FORMULATION PRODUCT

Abstract

The present invention relates to the field of food technology and in particular, nutrient and bioactive rich plant formulations. Formulated products including nutrients and bioactives such as those provided by the Moringa plant are provided. In particular, coated or encapsulated food products having a spec release behaviour and a process for their production is described. The processes described enable food material, for example Moringa, to be used to provide nutrient dense foods that are more accessible and protected against loss of nutritional value. The resulting food products therefore allow better delivery of nutritional benefits to users.

Claims

1.-34. (canceled)

35. A process to encapsulate or microencapsulate plant material the process comprising the steps of: mixing milled plant material with an encapsulation agent selected from: a) a plant material: encapsulation agent at a ratio of 1:1 w/w to encapsulate the plant material; or b) a plant material: coating for microencapsulation at a ratio of 1:2 to 1:4 w/w; to provide a homogenized mixture wherein the plant material is encapsulated by the encapsulating agent or coated with the microencapsulation agent, and optionally further processing the homogenized mixture.

36. The process as claimed in claim 35 wherein an encapsulation agent is selected from: at least one of alginate, carrageen, cellulose sulphate, chitosan, gelatine and pectin, as well as waxes.

37. The process as claimed in claim 35 wherein the coating for microencapsulation is selected from at least one of: water soluble: polysaccharides (cellulosic and non cellulosic) and non polysaccharides, Guar gum, Carrageenan, Sodium alginate, Chitosan, Gum Arabic, Karaya gum, methylcellulose, sodium carboxylmethyl cellulose, hydroxypropyl methylcellose, Gelatin, polyvinyl alcohol, polyethylene glycol. Another category are non-water soluble coating materials: organic soluble polymers, latex, dispersions, pseudo latex, and non-polymers.

38. A process as claimed in claim 35 to microencapsulate Moringa plant material the process comprising the steps of: mixing milled Moringa plant material with an encapsulation agent or coating for microencapsulation selected from: a) Alginate—at a Moringa: Alginate ratio of 1:1 w/w; b) Arabic gum—at a Moringa: Arabic gum ratio of 1:2 to 1:4 w/w; or c) Arabic gum maltodextrin—at a Moringa:Arabic gum:maltodextrin ratio of 1:2:1 to provide a homogenized mixture of the Moringa and the encapsulating agent or coating for microencapsulation.

39. The process of claim 35 wherein the homogenized mixture is further processed a) wherein the homogenized mixture is a plant material: encapsulation mixture, the mixture is provided in a CaCl.sub.2 (6%) hardening bath; b) wherein when a plant material: coating for microencapsulation is provided the homogenized mixture is spray dried to provide a powder.

40. The process of claim 35 wherein the homogenized mixture is further processed a) wherein the homogenized mixture is a Moringa: Alginate mixture, the mixture is provided in a CaCl.sub.2) (6%) hardening bath; b) wherein when a Moringa: arabic gum mixture, or a Moringa: arabic gum: Maltodextrin mixture is provided the homogenized mixture is spray dried to provide a powder.

41. The process of claim 35 wherein the Moringa used in the process is whole plant

42. The process of claim 35 wherein the process includes a pre-treatment step, after milling and before mixing.

43. The process of claim 42 wherein the pre-treatment step comprises heating of the milled material to 60° C. for 16 hours in an oven.

44. The process of claim 43 wherein the pre-treatment step comprises providing hot water to the milled material, optionally Moringa, for 3 minutes in a water bath at 100° C.

45. A nutritional composition comprising encapsulated plant material or microencapsulated plant material as provided by the process of: mixing milled plant material with an encapsulation agent selected from: c) a plant material: encapsulation agent at a ratio of 1:1 w/w to encapsulate the plant material; or d) a plant material: coating for microencapsulation at a ratio of 1:2 to 1:4 w/w; to provide a homogenized mixture wherein the plant material is encapsulated by the encapsulating agent or coated with the microencapsulation agent, and optionally further processing the homogenized mixture.

