Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
  • A23L13/65—Sausages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/15—Vitamins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/16—Inorganic salts, minerals or trace elements
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/33—Heterocyclic compounds
  • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
  • A61K31/365—Lactones
  • A61K31/375—Ascorbic acid, i.e. vitamin C; Salts thereof
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K33/00—Medicinal preparations containing inorganic active ingredients
  • A61K33/06—Aluminium, calcium or magnesium; Compounds thereof, e.g. clay
  • A61K33/08—Oxides; Hydroxides
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
  • A61K36/18—Magnoliophyta (angiosperms)
  • A61K36/185—Magnoliopsida (dicotyledons)
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• Acerola powder useful for the substitution of ascorbic acid in the field of Pagro-food is
• Acerola (Malpighia punicifolia L., synonym of Malpighia glabra L., or Malpighia emarginata DC.) Is a tree whose fruit is called Barbados cherry or Caribbean cherry because much like cherry.
• a shrub (or shrub) with evergreen foliage of the Malpighiaceae family, acerola grows spontaneously in the tropical regions of South America, particularly in Peru and in the Amazonian forests of Brazil and Venezuela. It is also present in the Antilles where it is called cherry-country.
• the fruit of acerola contains 20 to 30 times more vitamin C than orange. This makes it one of the richest fruits in vitamin C (1000 mg to 2000 mg / 100 g), after the fruit of Terminalia ferdinandiana (50 times richer than orange) and that of Camu-Camu (Myrciaria dubia). ) (30 to 40 times richer than orange). It is also rich in vitamin B6, vitamin B1 and vitamin A as well as flavonoids and minerals (iron, calcium, zinc, phosphorus, potassium and magnesium).
• the inventors have now discovered that a concentrated acerola fruit juice powder containing magnesium hydroxide can replace erythorbate in sausage products.
• This antioxidant is natural and lacks maltodextrin.
• this product has the advantages of being in the form of a powder that can be easily used in agri-food formulation and to limit the acidification of the product.
• a first subject of the invention relates to a powder consisting of 0.5 to 8% by weight of water and a dry matter consisting of 88 to 95% by weight of a dry extract of acerola fruit. and from 5 to 12% by weight of a magnesium hydroxide or carbonate, calcium, zinc, sodium or potassium.
• the dry matter of the powder of the invention consists of 90 to 94% by weight of a dry extract of acerola fruit and 6 to 10% by weight of magnesium hydroxide or carbonate, calcium , zinc, sodium or potassium.
• dry extract of acerola fruit means the dry matter of a product resulting from the drying of a fruit juice of acerola, preferably a concentrated juice that is to say at 10 to 70 ° Brix preferably at 45 to 55 ° Brix.
• said concentrated juice has a vitamin C content of 3 to 24, preferably 15 to 21%.
• said concentrated juice has an acidity of 800 to 2200 meq / kg, preferably 1200 to 1800 meq / kg.
• said concentrated juice has a pH of 2.5 to 4, preferably 3 to 3.6.
• the powder of the invention is characterized by its high content of vitamin C.
• it is 30 to 40% by weight of vitamin C relative to the total weight of the powder, particularly preferably from 30 to 36, in especially 34% + 1-3%, preferably it is 34% + 1-2% (analysis of vitamin C is carried out by reverse phase HPLC on a Spherisorb ODS2 column or equivalent, the analysis procedure being described by the European standard NF EN 14130).
• the high vitamin C content of the powder according to the invention is of key importance in the nutraceutical field, since it makes it possible to administer the recommended daily dose in a galenic form of adequate size.
• the powder of the invention in the field of food (especially sausage), the powder of the invention, because of its high content of vitamin C, can be used at a sufficiently small dose to limit the negative side effects related to incorporation of high proportions of acerola (such as the taste and acidity of acerola), while providing a satisfactory dose of vitamin C in a reduced space (interest in the case where the powder must be used in a composition different constituents limited in place).
