valuable for the health. Dietary intake of fish oil allows to increase the levels of DHA and EPA and, thus, affects the normal development of children and the maintenance of good health in adults.
  • fish oil has a beneficial effect on prevention and management of cardiovascular diseases, immunological disorders, type 2 diabetes, colorectal, breast and prostate cancers, and ulcerative colitis. It can also alleviate symptoms of many diseases including osteoporosis and rheumatoid arthritis (RA). It exhibits a beneficial effect on the prevention of obesity and delays the aging process. It has the effect of reducing the levels of triglycerides and total cholesterol in the blood, prevents dementia and improves concentration. Other reports describe also the positive effect of fish oil supplementation in pregnant and breastfeeding women, as it may protect against the emergence of allergic diseases and favorably affect the course of sleep in infancy.
  • RA osteoporosis and rheumatoid arthritis
  • SCC squamous cell carcinoma
  • microcapsules whose shell is composed of gelatin, may dissolve and lose their properties when introduced into drinks or dairy products.
  • the selection of a suitable encapsulating material whose nature significantly affects the stability of the microcapsules, may be difficult.
  • the shell is required to effectively protect the core of a microcapsule from the harmful impact of environmental factors without reacting with food components or affecting the odor or taste of the final product.
  • Micro-encapsulation of oils is also significantly limited by the growing intensity of their characteristic odor during storage, which in turn shortens their shelf life.
  • Microemulsions which are thermodynamically stable dispersions of oil and aqueous phase, in which one or more of the surfactants/co-surfactants are used to transform them into a macroscopically single-phase system, are also known.
  • the diameter of particles in the dispersed phase of the microemulsion is less than 140 nm.
  • the particle size in the macroemulsion is typically > 1 ⁇ .
  • Such a small particle size determines the transparency of microemulsion systems, because the wavelength of visible light (400 nm-700 nm) is longer, and thereby rays of white light do not refract while passing through a microemulsion.
  • a decrease of the particle diameter to sizes expressed in nanometers positively affects the thermodynamic stability of the microemulsion.
  • Said stability is ensured by a very low tension on the interface oil-water, which equals 10 "3 mN/m.
  • a low surface tension value is reached by the use of surfactants and co-surfactants. It facilitates the mixing of hydrophilic and lipophilic ingredients, so that no phase separation is observed, and the process of forming a microemulsion occurs spontaneously in the absence or a very low share of mechanical energy.
  • micro-encapsulation process does not provide as high bioavailability of active substances as microemulsion systems.
  • microemulsions results from a spontaneous mutual penetration of hydrophilic and hydrophobic areas in contrary to macroemulsions in which the droplets of internal and external phases are clearly separated.
  • Another important difference is the stability of both systems. Macroemulsions are unstable systems. The most common symptoms of their instability are the following phenomena: creaming, flocculation, coalescence and phase separation.
  • microemulsions are characterized by a high stability. In addition, they provide a protection against hydrolysis and oxidation of active substances.
  • the advantage of microemulsions justifying the use of these systems for foodstuffs is their transparency.
  • microemulsion systems are also characterized by a much smaller particle size, which is important for improving the bioavailability and facilitates the absorption of active ingredients.
  • Difficulties in application of microemulsion systems comprise, however, a necessity to use a high concentration of surfactants, which are toxic and may cause irritation once a certain concentration limit is exceeded.
  • the purpose of the invention is to provide such a form of oil, which once introduced into foodstuffs, would not significantly influence its sensory qualities and long-term storage stability.
  • Another purpose of the invention is to provide an optimal composition and form of a food formulation comprising fish oil, both qualitatively and quantitatively, so as to obtain a stable form of fish oil as a bioactive ingredient.
  • the present invention relates to a microemulsion comprising an oil phase, an aqueous phase and a surfactant characterized in that it comprises about 30% of the surfactant suitable for use in foodstuffs and at least 7% of edible oil, particularly fish oil.
  • the microemulsion according to present invention comprises only one surfactant and does not comprise a co-surfactant.
  • the surfactant suitable for the preparation of microemulsions may be any surfactant approved for use in foodstuffs, for example: lecithins, esters of sucrose and fatty acids, esters of fatty acids and polyglycerol, esters of fatty acids and propylene glycol, esters of polyoxyethylene sorbate and fatty acids, esters of sorbitol and fatty acids.
