WO2015105469A1 - Sour cherry extract with antioxidant capacity increased by 1.5 times and production method thereof - Google Patents

Sour cherry extract with antioxidant capacity increased by 1.5 times and production method thereof Download PDF

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Publication number
WO2015105469A1
WO2015105469A1 PCT/TR2015/000001 TR2015000001W WO2015105469A1 WO 2015105469 A1 WO2015105469 A1 WO 2015105469A1 TR 2015000001 W TR2015000001 W TR 2015000001W WO 2015105469 A1 WO2015105469 A1 WO 2015105469A1
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WIPO (PCT)
Prior art keywords
sour cherry
weight
rate
concentrate
production method
Prior art date
Application number
PCT/TR2015/000001
Other languages
French (fr)
Inventor
Yann LE BELLOUR
Aslı BARLA DEMİRKOZ
Original Assignee
Aromsa Besi̇n Aroma Ve Katki Maddeleri̇ Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
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Publication of WO2015105469A1 publication Critical patent/WO2015105469A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/062—Ascomycota
    • A61K36/064—Saccharomycetales, e.g. baker's yeast
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond

Definitions

  • the invention relates to an extract produced from sour cherry concentrate with fermentation method.
  • the invention particularly relates to low sugar and even sugar-free sour cherry extract with antioxidant capacity increased 1.5 times (in liquid and powder forms).
  • Sour cherry is a type of fruit from rosaceae family that resembles cherry and has a sour taste compared to cherry.
  • the sour cherry concentrates or extracts consumed in the prior art are analyzed for total phenolic substance content.
  • Total Phenolic Substance analysis is measured by employing the method obtained from modification of Slinkard-Singleton procedure using Folin-ciocalteu reagent (1) and accordingly total phenolic substance of the liquid extract is 50.00 ⁇ 1.5 mg GEs/ g extract (GEs, Gallic acid equivalent) or ORAC (Oxygen Radical Absorbance Capacity) antioxidant capacity determination provides an ORAC value of 30000 pmolar TROLOX/100 g. It is a known fact that the sugar proportions for the concentrates are 10.5-12% glucose, 31-35% fructose by weight. Encapsulation of the sour cherry concentrate is almost impossible due to such high sugar content of the concentrates.
  • the sour cherry extracts obtained from the sour cherry in the prior art cannot be used by the diabetics and cannot be encapsulated due to high sugar content thereof. Moreover, high sugar rate might lead to undesired consequences such as adhesion, agglomeration, fermentation, etc. at the end product to be used.
  • Fermentation or zymolysis is chemical decomposition of a substance by means of bacteria, fungi and other microorganisms, generally by supplying heating and foaming.
  • various fruits are subjected to fermentation in order to increase their total phenolic substance values.
  • Patent applications No. CA2688661, EP2132994 and US8257761 are some of the applications encountered during the literature studies.
  • fermentation is performed on fruit (pomegranate, apple) juice or fruit.
  • Saccharomyces boulardii yeast and minimum one lactic acid basil are used in said fermentation.
  • the end product contains up to 2% glucose or glucose-fructose mixture.
  • the present invention relates to sour cherry extract with antioxidant capacity increased by 1.5 times and production method thereof which meets the aforementioned requirements, eliminates all disadvantages and introduces some additional advantages.
  • the main objective of the invention is that it is an extract produced with fermentation method from sour cherry concentrate. In this manner, the total phenolic substance content thereof is 1.5 times richer than any standard concentrate or extract. Therefore, antioxidant capacity is also 1.5 times higher.
  • ORAC value is 69000 pmolar TROLOX/100 g (encapsulated sour cherry extract 65000 pmolar TROLOX/100 g); while total phenolic substance is 155.2 ⁇ 2.5 mg GEs/ g extract for liquid extract; 93.6 ⁇ 2.5 mg GEs g extract for encapsulated extract.
