WO2016090444A1

WO2016090444A1 - Functional food composition, manufacturing process and use of the zingiber zerumbet extract

Info

Publication number: WO2016090444A1
Application number: PCT/BR2015/050238
Authority: WO
Inventors: Carlos Cleomir De Souza PINHEIRO; Daniely Da Silva PINHEIRO; Márcia Seixas De CASTRO
Original assignee: Instituto Nacional De Pesquisas Da Amazônia - Inpa; Biozer Da Amazônia Indústria E Comércio De Cosméticos E Fitoterápicos Ltda - Me
Priority date: 2014-12-09
Filing date: 2015-12-09
Publication date: 2016-06-16
Also published as: BR102014030865A2

Abstract

The present invention relates to, in a first object, a functional food composition comprising a lyophilized or spray-dried Z. zerumbet extract. The present invention describes, in a second object, use of the Z. zerumbet extract for preparing a food composition. In a further object, the present invention provides a process for manufacturing the functional food composition. The present invention falls within the fields of nutrition and food technology.

Description

Patent Invention Descriptive Report

FUNCTIONAL FOOD COMPOSITION, MANUFACTURING PROCESS AND USE

ZLNGIBER ZERUMBET'S EXTRACT

Field of the Invention

The present invention relates, in a first object, to a functional food composition comprising lyophilized or spray dried Z. zerumbet extract. The present invention describes, in a second object, the use of Z.zerumbet extract in the preparation of a functional food composition. In another object, the present invention provides a process for manufacturing the functional food composition. The present invention is in the fields of Nutrition and Food Technology.

Background of the Invention

Yogurt is a food which has in its composition live microorganisms such as Streptococcus salivarus subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Once ingested, these microorganisms will be part of the host intestinal microbiota and will benefit it.

Yoghurts generally make up part of the diet of lactose allergic people present in milk, as lactose breaks down with the fermentation stage that occurs in the yogurt production process.

[0004] The nutritional and functional properties of food can be improved by the addition of natural extracts and fruit pulps.

Z. zerumbet, also known as bitter ginger, is a plant species in the Zingiberacea family and is described in the international pharmacopoeia. The main bioactive compound of Z. zerumbet extract is the sesquiterpenoid zerumbone, which is a potent antioxidant and has cytotoxic activity for cancer cells. It has anti-inflammatory activity and is currently recommended for the treatment of cancer and HIV. Z. zerumbet rhizome extracts have as their main active ingredient sesquiterpene zerumbone, which has drawn the attention of the scientific community for its expressive anti-inflammatory, antiretroviral and antitumor potential, proven in several studies developed by Asian researchers ( ABDUL et al., 2008; CHIEN et al., 2008; WAHAB, 2008).

[0007] Tanzima et al. (2011) report that ginger has considerable amounts of protein, carbohydrates and fiber, as well as vitamin C, which is an antioxidant compound. ODEBUNMI (2010) also concluded that ginger has excellent protein values and can serve as a source of some nutrients that are naturally present in it.

Justo et al. (2008) studied the antioxidant capacity of ginger extracts. The authors concluded that the active extract of ginger presented considerable content of total phenolic compounds and, consequently, excellent antioxidant activity, which is also certainly linked to the presence of zerumbone, whose antioxidant property is well known.

The addition of active extracts can prevent oxidative deterioration in various systems by reducing free radicals present in them, showing antioxidant agents with high potential to be used even as synthetic antioxidant substitutes in the food industries.

Zinaiber zerumbet (bitter ginger) and Zinaiber officinale (ginger):

These two ginger species, although belonging to the same genus, show significant differences in their phytochemical, pharmacological composition and organoleptic properties (smell, taste, and etc.). The species Z. zerumbet (Zingiberaceae) has in its composition as its main bioactive compound of its extracts the sesquisterpenoid called zerumbone, and curcuminoids, which have various therapeutic properties in the prevention and treatment of various diseases including cancers. On the other hand, the species Z. officinale has in its composition several different components, among which is gingerol. Thus, although they belong to the same genus, they present phytochemical composition, pharmacological properties and organoleptic properties (smell, taste, etc.).

