EP3558331A1 - Procédé de conversion de matières végétales en extraits végétaux ayant une activité antimicrobienne - Google Patents

Procédé de conversion de matières végétales en extraits végétaux ayant une activité antimicrobienne

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Publication number
EP3558331A1
EP3558331A1 EP17883305.9A EP17883305A EP3558331A1 EP 3558331 A1 EP3558331 A1 EP 3558331A1 EP 17883305 A EP17883305 A EP 17883305A EP 3558331 A1 EP3558331 A1 EP 3558331A1
Authority
EP
European Patent Office
Prior art keywords
plant
products
process according
mill
medium
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP17883305.9A
Other languages
German (de)
English (en)
Other versions
EP3558331A4 (fr
Inventor
Riitta PUUPPONEN-PIMIÄ
Kaisu HONKAPÄÄ
Liisa Nohynek
Panu Lahtinen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
VTT Technical Research Centre of Finland Ltd
Original Assignee
VTT Technical Research Centre of Finland Ltd
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Filing date
Publication date
Application filed by VTT Technical Research Centre of Finland Ltd filed Critical VTT Technical Research Centre of Finland Ltd
Publication of EP3558331A1 publication Critical patent/EP3558331A1/fr
Publication of EP3558331A4 publication Critical patent/EP3558331A4/fr
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • 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)
    • A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
    • 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)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07D—HETEROCYCLIC COMPOUNDS
    • C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/50—Concentrating, enriching or enhancing in functional factors
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95

Definitions

  • the present invention relates to a process for converting plant materials to plant extracts having antimicrobial activity.
  • the invention also relates to plant extracts originating from plant materials, having antimicrobial activity.
  • the invention further relates to the use of said extracts in cosmetics, hygiene products, nutraceuticals, food products and food supplements, feeds, packages and in pharmaceutical products.
  • waste material is utilized to a very small extent. Most of the waste material is currently discarded or transported to landfill or dumping area, thus increasing the environmental burden. Some of this waste material is subjected to drying followed by extraction of seed oils, however only a very small portion of the material is used.
  • berries and fruit are mechanically cleaned, followed by removing of the juice, pulp or paste by suitable methods, such as pressing.
  • the remaining waste material such as pomace, berry cake, fruit cake or press cake comprises berry or fruit skins, peels, seeds and pith, which contain fibers, bioactive phenolic compounds, and other bioactive compounds.
  • FI 122664 B discloses a method for fractionating berries and separating nutrients from the fractions formed, in which method berry raw material is dried and ground lightly, so that the seeds of the berry separate from the fruit flesh and skin portion without breaking, followed by a second light grinding, which is carried out on the formed seedless fruit flesh and skin fraction, whereby a fine powder is formed, which is screened or classified. Seeds are not fractionated by this method. Seed are discarded and peels are further fractionated.
  • US 2013/0040005 Al relates to an antihypertensive agent comprising boysenberry seed extract as active ingredient and to a method for obtaining said agent.
  • boysenberry pomace is dried, crushed and sieved to separate the seed, followed by grinding the seed to fine powder, which is extracted with water or organic solvent, followed by contacting the extraction solution with a polyphenol absorbent and eluting with alcohol based solvent to obtain the target extract.
  • synthetic preservatives such as parabens and triclosan with natural preservatives. It is expected that the use of currently used preservatives will be restricted in the future. Based on the above, it can be seen that there exists a need to provide safe natural preservatives for replacing currently used preservatives, and to provide a method for producing products having antimicrobial activity.
  • plant extracts having antimicrobial activity can be obtained from plant materials with a simple and environmentally safe method.
  • the present invention is particularly based on studies on combined grinding and processing of plant material selected from the group consisting of seeds, berries, fruit, leaves, pomace, press cake, berry cake, fruit cake, side streams comprising leaves, sediments obtained from berries and/or fruit and/or oil plants, and combinations thereof, and the use of the obtained products.
  • plant material selected from the group consisting of seeds, berries, fruit, leaves, pomace, press cake, berry cake, fruit cake, side streams comprising leaves, sediments obtained from berries and/or fruit and/or oil plants, and combinations thereof, and the use of the obtained products.
  • These materials are rich in dietary fibre and phenolic compounds having antioxidant and/or antimicrobial activity.
  • the invention provides a very convenient and effective means particularly for utilizing seeds, leaves, waste materials, side streams and by-products from industry utilizing plant materials, such as berry and fruit and oil plant industry, where the plant material may comprise seeds, berries, fruit, leaves, pomace, press cake, berry cake and fruit cake, or sediment in producing plant extracts having particularly high antimicrobial activity, useful in cosmetics, skin care products, household products, hygiene products, food supplements, food products, feeds, packages and in pharmaceutical products, particularly as natural antimicrobials or natural preservatives.
