WO2015050429A1

WO2015050429A1 - A method for delivering lipophilic nutrients from red palm olein

Info

Publication number: WO2015050429A1
Application number: PCT/MY2014/000242
Authority: WO
Inventors: Pooi Tee VOON; Miskandar MAT SAHRI; Wen Huei LIM; Oi Ming Lai; Chin Ping Tan; Wee Ting LAI
Original assignee: Malaysian Palm Oil Board (Mpob); Universiti Putra Malaysia (Upm)
Priority date: 2013-10-03
Filing date: 2014-09-30
Publication date: 2015-04-09
Also published as: MY176560A

Abstract

A method for producing an organoleptic acceptable and quality stable product to act as delivery system of lipophilic nutrients from red palm olein is provided as a preferred embodiment of the present invention. Microcapsules comprised of red palm olein are prepared by preparing oil in water emulsion and subsequently dried with a flow of heat. The microcapsules are in the form of a solid state delivery system. The moisture content of the product is less than 10%. Once dried, the products can be packaged and stored at room temperature for long periods of time.

Description

A METHOD FOR DELIVERING LIPOPHILIC NUTRIENTS FROM RED PALM OLEIN

FIELD OF INVENTION

The present invention relates to a method of delivering lipophilic nutrients in red palm olein.

BACKGROUND OF THE INVENTION

Palm olein has been recognized for its health implications and wide application worldwide. Palm olein is a good source of lipophilic antioxidants such as tocols (tocopherols and tocotrienols), carotenoids and the cholesterol lowering phytosterols. Tocopherols are known to be strong antioxidants that trap peroxyl radicals in vivo, and carotenoids are the precursors of vitamin A.

In recent years, efforts have been done to retain carotenes in palm oil and their products which is why the red palm olein has been developed. The red palm olein is a unique product derived from crude palm oil, refined by an especially mild process so as to retain most of its valuable components especially carotenes and tocols. The red palm olein is increasingly becoming available in food stores as well. Nowadays, functional foods market are fast growing and becoming a part of everyday life. Accordingly, there is increasing awareness to offer carotenes and vitamin E. In such situation, carotenes, tocopherols and tocotrienols from red palm olein are very valuable and important source to obtain daily-required lipophilic antioxidants. However, the natural characteristics of red palm olein which is presented as in reddish color and with a relatively strong nutty flavor becomes the reason it is underutilized by the public who expected that the cooking oil should be mild in flavor and in clear slight yellowish color.

In the prior art some examples can be found of processed foodstuffs in which it was incorporated with red palm olein are cookies, bread and chocolate spread. Previously, the red palm olein and its nutrients were mixed directly into the food processing process or used as cooking oil in different cooking methods. While all of these approaches can provide consumers with red palm olein, many different factors can serve to eliminate or reduce the level of the phytonutrients within the red palm olein.

Powdered oils are generally formed by encapsulating the oil in protein forming an emulsion and drying the emulsion to form powdered oil. Japanese patent 5030906 discloses such a product made by mixing diacetyl ester tartrate monoglyceride and edible oil in an aqueous sodium caseinate solution, emulsifying and drying to form a powder.

United States of America Patent No. 5143737 discloses micro-encapsulation of milk fat and orange oil using whey solution using whey protein as the encapsulant. This patent also suggests that the way proteins can be mixed with carbohydrates.

It would be desirable to design method to protect the red palm olein with benefits of lipophilic antioxidants from undesirable degradation. Methods developed should be able to reduce or eliminate the unpleasant color, taste and odor of the red palm olein, and which can be incorporated into a beverage product, food product, or other aqueous system suitable for consumption by a human or animal.

It would also be desirable to provide lipophilic antioxidants in a stable form for use in aqueous systems such as food and beverage products, so that the lipophilic antioxidants is stable to oxidation and hydrolysis during the shelf life of the food or beverage product. It is an object of this invention to provide an encapsulant that has encapsulating properties and is also an antioxidant to protect oxygen sensitive oils or oil soluble products. SUMMARY OF THE INVENTION

Accordingly, the present invention provides a method for producing a stable encapsulated form of lipophilic nutrients from red palm olein, the method comprises the steps of (a) mixing red palm olein with food ingredients prepared as in aqueous phase, (b) forming a oil in water emulsion and (c) drying the emulsion to make a solid state delivery system by using a drying technique.

