FOOD SUPPLEMENT, PROCESS FOR PREPARING IT AND ITS USES

Abstract

The present invention refers to a process for preparing a salt solution comprising sodium chloride and extracts of parts of officinal plants, preferably extracts of olive tree leaves; the invention is further directed to the salt solution itself, optionally enriched in iodine, particularly in a spray formulation, and to its uses as food supplement, as flavour enhancer for reducing salt consumption and for preventing cardiovascular and renal diseases, osteoporosis, and diseases related to salt abuse and/or iodine insufficiency in the diet.

Claims

1. A process for producing a salt solution suitable for being sprayed, comprising the following steps: i) provide a matrix composition (MVH) by mixing: a) crystals of Halite; b) parts of officinal plants; c) water; ii) immerse the matrix composition (MVH) of item i) in water and leave it in infusion under stirring; iii) extract the officinal plants components by applying ultra-sounds to the infusion derived from item ii); iv) remove the dry residues from the infusion, preferably by filtration, obtaining a salt solution comprising sodium chloride and officinal plants extracts.

2. The process according to claim 1, wherein said officinal plants are selected from the group consisting of: common olive tree, Feijoa selloviana, garlic, common Hawthorn, basil, capsicum, pepper, rosemary, ginger, common birch, horsetail, green tea, dandelion.

3. The process according to claim 1, wherein said parts of officinal plants comprise leaves of common Olive tree.

4. The process according to claim 1, wherein said parts of officinal plants comprise leaves or fruits of Feijoa selloviana.

5. The process according to claim 1, wherein the salt solution comprises about 30% (w/w) sodium chloride.

6. The process according to claim 1, wherein: said crystals of Halite are present in the MVH in a range of 80-90% (w/w); said parts of officinal plants are present in the MVH in a range of 5-15% (w/w); said water is present in the MVH in a range of 0-5% (w/w).

7. The process according to claim 1, wherein said MVH comprises: a) about 85% (w/w) of crystals of Halite b) about 14% (w/w) of dried leaves of common Olive tree; c) about 1% (w/w) of water.

8. The process according to claim 1, wherein the salt solution comprises extracts from leaves of common Olive tree, wherein said extracts comprise one or more compounds selected from the group consisting of: triterpenes, flavonoids, secoiridoid bitter glycosides, oleacein, glucosinolates polyphenols, protoanthocyanidins.

9. The process according to claim 1, wherein in step iii) 5 cycles of ultrasound are applied to the infused MVH, of 30 minutes each, with 2 hours of interval between each cycle, and wherein the frequency of ultrasounds is in the range of 25-28 kHz and the power is 21500 W.

10. The process according to claim 1 further comprising the step of: v) put the salt solution in a spray dispenser.

11. The salt solution obtained from the process of claim 1.

12. The salt solution of claim 11, wherein said salt solution is formulated as spray formulation.

13. A dietary supplement comprising the salt solution of claim 11.

14. Method for treating and/or preventing a disease caused by salt abuse or a disease caused by low dietary iodine in a subject, comprising administering to said subject an effective amount of the dietary supplement of claim 13.

15. The method of claim 14, wherein the disease caused by salt abuse is: cardiovascular disease, hypertension, kidney disease, osteoporosis, water retention or cellulite.

16. (canceled)

17. Use of the salt solution of claim 11 as condiment for enhancing the flavour of food.

Description

BRIEF DESCRIPTION OF FIGURES

[0040] FIG. 1: chart of solubility of solution A, obtained by the method of the present invention, and of solution B, obtained by mixing 30 wt.% NaCl in water.

DETAILED DESCRIPTION OF THE INVENTION

[0041] The present invention refers to a process for producing a salt solution comprising the following steps: [0042] i) creating a matrix composition (MVH), wherein said matrix composition (MVH) comprises a mix of: [0043] halite crystals; [0044] parts of officinal plants; [0045] water; [0046] ii) dipping the matrix composition (MVH) according to item i) in water, preferably purified water, and leaving it in infusion while stirred, [0047] iii) performing an ultrasound extraction of the infusion according to item ii).

[0048] In order to prepare the matrix composition (MVH), the halite crystals (HC) are finely smashed and sieved, preferably up to obtaining a granulometry featuring an average diameter equal to 0.60 mm; the parts of officinal plants are sieved and cleaned, preferably by compressed air, washed, and put in a dryer up to eliminating the humidity, and they are subsequently ground.

