WO2019025879A1 - Nanoparticles comprising plant oil and proteins that are micro-encapsulated in powder - Google Patents

Nanoparticles comprising plant oil and proteins that are micro-encapsulated in powder Download PDF

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Publication number
WO2019025879A1
WO2019025879A1 PCT/IB2018/054556 IB2018054556W WO2019025879A1 WO 2019025879 A1 WO2019025879 A1 WO 2019025879A1 IB 2018054556 W IB2018054556 W IB 2018054556W WO 2019025879 A1 WO2019025879 A1 WO 2019025879A1
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Prior art keywords
protein
composition
nanoparticles
proteins
vegetable oil
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PCT/IB2018/054556
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Spanish (es)
French (fr)
Inventor
Gustavo Rafael Hernandez Sandoval
Diana Rivera Ciro
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Alsec Alimentos Secos S.A.S.,
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Publication of WO2019025879A1 publication Critical patent/WO2019025879A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • 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
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons

Definitions

  • the present invention relates to nanoparticles comprising vegeta! and microencapsulated proteins for applications in the pharmaceutical, food and cosmetic fields.
  • the present invention relates to microencapsulates of vegetable oil nanoparticles and proteins characterized in that it comprises a mixture of vegetable oil and acceptable proteins and carriers for the pharmaceutical, cosmetic and food line where the nanoparticles have a particle size between 50 and 600 nm and They have applications in the field of pharmacy, food and cosmetics.
  • the consumption of fat is widely known in the world because it is required for various applications, mainly in the area of food.
  • the food fat may be of animal or vegetable origin. They are usually solid or liquid lipids. Fats play an important role in nutrition, but their excessive consumption leads to forms of malnutrition giving rise to obesity. However, fats and oils are considered necessary for food. In recent times, animal fats and oils have been displaced by vegetable fats and oils because their impact is lower, in terms of cholesterol production in the human body. Vegetable oil as an organic compound is obtained from seeds or other parts of plants where oil or fat accumulates as an energy source.
  • Vegetable oil can come from a wide variety of fruits or seeds such as olives, sunflowers, palm of both fruit and seed, avocados from both pulp and seed, soybeans, sesame seeds, peanuts, rice, corn, flaxseed oil. linseed), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter and mixture thereof. All these vegetable oils and fats are rich in mono or polyunsaturated fatty acids important for the transformation of fat in the human body. In the field of cooking, fats and oils help in the cooking process and use animal gauzes such as butter, margarine, butter, meat fat (fat from roast beef), tallow and grease (white fat). which covers the tissues of the pig's small intestine). Also used oils such as olive oil, corn oil, peanut oil, sunflower oil, soybean oil, coconut oil, palm oil and walnut.
  • WO2016 / 013582 reports fat and oil compositions, which may be in powder form and where the compositions contain triglycerides. However, no. reports or suggests particle sizes or nanoparticle encapsulation.
  • the food industry proposes day by day solutions to reduce the added amounts of fats and oils to the products finished foods so that consumers have options that can help their health.
  • the present invention makes a significant contribution to the state of the art, as it presents an ingredient in poico with a technological functionality for applications in the bakery lines since it is a product that decreases up to 60% the fat content that takes the process of making bakery products without altering the sensory and organoleptic characteristics of the same.
  • the problem solved by the applicant is to supply nanoparticles in vegetable oil powder and proteins to be able to take them to applications to any product or matrix where the particles have greater bioavailability improving the organoleptic, sensory and / or nutritional conditions, since , in this way, it is possible to reduce the fat content in the final product in bakery products, sausages, cakes and improve the humectation in hand and skin creams and improve the absorption of active compounds of fat-soluble medicaments.
  • Figure 1 shows a curve showing the elastic modulus G '(red line) and viscous modulus G "(blue line), and the phase angle (green line) with the temperature of the present powder composition.
  • Figure 2 shows the presentation and final appearance of the powder comprising the microencapsulated nanoparticles.
  • the present invention is directed to a product that is microencapsulated nanoparticles of a vegetable oil with proteins.
  • the nanoparticles according to the invention have a size between 50 and 600 nm, these nanoparticles are comprised of vegetable oil such as palm oil, ca ⁇ ola, olive, linseed, sacha inchi, sunflower, soybean, almond, wheat, avocado, peanuts, almonds, peanuts, coconut, cocoa butter and mixtures thereof, preferably palm oil in proportions of 5% -90% in the composition.
  • vegetable oil such as palm oil, ca ⁇ ola, olive, linseed, sacha inchi, sunflower, soybean, almond, wheat, avocado, peanuts, almonds, peanuts, coconut, cocoa butter and mixtures thereof, preferably palm oil in proportions of 5% -90% in the composition.
  • the microencapsulated nanoparticles of the present invention further comprises proteins such as milk protein, animal protein, vegetable protein and microbial protein and mixtures thereof, wherein the proportion of the Protein with respect to vegetable oil in the composition is from 1% to 90% by weight.