  • the microemulsion of the invention comprises polyoxyethylene sorbitan monooleate.
  • the carrier for fish oil is a microemulsion system, which allows maintaining its stability. It was found that the stability of the formulations is achieved if they comprise not more than 30% of the surfactant and at least 7% of fish oil.
  • the microemulsion of the invention comprises the above oil in amounts greater than it was previously possible in this type of systems.
  • the used fish oil does not contain less than 70% of DHA and less than 17% of EPA.
  • the food microemulsion of the invention does not comprise a co-surfactant and/or a cosolvent.
  • the transparency of the present invention determines the lack of impact on the appearance of the final product.
  • the novel product comprising a formulation with the microemulsion developed according to the present invention is characterized by an acceptable taste profile. The appearance and odor remain unchanged.
  • the present invention can provide an effective method of maintaining the stability and acceptable sensory qualities of foodstuffs enriched with fish oil.
  • the prepared edible microemulsion systems are characterized by a new improved composition selected for a possible application of the formulations created with their content in food industry.
  • microemulsions obtained according to the invention are formulations in which a relatively large amount of water can be dispersed in oil.
  • the cost of preparation of said invention is relatively low and limited mainly to the purchase of raw materials, without a necessity of using any specialized devices, apart from the ones which are typically applied, which may influence a price of the final foodstuff for the benefit of producers and consumers.
  • Optimal edible microemulsion systems were obtained by a qualitative and quantitative selection of the surfactant and phases of the system, as well as by determining the order of adding the ingredients. The assumption was to introduce the best formulation to products eagerly consumed by the consumers, so that the kind of enriched product was not a limitation, but encouraged its consumption.
  • the manufactured product is a dairy product, particularly a yogurt.
  • the invention offers an opportunity to increase the intake of EPA and DHA acids without a radical change of dietary habits. It was assumed that there is a possibility of supplementing the diet with EPA and DHA acids through the regular use of the newly developed foodstuff.
  • the present invention shall provide a food additive as a mean to support the care and protection of skin. Thanks to its numerous health-promoting properties it can also provide an alternative to traditional dietary supplements intended for the prevention of obesity, type 2 diabetes or immunological disorders.
  • An interesting use of functional food comprising the present invention may be also a consumption of these products in order to reduce the susceptibility to stress, prevent depression, dementia or alleviate symptoms of the Attention Deficit Hyperactivity Disorder (ADHD) in children.
  • ADHD Attention Deficit Hyperactivity Disorder
  • the procedure for preparing the microemulsions of the present invention is simple and practical. It is important to follow the appropriate order of adding the ingredients.
  • the method for preparing microemulsion systems of the invention is carried out at room temperature and comprises the following steps:
  • Step 1 Preparation of the oil phase. This step can be performed by mixing the oil phase ingredients e.g. fish oil and lipophilic solvent e.g. oleic acid esters, using a mechanical stirrer. Step 1 can be omitted if the formulation does not comprise oleic acid esters.
  • oil phase ingredients e.g. fish oil and lipophilic solvent e.g. oleic acid esters, using a mechanical stirrer.
  • Step 1 can be omitted if the formulation does not comprise oleic acid esters.
  • a liquid emulsion system with the internal phase droplet diameter of 140 nm is obtained.
  • a liquid emulsion system with the internal phase droplet diameter of above 900 nm is obtained.
  • Example 4 To 20.00 grams of 70% solution of fish oil in a lipophilic solvent e.g. ethyl oleate, 80.0 grams of polyoxyethylene sorbitan monooleate is added. Subsequently, 100.0 grams of distilled water is gradually added to this mixture.
  • a lipophilic solvent e.g. ethyl oleate
  • a solid transparent emulsion system is obtained.
  • a liquid emulsion system with the internal phase droplet diameter of below 150 nm is obtained.
  • a semisolid emulsion system which solidifies after a while is obtained.
  • microemulsions obtained in the examples 1-5 were subjected to tests intended to analyze their stability. The evaluation was conducted based on visual observations of samples stored both at room temperature and in a refrigerator at +9°C. Observations were conducted sequentially 24 h, 48 h and 7, 14, 30 days after preparing the microemulsions. Stability of the formulation was also tested with a centrifugal test (3000 rpm for 10 min.). All the analyzed formulations were homogenous, and no phase separation was observed.
  • the newly developed foodstuff was tested for its sensory qualities.