  • the extract contains 0% fructose, 0-2% glucose by weight as sugar proportions; therefore the extract can be encapsulated.
  • the value of the encapsulated product with respect to antioxidant capacity has the same level and ORAC value is 65000 molar TROLOX/100 g. In this manner, sour cherry extract with increased antioxidant capacity can be produced as encapsulated, that is to say, powder products.
  • a similar objective of the invention is having extremely low sugar content compared to the prior art.
  • Another objective of the invention is that the extract adds 1.5 times more functionality to the product it is added as compared to the prior art.
  • a sour cherry extract characterized in comprising; the sour cherry concentrate with 65 °Brix value, Saccharomyces cerevisiae yeast, maltodextrine and/or water, for consumption in powder or liquid form.
  • the sour cherry concentrate having 65 °Brix value at a rate of 25-30% by weight, Saccharomyces cerevisiae yeast at a rate of 0.3-1% by weight and water at a rate of 65-70% by weight, for consumption in liquid form.
  • the sour cherry concentrate having 65 °Brix value at a rate of 25-30% by weight, Saccharomyces cerevisiae yeast at a rate of 0.3-1% by weight, water at a rate of 35-45% by weight and at maltodextrine at a rate of 25-35% by weight, for consumption in powder form.
  • sour cherry extract production method from sour cherry concentrate characterized in that; the method comprises the following process steps for production in liquid form;
  • sour cherry extract production method from sour cherry concentrate characterized in that; the method comprises the following process steps for production in powder form;
  • the inlet temperature of the dryer where spraying operation will be performed is not higher than around 170-175°C.
  • the mixture is filtered through 0.5-1 micron filter in order to remove the yeast from the medium.
  • fermentation lasts for maximum 7 days.
  • the invention is an extract produced from sour cherry concentrate with fermentation method.
  • the antioxidant capacity of the sour cherry concentrate is improved 1.5 times.
  • Sour cherry concentrate of the invention (for liquid form)
  • Sour cherry concentrate of the invention (for powder form)
  • the concentrate of the sour cherry growing in Afyon and Kutahya are used as sour cherry concentrate.
  • the °Brix value is 65.
  • wine yeast entitled Saccharomyces cerevisiae is used as yeast.
  • maltodextrine extracted from natural Zea Mays L
  • 11-15 Non-GMO is used for encapsulation.
  • yeast is added thereto; the tank in which reaction will occur is covered in such manner to allow ingress of air and the temperature is set as fixed at 25 °C,
  • the "Brix value of the mixture is measured minimum twice every day using a refractometer. Fermentation process is completed in 5-7 days on average. During this period, fermentation must be checked frequently and fermentation must be ceased when reaching 10-12 "Brix.
  • the clear liquid obtained is evaporated up to 65-67 °Brix under suitable vacuum and at a temperature not exceeding 40°C; the liquid product must be minimum 65 °Brix for microbiological adequacy.
  • yeast is added thereto; the tank in which reaction will occur is covered in such manner to allow ingress of air and the temperature is set as fixed at 25 °C,
  • the "Brix value of the mixture is measured minimum twice every day using a refractometer. Fermentation process is completed in 5-7 days on average.
  • the evaporation temperature must not exceed 35-40°C, • If spray dryer will be used, then the inlet temperature must not be higher than around 170-175°C,
  • the mixture must be filtered at 0.5-1 micron filters after fermentation, thus the yeast is removed from the medium.
  • the sour cherry extracts of the invention (in liquid or powder form) is used in beverages, cakes, fruit yogurts and dairy products as chocolate filler.

Abstract

A sour cherry extract (powder or liquid form) characterized in comprising; the sour cherry concentrate with 65 °Brix value, Saccharomyces cerevisiae yeast, maltodextrine and/or water, for consumption in powder or liquid form.

