METHOD FOR ENRICHING FOOD PRODUCTS WITH PROTEINS AND/OR WITH FOOD SUPPLEMENTS

Abstract

The present invention relates to a method for enriching a food with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s), comprising the following steps: Obtaining a food matrix permeable to liquids; Placing said matrix in contact with an impregnation solution composed of a liquid, comprising at least one isolated amino acid and/or peptide and/or protein and/or dietary supplement, to which has optionally been added at least one plant and/or spice and/or aroma; Impregnating said matrix with said isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s), by applying an under-pressure comprised between 5 and 20 millibars to the matrix in its impregnation solution.

Claims

1-22. (canceled)

23. A method for enriching a food with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s), comprising the following steps: obtaining a food matrix permeable to liquids; placing said matrix in contact with an impregnation solution composed of a liquid, comprising one or more isolated amino acid(s) and/or one or more peptide(s) and/or one or more protein(s) and/or one or more dietary supplement(s), and optionally one or more plant(s) and/or one or more spice(s) and/or one or more aroma(s); impregnating said matrix with said one or more isolated amino acid(s) and/or one or more peptide(s) and/or one or more protein(s) and/or one or more dietary supplement(s), by applying an under-pressure comprised between 5 and 20 millibars to the matrix in its impregnation solution.

24. The method according to claim 23 for the preparation of a food having an enhanced nutritional value compared to its original nutritional value, and/or enriched with nutrients having a beneficial activity for the health of organisms.

25. The method according to claim 23, wherein the food matrix is of plant origin, in particular is a fruit or a vegetable or a marine plant.

26. The method according to claim 23, wherein the food matrix has been scalded beforehand.

27. The method according to claim 23, wherein the liquid is selected from: a water, an oil, a syrup, a milk, a fruit juice, a vegetable juice, or any mixture of these liquids.

28. The method according to claim 23, wherein the impregnation solution comprises one or more isolated amino acid(s) and/or one or more peptide(s) and/or one or more protein(s), and one or more dietary supplement(s).

29. The method according to claim 23, wherein the one or more amino acid(s) are selected from amino acids essential for humans.

30. Method according to claim 23, wherein the impregnation The method comprises one or more of the following amino acids: leucine, isoleucine, valine, glutamine, arginine and citrulline.

31. The method according to claim 23, wherein the one or more peptide(s) and/or the one or more protein(s) is/are derived from or constituted of plant protein(s), animal protein(s), or a mixture of both.

32. The method according to claim 23, wherein the impregnation solution comprises a protein hydrolysate.

33. The method according to claim 23, wherein the one or more amino acid(s) and/or the one or more peptide(s) and/or the one or more protein(s) are derived from milk or from whey.

34. The method according to claim 23, wherein the dietary supplement is zeolite.

35. The method according to claim 23, wherein the partial vacuum impregnation step lasts between 10 and 60 seconds, and is followed by a rise in pressure up to atmospheric pressure.

36. The method according to claim 23, wherein the partial vacuum impregnation step is carried out by means of a vacuum packing machine.

37. The method according to claim 23, wherein after the partial vacuum impregnation step, the food is wiped and/or drained and/or dried.

38. A food enriched with one or more isolated amino acid(s) and/or with one or more peptide(s) and/or with one or more protein(s) and/or with one or more dietary supplement(s), susceptible to be obtained by the method according to claim 23.

39. A method for treating undernutrition comprising the administration to an individual affected by this syndrome of a food enriched with one or more isolated amino acid(s) and/or with one or more peptide(s) and/or with one or more protein(s) as defined in claim 38.

40. A method for treating one of the following affections: type 2 diabetes or necroses of the skin, comprising the administration to an individual affected by one of these syndromes of a food enriched with one or more isolated amino acid(s) and/or with one or more peptide(s) and/or with one or more protein(s) and/or with one or more dietary supplement(s) as defined in claim 38.

41. A combination product comprising a food enriched with one or more isolated amino acid(s) and/or with one or more peptide(s) and/or with one or more protein(s) and/or with one or more dietary supplement(s) as defined in claim 38, and one or more therapeutic compound(s) selected from the group consisting of: chemotherapy compounds, immunotherapy compounds, and hormonotherapy compounds.

42. A method for treating patients affected with cancer, comprising the simultaneous, separated or sequential administration of: a food enriched with one or more isolated amino acid(s) and/or with one or more peptide(s) and/or with one or more protein(s) and/or with one or more dietary supplement(s) as defined in claim 38, and one or more therapeutic compound(s) selected from the group consisting of: chemotherapy compounds, immunotherapy compounds, and hormonotherapy compounds, and/or in combination with a radiotherapy treatment.

43. The method of claim 42, wherein the food is enriched with zeolites.

44. A diet for athletes or astronauts, comprising a food enriched with one or more isolated amino acid(s) and/or one or more with peptide(s) and/or one or more with protein(s) and/or with one or more dietary supplement(s) as defined in claim 38.

Description

DESCRIPTION OF THE FIGURES

[0074] Other characteristics, aims and advantages of the invention will become clear from the description that follows, which is purely illustrative and non-limiting, and which should be read with regard to the appended drawings in which:

[0075] FIG. 1 illustrates the results of protein vacuum impregnation, on the mass of different food matrices, before (M1) and after (M2) impregnation.

[0076] FIG. 1a: Pieces of raw apple, impregnated with: [0077] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (on the left) and [0078] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0079] FIG. 1b: Pieces of raw pear, impregnated with: [0080] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (on the left) and [0081] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0082] FIG. 1c: Pieces of raw kiwi, impregnated with: [0083] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (on the left) and [0084] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0085] FIG. 1d: Pieces of raw clementine, impregnated with: [0086] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (on the left) and [0087] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0088] FIG. 1e: Pieces of raw cucumber, impregnated with: [0089] a protein solution diluted to 15% (on the left) and [0090] a protein solution diluted to 30% (on the right).

[0091] FIG. 1f: Pieces of raw chicory, impregnated with: [0092] a protein solution diluted to 15% (on the left) and [0093] a protein solution diluted to 30% (on the right).

[0094] FIG. 1g: Pieces of raw courgette, impregnated with: [0095] a protein solution diluted to 15% (on the left) and [0096] a protein solution diluted to 30% (on the right).

[0097] FIG. 2 illustrates the results of protein vacuum impregnation, in terms of total quantity of nitrogen measured by the DUMAS method.

[0098] FIG. 2a: Pieces of raw apple, impregnated with: [0099] untreated: control (on the left) [0100] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (middle) and [0101] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0102] FIG. 2b: Pieces of raw pear, impregnated with: [0103] untreated: control (on the left) [0104] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (middle) and [0105] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0106] FIG. 2c: Pieces of raw kiwi, impregnated with: [0107] untreated: control (on the left) [0108] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (middle) and [0109] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0110] FIG. 2d: Pieces of raw clementine, impregnated with: [0111] untreated: control (on the left) [0112] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (middle) and [0113] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0114] FIG. 2e: Pieces of raw cucumber, impregnated with: [0115] untreated: control (on the left) [0116] a protein solution diluted to 15% (middle) and [0117] a protein solution diluted to 30% (on the right).

[0118] FIG. 2f: Pieces of raw chicory, impregnated with: [0119] untreated: control (on the left) [0120] a protein solution diluted to 15% (middle) and [0121] a protein solution diluted to 30% (on the right).

[0122] FIG. 2g: Pieces of raw courgette, impregnated with: [0123] untreated: control (on the left) [0124] a protein solution diluted to 15% (middle) and [0125] a protein solution diluted to 30% (on the right).

[0126] FIG. 3 illustrates the average energy value of the impregnated food samples, as a function of impregnation level, expressed in kilocalories/100 g of food.

[0127] The dotted lines represent the levels necessary to make the nutritional claims “source of proteins” (lower line) and “rich in proteins” (upper line).

