WO2019025879A1 - Nanoparticules comprenant une huile végétale et des protéines qui sont à leur tour micro-encapsulées en poudre - Google Patents

Nanoparticules comprenant une huile végétale et des protéines qui sont à leur tour micro-encapsulées en poudre 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
Authority
WO
WIPO (PCT)
Prior art keywords
protein
composition
nanoparticles
proteins
vegetable oil
Prior art date
Application number
PCT/IB2018/054556
Other languages
English (en)
Spanish (es)
Inventor
Gustavo Rafael Hernandez Sandoval
Diana Rivera Ciro
Original Assignee
Alsec Alimentos Secos S.A.S.,
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 Alsec Alimentos Secos S.A.S., filed Critical Alsec Alimentos Secos S.A.S.,
Publication of WO2019025879A1 publication Critical patent/WO2019025879A1/fr

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Classifications

    • 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.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Veterinary Medicine (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Polymers & Plastics (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicinal Preparation (AREA)
  • Cosmetics (AREA)

Abstract

La présente invention concerne des nanoparticules micro-encapsulées d'huile de palme et de protéine, caractérisées en ce qu'elle comprennent un extrait d'huile de palme et de protéine ainsi que des supports pharmaceutiquement acceptables, les nanoparticules présentant une granulométrie comprise entre 50 et 600 nm et trouvant des applications dans les domaines pharmaceutique, alimentaire et cosmétique.
PCT/IB2018/054556 2017-08-04 2018-06-20 Nanoparticules comprenant une huile végétale et des protéines qui sont à leur tour micro-encapsulées en poudre WO2019025879A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CONC2017/0007971A CO2017007971A1 (es) 2017-08-04 2017-08-04 Nanoparticulas de aceite vegetal y proteínas microencapsuladas en polvo
CONC2017/0007971 2017-08-04

Publications (1)

Publication Number Publication Date
WO2019025879A1 true WO2019025879A1 (fr) 2019-02-07

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PCT/IB2018/054556 WO2019025879A1 (fr) 2017-08-04 2018-06-20 Nanoparticules comprenant une huile végétale et des protéines qui sont à leur tour micro-encapsulées en poudre

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CO (1) CO2017007971A1 (fr)
WO (1) WO2019025879A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112480706A (zh) * 2020-12-03 2021-03-12 北京工商大学 一种提高热稳定性的红曲色素-酪蛋白酸钠纳米微粒及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5478569A (en) * 1988-06-23 1995-12-26 Hoffmann-La Roche Inc. Fat-soluble composition of colloidal fish gelatin
US5780056A (en) * 1996-05-10 1998-07-14 Lion Corporation Microcapsules of the multi-core structure containing natural carotenoid
WO2009070010A1 (fr) * 2007-11-29 2009-06-04 Nizo Food Research B.V. Capsules d'huile à base de protéine
WO2010149759A1 (fr) * 2009-06-24 2010-12-29 Basf Se Microparticules comprenant une fraction soluble grasse comprenant dha, et leur production

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5478569A (en) * 1988-06-23 1995-12-26 Hoffmann-La Roche Inc. Fat-soluble composition of colloidal fish gelatin
US5780056A (en) * 1996-05-10 1998-07-14 Lion Corporation Microcapsules of the multi-core structure containing natural carotenoid
WO2009070010A1 (fr) * 2007-11-29 2009-06-04 Nizo Food Research B.V. Capsules d'huile à base de protéine
WO2010149759A1 (fr) * 2009-06-24 2010-12-29 Basf Se Microparticules comprenant une fraction soluble grasse comprenant dha, et leur production

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112480706A (zh) * 2020-12-03 2021-03-12 北京工商大学 一种提高热稳定性的红曲色素-酪蛋白酸钠纳米微粒及其制备方法

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Publication number Publication date
CO2017007971A1 (es) 2018-02-28

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