[0049] Then, the halite crystals and the dried and ground parts of officinal plants thus obtained are mixed together while being stirred, to obtain a homogeneous MVH composition (preferably for three hours with self-propelled blades, under a moderate and continuous stirring).

[0050] Preferably, said matrix composition (MVH) comprises:

[0051] halite crystals in a range from 80 to 90% by weight of the composition;

[0052] parts of officinal plants in a range from 5 to 15% by weight of the composition;

[0053] water in a range from 0 to 5% by weight of the composition.

[0054] Preferably, said officinal parts are dried parts of olive plants.

[0055] Even more preferably, said matrix composition (MVH) comprises:

[0056] about 85% of halite crystals (w/w);

[0057] about 14% of dried olive leaves (w/w);

[0058] about 1% of water (w/w).

[0059] As already said above, said dried olive leaves comprise one or more components selected from a group consisting of: triterpenes, flavonoids, secoiridoid bitter glycosides, oleacein, glucosinolates polyphenols, protoanthocyanidins.

[0060] Preferably the matrix composition (MVH) thus obtained is left in infusion with purified water. Infusion usually proceeds for about 24 hours.

[0061] As an example, 300 g of MHV, comprising about 85% (w/w) of halite crystals and about 14% (w/w) of dried olive leaves are infused in pure water to a final volume of 800 mL for 24 hours and then extracted by ultrasounds.

[0062] Said ultrasound extraction of the infusion, performed according to item iii) of the process of the present invention, takes place according to usual standard procedures known by those skilled in the art. As a matter of fact, matrix extraction takes place by taking advantage of the mechanical action exerted by the cavitation effect produced by sound waves.

[0063] It is known that ultrasounds are emissions of high power sound waves at frequencies typically ranging from 20 kHz to 60 kHz, produced by way of switches which transform electrical energy into mechanical vibrations. The ultrasounds thus produced are transmitted to the vegetal matrix composition (MVH) of the present invention dipped in water (preferably purified water): the aqueous environment is found to be particularly suitable for the extraction process, because the propagation of the ultrasound waves creates microbubbles of air which cause a shock wave, which is referred to as cavitation.

[0064] The phenomenon deriving from the ultrasound cavitation thus described results in the breakage of the matrix composition (MVH) and in the disintegration of the cellular structures of the crystals of mineral contained therein. This fosters the coming out of the active ingredients, which solubilize in water. The ultrasound extraction used in the present invention advantageously makes it possible not to use at all the solvents usedand necessaryfor a classic extraction of phytotherapic substances.

[0065] Preferably, the ultrasound extraction comprises 5 cycles of ultrasounds of 30 minutes each, at a frequency of 25-28 kHz and a power of 21500 Watts (W), at time intervals of 2 hours.

[0066] The process of the invention can provide a saline solution containing about 25 wt. %, about 28 wt. %, about 30 wt.% NaCl, which also comprises the active components deriving from the officinal plants; the solution thus obtained is then filtered to remove the dry residues.

[0067] Preferably, dry residues of infused MHV are pressed and then filtered in order to reduce product losses.

[0068] The salt solution deriving from the process of the present invention offers the advantage that the components are homogeneously dispersed in the solution itself; such homogeneous dispersion could not be obtained by simply mixing extracts of officinal herbs and 30 wt.% of NaCl in water, because the individual components, and particularly the saline part, would separate from each other and deposit on the bottom.

[0069] In this way, the salt solution according to the present invention enormously enhances the tastes of the dishes because the solution comprises a homogeneous dispersion of sodium which is distributed on the food more effectively while guaranteeing, the contents of sodium being equal and greatly enhancing perception of the salty taste as compared to the conventional systems of use of salt on food.

[0070] The present invention not only solves the problem of reducing the use of salt in daily feeding, but it simultaneously offers the benefits deriving from the use of extracts of officinal plants which operate on the problems caused by salt abuse in daily diets.

[0071] This invention also avoids the typical problem of humidity accumulation that is experienced with common salt crystals, being common salt crystals highly hygroscopic.

