MILLED FLAXSEED WITH TURMERIC AND PIPERINE

Abstract

A mixture of milled flaxseed, turmeric powder and piperine for prolonging the shelf life of milled flaxseed.

Claims

1. A composition for use in prolonging the shelf life of milled flaxseed, the composition comprising milled non-defatted flaxseed, turmeric and piperine.

2. A composition according to claim 1, wherein the composition comprises 30.00-99.499% milled non-defatted flaxseed, 0.5-10% turmeric and 0.001-0.01% piperine.

3. A composition according to claim 1, wherein the composition comprises 89.99-99.499% milled non-defatted flaxseed, 0.5-10% turmeric and 0.001-0.01% piperine.

4. A composition according to claim 1, further comprising one or more nutrients selected from flavouring, natural sweeteners (honey syrup, date syrup, raw cane syrup, brown rice syrup. agave syrup, yacon syrup, coconut sugar), natural sugar substitutes (inulin, stevia, xylitol, erythritol, glycosides), seeds, plant protein powders, granules of freeze-dried yoghurt, kefir, a probiotic, nuts, nut flour, algal flour, plant oil preparations, green tea extract, herbal extract, olive leaf, moringa, baobab, monk fruit, vitamins, minerals, chlorella, spirulina, wheatgrass, barley grass, alfalfa, maca, Cacao, herbs and spices and their extracts, natural colouring, botanical extracts, plant stanols, stanol esters, beta-glucan, a freeze-dried component, an air-dried component, aloe vera and its preparations, or a combination thereof.

5. A composition according to claim 1, in which the milled non-defatted flaxseed is present as 94.995%.

6. A composition according to claim 1, in which the turmeric is present at 5%.

7. A composition according to claim 1, in which when the turmeric is present as 5%, the turmeric contains 6.5% curcumin.

8. A composition according to claim 1, in which the piperine is present at 0.005%.

9. A composition according to claim 1, in which the flaxseed, turmeric, and piperine is organic or non-organic.

10. (canceled)

11. A composition according to claim 1, in which the turmeric is present as dried turmeric root powder.

12. (canceled)

13. A composition according to claim 1, in which the milled non-defatted flaxseed is microbially reduced.

14. A method for prolonging the shelf life of a composition comprising milled non-defatted flaxseed, the method comprising adding to the composition 0.5-10% of turmeric and 0.001-0.01% of piperine in the finished composition comprising non-defatted milled flaxseed, turmeric and piperine.

15. A method according to claim 14, in which the turmeric is present as 5%.

16. A method according to claim 14, in which when the turmeric is present at 5%, the turmeric contains 6.5% curcumin.

17. A method according to claim 14, in which the piperine is present at 0.005%.

18. A method according to claim 14, in which the milled non-defatted flaxseed, the turmeric and piperine is organic or non-organic flaxseed.

19. (canceled)

20. A method according to claim 14, in which the turmeric is present as dried turmeric root powder.

21. (canceled)

22. A method according to claim 14, in which the milled non-defatted flaxseed is microbially reduced.

23. A nutritional supplement or foodstuff comprising milled non-defatted flaxseed, turmeric and piperine.

24. (canceled)

25. The foodstuff of claim 23, wherein the foodstuff is selected from cereal bars and cereal snacks, granola bites, toppings for porridge, cereals and yogurts, and nutritional supplements.