[0128] FIG. 3a: Pieces of raw apple, impregnated with: [0129] untreated: control (on the left) [0130] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (middle) and [0131] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0132] FIG. 3b: Pieces of raw pear, impregnated with: [0133] untreated: control (on the left) [0134] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (middle) and [0135] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0136] FIG. 3c: Pieces of raw kiwi, impregnated with: [0137] untreated: control (on the left) [0138] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (middle) and [0139] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0140] FIG. 3d: Pieces of raw clementine, impregnated with: [0141] untreated: control (on the left) [0142] a protein solution diluted to 15% with emulsifier (with E) and without emulsifier (without E) (middle) and [0143] a protein solution diluted to 30% with emulsifier (with E) and without emulsifier (without E) (on the right).

[0144] FIG. 3e: Pieces of raw cucumber, impregnated with: [0145] untreated: control (on the left) [0146] a protein solution diluted to 15% (middle) and [0147] a protein solution diluted to 30% (on the right).

[0148] FIG. 3f: Pieces of raw chicory, impregnated with: [0149] untreated: control (on the left) [0150] a protein solution diluted to 15% (middle) and [0151] a protein solution diluted to 30% (on the right).

[0152] FIG. 3g: Pieces of raw courgette, impregnated with:

[0153] untreated: control (on the left) [0154] a protein solution diluted to 15% (middle) and [0155] a protein solution diluted to 30% (on the right).

[0156] FIG. 4: Quantity of total nitrogen measured by the DUMAS method on pieces of apple impregnated under vacuum with (from left to right): [0157] a solution without leucine, [0158] a solution with leucine, [0159] a solution with leucine+PRONATIV® 95 INSTANT.

DETAILED DESCRIPTION OF THE INVENTION

[0160] The present invention relates to a method for enriching a food with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s) comprising the following steps: [0161] Obtaining a food matrix permeable to liquids; [0162] Placing said matrix in contact with an impregnation solution composed of a liquid, comprising at least one isolated amino acid and/or peptide and/or protein and/or dietary supplement, to which has optionally been added at least one plant and/or spice and/or aroma, in any form known to those skilled in the art (vegetable water, exudates, essential oil, infusion, maceration, powder, any part of the vegetative apparatus, special pharmaceutical form, copies of organic and non-organic synthesis, etc.); [0163] Impregnating said matrix with said isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s), by applying an under-pressure comprised between 5 and 20 millibars to the matrix in its impregnation solution.

[0164] The terms employed in the present application are defined below for greater clarity in the description of the invention.

[0165] An “enrichment method” designates any method of which the aim is to obtain a higher concentration of the desired product in a product or a composition. Since it involves a method for enrichment with proteins, this designates a method making it possible to obtain a higher concentration of proteins than that normally observed in the considered product or composition.

[0166] Thus, an “enriched” food designates a food having a concentration or a quantity of isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s) greater than that normally observed for this food, and in particular greater than the concentration or quantity of said isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s) observed in the original food, before its treatment by the method according to the invention.

[0167] Such an enrichment corresponds to an increase in the quantity by dry weight of said isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s) of at least 10% by dry weight compared to its quantity in the original food, advantageously at least 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 100% by dry weight compared to its quantity in the original food.

[0168] Such an enrichment may also correspond to an addition de novo of at least one isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s) to a food not comprising it originally.

[0169] Such an enrichment method may be a method making it possible to produce said product in such a way that it contains more proteins: for example, the patent FR3003873 describes a method for enriching microalgae with proteins, consisting in modulating the culture conditions of said microalgae so that they attain a protein content greater than that generally observed.

[0170] Such a method also includes methods making it possible to integrate proteins in a finished product, as is the case for the method of the present invention.

[0171] “Food” is taken to mean in the sense of the invention any solid product (non-liquid), untreated or transformed, intended to be ingested by human beings to ensure their subsistence.

[0172] Foods are made up of nutrients, but must not be reduced to a simple sum of different nutrients. Indeed, interactions of said nutrients with each other create a specific and particular structure of each food, which is designated by the expression “food matrix”.

[0173] In the present application, the terms “food” and “food matrix” are used interchangeably, and both designate the untreated product that will be subjected to the method of the invention. After carrying out the three essential steps of this method, the food obtained is called “enriched food” with amino acids and/or with peptides and/or with proteins and/or with dietary supplements.

[0174] In the sense of the invention, the expression “food matrix permeable to liquids” designates the physical structure of a food, which has sufficient porosity to absorb a certain quantity of liquid, when this food matrix is subjected to the method according to the invention.

[0175] The term “amino acid” designates the constituents of peptides and proteins, but also amino acids that are not directly proteinogenic, such as citrulline. These “base units” are constituted of a carboxylic acid having an amine functional group. All proteins are constituted of just 20 different amino acids. Certain amino acids may be synthesised by the metabolism of the body, others must imperatively be provided by the diet.

[0176] The term “peptide” designates a sequence of amino acids bound together by peptide bonds.

[0177] This term designates in particular peptides constituted of a low number of amino acids (from two to several tens) which are also called oligopeptides. Polymers comprising a greater number of amino acids are called polypeptides.

[0178] The term “protein” designates assemblies of one or several polypeptides having undergone post-translational modifications, such as for example the bonds of chains of sugars, and/or folding into a three-dimensional conformation.

[0179] In the nutrition field, proteins are the main components of the structures of the cells of the body, they are considered as being the “building blocks” of the organism. They constitute the vast majority of the muscles, the bones, the hair, the nails, the skin, as well as all the organs. Hormones, enzymes and antibodies are also proteins.

[0180] Proteins are supplied by the diet: animal proteins, derived from meat, milk, eggs, fish; and plant proteins, derived from cereals, leguminous plants, vegetables and fruits are distinguished.

[0181] The ingested proteins are digested by the organism, that is to say that the chains of amino acids are “cut up” into free amino acids, which thus become absorbable. Three successive steps may be distinguished in the digestion of proteins: [0182] At the level of the stomach, the acidity of the medium begins to denature the proteins, they lose their complex structures. Pepsin breaks the peptide bonds between certain amino acids of the chain, [0183] At the level of the duodenum, endopeptidases (trypsin, chymotrypsin, elastase) of the pancreas as well as carboxypeptidases and aminopeptidases continue the digestion work: 30% of the amino acids are in free form, 70% are still in di- and tripeptide form, [0184] At the level of the cells of the inner wall of the small intestine (enterocytes), peptidases reduce a large part of the latter peptides into absorbable amino acids. The absorption takes place at the level of the small intestine, the amino acids next being found in the blood circulation.

[0185] These amino acids are going to serve for the synthesis and the renewal of proteins: 300 to 400 grammes of proteins of the organism are renewed every day, which represents 3 to 4% of the total stock. They also participate in the production of energy according to the neoglycogenesis pathway.

[0186] The ANSES has established that a recommended nutritional intake of proteins is comprised between 1 g and 1.2 g of proteins ingested per kilogramme of mass of the organism fed and per day. This intake should however be increased to 1.7 g/kg/d in undernourished persons (see references 1, 2, 3 and 4).

[0187] The term “dietary supplement” is used in the present application without making reference to any regulatory restriction. It designates, in the sense of the invention, any compound capable of providing benefits to a living organism, which is consumed besides the diet. The aim of its administration is to provide a supplement of nutrients or substances having a nutritional or physiological effect (vitamins, minerals, fatty acids, sugars, trace elements, polyphenols), missing or in insufficient quantity in the normal diet of an individual. The term “dietary supplement” also designates detoxifying active ingredients, derived from land or marine plants, or coming under the family of natural or synthetic zeolites. This term also includes adjuvants, nutrients and culinary aids, notably those having anti-inflammatory and anti-proteolytic properties.

[0188] In the sense of the invention, the term “dietary supplement” is synonymous with “compound having a nutritional value”, such a nutrient or substance having a positive physiological effect for the health of organisms ingesting said dietary supplement.

[0189] In the sense of the invention, the expression “culinary aid” designates food products intended to be used for the preparation of dishes, and not to be consumed as such. They are notably ready to use stocks (in the form of freeze-dried cubes or liquids), colorants, aromas, ready to use lemon juices, etc.

[0190] It is specified that the dietary supplement may be natural or synthetic.

[0191] The present invention more particularly relates to a method for enriching with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s), comprising the following steps: [0192] Obtaining a food matrix permeable to liquids; [0193] Placing said matrix in contact with an impregnation solution composed of a liquid, comprising at least one isolated amino acid and/or peptide and/or protein, to which has optionally been added at least one plant and/or spice and/or aroma; [0194] Impregnating said matrix with said isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s), while applying an under-pressure comprised between 5 and 20 millibars to the matrix in its impregnation solution.