  • plant materials such as berry and fruit and oil plant industry
  • the plant material may comprise seeds, berries, fruit, leaves, pomace, press cake, berry cake and fruit cake, or sediment in producing plant extracts having particularly high antimicrobial activity, useful in cosmetics, skin care products, household products, hygiene products, food supplements, food products, feeds, packages and in pharmaceutical products, particularly as natural antimicrobials or natural preservatives.
  • An object of the invention is to provide a process for converting plant materials to plant extracts having antimicrobial activity.
  • a further object of the invention is to utilize seeds, berries, fruit, leaves, and waste materials, side streams and by-products from industry utilizing plant materials without the need to discard said materials.
  • a further object of the invention is to provide plant extracts having antioxidant and/or antimicrobial activity from plant materials.
  • a still further object of the invention is the use of said plant extracts having antioxidant and/or antimicrobial activity in cosmetics, skin care products, hygiene products, household products, nutraceuticals, food products, food supplements, feeds, petfood, packages and in pharmaceutical products.
  • the invention is directed to a process for converting plant material, which process comprises the steps, where in the first step at least one plant material is ground from 1 to 5 passes in the presence of a first medium or without a medium, to obtain particles having average particle size from 10 to 1000 ⁇ ;
  • the particles are mixed with a second medium in a ratio from 1 : 3 to 1 : 80 by weight, at a temperature from 10 to 120°C for 20 min to 20 hours to obtain a mixture comprising bioactive compounds, and the mixture is subjected to separation whereby a plant extract is separated from a plant residue.
  • the obtained plant extract may be blended with a cosmetic product, skin care products hygiene product, household product, nutraceutical, food product, food supplement, feed, petfood, package and pharmaceutical product, or with starting materials of said product during the manufacture of the product.
  • the antimicrobially active compounds particularly comprise phenolic compounds having antimicrobial activity, such as ellagic acid and ellagitannins.
  • the invention is further directed to the use of the plant extracts in cosmetics, skin care products, hygiene products, household products, nutraceuticals, food products, food supplements, feeds, petfood, packages and in pharmaceutical products.
  • the present invention provides simple and economic means for utilizing plant materials, such as seeds, leaves, waste materials, side streams and by-products originating from industry processing plant materials, such as berry industry and fruit industry, in the manufacture of plant extracts having antimicrobial activity, for providing natural preservatives.
  • plant materials such as seeds, leaves, waste materials, side streams and by-products originating from industry processing plant materials, such as berry industry and fruit industry, in the manufacture of plant extracts having antimicrobial activity, for providing natural preservatives.
  • Figure 1 1 shows the antimicrobial effect of plant extracts obtained with the process of the invention, against Staphylococcus aureus.
  • Figure 2 shows antimicrobial activity of plant extracts obtained with the process of the invention on Escherichia coli.
  • Figure 3 shows antimicrobial effect of plant extracts, obtained with the process of the invention, on Staphylococcus aureus.
  • Figure 4 shows antimicrobial effect of plant extracts, obtained with the process of the invention, on Pseudomonas aeruginosa.
  • Figure 5 shows the HPLC chromatogram of the hydrothermal extract of raspberry leaf.
  • Figure 6 shows the specific spectra of the main compounds of the hydrothermal extract of raspberry leaf.
  • Figure 7 shows the antimicrobial effect of hydrothermal extracts of ground raspberry leaves against Staphylococcus aureus.
  • Figure 8 illustrates the HPLC chromatograms of the hydrothermal extraction residues.
  • berry is understood here to mean all edible, wild and cultivated berries comprising internal seeds, which berries belong to the genus Rubus, Sorbus, Empetrum, Rosa, Aronia, Vaccinium, Ribes, Fragaria, Juniperus or Hippophae, including all hybrid berries of these genera.
  • Sea buckthorn is an example of the genus Hippophae.
  • Raspberries, blackberries, arctic bramble, dewberries and cloudberries are examples of the Rubus species.
  • the parentage of the hybrid plants is often highly complex, but it is generally agreed to include in the definition cultivars of blackberries and raspberries.
  • hybrid berries examples include loganberry, boysenberry, veitchberry, marionberry, silvanberry, tayberry, tummelberry and hildaberry.
  • Bilberry, blueberry, lingonberry and cranberry are examples of the Vaccinium species.
  • Blackcurrant, redcurrant, whitecurrant, greencurrant and gooseberry are examples of the Ribes species.
  • An example of the Juniperus species is juniper (Juniperus communis).
  • fruit is understood here to mean all wild and cultivated fruit belonging to the genus Vitis, Punica, Pyrus, Malus, Citrullus, Benincasa, Cucumis, Momordica, Olea and species Argania spinosa, including all hybrid fruit of these genera or species.
  • Vitis Fruit of the genus Vitis mean grapes comprising internal seeds, including all hybrid grapes, which are primarily crosses between V. vinifera and another grapevine. Grapes are used for making wine, jam, beverages, jelly, seed extract, raisins, vinegar, and grape seed oil. Vitis is a genus of about 60 vining plants in the family Vitaceae.
  • Fruit of the genus Olea means olives, particularly Olea europaea.
