Classifications

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  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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  • A61K36/18—Magnoliophyta (angiosperms)
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  • A61K36/906—Zingiberaceae (Ginger family)
  • A61K36/9068—Zingiber, e.g. garden ginger
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
  • A23L2/04—Extraction of juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
  • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
  • A23N1/00—Machines or apparatus for extracting juice
  • A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding
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  • A61K36/18—Magnoliophyta (angiosperms)
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  • A61K36/18—Magnoliophyta (angiosperms)
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  • A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
• • A—HUMAN NECESSITIES
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  • A61K36/185—Magnoliopsida (dicotyledons)
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  • A61K36/18—Magnoliophyta (angiosperms)
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  • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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  • A61K8/11—Encapsulated compositions
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  • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
  • A61K8/9741—Pteridophyta [ferns]
• • A—HUMAN NECESSITIES
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  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
  • A61K8/9783—Angiosperms [Magnoliophyta]
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• • A—HUMAN NECESSITIES
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  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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  • A61K2236/30—Extraction of the material
  • A61K2236/31—Extraction of the material involving untreated material, e.g. fruit juice or sap obtained from fresh plants
• • A—HUMAN NECESSITIES
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  • A61K2236/30—Extraction of the material
  • A61K2236/37—Extraction at elevated pressure or temperature, e.g. pressurized solvent extraction [PSE], supercritical carbon dioxide extraction or subcritical water extraction
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  • A61K2800/10—General cosmetic use