  • the conducted consumer trial demonstrated a possibility to enrich yogurts with microemulsion formulations.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Microbiology (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A food microemulsion constituting a carrier for fish oil and being an intermediate product intended to be introduced into foodstuff to increase the nutritional value of foodstuff is disclosed.

Description

A microemulsion consisting of an oil phase, an aqueous phase and a surfactant
The present invention relates to the edible microemulsion constituting a carrier for fish oil and being an intermediate product intended to be introduced into foodstuffs to increase the nutritional value of foodstuffs and thereby increase their commercial value.
Fish oil is widely recognized as the best source of supplementation of eicosapentaenoic acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6)- the most bioactive compounds of the group of long-chain polyunsaturated fatty acids omega-3 (n-3), necessary for a proper functioning of the body. It is also a source of vitamins A and D, squalene and alkoxyglycerol which are valuable for the health. Dietary intake of fish oil allows to increase the levels of DHA and EPA and, thus, affects the normal development of children and the maintenance of good health in adults.
The most widely investigated property of fish oil is its anti-inflammatory and cardioprotective activity. This oil has a beneficial effect on prevention and management of cardiovascular diseases, immunological disorders, type 2 diabetes, colorectal, breast and prostate cancers, and ulcerative colitis. It can also alleviate symptoms of many diseases including osteoporosis and rheumatoid arthritis (RA). It exhibits a beneficial effect on the prevention of obesity and delays the aging process. It has the effect of reducing the levels of triglycerides and total cholesterol in the blood, prevents dementia and improves concentration. Other reports describe also the positive effect of fish oil supplementation in pregnant and breastfeeding women, as it may protect against the emergence of allergic diseases and favorably affect the course of sleep in infancy. (Judge M.P., Cong X., Harel O., Courville A.B., Lammi-Keefe C.J., Early Human Development, 2012, 88(7), 531-537; Furuhjelm C, Warstedt K., Fagerias M., Falth-Magnusson K., Larsson J., Fredriksson M., Duchen K., Pediatric Allergy and Immunology, 2011, 22, 505- 514; Kremmyda L.S., Vlachawa M, Noakes P.S., Diaper N.D., Miles E.A., Calder P.C., A systematic review, Clinical Reviews in Allergy and Immunology, 2011, 41, 36-66; Cleland L.G., James M.J., Proudman S., Arthritis Research & Therapy, 2006, 8, 1-9; Furst P., Kuhn K.S., Clinical Nutrition, 2000, 19, 7-14; Lewis M.D., Bailes J., Military Medicine, 2011, 176, 1120- 1127; Marciniak-Lukasiak K., ZYWNOSC. Nauka. Technologia. Jakosc, 2011, 6 (79), 24-35; Simopoulos A., American Journal of Clinical Nutrition, 1999, 70, 560-569).
Fish oil has also a number of advantages in maintaining optimal skin condition, among others it exhibits photoprotective activity and strengthens the epidermal barrier. Attempts to use EPA and DHA acids for alleviating symptoms of psoriasis are also made. It was found that 8 week fish oil supplementation reduces scaling, itching and erythema and limits the area of skin covered by the disease (Brittiner S.B., Tucker W.F., Cartwright L, Bleehen S.S., The Lancet, 1988, 1, 378-380; Grimminger S., Mayser P., Prostaglandins Leukotrienes and Essential Fatty Acids, 1995, 52, 1- 15; Ziboh V.A., Cohen H.A., Ellis C.N., Miller C, Hamilton T.A., Kraqballe K., Hydrick C.R., Voorhees J.J., Archives of Dermatology, 1986, 122, 1277-1282). A reduction in the risk of squamous cell carcinoma (SCC) development, associated with an increased intake of n-3 acids was also demonstrated (Hakim I. A., Harris R. B., Ritenbaugh Ch., Nutrition and Cancer, 2000, 36, 155-162).
Unfortunately, despite numerous health-promoting properties of fish oil, its intense flavor and odor effectively discourage consumers from consuming it in its pure form. Neither traditional supplementation is much appreciated (Kolanowski W., Nutrition Research, 2008, 28, 245-250). Therefore, the attempts to introduce fish oil into foodstuffs resulting in products of functional foods category as an alternative for people who do not consume fish are advisable.