Description

DESCRIPTION
SOUR CHERRY EXTRACT WITH ANTIOXIDANT CAPACITY INCREASED BY 1.5 TIMES
AND PRODUCTION METHOD THEREOF
Technical Field
The invention relates to an extract produced from sour cherry concentrate with fermentation method.
The invention particularly relates to low sugar and even sugar-free sour cherry extract with antioxidant capacity increased 1.5 times (in liquid and powder forms).
Prior Art
Sour cherry is a type of fruit from rosaceae family that resembles cherry and has a sour taste compared to cherry. The sour cherry concentrates or extracts consumed in the prior art are analyzed for total phenolic substance content. Total Phenolic Substance analysis is measured by employing the method obtained from modification of Slinkard-Singleton procedure using Folin-ciocalteu reagent (1) and accordingly total phenolic substance of the liquid extract is 50.00±1.5 mg GEs/ g extract (GEs, Gallic acid equivalent) or ORAC (Oxygen Radical Absorbance Capacity) antioxidant capacity determination provides an ORAC value of 30000 pmolar TROLOX/100 g. It is a known fact that the sugar proportions for the concentrates are 10.5-12% glucose, 31-35% fructose by weight. Encapsulation of the sour cherry concentrate is almost impossible due to such high sugar content of the concentrates.
The sour cherry extracts obtained from the sour cherry in the prior art cannot be used by the diabetics and cannot be encapsulated due to high sugar content thereof. Moreover, high sugar rate might lead to undesired consequences such as adhesion, agglomeration, fermentation, etc. at the end product to be used.
Fermentation or zymolysis is chemical decomposition of a substance by means of bacteria, fungi and other microorganisms, generally by supplying heating and foaming. In the prior art, various fruits are subjected to fermentation in order to increase their total phenolic substance values.
Patent applications No. CA2688661, EP2132994 and US8257761 are some of the applications encountered during the literature studies. In said applications fermentation is performed on fruit (pomegranate, apple) juice or fruit. Saccharomyces boulardii yeast and minimum one lactic acid basil are used in said fermentation. The end product contains up to 2% glucose or glucose-fructose mixture.
In conclusion, the technique of the prior art mentioned above fails to provide solutions to the existing problems, thus necessitates an improvement in the technical field related to sour cherry concentrates.
Objective of the Invention
The present invention relates to sour cherry extract with antioxidant capacity increased by 1.5 times and production method thereof which meets the aforementioned requirements, eliminates all disadvantages and introduces some additional advantages.
The main objective of the invention is that it is an extract produced with fermentation method from sour cherry concentrate. In this manner, the total phenolic substance content thereof is 1.5 times richer than any standard concentrate or extract. Therefore, antioxidant capacity is also 1.5 times higher.
An objective of the invention is that, as a result of the antioxidant capacity determination, ORAC value is 69000 pmolar TROLOX/100 g (encapsulated sour cherry extract 65000 pmolar TROLOX/100 g); while total phenolic substance is 155.2±2.5 mg GEs/ g extract for liquid extract; 93.6±2.5 mg GEs g extract for encapsulated extract.
Another objective of the invention is that the extract contains 0% fructose, 0-2% glucose by weight as sugar proportions; therefore the extract can be encapsulated. The value of the encapsulated product with respect to antioxidant capacity has the same level and ORAC value is 65000 molar TROLOX/100 g. In this manner, sour cherry extract with increased antioxidant capacity can be produced as encapsulated, that is to say, powder products.
A similar objective of the invention is having extremely low sugar content compared to the prior art.
Another objective of the invention is that the extract adds 1.5 times more functionality to the product it is added as compared to the prior art.
In order to fulfill aforementioned objectives, a sour cherry extract characterized in comprising; the sour cherry concentrate with 65 °Brix value, Saccharomyces cerevisiae yeast, maltodextrine and/or water, for consumption in powder or liquid form. In order to fulfil! the objectives of the invention, the sour cherry concentrate having 65 °Brix value at a rate of 25-30% by weight, Saccharomyces cerevisiae yeast at a rate of 0.3-1% by weight and water at a rate of 65-70% by weight, for consumption in liquid form.
In order to fulfill the objectives of the invention, "Brix of the sour cherry extract in liquid form is 65-67.
In order to fulfill the objectives of the invention, the sour cherry concentrate having 65 °Brix value at a rate of 25-30% by weight, Saccharomyces cerevisiae yeast at a rate of 0.3-1% by weight, water at a rate of 35-45% by weight and at maltodextrine at a rate of 25-35% by weight, for consumption in powder form.
In order to fulfill the aforementioned objectives, sour cherry extract production method from sour cherry concentrate, characterized in that; the method comprises the following process steps for production in liquid form;
• Transferring sour cherry concentrate with 65 "Brix value to a tank,
• Adding water thereto,
• Then adding yeast,
• Setting temperature to 20-25 °C and initiating fermentation,
• Ceasing fermentation when "Brix value reaches 10-12,
• Passing the mixture through filter press,
• Evaporating the obtained clear liquid up to 65-67 °Brix under vacuum and at a temperature not exceeding 35-40°C.
In order to fulfill the aforementioned objectives, sour cherry extract production method from sour cherry concentrate, characterized in that; the method comprises the following process steps for production in powder form;