BRIEF DESCRIPTION OF DRAWING

Fig. 1 illustrates a flowchart of a method for producing a stable encapsulated form of lipophilic nutrients from red palm olein.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a method for producing a stable encapsulated form of lipophilic nutrients from red palm olein, the method comprises the steps of (a) mixing red palm olein with food ingredients prepared as in aqueous phase, (b) forming a oil in water emulsion and (c) drying the emulsion to make a solid state delivery system by using a drying technique.

The process may also further includes the step of preparing micro size particles and nano size particles from the solid state delivery systemduring the emulsification process or the step of methods preparing lipid-based nanoencapsulation, protein-based encapsulates, polysaccharide- based encapsulates and inorganic-based nanoencapsulates or the step of preparing emulsions with multilayers.

More particularly, the present invention relates to the field of delivering lipophilic nutrients of red palm olein in an encapsulated system for better organoleptic acceptability and shelf life stability to consumers, and more specifically it relates to a method to prepare emulsion and its processing processes to produce fat product which can be presented in dried forms which has wider acceptability in terms of ease of handling, storage, sensory and nutritional values.

This present invention provides a more efficient method of retaining the natural composition and ratio of the natural tocopherols/tocotrienols, carotenoids and sterols as found in the red palm olein. The end product needs to be prepared in a form suitable as ingredients for general foods, novel foods, functional foods and nutraceuticals and to be storage stable under the usual transport conditions. The dried powdered red palm olein emulsion product can be used for the production of many products like for instance the premix bakery flour, mousse, topping cream, whipping cream, dipping sauce and ice-cream as well as for the preparation of non-food products like cosmetic composition. Amongst the applications for which the use of this fat composition have been found are ice cream, sorbet ice, sherbet, heat treated spreads (both UHT and pasteurized) for example chocolate spreads, cheese and margarine like spreads. Cold processed products include the following, fruit and vegetable juice dips and spreads, and mayonnaise flavoured dips.

To this end the present invention as defined in the claims provide methods to prevent quality degradation of the red palm olein. The invention also provides method to enhance the marketability of the red palm olein by masking the odd color, taste and odor of the red palm olein. The ease of handling of the red palm olein can be improved and its uses can widen as it can be incorporated into any other food systems easily. Controlled release of the encapsulated lipophilic nutrient in the lower gastrointestinal tract reduces aftertaste, and also enhances bioavailability and overall physiological efficacy of the lipophilic nutrient.

One aspect of the invention is directed to an encapsulated system with extra protective layer comprising an aqueous dispersion of wall materials with core comprising lipophilic nutrient from red palm olein.

The solid state delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract. The complex coacervate delivery systems comprise an aqueous dispersion of substantially non-crosslinked, substantially non-gelled shell comprising maltodextrin and food gum in a weight ratio of about 8:2, and a core comprising red palm olein. Other aspects of the invention are directed to food and beverage products that deliver lipophilic nutrients beneficial for general health and well-being without compromising to any significant extent the taste characteristics of the food products or pharmaceutical products. The red palm olein can be added to any products mentioned above having associated health benefits; as well as other products that may not typically be perceived as having nutritional and health benefits, to promote healthy lifestyle and consumption of red palm olein.

Other aspects of this invention are directed to food and beverage products that contain natural coloring without depending on using any other artificial coloring or natural identical coloring. The natural yellow colour of the dried powdered red palm olein emulsion provide other food or beverages system with natural colour which do not give any side effects as proved in using artificial color. The addition of the dried powdered red palm olein increases the aesthetic value of the end product. The addition of the dried powdered red palm olein in the products that which will be processed with frying process thereof with eventually becoming more appealing as it will present as better golden yellow color.

The food ingredients as materials suited for microencapsulation used in the present invention includes sources from plant origin or marine origin or marine origin or animal origin or any combination thereof.

The solid state delivery system microencapsulation used in the present invention includes a blend of red palm olein and food gum or a blend of red palm olein and medium to long chain of source of carbohydrate. The particle size of solid state delivery system is normally distributed. The solid state delivery system has an onset melting temperature from about 25°C to about 50°C and has a moisture content from about 1% to 20% based on their dried weight. The solid state delivery system has water activity of about 0.1-0.5. The solid state delivery system is stable at room temperature and has acceptable solubility, flowability and sinkability as well as organoleptic acceptability. The solid state delivery system has a natural yellow color and contributes its color in other food processing system and good oxidative stability as well as greater versatility and may be constituted into any downstream products with simple method of application.