In searches in the state of the art, both in patent and non-patent documents, the following documents were found dealing with the subject which, in the eyes of the inventors, do not reveal or suggest the objects of the present invention.

[0012] US 2005255193 A1 entitled "Fermented milk drinks and foods and processes for producing the same" discloses fermented milk beverages and foods that contain fermented milk components obtained by fermentation with lactic acid bacteria together with a factor of growth for the lactic acid bacteria chosen from ginger extract, tea extract, green onion extract, or oleic acid and its derivatives. However, the document does not disclose or suggest the use of Z zerumbet extract in a functional food composition.

Document CN 102422883 A, entitled "Yoghourt with ginger extract and preparation method thereof" deals with the preparation of yogurt, particularly the preparation of yogurt with ginger extract, and a method of preparation thereof. Ginger from said patent application, on a basis of 100 parts by weight of raw materials, comprises: 80-90 parts of milk, 0.5-2 parts of ginger extract, 20-80 lactobacilli activity units / kg, and a thickening agent comprising 0.15-0.30 parts pectin and 0.01-0.03 parts guar gum, however, the document does not disclose or suggest the use of Z.zerumbet extract in a composition. Functional food.

Thus, from what is clear from the researched literature, no documents were found anticipating or suggesting the teachings of the present invention, so that the solution proposed here has, in the eyes of the inventors, novelty and inventive activity in relation to the state of the art.

Despite the range of functional food products available in the food industry, the search continues for products with appropriate rheological and consumer-friendly. Allied to this aspect, there is also the search for innovative and diversified flavors.

The challenge of employing plant extracts in the development of a functional food product lies in obtaining a final product that maintains the biological activity of the extract and is viable for daily consumption with organoleptic and rheological properties (eg physicochemical stability, viscosity, microbiological stability, among other properties) acceptable. Therefore, there remains in the art the need to provide functional food compositions containing plant extract while maintaining the biological activity of the extract and the appropriate organoleptic and rheological properties for the final consumer.

Summary of the invention

Accordingly, the present invention aims to solve the constant problems in the prior art by providing: a functional food composition comprising the aqueous extract of Z.zerumbet, manufacturing process of said composition; and also the use of Z. zerumbet extract in the preparation of a functional food composition containing lyophilized or spray dried Z zerumbet aqueous extract, giving the final product rheological properties (such as viscosity) suitable for consumption. , differentiated and palatable taste, and functional properties that Z. zerumbet extract provides to the composition.

The use of freeze-dried or spray-dried Z. zerumbet aqueous extract gives the final product an improvement in organoleptic (such as palatability, odor, texture, among others) and rheological (such as viscosity, for example) properties, as well as concentrating the bioactive components present in the aqueous extract of Z. zerumbet.

Thus, the mere use of Z. zerumbet aqueous extract, ie, which has not undergone drying processes such as lyophilization and spray drying, would not confer organoleptic and rheological properties. expected for, for example, a functional food composition containing said extract.

In a first object, the present invention relates to a functional food composition comprising:

a) fermented milk;

(b) spray dried or lyophilized Z. zerumbet aqueous extract; and c) at least 1% by weight of dairy culture.

In a second object, the present invention provides a process of manufacturing a functional food composition as defined above comprising the steps:

a) standardization of milk solids with added milk powder; (b) pasteurization of the milk obtained in (a);

c) cooling to a temperature ranging from 40 ° C to 50 ° C of pasteurized milk in (b);

d) milk culture inoculum in the milk obtained in c);

e) incubation at a temperature ranging from 40 ° C to 50 ° C in a greenhouse for a time ranging from 3 hours to 5 hours until a pH value of 4 to 5 is reached; and

f) adding lyophilized or spray dried Z. zerumbet extract.

In another object, the present invention discloses the use of Z.zerumbet extract in the preparation of a food composition.

[0023] These and other objects of the invention will be immediately appreciated by those skilled in the art and companies having an interest in the segment, and will be described in sufficient detail for their reproduction in the following description. Detailed Description of the Invention

a) fermented milk;

(b) spray dried or lyophilized Z. zerumbet aqueous extract; and c) at least 1% by weight of milk culture. In one embodiment, the lyophilized Z. zerumbet aqueous extract is in a ratio ranging from 5 wt% to 15 wt%.