  • Fruits refers also to fruits of fruit trees, such as pomegranate (Punica granatum), pear trees (Pyrus family, such as Pyrus communis) and apple trees (Malus family) and all hybrids thereof.
  • fruit trees such as pomegranate (Punica granatum), pear trees (Pyrus family, such as Pyrus communis) and apple trees (Malus family) and all hybrids thereof.
  • oil plant is understood to mean here plants comprising seeds rich in plant oil, said plants being selected from turnip rape (Brassica rapa), sunflower, flax, hemp (Cannabis sativa) and rape (Brassica napus).
  • berry industry and “fruit industry” and “oil plant industry” refer to industry dealing with the development, refining and manufacture of products and processes relating to wild and cultivated berries and fruit and oil plants.
  • antimicrobially active compound refers here to compounds being able to kill microorganisms or inhibit their growth. Examples of these compounds are phenolic compounds, such as ellagic acid and ellagitannins. In addition to antimicrobial and preservative activity, these compounds often have other biological activities, particularly antioxidant activity.
  • hydrothermothermal processing means here processing in the presence of water at elevated temperatures.
  • Hygiene products include here particularly diapers, female hygiene pads, tampons, incontinence pads and products, and the like.
  • Household products refer here to dishwashing liquids, household cleaning agents, liquid soaps, shower gels and the like.
  • Machine parts refer here to membranes and filters in industrial and household washing machines and dishwashing machines.
  • the invention provides a convenient process for converting plant materials to plant extracts having antimicrobial activity.
  • plant extracts obtained by the process show particularly strong antimicrobial activity for example against the human pathogen Staphylococcus aureus.
  • Phenolic compounds such as ellagic acid and ellagitannins possess many interesting biological activities and thus they may play preventive role in disease prevention.
  • Remarkable amounts of biologically active phenolic compounds, particularly ellagic acid and/or ellagitannins and their derivatives are contained plant materials. For example, said compounds remain in the waste material, which is currently not utilized.
  • Phenolic compounds, such as ellagic acid and ellagitannins are natural antioxidants and preservatives having strong antimicrobial effect, thus useful as natural preservatives and antioxidants in various applications in the field of cosmetics, hygiene products, food industry and feed industry, as well as in packaging industry and pharmaceutical industry.
  • the invention may be utilized to provide plant extracts that stabilize, balance and protect healthy skin microbiome, as these plant extracts exhibit antimicrobial activity, which inhibit the growth of pathogenic microbes without effecting the growth of beneficial microbes.
  • plant material is ground to obtain finely divided particles as dry powder or as a suspension, and the particles are subjected to extraction followed by separation, whereby a plant extract having high antimicrobial activity and a plant residue are obtained.
  • the invention is directed to a process for converting plant materials, which process comprises the steps, where in the first step at least one plant material, is ground from 1 to 5 passes in the presence of a first medium or without a medium, to obtain particles having average particle size from 10 to 1000 ⁇ ;
  • the particles are mixed with a second medium in a ratio from 1 : 3 to 1 : 80 by weight, at a temperature from 10 to 120°C for 20 min to 20 hours to obtain a mixture comprising bioactive compounds, and the mixture is subjected to separation whereby a plant extract is separated from a plant residue.
  • the plant residue separated after the extraction, from the plant extract may be used particularly in nutraceuticals, food products, food supplements, petfood and feeds because of high contents of ellagic acid, C18 fatty acids, lignin and fibres, and in cosmetic products, particularly in masks and peeling products because of the solid particles contained in the residue.
  • Ellagic acid is more easily absorbed in the GI tract than ellagitannins typically present in the natural berries and fruit.
  • the plant material is selected from seeds, berries, fruits, leaves, pomace, press cake, berry cake, fruit cake, and from waste materials, sediments, side streams and by-products originating from industry processing plant materials, and any combinations thereof.
  • the plant material is selected from berry material, fruit material, oil plant material and combinations thereof.
  • the berry material is selected from seeds, berries, leaves, pomace, press cake, berry cake, and from waste materials, sediments, side streams and by-products, originating from industry processing berry materials, and any combinations thereof.
  • the fruit material is selected from seeds, fruits, leaves, pomace, press cake, fruit cake, and from waste materials, sediments, side streams and by-products, originating from industry processing fruit materials, and any combinations thereof.
  • the oil plant material is selected from seeds, fruits, leaves, pomace, press cake, fruit cake, and from waste materials, sediments, side streams and by-products, originating from industry processing oil plant materials, and any combinations thereof.
  • species of all edible wild berries, cultivated berries and all hybrid berries of the genus Rubus, Sorbus, Empetrum, Rosa, Aronia, Vaccinium, Ribes, Fragaria, Juniperus and Hippophae and any combinations thereof may be used.
  • Raspberries, blackberries, arctic bramble (synonym arctic raspberries), dewberries and cloudberries, and hybrid berries including loganberry and boysenberry are examples of the Rubus species suitable for the invention.
