WO2019035785A2

WO2019035785A2 - Fruit beverage enriched with nano-emulsified essential oils

Info

Publication number: WO2019035785A2
Application number: PCT/TR2017/050499
Authority: WO
Inventors: Memnune SENGUL; Elif Feyza TOPDAS; Mehmet ERTUGRUL
Original assignee: Ataturk Universitesi Bilimsel Arastirma Projeleri Birimi
Priority date: 2016-10-17
Filing date: 2017-10-16
Publication date: 2019-02-21
Also published as: WO2019035785A3

Abstract

Fruit Beverage Enriched with Nano-emulsified Essential Oils The present invention is related to the production method of fruit beverage enriched with nano-emulsified essential oil, which comprises the process steps of adding sugar, acidity regulator and water into the juices of apple, pear, watermelon, orange, tangerine or pomegranate and adjusting brix degree up to 12±0,2; obtaining nano-emulsified oil; adding the essential oil nanoemulsion obtained into the fruit juice into which sugar, water and acidity regulator has been added; then keeping the mixture in ultrasonic ice bath or applying sonication to the mixture; finally, storing at 4±2°C.

Description

Fruit Beverage Enriched with Nano-emulsified Essential Oils Technical Field

The present invention is related to fruit beverage enriched with essential oil chosen from the group of essential oils consisting of nano-emulsified cinnamon quill, cinnamon leaf, mint, ginger, clove bud and leaf, vanilla, coconut or eucalyptus, and the production method of said fruit beverage.

State of Art

When the fruits such as apple, pear, watermelon, orange, tangerine and pomegranate, which have substantial aromas, are processed in their own fruit juices or fruit juices of their mixtures, some losses are experienced in the aroma substances depending on the conditions during processing, storage and sale. Therefore, the products are enriched in terms of aroma by adding natural, nature identical or artificial aroma substances during production or aroma is tried to be maintained.

However, it has been found out in the scientific studies made that the artificial additives used in the production of said fruit juices have some negative effects on health.

The essential oils made of aromatic plants used by humans in their daily nutrition and having protective effects such as antimicrobial and antioxidant activity, are volatile oils that are commonly used by food industry in the foods thanks to their special aromas and lower costs. The essential oils most of which are included in the list of GRAS (generally recognized as safe), and their compounds can be used as aroma additive in many foods, beverages and candy products and in addition to their said characteristics, the foods are preserved and their shelf lives are prolonged. However, the use of said compounds may be limited due to problems such as lack of compliance, volatility, sensitivity to oxygen, decrease in bioavailability due to light and temperature during storage and processing, and most importantly, lack of dissolving in many of the food environments (as they are hydrophobic compounds).

As a result of the abovementioned drawbacks and the inadequacy of the present solutions regarding the subject, an improvement is required in the related field of fruit beverages. Objects of the Invention

The present invention is related to fruit beverage enriched with nano-emulsified essential oils, which meets the abovementioned requirements, eliminates all of the disadvantages and offers some additional advantages.

The primary object of the present invention is to provide a fruit beverage produced by adding nano-emulsified essential oils obtained with nanoemulsion technology at 27°C into juices of apple, pear, watermelon, orange, tangerine or pomegranate, brix degrees of which are adjusted by adding acidity regulator, sugar and water in accordance with Turkish Food Codex Communique on Non-alcoholic Drinks (Communique No. 2007/26), and mixing thereof; then, keeping said mixture in ultrasonic ice bath or applying sonication to the mixture by means of ultrasonic probe; finally, storing at 4±2°C after being packaged.

An object of the present invention is to enhance antioxidant and antimicrobial activities of the fruit beverage and to provide a different and nice aroma for said fruit juices thanks to the use of nano-emulsified essential oils.

An object of the present invention is to obtain fruit beverage enriched with essential oil chosen from the group of essential oils consisting of nano-emulsified cinnamon quill or leaf, ginger, clove bud or leaf, citrus, orange peel, lemon grass, mint, ginger, vanilla, coconut or eucalyptus.

An object of the present invention is to enrich the fruit juices of apple, pear, watermelon, orange, tangerine or pomegranate with nano-emulsified essential oils.