The largest problem resulting from the introduction of fish oil into foodstuffs is its high sensitivity to oxidation and hydrolysis, which alters the odor and taste of the final product. Sensitivity of n-3 acids (present in said oil) to oxidation is at the same time several hundred times greater in comparison to other fatty acids. Therefore consumers cannot store the foodstuffs comprising n-3 acids for too long once it is opened to avoid emission of fishy smell arising due to oxidation. In the production of milk enriched with n-3 acids it is practiced to add them in the form of an emulsion, while the addition of omega-3 fatty acids into yogurts requires their gradual introduction into the product prior to homogenization and pasteurization.
Numerous reports describe attempts to create functional foods comprising pure fish oil, without developing any special carrier. Among others, odor and taste of the products manufactured in this way were analyzed. It has been shown that the addition of fish oil does not result in significant differences in their appearance or sensory quality (Kolanowski W., Swiderski F., Lis E., Berger S., International Journal of Food Sciences and Nutrition, 52, 2001, 469-476, 37; Lovegrove J.A., Brooks C.N., Murphy M.C., Gould B.J., Williams CM., British Journal of Nutrition, 1997, 78, 223-236, Let M.B., Jacobsen Ch., Meyer A.S., Journal of Agricultural and Food Chemistry, 2007, 55, 7802-7809; Kolanowski W., Swiderski F., Berger S., International Journal of Food Science and Nutrition, 1999, 50, 39-49). Yet, the question remains unanswered, what is the actual impact of the presence of pure oil in the foodstuff on its stability during storage.
Attempts have been made to develop specific formulations based on fish oil, in most cases based on the preparation of an emulsion or micro-encapsulation of said oil. However, it should be noted that microcapsules, whose shell is composed of gelatin, may dissolve and lose their properties when introduced into drinks or dairy products. The selection of a suitable encapsulating material, whose nature significantly affects the stability of the microcapsules, may be difficult. The shell is required to effectively protect the core of a microcapsule from the harmful impact of environmental factors without reacting with food components or affecting the odor or taste of the final product. Micro-encapsulation of oils is also significantly limited by the growing intensity of their characteristic odor during storage, which in turn shortens their shelf life.
Microemulsions which are thermodynamically stable dispersions of oil and aqueous phase, in which one or more of the surfactants/co-surfactants are used to transform them into a macroscopically single-phase system, are also known. The diameter of particles in the dispersed phase of the microemulsion is less than 140 nm. To compare, the particle size in the macroemulsion is typically > 1 μπι. Such a small particle size determines the transparency of microemulsion systems, because the wavelength of visible light (400 nm-700 nm) is longer, and thereby rays of white light do not refract while passing through a microemulsion. A decrease of the particle diameter to sizes expressed in nanometers positively affects the thermodynamic stability of the microemulsion. Said stability is ensured by a very low tension on the interface oil-water, which equals 10"3 mN/m. A low surface tension value is reached by the use of surfactants and co-surfactants. It facilitates the mixing of hydrophilic and lipophilic ingredients, so that no phase separation is observed, and the process of forming a microemulsion occurs spontaneously in the absence or a very low share of mechanical energy.
It is believed that the micro-encapsulation process does not provide as high bioavailability of active substances as microemulsion systems.
In turn, the advantage of microemulsion over macroemulsions results from a spontaneous mutual penetration of hydrophilic and hydrophobic areas in contrary to macroemulsions in which the droplets of internal and external phases are clearly separated. Another important difference is the stability of both systems. Macroemulsions are unstable systems. The most common symptoms of their instability are the following phenomena: creaming, flocculation, coalescence and phase separation. In contrast, microemulsions are characterized by a high stability. In addition, they provide a protection against hydrolysis and oxidation of active substances. The advantage of microemulsions justifying the use of these systems for foodstuffs is their transparency. As compared to milky macroemulsions, this feature is advantageous for esthetic reasons and helpful in, among others, quality control of foodstuffs. Compared with the traditional emulsion, microemulsion systems are also characterized by a much smaller particle size, which is important for improving the bioavailability and facilitates the absorption of active ingredients.
Difficulties in application of microemulsion systems comprise, however, a necessity to use a high concentration of surfactants, which are toxic and may cause irritation once a certain concentration limit is exceeded.
The problem of developing a fish oil-based formulations, ensuring its stability and neutralizing the intense taste and odor of the oil remains open, since it is important to optimize the content of fish oil while limiting excipients to their necessary minimum.