[0072] As a matter of fact, advantageously the product of the present invention solves all the above-mentioned problems by combining, on top of it, the possibility of also intaking -along with the salt- phytotherapic active ingredients, either individually or synergistically mixed together, aiming at improving health conditions.

[0073] In a preferred embodiment, the salt solution according to the present invention is in a spray formulation, by further putting said saline solution deriving from the above described process in a sprayer. In this way, the saline solution according to the present invention, preferably in a spray formulation, makes it possible to control and modulate the addition of salt to the dishes; typically, the salt solution of the invention is put into a container with a spray dispenser, that dispense 0.2 mL of solution with every hit; in this way at every hit at most about 0.06 g of sodium chloride is constantly dispensed, while providing a salty taste that is much greater (even 5 times more) than the conventional salt dispensed in the classic manner. Furthermore, the spray formulation is more hygienic than typically-used spoons, pinches, salt shakers, etc.

[0074] The salt solution of the present invention can therefore be advantageously used as a condiment.

[0075] In another embodiment, the present invention refers to a saline food supplement comprising the solution of the present invention to integrate the diet with the phytotherapic active ingredients here described, useful for treating and/or preventing cardiovascular diseases, hypertension, renal pathologies, osteoporosis, water retention, and cellulite.

[0076] Preferably, the saline solution of the invention contains about 25 wt.%, 28 wt.%, 30 wt. % NaCl, and extracts of officinal plants parts, preferably olive tree leaves, in a D:E ratio (active compound to extract) of 1:20.

[0077] The solution can be administered as spray formulation, at about 20 hits/day (4 mL), corresponding to a maximum of 1.2 g of NaCl and 2.8 g of olive leaves extract.

[0078] Preferably, the solution is administered as spray formulation in each meal; at any rate, up to 80 hits per day of the solution do not overcome the WHO's recommended salt day allowance (5 g).

[0079] The above described posology is suitable for preventing and/or treating the diseases linked to salt abuse.

[0080] A number of explanatory, not limitative examples are illustrated below, aiming at demonstrating the advantageous properties of the present invention.

EXAMPLES

[0081] EXAMPLE 1

[0082] Preparing the Matrix Composition MVH

[0083] An exemplary way of preparing the matrix composition (MVH) according to the present invention is described hereafter.

[0084] The matrix composition (MVH) is a mixture which comprises:

[0085] 85% of halite crystals by weight of the composition with an average diameter of about 0.06 mm (obtained by smashing and sieving them as described above), mixed with parts (leaves and/or roots and/or other parts of the plant) of an officinal plant (14% by weight) dried and finely smashed, as described above, and water (1% by weight).

[0086] Said matrix composition thus obtained is infused in water, then submitted to ultrasound extraction by 5 cycles of 30 minutes each, at a frequency of 25-28 kHz and with a power of 21500 W, at intervals of 2 hours, then obtaining, after a final filtering, a highly stable saline solution of the phytotherapic compound, containing about 30% of NaCl by weight of the composition.

[0087] Experiments carried out with a salt solution according to the present invention, where the officinal plants are olive leaves, are given below for explanatory purposes, compared to the same experiments carried out with a salt composition prepared according to the state of the art.

[0088] Preparing the Samples for Comparing Experiments

[0089] As a matter of fact, by:

[0090] salt solution A: we mean a saline solution obtained according to the process of the present invention, wherein the parts of officinal plants are olive leaves. At sight, such solution features a light color typical of olives, and is perfectly dissolved.

[0091] salt solution B: we mean a reference saline solution formed of water and 30% of NaCl (by weight of the solution) deriving from common table salt. Materials used

[0092] 2 laboratory Erlenmeyer flasks made of Pirex glass;

[0093] 2 magnetic stirrers with cylindrical rod;

[0094] 1 electronic laboratory balance Tanita KD-200 tested and certified on May 17, 2016;

[0095] 1 pH and temperature meter Hanna pH211 Microprocessor pH Meter;

[0096] 1 buffer solution 7.000.01/4.010.01 Hamilton Duracal Buffer.

[0097] Experiments

[0098] 1000 g of each saline solution were poured into an Erlenmeyer flask made of Pirex glass.