Definitions

• the present invention relates to a process for obtaining a juice of fresh plants, wherein said fresh plants, excluding seeds alone, are subjected to a thermomechanical treatment in the absence of solvent, followed by an operation. juice recovery.
• a widely described means of obtaining a fresh plant juice is a pressing process or grinding and centrifugation.
• Patent EP0279984 describes the use in cosmetics of a plant juice of the family of grasses obtained following an extraction by crushing, grinding and / or crushing of the plant.
• flash relaxation a technique widely used for grapes, to increase the extraction of anthocyanins.
• SIPF complete suspension of fresh plants
• thermomechanical treatment consists of a mechanical energy treatment under particular and adapted temperature conditions.
• mechanical energy include pressure, grinding, extrusion, etc.
• Extrusion is a process by which a material that can flow under various controlled conditions is then forced into a fixed speed die (Dziezak, JD (1989).) Single and twin-screw extruders in food processing. April, 164-174). Initially, this technology was used in the metallurgical industry in England at the end of the 18th century. Some time later, it was set up in the food industry for the manufacture of sausage, and pasta. Today, the food industry makes extensive use of this extrusion technique through the extrusion cooking of starch products (biscuits, rusks, snacks, etc.) but also the texturing of proteins and the manufacture of feed for animals. breeding or company. At the same time, extrusion technology has been widely developed for the thermoplastics industry, and has led to the design of new screws, development of technology and openness to new applications.
• pectin Marshall V., Rigal L. Characterization of byproducts of sunflower culture - Commercial applications for stalks and heads (1999) Industrial Crops and Products, 10 (3), pp. 185-200). etc.
• an acidic or basic solvent is introduced into the extruder at the same time as the vegetable raw material, in order to facilitate the extraction and solubilization of the desired macromolecules (reactive extrusion).
• Extrusion is also used as pretreatment, on fruit marcs
• the application WO2012 / 098167 describes the production of a cannabis juice and its use as a beverage, citing as an example of a cold extrusion process.
• the objective here is to preserve as much as possible the nutritional qualities of the plant: amino acids, proteins, vitamins.
• the pressure of the fresh plant to obtain the juice is carried out at temperatures between 10 and 40 ° C. There is therefore no mention here of thermomechanical treatment.
• the plant wall sometimes hinders the recovery of certain compounds of interest, which can be extracted either with the aid of an organic solvent or after enzymatic treatment.
• the enzymes are easily released and can begin to modify the extracted compounds in the juice: hydrolyses, oxidation, deglycosylations, etc. .
• extrusion is meant according to the present invention a thermomechanical treatment of extruding the fresh plant in an extruder, preferably a twin-screw extruder, associated with a heat treatment.
• the extrusion is characterized by the passage of the fresh plant in a twin-screw extruder composed of:
• the main body of the extruder consists of one or more sleeves in which worm (corotative or counter-rotating), or screw segments. Preferably, it will be several adjacent successive sleeves. Of preferably, it will be two corotative worm.
• the profile of the screws may vary depending on the shape of the thread of the screws (eg trapezoidal, conjugate, single or double ...) and the thread. Each of these screws may also have different sections (or segments) that may possibly differ from each other, by the shape of the net and / or by the thread. Optionally, some of the constituent sections of these screws may also correspond to single-bladed or trilobal kneader elements;
• At least one filtering sleeve which:
• filtration means such as a grid
• ⁇ is located in particular at the exit of the extruder
• heating and cooling means because the sheath must be regulated in temperature: from 60 to 300 ° C.
• means for controlling the extruder such as:
• a drive unit composed of a reduction motor and a torque divider, which provide the mechanical power necessary for the rotation of the screws;
• control automata allow monitoring and control of the process.
• the parameters that can be set are: the speed of rotation of the screws and the temperature of each sleeve.
• the extruder is a bi-screw extruder with corotative and co-penetrating screws.
• the method uses an extruder and preferably a twin-screw extruder with several sleeves and finished with a filtering sleeve, allowing the temperature to be varied and at the same time apply shearing, intense mixing of the plant raw material, resulting in a large number of compounds, destructuring the material but also inhibit the endogenous enzymes by a heat treatment.
• the process according to the invention thus consists in extruding fresh or frozen plants in order to extract a juice, then in recovering and purifying (collecting) this juice and finally in a final optional step, stabilizing the juice as well as collection.
• the present invention therefore relates to a process for obtaining a fresh plant juice, excluding the seeds alone, subjected to a thermomechanical treatment of extruding the fresh plants in an extruder, associated with a heat treatment to inactivate the endogenous enzymes and to keep the molecules of compounds of interest in their native form, in the absence of solvent, followed by a juice recovery operation.
• the recovered juice is subjected to a subsequent stabilization, clarification and / or filtration step.
• thermomechanical treatment consists of a shear trituration operation at temperatures between 60 ° C. and 300 ° C., preferably between 60 ° C. and 120 ° C.
• thermomechanical treatment is implemented in a twin-screw extruder comprising a first bi-screw zone corotative and co-penetrating where is carried out the trituration of said plants and a second split-twin zone where the solid / liquid separation is carried out.
• the flow in the bi-screw zone is generated by a pumping effect and not by friction forces between screw and sleeve as appears in a single-screw extruder.
• said first twin-screw zone is located on the feed side of the extruder in fresh plants and said second twin-screw zone is located on the extruder outlet side.
• each of said zones comprise at least one sheath and preferably several successive adjacent sheaths.
• the various sleeves comprise means for controlling and controlling the temperature and means for heating and / or cooling.
• the twin-screw extruder comprises at least one filtering sleeve.
• the heating means consist of a heating collar preferably disposed in the first zone.
• feeding, transport, mechanical shearing and thermomechanical treatment allowing the trituration of the fresh plants and the extraction of the juice are carried out in the first zone of the extruder, and the liquid / solid separation operation is carried out in the second zone.
• the first zone comprises several successive sleeves whose temperatures are adjusted so as to present stages of increasing temperatures ranging between 60 ° C and 120 ° C