The purpose of the invention is to provide such a form of oil, which once introduced into foodstuffs, would not significantly influence its sensory qualities and long-term storage stability. Another purpose of the invention is to provide an optimal composition and form of a food formulation comprising fish oil, both qualitatively and quantitatively, so as to obtain a stable form of fish oil as a bioactive ingredient.
It is also desirable to find a suitable foodstuff, which after enriching with the present invention would gain a higher nutritional value while maintaining acceptable taste.
The present invention relates to a microemulsion comprising an oil phase, an aqueous phase and a surfactant characterized in that it comprises about 30% of the surfactant suitable for use in foodstuffs and at least 7% of edible oil, particularly fish oil.
Preferably, the microemulsion according to present invention comprises only one surfactant and does not comprise a co-surfactant.
The surfactant suitable for the preparation of microemulsions may be any surfactant approved for use in foodstuffs, for example: lecithins, esters of sucrose and fatty acids, esters of fatty acids and polyglycerol, esters of fatty acids and propylene glycol, esters of polyoxyethylene sorbate and fatty acids, esters of sorbitol and fatty acids. Preferably the microemulsion of the invention comprises polyoxyethylene sorbitan monooleate.
According to the invention the carrier for fish oil is a microemulsion system, which allows maintaining its stability. It was found that the stability of the formulations is achieved if they comprise not more than 30% of the surfactant and at least 7% of fish oil. The microemulsion of the invention comprises the above oil in amounts greater than it was previously possible in this type of systems.
Preferably, the used fish oil does not contain less than 70% of DHA and less than 17% of EPA. Preferably, the food microemulsion of the invention does not comprise a co-surfactant and/or a cosolvent.
Preferably, the transparency of the present invention determines the lack of impact on the appearance of the final product. Preferably, the novel product comprising a formulation with the microemulsion developed according to the present invention is characterized by an acceptable taste profile. The appearance and odor remain unchanged.
The present invention can provide an effective method of maintaining the stability and acceptable sensory qualities of foodstuffs enriched with fish oil. The prepared edible microemulsion systems are characterized by a new improved composition selected for a possible application of the formulations created with their content in food industry.
The microemulsions obtained according to the invention are formulations in which a relatively large amount of water can be dispersed in oil.
Preferably, the cost of preparation of said invention is relatively low and limited mainly to the purchase of raw materials, without a necessity of using any specialized devices, apart from the ones which are typically applied, which may influence a price of the final foodstuff for the benefit of producers and consumers.
Optimal edible microemulsion systems were obtained by a qualitative and quantitative selection of the surfactant and phases of the system, as well as by determining the order of adding the ingredients. The assumption was to introduce the best formulation to products eagerly consumed by the consumers, so that the kind of enriched product was not a limitation, but encouraged its consumption.
Another subject of the invention is the application of the microemulsion as defined above according to the invention for the preparation of dietary supplements or functional food. Preferably, the manufactured product is a dairy product, particularly a yogurt.
The invention offers an opportunity to increase the intake of EPA and DHA acids without a radical change of dietary habits. It was assumed that there is a possibility of supplementing the diet with EPA and DHA acids through the regular use of the newly developed foodstuff. The present invention shall provide a food additive as a mean to support the care and protection of skin. Thanks to its numerous health-promoting properties it can also provide an alternative to traditional dietary supplements intended for the prevention of obesity, type 2 diabetes or immunological disorders. An interesting use of functional food comprising the present invention may be also a consumption of these products in order to reduce the susceptibility to stress, prevent depression, dementia or alleviate symptoms of the Attention Deficit Hyperactivity Disorder (ADHD) in children.
The subject of the invention is described below with the help of selected examples.
Method of preparing a microemulsion of the invention
The procedure for preparing the microemulsions of the present invention is simple and practical. It is important to follow the appropriate order of adding the ingredients. The method for preparing microemulsion systems of the invention is carried out at room temperature and comprises the following steps:
1) Preparation of the oil phase. This step can be performed by mixing the oil phase ingredients e.g. fish oil and lipophilic solvent e.g. oleic acid esters, using a mechanical stirrer. Step 1 can be omitted if the formulation does not comprise oleic acid esters.
2) Addition of the surfactant, approved for the use in foodstuffs, to the oil phase. For this purpose, polyoxyethylene sorbitan monooleate shall be mixed with the oil phase (point 1).