  • the milk protein is selected from sodium caseinate, calcium caseinate, serum proteins, lactalbumin and lactoglobulin, and the vegetable proteins are selected from soy protein, pea protein, wheat protein.
  • the animal protein is selected from ovalbumin and ovoglobulin and the microbial protein is selected from yeast biomass protein and biomass from bacteria such as lactobacillus.
  • the preferred proteins may be sodium caseinate, calcium caseinate, lactoaibumin, lactoglobulin, gelatin, soybean, pea, lentil, preferably, sodium and calcium caseinate or mixtures thereof. , preferably in proportions within the composition of 1% -90%.
  • encapsulating materials as the name implies, are the components that with the help of other excipients encapsulate the active ingredient of vegetable oil and proteins.
  • encapsulating materials that can be used in the present invention are: gums whose source can be xanthan gum, gum arabic, carrageenan; carbohydrates selected from native maize starch, cassava, potato, quinoa flour, wheat, starches, modified starches, by acetylation of corn starch, cassava, potato, preferably in proportions of 1% -20% of the composition.
  • the encapsulating material for the microencapsulated nanoparticle preparations of vegetable oil and protein according to the present invention may include, but not be limited to, dextrins, matodextrins with ⁇ dextrose equivalent) DE 4-7, 10-12, 18-20 and 30-45; preferably maltodextrins with DE 18-20, in proportions of 1% - 20% in the composition.
  • the stabilizers for the microencapsulated nanoparticle preparations of vegetable oil and protein according to the present invention may include, but are not limited to, mono and di glycerides, carboxymethyl cellulose and derivatives; gums such as arabic, xanthan, guar, geilan, tara, cellulose, garrafin, tragacanth, karaya, mesquite, sodium alginate, carrageenan and mixtures thereof.
  • the stabilizers which can be used in the invention are mono and diglycerides of fatty acids, starches modified by acetylation in proportions of 0.1% to 10% within the composition.
  • Emulsifiers for the preparations of microencapsulated nanoparticles of vegetable oil and protein according to the present invention can include, but not be limited to, stearins, oleins, phospholipids, glycerides, alpha and monoglycerides of fatty acids, polyoxyethylene sorbitan mono-oleate in the numbers 20 , 40, 60 and 80, sorbitan esters in numbers 20, 40, 60 and 80 preferably tween 80 (polysorbate 80 NF or polyoxyethylene sorbitan monooleate 80) and span 80 (sorbitan monoleate or mono-9-octadecanoate of (Z ) -sorbitano).
  • emulsifiers surfactants or surfactants
  • sorbitan esters in the numbers 20, 40, 60 and 80, or mixtures thereof, in proportions of 0.1% -10% within the composition.
  • Said pH regulators for microencapsulated nanoparticle preparations of vegetable oil and protein according to the present invention may include, but are not limited to sodium, potassium mono, di and tri polyphosphates, buffer solutions such as sodium citrate. or potassium in proportions of 0.1% - 5% within the composition.
  • microencapsulated nanoparticles of the present invention are obtained by a process that combines the steps of nanotechnology (nanoemulsion formation), microencapsulation and spray drying where nanotechnology comprises the preparation of nanoemulsion.
  • nanotechnology comprises the preparation of nanoemulsion.
  • liquid and solid materials are integrated, by increasing the temperature of 20 ° C-100 ° C, high revolutions of 1000 - 20,000 rpm for 10 -30 minutes and application of high pressures of 500-5000 psi.
  • the nano emulsion which is then microencapsulated by spray drying at inlet temperatures of 170 ° C-300 ° C and outflow of 80 ° C-120 ° C, where a powder with microencapsulated particles is obtained in sizes of 50- 700 micrometers and within these capsules are contained lipid and protein particles in sizes of 50-600 nanometers.
  • the finished product according to the present invention when it is part of a process and mixture of ingredients for bakery products, makes the difference as it is a product that, when added to powder, provides greater water absorption capacity and less mechanical work in the process of mixed. It was surprisingly found that the dosage replaces 60% of the fat part of the bread with respect to a traditional formulation.
  • the ingredient has a better interaction with the proteins of the flours, which allows greater elasticity and less breakage of the protein fibers, which finally improves the appearance of the product (greater volume, preserving the structure and firmness of the crumb) and the yield of units increases decreasing mass losses after baking.
  • the hands When applied in powder on the skin and rubbed by friction, the hands generate a creamy and moisturizing sensation that is better absorbed by the skin and maintains a more moisturizing protection for longer than a conventional hand cream.

Abstract

The present invention relates to microencapsulated nanoparticles of palm oil and protein, characterised in that they comprise an extract of palm oil and protein and pharmaceutically acceptable carriers, wherein the nanoparticles have a particle size between 50 and 600 nm and have uses in the fields of pharmacy, food and cosmetics.