46. A nutritional composition comprising encapsulated Moringa or microencapsulated Moringa as provided by the process of: mixing milled plant material with an encapsulation agent selected from: e) a plant material: encapsulation agent at a ratio of 1:1 w/w to encapsulate the plant material; or f) a plant material: coating for microencapsulation at a ratio of 1:2 to 1:4 w/w; to provide a homogenized mixture wherein the plant material is encapsulated by the encapsulating agent or coated with the microencapsulation agent, and optionally further processing the homogenized mixture.

Description

[0052] FIG. 1 illustrates the process of encapsulation using an optional pretreatment step and four different encapsulation conditions;

[0053] FIG. 2 illustrates an in vitro digestion study;

[0054] FIG. 3 illustrates glucomoringin and glocosoonjnain and conversion to isothiocyanate which provides a pungent taste to the Moringa, wherein Glucomoringin is specific for domestic Moringa and Glocosoonjnain is specific for wild type of Moringa;

[0055] FIG. 4 shows glucosinolate extraction and Isothiocyanate determination in samples using HPLC

[0056] FIG. 5 shows ITC released during the in vitro digestion of Moringa plant material and encapsulated Moringa formulated products;

[0057] FIG. 6 shows the preferential release characteristics of a process of encapsulation using Moringa:Arabic Gum 1:4 followed by spray drying

DETAILED DESCRIPTION

[0058] As illustrated in FIG. 1, a process to encapsulate Moringa plant material using different conditions was provided.

Example 1

[0059] In a first process, where no heat pretreatment step is provided, (condition A), dried Moringa was milled using a ROBOQBO™ device at ambient temperature (around 20° C.). The size of the milled particle was less than 40 μm micrometers, suitably from about 2 μm to 30 μm, suitably at least 5 μm, suitably at least 10 μm, suitably at least 20 μm, suitably in a micrometer range to comply later with the encapsulation/microencapsulator nozzle diameters (i.e. 40 μm) and the milled material stored at room temperature for use as a starting material in the process of encapsulation or microencapsulation.

[0060] The Moringa was then mixed with an encapsulating agent and water, until a stable mixture/suspension was produced. A Silverson L5m-a emulsifier was used to produce the mixture.

[0061] In an example, the Moringa was mixed with sodium alginate at a ratio of 1:1 w:w until a homogenised mixture was provided. Sodium alginate is a gum, extracted from the cell walls of brown algae. It is therefore suitable for vegetarians and vegans.

[0062] Encapsulation of the Moringa with the aliginate mixture was then provided using a Biotech Encapsulator using Calcium Chloride (6%) as hardening bath. A substantially spherical product (bead) was produced and this product was left for 30 minutes in the hardening. The bead product formed was in a size range between 0.15 mm to 2.0 mm, depending of the nozzle sizes used: 0.08, 0.12, 0.15, 0.20, 0.30, 0.45, 0.75 and 1.0 mm of around. The parameters used to produce the spherical beads using Biotech encapsulator were: vibration frequency 1000 Hz and air flow rate 700 ml/h.

Example 2

[0063] In a second process, where no heat pretreatment step is provided, (condition A), dried and milled Moringa as prepared in Example 1 was used as a starting material.

[0064] The Moringa was then mixed with an encapsulating agent and water, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier. In an example, the Moringa was mixed with Arabic Gum at a ratio of 1:4 w:w until a homogenised mixture was provided. A Silverson L5m-a emulsifier was used to produce the mixture.

[0065] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%.

[0066] The dry powder was fine and of a lighter colour than the initial plant material to be encapsulated, with a sample size distribution between 2 and maximum 10 μm.

Example 3

[0067] In a third process, where no heat pretreatment step is provided, (condition A), dried and milled Moringa prepared as set out in Example 1 was used as a starting material.

[0068] The Moringa was then mixed with an encapsulating agent and water, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier. In an example, the Moringa was mixed with Arabic Gum at a ratio of 1:2 w:w until a homogenised mixture was provided. A Silverson L5m-a emulsifier was used to produce the mixture.

