WO2022035825A1

WO2022035825A1 - System and method for extraction of valorized organic bioactive compounds from waste-streams reapplied to foods for targeted delivery to the gut

Info

Publication number: WO2022035825A1
Application number: PCT/US2021/045345
Authority: WO
Inventors: Timothy Childs
Original assignee: Timothy Childs
Priority date: 2020-08-11
Filing date: 2021-08-10
Publication date: 2022-02-17

Abstract

The present invention relates generally to the initial removal of the liquid or juice from a fruit or vegetable using various extraction techniques, extracting bioactive compounds from the liquid waste-stream and adding it back on the product. The present invention facilitates the targeted delivery of novel microencapsulated bioactive compounds derived from valorized food waste streams. This is achieved by isolating the valorized compounds from waste-streams and reapplying them back to the finished product for targeted delivery to a specific part of the gut, using a single-step microencapsulation technique that encapsulates the desired bioactive compounds in order to be applied directly onto the desired, finished product. The system and method of valorization of natural compounds from organic materials can be reapplied to processed and/or non-processed foods in order to provide enhanced nutrition as well as a reduction in food processing waste.

Description

SYSTEM AND METHOD FOR EXTRACTION OF VALORIZED

ORGANIC BIO ACTIVE COMPOUNDS FROM WASTE-STREAMS

REAPPLIED TO FOODS FOR TARGETED DELIVERY TO THE GUT

PRIORITY CLAIMS

This application claims the benefit of U.S. Provisional Application Serial Number 63/064,240, filed August 11, 2020, the contents of which are incorporated herein.

BACKGROUND OF THE INVENTION

The present invention relates generally to the initial removal of the liquid or juice from food matter using various extraction techniques, extracting bioactive compounds from the liquid waste-stream and adding it back on the product, and delivering these extracted compounds to the lower gut more effectively.

There have been many attempts to alter texture in food matter (mainly fruits and vegetables) by removing excess liquid. For example, making plant-based meat alternatives, such as making crispy or chewy vegetable-based jerky, or vegetable chips or fruit chips. Those attempts have been mostly altering different humidity and temperature levels for drying. One patent has suggested the removal of water through various methods such as a strainer, forced air, vibration, and/or centrifuge.

Previous micro-encapsulation has become a useful technique to apply bioactive compounds back onto or into products, but the challenges are typically the reduction of the function of the compounds, due to early absorption or degradation in the body, degradation through heat-induced microencapsulation, and the increased cost of multi-processing steps. Novel microencapsulated delivery uses a matrix that can be constructed in a way that it only releases the beneficial bioactives only in lower intestines and past the main stomach acid. If the bioactive material gets released at a high pH level, it must bypass stomach acid in order to prevent degradation. As a result, targeted delivery of bioactive compounds can be achieved by using binding agents of the microencapsulation, which only dissolve once the pH increases. This can only be achieved in the lower gut, past the main stomach.

The process of microencapsulation involves a one-step spray drying process utilizes formulations of a first ionic polymer, a second ionic polymer with an isoelectric point (pI2) or acid dissociation constant (pKa2) that is greater than the isoelectric point (pl 1 ) or acid dissociation constant (pKal) of the first ionic polymer and a volatile base or volatile acid. Volatilization of the volatile base or acid of the spray formulation changes the pH of the solution and changes the charge of the second ionic polymer initiating electrostatic interactions with the first ionic polymer through complex coacervation. Microcapsules formed by the complex coacervation process can stabilize bioactive components as well as control the release of the bioactive components for a variety of applications, for example, as suggested in PCT Application No. PCT/US2019/049591 filed September 4, 2019.

The concept of valorization of natural compounds from organic materials that is then reapplied to processed and/or non-processed foods aims to provide enhanced nutrition as well as a reduction in food waste. This can also apply to the manufacturing of supplements and wellness products. SUMMARY OF THE INVENTION

In one embodiment, the present invention utilizes a method to initially remove a high percentage (e.g., 20%) of the liquid juices of fruits and vegetables through a low-cost simple textured roller tenderizer, such as one that is used to tenderize meat. The initial removal of liquid also compresses and dimples the material to make it thinner and denser. The reduction of liquid, as well as the textured surface, shortens the dehydration process considerably. It also creates more stability and structural integrity in food products such as pineapple chips after drying, decreasing the drying and cooling time due to the increased surface area. The amount of crispness or chewiness (hedonics) of the food product can be altered and controlled through different amounts of water removal.