• Transferring sour cherry concentrate with 65 °Brix value to a tank,
• Adding water thereto,
• Then adding yeast,
• Setting temperature to 20-25 °C and initiating fermentation,
• Ceasing fermentation when °Brix value reaches 10-12,
• Passing the mixture through filter press, • Evaporating the obtained clear liquid up to 40 °Brix under vacuum and at a temperature not exceeding 35-40°C,
• Transferring the fluid at 40 °Brix value to the slurry tank,
• Encapsulating by means of a high-speed mixer by additing water and maltodextrine thereto,
• Performing dry spraying.
In order to fulfill the objectives of the invention, the inlet temperature of the dryer where spraying operation will be performed is not higher than around 170-175°C.
In order to fulfill the objectives of the invention, the mixture is filtered through 0.5-1 micron filter in order to remove the yeast from the medium.
In order to fulfill the objectives of the invention, fermentation lasts for maximum 7 days.
The structural and characteristic properties of the invention and all advantages introduced will be understood more clearly by virtue of the detailed description given below and therefore the evaluation should be performed taking this detailed description into consideration.
Detailed Description of the Invention
In this detailed description, the preferred embodiments of the sour cherry extract with antioxidant capacity increased by 1.5 times of the invention and production method thereof are described only for a better understanding of the subject matter and without any limiting effect.
The invention is an extract produced from sour cherry concentrate with fermentation method. By virtue of the said fermentation method, the antioxidant capacity of the sour cherry concentrate is improved 1.5 times.
Sour cherry concentrate of the invention (for liquid form)
Raw Material Preferred amount by weight Usable amount by weight
(%) (%)
Sour cherry concentrate 30 25-30
(65Bx) Yeast (saccharomyces 0.5 0.3-1
cerevisiae)
Water 69.5 65-70
Sour cherry concentrate of the invention (for powder form)
Raw Material Preferred amount by weight Usable amount by weight
(%) (%)
Sour cherry concentrate 30 25-30
(65Bx)
Yeast (saccharomyces 0.5 0.3-1
cerevisiae)
Water 39.5 35-45
Maltodextrine 30 25-35
In a preferred embodiment of the invention, the concentrate of the sour cherry growing in Afyon and Kutahya are used as sour cherry concentrate. The °Brix value is 65.
In a preferred embodiment of the invention, wine yeast entitled Saccharomyces cerevisiae is used as yeast.
In a preferred embodiment of the invention maltodextrine (extracted from natural Zea Mays L), 11-15 Non-GMO is used for encapsulation.
Production method:
For sour cherry extract in liquid form:
• The sour cherry concentrate at 65 °Brix value is transferred to a tank for performing the reaction,
• Then, water at ambient temperature (20-25°C) is added thereto,
• Then, yeast is added thereto; the tank in which reaction will occur is covered in such manner to allow ingress of air and the temperature is set as fixed at 25 °C,
• The fermentation starts on the obtained mixture,
The "Brix value of the mixture is measured minimum twice every day using a refractometer. Fermentation process is completed in 5-7 days on average. During this period, fermentation must be checked frequently and fermentation must be ceased when reaching 10-12 "Brix.
• The mixture is passed through the filter press,
The clear liquid obtained is evaporated up to 65-67 °Brix under suitable vacuum and at a temperature not exceeding 40°C; the liquid product must be minimum 65 °Brix for microbiological adequacy.
• Liquid sour cherry extract at 65-67 "Brix is packed.
For encapsulated sour cherry extract (powder form):
• The sour cherry concentrate at 65 "Brix value is transferred to a tank for performing the reaction,
• Then, water at ambient temperature (20-25°C) is added thereto,
• Then, yeast is added thereto; the tank in which reaction will occur is covered in such manner to allow ingress of air and the temperature is set as fixed at 25 °C,
• The fermentation starts on the obtained mixture,
The "Brix value of the mixture is measured minimum twice every day using a refractometer. Fermentation process is completed in 5-7 days on average.
During this period, fermentation must be checked frequently and fermentation must be ceased when reaching 10-12 °Brix.
• The mixture is passed through the filter press,
• The clear liquid obtained is evaporated up to 40 "Brix under suitable vacuum and at a temperature not exceeding 40°C,
• The fluid at 40 °Brix value is transferred to the slurry tank,
• It is encapsulated by means of a high-speed mixer by adding water and maltodextrine thereto,
• The slurry is slowly fed to spray dryer for dry spraying at low temperature (inlet temperature; 170 °C),
• The powder sour cherry extract is encapsulated and packed.
Points to consider during practice of the aforementioned production method:
• The fermentation temperature must not exceed 20-25°C,
• The °Brix value must be measured constantly during fermentation and the fermentation must be ceased upon reaching 10-12 Brix,
• The fermentation must last for max. 7 days,
• The evaporation temperature must not exceed 35-40°C, • If spray dryer will be used, then the inlet temperature must not be higher than around 170-175°C,
• The mixture must be filtered at 0.5-1 micron filters after fermentation, thus the yeast is removed from the medium.
The sour cherry extracts of the invention (in liquid or powder form) is used in beverages, cakes, fruit yogurts and dairy products as chocolate filler.
References
1. Karen Stinkard and Vernon L Singleton "Total Phenol Analysis: Automation and comparison with manual methods", Am.J.Enol.Vitic, Vol. 28, No.1 , 49-55, 1977.

