WO2023080876A1 - Chocolat fonctionnel à propriétés antivirales - Google Patents

Chocolat fonctionnel à propriétés antivirales Download PDF

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Publication number
WO2023080876A1
WO2023080876A1 PCT/TR2022/051241 TR2022051241W WO2023080876A1 WO 2023080876 A1 WO2023080876 A1 WO 2023080876A1 TR 2022051241 W TR2022051241 W TR 2022051241W WO 2023080876 A1 WO2023080876 A1 WO 2023080876A1
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WO
WIPO (PCT)
Prior art keywords
weight
chocolate
quercetin
bromelin
pieces
Prior art date
Application number
PCT/TR2022/051241
Other languages
English (en)
Inventor
Gokcen GARIPOGLU
Original Assignee
Bahcesehir Universitesi
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
Priority claimed from TR2021/017259 external-priority patent/TR2021017259A1/tr
Application filed by Bahcesehir Universitesi filed Critical Bahcesehir Universitesi
Priority to EP22890551.9A priority Critical patent/EP4426126A1/fr
Publication of WO2023080876A1 publication Critical patent/WO2023080876A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/426—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the invention relates to a consumable antiviral functional food containing chocolate, quercetin, bromelin, fruit puree and fruit pieces.
  • the functional food that is the subject of the invention contains chocolate, quercetin, bromelin, cranberry puree, pineapple pieces and in addition to these, apple peel or red grape pieces or red grape juice. This functional food is beneficial for health and thanks to its antiviral effects, it is used as a contribution to the strengthening of the immune system for COVID-19.
  • Coronaviruses are a diverse family of viruses that can cause infection in both humans and animals. Several types of coronaviruses can cause mild upper respiratory illness in humans, while viruses such as SARS-CoV and MERS-CoV can cause more serious respiratory illnesses. Coronavirus disease 2019 (COVID-19) is an infectious disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). The first case was found in Wuhan city of Hubei province of China, in December 2019. It has continued to spread since then, causing an ongoing pandemic. SARS-CoV-2 infection causes a respiratory disease called COVID-19. Covid-19 shows symptoms in relation to potentially serious complications such as breathing difficulties and pneumonia. For COVID-19 disease, antiviral drugs based on favipiravir material are given.
  • Quercetin which is one of the powerful antioxidants are; onions, apples, grapes, strawberries, citrus fruits, cherries, broccoli, capers, buckwheat, green leafy vegetables, nuts and black tea.
  • Quercetin which is a natural product, has been identified as a reasonably potent inhibitor of 3CLpro (the main protease enzyme highly conserved among coronaviruses), an enzyme of the SARS-CoV-2 virus [1],
  • Quercetin is a 3,3',4',5,7-pentahydroxyflavone with five hydroxyl groups. It belongs to the class of flavonols that cannot be produced in the human body. Quercetin is one of the most widely used bioflavonoids for the treatment of metabolic and inflammatory disorders. Sources of quercetin include fruits such as apples, plums, mangoes, blueberries, cranberries, red grapes (especially citrus fruits), and green leafy vegetables as well as many seeds, buckwheat, nuts, olive oil, honey, beans, lettuce, onions, broccoli, green tea and red wine. Quercetin, a flavonol, is abundant in foods (especially onions). The most important task of quercetin is to speed up the metabolism.
  • the amount of quercetin taken from vegetables and fruits in the daily diet has been shown as 25-40 mg.
  • the recommended dose is in the range of 250-500 mg per day in order to increase antioxidant efficiency and to be more effective in preventing diseases [2], Quercetin is the most studied member of the flavonoid family and is also one of the most prominent dietary antioxidants.
  • quercetin intake has a performance-enhancing effect by inhibiting the lactate level in exercise, has a protective effect against free radicals by reducing the amount of Malondialdehyde (MDA), the end product of lipid peroxidation, and strengthens the antioxidant defence systems of the cell by causing an increase in antioxidant enzyme levels (SOD, CAT, GPx, GST) [3],
  • MDA Malondialdehyde
  • SOD, CAT, GPx, GST antioxidant enzyme levels
  • Bromelin enzyme which is a mixture of bromelin A and B, the proteolytic enzymes of pineapple, is an enzyme that breaks down proteins and facilitates digestion and is supportive in eliminating infections.
  • bromelin may also be effective in killing some viruses and bacteria [5].
  • Some studies show that the use of bromelin along with quercetin increases the effect of each other.
  • Bromelin is mostly found in pineapple fruit and is widely used as a food supplement for its antibacterial, anti-inflammatory and antithrombotic effects.