Description

NANOPARTICULAS QUE COMPRENDEN ACEITE VEGETAL Y PROTEÍNAS QUE A SU VEZ ESTAN 1CROENCAPSULADAS EN POLVO  NANOPARTICLES THAT INCLUDE VEGETABLE OIL AND PROTEINS WHICH IN HIS TIME ARE 1CROENCAPULATED IN POWDER
CAMPO DE LA INVENCIÓN FIELD OF THE INVENTION
La presente invención se refiere a nanopartículas que comprenden aceite vegeta! y proteínas microencapsuladas para aplicaciones en campo farmacéutico, alimentos y cosmética. RESUMEN The present invention relates to nanoparticles comprising vegeta! and microencapsulated proteins for applications in the pharmaceutical, food and cosmetic fields. SUMMARY
La presente invención se refiere a microencapsulados de nanopartículas de aceite vegetal y proteínas caracterizada porque comprende una mezcla de aceite vegetal y proteínas y portadores aceptables para la línea farmacéutica, cosmética y alimentos en donde las nanopartículas tienen un tamaño de partícula entre 50 hasta 600 nm y tienen aplicaciones en el campo de la farmacia, alimentos y cosmética.  The present invention relates to microencapsulates of vegetable oil nanoparticles and proteins characterized in that it comprises a mixture of vegetable oil and acceptable proteins and carriers for the pharmaceutical, cosmetic and food line where the nanoparticles have a particle size between 50 and 600 nm and They have applications in the field of pharmacy, food and cosmetics.
ESTADO DE LA TÉCNICA El consumo de grasa es ampliamente conocido en el mundo pues se requiere para diversas aplicaciones, principalmente, en el área de la alimentación. La grasa alimentaria puede ser de origen animal o vegetal. Por lo general son lípidos sólidos o líquidos. Las grasas juegan un papel importante en la nutrición, pero su excesivo consumo conduce a formas de malnutrición dando origen a la obesidad. Sin embargo, las grasas y aceites son considerados necesarios para la alimentación. En ios últimos tiempos, las grasas y aceites animales han sido desplazados por grasas y aceites vegetales debido a que su repercusión es menor, en términos de producción de colesterol en el organismo humano. El aceite vegetal como un compuesto orgánico se obtiene a partir de semillas u otras partes de las plantas en donde se acumula dicho aceite o grasa como fuente de energía. El aceite vegetal puede provenir de gran variedad de frutos o semillas como aceituna, girasol, palma tanto del fruto como de la semilla, aguacate tanto de la pulpa como de la semilla, soya, ajonjolí, cacahuate, arroz, maíz, lino (aceite de linaza), cártamo, cáñamo o marihuana, colza, almendra, nuez, avellana, sacha inchi, coco, manteca de cacao y mezcla de los mismos etc. Todos estos aceites y grasas de origine vegetal son ricos en ácidos grasos mono o poliinsaturados importantes para la transformación de grasa en el organismo humano. En el campo de la culinaria, las grasas y aceites ayudan en ei proceso de cocción y se emplean tanto las gasas de origen animal como mantequilla, margarina, mantecas, grasa de carnes (grasa proveniente de carne asada), sebo y unto (grasa blanca que cubre los tejidos del intestino delgado del cerdo). También se emplean aceites como aceite de oliva, aceite de maíz, aceite de cacahuate, aceite de girasol, aceite de soya, aceite de coco, aceite de palma y nuez. STATE OF THE ART The consumption of fat is widely known in the world because it is required for various applications, mainly in the area of food. The food fat may be of animal or vegetable origin. They are usually solid or liquid lipids. Fats play an important role in nutrition, but their excessive consumption leads to forms of malnutrition giving rise to obesity. However, fats and oils are considered necessary for food. In recent times, animal fats and oils have been displaced by vegetable fats and oils because their impact is lower, in terms of cholesterol production in the human body. Vegetable oil as an organic compound is obtained from seeds or other parts of plants where oil or fat accumulates as an energy source. Vegetable oil can come from a wide variety of fruits or seeds such as olives, sunflowers, palm of both fruit and seed, avocados from both pulp and seed, soybeans, sesame seeds, peanuts, rice, corn, flaxseed oil. linseed), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter and mixture thereof. All these vegetable oils and fats are rich in mono or polyunsaturated fatty acids important for the transformation of fat in the human body. In the field of cooking, fats and oils help in the cooking process and use animal gauzes such as butter, margarine, butter, meat fat (fat from roast beef), tallow and grease (white fat). which covers the tissues of the pig's small intestine). Also used oils such as olive oil, corn oil, peanut oil, sunflower oil, soybean oil, coconut oil, palm oil and walnut.