  • Rowanberry is an example of Sorbus species, crowberry of Empetrum species, rose hip and dog rose of Rosa species, chokeberry of Aronia species and sea buckthorn berry of Hippophae species suitable for the invention.
  • Bilberry, blueberry, lingonberry and cranberry are examples of the Vaccinium species suitable for the invention.
  • Blackcurrant, redcurrant, whitecurrant, greencurrant and gooseberry are examples of the Ribes species suitable for the invention.
  • An example of the Juniperus species suitable for the invention is juniper (Juniperus communis).
  • Cloudberries are valuable wild berries having high aroma content and they contain also valuable seed oil. Cloudberries are used in food, liqueur and cosmetic industry, however only the seed oil is presently utilized from the waste material remaining after pressing the berries. Ellagic acid content found in cloudberry is in the berry fruit (fruit + seeds) 0.6 mg/g dry weight. Ellagitannin content found in cloudberry is in the berry fruit 24,6 mg/g dry weight.
  • Arctic brambles contain very high ellagic acid and ellagitannin contents and thus they are also particularly suitable as raw material for the process of the invention. From the ecological point of view, wild berries, such as cloudberries and arctic bramble which have grown without any manmade fertilizers or pesticides, are particularly suitable.
  • Species of the fruits of the genus Vitis, Punica, Pyrus, Malus, Citrullus, Benincasa, Cucumis, Momordica, Olea, and of species Argania spinosa are suitable for the process of the invention.
  • All grapes and all hybrid grapes, containing seeds and belonging to the genus Vitis may be used in the present invention.
  • huge amounts of waste material are obtained from processing of grapevines, such as from pressing grapevines and thus grapes offer also a particularly suitable raw material source for the present invention.
  • Fruits of fruit tree, such as pomegranate trees (such as Punica granatum) , pear trees (such as Pyrus communis) and apple trees (Malus family), including all hybrids thereof are also suitable raw material source. Remarkable amounts of waste material are obtained during processing of these fruits.
  • Species of the genus selected from turnip rape (Brassica rapa), sunflower, flax, hemp (Cannabis sativa) and rape (Brassica napus), including all hybrids thereof are suitable for the process of the invention.
  • the berry materials, fruit materials and oil plant materials suitable for the process of the invention may be selected from seeds, leaves, berries, fruits, and from by-products, side streams and waste materials, originating from processing of berries, fruit or oil plants. Examples of such by-products, side streams and waste materials are press cakes, pomaces, berry cakes, fruit cakes and fractionating residues.
  • Said by-products, side streams and waste material typically comprise berry or fruit skins or peels, seeds, pulp, leaves, arbors and conifer needles, depending also how well the berries or fruit or seeds are cleaned mechanically before processing.
  • Processing of berries, fruit or oil plants may be carried out for example at a facility carrying out processing or refining or fractionating of berries, fruit or oil plants, or at a facility in the food or feed processing industry, from the manufacture of beverages, pastes, purees, wines, jams, conserves, sweets and the like. Particularly preferably by-products, side streams and waste materials are used in the present invention.
  • berries or fruit are pressed and the remaining press cake is frozen and stored at approx. -20°C for further use, or alternatively it may be dried.
  • Berry and fruit pastes and purees are obtained for example by squeezing berries or fruit through a sieve and the remaining berry cake or fruit cake is frozen and stored at approx. -20°C, or alternatively it may be dried.
  • the obtained frozen pomace, berry cake or fruit cake may contain from 40 to 70 % by weight of water, typically from 50 to 60 % by weight of water.
  • the by-products, side streams, waste material obtained from the berries of the genus Rubus or grapes from the genus Vitis, such as press cake or pomace contains predominantly seeds, skins or peels and some pulp.
  • Seeds may comprise small amounts of any of skin, peel and pulp.
  • the present invention is directed to a process for converting plant materials, which process comprises the steps, where in the first step at least one plant material is ground from 1 to 5 passes in the presence of a first medium or without a medium, to obtain particles having average particle size from 10 to 1000 ⁇ ;
  • the particles are mixed with a second medium in a ratio from 1 : 3 to 1 : 80 by weight, at a temperature from 10 to 120°C for 20 min to 20 hours to obtain a mixture comprising bioactive compounds, and the mixture is subjected to separation whereby a plant extract is separated from a plant residue.
  • the present invention is particularly directed to a process for converting plant materials to plant extracts having antimicrobial activity.
  • the plant material is selected from seeds, leaves, fruit, pomace, press cake, sediment and combinations thereof, originating from berries or fruits or oil plants selected from the genus Rubus, Sorbus, Rosa, Empetrum, Aronia and Hippophae and from combinations thereof, and the fruit are selected from the genus Vitis, Punica, Pyrus, Malus, Citrullus, Benincasa, Cucumis, Momordica, Olea and from species Argania spinosa, and combinations thereof. Particularly preferably plant materials originating from raspberry are used.
