OBTENTION OF A SOLUTION FROM EXTRACTS OF ROSMARINUS OFFICINALIS L. FOR USE AS A FOOD COATING

Abstract

A process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components is disclosed. This process shows various advantages, namely, the obtention of the rosemary extract, which main components are rosmarinic and carnosic acid, and carnosol, are obtained easily without the use of polluting solvents, and showing a good yield and a strong antioxidant capacity. The coating solution has few ingredients and all of them are harmless to human health, beyond being cheap and easy to obtain, allowing the preservation of food in a natural way, without needing additional processing or plastics, in line with many studies that refer this tendency in consumers.

Claims

1. Process of obtaining a solution from the extracts of Rosmarinus officinalis L. for use as a food coating, comprising the following steps: a) extracting the compounds of the Rosmarinus officinalis L. leaves through an infusion in order to obtain the extract; b) preparing a coating solution using the extract as described in the previous step, as well as iota carrageenan.

2. The process according to claim 1, wherein the conditions of extraction are the extraction time between 3 and 10 minutes in boiling water between 85 and 105 C.

3. The process according to claim 1, wherein the extract is lyophilized at a temperature between 30 and 50 C. and a pressure between 35 and 20 Pa.

4. The process according to claim 1, wherein after the complete dissolution of each of the components, the components are added sequentially in the following order: adding the extract obtained according to step a) to distilled water in a concentration between 5 and 15 g/L, adding ascorbic acid at a concentration between 1 and 8 g/L, as well as -tocopherol at a concentration between 1 and 8 g/L previously dissolved in 10 to 20 mL of absolute ethanol, sodium chloride between 5 and 15 g/L, glycerol between 30 to 70 g/L and iota carrageenan between 10 to 50 g/L to form the polymeric coating, heating the solution between 20 and 50 C. for 20 to 50 minutes.

5. A coating solution for use as a food coating, comprising Rosmarinus officinalis L., iota carrageenan, distilled water, ascorbic acid, -tocopherol dissolved in absolute ethanol, calcium chloride and glycerol.

6. The coating Solution according to claim 5, comprising Rosmarinus officinalis L. extract in a concentration between 5 and 15 g/L, ascorbic acid between 1 and 8 g/L, -tocopherol between 1 and 8 g/L dissolved in absolute ethanol, calcium chloride between 5 and 15 g/L, glycerol between 30 and 70 g/L and iota carrageenan between 10 and 50 g/L.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0013] FIG. 1. Chemical structure of the compounds: a) rosmarinic acid, b) carnosol and c) carnosic acid.

[0014] FIG. 2. Chemical structure of the solution ingredients: d) ascorbic acid (vitamin C), e) -tocopherol (isoform of vitamin E), f) glycerol and g) iota carrageenan.

[0015] FIG. 3. Process to obtain the rosemary extracts where the aerial parts of the plant are milled and then subject to hot water extraction. The solution is then filtered and lyophilized, resulting in a dry residue.

[0016] FIG. 4. Process of the coating solution preparation, where the obtained extract described in FIG. 3 is dissolved in water and maintained in mechanical stirring, to which then ascorbic acid, -tocopherol, calcium chloride, glycerol and, finally, iota carrageenan are added create the polymeric coating.

DETAILED DESCRIPTION OF THE INVENTION

[0017] The first objective is the obtention of the rosemary extract through an aqueous extraction. For this, the aerial parts are milled to obtain a fine homogenous powder with particle sizes between 0.5 and 2 m. Then, the powder is subjected to an extraction with boiling water (85 to 105 C.) for 3 to 10 minutes, filtered through a Whatman filter and lyophilized at a temperature between 30 and 50 C. and 3.5 to 20 Pa of pressure.

[0018] The second objective is to obtain the coating solution based on the rosemary extract obtained in the previous objective. The extract obtained in the previous objective is added to distilled water at a concentration between 5 and 15 g/L. After complete dissolution, ascorbic acid is added (1 to 8 g/L), as well as 1 to 8 g/L of -tocopherol previously dissolved in 10 to 20 mL of absolute ethanol and added to the coating solution until complete dissolution. The last ingredients to be added are calcium chloride (5 to 15 g/L), glycerol (30 to 70 g/L), and iota carrageenan at 10 to 15 g/L heating the solution between 20 to 50 C. for 20 to 50 minutes until the solution, forming the coating solution.

[0019] In one form of preparation, the coating solution is used as a food coating through immersion.

[0020] In another form of preparation, the coating solution is used as a food coating as an aerosol (spray).

REFERENCES

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