Uno de ios problemas principales conocido en ia técnica, es la conservación de estas sustancias ya que la manera como se almacenan las grasas y aceites influye mucho en la conservación de sus cualidades. Por lo general, los productos como mantequillas y margarinas, deben ser guardados en cuartos fríos y luego de su uso, la parte restante debe ser envuelta nuevamente en su empaque con el fin de prevenir la absorción de sabores extraños en el producto. Para eí caso de los aceites, se deben guardar en lugares frescos y preferiblemente oscuros dado que la acción de la luz provoca el enranciamiento de los mismos. One of the main problems known in the technique is the conservation of these substances since the way fats and oils are stored has a great influence on the conservation of their qualities. In general, products such as butter and margarine should be stored in cold rooms and after its use, the remaining part must be wrapped again in its packaging in order to prevent the absorption of foreign flavors in the product. In the case of oils, they should be stored in cool and preferably dark places since the action of light causes them to become rancid.
En este sentido, se investiga constantemente en formas y productos a base de grasas y aceites que puedan ser beneficiosos para el consumo humano y que muestren ventajas en términos de conservación. Es el caso de la invención US2013/0017239 que hace referencia a un sistema de liberación para ingredientes activos que comprende nanopartículas lipídicas o portadores lipidíeos poliméricamente cubiertos que son útiles para la preparación de composiciones farmacéuticas, cosméticas y/o alimenticias. Esta invención enseña que las cápsulas pueden tener tamaños de 10 a 10000 nm y las nanopartículas puede ser de tamaños entre 1 a 1000 nm. Sin embargo, este documento enseña que el lipido es la matriz en la cual se embebe otros componentes como proteínas, antioxidantes, etc. In this sense, we constantly investigate in forms and products based on fats and oils that can be beneficial for human consumption and that show advantages in terms of conservation. This is the case of the invention US2013 / 0017239 which refers to a delivery system for active ingredients comprising lipid nanoparticles or polymerically coated lipid carriers which are useful for the preparation of pharmaceutical, cosmetic and / or food compositions. This invention teaches that the capsules can have sizes from 10 to 10000 nm and the nanoparticles can be in sizes from 1 to 1000 nm. However, this document teaches that lipid is the matrix in which other components such as proteins, antioxidants, etc. are imbibed.
De otra parte, el documento WO2016/013582 reporta composiciones de grasa y aceite, las cuales pueden estar en polvo y en donde las composiciones contienen triglicéridos. Sin embargo, no. reporta ni sugiere tamaños de partículas ni encapsulación de nanopartículas. On the other hand, WO2016 / 013582 reports fat and oil compositions, which may be in powder form and where the compositions contain triglycerides. However, no. reports or suggests particle sizes or nanoparticle encapsulation.
Teniendo en cuenta los estigmas percibidos a nivel mundial relacionados con el consumo de grasas, la industria de alimentos propone día a día soluciones para disminuir las cantidades adicionadas de grasas y aceites a los productos comestibles terminados con el fin que los consumidores tengan opciones que puedan ayudar a su salud. En este sentido, la presente invención hace un aporte significativo al estado del arte, ya que presente un ingrediente en poico con una funcionalidad tecnológica para aplicaciones en las líneas de panificación dado que es un producto que disminuye hasta en un 60% el contenido de grasa que lleva el proceso de elaboración de productos de panadería sin alterar las características organolépticas y sensoriales de los mismos. Taking into account the stigmas perceived worldwide related to the consumption of fats, the food industry proposes day by day solutions to reduce the added amounts of fats and oils to the products finished foods so that consumers have options that can help their health. In this sense, the present invention makes a significant contribution to the state of the art, as it presents an ingredient in poico with a technological functionality for applications in the bakery lines since it is a product that decreases up to 60% the fat content that takes the process of making bakery products without altering the sensory and organoleptic characteristics of the same.
Por lo tanto, el problema resuelto por el solicitante es suministrar nanopartículas en polvo de aceite vegetal y proteínas para poder llevarlos a aplicaciones a cualquier producto o matriz en donde las partículas tienen mayor biodisponibilídad mejorando las condiciones organolépticas, sensoriales y/o nutricionales, ya que, de esta forma, se puede reducir ios aportes de grasa en el producto final en productos de panadería, embutidos, tortas y mejorar la humectación en cremas para manos y ía piel y mejorar la absorción de compuestos activos de medicamentos liposolubles. Therefore, the problem solved by the applicant is to supply nanoparticles in vegetable oil powder and proteins to be able to take them to applications to any product or matrix where the particles have greater bioavailability improving the organoleptic, sensory and / or nutritional conditions, since , in this way, it is possible to reduce the fat content in the final product in bakery products, sausages, cakes and improve the humectation in hand and skin creams and improve the absorption of active compounds of fat-soluble medicaments.
