Plant-based electrolyte compositions

Abstract

This invention relates, inter alia, to various plant-based electrolyte compositions, methods of preparing them and methods of using them. One embodiment concerns a plant-based electrolyte composition comprising a plant-derived electrolyte content high in potassium relative to sodium, and a plant-derived carbohydrate content less than about 6% weight/volume. Another embodiment concerns a method for re-hydrating an individual or preventing dehydration or over-hydration of an individual or or preventing or treating potassium deficiency in an individual, by administering to the individual a plant-based electrolyte composition. The electrolyte compositions can be prepared from sugarcane juice, sugar beet juice, sweet sorghum juice, palm syrup, maple sap, vegetable juice or fruit juice.

Claims

1. A method of preparing a consumable plant-based electrolyte composition formulated as a drink product or beverage, a concentrate, a gel, a powder, a granule, a capsule or a tablet, wherein steps of the method comprise: (i) using a step of microfiltration or ultrafiltration to produce a clarified, substantially liquid extract selected from at least one of the group consisting of a substantially liquid extract of sugarcane, a substantially liquid extract of sugar beet, a substantially liquid extract of sweet sorghum, and palm syrup; and (ii) reducing the carbohydrate content of the clarified, substantially liquid extract using a step of nanofiltration to provide: a nanofiltration retentate; and a nanofiltration permeate, wherein the nanofiltration permeate provides a consumable plant-based electrolyte composition; wherein the consumable plant-based electrolyte composition comprises an electrolyte content of about 0.050% to 0.200% weight/volume potassium, about 0.000% to 0.050% weight/volume sodium and a carbohydrate content less than about 6% weight/volume; and (iii) selecting only the nanofiltration permeate and not any retentate; and (iv) formulating the nanofiltration permeate into the drink product or beverage, concentrate, gel, powder, granule, capsule or tablet.

2. The method of claim 1, wherein the step of formulating the nanofiltration permeate comprises the step of reverse osmosis filtration and/or evaporation to thereby provide a concentrate of the nanofiltration permeate.

3. The method of claim 1, wherein the substantially liquid extract is the substantially liquid extract of sugarcane.

4. The method of claim 3, wherein the substantially liquid extract of sugarcane is sugarcane juice.

5. The method of claim 1, wherein the substantially liquid extract is the substantially liquid extract of sugar beet.

6. The method of claim 5, wherein the substantially liquid extract of sugar beet is sugar beet juice.

7. The method of claim 1, wherein the nanofiltration retentate is used for sugar production.

8. The method of claim 1, wherein the consumable plant-based electrolyte composition provided in step (ii) has a carbohydrate content of less than about 2% weight/volume.

9. The method of claim 1, wherein the consumable plant-based electrolyte composition provided in step (ii) comprises about 0.064% to 0.109% w/v potassium.

10. The method of claim 1, wherein the consumable plant-based electrolyte composition provided in step (ii) comprises about 0.002% to 0.030% w/v sodium.

11. The method of claim 1, wherein the consumable plant-based electrolyte composition provided in step (ii) comprises about 0.01% to 1.60% w/v organic acid.

12. The method of claim 11, wherein the consumable plant-based electrolyte composition provided in step (ii) comprises about 0.11% to 0.21% w/v organic acid.

13. The method of claim 1, wherein the consumable plant-based electrolyte composition provided in step (ii) comprises: (a) about K.sup.+−0.064 to 0.109% w/v, Na.sup.+−0.002 to 0.030% w/v, Mg.sup.2+−0.002 to 0.010% w/v and about 0.5-2.0% w/v carbohydrates; or (b) about K.sup.+−0.05 to 0.100% w/v, Na.sup.+−0.002 to 0.010% w/v, Mg.sup.2+−0.002 to 0.010% w/v and 0.5 to 6.0% w/v carbohydrates.

14. The method of claim 1, wherein step (iv) comprises formulating the nanofiltration permeate into a drink product.

15. The method of claim 1, wherein the step of formulating the nanofiltration permeate further comprises adding a sweetening agent to the nanofiltration permeate.

16. A method of preparing a consumable plant-based electrolyte composition formulated as a drink product or beverage, a concentrate, a gel, a powder, a granule, a capsule or a tablet, wherein steps of the method comprise: (i) using a step of microfiltration or ultrafiltration to clarify a substantially liquid extract selected from at least one of the group consisting of a substantially liquid extract of sugarcane, and a substantially liquid extract of sugar beet; and (ii) reducing the carbohydrate content of the clarified, substantially liquid extract using a step of nanofiltration to provide: a nanofiltration retentate which is used for sugar production; and a nanofiltration permeate, wherein the nanofiltration permeate provides a consumable plant-based electrolyte composition; wherein the consumable plant-based electrolyte composition comprises an electrolyte content of about 0.050% to 0.200% weight/volume potassium, about 0.000% to 0.050% weight/volume sodium and a carbohydrate content less than about 6% weight/volume; and (iii) selecting only the nanofiltration permeate and not any retentate; and (iv) formulating the nanofiltration permeate into the drink product or beverage, concentrate, gel, powder, granule, capsule or tablet.