  • At least one plant material is ground from 1 to 5 passes in the presence of a first medium or without a medium, to obtain particles having average particle size from 10 to 1000 ⁇ .
  • the grinding may be carried out in the presence of a first medium or without a medium.
  • at least the first pass may be carried out without the first medium.
  • the first medium may be selected from water, ethanol, ethyl acetate, acetone, methylethyl ketone, glycerol and combinations thereof. When food grade product is produced preferably water or ethanol is used.
  • the grinding (or milling) in the presence of a first medium is carried out in a stone mill, such as a colloid mill or a supermasscolloider. Said grinding is carried out from 1 to 5 passes in the presence of a medium, preferably from 2 to 4 passes, whereby a milled suspension is obtained. In an embodiment, the grinding is carried out from 2 to 3 passes. Particularly preferably water is used as the first medium (wet grinding).
  • the plant material may be preground using a homogenizer, twin screw refiner or a coarse mill. When pregrinding is used, often one pass with the stone mill is sufficient.
  • the grinding (or milling) without a medium is carried out in a mill or grinder selected from the group consisting of fine impact mill, jet mill, mortar grinder, disc mill, rotor mill, hammer mill, ultra-centrifugal mill, turborotor mill, classifier mill and a combination of these.
  • Examples of these mills are Masuko Ceren-miller DAU, Netzsch CGS Fluidized Bed Jet Mill, Hosokawa Alpine Fine Impact Mill Ultraplex UPZ. Materials can be preground using e.g. cutting mill, hammer mill or disc mill. Also, drying can be done simultaneously with grinding using e.g. Gorgens Turborotor mill.
  • the dry grinding is carried out from 1 to 5 passes and with varying rotor speeds.
  • the grinding parameters are set according to the instructions provided by the mill suppliers.
  • the medium suitably water
  • the plant material is added to the plant material to obtain dry matter content of 3 - 30 % by weight, preferably 5 - 25 % by weight in the milled suspension.
  • the plant material may also contain the first medium (water) in an amount whereby no additional medium is needed.
  • the first medium provides for effective grinding.
  • the grinding apparatus is suitably adjusted according to the instructions provided by the mill supplier.
  • a homogeneous gel or suspension comprising particles is obtained, said particles having an average particle size from 10 to 1000 ⁇ .
  • the obtained ground suspension comprising the particles stays homogeneous, even at heating. Thus, after grinding the suspension can be frozen or used immediately in the second step without the risk of phase separation.
  • the particles obtained in the first step are mixed with a second medium, in a ratio from 1 : 3 to 1 : 80 by weight, at a temperature from 10 to 120°C for 20 min to 20 hours to obtain a mixture, and the mixture is subjected to separation whereby a plant extract is separated from a plant residue.
  • the second medium is selected from water, ethanol, ethyl acetate, acetone and combinations thereof. When food grade products are produced water or ethanol is used. Preferably water is used, where the second step can be called as hydrothermal extraction.
  • the ratio of the particles (or suspension) obtained from the first step carried out in the presence of the first medium to the second medium is from 1 : 3 to 1 : 80 by weight, preferably from 1 : 5 to 1 : 50, respectively.
  • the particles are mixed with a second medium in a ratio from 1 : 10 to 1 : 30 by weight.
  • the ratio of the particles (or suspension) obtained from the first step carried out in the presence of the first medium to the second medium is from 1 : 5 to 1 :40, respectively.
  • the particles or the suspension obtained from the first step is mixed with the aqueous medium, typically using mixing speed 100-1500rpm. Any suitable mixing devices may be used.
  • the second step is carried out in the presence of an acid.
  • the acid is selected from ascorbic acid, oxalic acid, citric acid, acetic acid, malic acid, benzoic acid and HCI, preferably ascorbic acid is used.
  • the concentration of the acid in the second medium is from 0.01 to 0.2 % by weight, preferably from 0.05 to 0.1 % by weight.
  • the second medium is water and the acid is ascorbic acid.
  • the mild acidic conditions have stabilizing effect on anthocyanins.
  • the mixing temperature may range from 20 to 95°C, preferably from 25 to 90°C.
  • the mixing in the second step may be carried out in at least two mixing steps, where the temperature in the first mixing step is 10-50°C, preferably 30-47°C, and the temperature in the second mixing step is 50-120°C, preferably 60-95°C.
  • the mixing is carried out under a pressure from 1 to 10 bar, preferably from 1 to 2 bar.
  • the mixing time in the first mixing step is 30 min-12 h, preferably, 1-4 h
  • the mixing time in the second mixing step is 30 min 12 h, preferably 30 min - 7 h.
  • enzymes may be used in the in the second step of the process.
  • the second step at least one enzyme may be added to the second medium.
  • the second medium is water.
  • the enzyme is suitably selected from carbohydrate hydrolyzing enzymes, suitably from cellulase, pectinase, xylanase and combinations thereof.
  • the enzyme is dosed based on their main activity (e.g. 100-200 nkat/g or 0.01-1 % by weight).