The removed liquid, as well as the waste products (skin, core, crown in pineapple), contains valuable nutrient-dense compounds (called bioactives) that can be valorized through extraction, filtration and a variety of other methods. These bioactive compounds can have multiple applications, such as supplements or beauty products. These bioactive compounds can also be reapplied back to the finished product, with its own or another source, such as using polyphenols from apple skins that are reapplied back to apples or applied them onto pineapples or other food items, therefore netting the same or higher nutritional content, as well as replacing some nutrition lost in initial food processing.

In another embodiment, the present invention can use the pressure applied through either a roller or a hydraulic/pneumatic plate, bladder, centrifugal force, gravity, or robotics. The possible texturizing of food removes the “bioactive ore” to be refined in another step, thereby reducing further processing time. In another embodiment, the present invention aims to reduce food waste by taking the waste-streams such as juice, peels, and unwanted organic material and valorizing the natural bioactive compounds (a.k.a. nutraceuticals) from the material to use as supplements, cosmetics, or as food additives. The purpose is to valorize bioactive compounds by various extraction or filtration methods from organic material sources, either by using raw materials or waste from food or agricultural production, and applying the bioactive compounds back to the same source or alternative products. These bioactive compounds can go through additional processing such as encapsulation to ensure the compounds are able to be delivered specifically to the lower intestines.

When the valorized bioactive compounds are reapplied back to the finished product, this results in the same or higher nutritional content of the original organic material. It can also replace some of the nutrients lost during various processing methods. Furthermore, multiple bioactive compounds can be combined to create more complex effects in or on the body, also known as the entourage effect.

In the preferred embodiment of the present invention, the reapplied bioactive compounds are microencapsulated. By using microencapsulation, the unfavorable flavors or odors of the compounds can be encapsulated and masked. An additional benefit of encapsulation is slow or specific release of bioactive compounds in the gut and to provide protection from degradation from stomach acid or being absorbed too early in the body. Furthermore, the encapsulation can also be enhanced by adding various flavorings. In one embodiment, the present invention can be applied to the processing of pineapple chips. This process results in a lot of waste byproduct, such as pineapple juice, core, and stem waste, that contains beneficial enzymes such as bromelain. In addition, the process of manufacturing pineapple chips involves drying the product at high temperatures, degrading and deactivating the beneficial enzymes. The present invention aims to reapply the enzymes back on the finished product, such as pineapple chips, to retain the beneficial enzymes and potentially increase the efficacy. The present invention can also increase the shelf-life of these enzymes through microencapsulation.

The present invention facilitates the targeted delivery of novel microencapsulated bioactive compounds derived from valorized food waste streams. This is achieved by isolating the valorized compounds from waste-streams and reapplying them back to the finished product for targeted delivery to a specific part of the gut.

The present invention incorporates a novel single-step microencapsulation technique that encapsulates the desired bioactive compounds and therefore, can be applied directly onto the desired, finished product. This technique uses either cross-linked alginate microcapsules (CLAMs) or complex coacervation of alginate (CoCo) to capture bioactive compounds and apply it onto the desired product in a single step. This is done by preparing samples with divalent cations such as calcium or charged bioactive compounds for CLAMs and CoCo technique, respectively. Calcium coordinates the interaction with alginate which creates porous encapsulation, whereas CoCo uses pH to alter the charges of protein or bioactive compounds and then create a counter electrostatic interaction to the alginate. Both of these processes use electrostatic interactions to hold the alginate matrix together, and as a result can easily dissolve when specific conditions get met, e.g., at a higher pH. The difference between these techniques depends on whether or not it is necessary to include the bioactive compound as part of the matrix. CLAMs focus on cross-linking the alginate which makes a sturdier matrix that upon losing water will only shrink. CoCo is similar in that it is pH sensitive, more specifically, when the pH is acidic (low) the encapsulation stays together. When the encapsulated compound reaches the lower gut, which is at a higher pH, then the encapsulation dissolves and releases bioactive compounds.