  • the usual dose of bromelin is 40 mg taken 3 or 4 times a day. Pineapple products are commercially available in liquid, tablet, and capsule dosage forms. Most products contain 500 mg of bromelin; manufacturers recommend a dose of 500 to 1 ,000 mg per day [6],
  • Apple fruit contains antioxidants and strengthens the immune system and protects the body against diseases.
  • Apple peels are a powerful antioxidant that protects the heart health and against the cancer.
  • other flavonoids and vitamins C support immune system.
  • the phenolic compounds found in apple peels protect against many diseases as well as the harmful ultraviolet light of the sun.
  • Red fruits such as pomegranates, grapes, raspberries and blueberries are also very good sources of antioxidants. These fruits are, like vitamin C, very effective in protecting against diseases by contributing to the strengthening of the immune system.
  • Cranberries are rich in vitamins and minerals. They contain vitamins A, C, carotene, thiamine, riboflavin, niacin, calcium, magnesium, phosphorus, copper, sulphur, iron and iodine. With its strong antioxidant properties, cranberry helps solving immune system problems, especially colds and flu, and strengthens immune system [7],
  • Cocoa which was also used in medical drug treatment in the past, has been reported to have positive effects on endothelial function, blood pressure, insulin resistance and platelet function in current studies. Cocoa is very rich in polyphenols, especially flavonols. Consuming 2 grams of cocoa a day, through products containing cocoa, can provide protection from cardiovascular diseases.
  • Chocolate is a product obtained by preparing and moulding in accordance with the technique with the addition of cocoa, cocoa butter, sugar, optional milk or milk powder, seasonings and additives. Chocolate is among the best sources of polyphenols that can contain phenolic conversion products. The amount of polyphenols found in 10 grams of dark chocolate varies between 120 and 150 milligrams. According to the oxygen radical absorbance capacity (ORAC) data, chocolate, as a whole food, has a strong antioxidant capacity compared to other phytochemical-rich foods such as blueberries, strawberries, and garlic.
  • ORAC oxygen radical absorbance capacity
  • Patent application no LIS2011177174A1 mentions a food containing powdered freeze- dried fruit/juice, cocoa butter, milk, and sugar.
  • the process and method described herein is to produce a healthy cocoa butter-based confectionery while reducing the fruit component to a particle size smaller than the tongue can detect.
  • the invention relates to a consumable antiviral functional chocolate containing chocolate, quercetin, bromelin, fruit puree and fruit pieces.
  • Said functional chocolate contains 25-80% total cocoa dry substance by weight.
  • Said functional chocolate may have milk or bitter properties.
  • the first aim of the invention is to produce a functional food with a high antioxidant capacity against COVID-19 disease and a feature that contributes to the strengthening of the immune system. Thanks to its quercetin, bromelin and fruit contents, it contributes to the antioxidant effect and strengthening of the immune system.
  • Another aim of the invention is to increase the contribution to the strengthening of the immune system created by quercetin by using quercetin and bromelin together.
  • Bromelin facilitates the absorption of quercetin in the intestine and makes it more effective in the immune system.
  • Quercetin and bromelin are used together, especially as a contribution to healthy respiratory functions and strengthening the immune system.
  • Another aim of the invention is to obtain a chocolate with high nutritional value by using the substances with antioxidant, antiviral properties and contributing to the strengthening of the immune system as a filling material, without being subjected to heat treatment. Quercetin, bromelin, fruit puree and fruit pieces are added as filling material after conching during chocolate production. In this way, the ingredients are not exposed to heat treatment and do not lose their properties.
  • Another aim of the invention is to preserve the effect of quercetin in food.
  • the absorption of quercetin is increased in the presence of sugar.
  • quercetin remains elevated in the blood for a long time in the presence of fat.
  • sugar and cocoa butter in the invention the contribution of quercetin to the strengthening of the immune system is used in the most effective way.
  • Another aim of the invention is to present the substances or supplements that contribute to the strengthening of the immune system in an easily accessible way with chocolate, which is a food that is generally loved, consumed frequently and gives a feeling of happiness.
  • chocolate which is a food that is generally loved, consumed frequently and gives a feeling of happiness.
  • the content of chocolate which has an important place in consumption habits and is easy to reach from places such as markets and neighbourhood grocery stores, is enriched and made more accessible than other vitamins and supplements.