  • the enzyme is diluted in water before mixing with the second medium.
  • the treatment is carried out either at a pH optimal for each enzyme or at the intrinsic pH of the used material.
  • the second step is carried at a temperature of 40-47°C for 1-4 hours, and then from 30 min to 7 hours at 50-90°C.
  • the separation of the plant extract from the plant residue (solid materials) is carried out using suitable methods, such as centrifuging, filtration, decanting and the like.
  • the plant extract, obtained in the second step may be used as such in the manufacture of products, or it may be concentrated, frozen or dried.
  • the concentration may be carried out as vacuum evaporation, pressure filtration, or using a decanter centrifuge.
  • the plant extract, obtained in the second step is dried.
  • the drying may be carried out by freeze-drying, spray-drying, flash-drying drying at elevated temperature, in drying cabinets, and the like.
  • the drying is carried out at a temperature from 40 to 150°C, suitably spray-drying at 80- 95°C.
  • the second medium obtained in the drying step may be recycled to the first or second step of the process. Pretreatment of plant material
  • the plant material is pretreated prior to subjecting it to the process.
  • the pretreatment may be carried by subjecting the plant material to methods selected from heat treatment, fermentation, enzymatic treatment, extraction with ethanol, pressing, squeezing, crushing and combinations thereof.
  • the plant material is heat treated for the removal of harmful microbes.
  • the heat treatment is carried out at 75990°C for 5-10 min.
  • the plant material is fermented using lactic acid bacteria or yeasts to modify the phenolic compounds and the carbohydrate components of the seed.
  • the starter culture is selected from the genera Lactococcus, Lactobacillus, Pediococcus, Oenococcus and native yeasts originating from the plant material used in these fermentations.
  • typically frozen plant material and water, suitably ultra-pure water, are mixed together (1 : 1) and heated, suitably at 80°C for 5 min.
  • the mixture is cooled, suitably in an ice bath and if needed berry or fruit material is crushed.
  • the pH of the mixture is adjusted to approx. pH 5.0, suitably with 5 N sodium hydroxide.
  • the microbes are pre-grown in food-grade media.
  • the fermentation is carried out in a bioreactor (a vessel) etc., for example for 3 days at 30°C under constant mixing. Lactic acid bacteria fermentations are purged with sterile nitrogen gas to create anaerobic conditions.
  • the plant material is pretreated with carbohydrate hydrolyzing enzymes.
  • the plant material is pressed or squeezed after the enzyme incubation.
  • the enzyme is selected from cellulase, pectinase, xylanase and combinations thereof.
  • the enzymes are dosed based on their main activity (e.g. 100- 200 nkat/g or 0.01-1 % by weight).
  • Thawed, mashed and heated (40-45 °C) plant material is incubated at 40-45 °C for 2-4 hours.
  • Enzyme is diluted in water before mixing with the mashed and heated plant materials.
  • the treatments are carried out at the intrinsic pH of the used material (about pH 3).
  • juice is extracted by a juice pressing device.
  • Enzyme treatment typically increases the yields of the plant extract and compounds therein.
  • the plant material is dried prior to introducing to the process, for removing excess water, until it has water content of not more than 15 wt%, preferably 0.1-10 wt%.
  • the drying may be carried out as convective drying, such as hot- air drying, vacuum drying or steam drying, flash drying, microwave drying with or without vacuum drying, or freeze-drying.
  • the drying may be carried out using a fluid-bed drier at a temperature from 35 to 70°C preferably 35-45°C.
  • the freeze drying is carried out at a temperature from -40 to 0°C, and convective drying at a temperature from 40 to 70°C, preferably from 40 to 50°C. Any conventional drying devices suitable for the drying can be used.
  • the plant material is crushed prior to the processing, suitably using compression crushing to break lumps of skin, leaves, peels, pulp etc from the seeds and to cause minimum damage to the seeds.
  • the crusher may be selected from roll crusher, a ball crusher, manual type crusher, a kneader grinder or a combination thereof.
  • a kneader grinder may be used as the crusher, by which the seeds of the berry are detached from the dry pulp and skin portion without breaking the seeds.
  • a suitable grinder is a falling number mill containing a rotating rotor and a stationary stator. This mill provides a kneading and slightly cutting and striking effect, wherein the grinding energy is, however, not sufficient to break the seeds, but they are detached from the matrix.
  • a disc mill or an impact mill with a guided impact is preferably used, whereby a gentler grinding process is achieved.
  • the plant extracts (extracts contained in the second medium or dry extracts), obtained with process of the invention are rich in phenolic compounds, such as ellagic acid, ellagitannins and their derivatives and other bioactive compounds, and they also may contain C18 fatty acids.
  • Said plant extracts can be used as natural preservatives in cosmetic products and skin care products including masks and peeling creams, hygiene products, household products, machine parts such as membranes and filters, nutraceuticals, food products, food supplements, animal feeds, petfood, packages and in pharmaceutical products.