• the powder of the invention has pH characteristics in a range from 4 to 8.
• the powder of the invention has a pH of the order of 4.5 to 6 (pH measured on a 10% solution in water).
• the minimum limit of 4.5 corresponds to the pH below which it is advisable not to go down to guarantee a sufficient quantity of the basic ascorbic acid / ascorbate pair and to facilitate drying, even if at pH 4 to 4.5 feasibility of drying is still possible.
• the maximum limit of 6 corresponds to a pH above which an undesirable "soap" type false taste can develop. PH values of 6 to 8 can however be used if the final application makes it possible not to reveal the organoleptic defects that can be developed.
• the powder of the invention is obtained by mixing acerola fruit juice, preferably concentrated, magnesium hydroxide or carbonate, calcium, zinc, sodium or potassium and water in proportions chosen to allow a efficient drying while maximizing vitamin C content.
• the dry extract of acerola fruit is thus present in the powder of the invention in a proportion of 88 to 95% by weight of the dry weight of the mixture.
• the hydroxide or carbonate of magnesium, calcium, zinc, sodium or potassium is present in the mixture of acerola fruit juice / hydroxide or carbonate / water at a rate of 5 to 12% by weight of the dry weight of the mixture.
• This amount can also be defined according to the pH. It makes it possible to reach a pH of the mixture of acerola fruit juice / hydroxide or carbonate / water before drying, preferably between 4.5 and 5.
• magnesium, calcium, zinc, sodium or potassium hydroxide or carbonate levels of less than 5% result in a loss of drying efficiency and yield.
• levels of hydroxide or carbonate of magnesium, calcium, zinc, sodium or potassium greater than 12% lead to the appearance of a taste of "soap" inappropriate for use in agribusiness, as well as a decrease in the vitamin C content due to the decrease in the proportion of dry extract of acerola fruit.
• the amount of water of the acerola / hydroxide or carbonate / water mixture is adjusted to obtain a mixture at 20 to 35 ° Brix, preferably at 30 ° Brix.
• This mixture is then dried, preferably by spray drying or vacuum drying or any other means to ensure obtaining a fully soluble product.
• Some methods conventionally used in the manufacture of dry products, such as freeze-drying, for example, are likely to give rise to granular or heterogeneous powders associated with the generation of disorders or insoluble after dissolution. This is demonstrated in Example 1.
• the obtaining of a particularly soluble powder allows a better release of vitamin C and the other active constituents of acerola fruit and therefore a better effectiveness in application, which will widen the spectrum of applications of the powder to many foods or food compositions.
• the obtaining of a powder having a lower solubility has consequences on the possibilities of application of this powder, which can not be incorporated into some products homogeneously or without modifying the texture.
• a concentrated juice of acerola fruit (Malpighia punicifolia L. or Malpighia glabra L. or Malpighia emarginata DC.) Is usually used as a raw material to design the powder of the invention.
• the process used to obtain the powder of the invention may also include the step of manufacturing the concentrated juice of acerola fruit by grinding and pressing the acerola fruit and then concentrating the juice thus extracted. according to conventional methods for obtaining concentrated vegetable juices, which may include such steps as cooking, pasteurization, decantation, centrifugation, filtration and ultrafiltration, enzymage, fermentation etc.
• the raw material used is a clarified concentrated juice of acerola fruit at about 45 to 55 ° Brix, preferably at 50 ° Brix which has a vitamin C content of about 17% (15 to 21% more widely), an acidity of 1200 to 1800 meq / kg and a pH of about 3.5 (3 to 3.6 more widely).
• the optionally concentrated Acerola fruit juice is stored in frozen form so as to limit the loss of vitamin C.
• the powder according to the invention is a natural alternative to ascorbic acid and erythorbate. While providing an effective and natural dose of vitamin C, the powder according to the invention has physico-chemical characteristics (pH, solubility, etc.) and sensory characteristics (color, taste, acidity, etc.), which are particularly suitable for agrifood applications. , especially in processed meat products. Examples 2 and 3 illustrate the advantage of the powder of the invention over ascorbic acid, both in vitro and in application.