[0195] The present invention also relates to a method for enriching a food with a dietary supplement, such as natural or synthetic zeolite, with detoxifying properties, comprising the following steps: [0196] Obtaining a food matrix permeable to liquids; [0197] Placing said matrix in contact with an impregnation solution composed of a liquid, comprising at least one dietary supplement, to which has optionally been added at least one plant and/or spice and/or aroma; [0198] Impregnating said matrix with said dietary supplement, by applying an under-pressure comprised between 5 and 20 millibars to the matrix in its impregnation solution.

[0199] According to a preferred embodiment, the method according to the invention is implemented with the aim of preparing a food having an enhanced nutritional value compared to its original nutritional value.

[0200] “Nutritional value” is taken to mean in the sense of the invention the quantity and the respective proportions of nutrients (carbohydrates, lipids, proteins, vitamins and minerals) present in a food product. It generally includes the energy intake of the food.

[0201] In the sense of the invention, “enhanced nutritional value” is taken to mean the nutritional value of a food that contains more of a certain nutrient, and/or an enhanced energy intake, compared to its original nutritional value, that is to say before the implementation of the method of the invention.

[0202] According to another preferred embodiment, the method according to the invention is implemented with the aim of preparing a food enriched with nutrients having a beneficial activity for the health of organisms.

[0203] Said nutrients having a beneficial activity for the health of organisms are well known to those skilled in the art, and numerous examples are described in the present application. They are notably vitamins, trace elements, fatty acids, complex carbohydrates and derivatives thereof, and plant extracts.

[0204] According to another embodiment, the method according to the invention makes it possible to prepare a food having both enhanced nutritional value compared to its original nutritional value, and enriched with nutrients having beneficial activity for the health of organisms.

[0205] Food Capable of being Enriched According to the Method

[0206] Preferably, the foods chosen to be enriched are constituted of a porous and/or spongy tissue, that is to say a tissue permeable to liquids, capable of absorbing an impregnation solution composed notably of a liquid with variable viscosity, amphiphilic, hydrophilic or lipophilic.

[0207] Any solid food, having a matrix permeable to liquids, may be concerned by the method according to the invention: it will however be preferably a food having a low initial level of proteins, plant or animal, and for which enrichment will thus have a positive impact on its general composition.

[0208] Preferably, the enriched food will be of plant origin. Preferably, it could be a fruit or a vegetable or a marine plant.

[0209] The term “fruit” designates, within the scope of the present invention, a sweet tasting plant food.

[0210] In particular, it could be a fruit selected from the following fruits: Apricot, Cranberry, Almond, Pineapple, Avocado, Banana, Black current, Cherry, Sweet Chestnut, Lemon, Clementine, Quince, Date, Fig, Strawberry, Raspberry, Passion fruit, Grenade, Red current, Kaki, Kiwi, Kumquat, Lychee, Mandarin, Mango, Chestnut, Melon, Mirabelle, Blackberry, Blueberry, Nectarine, Hazelnut, Walnut, Orange, Grapefruit, Pawpaw, Watermelon, Peach, Pear, Apple, Prune, Damson, Grape, Greengage, and Tomato.

[0211] The term “vegetable” designates the plant or a comestible part of a vegetable species. This part may be a root, a tubercule, a bulb, a young shoot, a stem, a set of leaves, a flower, a fruit in the botanical sense (i.e. containing seeds), or a seed. A strict definition of “vegetables” is not however obvious. The frontiers with certain aromatic or condiment plants, notably, are often debatable.

[0212] It could notably be a vegetable selected from the following vegetables: Garlic, Artichoke, Asparagus, Aubergine, Swiss chard, Beetroot, Broccoli, Carrot, Celery, Cabbage (red, white, Romanesco, etc.) Cauliflower, Kohlrabi, Pumpkin, Cucumber, Gherkin, Gourd, Courgette, Watercress, Chicory, Spinach, Fennel, Bean, Lettuce, Lamb's lettuce, Maize, Turnip, Onion, Parsnip, Custard Marrow, Pea, Leek, Snow pea, Pepper, Potato, Pumpkin, Squash, Radish, Salsify and Jerusalem artichoke.

[0213] The term “marine plant” designates the plant or a comestible part of a marine species. The marine plant may notably be a seaweed or sea grape.

[0214] The method according to the invention comprises three main steps. It is however understood that in the sense of the invention, said method may comprise other optional steps.

[0215] Notably, the food subjected to this enrichment method will be able to have undergone one or more prior treatment step(s) before being incubated in the impregnation solution.

[0216] According to an embodiment of the invention, the food subjected to the enrichment method is raw.

[0217] According to another embodiment of the invention, the food subjected to the enrichment method is cooked beforehand, that is to say that it has been subjected to a cooking step, thermal or chemical (incubation in lemon juice for example) for a sufficiently long period so that the molecular constituents of the food are modified.

[0218] According to a particular embodiment, the food subjected to the enrichment method is peeled and cut into bits. It could also be rinsed with water, and/or washed in a water bath to which vinegar has been added.

[0219] According to a particular embodiment, the food matrix subjected to the enrichment method has been scalded beforehand, in other words has been blanched, in order to soften its surface and/or its fibres. This treatment also makes it possible to sanitise the food and to limit oxidation. This step consists in an immersion of the food in boiling water for a period less than or equal to 1 minute. This step is not considered as being a cooking step, since its duration is less than the time necessary to obtain in-depth physical-chemical modification of the fibres of the food, whatever it is.

[0220] Impregnation Solution

[0221] The impregnation solution according to the invention comprises a liquid with variable viscosity, which may be amphiphilic, hydrophilic or lipophilic, charged or not charged, organically or electrically.

[0222] The impregnation solution according to the invention also comprises at least one isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s).

[0223] According to an embodiment of the method according to the invention, said liquid is selected from: a water, an oil, a syrup, a milk, a fruit juice, a vegetable juice, or any mixture of these liquids.

[0224] According to an embodiment of the method, the impregnation solution is supplemented with at least one additional plant and/or at least one spice and/or at least one aroma, enabling an aromatisation of the foods subjected to the method. These plants and/or spices and/or aromas are distinct from the previously cited dietary supplements, since the aim of their presence is to give taste to the treated foods, and not to enrich them.

[0225] These plants, spices and aromas could be present in the impregnation solution in any form known to those skilled in the art, for example: vegetable water, exudates, essential oil, infusion, maceration, powder, any part of the vegetative apparatus, special pharmaceutical form, copies of organic and non-organic synthesis.

[0226] It is understood that the nature and the volume of the impregnation solution will be adapted to the nature and to the volume of the food, these adjustments being able to be easily carried out by those skilled in the art.

[0227] According to a preferred embodiment, the impregnation solution comprises at least: [0228] an isolated amino acid and/or peptide and/or protein, and [0229] at least one dietary supplement.

[0230] The combination of these two compounds: amino acid or peptide or protein on the one hand and, on the other hand, a dietary supplement, is particularly advantageous. Indeed, certain dietary supplements such as vitamins favour the absorption of proteins and/or peptides and/or amino acids. This potentializing effect of the dietary supplement is quite particularly sought after for the implementation of the method of the invention.

[0231] Isolated Amino Acids, Peptides and Proteins

[0232] According to an embodiment of the invention, the amino acid or the amino acids present in the impregnation solution is preferentially selected from amino acids essential for humans, which are the following: tryptophane, lysine, methionine, phenylalanine, threonine, valine, leucine, isoleucine and histidine. An additional amino acid is moreover essential for children: arginine.

[0233] So-called “essential” amino acids are not synthesised de novo by the organism, or synthesised at an insufficient rate, they thus necessarily have to be provided by the diet.

[0234] According to a particular embodiment of the invention, the impregnation solution comprises at least one of the following amino acids: leucine, isoleucine, valine, glutamine, arginine and citrulline.

[0235] Among important amino acids may be cited notably leucine: indeed, this amino acid stimulates muscular protein synthesis in humans.

[0236] Leucine also plays an important role in the control of glycaemia.