Claims

1. A sour cherry extract characterized in comprising; the sour cherry concentrate with 65 °Brix value, Saccharomyces cerevisiae yeast, maltodextrine and/or water, for consumption in powder or liquid form.
2. A sour cherry extract according to Claim 1, characterized in comprising; the sour cherry concentrate having 65 "Brix value at a rate of 25-30% by weight, Saccharomyces cerevisiae yeast at a rate of 0.3-1% by weight and water at a rate of 65-70% by weight, for consumption in liquid form.
3. A sour cherry extract according to Claim 2, characterized in that; °Brix of said sour cherry extract in liquid form is 65-67.
4. A sour cherry extract according to Claim 1 , characterized in comprising; maltodextrine and water for consumption in powder form.
5. A sour cherry extract according to Claim 4, characterized in comprising; the sour cherry concentrate having 65 "Brix value at a rate of 25-30% by weight, Saccharomyces cerevisiae yeast at a rate of 0.3-1% by weight, water at a rate of 35-45% by weight and at maltodextrine at a rate of 25-35% by weight, for consumption in powder form.
6. Sour cherry extract production method from sour cherry concentrate, characterized in comprising the following process steps for production in liquid form;
• Transferring sour cherry concentrate with 65 "Brix value to a tank,
• Adding water thereto,
• Then adding yeast,
• Setting temperature to 20-25 °C and initiating fermentation,
• Ceasing fermentation when "Brix value reaches 10-12,
• Passing the mixture through filter press,
• Evaporating the obtained clear liquid up to 65-67 °Brix under vacuum and at a temperature not exceeding 35-40°C,
7. Sour cherry extract production method according to Claim 6, characterized in comprising; the sour cherry concentrate having 65 "Brix value at a rate of 25-30% by weight, Saccharomyces cerevisiae yeast at a rate of 0.3-1% by weight and water at a rate of 65- 70% by weight.
8. Sour cherry extract production method from sour cherry concentrate, characterized in comprising the following process steps for production in powder form; a) Transferring sour cherry concentrate with 65 °Brix value to a tank,
b) Adding water thereto,
c) Then adding yeast,
d) Setting temperature to 20-25 °C and initiating fermentation,
e) Ceasing fermentation when °Brix value reaches 10-12,
f) Passing the mixture through filter press,
g) Evaporating the obtained clear liquid up to 40 °Brix under vacuum and at a temperature not exceeding 35-40°C,
h) Transferring the fluid at 40 °Brix value to the slurry tank,
i) Encapsulating by means of a high-speed mixer by adding water and maltodextrine thereto,
j) Performing dry spraying.
9. Sour cherry extract production method according to Claim 8, characterized in comprising; the sour cherry concentrate having 65 °Brix value at a rate of 25-30% by weight, Saccharomyces cerevisiae yeast at a rate of 0.3-1% by weight, water at a rate of 35-45% by weight and maltodextrine at a rate of 25-35% by weight.
10. Sour cherry extract production method according to Claim 8, characterized in that; the inlet temperature of the dryer where spraying operation will be performed is not higher than around 170-175°C.
11. Sour cherry extract production method according to Claim 6 to 10, characterized in that; the mixture is filtered through 0.5-1 micron filter in order to remove the yeast from the medium.
12. Sour cherry extract production method according to Claim 6 to 11 , characterized in that; fermentation lasts for maximum 7 days.
PCT/TR2015/000001 2014-01-09 2015-01-05 Sour cherry extract with antioxidant capacity increased by 1.5 times and production method thereof WO2015105469A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2014/00258 2014-01-09
TR201400258 2014-01-09