  • a sweet food that contributes to the strengthening of the immune system against COVID-19 disease, has antiviral and antioxidant properties, is rich in fruit content and is easily accessible is provided.
  • the invention relates to a consumable functional chocolate containing chocolate, quercetin, bromelin, fruit puree and fruit pieces.
  • Said functional chocolate may be a dark and milk chocolate that contains 25-80% total cocoa dry substance by weight.
  • Functional chocolate which contributes to the strengthening of the immune system, comprises various internal stuffing additions. This stuffing addition defines the stuffing and optional flavour additive and is explained in detail below.
  • Functional chocolate that is the subject of the invention comprises, as a stuffing compared to the final product, 10-20% apple peel pieces or red grape pieces by weight, 10-20% pineapple chunks by weight, 5-10% by weight cranberry puree, and in addition to the aforementioned fruit content, 0.25-0.5% by weight of quercetin by weight and 0.15-0.25% bromelin by weight.
  • the quercetin and bromelin added here should be considered separately from the quercetin and bromelin contained in the fruits.
  • the functional chocolate that is the subject of the invention comprises quercetin and bromelin, both from fruit ingredients and added in powder or extract form.
  • Functional chocolate may comprise antiviral hazelnuts, marzipan, mint extract, pomegranate, orange peel or blueberry as flavour additives.
  • the functional chocolate disclosed within the scope of the invention may be dark or milk chocolate.
  • dark chocolate should contain at least 35% cocoa dry substance and milk chocolate should contain at least 25% cocoa dry substance compared to the final product.
  • milk chocolate contains 25- 30% cocoa dry substance and dark chocolate 50-80%.
  • quercetin and bromelin are also added to the functional chocolate content in extract or powder form.
  • Hazelnut, marzipan, mint essence, pomegranate, orange peel or blueberry are optionally added to contribute to the flavour and antiviral effect.
  • the invention which comprises 250-500 milligrams of quercetin in extract or powder form for 100 grams of chocolate, contributes to the strengthening of the immune system.
  • Bromelin which is added in extract or powder form in the range of 150-250 milligrams for 100 grams of chocolate, shows a synergistic effect with quercetin, in addition to its effects on the immune system when used alone. Concomitant use of quercetin and bromelin strengthens immune system by increasing the antiviral effect.
  • Cranberry puree containing high amounts of quercetin and vitamin C is used in the final product at a rate of 5-10% by weight.
  • the antiviral activity of cranberry puree is high, and it is used as a prophylactic in the prevention of viral diseases with quercetin and to contribute to the recovery in respiratory system diseases.
  • Pineapple which already contains bromelin A and B proteolytic enzymes, is used in the end product in the range of 10-20% by weight in present invention and increases the antioxidant capacity of the invention.
  • Adding the apple peel containing quercetin, which is used at a rate of 10-20% by weight, into chocolate contributes to the increase of antioxidant capacity and strengthening of the immune system.
  • red grape pieces or red grape juice containing antioxidant flavonoids and quercetin can be used in the content of functional chocolate for its antiviral effect and contribution to strengthening the immune system.
  • Some ingredients are added to the functional chocolate content to increase antiviral effectiveness and add flavour.
  • Hazelnut or almond rich in zinc mineral, as one of these ingredients, is used as an immune booster against viruses, bacteria and the diseases that may occur as a result, and therefore as a contribution to the strengthening of the immune system against COVID-19 disease.
  • Orange peel which is a source of vitamin C and contains essential oils, strengthens the antiviral effect.
  • the pomegranate fruit contains vitamins C, B6 and B12, and it strengthens the immune system, especially with vitamin C. Thanks to its antimicrobial properties, peppermint oil is effective in strengthening the immune system.
  • Cocoa provides an antiviral effect against COVID-19 disease by containing biologically active components with broad-spectrum antimicrobial activity, including an inhibitory effect on influenza virus infection.
  • Blueberry fruit contains high levels of vitamin C and quercetin and contributes to the strengthening of a strong immune system. All the flavour additive ingredients mentioned above can be added as an alternative to the functional chocolate of the invention.