[0237] Leucine, richly contained in the whey drained off from cheeses or obtained by ultrafiltration of milk serves to supplement today the diet of seniors, who metabolise them better than other milk proteins such as casein.

[0238] Supplementation with glutamine, with citrulline, and/or with arginine is important in burn victims and for the treatment of bedsores, or to favour protein anabolism.

[0239] Preferably, the amino acids are added to the impregnation solution in the form of a mixture of several amino acids, proteinogenic or not, comprising for example 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 different amino acids.

[0240] According to an embodiment of the invention, the peptide or the peptides and/or the protein or the proteins are derived from or constituted of plant proteins, animal proteins, or a mixture of both.

[0241] To decrease the risks of renal perturbations linked to a too important ingestion of proteins, rapid digestion proteins are favoured; which, in addition, leads to a strong increase in the intake of amino acids at the level of the muscle.

[0242] The peptides used could notably be derived from a hydrolysate of plant proteins, or animal proteins, or a mixture of both.

[0243] “Hydrolysate” is taken to mean a mixture of proteins having been subjected to the digestive action of one or several enzymes, to obtain a more digestible mixture of peptides. The proteins used could notably be constituted of a native protein isolate derived from the filtration of a liquid preparation comprising proteins.

[0244] “Isolate” is taken to mean a mixture of proteins having been treated to concentrate said proteins and to eliminate other molecules such as sugars or other molecular complexes, for example by filtration or centrifugation.

[0245] According to a particular embodiment of the invention, the impregnation solution comprises a protein hydrolysate. More particularly, the impregnation solution could consist in a protein hydrolysate.

[0246] According to another particular embodiment of the invention, the impregnation solution comprises a protein isolate. More particularly, the impregnation solution could consist in a protein isolate.

[0247] According to a particular embodiment, the mixture of peptides and/or proteins will comprise an emulsifier compound, such as soya lecithin, which by producing a film of phospholipids around the proteins aims to make them more soluble.

[0248] According to an embodiment of the invention, the amino acid or the amino acids and/or the peptide or the peptides and/or the protein or the proteins are derived from milk or from whey.

[0249] Not all native dietary proteins, for example the proteins of whey and casein, are digested at the same rate. The proteins of whey are digested easily and have total bioavailability.

[0250] Following their ingestion, dietary amino acids of whey appear rapidly and in high concentration in the plasma, whereas this concentration remains moderate in the case of casein. Studies carried out on healthy elderly volunteers have made it possible to show that the proteins of whey stimulate protein synthesis after the meal, while casein remains virtually inefficient. These differences can modify the protein metabolism response, in particular in the elderly. “Rapid digestion” proteins are not all efficient and their compositions of amino acids differ. It would thus seem that the stimulating effect of this type of protein on protein synthesis in the elderly is not due to the overall rate of digestion, but rather to the kinetics of appearance of amino acids. Indeed, the profile of the amino acids of whey and casein are different. They both contain the amino acids necessary for the stimulation of the synthesis of muscular proteins. However, whey has a higher leucine content.

[0251] It is also demonstrated that the ingestion of the proteins of whey further stimulates the rate of synthesis of myofibrillary proteins than the ingestion of micellar casein in similar quantity in health elderly men, and this is so not just at rest but also after resistance exercises.

[0252] Thus, according to a particular embodiment of the invention, the impregnation solution comprises whey. More particularly, the impregnation solution could consist in whey.

[0253] Preferably, the impregnation solution will comprise (or will consist in) a native serum protein isolate, obtained by membrane filtration of cow's milk. This serum protein isolate could advantageously be with a low lactose content (less than 1%, or even less than 0.3%).

[0254] In the examples of the present application, two types of protein isolates were tested: [0255] The product PRONATIV® 95 CLINICAL (also known by the trade name PROLACTA), produced by the Lactalis Group, has the particularity of being rich in leucine. This native serum protein isolate is derived from milk, and not whey, and is obtained by membrane filtration, without heating and thus without protein denaturation. Advantageously, this product does not contain residual casein-macropeptides of lower nutritional quality. Its protein content, on dry weight, is at least 95 g for 100 g of dry product. A version of this product exists with a low lactose content (0.2 g for 100 g). [0256] The product PRONATIV® 95 INSTANT, also produced by Lactalis, was also studied: its nutritional composition is identical to that of the first product, but to which has been added an emulsifier: soya lecithin, which is going to produce a film of phospholipids around the proteins aiming to make the proteins more soluble.

[0257] Dietary Supplements, Nutrients and Culinary Aids

[0258] One of the advantages of the present invention is that a dietary supplement, such as a nutrient or a culinary aid normally consumed in addition to the diet, may be integrated in a food. Thus, by consuming said food, the consumer profits from the benefits of the food and the dietary supplement, all together in a single ingestion.

[0259] It has been proposed by numerous health professionals to complement certain therapies, notably anti-cancer treatments, with dietary supplements, such as herbs, vitamins, trace elements, fatty acids, complex carbohydrates and derivatives thereof, and plant extracts. Indeed, it is important to compensate the loss of appetite, metabolic abnormalities, or even proteolytic inflammation, which appear in persons treated by chemotherapy or immunotherapy (anti-cancer or not) and/or radiotherapy, or any type of surgery.

[0260] Furthermore, certain therapists also propose a nutritional supplementation with dietary supplements, nutrients and culinary aids, such as aromatic herbs, vitamins, trace elements, essential fatty acids, complex carbohydrates and derivatives thereof, plant extracts, making it possible to detoxify the organism subjected to treatments having or having had toxic effects.

[0261] Among the dietary supplements (including nutrients and culinary aids) the most used as anti-proteolytic and/or anti-oxidant and/or proteinogenic and/or detoxifying immunostimulants, may be cited: garlic (native or fermented), aloe vera, milk thistle, turmeric, lavender, coriander, cinnamon, fenugreek, argan, cumin, fennel, aniseed, cumin, wintergreen, basilic, white willow, black current, Scot's pine, camomile, sage, green tea, tea tree, birch water, marigold, thyme, savoury, oregano, marjoram, rosemary, noni, watermelon, echinacea, desmodium, artichoke, devil's claw (Harpagophytum), achiote, floral waters, tansy, hops, clove, valerian, Rehmannia glutinosa, liquorice, propolis, honey, Echinacea, grape seed extract, extract of grapefruit, ginger, ginkgo, ginseng, muscade, mistletoe, St John's wort (Millepertuis), omega 3 or fish fatty acids EPA/DHA, soya extract, green tea, or instead zeolites. Their richness, indifferently, in vitamins D, B6, B12, E, in trace elements such as zinc, selenium or instead iron and copper, in beta-glucans, in prebiotics, in coenzyme Q10, in quercetin, in resveratrol, in isoflavones or instead with phyto-oestrogens, explains their direct or indirect activity for generating the benefits described above.

[0262] According to an embodiment of the invention, these active ingredients may be used alone or in combination, in solution in the impregnation liquid with variable viscosity, amphiphilic, hydrophilic or lipophilic.

[0263] According to an embodiment of the method according to the invention, the dietary supplement present in the impregnation solution is selected from turmeric and zeolite.

[0264] The term “zeolite” designates a crystal formed of a microporous skeleton of aluminosilicate, of which the connected empty spaces are initially occupied by cations and water molecules. Within this structure, the cations and water molecules are mobile, which enables ion exchanges, and the possibility of replacing the water by another absorbed phase. Zeolites are considered as molecular sieves because, according to their porosity, certain molecules will be able to traverse them whereas others will be retained due to their size.

[0265] These properties confer on them an interest in medicine, notably through their capacity to trap toxins and heavy metals. They may be used as detoxifiers for persons having followed chemotherapy and radiotherapy treatments (see reference 5).

[0266] More precisely, it has been proposed to use zeolites to “trap” heavy metals such as lead, cadmium, arsenic, mercury and thus “detoxify the organism” following treatments involving said metals, or radioactive radiations.

[0267] The zeolites used may be natural or synthetic.

[0268] They may themselves serve as transporters of medicinal or nutritional active ingredients.

[0269] “Clinoptilolite” zeolite is the best known and most widely used form. Professionals of the dietary supplements market recommend a daily dosage of 5 g of zeolite, without exceeding 15 g maximum, with several ingestions of 5 g each.