In one embodiment, fermented milk is obtained from the fermentation of standardized liquid milk with 15% by weight of milk powder.

In one embodiment, the milk used is milk of bovine origin or soy milk.

In one embodiment, the dairy culture employed comprises at least one bacterium chosen from the genera Lactobacillus, Streptococcus and combinations thereof.

In one embodiment, the dairy culture comprises Streptococcus salivarus subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus.

In one embodiment, the composition further comprises fruit pulp in a proportion of up to 20% by weight.

In one embodiment, the composition further comprises sweetener in a proportion of up to 1.5% by weight.

In one embodiment, the sweetener employed is sucrose.

In one embodiment, the composition further comprises thickening agent in a proportion of up to 1.5% by weight.

In a second object, the present invention provides a food composition manufacturing process as defined above comprising the steps:

d) milk culture inoculum in the milk obtained in c);

e) incubation at a temperature ranging from 40 ° C to 50 ° C in a greenhouse for a time ranging from 3 hours to 5 hours until a pH value of 4 to 5 is reached; and f) adding lyophilized or spray dried Z. zerumbet extract.

In one embodiment, the pasteurization of the milk obtained in a) occurs at a temperature ranging from 70 ° C to 90 ° C for a time ranging from 10 minutes to 60 minutes.

In one embodiment, liquid milk is standardized to 15% by weight of milk powder.

In one embodiment, the lyophilized Z. zerumbet aqueous extract is in a ratio ranging from 5 wt% to 15 wt%.

In one embodiment, the process further comprises the step of adding up to 20% by weight of fruit pulp.

In one embodiment, the process further comprises step of adding thickening agent in a ratio of up to 1.5% by weight.

In one embodiment, the process further comprises step of adding sweetener in a ratio of up to 1.5% by weight.

In another object, the present invention discloses the use of the extract of

Z. zerumbet in the preparation of a functional food composition.

In one embodiment, Z. zerumbet extract is at a concentration of at least 5% by weight in the functional food composition.

In one embodiment, the Z. zerumbet extract is in a concentration range of 5 wt% to 15 wt% in the functional food composition.

In one embodiment, the functional food composition comprises standardized liquid milk with 15 wt% fermented milk powder and at least 1 wt% dairy culture. As previously described in the present patent application, the present invention presents, in a first object, a functional food composition comprising standardized milk with fermented milk powder; freeze-dried or spray dried Zingiber zerumbet aqueous extract; and at least 1% by weight of dairy culture. The functional food composition has functional and / or therapeutic properties.

Pharmacological studies with the freeze-dried aqueous extract obtained from Z. zerumbet rhizomes did not reveal oral toxicity at a dose of 5 to 10 g / kg and showed anti-inflammatory, analgesic, anti-cancer, anti-tumor, cytotoxicity to human cancer neoplastic cell line caused by HERPES virus and antimicrobial activity against strains: Staphylococcus aureus, Escherichia coli "C," Candida albicans, Salmonella London, Shigella sonnei, Micobacterium smegmatis.

The use of spray-dried or lyophilized Z. zerumbet aqueous extract has been found to improve the organoleptic properties (such as palatability, odor, texture, etc.) and rheological properties (such as viscosity, for example), It also concentrates the bioactive components present in the aqueous extract of Z. zerumbet. Thus, the mere use of the Z. zerumbet aqueous extract, ie, which has not undergone drying processes such as lyophilization and spray drying, would not confer the expected organoleptic and rheological properties for, for example, a functional food composition containing the product. said extract.

The composition contains in its formulation zerumbone (present in the extract of Z. zerumbet), which is an antioxidant and flavoring agent, resulting in a product with more physical-chemical stability, better nutritional and functional qualities.