DESCRIPCIÓN DETALLADA DE LAS FIGURAS DETAILED DESCRIPTION OF THE FIGURES
La figura 1 presenta una curva que muestra el módulo elástico G' (línea roja) y modulo viscoso G" (línea azul), y el ángulo de fase (línea verde) con la temperatura de la presente composición en polvo. Figure 1 shows a curve showing the elastic modulus G '(red line) and viscous modulus G "(blue line), and the phase angle (green line) with the temperature of the present powder composition.
La figura 2 muestra la presentación y apariencia final del polvo que comprende las nanopartículas microencapsuladas. Figure 2 shows the presentation and final appearance of the powder comprising the microencapsulated nanoparticles.
DESCRIPCIÓN DETALLADA DE LA INVENCIÓN DETAILED DESCRIPTION OF THE INVENTION
La presente invención está dirigida a un producto que es nanopartículas microencapsuladas en polvo de un aceite vegetal con proteínas. The present invention is directed to a product that is microencapsulated nanoparticles of a vegetable oil with proteins.
Las nanopartículas de acuerdo con la invención tienen un tamaño entre 50 y 600 nm, estas nanopartículas están comprendidas por aceite vegetal como aceite de palma, de cañóla, oliva, linaza, sacha inchi, girasol, soya, almendra, trigo, de aguacate, de maní, de almendra, cacahuate, de coco, manteca de cacao y mezclas de los mismos, preferiblemente aceite de palma en proporciones de 5% - 90% en ía composición. The nanoparticles according to the invention have a size between 50 and 600 nm, these nanoparticles are comprised of vegetable oil such as palm oil, cañola, olive, linseed, sacha inchi, sunflower, soybean, almond, wheat, avocado, peanuts, almonds, peanuts, coconut, cocoa butter and mixtures thereof, preferably palm oil in proportions of 5% -90% in the composition.
Las nanopartículas microencapsuladas de ia presente invención comprende además proteínas tal como, proteína láctea, proteína animal, proteína vegetal y proteína microbiana y mezclas de las mismas, en donde la proporción de la proteína respecto al aceite vegetal en la composicon es de desde 1% a 90% en peso. La proteína láctea se selecciona de caseinato de sodio, caseinato de calcio, proteínas séricas, lactoalbúmina y lactoglobulina, y las proteínas vegetales son seleccionadas de proteína de soya, proteína de alverja, proteína de trigo. La proteína animal se selecciona de ovoalbúmina y ovoglobulina y la proteína microbiana se selecciona de proteína de biomasa de levadura y biomasa de bacterias como lactobacillus. The microencapsulated nanoparticles of the present invention further comprises proteins such as milk protein, animal protein, vegetable protein and microbial protein and mixtures thereof, wherein the proportion of the Protein with respect to vegetable oil in the composition is from 1% to 90% by weight. The milk protein is selected from sodium caseinate, calcium caseinate, serum proteins, lactalbumin and lactoglobulin, and the vegetable proteins are selected from soy protein, pea protein, wheat protein. The animal protein is selected from ovalbumin and ovoglobulin and the microbial protein is selected from yeast biomass protein and biomass from bacteria such as lactobacillus.
En una modalidad preferida de ia invención, las proteínas preferidas pueden ser caseinato de sodio, caseinato de calcio, lactoaibumina, lactoglobulina, gelatina, proteína de soya, de arveja, de lenteja, preferiblemente, caseinato de sodio y de calcio o mezclas de las mismas, preferiblemente en proporciones dentro de la composición de 1%-90%. En relación con los materiales encapsulantes, como su nombre lo indica, son los componentes que con ayuda de otros excipientes encapsulan ei ingrediente activo de aceite vegetal y proteínas. Dentro de los materiales encapsulantes que se pueden usar en la presente invención se tiene: gomas cuya fuente puede ser goma xantan, goma arábica, carragenina; carbohidratos seíeccionados de almidón nativo de maíz, de yuca, de papa, harina de quinua, de trigo, almidones, almidones modificados, por acetilación de almidón de maíz, de yuca, de papa, preferiblemente en proporciones de 1 %-20% de la composición. In a preferred embodiment of the invention, the preferred proteins may be sodium caseinate, calcium caseinate, lactoaibumin, lactoglobulin, gelatin, soybean, pea, lentil, preferably, sodium and calcium caseinate or mixtures thereof. , preferably in proportions within the composition of 1% -90%. In relation to encapsulating materials, as the name implies, are the components that with the help of other excipients encapsulate the active ingredient of vegetable oil and proteins. Among the encapsulating materials that can be used in the present invention are: gums whose source can be xanthan gum, gum arabic, carrageenan; carbohydrates selected from native maize starch, cassava, potato, quinoa flour, wheat, starches, modified starches, by acetylation of corn starch, cassava, potato, preferably in proportions of 1% -20% of the composition.
