WO2017176103A1 - Sphères de spiruline et/ou nutraceutiques imperméables dans des milieux aqueux destinées à être incorporées dans des matrices alimentaires, méthodes et procédés de production desdites sphères - Google Patents

Sphères de spiruline et/ou nutraceutiques imperméables dans des milieux aqueux destinées à être incorporées dans des matrices alimentaires, méthodes et procédés de production desdites sphères Download PDF

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Publication number
WO2017176103A1
WO2017176103A1 PCT/MX2016/000084 MX2016000084W WO2017176103A1 WO 2017176103 A1 WO2017176103 A1 WO 2017176103A1 MX 2016000084 W MX2016000084 W MX 2016000084W WO 2017176103 A1 WO2017176103 A1 WO 2017176103A1
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WO
WIPO (PCT)
Prior art keywords
spheres
wax
spirulina
nutraceutical
mixture
Prior art date
Application number
PCT/MX2016/000084
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English (en)
Spanish (es)
Inventor
Salvador TOVAR LÓPEZ
Verónica Anais RODRÍGUEZ ANDRADE
César Osmar REYES SALAZAR
Luis Francisco GARCÍA MANRÍQUEZ
María Fernanda MEDINA GARCÍA
Fernando José HERNÁNDEZ DE LA PEÑA
Original Assignee
Tovar López Salvador
Rodríguez Andrade Verónica Anais
Reyes Salazar César Osmar
García Manríquez Luis Francisco
Medina García María Fernanda
Hernández De La Peña Fernando José
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tovar López Salvador, Rodríguez Andrade Verónica Anais, Reyes Salazar César Osmar, García Manríquez Luis Francisco, Medina García María Fernanda, Hernández De La Peña Fernando José filed Critical Tovar López Salvador
Publication of WO2017176103A1 publication Critical patent/WO2017176103A1/fr

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Classifications

    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
    • A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals

Definitions

  • the present invention relates to the food industry in general, in particular it falls in the field of food technology and engineering and the development of new food products and more specifically refers to a composition of spirulina spheres and / or any nutraceutical that can be incorporated into food matrices.
  • the composition of the mentioned spheres keeps the spirulina and / or nutraceuticals inside it stable, protecting it from the medium that contains them, since it is totally isolated from it. Leaving as a result a product with its nutritional value intact and a pleasant organoleptic sensation.
  • the present one includes the methods and processes of production of the spirulina and / or waterproof nutraceutical spheres, which can be added to health care products, food and beverages protecting the active ingredient in the medium that contains it.
  • nutraceuticals such as omega 3, spirulina and other microalgae, have an unpleasant taste and smell.
  • nutraceuticals and / or biomolecules when in contact with aqueous media, degrade over time due to changes in pH that may exist in the liquid or food matrix that contains them, which makes them lose their properties.
  • Spirulina is a cyanophyte. There is controversy between considering it as a bacterium or an algae, although traditionally it used to be studied as a cyanophilic or blue-green algae, currently it is studied with prokaryotes (bacteria).
  • Spirulina received this name by the peculiar shape of its talus, and for a time it was considered framed within the genus Spirulm ' a sp., Currently they are framed under the genus Arthrospira sp.
  • This prokaryotic organism contains within its cells a single molecule of DNA or nucleic acid, and on the periphery are the thylakoid membranes that contain chlorophyll thanks to the one who perform photosynthesis. In addition, they also have granules of polyphosphate, glycogen and cyanophyllin that are responsible for the high protein content of this cyanobacterium.
  • Spirulina has served as a food resource throughout the history of man. Spirulina has become fashionable as a nutritional supplement to unbalanced diets. The consumption of spirulina is a contribution to the daily diet of interest due to its high protein and mineral content.
  • Vitamin A contribution important for blood transport and vision, for example.
  • Beta-carotene containing spirulina It is useful to protect the skin from the effect of the sun by stimulating the secretion of melanin.
  • ⁇ Provides minerals such as calcium, phosphorus, iron, manganese, chromium, magnesium, zinc, germanium and copper. ⁇ Acts on prostaglandins getting an anti-inflammatory effect that is good for diseases such as arthritis
  • ⁇ Spirulina can be an ally to lose weight, since it has a high content of phenylalanine, an amino acid that is attributed the property of decreasing the sensation of hunger
  • spirulina The most common form of spirulina consumption is through tablets, capsules and powder.
  • the problem that all these presentations have is that spirulina has an unpleasant taste and smell, it has a characteristic intense green color, in addition to that spirulina is a product of difficult dissolution in aqueous media.
  • spirulina powder when it is added to any aqueous medium, the organoleptic characteristics of the medium in which it is placed change. The liquid changes to an intense green color, its consistency becomes more viscous and changes the original smell and taste of the liquid.
  • the disadvantages of tablets and capsules are that many people are not able to take tablets or capsules because of the size they represent. And finally, some of the capsules and tablets have an unpleasant smell and taste.
  • the encapsulation techniques with matrices of biopolymers have the characteristic of being porous, so there is a diffusion of compounds from the inside of the sphere to the outside, changing the organoleptic properties of the liquid or food matrix that contains them.
  • sodium alginate is an agent that is used as an encapsulant, and is characterized by forming a porous layer, which, being in contact with an aqueous medium such as water allows substances of equal or smaller size to escape. pore, from the inside of the capsule to the outside and vice versa.
  • Another way in which substances are encapsulated is by making a mixture of sodium alginate and chitosan and / or carrageenan, which although the porosity of the sphere decreases, some substances continue to leak.
  • the matrix that is formed thanks to the biopolymers is coated by a unique method with a wax-based hydrophobic coating, which gives it impermeability properties in any aqueous medium. So avoid osmosis or diffusion of substances from inside the sphere to the outside and vice versa.
  • gels made from biopolymers are used as a porous matrix, due to their ability to release so prolonged the compounds that are inside, in our invention aims to have spirulina spheres completely sealed in an aqueous medium, which do not release components from the inside to the outside and vice versa.
  • our invention does not fully use this method of spherification or sterilization, some of the ingredients mentioned in its formulation are used. However, they are part of the known technique of traditional microencapsulation in which sodium alginate and calcium chloride are used, which is in the public domain. In addition, we do not use chitosan as a coating, nor in any part of the process since the object of our invention differs with that of the process, which is to protect spirulina and / or any nutraceutical to avoid its taste and smell, as well as maintain the integrity of nutrients isolated from aqueous media.
  • gels made from biopolymers are used as a porous matrix, due to their ability to release the compounds that are inside them for a long time, in our invention it aims to have spirulina spheres completely sealed in an aqueous medium, which they do not release components from the inside to the outside and vice versa.
  • Our invention emphasizes the process for Wax coating that has the sphere, which eliminates the porosity of the matrix, keeping the contents inside intact and without leaks to the liquid / external environment. What is intended and seeks to avoid, is the leakage of the content of the sphere to the external environment.
  • gels made from biopolymers are used as a porous matrix, due to their ability to release the compounds that are inside them for a long time, in our invention it aims to have spirulina spheres completely sealed in an aqueous medium, which they do not release components from the inside to the outside and vice versa.