Another object of the present invention is to use ultrasound guided emulsification method that is a high-energy emulsion obtaining method. Thus, a steady emulsion with more limited particle size or droplet size is formed. Another object of the present invention is to use the essential oils of cinnamon quill or leaf, ginger, clove bud or leaf, citrus, orange peel, lemon grass, mint, vanilla, coconut or eucalyptus. The aromatic compounds, antioxidant and antimicrobial activities of fruit beverage produced by using said essential oils are increased. Therefore, a beverage that is more useful for human health and tastier compared to the beverages produced in the state of art is obtained. A similar object of the present invention is to perform emulsification by using ultrasonic probe instead of ultrasonic bath when preparing nanoemulsion. The ultrasonic probes transfer the mechanical energy directly to the food sample or solution. In order to achieve the abovementioned objects, the present invention is the production method of fruit beverage enriched with nano-emulsified essential oils, characterized in comprising the following process steps; a) adding sugar, acidity regulator and water into the juices of apple, pear, watermelon, orange, tangerine or pomegranate and adjusting brix degree up to 12±0,2,

b) obtaining nano-emulsified essential oil,

c) adding the essential oil nanoemulsion obtained into the fruit juice into which sugar, water and acidity regulator has been added,

d) then, keeping the mixture in ultrasonic ice bath or applying sonication to the mixture by means of ultrasonic probe,

e) finally storing at 4±2°C.

The structural and characteristic features and all the advantages of the present invention will be more clearly understood thanks to the detailed description given below and therefore, the evaluation needs to be made by taking said detailed description into consideration.

Detailed Description of the Invention

In this detailed description, the preferred embodiments of the fruit beverage enriched with nano-emulsified essential oils according to the present invention are described only for the subject to be understood better without any limiting effects.

The present invention is a fruit beverage produced by adding nano-emulsified essential oils obtained with nanoemulsion technology at 27Ό into each juice of apple, pear, watermelon, orange, tangerine or pomegranate after brix degrees are adjusted by adding acidity regulator, sugar and water in accordance with Turkish Food Codex Communique on Nonalcoholic Drinks (Communique No. 2007/26); then, packaging the fruit beverages produced after keeping the mixture in ultrasonic ice bath or applying sonication to the mixture by means of ultrasonic probe and storing thereof at 4±2^qC.

Nanoemulsion is a method used in order to increase the solubility of essential oils, achieve long-term steadiness thereof in food environment, control their release in liquid environment and prevent the changes that may face in food applications. Encapsulation of essential oils by means of nanoemulsion technology enables the product in which said nano-emulsified essential oils are used, to be enhanced in terms of antioxidant activity, aroma and taste. In the preparation of nanoemulsions, ultrasound guided emulsification method that is a high- energy emulsion obtaining method, is used. In said method, emulsion formation is achieved by homogenizing the oil phase and aqueous phase in the presence of a surfactant that dissolves in water. The content of fruit beverage composition according to the present invention

Characteristics of Raw Materials

Ginger: Ginger (Zingiber officinale (L.) Rose) is a plant, biological activities of which have been studied intensively and antifungal [1 ], antiviral [2], anti-inflammatory and antioxidant [3] effects of which have been described well. Plant roots and extracts comprise polyphenol compounds having high level of antioxidant activity [4] such as 6-gingerol and derivatives thereof. Ginger is a prophylactic and therapeutic spices [7] that is globally used in the treatment of many digestive system diseases such as bloating, colic and diarrhea [5,6]. In addition, the gastrointestinal, cardiovascular, antihyperglycemic and anti-tumoral characteristics of ginger have also been reported [8,9,10,1 1 ]. Ginger essential oil is a volatile oil that has a color changing from pale yellow to pale amber and can be obtained with an efficiency of 1 .5% to 3% depending on the product quality [12]. This essential oil can be used several foods, beverages and medical products [13].

Cinnamon: Cinnamon belonging to Lauraceae family, is an aromatic scented tree that has nearly 250 species (Cinnamomum zeylanicum, C. pauciflorum, C. burmannii and C. tamala vb.) [14] and is evergreen. It has been used as a drug especially in India and China [16] since the old times for treating the diseases such as dyspepsia, gastritis, blood flow troubles and inflammation [15]. It is known that it has antiallergic, antiulcerogenic, pain relieving and anesthetic effects. In vitro studies have shown that cinnamon mimics the function of insulin in isolated adipositis [17]. In addition to applications of cinnamon in medicine, it is among the most ancient spices used thanks to its strong aromatic, warm and sweet scent [18].

Cinnamon quill essential oil is a viscous liquid with pale yellow color and is made of the peels of cinnamon tree or other Cinnamomum species naturally. 90% of cinnamon quill essential oil consists of organic compound known as cinnamaldehyde and said compound provides the essential oil with typical cinnamon taste and smell. As a sweetener, cinnamaldehyde is commonly added to gums, ice creams, candies and beverages at the level of 9-4900 ppm (less than 0.5%) [19].