17. The method of claim 16, wherein the step of formulating the nanofiltration permeate comprises the step of reverse osmosis filtration and/or evaporation to thereby provide a concentrate of the nanofiltration permeate.

18. The method of claim 16, further including the step of purifying sugar from the nanofiltration retentate.

Description

(1) It is to be appreciated that the first to twelfth aspects of the invention can have one or more features as described anywhere in the section entitled “Disclosure of the Invention” (provided that the features are not incompatible with one another) or as described in the “Preferred Embodiments of the Invention” section.

(2) In order that the invention may be more readily understood and put into practice, preferred embodiments thereof will now be described with reference to the FIGURE, by way of example only.

(3) FIG. 1 is a schematic showing preparation of a sugarcane-based electrolyte composition and its concentrate using sugarcane juice as starting material.

PREFERRED EMBODIMENTS OF THE INVENTION

(4) Although the preparation of electrolyte compositions and their concentrates from sugarcane juice and apple juice will be exemplified below, other plant sources used for the manufacture of sugar can be used, such as sugar beet, sweet sorghum, palm syrup, maple sap, vegetable juices such as carrot juice and fruit juices such as orange (but excluding coconut water or coconut juice).

(5) However, as explained above, the actual electrolyte, sugar/carbohydrate, flavonoid/phenolic antioxidant and organic acid content of each electrolyte composition will ultimately depend on the type of plant or plants from which the plant-based electrolyte composition is prepared as well as its method of preparation.

Example 1—Preparation of a Sugarcane-Based Electrolyte Composition and its Concentrate

(6) This example describes the preparation of a sugarcane-based electrolyte composition and its concentrate using sugarcane juice as starting material. A schematic of the process is shown in FIG. 1.

(7) Table 1 below shows the typical composition of sugarcane juice based on solids (Walford S (1996) Composition of cane juice. Proceedings of the South African Sugar Technologists' Association 70, 265-266.)

(8) TABLE-US-00001 TABLE 1 Fraction Component Content (% w/w) Sugars Sucrose 81-87 Reducing sugars 3-6 Oligosaccharides 0.06-0.6  Polysaccharides 0.2-0.8 (including gums and dextrans) Salts Inorganic salts: 1.5-3.7 Potassium (K.sub.2O) 0.77-1.31 Sodium (Na.sub.2O) 0.01-0.04 Magnesium (MgO) 0.10-0.39 Organic non-sugars Organic acids 0.7-1.3 Amino acids 0.5-2.5 Dextrans 0.1-0.6 Starch 0.11-0.5  Gums 0.02-0.05 Waxes, fats, phospholipids 0.05-0.15 Colourants 0.1 Insolubles Sand, bagasse, etc. 0.15-1.0 

(9) Pre-filtered sugarcane juice from a mill (essentially as described in table 1) was microfiltered using a 0.1 μm pore size membrane to remove any fine particulate material.

(10) 200 L of microfiltered juice was then sent through a nanofiltration (NF) membrane of specific pore size to produce an electrolyte composition fraction comprising a high electrolyte content relative to a carbohydrate content, wherein the electrolyte content is high in potassium relative to sodium. Most of the carbohydrate/sugar content and large molecules were separated as a retentate fraction from the permeate fraction (ie. permeate fraction=electrolyte composition).

(11) Approximately 30% (61.9 L) of the 200 L microfiltered juice feed was separated and collected as single strength electrolyte, ie. the electrolyte composition, but could be optimised to collect more in the permeate fraction. If desired, the retentate can be returned to the refinery to purify the sugar.

(12) The electrolyte composition (single strength electrolyte) was concentrated to 3.2 L with almost 20 times concentration using a reverse osmosis (RO) membrane.

(13) A typical non-concentrated electrolyte composition is: K.sup.+−0.064 to 0.109% w/v, Na.sup.+−0.002 to 0.030% w/v, Mg.sup.2+−0.002 to 0.010% w/v and 0.5 to 2.0% w/v carbohydrate/sugars (mainly monosaccharides). This composition also contains some low molecular weight phenolic antioxidants and can be concentrated to yield a stable clear syrup of yellowish colour. The composition is largely devoid of organic acids.