[0270] According to an embodiment of the invention, the dietary supplement present in the impregnation solution is zeolite.

[0271] Impregnation Under Partial Vacuum

[0272] In the method according to the invention, the impregnation of the food matrix with isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s) is carried out by applying an under-pressure, comprised between 5 and 20 millibars, to the matrix in its impregnation solution.

[0273] This under-pressure is preferably comprised between 5 and 15 millibars, and preferably is equal to around 10 millibars.

[0274] This depression may be obtained by any existing apparatus, comprising a vacuum pump enabling extraction of the air present in a leak tight enclosure.

[0275] This depression may be obtained either with a “kitchen table” vacuum packing machine for private individuals, such as the “HOME” machine or the C200 machine sold by MULTIVAC®, or with an industrial machine.

[0276] Machines intended for private individuals have powers of the order of 60 m.sup.3/hour. Machines intended for professionals have powers of the order of 150 to 300 m.sup.3/hour, and up to 600 m.sup.3/hour for industrial uses.

[0277] In catering, the apparatus the most widely used is the vacuum packing machine. According to a particular aspect of the invention, the step of vacuum impregnation is carried out using a vacuum packing machine.

[0278] This vacuum packing machine is notably sold by companies such as LAVEZZINI®, HENKELMANN®, MAGIC VAC® or MULTIVAC®.

[0279] As a function of the capacity of the apparatus used, the depressurisation step could last a more or less long time, notably if it is not equipped with a vacuum packing system.

[0280] According to a conventional embodiment, the vacuum will be broken immediately after depressurisation, without intermediate phase of maintaining under vacuum.

[0281] According to a particular embodiment, the partial vacuum impregnation step lasts between 10 and 60 seconds, and is followed by a rise in pressure up to atmospheric pressure. Preferably, after the partial vacuum impregnation step, the food is wiped and/or drained and/or dried to remove the excess of impregnation liquid.

[0282] Enriched Food Such as Obtained by the Method According to the Invention

[0283] The present invention also relates to a food enriched with isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s), susceptible to be obtained by the method such as described above.

[0284] A subject matter of the invention is also a food enriched with isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s), obtained by the method according to the invention.

[0285] This enriched food has an enhanced nutritional value compared to its original nutritional value, before its enrichment by the method of the invention. This makes it a so-called “health food” because its consumption is intended to promote the health of human beings consuming it, or even to treat certain affections.

[0286] The present invention also relates to said food enriched with isolated amino acid(s) and/or peptide(s) and/or protein(s), and/or dietary supplement(s), for the use thereof in the treatment of undernutrition of persons affected by this syndrome, whatever the aetiology (natural or iatrogenic).

[0287] Another aspect of the invention relates to a method for treating undernutrition (natural or iatrogenic), comprising the administration to an individual affected by this syndrome of a food enriched with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s), susceptible to be obtained or obtained by the method according to the invention.

[0288] The present invention also relates to said food enriched with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s), notably with zeolites, for the use thereof combined with chemotherapy, immunotherapy, hormonotherapy or radiotherapy treatments, in the treatment of cancer.

[0289] In particular, such a food enriched with zeolites will be used in the detoxification of persons to which chemotherapy products of all types have been administered.

[0290] The present invention also relates to a combination product comprising a food enriched with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s) obtained by the method according to the invention, and at least one therapeutic compound selected from a chemotherapy, immunotherapy, or hormonotherapy compound, for a simultaneous, separate or sequential use in the treatment of cancer.

[0291] Another aspect of the invention relates to a method for treating or adjuvant for treating pathologies, comprising the simultaneous, separated or sequential administration, to a sick individual affected by cancer: [0292] of a food enriched with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s), notably with zeolites, capable of being obtained or obtained by the method according to the invention, and [0293] of a chemotherapy, immunotherapy, hormonotherapy or radiotherapy treatment.

[0294] The present invention also relates to a food enriched with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s), for the use thereof in the treatment of various affections other than cancer.

[0295] In particular, the present invention also relates to a food enriched with isolated amino acid(s) and/or with peptide(s) and/or with protein(s) and/or with dietary supplement(s), for the use thereof in the treatment of the following affections: type 2 diabetes, disorders requiring a reconstruction of the skin, such as necroses of the skin observed in cases of bedsores or burns.

[0296] Finally, the food enriched with isolated amino acid(s) and/or peptide(s) and/or protein(s) and/or dietary supplement(s) capable of being obtained, or obtained according to the method described above, could be used for the diet of athletes, notably top level athletes; or instead astronauts, with the aim of limiting muscular loss due to the absence of gravity in space.

[0297] A food enriched with leucine obtained according to the method of the invention will be quite particularly suited for these populations.

[0298] Preparation Kit

[0299] The present invention also relates to a kit for preparing an impregnation solution comprising: [0300] at least one isolated amino acid and/or a peptide and/or a protein and/or a dietary supplement; [0301] at least one plant and/or a spice and/or an aroma; [0302] at least one zeolite; [0303] optionally, a liquid.

EXAMPLES

Example 1. Nature of the Food Matrices Retained for the Study

[0304] Seven food matrices were retained for the study: fruits such as apple, pear, kiwi and clementine. Vegetables were also studied: courgette, cucumber and chicory. These products were selected because: [0305] they have a low initial protein content, which must make it possible to better visualise the differential between the control sample and the treated sample; [0306] they are constituted of a spongy tissue which should enable better exchanges with the external environment.

TABLE-US-00001 TABLE 1 Carbohy- Energy Proteins drates Lipids Name Typology (kcal) (g/100 g) (g/100 g) (g/100 g) Apple Fruit 53 0.25 11.6 0.25 Pear Fruit 53 0.49 10.6 0.27 Kiwi Fruit 58.5 1.2 8.44 0.95 Clementine Fruit 48.5 0.8 11.9 0.19 Cucumber Vegetable 13.2 0.64 1.87 0.11 Chicory Vegetable 20.8 1.1 3.15 0.2 Courgette Vegetable 16.5 1.22 1.8 0.26
Summary of the main nutritional values of the studied food matrices

[0307] All of the values are indicative and correspond to the raw products.

Example 2. Equipment and Methods for the Preparation of the Samples

[0308] 1. For Protein Impregnation

[0309] The foods come from the same supplier and from the same production batch for a given test. Each whole fruit or vegetable, not having undergone any heat treatment beforehand, was firstly washed in a white vinegar bath for 5 min of soaking, then rinsed in a second bath for 5 min of soaking. Then they were cut up into thin slices, into quarters or parallelepiped rectangles. The mass of the food was noted.

[0310] For the tests with PRONATIV® 95 CLINICAL proteins, four solutions were prepared, two repetitions were made for each sample: [0311] Solution S1 with 15% of PRONATIV® 95 CLINICAL proteins and 85% of water [0312] Solution S2 with 30% of PRONATIV® 95 CLINICAL proteins and 70% of water [0313] Solution S3 with 15% of PRONATIV® 95 INSTANT proteins (with emulsifier) and 85% of water [0314] Solution S4 with 30% of PRONATIV® 95 INSTANT proteins (without emulsifier) and 70% of water

[0315] Each sample was placed in a plastic tray and soaked to its height with the protein solution. Table 2 summarises all of the average masses for each product typology as well as the quantity of added protein solution. The tray is placed in the C200 MULTIVAC type vacuum packing machine.

[0316] The vacuum is taken to 10 millibars (mb), i.e. 10 hectoPascals (hPa), at an ambient temperature of 20+/−1° C., obtained in 35 seconds. The depressurisation differential is 1020 mb compared to the Beauvais reference atmospheric pressure of 1030 mb at this temperature. The breakage of the vacuum is instantaneous after these 35 s of depressurisation, without intermediate phase of maintaining under vacuum. This limit of 10 mb comes down to creating a 97% vacuum. This threshold of 10 mb makes it possible to avoid the occurrence of a saturation of the spongey network of the plant.

[0317] After treatment, each sample was passed under a trickle of clear water and drained on a grid for 10 minutes. The mass of the sample after vacuum impregnation was noted.