  • Functional milk chocolate production method which is the subject of the invention, comprises: i. Melting milk formulation up to 45-50°C with steam table method, ii. Reducing the temperature of the melted chocolate to 27-28°C, iii. Continuous tempering using a tempering spatula throughout these processes, iv. Bringing the chocolate back to 31 -32°C and completing the tempering process, v. Pouring chocolate into moulds for reshaping and adding stuffing materials with 10-20% pineapple pieces by weight, 5-10% cranberry puree by weight, 10-20% apple peel or red grape pieces or red grape juice by weight, 0.25-0.5% quercetin by weight and 0.15-0.25% bromelin by weight, and vi. Cooling the moulds.
  • Functional dark chocolate production method which is the subject of the invention, comprises: i. Melting darktraction up to 45-50°C with steam table method, ii. Reducing the temperature of the melted chocolate to 27-28°C, iii. Continuous tempering using a tempering spatula throughout these processes, iv. Bringing the chocolate back to 31-32°C and completing the tempering process, v. Pouring chocolate into moulds for reshaping and adding stuffing materials with
  • the cocoa beans are cleaned and then roasted. After the roasting process, the cocoa beans, whose shells are separated, go through the grinding process and chocolate mass is obtained. Milk, sugar and cocoa butter or just sugar and cocoa butter are added to the resulting chocolate mass and mixed. After this process, the products are subjected to conching with emulsifier and cocoa butter. Conching is the process of mixing and rounding the chocolate dough for a certain time and temperature. This method is carried out in facilities that produce raw chocolate. This raw chocolate (caries) is taken from the facilities and processed to produce the functional food that is the subject of the invention.
  • antioxidant compounds in chocolate which will be consumed as 20-40 g per day, and additionally the content of the invention (quercetin, bromelin, pineapple pieces, cranberry puree, apple peel/red grape pieces), it strengthens the immune system by reducing free radicals formed in the body. It prevents the infection by suppressing polymerase, protease, and DNA gyrase, and this property prevents the virus from adhering to the body or suppresses its replication in the body and stops the progression of the disease. This, especially today, contributes to the protective effect against COVID-19 disease and to the strengthening of the immune system.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention concerne un aliment fonctionnel antiviral consommable contenant du chocolat, de la quercétine, de la broméline, de la purée de fruits et des morceaux de fruits. L'aliment fonctionnel qui fait l'objet de l'invention contient du chocolat, de la quercétine, de la broméline, de la purée de canneberge, des morceaux d'ananas et, en plus de ceux-ci, de la pelure de pomme ou des morceaux de raisin rouge ou du jus de raisin rouge. Cet aliment fonctionnel est bénéfique pour la santé et grâce à ses effets antiviraux, il est utilisé en tant que contribution au renforcement du système immunitaire pour la maladie COVID-19. Le chocolat fonctionnel qui fait l'objet de l'invention comprend, en tant que garniture par rapport au produit final, 10 à 20 % en poids de pelure de pomme ou de morceaux de raisin rouge, 10 à 20 % en poids de morceaux d'ananas, 5 à 10 % en poids de purée de canneberge, et en plus de la teneur en fruits susmentionnée, 0,25 à 0,5 % en poids de quercétine et 0,15 à 0,25 % en poids de broméline. La quercétine et la broméline ajoutées ici doivent être considérées séparément de la quercétine et de la broméline contenues dans les fruits. Le chocolat fonctionnel qui fait l'objet de l'invention comprend de la quercétine et de la broméline issues des ingrédients de fruit et ajoutées sous forme de poudre ou d'extrait. Le chocolat fonctionnel peut comprendre des noisettes, du massepain, de l'extrait de menthe, de la grenade, de l'écorce d'orange ou de la myrtille antiviraux en tant qu'additifs aromatiques.
PCT/TR2022/051241 2021-11-05 2022-11-04 Chocolat fonctionnel à propriétés antivirales WO2023080876A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP22890551.9A EP4426126A1 (fr) 2021-11-05 2022-11-04 Chocolat fonctionnel à propriétés antivirales

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2021017259 2021-11-05
TR2021/017259 TR2021017259A1 (tr) 2021-11-05 Antiviral özellikli fonksiyonel çikolata.

Publications (1)

Publication Number Publication Date
WO2023080876A1 true WO2023080876A1 (fr) 2023-05-11

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2599390A1 (fr) * 2011-12-03 2013-06-05 Cavalier N.V./S.A. Composition de remplissage enrichie en fibres pour produit en chocolat
US20130309291A1 (en) * 2011-02-03 2013-11-21 Snap Infusion Llc Confection composition
WO2018206622A1 (fr) * 2017-05-11 2018-11-15 Puratos Produit chocolaté comestible

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130309291A1 (en) * 2011-02-03 2013-11-21 Snap Infusion Llc Confection composition
EP2599390A1 (fr) * 2011-12-03 2013-06-05 Cavalier N.V./S.A. Composition de remplissage enrichie en fibres pour produit en chocolat
WO2018206622A1 (fr) * 2017-05-11 2018-11-15 Puratos Produit chocolaté comestible

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