[0069] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%.

[0070] The dry powder was fine and of a lighter colour than initial plant material to be encapsulated.

Example 4

[0071] In a fourth process, where no heat pretreatment step is provided, (condition A), dried and milled Moringa as discussed in Example 1 was used as a starting material. The Moringa was then mixed with an encapsulating agent and water, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier. In an example, the Moringa was mixed with Arabic Gum and Maltodextrin at a ratio of 1:2:1 w:w:w until a homogenised mixture was provided.

[0072] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%. The dry powder was fine and uniform powder, with a lighter colour than the initial initial plant material for encapsulation.

Example 5

[0073] In a fifth process, a heat pretreatment step is provided, (condition B), where the dried and milled Moringa is subjected to heat of about 60° C. for 16 hours.

[0074] The Moringa was then mixed with an encapsulating agent and water, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier In an example of the process with a heat treatment, the Moringa was mixed with alginate as set out in Example 1 at a ratio of 1:1 w:w until a homogenised mixture was provided.

[0075] The Moringa and aliginate mixture was then provided in a Calcium Chloride (6%) hardening bath to form a substantially spherical product (bead or beads) as previously described in Example 1.

Example 6

[0076] In a sixth process, a heat pretreatment step is provided, (condition B), where the dried and milled Moringa was subjected to heat of about 60° C. for 16 hours.

[0077] The Moringa was then mixed with an encapsulating agent and water, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier

[0078] In an example, the Moringa was mixed with Arabic Gum at a ratio of 1:4 w:w until a homogenised mixture was provided.

[0079] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%.

[0080] The dry powder was fine and of a lighter colour than initial plant material to be encapsulated, with a sample size distribution between 2 and maximum 10 μm. [

Example 7

[0081] In a seventh process, a heat pretreatment step is provided, (condition B), where the dried and milled Moringa, was subjected to heat of about 60° C. for 16 hours. The Moringa was then mixed with an encapsulating agent and water, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier. In an example, the Moringa was mixed with Arabic Gum at a ratio of 1:2 w:w until a homogenised mixture was provided.

[0082] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%. The dry powder was fine and homogeneous powder, with a lighter colour than the initial initial plant material for encapsulation.

25 Example 8

[0083] In an eighth process, a heat pretreatment step is provided, (condition B), where the dried and milled Moringa, was subjected to heat of about 60° C. for 16 hours.

[0084] The Moringa was then mixed with an encapsulating agent and water, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier. In an example, the Moringa was mixed with Arabic Gum and Maltodextrin at a ratio of 1:2:1 w:w until a homogenised mixture was provided.

[0085] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%. The dry powder was fine and homogeneous powder, with a lighter colour than the initial initial plant material for encapsulation.

Example 9

[0086] In a ninth process, a heat pretreatment step is provided, (condition C), where the dried and milled Moringa was subjected to heat treatment by mixing it with water at 100° C. and boiling it for three minutes in a water bath at 100° C.

[0087] The heat treated Moringa was then mixed with an encapsulating agent, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier. In an example of the process with a heat treatment, the Moringa was mixed with alginate at a ratio of 1:1 w:w until a homogenised mixture was provided.

[0088] The Moringa and aliginate mixture was then provided in a Calcium Chloride (6%) hardening bath to form substantially spherical product (beads) as discussed in Example 1.

Example 10

[0089] In a tenth process, a heat pretreatment step is provided, (condition C), where the dried and milled Moringa was subjected to heat treatment by mixing it first with water at 100° C. and boiling it for three minutes in a water bath at 100° C.

[0090] The heat treated Moringa was then mixed with an encapsulating agent, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier. In an example, the Moringa was mixed with Arabic Gum at a ratio of 1:4 w:w until a homogenised mixture was provided.

[0091] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%. The dry powder was fine and homogeneous powder, with a lighter colour than the initial initial plant material for encapsulation.

Example 11

[0092] In an eleventh process, a heat pretreatment step is provided, (condition C), where the dried and milled Moringa was subjected to heat treatment by mixing it first with water at 100° C. and boiling it for three minutes in a water bath at 100° C.