  • the plant extracts with antimicrobial activity, obtained with process of the invention have particularly good effect against Staphylococcus aureus, as can be seen from the examples, they have also effect against Pseudomonas aeruginosa and Escherichia coli.
  • the plant extracts may be utilized to stabilize, balance and protect healthy skin microbiome, as these fractions inhibit the growth of many pathogenic microbes without effecting the growth of beneficial microbes.
  • the plant extracts, obtained with process of the invention are suitably incorporated in food products, in cosmetic products, in hygiene products, in household products, in pharmaceutical products, in machine parts, nutraceuticals, food products, food supplements in animal feeds, in petfood, in packaging materials, particularly in packaging materials of products, such as food which is easily spoiled.
  • examples of such products are topical products like creams, ointments, skin care products, diapers, female hygiene pads, tampons, incontinence pads and diapers and the like.
  • Examples of said easily spoiled food products are poultry products, marinades, milk based products, such as yoghurts, drinks, sour cream products, fermented milk based products; jams, beverages, berry soups, conserves, pastes, purees, babyfood; nutritional food products, particularly for special use, such as hospital use and hose administration; grain products, such as bread, cereals, snack products, muesli, precooked porridge, fermented grain based products and gluten-free products.
  • milk based products such as yoghurts, drinks, sour cream products, fermented milk based products
  • jams, beverages, berry soups conserves, pastes, purees, babyfood
  • nutritional food products particularly for special use, such as hospital use and hose administration
  • grain products such as bread, cereals, snack products, muesli, precooked porridge, fermented grain based products and gluten-free products.
  • the plant residues contain typically high amounts of ellagic acid (approx. 80 g/kg), C18 fatty acids, fibers and lignin, and thus they provide an excellent additive particularly for nutraceuticals, food products, petfood, food supplements and feeds.
  • the present invention provides several advantages.
  • the seeds, leaves, by-products, side streams and waste materials originating from industry processing plant materials, such as berries, fruit and oil plants can be effectively utilized in the simple and economic process of the invention, for obtaining plant extracts with antimicrobial activity.
  • the leaves may be harvested separately, or simultaneously with berries or fruit.
  • Said plant extracts with antimicrobial activity may be used as effective antioxidants, antimicrobial agents and preservatives.
  • the invention provides improved storage time and microbiological safety to the products, as these plant extracts with antimicrobial activity act as preservatives. It is possible to decrease the amount of synthetic preservatives in the products and replace them by these natural compounds. In addition, in cosmetic products these natural compounds also balance skin microbiota, as they effectively inhibit the growth of skin pathogens, such as Staphylococcus.
  • the invention provides improved microbiological preservation, improved inhibition of oxidation reactions and increased antioxidant status to the products where they are incorporated. In general, this means improved stability and microbiological safety.
  • the plant extracts are typically readily soluble in water, which is an important technological benefit.
  • the plant extracts contain no or only very limited amounts of free sugars, which improves stability of the products. Thus, the plant extracts are not sticky and easily stored in frozen form.
  • the whole procedure to prepare plant extracts may be carried out asa food grade process, no toxic or harmful reagents or process steps can be avoided.
  • the extracts are particularly suitable also for food purposes.
  • the pomace was blended with water to obtain a slurry having a dry matter content of 25-40% by weight depending on the initial raw material. Water was used to improve throughput in the grinder.
  • the cloudberry pomace was first ground without dilution to obtain a smooth paste. The grinding was performed at 1500 rpm and gap width varied from 0.3 to 1.5 mm.
  • the grinding stone was a stone type MKE10-46 made of silicon carbide and resins with a diameter of 10".
  • stones made of aluminum oxide could be used.
  • the quality of the material was controlled by moving the lower stone to set the clearance between the grinding stones.
  • Suspensions were either freeze-dried or used as such for hydrothermal extraction.
  • Antimicrobial activities were measured in liquid cultures. Freeze-dried materials of 2.5 mg ml 1 were suspended into microbial cultures. Microbial culture without berry material was used as positive control, and culture with antibiotic (chloramphenicol) was used for negative growth control. The microbial cultures were incubated in their optimal growth conditions, and growth by cell counts was followed by plate count during 24 h of cultivation. The results show clear bactericidal activity (about 2 logarithmic units) of the hydrothermal extracts of wet ground berry fractions against Staphylococcus aureus compared to positive control culture with no antimicrobial agents. Raspberry was the best inhibitor. Moderate growth inhibition was detected with Escherichia coli too. Cloudberry was the best inhibitor. Slight inhibition was detected against Pseudomonas aeruginosa. Raspberry was the best inhibitor. Better antimicrobial activities were associated to those samples which were not freeze-dried before hydrothermal extraction.
  • Figure 1 shows the antimicrobial effect of hydrothermal extracts of wet ground press cake against Staphylococcus aureus in liquid culture during cultivation for 24 hours. Culture with antibiotic chloramphenicol (50 ⁇ g/ml) was used as negative control. Effect of extract was tested in one concentration in the culture: 2.5 mg/ml. Effects of same extracts against Escherichia coli are shown in Figure 2.