26. (canceled)

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0056] The invention will be more clearly understood from the following description of an embodiment thereof, given by way of example only, with reference to the accompanying drawings, in which:—

[0057] FIG. 1 illustrates the peroxide values (PV) of milled flaxseed and milled flaxseed mixed with turmeric stored at room temperature over a period of time. Peroxide Value (PV) testing determines the amount of peroxides in the lipids. Peroxides are the initial indicators of lipid oxidation which later continue to react producing secondary oxidation products which can result in unacceptable flavours and tainted product. FIG. 1 shows that Peroxides Values are significantly lower for flaxseed fortified with turmeric powder (5%). This means that adding turmeric powder to flaxseed results in lower amounts of peroxides in the flaxseed lipids both at the start of shelf life (timepoint 0) and at 9 months. Flaxseed on its own (100%) was more prone to initial oxidation which is manifested by higher PV than flaxseed combined with turmeric powder (1.6 vs. 0.09, 0.7 vs. 0.2). The amount of turmeric vs the amount of milled flaxseed used is: 5% turmeric powder, 94.995% milled flaxseed. 0.005% of piperine was also present in the milled flaxseed/turmeric mixture.

[0058] FIG. 2 illustrates the levels of free fatty acids (FFA) in milled flaxseed and milled flaxseed mixed with turmeric stored at room temperature over a period of time. Free Fatty Acids (FFA) testing determines the amount of fatty acids that have been liberated from their triglyceride (TG) structure. FFA are hydrolytic rancidity products and can produce strong flavours and odours at relatively low levels. FIG. 2 demonstrates higher FFA values for milled flaxseed on its own throughout the 9-month period. Addition of turmeric powder (5%) results in lower amounts of FFA being liberated from the TG structure of flaxseed lipids. In the present study, turmeric's preventive action against the FFA formation was particularly manifested at 9 months.

DETAILED DESCRIPTION OF THE DRAWINGS

Materials and Methods

[0059] The flaxseed is milled using a single pass method. In this method, the whole flaxseed is fed into a chamber incorporating a rotor and stator. The rotor consists of specially engineered flanges which propel the stream of flaxseed through a stator consisting of a grid of precisely engineered slots less than 1 mm in width with sharpened edges. The feed rate of the flaxseed and the speed of rotation of the flange determine the particle size distribution of the milled flaxseed. No other treatments are applied to the flaxseed following milling.

[0060] Organic turmeric powder (6.5% Curcuminoids) is obtained through curing, drying and polishing turmeric root. Curing usually takes place 2-3 days after harvesting and involves boiling fresh turmeric rhizomes in water until they are soft (approximately 45-50 min). The turmeric rhizomes, i.e. ‘fingers’, are then dried typically in the sun (which takes 10-15 days) or by using cross-flow hot air (max. 60° C., for 48 h). As dried turmeric has a poor appearance, it is then polished and smoothened. Finally, turmeric is milled to obtain 60-80 mesh powder. Organic turmeric powder can be obtained from, for example, Kräutermühle GmbH. The concentration of turmeric used in the compositions ranges from 0.5-10% of the composition (dry weight). The concentration used is controlled by concentration of curcuminoids required and with organoleptic acceptability issues if too much turmeric is added.

[0061] Piperine is produced from whole organic black pepper fruit. The black pepper fruit is quality inspected and cleaned, followed by crushing and extraction using organic ethanol. The liquid extract is then filtered and concentrated. The concentrate is further purified and precipitated and the precipitated material is centrifuged out. This is then vacuum dried, milled and sifted to produce piperine having 95% purity. Piperine is produced commercially by, for example, Vidya Europe. Piperine is typically used at a concentration of 0.001-0.01% of the composition (dry weight).

[0062] Other additives which may be used in the mix are marine calcium, sources of chelated minerals such as zinc and selenium, vitamin D (Source: Lanolin), beta-carotene (vegetable derived), plant stanol esters (Source: Vegetable oils), lecithins (Source: soya or sunflower oils), botanicals, phytochemicals and bioflavonoids (fruit and vegetable derived).

[0063] Dried fruits and vegetable pieces or extracts can be used also, along with grass powders, algal powders, seaweed extracts (such as fucoidan etc.), maca root, cherry extracts, cacao powders etc. Flavouring substances can also be used to provide more acceptable flavour profiles.

Accelerated Shelf Life Trials

[0064] Storage at 37° C. under controlled conditions were conducted on: [0065] 1. Organic plain milled Flaxseed (Control). [0066] 2. Organic Milled Flaxseed with 5% organic turmeric root powder (6.5% curcuminoids) and 0.005% piperine.