• the second zone comprises at least one sheath heated to a temperature between 30 ° C and 120 ° C, preferably between 30 ° C and 100 ° C.
• fresh plant is meant according to the present invention all or part of plant, excluding seeds alone, used fresh or (un) frozen, composed of 30 to 80% water, preferably 30-90%.
• part of plants is meant in particular the aerial parts such as stems, branches, leaves, fruits and / or flowers; and / or underground parts such as rhizomes, roots and / or bulbs.
• Avena sativa Melilotus officinalis, Tropaeolum majus, Echinaceae sp., Urtica dioica, Plantago sp., Erigeron canadensis, Equisetum arvense, Calendula officinalis, Melissa officinalis, Physalis sp., Vaccinum macrocarpon, Sambucus nigra, Zingiber officinale and / or Curcuma sp., Betula sp., Mentha sp., Althaea sp., Poaceae, Asteraceae and / or Labieae and preferably Avena sativa, Echinaceae purpurea, Urtica dioica , Plantabo lanceolata, Equisetum arvense.
• Avena sativa (Oats, aerial parts), Melilotus officinalis (Sweet clover, aerial parts), Tropaeolum majus (Nasturtiums, flowering aerial parts), Echinaceae sp. (Echinacea, flower heads), Urtica dioica (nettle, aerial parts), Plantago sp. (plantain, aerial parts), Erigeron canadensis (Canada fleabane, aerial parts), Equisetum arvense (horsetail, aerial parts), Calendula officinalis (Calendula, flowers), Melissa officinalis (Melissa, aerial parts), Physalis sp.
• the fresh plants are selected from the following group corresponding to plants whose active constituents are more sensitive to degradation by endogenous enzymes, such as polyphenoloxidases, peroxidases, myrosinases, ⁇ -glucosidases, lipoxygenase :
• the term "oat seedlings” is intended to mean oats before heading, that is to say at the stage after germination (approximately 2 weeks to 2 months after germination) during the stage of the upstream migration. 'to the heading not included.
• the "growth” is called the “growth”, which corresponds to the elongation of the stem and the rise of the ear in formation, before flowering.
• Secondary metabolites are described in application WO2010 / 054879 as components of an extract of oat seedling: flavonoids and saponins avenacoside type.
• the harvested plants are stored intermediate at 4 ° C for transport to a freezing tunnel at -40 ° C.
• the moisture content of the plants must be at least 30% for a complete efficiency of the technique.
• This process therefore makes it possible to work on fresh plants that have not undergone any drying step, effectively keeping their native molecules.
• the extraction is carried out without solvent, the process is very fast, the residence time of the plant in the extruder can vary from a few seconds to a few minutes and preferably between 10 seconds and 5 minutes, continuously, and allows obtain treatment rates varying according to the size of the extruder of 20 to 500 kg / h of plant, corresponding to obtaining 10 to 300I of juice / h.
• the mechanical twin-screw extrusion process causes the formation of a vegetal plug providing pressure on the material as well as bursting of the cells, a destructuring of the plant material making it possible to recover a large content of active compounds, even if they are not very water-soluble. .
• This provides a significant advantage over simple pressing or single-screw extrusion.
• the temperature changes during the extrusion stage make it possible to fluidize the marc-plant juice mixture and thus to improve the yield in cases where the juice is thick because of the presence of mucilage. This temperature applied during the process also makes it possible to inactivate endogenous enzymes and to preserve the molecules in their native form.
• the collection of the juice consisting in separating the juice of interest from the solid residues can then be done by clarification and / or filtration.
• clarification is meant removal of the cell fragments present in the juices at the exit of the extruder. This elimination can be done through centrifugal clarification technology, which aims to eliminate the solid residue that could clog the filter media. This removal can also be done directly by filtration with an adjuvant.
• filtration is meant frontal or tangential filtration, where we can consider the presence of filter aid (perlite type, diatom, etc.). This filtration makes it possible to retain the last solid residues, the goal being to obtain a perfectly clear solution. It can be followed by membrane filtration with a cutoff threshold defined according to the size of the molecules to be considered. It can also be replaced or followed by filtration on resin or silica, in order to enrich the compound of interest (eg adsorption resins).
• filter aid perlite type, diatom, etc.
• the clarification-filtration step will be carried out using an integrated filter bag at the end of the extruder.
• stabilization is meant according to the present invention:
• Storage may be at room temperature, 4 ° C or -20 ° C (freezing).
• preservatives such as glycols, or sorbic acid, citric, etc.
• alcohol minimum 15 °
• the extracts obtained, liquid, pasty or dry as defined above can be used as is in cosmetic, pharmaceutical or food compositions, intended to be administered topically or orally.
• the juice yield obtained by pressing (grinding - pressing - filtration) of the same raw material is 50%, containing 4.5% dry matter, ie a yield of 2.25% (w / w).
• the extrusion technology thus makes it possible to obtain more juice, and a juice richer in compounds, and in particular in bioactive compounds.
• the flavonoid content of the juice obtained according to Example 1 is 0.26%, whereas it is only
• the temperature makes it possible to extract more compounds (including four times more flavonoids) and to obtain the native molecules, not denatured by the enzymes.
• the caffeic acid content of this juice is:
• caftaric acid 1.21%, ie 0.12% w / v
• the enzymes are not inactivated and will degrade the molecules of interest.
• the extrusions carried out at 100 ° C. or at 200 ° C. make it possible to extract the cichoric and caftaric acids from the plant, without degradation (see summary table).
• the extrusion makes it possible to obtain a juice with nearly 50% yield and containing 6.5% of dry matter.
• This material contains among others rosmarinic acid, usually extracted by hydro-alcoholic mixtures such as 70% ethanol.
• the content of rosmarinic acid in the dry matter extracted by extrusion, without an organic solvent, is here 2.4% (w / w), which is comparable to a 70% ethanol extraction.
• the assay shows that their content in the juice obtained is important (8.36%), higher than a juice present in the dry matter of a juice sold commercially (4.52%, containing turmeric juice, citric acid).
• This juice containing 5.7% dry matter after centrifugation, can be used as it is, after pasteurization.

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• Medicines Containing Plant Substances (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Non-Alcoholic Beverages (AREA)

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• 2013
  • 2013-09-18 FR FR1358970A patent/FR3010613B1/fr active Active
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