Clove: Clove bud essential oil extracted from the buds of clove (Eugenia caryophyllata Thunb.) plant, has characteristics such as antibacterial, antifungal, insecticidal and antioxidative activities and are generally used in the foods thanks to its sweetening and antimicrobial characteristics [20,21 ,22]. Its strong biological activity and antimicrobial effect arises from high amount of eugenol included therein [23]. Moreover, clove oils have many therapeutic characteristics such as anti-inflammatory, nausea preventing, pain killing, relaxing and antiseptic effects [24,25].

Mint: Mint essential oil isolated from mint leaves (Mentha piperita L.) has economic importance and is commonly used in food, cosmetic, candy and drug industries [26, 27]. As of chemical composition, it generally comprises the compounds of 1 .76% d-limonene, 2.91 % cineol, 0.71 % terpeniol, 14.51 % menthone, 9.26% neomenthol, 30.69% menthol, 2.31 % pulegone, 12.86% menthyl acetate, 2.52% caryophilenne and 0.54% β-farnesene [28]. Vanilla: Vanilla { Vanilla planifolia) is a climbing-steam plant that belongs to Orchidaceae family and is cultivated in many tropical countries. The leaves of the plant are stemless, flat and fleshy. Its fruit has a length of 15-20 cm. The usable parts are unripe fruits that are picked while they are still green and then, dried. It has a unique smell. Vanilla comprises calcium, sodium and iron minerals. Vanilla comprising lower amount of fat, is cholesterol- free, but has higher amount of sugar.

Coconut: Coconut (Cocos nucifera) is a palm species that belongs to Arecaceae family, cultivated in tropical regions and has edible fruits. Coconut has high amount of dietary fiber, approximately 61 %. Thanks to this characteristic, it slows down glucose release, transforms it into energy and transfers to the cells, thereby decreasing the risk of diabetes and relieving stress on enzyme system. Additionally, it is rich in terms of kinetin and trans-zeatin and said substances are assumed to have anti-carcinogenic and anti-aging characteristics. The consumption of coconut is of great importance for immune system. Since, coconut has antiviral, antifungal, antibacterial and antiparasitic effects. Moreover, the consumption of coconut oil helps to treat throat infections, bronchitis, urinary tract infection, tenia and similar bad diseases.

Eucalyptus: It is a large tree species belonging to Myrtaceae family and having many types. It comprises a large amount of both etherial oil and sineol. The volatile oils therein provides the tree with healing characteristics. The most important effect is to prevent malaria spread by the swamps. Said plant is also helpful for treating the respiratory tract diseases. It suppresses cough, enables expectorating easily and prevents throat and nose inflammations. It is also useful for healing high fever, constipation, breathing difficulties, bronchitis, neuralgia, diabetes, fertility disorders and rheumatic diseases.

Surfactant: It is a chemical compound that affects surface tension when dissolved in water or an aqueous solution. In the composition according to the present invention, tween 20 and span 80 are used as surfactant. Said substances chosen as surfactant, are nonionic surfactants that do not have irritating characteristic and are assumed to be in the list of GRAS. The formation and stability of nanoemulsions consisting of nonionic surfactants are not affected from pH or ionic resistance.

The difference between tween 20 and span 80 is that they have different HLB (hydrophilic lipophilic balance) values. HLB values of said surfactants are 16.7 and 4.3 with the orders of Tween 20 and Span 80. An important criterion for choosing surfactant is HLB value and HLB is required to be between 8 and 18 in order to form submicron oil/water emulsions [29]. As the balanced and combined use of surfactants having low and high HLB values is important in the formation of a stable emulsion [30], it is aimed to use polyoxyethylene sorbitan monolaureate and sorbitan monooleate in combination.

The production method of the fruit beverage according to the present invention

1) Adding sugar, acidity regulator and water into the juices of apple, pear, watermelon, orange, tangerine or pomegranate and adjusting brix degree,

The brix degrees are adjusted up to 12±0.2 in accordance with Turkish Food Codex Communique on Non-alcoholic Drinks (Communique No. 2007/26).

2) Obtaining nano-emulsified essential oil,

Tween 20 and Span 80, which do not have irritating characteristic and are assumed to be in the list of GRAS, are used as surfactants in the production of nanoemulsion. Ultrasound guided emulsification method that is a high-energy emulsification method is performed. In said method, essential oil (1 % w/w) and span 80 (2%) forms the oil phase, while aqueous phase consists of deionized water (95% w/w) and tween 20 (2% w/w) (oil and aqueous phases will be adjusted so as to be 100 g in total) (1 % essential oil, 2% Span 80 and 2% Tween 20).