Measurement of Peroxide Value and Free Fatty Acids

[0067] Measurements were taken at the following time points: [0068] Time Point 1—Start of Trial. [0069] Time Points 2—at 3 weeks at accelerated conditions (Equivalent to 3 months storage at ambient conditions). [0070] Time Point 3—at week 7 (equivalent to 6 months storage at ambient conditions). [0071] Time Point 4—at week 10 (equivalent to 9 months storage at ambient conditions). [0072] The samples were stored at 37° C. The rationale for the accelerated shelf life tests is that each 10° C. increase in storage temperature above ambient doubles the rate of chemical reactions, such as oxidation. Therefore, 37° C. provides a 4-fold increase in reaction rate. Ambient temperature is regarded as being room temperature varying between 15°−25° C. (59°−77° F.). [0073] The samples were incubated at 37° C. and analysed for indicators of rancidity, namely PV and FFA, at Time Points 1 to 4. Additionally, odour assessment was conducted at each of the timepoints to evaluate any changes in odour and flavour profile against the control (stored frozen, then thawed and tested).

[0074] 12 samples of each product were provided to the United Kingdom Accreditation Service (UKAS) accredited laboratory—3 samples (2 test samples and 1 frozen control) for each timepoint. PV and FFA were measured by UKAS accredited test method C-TM-028.

[0075] For Peroxide Value, hydroperoxides in the fat or lipid extract are reacted with potassium iodide and the liberated iodine titrated with sodium thiosulphate using an autotitrator.

[0076] For Free Fatty Acids (FFA), The acidic components in the fat are titrated with standard alkali and the result expressed as oleic acid.

[0077] All analyses are carried out using validated methods which meet strict performance criteria and are valid for the analysis of peroxide value and free fatty acids in raw materials and food products. Both tests are included in the UKAS accreditation schedule for the laboratory which conducted the analysis.

Results

[0078] Please note that the units used for the ingredient composition are g/100 g or % of the composition. Please note that the units used for the product composition are g/100 g or % of the composition. Please note that the sum of all the parts of the composition make up 100 g or 100% of the composition.

[0079] Turmeric (Curcumin longa) has a long history of use as an herbal medicine and, being both an antioxidant and anti-inflammatory agent, is used for a wide variety of health conditions such as rheumatoid arthritis, conjunctivitis, skin cancer, wound healing, urinary tract infections, and liver disease. It is also used for digestive disorders, jaundice, menstrual difficulties, and colic; and for loss of appetite and liver and gallbladder complaints. In clinical practice, the main targets of turmeric action are the treatment of inflammatory bowel disease; and colon cancer. Curcumin (diferuloylmethane) is the yellow pigment present in turmeric and is considered its main bioactive component. It has been studied for its antioxidant, anti-inflammatory, anticancer, antiviral, and antibacterial activity in over 6,000 scientific citations.

TABLE-US-00001 TABLE 1 A typical nutritional food product described herein comprises: Concentration Range % Component dry weight Milled Flaxseed 89.99 to 99.499 Turmeric 0.5 to 10 (dried standardised root powder) Piperine 0.001 to 0.01

[0080] The composition in Table 1 can be added as a component of a mixture containing one or more of the ingredients in Table 2.