[0099] The pH and temperature values were measured with an electrode HI 1131B and a probe HI 7669/2W respectively, by using a laboratory instrument with microprocessor Hanna pH211 Microprocessor pH Meter, properly calibrated before the test with two Hamilton buffer solutions. Solution A was submitted to an intense and continuous stirring for 20 minutes by using the magnetic stirrer with rod, at ambient temperature and pressure.

[0100] Comparative Solution B was submitted to an intense and continuous stirring for 20 minutes by means of the magnetic stirrer with rod, at ambient temperature and pressure.

[0101] See table 2 hereafter.

TABLE-US-00002 TABLE 2 Comparative Solution A Solution B pH 4.65 6.80 Temperature 20 C. 20 C. Stirring time 20 20 (min.)

[0102] Evaluating Solubility

[0103] Solubility is given by observing the deposits of salt on the bottom of the Erlenmeyer flask after interrupting the stirring induced by the magnetic stirrer (see table 3).

TABLE-US-00003 TABLE 3 Comparative solution Time Solution A (B) (min) Solubility Solubility 0 100% 100% 3 100% Reduced opalescence 5 100% 50% (Sediment of salt on the bottom of the Erlenmeyer flask) 12 100% 0% (Salt completely separated from water)

[0104] The diagram of FIG. 1 illustrates the difference in solubility of the two saline solutions at ambient temperature.

[0105] The diagram clearly shows that the saline solution according to the present invention (A), as early as 10 minutes from interrupting its stirring, maintains solubility, contrary to the reference saline solution (B), which demonstrates a drastic decrement thereof.

[0106] Evaluating Stability

[0107] The samples of the present invention (A) and of the comparative one (B), prepared as described above, were evaluated for stability.

[0108] By stability, we mean the capability of a product of keeping its appearance and its main characteristics, such as taste, density and color, over time. The two samples of saline solution were stored for one month, away from light and heat, in order to simulate their storage in bottles, without the addition of any preservatives.

[0109] The following Table 4 shows the results of the tests carried out.

TABLE-US-00004 TABLE 4 Comparative Saline Time Saline solution A solution B (days) Stability Stability 10 Homogeneous salt Water and salt separated, solution, solubility does solubility changes when not change when stirring stirring 20 Homogeneous salt Water and salt separated, solution, solubility does solubility changes when not change when stirring stirring 30 Homogeneous salt Water and salt separated, solution, solubility does solubility changes when not change when stirring stirring

[0110] Thirty days after, solution A and solution B were put into a bottle with a spray pump for testing their use on meals.

[0111] Only saline solution A, i.e. the saline solution according to the present invention, proved to be suitable for being used with the spray proportioning system, because it has remained perfectly fluid and devoid of deposits, and consequently it does not obstruct the cannula of the dip tube of spray dispenser. In the bottle containing solution B, the salt deposited on the bottom obstructed the dispenser.

[0112] Evaluating Sapidity (Salty Flavour)

[0113] The samples of the present invention (A) were also evaluated for a sensory analysis, in particular for sapidity (salty flavour).

[0114] The experiment was carried out at the IBIMET CNRNational Research Council of ItalyInstitute in Bologna, Italy, according to the UNI/ISO method 5495:2005 Methodology-paired comparison test.

[0115] Three samples were considered:

[0116] Bread with no salt;

[0117] Carrots with no salt;

[0118] Pasta cooked in water with no salt.

[0119] These samples were sprayed with the same quantities of solutions A and B, by using a sprayer capable of dispensing 0.2 ml with each hit.

[0120] The samples, thus sprayed, were submitted to a panel of 12 judges trained by IBIMET.

[0121] It is worth noting that the samples submitted to the judges were anonymous and identified by 3-digit numbers only.

[0122] The concentration of NaCl being equal (30% by weight), the results showed that:

[0123] on bread, saline solution A according to the present invention was judged saltier by 11 judges out of 12;

[0124] on carrots, saline solution A according to the present invention was judged saltier by 10 judges out of 12;

[0125] on pasta, saline solution A according to the present invention was judged saltier by 10 judges out of 12.

[0126] The results obtained are summarized in table 5 below.

TABLE-US-00005 TABLE 5 Bread Carrots Pasta cooked with no with no in water with salt salt no salt (number of (number of (number of judges judges judges considering considering considering the solution the solution the solution saltier) saltier) saltier) Solution A 11 10 10 Comparative 1 2 2 Solution B