El material encapsulante para las preparaciones de nanopartículas microencapsuladas de aceite vegetal y proteína de acuerdo con la presente invención puede incluir, pero no limitarse a ciclo dextrinas, m a Itod extrinas con {dextrosa equivalente) DE 4-7, 10-12, 18-20 y 30-45; preferiblemente maltodextrinas con DE 18-20, en proporciones del 1 %- al 20% en la composición. Los estabilizantes para las preparaciones de nanopartículas microencapsuladas de aceite vegetal y proteína de acuerdo con la presente invención puede incluir, pero no limitarse a mono y di glicéridos, carboximetilcelulosa y derivados; gomas como arábiga, xant an, guar, geilan, tara, celulósicas, garrafin, tragacanto, karaya, mezquite, alginato de sodio, carragenina y mezclas de las mismas. Especialmente, los estabilizantes que pueden ser empleados en ia invención son mono y diglicéridos de ácidos grasos, almidones modificados por acetilación en proporciones del 0.1 % al 10% dentro de la composición. The encapsulating material for the microencapsulated nanoparticle preparations of vegetable oil and protein according to the present invention may include, but not be limited to, dextrins, matodextrins with {dextrose equivalent) DE 4-7, 10-12, 18-20 and 30-45; preferably maltodextrins with DE 18-20, in proportions of 1% - 20% in the composition. The stabilizers for the microencapsulated nanoparticle preparations of vegetable oil and protein according to the present invention may include, but are not limited to, mono and di glycerides, carboxymethyl cellulose and derivatives; gums such as arabic, xanthan, guar, geilan, tara, cellulose, garrafin, tragacanth, karaya, mesquite, sodium alginate, carrageenan and mixtures thereof. Especially, the stabilizers which can be used in the invention are mono and diglycerides of fatty acids, starches modified by acetylation in proportions of 0.1% to 10% within the composition.
Los emulsificantes para las preparaciones de nanopartículas microencapsuladas de aceite vegetal y proteína de acuerdo con la presente invención puede incluir, pero no limitarse a estearinas, oleínas, fosfolípidos, glicéridos, alfa y monogliceridos de ácidos grasos, mono-oleato de polioxietilensorbitano en los números 20, 40, 60 y 80, esteres de sorbítano en los números 20, 40, 60 y 80 preferiblemente tween 80 (polisorbato 80 N.F o monooleato de sorbitán polioxietilénico 80) y span 80 (sorbitán monoleato; ó mono-9-octadecanoato de (Z)-sorbitano). Además, otros emulsificantes (surfactantes o tensoactivos) que pueden estar presentes en las nanopartículas de aceite de palma/proteína micorencapsuladas, son esteres de sorbítano en los números 20, 40, 60 y 80, o mezclas de los mismos, en proporciones de 0.1% -10% dentro de la composición. Las saies reguiadoras de pH para las preparaciones de nanopartículas microencapsuiadas de aceite vegetal y proteína de acuerdo con la presente invención pueden incluir, pero no limitarse a mono, di y tri polifosfatos de sodio o de potasio, soluciones amortiguadoras de pH tales como citrato de sodio o de potasio en proporciones de 0.1% - 5% dentro de la composición. Emulsifiers for the preparations of microencapsulated nanoparticles of vegetable oil and protein according to the present invention can include, but not be limited to, stearins, oleins, phospholipids, glycerides, alpha and monoglycerides of fatty acids, polyoxyethylene sorbitan mono-oleate in the numbers 20 , 40, 60 and 80, sorbitan esters in numbers 20, 40, 60 and 80 preferably tween 80 (polysorbate 80 NF or polyoxyethylene sorbitan monooleate 80) and span 80 (sorbitan monoleate or mono-9-octadecanoate of (Z ) -sorbitano). In addition, other emulsifiers (surfactants or surfactants) that may be present in the palm oil / micorencapsulated protein nanoparticles are sorbitan esters in the numbers 20, 40, 60 and 80, or mixtures thereof, in proportions of 0.1% -10% within the composition. Said pH regulators for microencapsulated nanoparticle preparations of vegetable oil and protein according to the present invention may include, but are not limited to sodium, potassium mono, di and tri polyphosphates, buffer solutions such as sodium citrate. or potassium in proportions of 0.1% - 5% within the composition.