• Mixing the essential oil that will be used, with span 80 (sorbitan monooleate) at 25-27°C and 700 rpm fixed mixing speed, until a clear emulsion is obtained,

• Mixing the ultra-deionized water with tween 20 (polyoxyethylene sorbitan monolaureate) at 27°C and 700 rpm fixed mixing speed, until a clear emulsion is obtained,

• Dripping aqueous phase into the oil phase that is being stirred at 700 rpm, and mixing thereof for approximately 30 minutes,

• Homogenizing the mixture obtained in an ice bat at 8000-9000 rpm for approximately 30-40 minutes.

The essential oil used in the present invention is the essential oil of cinnamon quill or leaf, ginger, clove bud and leaf, citrus, orange peel, lemon grass, mint, ginger, vanilla, coconut or eucalyptus.

3) Adding the nano-emulsified essential oil obtained into the fruit juice into which sugar, water and acidity regulator has been added, Essential oil nanoemulsion is added into fruit juice in the rate of 1 -10%. In nanoemulsion, the rates of fruit juice are 2:198, 4:196, 6:194, 8:192,10:190, 15:185 and 20:180, and represent the amounts of nanoemulsion in the rates of 1 , 2, 3, 4, 5, 7.5 and 10%, which are added into fruit juice.

The fruit juice used in the present invention is the juice of apple, pear, watermelon, orange, tangerine or pomegranate. 4) Then, keeping said mixture in ultrasonic ice bath or applying sonication to the mixture by means of ultrasonic probe,

In order for said mixture to form nanoemulsions, two different methods are performed. In the first method, ultrasonic ice bath is applied. In said method, said mixture is kept in ultrasonic ice bath at 200 W for 30-40 minutes and then nanoemulsions are formed.

In the second method, however, probe is placed within jacketed glass cylindrical cell so as to be 1 cm below the emulsion surface and sonication (UP400S ultrasonic processor Hielscher, Germany) is performed.

Sonication is performed in different amplitudes ranging from 70% to 100% and in different processing periods ranging from 90 hours to 150 hours (three different amplitude values (70, 80 and 100%) x three different sonication periods (90, 120 and 150 hours). In order for product temperature to be fixed at 5-45°C, anti-freezing liquid will be passed through the glass double-jacketed cylindrical cell. Thanks to constant circulation of anti-freezing liquid within the system, it has been reported that the temperature is fixed at ±1 °C that is the targeted temperature, during sonication.

5) Then, packaging and storing at 4±2°C.

Points to consider in the present invention;

• maintaining in cool environment and keeping away from sunlight,

• shaking before drinking because precipitation may occur naturally. REFERENCES

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Claims

1. A production method of fruit beverage enriched with nano-emulsified essential oils, characterized in comprising the following process steps; a) adding sugar, acidity regulator and water into the juices of apple, pear, watermelon, orange, tangerine or pomegranate and adjusting brix degree up to 12±0,2,

b) obtaining nano-emulsified essential oil,

e) finally storing at 4±2°C.

2. Production method according to Claim 1 , characterized in that the essential oil mentioned in step b is the essential oil of cinnamon quill or leaf, ginger, clove bud and leaf, citrus, orange peel, lemon grass, mint, ginger, vanilla, coconut or eucalyptus.

3. Production method according to Claim 1 , characterized in that the nano-emulsified essential oil mentioned in step b is obtained in the following process steps;

• mixing the essential oil that will be used, with sorbitan monooleate at 25-27°C and 700 rpm fixed mixing speed, until a clear emulsion is obtained,

• mixing the ultra-deionized water with polyoxyethylene sorbitan monolaureate at 27°C and 700 rpm fixed mixing speed, until a clear emulsion is obtained,

4. Production method according to Claim 1 , characterized in that the essential oil mentioned in step c is added into fruit juice in the rate of 1 -10%.

5. Production method according to Claim 1 , characterized in that the mixture mentioned in process step b is kept in ultrasonic ice bath mentioned in process step d, at 200 W for 30-40 minutes.

6. Production method according to Claim 1 , characterized in that sonication process mentioned in process step d is performed by placing a probe within jacketed cylindrical glass cell so as to be 1 cm below the emulsion surface.

7. Fruit beverage enriched with nano-emulsified essential oils, which is obtained by the method according to Claim 1 .