Other features and aspects of the invention will become apparent from the following detailed description, taken in conjunction with the accompanying drawings, which illustrate, by way of example, the features in accordance with embodiments of the invention. The summary is not intended to limit the scope of the invention, which is defined solely by the claims attached hereto.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is an overview of the process flow of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

Figure 1 is an overview of the process flow of the present invention. In accordance with the preferred embodiment of the present invention, the process flow shown in Figure 1 diagrams how valorized organic bioactive compounds are extracted from waste streams and reapplied to foods for targeted delivery to the gut 100. The first part of the process 102 is also known as the “squeeze” process, whereby organic food matter 104 (e.g., pineapples), is then pressurized by pressing or other form of liquid extraction 106 (e.g., using a meat tenderizer roller or a juice press).

The second part of the process 108 is the valorization and reapplication of bioactive compounds, such as nutraceuticals, from a waste stream. The liquid waste (e.g., pineapple juice) is collected 110 using a stream collection method. This liquid waste is then valorized using filtration, extraction and separation of the bioactive compounds 112, resulting in a bioactive compound such as bromelain. The bioactive compound (e.g., bromelain) is then microencapsulated into either a wet or dry microencapsulated bioactive compound. The pressed food matter 116 (e.g., pressed pineapple slices) is dehydrated or undergoes another form of processing 118, such as using infrared heat or freeze drying (also known as dehydrofreezing or dehydro-freeze drying). The microencapsulated bioactive compounds 114, which can be kept plain, dry or wet, are then reapplied into the processed food matter product 120. For example, the microencapsulated bromelain is added back into the pressed pineapple slices (for more nutrients).

The third part of the process 122 is the targeted delivery of the microencapsulated bioactive compound to the lower gut 124, when the product is consumed. The microencapsulated compounds do not have to be from the original organic source. For example, apple polyphenols from apple processing waste can be microencapsulated and added to pineapple slices.

While various embodiments of the disclosed technology have been described above, it should be understood that they have been presented by way of example only, and not of limitation. Likewise, the various diagrams may depict an example architectural or other configuration for the disclosed technology, which is done to aid in understanding the features and functionality that may be included in the disclosed technology. The disclosed technology is not restricted to the illustrated example architectures or configurations, but the desired features may be implemented using a variety of alternative architectures and configurations. Indeed, it will be apparent to one of skill in the art how alternative functional, logical or physical partitioning and configurations may be implemented to implement the desired features of the technology disclosed herein. Also, a multitude of different constituent module names other than those depicted herein may be applied to the various partitions. Additionally, with regard to flow diagrams, operational descriptions and method claims, the order in which the steps are presented herein shall not mandate that various embodiments be implemented to perform the recited functionality in the same order unless the context dictates otherwise.

Although the disclosed technology is described above in terms of various exemplary embodiments and implementations, it should be understood that the various features, aspects and functionality described in one or more of the individual embodiments are not limited in their applicability to the particular embodiment with which they are described, but instead may be applied, alone or in various combinations, to one or more of the other embodiments of the disclosed technology, whether or not such embodiments are described and whether or not such features are presented as being a part of a described embodiment. Thus, the breadth and scope of the technology disclosed herein should not be limited by any of the abovedescribed exemplary embodiments.

Terms and phrases used in this document, and variations thereof, unless otherwise expressly stated, should be construed as open ended as opposed to limiting. As examples of the foregoing: the term “including” should be read as meaning “including, without limitation” or the like; the term “example” is used to provide exemplary instances of the item in discussion, not an exhaustive or limiting list thereof; the terms “a” or “an” should be read as meaning “at least one,” “one or more” or the like; and adjectives such as “conventional,” “traditional,” “normal,” “standard,” “known” and terms of similar meaning should not be construed as limiting the item described to a given time period or to an item available as of a given time, but instead should be read to encompass conventional, traditional, normal, or standard technologies that may be available or known now or at any time in the future.