Fig. 1 illustrates a flowchart of a method 100 for producing a stable encapsulated form of lipophilic nutrients from red palm olein. The method 100 initiates with a step 102 for mixing red palm olein with water soluble food ingredients. The step 102 is then followed by a step 104 for forming oil in water emulsion. The step 104 is then followed by a step 106 for drying the emulsion to make the solid state delivery systemfat power/fat flakes by using drying techniques.

The drying techniques used in the present invention comprise drying from either drum drying or spray drying or freeze drying or air draft oven drying or spray chilling drying or fluid bed coating or melt injection or melt extrusion or coacervation or co-extrusion or inclusion complexation or liposome entrapment or encapsulation by rapid expansion of supercritical fluid (RESS) or any combination thereof. In a preferred embodiment of the present invention, the emulsion prepared is yellowish in color and go through drying process to evaporate the water content to produce stable dry powder. Most of any type of dryer may be used including a spray dryer, a drum dryer, a freeze dryer, an air circulation dryer or a combination of these dryers. In another preferred embodiment of the present invention, a single drying step is preferred, but multiple drying steps may also be used as multiple passes through a single type of dryer. The encapsulated fats are obtained by emulsion-based encapsulation processes. These processes have one feature in common that they are based on oil in water emulsion that is dried or concentrated to obtain the encapsulated oil. The encapsulated oil in either oil powder, oil flakes solid at room temperature or oil cream. The drying/concentrating step can be carried out by any commonly known drying/concentrating technique such as air drying, ventilation, spray drying, freeze drying, vacuum drying, microfiltration, centrifugation etc.

In another embodiment of the present invention, the method 100 further includes a step 108 for crosslinking the protein-based emulsifier before drying the emulsion. This might be a physical treatment such as heat treatment or high-pressure treatment or a chemical treatment or an enzymatic treatment to crosslink the used protein based emulsifier.

The final encapsulated oil usually consists of a liquid vegetable oil that is encapsulated in a matrix material consisting of proteins, and optionally carbohydrates, and optionally further surface active agents, or mixtures thereof. Depending on the employed drying/concentrating step, residual water is present. For example, a spray-dried product will commonly have moisture content.

The oil used for preparing the emulsion might be any vegetable oil or fat that is liquid or that can be liquefied at ambient conditions. The oil comprises organic oil (oils produced by plants or animals, in particular food grade oils. Examples are sunflower oil, rapeseed oil, olive oil, soy oil, fish oil, linseed oil, soybean oil, hazelnut oil, flaxseed oil, primrose oil, essential oils, safflower oil, corn oil, algae oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, and combination thereof. The oil might contain a lipid soluble compound; such as for example plant polyphenols, fatty acids, such as n-3 fatty acids, n-6 fatty acids, vitamins, aromas, antioxidants and active ingredients.

In the present invention, red palm olein is turned into a very convenient and easy to reconstitute form so that it may be used in a very flexible way in any other formulation but not limited to the issue of limited usage of this oil with much benefit due to its unique characteristics. Through this invention the red palm olein may be transformed into value added product by through various drying/ concentration process with a low cost and easy emulsion preparation method.

The emulsion may be prepared with few protocols and it may proceed with the drying step to produce a high quality solid state delivery system with good stability. The preparation of emulsion in this invention is relatively low cost because it involves some very common food ingredients and simple equipments with relatively short preparation method. The solid state delivery system may be produced with simple and time saving alternatives.

In a preferred embodiment of the present invention, the red palm olein includes lipophilic nutrients such as carotenes, vitamin E (tocopherols and tocotrienols), sterols, phospholipids, glycolipids and squalenes (triterpenoids), ubiquinone-9 (UQ9), ubiquinone-10 (UQ10), ergosterol, fucosterol and tocopherolquine.

According to this invention, aqueous phase of the emulsion is prepared by adding water soluble food ingredients and in this case was maltodextrin and food gum gradually into measured volume of water with the aids of agitation. The ratio of maltodextrin to gum can be in the range of 50: 50, preferably at 65: 35 and more preferably at 80:20. Maltodextrin in this invention is completely dissolved before the food gum is added into the solution.

During the emulsion preparation, the agitation to speed up the food ingredients dissolution into the water is needed and can be done by mechanical actions such as rotation and compression. A mild heating is provided to the solution in the range of 20-80°C, preferably 30-70°C and more preferably 35-55°C to get the water-soluble food ingredients to well dissolved. The amount of water used is comprised between 20-80%, preferably 30-70% and more preferably 40-65%. The processing process increases the productivity and reduces the cost of handling red plam olein.