(14) A nutritional panel of the concentrate and the equivalent diluted product is given in table 2 below:

(15) TABLE-US-00002 TABLE 2 Nutrition information Quantity per 100 mL electrolyte composition Quantity per 100 mL concentrate electrolyte composition Energy 516 kJ 26.85 kJ (123 Cal) (6.40 Cal) Protein Less than 1 g Less than 0.05 g Fat - total Less than 1 g Less than 0.05 g Carbohydrate, total 29.8 g 1.55 g sugars 29.8 g 1.55 g Potassium 1613 mg 83.94 mg 41.3 (mmol) 2.15 (mmol) Sodium 172 mg 8.95 mg 7.5 (mmol) 0.39 (mmol) Magnesium 64 mg 3.33 mg 2.7 (mmol) 0.14 (mmol)

(16) Two possible re-hydration drink products, prepared by mixing the non-concentrated electrolyte composition with different ingredients, are described in tables 3 and 4 below.

(17) TABLE-US-00003 TABLE 3 First re-hydration drink product Ingredient Amount Non-concentrated 999 mL electrolyte composition (containing 2% w/v sugar) Vitamin C 200 mg (preservative and vitamin) Orange oil 200 mg (flavouring agent) Natural colour 200 mg (E163)

(18) TABLE-US-00004 TABLE 4 Second re-hydration-drink product Ingredient Amount Non-concentrated 900 mL electrolyte composition (containing 2% w/v sugar) Vitamin C 200 mg (preservative and vitamin) Natural fruit juice 100 mL (flavouring and colouring agent)

Example 2—Preparation of a Sugarcane-Based Electrolyte Concentrate

(19) This example describes the preparation of a sugarcane-based electrolyte concentrate using clarified sugarcane juice as starting material.

(20) Sugarcane electrolyte concentrate was produced from clarified sugarcane juice filtered through 100 micron stainless steel strainer from a sugar mill. The clarified juice of about 10.9% w/w total sugars was used in a two-step membrane process to produce sugarcane electrolyte concentrate (sugarcane plant sap concentrate).

(21) A first step of the filtration was conducted using a nanofiltration (NF) membrane at an operating pressure of 35 bar and 40° C. temperature. About 375 kg of the juice was taken into a jacketed stainless steel tank and heated up to 40° C. The juice from the tank was pumped into a high pressure membrane filtration unit feed tank which is of about 20 kg capacity. The feed was frequently topped-up with fresh juice as the filtration continued while a portion of the retentate (concentrated feed) fraction was withdrawn from the feed tank at regular intervals as it reached the Brix value of about 25.

(22) The NF permeate fraction which was very low in sugar (<1.5% w/w) and mineral (monovalent salts) content almost equal to that of feed was continuously separated. At the end of the trial about 55% of the total feed was separated as low sugar permeate fraction and up to 45% sugar rich fraction as NF retentate.

(23) The NF permeate fraction low in sugar and mineral content similar to that of clarified juice is considered as a single strength natural electrolyte. The single strength electrolyte (SSE) was heated to around 40° C. in a jacketed stainless steel tank and pumped into a membrane unit fitted with a reverse osmosis (RO) membrane at stage 2 filtration. The SSE was concentrated up to twenty-fold at operating pressure of 35 bar and 40° C. temperature. Permeate obtained from stage 2 was only water with zero Brix value. The feed tank was continuously topped-up with fresh SSE as the filtration continued. The process was carried out until the concentration of electrolyte raised to about twenty times of that of the SSE.

(24) Table 5 below shows a typical composition of the sugarcane electrolyte concentrate.

(25) TABLE-US-00005 TABLE 5 Total Titratable Fraction Total Phenolics Acidity weight Sugars Potassium Sodium Magnesium as mg as mg kg % w/w mg/100 g mg/100 g mg/100 g GAE/100 mL AAE/100 mL Clarified 372.4 10.9 74.6 <5 12 60.8 88 sugarcane juice NF retentate 164.8 23.1 98.1 <5 24 155.5 351 NF permeate 207.6 0.6 60.6 <5 <5 5.0 38 (SSE) Sugarcane 10.9 11.7 800.0 22 58.9 153.4 234 electrolyte concentrate GAE = Gallic Acid Equivalents; AAE = Aconitic Acid Equivalents

Example 3—Preparation of an Apple Juice-Based Electrolyte Concentrate

(26) This example describes the preparation of an apple juice-based electrolyte concentrate using apple juice concentrate as starting material.