• Another subject of the invention relates to an additive or a food ingredient comprising a powder according to the invention.
• the additive or the food ingredient of the invention is intended for sausage products.
• the product of the invention is intended for any application usually containing ascorbic acid or its derivatives for food protection purposes (antioxidant function, color stabilization ).
• ascorbic acid or its derivatives for food protection purposes (antioxidant function, color stabilization ).
• it is useful in the replacement of erythorbate salts commonly used in deli products (involved in the formation of the pink color typical of such applications as cooked ham, sausages ).
• the powder of the invention also makes it possible to participate in a reduction in the formation of endogenous nitrosamines. Indeed, the cumulative effect of vitamin C and other nutrients present in the powder of the invention (especially polyphenols) helps to reduce the residual nitrite content in sausages and thus limit the formation of nitrosamines in vivo.
• the product of the invention can also be used as a treatment agent for the flour (antioxidant function, effect on the quality of the bread such as the volume, the texture of the crumb, the appearance of the crust ”) and in replacement ascorbic acid and its derivatives in applications such as beverages (fruit juices, nectars, non-carbonated flavored beverages ...), bakery products (bread, buns, pastries %), cereal products, soups, sauces, snacks, prepared meals, processed fruit products (compotes, jams ...) ...
• these products use vitamin C doses ranging from 50 to 500 ppm, even if lower or higher doses may be useful depending on the intended application (0-1500 ppm).
• the product has been successfully tested in meat matrices (cooked pork ham, minced pork, knack sausages) at concentrations ranging from 170 to 510 ppm ascorbic acid equivalent, in brioche-type dies. doses of 50 and 150 ppm ascorbic acid equivalent, in fruit juices, fruit compotes and fruits on sugar up to 200 and 750 ppm ascorbic acid equivalent.
• meat matrices cooked pork ham, minced pork, knack sausages
• the substitution of ascorbic acid or its derivatives by acerola powder can enhance the fruity taste of fruit juices, develop a characteristic ham color and preferred to control with sodium erythorbate, to maintain in time the soft texture of a brioche ...
• the powder of the invention provides not only vitamin C but also other active compounds, such as carotenoids, polyphenols and organic acids (especially malic acid), playing a matrix role, alone or synergistically with vitamin C.
• Another subject of the invention relates to a food or food composition
• a food or food composition comprising a powder according to the invention or an additive or a food ingredient according to the invention.
• this food or food composition is a beverage, a bakery product, a cereal product, a soup, a sauce, a snack, a prepared dish, a processed fruit product or a deli product.
• Another subject of the invention relates to the use of a powder according to the invention for replacing ascorbic acid and / or its derivatives in food products.
• the powder of the invention can be used to replace erythorbate in meat products.
• the product of the invention is particularly suitable for neutral applications because of its acidic pH to neutral. This property allows you to limit texture changes.
• Figure 1 Evolution of the vitamin C content of the powder of the invention during storage at 4 ° C or at 20 ° C in an aluminum bag or without aluminum bag.
• Figure 2 Demonstration of the importance of magnesium hydroxide content on the yield of obtaining the powder of the invention.
• Figure 3 Effect of the replacement of ascorbic acid by the powder of the invention on the sensory profile of a baker's matrix.
• Figure 4 Effect of increasing powder concentrations of the invention on the percent reduction of nitrites present in minced pork preparations after 4 weeks of storage at 4 ° C.
• the materials were tank mixed and the mixture was spray-dried (inlet temperature 160 ° C, outlet temperature 86-88 ° C).
• the powder was sieved at 650 ⁇ and packaged in aluminum bags.
• the yield obtained is 73.5% and the productivity is of the order of 84 kg / h.
• the powder is characterized by a vitamin C content of 36.7% by weight of the total weight of the powder, stable over time as demonstrated by the aging test initiated on the powder (see Figure 1).