TABLE-US-00002 TABLE 2 the typical nutritional food product can further comprise one or more of the following ingredients: Component Concentration Range % Milled or Whole Chia seed 0.1 to 10 Hemp seed and other seeds 0.1 to 60 (pumpkin, sunflower, sesame, melon, etc.) Plant Protein Powders 0.1 to 70 Granules of freeze-dried yogurt, kefir and 0.1 to 10 probiotics. Almonds and other nuts (flour or chopped) 0.1 to 50 Air-dried Fruits and Vegetables 0.1 to 60 Freeze-dried fruits and vegetables 0.1 to 40 Plant oils 0.1 to 5 Algal flours (Chlorella, spirulina, 0.1 to 20 Marine algal extracts etc.) Herbs and spices 0.1 to 10 Flavourings and fruit oil preparations 0.1 to 10 Maca, cacao, moringa, baobab, 0.1 to 20 Green tea extracts, Herbal extracts, Olive leaf Vitamin and mineral preparations 0.1 to 5 Botanical extracts and functional food 0.1 to 5 colours i.e. β-carotene, astaxanthin, zeazanthin, lutein, lycopene. Beta Glucan, Plant stanols and stanol esters. 0.1 to 10 Natural sweeteners. 0.001 to 30 Fibres and fructo oligosaccharides (inulin) 0.01 to 30 Aloe vera and its preparations 0.01 to 50

TABLE-US-00003 TABLE 3 The Product A (see Table 5 below) comprises: Component Concentration % Milled Flaxseed 100

[0081] This is a control product.

TABLE-US-00004 TABLE 4 The Product B (see Table 5 below) comprises: Component Concentration % Milled Flaxseed 94.995 Turmeric (dried root powder) 5 Piperine 0.005

[0082] The turmeric root used in Product B contains a curcumin concentration of 6.5%.

[0083] Analysis

TABLE-US-00005 TABLE 5 Equivalent ambient Products Timepoint (months) Tests Product A Product B 1 0 PV [m Eq/ kg fat] 1.6 <0.1  FFA [g/ 100g fat] 1.7 1.3 OA bitter, nutty, strong terpene/ no rancidity herb, nutty 03* [g/ 100g] 16.8  16.7  06** [g/ 100g]  5.01 4.9 2 3 PV 0.2 0.2 FFA 2.1 1.6 OA{circumflex over ( )} bitter, nutty, bitter, strong no rancidity herb/basil, no rancidity 3 6 PV <0.1   <0.1  FFA 3.2 2.1 OA bitter, nutty, Bitter, strong no rancidity herb/basil, no detected rancidity detected 4 9 PV 0.7 0.2 FFA 4.6 3   OA bitter, nutty, Bitter, strong no rancidity herb/basil, no detected rancidity detected *omega-3; **omega-6; {circumflex over ( )}organoleptic assessment

[0084] The results of the analysis illustrate that dried turmeric root (containing 6.5% curcumin), when mixed with milled flaxseed at 5% IFP (In Finished Product) has a significant delaying effect on the oxidative deterioration of the milled flaxseed. This delay in the deterioration of the quality and acceptability of the flaxseed is hugely significant. The intimate mixing of turmeric with milled flaxseed prior to packing, enables an increase in the shelf life attainable for milled flaxseed when conventionally packed for consumer use. The increase in shelf life attainable is due to the lower level of FFAs and oxidation end products produced in the product containing turmeric. It is acknowledged that the generation of higher levels of FFAs and oxidation end products are associated with flavour deterioration and poor organoleptic acceptability of high fat products.

[0085] Adding curcumin in the form of dried turmeric root at a level of about 5% of the dry weight of the root (giving a curcumin level of about 325 mg/100 g of the finished blend of milled flaxseed, turmeric and piperine) prevents or inhibits oxidation, even at elevated storage temperatures (37° C.) and in the presence of air, thus prolonging the shelf life of the milled flaxseed. Curcumin has been shown to have no toxicity, even in high dosages, and, once blended into the flaxseed, can be packed at the usual speeds and without vacuum packaging or inert gas flushing. The use of piperine and curcumin extends the shelf-life of milled flaxseed and increases the bioavailability of EPA and DHA.

[0086] In the specification, the terms “comprise, comprises, comprised and comprising” or any variation thereof and the terms “include, includes, included and including” or any variation thereof are considered to be totally interchangeable and they should all be afforded the widest possible interpretation and vice versa.

[0087] The invention is not limited to the embodiments hereinbefore described but may be varied in both construction and detail.