Las nanopartículas microencapsuiadas de la presente invención se obtienen mediante un proceso que combina las etapas de nanotecnología (formación de nanoemulsón), microencapsulación y secado por aspersión en donde la nanotecologia comprende la preparación de nanoemulsión . En el proceso de nanoemulsión se integran los materiales líquidos y sólidos, mediante aumento de temperatura de 20°C-100°C, alta revoluciones de 1000 - 20000 rpm por 10 -30 minutos y aplicación de altas presiones de 500-5000 psi se logra la nano emulsión la cual luego es microencapsuiada por secado por aspersión en temperaturas de entrada de 170°C-300°C y de salida de 80°C-120°C, donde luego se obtiene un polvo con partículas microencapsuiadas en tamaños de 50-700 micrometros y dentro de estas cápsulas se encuentran contenidas las partículas lipídicas y proteicas en tamaños de 50-600 nanómetros. The microencapsulated nanoparticles of the present invention are obtained by a process that combines the steps of nanotechnology (nanoemulsion formation), microencapsulation and spray drying where nanotechnology comprises the preparation of nanoemulsion. In the nanoemulsion process, liquid and solid materials are integrated, by increasing the temperature of 20 ° C-100 ° C, high revolutions of 1000 - 20,000 rpm for 10 -30 minutes and application of high pressures of 500-5000 psi. the nano emulsion which is then microencapsulated by spray drying at inlet temperatures of 170 ° C-300 ° C and outflow of 80 ° C-120 ° C, where a powder with microencapsulated particles is obtained in sizes of 50- 700 micrometers and within these capsules are contained lipid and protein particles in sizes of 50-600 nanometers.
Ejemplo 1 Example 1
El producto terminado de acuerdo con la presente invención, cuando hace parte de un proceso y mezcla de ingredientes para productos de panadería, marca la diferencia al ser un producto que, adicionado en polvo, proporciona mayor capacidad de absorción de agua y menor trabajo mecánico en el proceso de mezclado. Se encontró de manera sorprendente que la dosificación reemplaza el 60% de la parte grasa del pan con respecto a una formulación tradicional. El ingrediente presenta una mejor interacción con las proteínas de las harinas ío que permite mayor elasticidad y menor rompimiento de las fibras proteicas, lo que finalmente, mejora la apariencia del producto (mayor volumen, conservando la estructura y firmeza de la miga) y el rendimiento de unidades aumenta disminuyendo pérdidas de masa después del horneado. The finished product according to the present invention, when it is part of a process and mixture of ingredients for bakery products, makes the difference as it is a product that, when added to powder, provides greater water absorption capacity and less mechanical work in the process of mixed. It was surprisingly found that the dosage replaces 60% of the fat part of the bread with respect to a traditional formulation. The ingredient has a better interaction with the proteins of the flours, which allows greater elasticity and less breakage of the protein fibers, which finally improves the appearance of the product (greater volume, preserving the structure and firmness of the crumb) and the yield of units increases decreasing mass losses after baking.
Ejemplo 2 Example 2
Cuando es aplicado en polvo sobre la piel y se frota por fricción las manos se genera una sensación cremosa y humectante que es mejor absorbida por la piel y mantiene una protección más humectante por más tiempo que una crema de manos convencional. When applied in powder on the skin and rubbed by friction, the hands generate a creamy and moisturizing sensation that is better absorbed by the skin and maintains a more moisturizing protection for longer than a conventional hand cream.

Claims

REIVINDICACIONES
1. Nanopartículas microencapsuladas de aceite vegetal y proteina, caracterizada porque comprende aceites vegetales y portadores aceptables para la línea farmacéutica, cosmética y alimentos, en donde las nanopartículas tienen un tamaño de partícula entre 50 y 600 nm. 1. Microencapsulated nanoparticles of vegetable oil and protein, characterized in that it comprises acceptable vegetable oils and carriers for the pharmaceutical, cosmetic and food line, where the nanoparticles have a particle size between 50 and 600 nm.
2. Las nanopartículas microencapsuladas de aceite vegetal y proteínas de acuerdo con la reivindicación 1 , caracterizadas porque el aceite vegetal se selecciona de aceituna, girasol, palma tanto del fruto como de la semilla, aguacate tanto de la pulpa como de la semilla, soya, ajonjolí, cacahuate, arroz, maíz, lino (aceite de linaza), cártamo, cáñamo o marihuana, colza, almendra, nuez, avellana, sacha inchi, coco, manteca de cacao y mezcla de los mismos etc. en una proporción de desde 5% hasta 90% en peso dentro de la composición.  2. The microencapsulated nanoparticles of vegetable oil and proteins according to claim 1, characterized in that the vegetable oil is selected from olive, sunflower, palm of both the fruit and the seed, avocado from both the pulp and the seed, soybeans, sesame, peanut, rice, corn, flaxseed oil, safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter and mixture thereof. in a proportion of from 5% to 90% by weight within the composition.
3. Las nanopartículas microencapsuladas de aceite vegetal y proteínas de acuerdo con la reivindicación 1 , caracterizadas porque la proteína se selecciona del grupo que consiste de caseinato de sodio, caseinato de calcio, lactoalbumina, íactoglobulina, gelatina, proteína de soya, de arveja, de lenteja, preferiblemente, caseinato de sodio y de calcio o mezclas de las mismas, preferiblemente en proporciones dentro de la composición de 1%- 90%.  3. The microencapsulated nanoparticles of vegetable oil and proteins according to claim 1, characterized in that the protein is selected from the group consisting of sodium caseinate, calcium caseinate, lactoalbumin, iactoglobulin, gelatin, soybean, pea protein, lentil, preferably, sodium and calcium caseinate or mixtures thereof, preferably in proportions within the composition of 1% -90%.