According to this invention, lipid phase of the emulsion is prepared by adding it into a mild heated red palm olein which is in the temperature range of 20-50°C, preferably 25-45°C, more preferably 35-40°C. Emulsifier either in the form of liquid or powder is added into the mild heated red palm olein or dissolved with the aids of mixing action. The amount of the emulsifier - used is in the range of 1-5%, but more preferably in 2-4%. Mix the emulsifier until it is completely dissolved in the oil.

The present invention further comprises the combination step of aqueous phase and lipid phase of the emulsion. This step is commonly done by a two stages homogenization using homogenizer. The first stage of homogenization is done for 1-10 minutes, preferably 3-8 minutes and more preferably 4-6 minutes at low speed. The lipid phase solution is added to the aqueous phase solution in a time of 60s-180s. After the first stage of homogenization, the emulsion will further go through the second stage of homogenization. The second stage of homogenization is done for 1-10 minutes, preferably 3-8 minutes and more preferably 4-6 minutes at high speed.

The present invention offers various advantages such as the solid state delivery system may be used for the production of many products like for instance the premix bakery flour, mousse, topping cream, whipping cream, dipping sauce and ice-cream as well as for the preparation of non-food products like cosmetic composition. Amongst the applications for which the use of this fat composition have been found are ice cream, sorbet ice, sherbet, heat treated spreads (both UHT and pasteurized) for example chocolate spreads, cheese and margarine like spreads. Cold processed products include the following, fruit and vegetable juice dips and spreads, and mayonnaise flavored dips.

Another advantage of the solid state delivery systemis that it may be used as functional ingredients in pharmaceutical products. Also, the the solid state delivery system does not compromise the originality and quality of the product where it constituted in.

Various modifications and variations of the described method of the present invention will be apparent to those skilled in the art without departing from the scope of the present invention. Although the present invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in biochemistry and biotechnology or related fields are intended to be within the scope of the following claims.

Claims

1. A method for producing a stable encapsulated form of lipophilic nutrients from red palm olein, the method comprises the steps of:

(a) mixing red palm olein with food ingredients prepared as in aqueous phase;

(b) forming a oil in water emulsion; and

(c) drying the emulsion to make a solid state delivery system by using a drying technique.

2. The method according to claim 1 wherein the food ingredients as materials suited for microencapsulation comprises sources from plant origin or marine origin or animal origin or combination thereof.

3. The method according to claim 1 wherein the solid state delivery system comprises a blend of red palm olein and food gum.

4. The method according to claim 1 wherein the solid state delivery system comprises a blend of red palm olein and medium to long chain of source of carbohydrate.

5. The method according to claim 1 wherein the particle size of the solid state delivery systemfat powder/fat flakes is normally distributed.

6. The method according to claim 1 wherein the solid state delivery system has an onset melting temperature from about 25°C to about 50°C.

7. The method according to claim 1 wherein the solid state delivery system has a moisture content about 1% to 20% based on their dried weight.

8. The method according to claim 1 wherein the solid state delivery system has a water activity of about 0.1-0.5.

9. The method according to claim 1 further comprising the step of preparing micro size particles and nano size particles for the solid state delivery system during the emulsification process.

10. The method according to claim 8 further comprising the step of methods preparing lipid- based nanoencapsulation, protein-based encapsulates, polysaccharide-based encapsulates and inorganic-based nanoencapsulates.

11. The method according to claim 1 wherein the encapsulation techniques comprises drying from either drum drying or spray drying or freeze drying or air draft oven drying or spray chilling drying or fluid bed coating or melt injection or melt extrusion or coacervation or co- extrusion or inclusion complexation or liposome entrapment or encapsulation by rapid expansion of supercritical fluid (RESS) or combination therefore any method mentioned above.

12. The method according to claim 1 further comprising the method of preparing emulsions with multilayers.

13. The method according to claim 1 wherein the solid state delivery system is stable at room temperature and has an acceptable solubility, flowability and sinkability.

14. The method according to claim 1 wherein the fat has a good organoleptic acceptability.

15. The method according to claim 1 wherein the solid state delivery system has a natural yellow color and contributes its color in other food processing system.

15. The method according to claim 1 wherein the solid state delivery systemfat powder/fat flakes has a good oxidative stability.

16. The method according to claim 1 wherein the solid state delivery system has a greater versatility and may be constituted into any downstream products with simple method of application.