(27) A commercial apple juice concentrate of about 70 Brix was diluted with seven times RO water to obtain a single strength apple juice. This single strength juice with about 7.9% total sugars by weight was used as feed for apple electrolyte production.

(28) A two-step membrane filtration process similar to the one described in Example 2 was used to produce apple electrolyte concentrate.

(29) In step 1 apple juice feed was heated to 40° C. and filtered using a nanofiltration membrane. The NF permeate, unlike sugarcane juice permeate, was found to have around 4% total sugars. This is because the sugars present in the apple juice are mainly monosaccharides such as fructose and glucose (instead of sucrose as in sugarcane juice) and easily permeate through the NF membrane. In this case permeate and retentate were split in the ratio of 70:30.

(30) The NF permeate with relatively higher sugar concentration compared to sugarcane juice permeate and mineral concentration equal to that of apple juice feed was fed into step 2 membrane filtration. A reverse osmosis membrane was used in step 2 to concentrate single strength electrolyte obtained from step 1. In this case concentration of the electrolyte was increased only by about 3.5 fold as the feed sugar concentration was already around 4.

(31) Table 6 below shows a typical composition of the apple juice electrolyte concentrate.

(32) TABLE-US-00006 TABLE 6 Total Titratable Fraction Total Phenolics Acidity weight Sugars Potassium Sodium Magnesium as mg as mg kg % w/w mg/100 g mg/100 g mg/100 g GAE/100 mL MAE/100 mL Apple juice 403.0 7.9 84.5 <5 <5 11.9 148 feed NF retentate 106.2 16.9 116.0 <5 7 46.1 293 NF permeate 296.8 4.1 73.5 <5 <5 5.4 153 (SSE apple) Apple 83.9 14.5 287.0 <5 <5 32.8 759 electrolyte concentrate GAE = Gallic Acid Equivalents MAE = Malic Acid Equivalents

(33) Clarified sugarcane juice of Example 2 shows that the NF permeate (SSE) had 38 mg per 100 ml AAE titratable acidity compared with the original juice feed at 88 mg per 100 ml showing that the total acidity was lowered by more than half. However, for apple juice the NF permeate was 153 mg MAE per 100 ml compared with 148 mg per 100 ml in the juice feed. The total acidity was not lowered.

(34) The reason for this is that sugarcane juice contains primarily aconitic acid molecular weight (MW) 174 which is a tricarboxylic acid and an isomer in the formation of citric acid. Apple juice contains primarily malic acid MW 134 which is a dicarboxylic acid. The greater molecular size of aconitic acid results in a higher rejection by the NF membrane. The lowering of total acidity should thus only apply to cane juice or grape (tartaric) or orange (citric) juice, not apple juice.

(35) The NF permeate (SSE) for sugarcane juice had 0.6% total sugars for a juice feed stream of 10.6%. In contrast the NF permeate for apple juice (SSE) had 4.1% total sugars for a juice feed stream of 7.9%. The reason for this is that apple juice is composed mainly glucose and fructose (MW 180) whereas the sugarcane juice is primarily sucrose (MW 360). The residual sugars are therefore less in the cane juice.

(36) In summary, some of the advantages of an electrolyte composition as exemplified include: It simulates plant sap having a low sugar content with the minerals and antioxidants reflective of the natural content of the fluid in living cells. It has a pleasant naturally slight salty taste with an absence of strong or off-flavours making it suitable to be consumed straight or formulated with flavours and other functional ingredients. It provides a natural low calorie source of potassium which is an under consumed nutrient in the diet thereby enabling re-hydration and nutrition with low sugar intake compared to drinking juices. It has a high potassium to low sodium ratio that is derived from the natural content of mineral in the cells and is therefore of benefit to limiting sodium intake in the diet where high dietary sodium has been linked to causing raised blood pressure. It can be processed by physical separation without addition of chemicals to give a low acid content, low sugar and slightly salty taste that has a faster satiation effect for fluid consumption. It has properties of thirst quenching and high potassium mineral balance that counter over-hydration which can be an issue with excessive intake of water.

(37) The foregoing embodiments are illustrative only of the principles of the invention, and various modifications and changes will readily occur to those skilled in the art. The invention is capable of being practiced and carried out in various ways and in other embodiments. It is also to be understood that the terminology employed herein is for the purpose of description and should not be regarded as limiting.

(38) The term “comprise” and variants of the term such as “comprises” or “comprising” are used herein to denote the inclusion of a stated integer or stated integers but not to exclude any other integer or any other integers, unless in the context or usage an exclusive interpretation of the term is required.

(39) Any reference to prior art information in this specification is not an admission that the information constitutes common general knowledge in Australia or elsewhere.