  • the main objective of the present invention is to make spheulin spheres and / or any nutraceuticals impermeable in aqueous media available for incorporation into matrices. foodstuffs, their methods and processes of production of said spheres, which avoids the diffusion of components of high nutritional value that spirulina possesses and / or any nutraceutical from the inside of the sphere towards the food matrix and in this way fully preserve its nutritional value
  • Another object of the invention is to make said waterproof spirulina spheres available in aqueous media to be incorporated into food matrices, their methods and production processes of said spheres, which also prevents the change of organoleptic properties (odor, taste, color and viscosity) of the food liquid or matrix in which the spheres are contained, thus masking the unpleasant sensory perception that spirulina and / or any nutraceutical presents, both in the spheres and in the food matrix in which they are found.
  • Another object of the invention is to make said waterproof spirulina spheres available in aqueous media to be incorporated into food matrices, their methods and production processes of said spheres, whose spheres do not dissolve in the food matrix offering a more pleasant presentation to the consumer.
  • Another object of the invention is to make said waterproof spirulina spheres available in aqueous media to be incorporated into food matrices, their production methods and processes. of said spheres, where the spheres are waterproof, thanks to the hydrophobic coating that prevents substances from escaping from the inside of the sphere to the outside and vice versa.
  • Another objective of the invention is to make available the methods and processes of production of spirulina and / or nutraceutical spheres that are practical and efficient.
  • the invention involves the constitution of waterproofed spheres that internally protect spirulina and / or nutraceuticals; an encapsulation and coating method for spirulina and / or any other nutraceutical that generates spheres that can be incorporated into any food and beverage.
  • the invention also involves the process to encapsulate which is through a spherification and coating that allows to protect and isolate a wide variety of nutrients, for example, proteins, vitamins, algae, powders, extracts, flavors, etc., thus improving perception Organoleptic food.
  • the spheres generated can have different forms geometric, being the natural form of the process, the drop or sphere, although they can also adopt other geometric shapes by means of an additional mold or process to achieve the desired shape.
  • the size of the spheres the average is around 0.4-0.7 cm in diameter, however, it is possible to make them in sizes outside the mentioned range, since the size and shape of the spheres is easily modifiable by various methods.
  • the structure of the sphere is constituted by a matrix or support that serves as scaffolding to trap the ingredient (spirulina and / or nutraceutical) of interest inside.
  • the materials used to form the matrix of the sphere can be one or a combination of organic biopolymers such as agar, grenetine, alginates and carrageenans, although it is not limited to the aforementioned biopolymers.
  • organic biopolymers such as agar, grenetine, alginates and carrageenans, although it is not limited to the aforementioned biopolymers.
  • the characteristics of the matrix formed is that it is porous, because of the networks that are formed.
  • a coating consisting of a plasticizer and another hydrophobic coating based on one or more waxes such as beeswax, carnauba and candelilla is added, although it is not limited to the aforementioned waxes, which confer airtight properties to the sphere
  • the coated sphere is impermeable in aqueous media and it is possible to add to any food matrix without osmosis or diffusion of the components of the interior of the sphere to the external environment in which they are located and vice versa.
  • Coatings to form the outer layer include one or a mixture of two or more, but is not limited to: beeswax, candelilla wax, shellac (Shellac), carnauba wax, microcrystalline wax, rice germ wax, esters of montanic acid, Lanolin, oxidized polyethylene wax and cheese wax.
  • Materials or biopolymers to form the matrix include one or a mixture of two or more, but is not limited to: agar agar, carrageenans, alginates, guar gum, acacia gum, pectin, cellulose, methyl cellulose, collagen, grenetine, pectin , starch, caseinate, zein, casein, agar-agar, guar gum and tragacanth gum.
  • Said at least one nutraceutical is selected from the group consisting of vitamins, minerals, antioxidants, proteins, amino acids, beneficial microorganisms, enzymes, prebiotics, probiotics, herbal extracts, nutritional supplements, algae, fatty acids such as omega 3 (EPA and DHA) and any nutraceutical agent or mixtures thereof.
  • the invention provides the method for the production of said spheres, in which one or more of the aforementioned biopolymers is used to form the matrix or sphere and subsequently a coating is added by a process that places the wax in the sphere.
  • the method is to produce waterproof spheres in media aqueous and / or food matrices preparing a first solution defined by mixing water with bio idols h id roff lieos, spirulina and / or at least one nutraceutical, heating and stirring until homogenizing and subsequently dripping the first solution into at least one solution of calcium lactate, calcium chloride, edible oil or any immiscible liquid with the first solution or mixture thereof, to gel and form the porous surface spheres and coat the spheres with at least one wax and g I i zero I with stirring and heating.
  • Said hydrophilic biopollmeros of spirulina support and / or some nutraceutical are selected from the group consisting of agar agar, carrageenan, alginates, guar gum, acacia gum, pectin, cellulose, methyl cellulose, collagen, grenetina, pectin, starch, caseinate, zein, casein, agar-agar, guar gum, tragacanth gum or mixtures thereof.
  • Said at least one coating wax of said spheres is Select from the group consisting of beeswax, candelilla wax, shellac (Shellac), carnauba wax, microcrystalline wax, paraffin, rice germ wax, montanic acid esters, Lanolin, oxidized polyethylene wax, cheese wax or mixtures thereof.
  • Said at least one nutraceutical is selected from the group consisting of vitamins, minerals, antioxidants, proteins, amino acids, beneficial microorganisms, enzymes, prebiotics, probiotics, herbal extracts, nutritional supplements, algae, fatty acids such as omega 3 (EPA and DHA) and any nutraceutical agent or mixtures thereof.