4. Las nanopartículas microencapsuladas de acuerdo con cualquiera de las reivindicaciones anteriores, caracterizada porque los portadores aceptables para la línea farmacéutica, cosmética y alimentos se seleccionan del grupo que consiste de gomas cuya fuente puede ser goma xantan, goma arábica, carragenina; carbohidratos seleccionados de almidón nativo de maíz, de yuca, de papa, harina de quinua, de trigo, almidones, almidones modificados, por acetilación de almidón de maíz, de yuca, de papa, preferiblemente en proporciones de 10%-20% de la composición. 4. The microencapsulated nanoparticles according to any of the preceding claims, characterized in that the acceptable carriers for the pharmaceutical, cosmetic and food line are selected from the group consisting of gums whose source may be xantan gum, gum arabic, carrageenan; carbohydrates selected from native starch of corn, cassava, potato, quinoa flour, wheat, starches, modified starches, by acetylation of corn starch, cassava, potato, preferably in proportions of 10% -20% of the composition.
5. Las nanopartículas microencapsuladas de acuerdo con la reivindicación 1 ó 2 caracterizada porque la proteína láctea se selecciona de caseinato de sodio, caseinato de calcio, proteínas séricas, lactoalbúmina y lactoglobulina, y las proteínas vegetales son seleccionadas de proteína de soya, proteína de alverja, proteína de trigo; la proteína animal se selecciona de ovoalbúmina y ovoglobulina y la proteína microbiana se selecciona de proteína de biomasa de levadura y biomasa de bacterias como lactobacillus preferiblemente en proporciones dentro de la composición de 1 %-90%.  5. The microencapsulated nanoparticles according to claim 1 or 2 characterized in that the milk protein is selected from sodium caseinate, calcium caseinate, serum proteins, lactalbumin and lactoglobulin, and the vegetable proteins are selected from soy protein, albuterol protein , wheat protein; the animal protein is selected from ovalbumin and ovoglobulin and the microbial protein is selected from yeast biomass protein and bacteria biomass such as lactobacillus preferably in proportions within the composition of 1% -90%.
6. Las nanopartículas microencapsuladas de aceite vegetal y proteínas de acuerdo con la reivindicación 4, caracterizada porque los estabilizante consisten en gomas que se seleccionan del grupo pero que no se [imitan a mono y di glicéridos, a carboximetilcelulosa y derivados; gomas como arábiga, xanthan, guar, gellan, tara, celulósicas, garrafin, tragacanto, karaya, mezquite, alginato de sodio, carragenina y mezclas de las mismas. Especialmente, los estabilizantes que pueden ser empleados en la invención son mono y diglicéridos de ácidos grasos, almidones modificados por acetilación en proporciones del 0.1 % al 10% dentro de la composición. 6. The microencapsulated nanoparticles of vegetable oil and proteins according to claim 4, characterized in that the stabilizers consist of gums which are selected from the group but which do not mimic mono and di glycerides, carboxymethylcellulose and derivatives; gums such as arabic, xanthan, guar, gellan, tara, cellulose, garrafin, tragacanth, karaya, mesquite, sodium alginate, carrageenan and mixtures thereof. Especially, the stabilizers that can be used in the invention are mono and diglycerides of fatty acids, starches modified by acetylation in proportions of 0.1% to 10% within the composition.
7. Las nanopartículas que comprenden aceite vegetal y proteínas que a su vez están microencapsuladas en polvo de acuerdo con fas reivindicaciones anteriores caracterizada porque contiene aceite vegetal en proporción de 5%-90% en la composición, también contiene proteína en proporción de 1% a 90% en la composición, también materiales encapsulantes en proporción de 1% a 20% en la composición, también estabilizantes en proporción de 0.1% al 10% en la composición, también emulsificantes en proporción de 0.1 % al 10% en la composición, y también reguladores de pH en proporción de 0.1% al 5% en la composición. 7. The nanoparticles comprising vegetable oil and proteins which in turn are microencapsulated in powder according to the preceding claims, characterized in that it contains vegetable oil in a proportion of 5% -90% in the composition, it also contains protein in proportion of 1% to 90% in the composition, also encapsulating materials in a proportion of 1% to 20% in the composition, also stabilizers in a proportion of 0.1% to 10% in the composition, also emulsifiers in a proportion of 0.1% to 10% in the composition, and also pH regulators in proportion of 0.1% to 5% in the composition.
8. Las nanopartículas de acuerdo con cualquiera de las reivindicaciones anteriores, caracterizada porque está en polvo dentro de la microcápsula.  8. The nanoparticles according to any of the preceding claims, characterized in that it is in powder form within the microcapsule.
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