TABLE-US-00002 TABLE 2 Average Mass of mass of added Equipment product protein Food matrix Calibration used (g) solution (g) Apple Slice 5 mm Robot Coupe ® 14.5 20 thick vegetable cutter Pear Slice 5 mm Robot Coupe ® 14.7 20 thick vegetable cutter Kiwi Slice 5 mm Robot Coupe ® 9 20 thick vegetable cutter Clementine Quarter with / 5.5 20 skin Cucumber Slice 3 mm Mandoline 18 20 thick Chicory Parallelepiped Mandoline 12.3 20 rectangle Courgette Slice 3 mm Mandoline 13.8 20 thick
Detailed summary of the preparation of food matrices for protein impregnation

[0318] 2. For the Assay of Total Nitrogen

[0319] A. Determination of the Dry Matter Content

[0320] The samples obtained following vacuum impregnation were dried in an oven at 105° C. for 24 hours in order to determine the dry matter content and to carry out thereafter the assay of the total nitrogen contained in the sample.

[0321] To do so, each sample was placed in an aluminium cup of which the mass was noted beforehand (mA). Then the total mass of the impregnated sample+aluminium cup was noted (mB). The samples were next placed in the oven preheated to 105° C. After drying, the samples were weighed (mass of the dried impregnated sample+aluminium cup=mC).

[0322] The percentage dry matter (% MS) corresponds to:

[00001]$\%\mathrm{MS}=\frac{\mathrm{mC}-\mathrm{mA}}{\mathrm{mB}-\mathrm{mA}}\times 100$

[0323] With:

[0324] mA=mass aluminium cup

[0325] mB=mass impregnated fresh sample+aluminium cup

[0326] mC: mass dry sample+aluminium cup

[0327] B. Assay of Total Nitrogen by the DUMAS Method

[0328] The total nitrogen measurement was performed by means of the Dumas method. Each sample, dried beforehand in an oven, was reduced into the form of very fine powder using QIAGEN grinding jars and a QIAGEN TissueLyser II type grinding apparatus. This powder was then analysed on a LECO FP-528 nitrogen analyser.

[0329] One hundred milligrams were accurately weighed out on a tin sheet and analysed in duplicate.

[0330] The total percentage nitrogen corresponds to:

[00002]$\%\mathrm{NT}\mathrm{fresh}\mathrm{product}=\frac{\%\mathrm{MS}\times \%\mathrm{NT}\mathrm{dry}\mathrm{product}}{100}$

[0331] With:

[0332] % NT fresh product=% total nitrogen in the impregnated product

[0333] % MS=% dry matter in the impregnated product

[0334] % NT dry product=% total nitrogen in the dry product

[0335] From the total percentage nitrogen present in the impregnated product obtained, it is possible to calculate the quantity of proteins then present within the samples according to the following equation:

Proteins=% NT fresh product×6.25

[0336] 3. For Impregnation with Zeolite

[0337] The foods come from the same suppliers and from the same production batch for a given test. Only gherkins, derived from a bottled preserve, were treated by an acidic and salted brine.

[0338] Each whole fruit or vegetable, not having undergone any heat treatment beforehand, was firstly washed in a white vinegar bath for 5 min of soaking, then rinsed in a second bath for 5 min of soaking. Then they were cut up into thin slices, into quarters or into parallelepiped rectangles. The mass of the food was noted.

[0339] In a preliminary study on apples, several preparations of zeolite were prepared, using two different references: [0340] Solutions S1=Zeolite Clinoptilolite of “greenish white” colour, of 50 microns particle size, Laboratoire NatureForme, Figueras, Spain. [0341] Solutions S2=Zeolite Clinoptilolite of “off white” colour, of 1 to 5 microns particle size, ZEO-MEDIC, Laboratoire Zeo-medic, Serbia.

[0342] The conclusions of an organoleptic nature of the preliminary study prompted crunchy fruits and vegetables to be selected for the remainder of the tests.

[0343] Each sample was placed in a plastic tray and soaked with 100 ml of control or experimental solution.

[0344] Table 3 summarises all of the average masses for each product typology as well as the quantity of solution added. The tray is placed in the C200 MULTIVAC type vacuum packing machine. The vacuum is taken to 10 millibars (mb), i.e. 10 hectoPascals (hPa), at the ambient temperature of 20+/−1° C., obtained in 35 seconds. The depressurisation differential is 1020 mb compared to the Beauvais reference atmospheric pressure of 1030 mb at this temperature. The breaking of the vacuum is instantaneous after these 35 seconds of depressurisation, without intermediate phase of maintaining under vacuum.

[0345] After the preliminary tests, aiming to compare two zeolites, the main study was conducted on three repetitions for each sample. Next, each sample was passed under a trickle of clear water and drained on a grid for 10 minutes. The mass of the sample after was noted.

TABLE-US-00003 TABLE 3 Average Mass of Equipment mass of added Food matrix Calibration used product (g) solution (g) Golden Sticks 5 mm Knife 50 100 delicious square and apple 5 cm long Courgette Sticks 5 mm Knife 50 100 square and 5 cm long Red ball Quarters Knife 50 100 radish Horseradish Sticks 5 mm Knife 50 100 square and 5 cm long Cucumber Sticks 5 mm Knife 50 100 square and 5 cm long Gherkin Sticks 5 mm Knife 50 100 square and 5 cm long Courgette Sticks 5 mm Knife 50 100 square and 5 cm long
Detailed summary of the preparation of food matrices for zeolite impregnation

[0346] The determination of the migration of zeolite into the food is carried out by monitoring the evolution of the dry matter thereof before and after treatment: without the vacuum, with clear water impregnation, with impregnation of water loaded with 5% suspended zeolite.

[0347] The dry matter analysis method is the same as that employed for the impregnation of proteins.

Example 3. Results of Protein Vacuum Impregnation on the Mass of Fruits and Vegetables

[0348] Apple

[0349] FIG. 1A shows the evolution of the mass of each apple sample noted before (mass 1: M1) and after (mass 2: M2) protein vacuum impregnation.

[0350] It is observed that the impregnation of slices of apple in a solution of native serum protein isolates, diluted to 15% and to 30%, leads to a significant increase in the mass 2, with the exception of the sample APP WITH E 30%.

[0351] These results thus assume that the solution has penetrated into the samples.

[0352] It is also remarked that the samples impregnated in a protein solution with emulsifier (PRONATIV® 95 INSTANT) diluted to 15% have a mass M2 significantly higher than the samples impregnated in a solution diluted to 30% (with and without emulsifier). This result may be explained by saturation of the fruit network.

[0353] Pear

[0354] FIG. 1B shows the evolution of the mass of each pear sample noted before (mass 1: M1) and after (mass 2: M2) protein vacuum impregnation.

[0355] No significant difference is observed for the masses of the samples before impregnation (M1), which is explained by the calibration of the fruits at the start of the experiment.

[0356] It is observed that the impregnation of slices of pear in a solution of native serum protein isolates, diluted to 15% and to 30% with and without emulsifier, does not lead to a significant difference of the mass 2 compared to the mass 1.

[0357] Kiwi

[0358] FIG. 10 shows the evolution of the mass of each kiwi sample noted before (mass 1: M1) and after (mass 2: M2) protein vacuum impregnation.

[0359] No significant difference is observed between the masses 1 and 2 noted following the impregnation of the kiwi samples in a solution of native serum protein isolates, diluted to 15% and to 30% with and without emulsifier.

[0360] Clementine

[0361] FIG. 1D shows the evolution of the mass of each clementine sample noted before (mass 1: M1) and after (mass 2: M2) protein vacuum impregnation.

[0362] No significant difference is observed between the masses 1 and 2 noted before and after impregnation of the clementine samples in a solution of native serum protein isolates, diluted to 15% and to 30% with and without emulsifier.

[0363] Cucumber

[0364] For the tests with vegetables (cucumber, chicory and courgette), only serum protein isolates without emulsifier (PRONATIV® 95 CLINICAL) were tested.

[0365] In tasting tests by the operators themselves, we in fact detected a more or less pronounced bitter aftertaste in the presence of emulsifier. Finally, the miscibility of the protein solutions with and without emulsifier is very similar and the addition of soya lecithin does not seem justified for our use.