If desired, yogurt may contain fruit pulp added to the composition. The pulp may be of any species with starchy, acidic or sweet flavors. In a second object, the present invention provides a process of manufacturing a functional food composition as defined above comprising the steps of: a) standardizing milk solids with added milk powder; (b) pasteurization of the milk obtained in (a); c) cooling to a temperature ranging from 40 ° C to 50 ° C of pasteurized milk in (b); d) milk culture inoculum in the milk obtained in c); e) incubation at a temperature ranging from 40 ° C to 50 ° C in a greenhouse for a time ranging from 3 hours to 5 hours, until reaching pH 4,6; f) adding lyophilized or spray dried Z. zerumbet aqueous extract. The process has advantages over the state of the art as it utilizes aqueous lyophilized or spray dried Z. zerumbet extract and there is no need to use preservative, thickener or fruit pulp. The addition of preservative, thickener or fruit pulp is optional and the present process results in a satisfactory end product without the addition of such components.

In a third object, the present invention relates to the use of Z.zerumbet extract in the preparation of food compositions, including food compositions comprising dairy derivatives.

The inventive concept common to all objects refers to employing the lyophilized or spray dried Z. zerumbet aqueous extract in a functional food composition.

For purposes of the present invention, the following definitions are used: Functional food composition

[0056] In the context of this patent application, the term "functional food composition" shall be understood to mean any substance or mixture of substances, whether solid, liquid, pasty or in any other suitable form, intended to provide the human body with the elements normal to their formation, maintenance and development, and presenting elements capable of contributing to the maintenance of health and / or reduction in the risk of developing For purposes of the present invention, the definition of functional food composition includes foods that beneficially affect a or more functions in the body, which may have biologically active molecules as components, leading to reduced risk of disease and health maintenance. Non-limiting examples of food compositions compatible with the present invention are: yoghurts, dairy drinks, cheeses, among others.

Dairy Culture

In the context of the present patent application, the term "dairy culture" should be understood as the culture of microorganisms used in the development of fermented dairy products. A non-limiting example of a microorganism that can constitute a dairy culture is the group of lactic acid bacteria, that is, bacteria that perform lactic fermentation. The culture may be comprised of a strain of a bacterial species, for example, or may comprise several strains and / or species. Non-limiting examples of bacterial genera that may be part of the dairy culture are: Lactobacillus, Streptococcus or combinations thereof.

Fruit pulp

[0058] In the context of this patent application, the term "fruit pulp" is to be understood as the product derived from the edible part of pulp fruits. Included in this definition are also pseudo-fruits and berries. Non-limiting examples of pulpy fruits include: strawberry, pineapple, acerola, blackberry, cocoa, cashew, cashew, green coconut, cupuacu, raspberry, guava, soursop, kiwi, orange, lemon, papaya, mango, passion fruit, watermelon, melon, peach , tamarind, tangerine, umbu, grape, among others. Fruit pulp may be obtained from one or more pulpy fruits, the mixture between pulps of different fruits being compatible with the present invention.

Sweetener

In the context of this patent application, the term "sweetener" should be understood as synthetic or natural substances that give the food a sweet taste. Also in the context of the present patent application, Included in the definition of sweeteners are natural sweeteners such as sucrose and fructose, for example.

Example 1. Preferred Embodiment

[0060] The examples shown herein are intended solely to exemplify one of the numerous ways of carrying out the invention, but without limiting the scope thereof.

Example I - Preparation of a yoghurt containing freeze dried Z. zerumbet aqueous extract

Yogurt with lyophilized aqueous extract or spray drying was composed of 70 wt% milk (bovine origin) standardized with 15 wt% milk powder, 20 wt% fruit pulp and 10 wt% Z. zerumbet extract. For yogurt production with soy milk, the concentration of soluble solids was increased with 0.5% by weight of yoghurt thickener.

Fermentation of standardized milk occurred with the mixed dairy bacteria of the genera Lactobacillus and Streptoccocus at a concentration of 1% by weight (Fermentech brand). The incubation temperature ranges from 40-50 ° C, preferably from 42-43 ° C, and the incubation time range may range from 3 to 5 hours until pH 4.6.

After obtaining fermented milk, 20% by weight of fruit pulp (pasteurized at 98 ° C for 5 min.), 10% by weight of Z.zerumbet extract, and 0.5% by weight were added. of refined sugar, these will be homogenized in order to obtain a uniform mixture.

Fruit pulp can be of any species, with starchy, acidic or sweet flavors.