Mixing with the use of a low speed mechanical stirrer should be continued until the homogenous system is obtained.
3) Gradual addition of water to the anhydrous microemulsion. For this purpose water should be added to the system described in point 2 in portions, e.g. measured using a peristaltic pump with continuous stirring.
Example 1
To 14.3 grams of 60% solution of fish oil in a lipophilic solvent e.g. ethyl oleate, 85.7 grams of polyoxyethylene sorbitan monooleate is added. Subsequently, 160.0 grams of distilled water is gradually added to this mixture.
A liquid emulsion system with the internal phase droplet diameter of 140 nm is obtained.
Example 2
To 14.3 grams of 60% solution of fish oil in a lipophilic solvent e.g. ethyl oleate, 42.9 grams of polyoxyethylene sorbitan monooleate is added. Subsequently, 80.0 grams of distilled water is gradually added to this mixture. A liquid emulsion system with the internal phase droplet diameter of 150 nm is obtained.
Example 3
To 14.3 grams of 60% solution of fish oil in a lipophilic solvent e.g. ethyl oleate, 20.0-25.0 grams of polyoxyethylene sorbitan monooleate is added. Subsequently, 160.0 grams of distilled water is gradually added to this mixture.
A liquid emulsion system with the internal phase droplet diameter of above 900 nm is obtained.
Example 4 To 20.00 grams of 70% solution of fish oil in a lipophilic solvent e.g. ethyl oleate, 80.0 grams of polyoxyethylene sorbitan monooleate is added. Subsequently, 100.0 grams of distilled water is gradually added to this mixture.
A solid transparent emulsion system is obtained.
Example 5
42.9 grams of polyoxyethylene sorbitan monooleate is added to 10.0 grams of fish oil. 80.0 grams of distilled water is gradually added to this mixture.
A liquid emulsion system with the internal phase droplet diameter of below 150 nm is obtained.
Example 6
To 11.1 grams of 80% solution of fish oil in a lipophilic solvent e.g. ethyl oleate, 88.9 grams of polyoxyethylene sorbitan monooleate is added. 80.0 grams of distilled water is gradually added to this mixture.
A semisolid emulsion system which solidifies after a while is obtained.
Example 7
To 2.0 grams of 15% solution of fish oil in a lipophilic solvent e.g. ethyl oleate, 18.0 grams of sucrose palmitate is added. 50.0 grams of distilled water is gradually added to this mixture.
A liquid emulsion system with the internal phase droplet diameter of above 900 nm is obtained. Example 8
The microemulsions obtained in the examples 1-5 were subjected to tests intended to analyze their stability. The evaluation was conducted based on visual observations of samples stored both at room temperature and in a refrigerator at +9°C. Observations were conducted sequentially 24 h, 48 h and 7, 14, 30 days after preparing the microemulsions. Stability of the formulation was also tested with a centrifugal test (3000 rpm for 10 min.). All the analyzed formulations were homogenous, and no phase separation was observed.
In a further step of the study the effect of adding the microemulsions into yogurts of different flavors on the taste and odor of the final product was analyzed. For this purpose 15.0 grams of yogurt and from 0.5 to 1.0 grams of microemulsion were mixed. The sealed samples were stored at + 9°C for 7 days. After the period of storage, no negative impact of microemulsion on organoleptic properties of the yogurt was observed.
The newly developed foodstuff was tested for its sensory qualities. The conducted consumer trial demonstrated a possibility to enrich yogurts with microemulsion formulations.

Claims

Claims
1. A microemulsion consisting of an oil phase, an aqueous phase and a surfactant, characterized in that it comprises about 30% of the surfactant applicable for use in foodstuff and at least 7% of edible oil, particularly fish oil.
2. The microemulsion according to claim 1, characterized in that it comprises only one surfactant.
3. The microemulsion according to claim 1, characterized in that it does not comprise a co- surfactant.
4. The microemulsion according to claim 1 characterized in that the fish oil contains not less than 70%) of docosahexanoic acid and not less than 17% of eicosapentanoic acid.
5. The use of the microemulsion according to claims 1-4 for preparation of dietary supplements or functional food.
6. The use according to claim 5 characterized in that the manufactured product is a dairy product, particularly a yogurt.
PCT/PL2014/050042 2013-07-13 2014-07-14 A microemulsion consisting of an oil phase, an aqueous phase and a surfactant WO2015009181A1 (en)

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