[0366] FIG. 1E shows the evolution of the mass of each cucumber sample noted before (mass 1: M1) and after (mass 2: M2) protein vacuum impregnation.

[0367] A significant difference is observed between the masses 1 and 2 for the cucumber samples impregnated in a protein solution diluted to 15% without emulsifier (CUC 15). The gain in mass remains however relatively low: 1.20 g additional on average.

[0368] On the other hand, no significant difference is observed for the samples impregnated in a protein solution diluted to 30% (CUC 30).

[0369] Chicory

[0370] FIG. 1F shows the of the masses of each chicory sample noted before (mass 1: M1) and after (mass 2: M2) protein vacuum impregnation.

[0371] No significant difference is observed for the samples impregnated in a protein solution (without emulsifier) diluted to 15% (CHIC 15).

[0372] A significant difference is observed between the masses 1 and 2 for the samples of chicory impregnated in a protein solution diluted to 30% without emulsifier (CHIC 30). The weight gain remains however relatively low: 1.33 g additional on average.

[0373] Courgette

[0374] FIG. 1G shows the evolution of the mass of each courgette sample noted before (mass 1: M1) and after (mass 2: M2) protein vacuum impregnation.

[0375] A significant difference is observed between the masses 1 and 2 for the courgette samples impregnated in a protein solution diluted to 15% and to 30% without emulsifier (COUR 15 and COUR 30). The mass gain is 3 g on average for COUR 15%, and 2.7 g for COUR 30%.

[0376] The impregnation of the courgette samples with a solution diluted to 15% seems to favour a slightly higher gain in mass.

Example 4. Results of the Measurement of Total Nitrogen by the DUMAS Method

[0377] Apple

[0378] FIG. 2A shows the average quantity of protein present in the different apple samples having been vacuum impregnated with a protein solution diluted to 15% and 30%, with and without emulsifier. They are compared with the control: apple not having been impregnated.

[0379] It may be seen that the apple samples after vacuum impregnation all contain more proteins than the control. That which contains the most thereof is APP WITHOUT E 30%, that is to say the samples of apple having been impregnated in a protein solution diluted to 30% without emulsifier. It may also be observed that the control apple sample is low in protein. The vacuum impregnation of the apples with a protein solution causes an increase in the protein content.

[0380] The data were processed as a function of the energy value in order to visualise the possibility or not of making a nutritional claim: the results are shown in FIG. 3A.

[0381] The apple samples vacuum impregnated with a protein solution meet the conditions necessary to make the nutritional claims “source of proteins” and “rich in proteins”.

[0382] Pear

[0383] FIG. 2B shows the average quantity of protein present in the different pear samples having been vacuum impregnated with a protein solution diluted to 15% and 30%, with and without emulsifier. They are compared with the control: pear not having been impregnated.

[0384] It can be seen that the pear samples after vacuum impregnation all contain more proteins than the control. That which contains the most thereof is PEAR WITHOUT E 30%, that is to say the pear samples having been impregnated in a protein solution diluted to 30% without emulsifier. It is also observed that the pear control is a fruit low in protein. The vacuum impregnation of pears with a protein solution causes an increase in the protein content.

[0385] The data were processed as a function of the energy value in order to visualise the possibility or not of making a nutritional claim: the results are shown in FIG. 3B.

[0386] All the pear samples vacuum impregnated with a protein solution meet the conditions necessary to make the nutritional claim “source of proteins”.

[0387] Kiwi

[0388] FIG. 2C shows the average quantity of protein present in the different samples of kiwi having been vacuum impregnated with a protein solution diluted to 15% and 30%, with and without emulsifier. They are compared with the control: kiwi not having been impregnated.

[0389] The kiwi samples after vacuum impregnation all contain more proteins than the control. That which contains the most thereof is KIW WITHOUT E 30% that is to say, the samples of kiwi having been impregnated in a protein solution diluted to 30% without emulsifier.

[0390] The control is a fruit low in protein. The vacuum impregnation of kiwis with a protein solution causes an overall increase in the protein content.

[0391] The data were next processed as a function of the energy value in order to visualise the possibility or not of making a nutritional claim: the results are shown in FIG. 3C.

[0392] According to these results, only the kiwi samples having been impregnated in a protein solution diluted to 30% without emulsifier can make the nutritional claim “source of proteins”.

[0393] Clementine

[0394] FIG. 2D shows the average quantity of proteins present in the different clementine samples having been vacuum impregnated with a protein solution diluted to 15% and 30%, with and without emulsifier. They are compared with the control: clementine not having been impregnated.

[0395] The clementine samples after vacuum impregnation all contain more proteins than the control. The mass gain remains however very low: between 0.2 g and 0.5 g on average.

[0396] The control is a fruit low in protein. The vacuum impregnation of clementines with a protein solution causes an overall increase in the protein content.

[0397] The data were processed as a function of the energy value in order to visualise the possibility or not of making a nutritional claim: the results are shown in FIG. 3D.

[0398] Although no sample meets at this stage the conditions for attributing the nutritional claims “source of proteins” or “rich in proteins”, probably because the samples tested contained the skin of the fruit, the vacuum impregnation of clementines enables an overall increase in the protein content. To improve the efficiency of the impregnation, samples of clementine without skin will be tested.

[0399] Cucumber

[0400] FIG. 2E shows the average quantity of protein present in the different cucumber samples having been vacuum impregnated with a protein solution diluted to 15% and 30% without emulsifier. They are compared with the control: untreated cucumber not having been impregnated.

[0401] The cucumber samples after vacuum impregnation all contain more proteins than the control. The mass gain is 3 to 4 times greater than the initial quantity of protein with on average an increase from 1.6 g to 2.3 g.

[0402] The vacuum impregnation of cucumbers with a protein solution without emulsifier leads to an overall increase in the protein content.

[0403] The data were processed as a function of the energy value in order to visualise the possibility or not of making a nutritional claim: the results are shown in FIG. 3E.

[0404] The cucumber samples vacuum impregnated with a protein solution meet the conditions necessary to make the nutritional claims “source of proteins” and “rich in proteins”.

[0405] Chicory

[0406] FIG. 2F shows the average quantity of protein present in the different chicory samples having been vacuum impregnated with a protein solution diluted to 15% and 30% without emulsifier. They are compared with the control: chicory not having been impregnated.

[0407] The chicory samples after vacuum impregnation all contain more proteins than the control. The mass gain is notable with on average an increase from 1.9 g to 3.5 g.

[0408] The vacuum impregnation of chicories with a protein solution without emulsifier leads to an overall increase in the protein content.

[0409] The data were processed as a function of the energy value in order to visualise the possibility or not of making a nutritional claim: FIG. 3F shows the results obtained.

[0410] The chicory samples vacuum impregnated with a protein solution meet the conditions necessary to make the nutritional claims “source of proteins” and “rich in proteins”.

[0411] Courgette

[0412] FIG. 2G shows the average quantity of protein present in the different courgette samples having been vacuum impregnated with a protein solution diluted to 15% and 30% without emulsifier. They are compared with the control: courgette not having been impregnated.

[0413] The courgette samples after vacuum impregnation all contain more proteins than the control. The mass gain is notable with on average an increase from 2.5 g to 4.9 g.

[0414] The vacuum impregnation of courgettes with a protein solution without emulsifier leads to an overall increase in the protein content.

[0415] The data were processed as a function of the energy value in order to visualise the possibility or not of making a nutritional claim.

[0416] The courgette samples vacuum impregnated with a protein solution meet the conditions necessary to make the nutritional claims “source of proteins” and “rich in proteins”, as is shown in FIG. 3G.

[0417] Conclusion

[0418] The study shows the relevant character of the method for protein vacuum impregnation to modify the nutritional profile of foods.

Example 5. Results of Vacuum Impregnation with Zeolites

[0419] 1. Preliminary Test

[0420] The apple was chosen as standard matrix, in so far as it is constituted a well-defined spongy tissue. It is used in the form of slices 3 mm thick in this preliminary study.

[0421] Whatever the concentration made, the solution decants in 10 minutes. It is thus necessary to use it rapidly after agitation.

[0422] The results are shown in the two respective tables 4 and 5.