  • the invention also involves a process for the waxing of spirulina spheres and / or any nutraceutical to form a protective and sealing layer of said spheres and avoid osmosis or diffusion of substances from inside the sphere to the outside and vice versa, which is characterized for understanding the stages of:
  • Said at least one coating wax of said spheres is selected from the group consisting of beeswax, candelilla wax, shellac (Shellac), carnauba wax, microcrystalline wax, paraffin, rice germ wax, montanic acid esters, Lanolin, oxidized polyethylene wax, cheese wax or mixtures thereof.
  • said plasticizer consists of glycerol.
  • Example 2 If it is desired to make 300 ml of the spherifying mixture, 300 ml of water, 3 g of carrageenan iota, 2.4 g of sodium alginate and 24 g of spirulina and / or nutraceutical are prepared;
  • the process for the production of spirulina spheres by temperature gelation, impermeable in aqueous media consists of the following steps:
  • Example 2 If it is desired to make 300 ml of the mixture to be spherified, 300 ml of water, 3 g of carrageenan iota, 2.4 g of agar agar and 24 g of spirulina and / or nutraceutical are prepared;
  • f) add to the spheres of subsection "e" a mixture of: a selected wax of carnauba, candelilla, bee or combinations thereof, in a proportion of 3% / weight to 5% / weight with respect to the total weight of the product (spheres) and glycerol in a proportion of 15% / weight to 20% / weight with respect to the total weight of the product (spheres), with rotating movement of the spheres and heating at a temperature between 55 ° C and 90 ° C , and at a speed of 10 to 35 RPM for a time of between 3 to 10 minutes until the wax layer covers the spheres and is visibly uniform;
  • a mixture of carnauba, candelilla or beeswax is prepared in a proportion of 3% to 5% on the weight of the final total product of the pearls obtained plus glycerol in proportion of 15 to 20% of the total weight of the product (spheres), to be added in a rotating
  • the speed of rotation of the drum motor must be regulated by means of a regulator to rotate at 10-35 RPM (revolutions per minute) so that the heat and the contents of the drum are distributed evenly inside the device thanks to the rotational movement.
  • RPM revolutions per minute
  • the spirulina spheres are added, and it is ensured that the rotary movement is kept constant, for 3 to 10 minutes, until the layer of wax covering the spheres or beads Spirulina, be visually uniform in most.
  • the spirulina spheres coated with the wax are ready to be added to the beverage or aqueous medium, the spirulina being protected from the aqueous medium in which they are placed.
  • the invention also provides a beverage, an aqueous food medium or a food matrix that is characterized by including spirulina and / or nutraceutical spheres as described.
  • a beverage an aqueous food medium or a food matrix that is characterized by including spirulina and / or nutraceutical spheres as described.
  • Figure 1 shows a spirulina and / or nutraceutical sphere finished with a cut that shows the different layers that conform it, in accordance with the present invention.
  • the waterproofed spirulina and / or nutraceutical spheres 1 consist of a core 2 made up of spirulina and / or any nutraceutical with biopolymers (sodium alginate and carotagenin iota pbr mention some but not limited to these) that form a porous matrix in at least one solution of calcium lactate, calcium chloride or edible oil, or mixtures thereof and an outer coating layer 3 of a wax (carnauba, bee, candelilla or mixture thereof, but not limited to the mentioned waxes) and glycerin as a plasticizer that covers the porous surface of the matrix and gives it impermeability, avoiding osmosis or diffusion of substances from inside the sphere to the outside and vice versa.
  • biopolymers sodium alginate and carotagenin iota pbr mention some but not limited to these
  • compositions of the spirulina spheres impermeable in aqueous media and / or food matrix show compositions of the spirulina spheres impermeable in aqueous media and / or food matrix.
  • Powdered alginate was added in a proportion of 0.5% to 1.5% with respect to a volume (mi) of water used, stirring until the alginate dissolved completely; the temperature was raised in a range of 40 ° C to 90 ° C, to speed up the process.
  • the alginate solution was allowed to cool until room temperature was reached and 0.1% to 10% grams of spirulina and / or nutraceutical was added based on the volume (mi) of mixture.
  • a calcium chloride solution was prepared, adding 0.5% to 10% calcium chloride based on the volume of water.
  • a drip precipitation device was filled with the mixture of point 2, and slowly precipitated, drop by drop the content in the calcium chloride solution.
  • the spheres of the droplet size were formed with spirulina and / or nutraceutical inside.
  • alginate spheres containing spirulin a and / or nutraceuticals were coated with carnauba wax by a process similar to the coating of chewing gums and soft candies.
  • the alginate sphere with spirulina and / or nutraceutical content has a nutrient leak to the aqueous medium in which it is located, a way to stop this process was implemented by a wax coating that can be selected from carnauba wax, wax of candelilla, beeswax or mixtures thereof.
  • Carotagenin iota was added in a proportion of 0.5% to 1.5% and alginate powder in proportion of 0.5% to 1.5% with respect to a volume (mi) of water used, stirring until the alginate dissolved completely; the temperature was raised in a range of 40 ° C to 90 ° C, to speed up the process.
  • a calcium lactate solution was prepared, adding 0.5% to 10% calcium lactate based on volume of water.
  • a drip precipitation device was filled with the mixture of point 2, and slowly precipitated, drop by drop the content in the calcium lactate solution.
  • the spheres of the droplet size were formed with spirulina and / or nutraceuticals inside.
  • Spirulina-containing spheres were coated with carnauba wax by a process similar to the coating of chewing gums and soft candies.
  • Food grade oil is cooled to a temperature between -10 ° C to 20 "C or before it freezes.
  • a drip precipitation device was filled with the mixture of point 2, and slowly precipitated, drop by drop the content in the edible oil solution. 5.
  • the droplet-sized spheres were formed with spirulina and / or nutraceuticals inside.
  • Alginate spheres with spirulina and / or nutraceutical content were coated with carnauba wax by a process similar to the coating of chewing gums and soft candies.
  • a way to stop this process was implemented by a wax coating that can be selected from carnauba wax , candelilla wax, beeswax or mixtures thereof.