Process for obtaining Z. zerumbet extract

The essential oils obtained by hydrodistillation and steam dragging, using the modified Clevenger apparatus and the dichloromethane (DCM) and methanolic (MeOH) extracts, were evaluated and the highest yield was from the DCM extract, but with a lower degree of dehydration. purity. The essential oil obtained by steam distillation provided the lowest yield, but with high purity (97%) of the Zerumbona product. The extracts obtained were characterized in relation to the yield and content of the sesquiterpene compound by UV-visible absorbance spectrophotometry, HPLC, gas chromatography and ¹ H NMR.

13 ', C.

Characterization and analysis of yogurt obtained

The physicochemical characterization of yoghurt containing lyophilized aqueous extract of Z. zerumbet is described in Table 1.

Table 1: Physicochemical characterization of yoghurt containing lyophilized aqueous extract of Z. zerumbet

Parameters (%) Results obtained

Acidity 0.37 ± 0.12

PH 4.7 ± 0.32

Gray 4.00 ± 0.14

Proteins 8.87 ± 0.03

[0069] All physical and chemical parameters are in compliance with the legislation for yoghurt and fermented milk.

Table 2 shows that the viscosity increased with the addition of the lyophilized aqueous extract, which is probably due to its action of interacting with water, forming microcrystals, making the mixture more creamy and soft.

Table 2: Comparison of viscosity values between yoghurt containing freeze dried Z. zerumbet aqueous extract and yoghurt without extract (natural)

Yoghurts Result obtained

Yoghurt with Extract 1286.13 mm ²

Natural Yogurt (without extract) 899.35 mm ²

[0072] Yogurt has been made within hygiene and sanity standards and is free from any contamination by food pathogenic bacteria as expressed in the following table:

Such results are satisfactory as they meet the minimum quality requirements for human consumption.

Those skilled in the art will enhance the knowledge presented herein and may reproduce the invention in the embodiments disclosed and in other embodiments within the scope of the appended claims.

Claims

FUNCTIONAL FOOD COMPOSITION, MANUFACTURING PROCESS AND USE OF ZLNGIBER ZERUMBET EXTRACT

1. Functional food composition comprising (a) fermented milk;

Composition according to Claim 1, characterized in that the lyophilized Z. zerumbet aqueous extract is in a proportion ranging from 5 wt% to 15 wt%.

Composition according to Claim 1 or 2, characterized in that the milk culture employed consists of at least one bacterium chosen from the genera Lactobacillus, Streptococcus and combinations thereof.

Composition according to any one of Claims 1 to 3, characterized in that it further comprises fruit pulp in a proportion of up to 20% by weight.

Composition according to any one of Claims 1 to 4, characterized in that it further comprises sweetener in a proportion of up to 1.5% by weight.

Composition according to any one of Claims 1 to 5, characterized in that it further comprises thickening agent in a proportion of up to 1.5% by weight.

Process for the manufacture of a functional food composition as defined in any one of claims 1 to 6, characterized in that it comprises the steps:

a) standardization of milk solids with added milk powder;

(b) pasteurization of the milk obtained in (a);

c) cooling to a temperature ranging from 40 ° C to 50 ° C of pasteurized milk in (b); d) milk culture inoculum in the milk obtained in c);

f) adding lyophilized or spray dried Z. zerumbet extract.

Process according to Claim 7, characterized in that the freeze-dried aqueous extract of Z.zerumbet is in a ratio ranging from 5 wt% to 15 wt%.

Process according to Claim 7 or 8, further comprising the step of adding up to 20% by weight of fruit pulp.

Process according to any one of Claims 7 to 9, characterized in that it further comprises thickening agent addition step in a proportion of up to 1.5% by weight.

A process according to any one of claims 7 to 10, further comprising a step of adding sweetener in a proportion of up to 1.5% by weight.

12. Use of Z. zerumbet extract characterized in that it is in the preparation of a functional food composition.

Use according to claim 12, characterized in that the extract is in a concentration of at least 5% by weight in the functional food composition.

Use according to claim 12 or 13, characterized in that the functional food composition comprises standardized liquid milk containing 15% by weight of powdered and fermented milk and at least 1% by weight of milk culture.