• the product has excellent solubility (absence of pellet visible to the naked eye after dissolution of the powder at 10% by weight of the total weight of the powder in water and then centrifugation at 10 000 g for 10 minutes) and the solution obtained is clear and limpid. ii. Effect of magnesium hydroxide content in the powder of the invention
• the yield of obtaining the powder of the invention decreases with the reduction of doses of magnesium hydroxide, to reach values of less than 65% (poor yield) at a content of 5% by weight of magnesium hydroxide (content expressed on the dry matter of the powder of the invention).
• Table 1 Solubilization tests of acerola powders obtained according to two different drying processes (atomization for the powder of the invention and lyophilization).
• This criterion can be a brake on the use of the product in clear and limpid products (eg beverages). Furthermore, it can be assumed that in a freeze-dried powder characterized by numerous insoluble particles after dissolution, vitamin C is less available and is less effective for the effects that can be attributed to it (antioxidant role, stabilizer ...) .
• the spectrum of use of the powder of the invention (obtained by atomization) is however not subject to this constraint.
• Example 1 The powder of Example 1 was tested in a cooked ham ham matrix ("injected" product model). It was diluted in the brine to be injected into the sausage product so as to reach a final concentration in the finished product of 425 ppm of vitamin C. A control made under the same conditions but including sodium erythorbate incorporated so as to achieve equivalent concentrations of erythorbate was also used as a comparator. The ham was vacuum packed after being sliced and stored at 4 ° C for up to 12 weeks. The table below summarizes the characteristics of the products obtained with sodium erythorbate and with the powder of Example 1, respectively.
• Table 3 Characteristics of hams containing the acerola powder of the invention versus sodium erythorbate after 12 weeks of storage at 4 ° C.
• Color very good result in Color: pink, typical of terms of color, pink, typical ham ham, favorite product by
• Taste smoky, salty, taste attributes: smoked, salty, typical of ham
• Example 1 has also been incorporated in other types of applications, including bakery type bakery products at concentrations that achieve 50 or 150 ppm of vitamin C in the finished product.
• the feasibility of substitution of ascorbic acid introduced at the same dosages is again demonstrated.
• the powder of the invention has even advantages compared to the control with ascorbic acid, slowing the appearance of false flavors that can develop during storage at room temperature, as shown in Figure 3.
• EXAMPLE 4 Effect of the Product of the Invention on the Reduction of Residual Nitrite Levels in Meat Products
• the powder of the invention was incorporated into a formulation of minced pork at concentrations reaching 170 ppm and 510 ppm of vitamin C (at concentrations of 0.05% and 0.15% by weight of powder based on the weight of the fresh meat preparation, respectively).
• the preparations were vacuum packed in the form of 80 g portions of the "minced steak" type, cooked and stored at 4 ° C for up to 4 weeks.
• the level of nitrites present in meat preparations was analyzed regularly during storage.
• the graph in Figure 4 shows the results obtained after 4 weeks of storage.
• the tests carried out demonstrate the linear relationship between the percentage reduction in the level of residual nitrite and the amount of powder of the invention incorporated into the matrix.
• a lower level of residual nitrite is associated with a lower level of formation of nitrosamines in vivo and therefore a lower risk of developing cancers of the digestive system.

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• Polymers & Plastics (AREA)
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• 2012
  • 2012-12-26 FR FR1262797A patent/FR2999876B1/fr active Active
• 2013
  • 2013-12-26 WO PCT/EP2013/078020 patent/WO2014102302A1/fr not_active Ceased
  • 2013-12-26 AU AU2013369251A patent/AU2013369251B2/en active Active
  • 2013-12-26 EP EP13814984.4A patent/EP2938210A1/de not_active Ceased
  • 2013-12-26 US US14/655,614 patent/US10165789B2/en active Active
  • 2013-12-26 CA CA2896158A patent/CA2896158A1/fr not_active Abandoned

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