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  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne des sphères de spiruline et/ou à au moins un nutraceutique, imperméables dans des milieux aqueux et/ou n'importe quelle matrice alimentaire, prévues pour être incorporées dans n'importe quel type d'aliment et de boisson, les méthodes et procédés de production desdites sphères; lesquelles sphères sont formées d'un ou plusieurs ingrédients (spiruline et/ou n'importe quel nutraceutique), d'un ou plusieurs biopolymères comme matrice, par exemple, les carraghénanes, l'agar-agar et l'alginate pour n'en citer que quelques uns et d'un revêtement hydrophobe à base de cires par exemple, la cire de carnauba, la cire de candelilla ou d'abeille pour n'en citer que quelques unes et la glycérine, ceci permettant de rendre les sphères hermétiques et d'éviter l'osmose et la diffusion des constituants du noyau de la sphère dans le milieu externe quand elles se trouvent dans un milieu aqueux et/ou une matrice alimentaire; grâce à l'encapsulage hermétique de la sphère, il est possible de protéger les nutriments qui se situent à l'intérieur et d'éviter que les saveurs désagréables dérivées de la spiruline et/ou de n'importe quel nutraceutique soient perceptibles quand les sphères sont ingérées; lesdites sphères sont rondes du fait de la nature de la méthode de production mais il est possible d'obtenir, par manipulation, n'importe quelle forme géométrique et n'importe quelle taille.
PCT/MX2016/000084 2016-04-05 2016-08-22 Sphères de spiruline et/ou nutraceutiques imperméables dans des milieux aqueux destinées à être incorporées dans des matrices alimentaires, méthodes et procédés de production desdites sphères WO2017176103A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MX2016004364A MX2016004364A (es) 2016-04-05 2016-04-05 Esferas de espirulina y/o nutraceuticos impermeables en medios acuosos para incorporarse en matrices alimenticias, sus metodos y procesos de produccion de dichas esferas.
MXMX/A/2016/004364 2016-04-05

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WO2017176103A1 true WO2017176103A1 (fr) 2017-10-12

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3122575A1 (fr) * 2021-05-05 2022-11-11 Gabrielle De La Goublaye De Nantois Capsules molles cosmétiques

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5023108A (en) * 1986-01-13 1991-06-11 Research Corporation Aqueous dispersions of waxes and lipids for pharmaceutical coating
CN101322568A (zh) * 2008-06-23 2008-12-17 山东轻工业学院 一种螺旋藻微胶囊及其制备方法
WO2015035513A1 (fr) * 2013-09-13 2015-03-19 Phood Station Produits alimentaires encapsulés et procédés pour les fabriquer

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5023108A (en) * 1986-01-13 1991-06-11 Research Corporation Aqueous dispersions of waxes and lipids for pharmaceutical coating
CN101322568A (zh) * 2008-06-23 2008-12-17 山东轻工业学院 一种螺旋藻微胶囊及其制备方法
WO2015035513A1 (fr) * 2013-09-13 2015-03-19 Phood Station Produits alimentaires encapsulés et procédés pour les fabriquer

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3122575A1 (fr) * 2021-05-05 2022-11-11 Gabrielle De La Goublaye De Nantois Capsules molles cosmétiques

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