Likewise, where this document refers to technologies that would be apparent or known to one of ordinary skill in the art, such technologies encompass those apparent or known to the skilled artisan now or at any time in the future.

Claims

CLAIMS What is claimed is:

1. A method for removing a high percentage of liquid juices from fruits and vegetables comprising the steps of: a. compress said fruits and vegetables making said fruits and vegetables thinner and more dense; b. create stability in said fruits and vegetables by creating a textured surface upon surfaces of said fruits and vegetables; c. dehydrating said fruits and vegetables by way of pressure or temperature modulation; and d. reapplying valorized bioactive compounds back to said dehydrated fruits and vegetables in order to increase nutritional content of said fruits and vegetables.

2. A method according to claim 1 wherein waste products removed from said fruits and vegetables including skin, core, and crown when available are collected to obtain said valuable nutrient-dense bioactives valorized through extraction or filtration.

3. A method according to claim 2 wherein said bioactive compounds are used to formulate nutritional supplements.

4. A method according to claim 2 wherein said bioactive compounds are used to formulate beauty products.

5. A method according to claim 1 wherein said high percentage is at least equal to 20%.

6. A method according to claim 1 wherein a further step includes adding back into said dehydrated fruits and vegetables bioactive compounds of alternate dehydrated fruits and vegetables in order to obtain optimal results.

7. A method according to 6 wherein said alternate dehydrated fruits and vegetables includes apple skins for infusing various fruits and vegetables with polyphenols obtained from said apple skins.

8. A method according to claim 1 wherein said bioactive compounds are encapsulated for delivery to a human intestinal tract.

9. A method according to claim 1 wherein waste byproducts containing enzymes such as bromelain are collected during a process at high temperatures thereby degrading and deactivating the beneficial enzymes in order to reapply said enzymes back into a finished product such as pineapple chips, to retain said beneficial enzymes and increase shelf-life by way of micro encapsulation.

10. A method of single-step micro encapsulation for encapsulating a desired bioactive compound and applying said compound to a desired finished product, by way of using either cross-linked alginate microcapsules (CLAMs) or complex coacervation of alginate (CoCo) to capture bioactive compounds and apply said compounds onto said desired finished product in a single step by preparing samples with divalent cations such as calcium or charged bioactive compounds for CLAMs and CoCo respectively for creating porous encapsulation and wherein charges are altered to hold the alginate matrix together and as a result can easily dissolve when specific pH conditions are achieved.

11. A system for removing a high percentage of liquid juices from fruits and vegetables comprising the physical steps of a. compressing said fruits and vegetables making said fruits and vegetables thinner and more dense; b. creating stability in said fruits and vegetables by creating a textured surface upon surfaces of said fruits and vegetables; c. dehydrating said fruits and vegetables by way of pressure or temperature modulation; and d. reapplying valorized bioactive compounds back to said dehydrated fruits and vegetables in order to increase nutritional content of said fruits and vegetables.

12. A system according to claim 11 wherein waste products removed from said fruits and vegetables including skin, core, and crown when available are collected to obtain said valuable nutrient-dense bioactives valorized through extraction or filtration.

13. A system according to claim 12 wherein said bioactive compounds are used to formulate nutritional supplements.

14. A system according to claim 12 wherein said bioactive compounds are used to formulate beauty products.

15. A system according to claim 11 wherein said high percentage is at least equal to 20%.

16. A system according to claim 11 wherein a further step includes adding back into said dehydrated fruits and vegetables bioactive compounds of alternate dehydrated fruits and vegetables in order to obtain optimal results.

17. A system according to 16 wherein said alternate dehydrated fruits and vegetables includes apple skins for infusing various fruits and vegetables with polyphenols obtained from said apple skins.

18. A system according to claim 11 wherein said bioactive compounds are encapsulated for delivery to a human intestinal tract.

19. A method according to claim 11 wherein waste byproducts containing enzymes such as bromelain are collected during a process at high temperatures thereby degrading and deactivating the beneficial enzymes in order to reapply said enzymes back into a finished product such as pineapple chips, to retain said beneficial enzymes and increase shelf-life by way of micro encapsulation.