[0093] The heat treated Moringa was then mixed with an encapsulating agent, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier. In an example, the Moringa was mixed with Arabic Gum at a ratio of 1:2 w:w until a homogenised mixture was provided.

[0094] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%. The dry powder was fine and homogeneous powder, with a lighter colour than the initial initial plant material for encapsulation.

Example 12

[0095] In a twelfth process, a heat pretreatment step is provided, (condition C), where the dried and milled Moringa was subjected to heat treatment by mixing it first with water at 100° C. and boiling it for three minutes in a water bath at 100° C. The heat treated Moringa was then mixed with an encapsulating agent, until a stable mixture/suspension was produced using the Silverson L5m-a emulsifier.

[0096] In an example, the Moringa was mixed with Arabic Gum and Maltodextrin at a ratio of 1:2:1 w:w:w until a homogenised mixture was provided.

[0097] The mixture was then spray dried using a Buchi Mini Spray Dryier B-290 to form a dry powder using conditions: Temperature 160° C., Pump 20%, Aspiration 100%, Flow 40-50%.

[0098] The dry powder was fine and homogeneous powder, with a lighter colour than the initial initial plant material for encapsulation.

Example 13

[0099] Encapsulated plant material, for example Moringa (powder or beads) as discussed herein, encapsulated or microencapsulated as set out herein, for example as provided by any one of Examples 1 to 12 can be added to other food products and formulations and ingredients as required.

[0100] As would be appreciated in the art, the encapsulated or microencapsulated plant material, for example Moringa may be provided with flavouring, colourings or other food additives and nutrients.

[0101] Encapsulated or microencapsulated plant material, for example Moringa may also be added to other food formulation to increase the level of macronutrients, micronutrients and phytochemicals provided by the food compositions or formulations. Suitably, a food composition or formulation may be a wet or dry food formulation, for example, but not limited to, a bakery product, beverage, dairy, processed food, ready meal etc.

Example 14

[0102] As illustrated in FIG. 2, encapsulated Moringa and non-encapsulated Moringa was tested using an in vitro digestion model to determine when the components of Moringa considered to be responsible for Moringa's pungent taste were released.

[0103] Three different in vitro conditions were used to simulate the mouth, stomach and intestine conditions of a subject that would eat the Moringa.

[0104] The mouth was simulated by providing the Moringa or encapsulated Moringa with a simulated salivary fluid (SSF) at a ratio of 1:10, w:v. The conditions used to simulate the mouth conditions were [0105] 2 minutes with SSF at 37° C., shaking in a water bath [0106] centrifuge 4000 RPM/5 min

[0107] Samples were provided in triplicate.

[0108] Following the in vitro digestion, the digestion products were subjected to HPLC analysis.

[0109] As illustrated in FIG. 5, encapsulated Moringa shows a different release profile to Moringa when provided without encapsulation.

[0110] Without wishing to be bound by theory, it is considered heat treatment affects the microencapsulation efficiency (see boiled) and causes the encapsulation which protects the molecules, to enable release of the bioactives in the plant material later on in the GI tract.

[0111] This can be particularly advantageous as it can maximise release of the bioactive of the plant material, for example maximising moringin release. As plant bioactives, for example moringin have proven beneficial biological activity, encapsulation or microencapsulation as discussed herein can maximise the functional effect provided by the same amount of bioactive provided by a plant.

[0112] As illustrated in FIG. 6, Moringa encapsulated with Arabic Gum 1:4 after both heat and non-heat pretreatment showed similar release of ITC in the stomach and intenstine.

[0113] Although the invention has been particularly shown and described with reference to particular examples, it will be understood by those skilled in the art that various changes in the form and details may be made therein without departing from the scope of the present invention. In particular it suitably provides a method to enhance nutrient and bioactive availability and enhance the release profile of bioactives in bioactive rich plant formulation. Additionally, the method can be used to increase the palatability of bioactives.