[0423] The strong weight gain observed in the control sample (0% Zeolite) is due uniquely to the absorption of water. The slices are transparent and soft when bitten. In the solutions containing Zeolite, the water enters much less easily, this phenomenon being observable from the low concentration of 2.5%. The threshold of 5% of Zeolite marks a notable change, whatever the type of Zeolite used. At this concentration, the slices of fruit recover their visual “thickness”, due to the opacity created by the entry of Zeolite which stops light. The slices of apple are crunchy. The more the water is loaded with Zeolite, the more the weight increases. Everything leads to believe that the weight gain is linked to the integration of Zeolite.

[0424] The impregnation of Zeolite finds its limits in the grey-green colour and the loss of luminance at concentrations greater than 5%. This is accompanied by a crunchiness that crunches when bitten.

TABLE-US-00004 TABLE 4 Apple JMT zeolite: very fine white coloured powder 1 Feb. 2019 1 single test per series (preliminary study) Total volume of solution Visual Weight of apple in slices covering the Weight of Weight of Weight gain after observation of 3 mm thick (g) apple (g) Zeolite (g) water (e) process (g) Taste observation the slices 50 100 0 100 65.7 Washed out fruit Translucid flavour, soft slices 50 100 2.5 97.5 59 Flavour of the fruit Slight opacity partially found again, appearance of slight crunchiness 50 100 5 95 63 Flavour of the fruit Opacity more more marked and marked without crunchiness more bothersome apparent colour 50 100 10 90 67.2 Mineral crunchiness Opaque, whitish but disappearance slices, not very of the fruit flavour attractive 50 100 20 50

TABLE-US-00005 TABLE 5 Apple Zeolite: very fine powder with grey-greenish colour 25 Jan. 2019 1 single test per series (preliminary study) Total volume of solution Visual Weight of apple in slices covering the Weight of Weight of Weight gain after observation of 3 mm thick (g) apple (g) Zeolite (g) water (e) process(g) Taste observation the slices 50 100 0 100 66 Washed out fruit Translucid flavour, soft slices 50 100 2.5 97.5 58.7 Flavour of the fruit Slight opacity partially found again, appearance of a slight crunchiness 50 100 5 95 60.5 Flavour of the fruit Opacity more more marked and marked and slight crunchiness more grey colour apparent 50 100 10 90 62.5 Impression of eating Grey-greenish a cockle without the slices, not very sand removed attractive 50 100 20 80 63 Impression of eating Grey-greenish a cockle without the slices, not very sand removed attractive

[0425] 2. Conclusion of the Preliminary Test with Zeolite

[0426] The Zeolite supplied by Zeo-Medic is preferred for its finer particle size and its more discrete colour. Food matrices that would best accept crunchiness could be those conventionally used in “deeping” such as radish, cucumber, or instead gherkin. As a reminder, gherkins are conventionally supplemented with calcium carbonate (CaCO.sub.3), precisely to reinforce their crunchiness.

[0427] 3. In-depth Tests

[0428] The foods used are peeled and cut into sticks or quarters before experimental implementation according to the conditions described previously.

[0429] Table 6 below summarises the essential data of the study.

TABLE-US-00006 TABLE 6 Dry matter Portion Mass of dry (%) of the Net gain of necessary to Food matrix matter after product dry matter provide 5 g (on 50 g fresh) desiccation (g) employed with zeolite (%) of zeolite Non-impregnated Courgette 1.857 3.7 control Impregnation of 1.861 3.7 water Impregnation of 2.603 5.2 28.5 167 5% zeo water Non-impregnated Golden 6.177 12.4 control delicious Impregnation of apple 6.175 12.4 water Impregnation of 6.918 13.8 10.7 169 5% zeo water Non-impregnated Cucumber 1.638 3.3 control Impregnation of 1.68 3.4 water Impregnation of 2.105 4.2 20.2 312 5% zeo water Non-impregnated Long 3.637 7.3 control horseradish Impregnation of 3.906 7.8 water Impregnation of 4.147 8.3 5.9 500 5% zeo water Non-impregnated Red ball 2.414 4.8 control radish Impregnation of 2.33 4.7 water Impregnation of 2.47 4.9 5.6 1250 5% zeo water Non-impregnated Sweet 2.057 4.1 control gherkin Impregnation of 2.125 4.2 water Impregnation of 2.171 4.3 2.2 2500 5% zeo water

[0430] Extraction of essential data on the evolution of the dry matter after vacuum impregnation of a 5% zeolite solution.

[0431] Clearly courgette, apple and cucumber make it possible to impregnate a significant quantity of zeolite. With the objective of ingesting 5 g of zeolite, for persons who would have to benefit from a supplementation with this active agent, the consumption of these three foods thus treated is compatible with normal portions. This is not the case with radish or horseradish. The results obtained with gherkin must be put in perspective, because this food is conserved in acidic and salted medium, which has had to stiffen its tissues. All the same it is this product that will be found commercially.

[0432] 4. Conclusion on the In-Depth Study with Zeolite

[0433] In our experimental conditions, using a solution of 5% zeolite in water at neutral pH, we show that it is possible to have available foods enriched at sufficient concentrations to be efficient. Foods other than apple, cucumber or courgette may be candidates, from the moment that they have a spongy texture. On the basis of current knowledge, it is difficult to define a minimum porosity of these foods to be eligible for the technological method.

Example 6. Technical Feasibility of the Operating Mode Aiming to Test the Method of the Invention on a Reference Fruit

[0434] A preliminary study was carried out on apple by impregnation of Leucine alone or in the presence of PRONATIV® 95 CLINICAL: [0435] Solution with 2.5% of Leucine and 97.6% of water [0436] Solution with 2.5% of Leucine/10% of PRONATIV® 95 CLINICAL and 87.6% of water

[0437] Six repetitions were carried out. To 14.5 g (on average) of slices of apples (5 mm thick) are added 20 ml of one of the prepared solutions, passed beforehand for 10 seconds in the blender to homogenise the leucine in the medium.

[0438] FIG. 4 shows the evolution of the masses of each sample of apple noted without leucine, with leucine and with leucine+PRONATIV® 95 INSTANT.

[0439] It is observed that the impregnation of the slices of apple in a 2.5% leucine solution leads to a significant increase in the mass. These results thus assume that the solution has penetrated into the samples. The nitrogen content is increased 3 times in the samples on average.

[0440] It is also remarked that the samples impregnated in a solution of 2.5% leucine and 10% PRONATIV® 95 INSTANT have a mass significantly higher than the samples impregnated in a solution diluted to 2.5% of leucine alone. The nitrogen content is increased 7.5 times.

[0441] It should be noted that the addition of citric acid, saccharose, Sucralose, Stevia or instead “four spices (clove, muscade, cinnamon, ginger)” to the solution does not change the impregnation kinetics.

PATENT REFERENCES

[0442] FR 2 280 328 [0443] FR 2 807 955 [0444] U.S. Pat. No. 3,843,810 [0445] U.S. Pat. No. 4,460,610 [0446] FR 1 758 301 [0447] FR 3 003 873 [0448] FR 2 912 035 [0449] U.S. Pat. No. 4,460,610 [0450] WO 85/01420 [0451] EP 072 263 [0452] EP 1 264 546.

BIBLIOGRAPHIC REFERENCES

[0453] 1. ANSES, 2007. Apport en protéines: consommation, qualité, besoins et recommandations. Available at: <https://www.anses.fr/fr/content/les-protc/oC3c/oA9ines>. [0454] 2. DARDEVET, D., et al., 2006. Leucine supplementation improves muscle protein synthesis in elderly men independently of hyperaminoacidaemia. The Physiological Society, volume no 575, no 1. p. 305-315. [0455] 3. ARENDS J et al., 2017. ESPEN guidelines on nutrition in cancer patients. Clinical Nutr, 36: 11-48. [0456] 4. POUILLART P, 2017. Dénutrition en oncologie: la supplémentation protéino-i énergétique, oui mais pas seulement. Techniques Hospitalières, 765: 56-58. [0457] 5. POUILLART P, 2019. Quelle alimentation pendant un cancer. Ed Privat. [0458] 6. TZIA, C., ZORPAS, A., 2012. Handbook of Natural Zeolites. Zeolites in Food Processing Industries.