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Publication Number Publication Date
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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005013197A (en) * 2003-06-27 2005-01-20 Bio Energy:Kk Juice having pre-biotics effect, capable of being drunk before, in and after meal, and promoting appetite, digestion and absorption of food and enhancing function of excretion
US20080044504A1 (en) * 2004-07-05 2008-02-21 Marukin Bio, Inc. Pomegranate Juice, Pomegranate Juice Powder and Process for Producing the Powder
US20090297681A1 (en) * 2007-09-07 2009-12-03 Wilkes Donald F Non-alcoholic wine beverage
EP2132994A1 (en) 2008-06-11 2009-12-16 Ludwig Manfred Jacob Fermentation of solutions containing pomegranate juice with sacchatomyces boulardii and lactobacilli, resulting fermented products and application thereof
US20110142990A1 (en) * 2009-12-15 2011-06-16 Jacob Ludwig Manfred Polyphenol - containing products
CA2688661A1 (en) 2009-12-16 2011-06-16 Ludwig Manfred Jacob Polyphenol-containing products
WO2014015417A1 (en) * 2012-07-24 2014-01-30 Hobscure Intellectual Systems & Services Inc. Reduced calorie beverage or food product and process and apparatus for making same

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005013197A (en) * 2003-06-27 2005-01-20 Bio Energy:Kk Juice having pre-biotics effect, capable of being drunk before, in and after meal, and promoting appetite, digestion and absorption of food and enhancing function of excretion
US20080044504A1 (en) * 2004-07-05 2008-02-21 Marukin Bio, Inc. Pomegranate Juice, Pomegranate Juice Powder and Process for Producing the Powder
US20090297681A1 (en) * 2007-09-07 2009-12-03 Wilkes Donald F Non-alcoholic wine beverage
EP2132994A1 (en) 2008-06-11 2009-12-16 Ludwig Manfred Jacob Fermentation of solutions containing pomegranate juice with sacchatomyces boulardii and lactobacilli, resulting fermented products and application thereof
US20110142990A1 (en) * 2009-12-15 2011-06-16 Jacob Ludwig Manfred Polyphenol - containing products
US8257761B2 (en) 2009-12-15 2012-09-04 Jacob Ludwig Manfred Polyphenol-containing products
CA2688661A1 (en) 2009-12-16 2011-06-16 Ludwig Manfred Jacob Polyphenol-containing products
WO2014015417A1 (en) * 2012-07-24 2014-01-30 Hobscure Intellectual Systems & Services Inc. Reduced calorie beverage or food product and process and apparatus for making same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KAREN SLINKARD; VERNON L. SINGLETON: "Total Phenol Analysis: Automation and comparison with manual methods", AM.J.ENOL.VITIC., vol. 28, no. 1, 1977, pages 49 - 5

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