  • Cloudberry pomace from liquor production was subjected to wet grinding in a Masuko Supermasscolloider stone mill (model MKZA10-15J).
  • the pomace was obtained from two production batches after short (4 days) and long (4 months) ethanol extraction periods.
  • the first batch was 400 g and the second was 1 kg.
  • First the pomace was ground without dilution to obtain a smooth paste. Based on the moisture analyzer the dry matter content was between 30-34%. Gap width between the grinding stones was 0.8 mm.
  • the once ground pomace was blended with water to obtain a slurry having 10% solids content. In the second pass the gap width was 0.3 mm.
  • the grinding was performed at 1500 rpm.
  • the grinding stone was a stone type MKGA10-46 made of aluminum oxide and resins with a diameter of 10".
  • the quality of the material was controlled by moving the lower stone to set the clearance between the grinding stones.
  • the pomace was subjected to compression and shear forces between the stones, which determined the particle size and homogeneity of the output material, the suspension. Suspensions were either freeze- dried or used as such for hydrothermal extraction.
  • the antimicrobial activity of the freeze-dried filtrate was tested against selected microbes including Staphylococcus aureus and Pseudomonas aeruginosa as described in Example 1, with the exception that the tested concentration was 5 mg/ml.
  • Fresh wild raspberry leaves were collected from the nature after berry harvesting (September) and frozen. Frozen leaves were freeze-dried and milled using ball mill (Retsch) 2 x lmin, 29 Hz.
  • Phenolic profiles were determined from 100 mg of the freeze-dried samples homogenised and extracted with 1 ml methanol. The samples were run by using Waters Alliance HPLC- DAD (High performance liquid chromatography- photodiode array detection) with a Hypersil BDS-C18 column (4.6 x 150 mm, 5 ⁇ , 25 °C). The solvents were 5% formic acid (A) and acetonitrile (B) and the gradient was from 5% B to 90% B in 35 minutes at a flow rate of 0.700 ml/min. The injection volume was 20 ⁇ and the data were collected in a range of 190-600 nm. Ellagic acid and ellagitannins were detected according to their specific spectra.
  • HPLC- DAD High performance liquid chromatography- photodiode array detection
  • HPLC chromatograms of the hydrothermal extract of the raspberry leaf material were rich in ellagic acid and ellagitannins.
  • the HPLC chromatogram of the hydrothermal extract of raspberry leaf is shown in Figure 5 and UV absorption spectra of the main compounds in Figure 6. Peaks 1 and 2 are typical for ellagitannins and peak 3 is typical for ellagic acid.
  • the antimicrobial activity of the freeze-dried leaf material was tested against selected microbes including Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.
  • Antimicrobial activities were measured in liquid cultures. Freeze-dried materials of 1 ; 2.5 and 5 mg ml 1 were suspended into microbial cultures. Microbial culture without berry material was used as positive control, and culture with antibiotic (chloramphenicol) was used for negative growth control. The microbial cultures were incubated in their optimal growth conditions, and growth by cell counts was followed by plate count during 24 h of cultivation.
  • Figure 7 shows the antimicrobial effect of hydrothermal extracts of milled raspberry leaves against Staphylococcus aureus in liquid culture during cultivation for 24 hours. Culture with antibiotic chloramphenicol (50 ⁇ g/ml) was used as negative control. Effect of extract was tested in three concentrations in the culture: 1, 2.5 and 5 mg/ml Example 4
  • ripe cloudberries Frozen, ripe cloudberries (Rubus chamaemorus) were used as the berry material.
  • the berry material was first heat treated and then inoculated with approximately 10 6 cfu g 1 of washed LAB cells.
  • Pedicoccus pentosaceus VTT E-072742 from VTT Culture Collection was used as a starter culture in the fermentation of cloudberries (http://culturecollection.vtt.fi/). Prior to fermentations, the strain was refreshed in de Man Rogosa Sharpe broth for 1 day in a 100% carbon dioxide atmosphere which was created using anaerobic jars and Anaerocult C strips. The cells were collected from refreshed cultures by centrifugation and washed once in Ringer's solution.
  • the fermentations were performed in 6 kg scale in a 15-1 capacity bioreactor for 3 days at 30 °C under constant mixing (130 rpm).
  • the bioreactor was purged with sterile-filtered nitrogen gas in order to create anaerobic conditions.
  • the viable counts of lactic acid bacteria and yeasts were determined before and after the fermentations using plate count technique. The results were expressed as colony-forming units (CFU) per gram of wet weight.
  • CFU colony-forming units
  • the berry mash was treated with a hydraulically operated high- pressure tincture press using 5 litres filling material to separate juice and insoluble press cake.
  • the press cake from juice pressing was dried in a fluid bed dryer using +45°C air flow, until the water content of the berry press cake was below 15 % by weight.
  • the dried berry press cake was dry sieved using different sieve sizes or using a suction apparatus. A skin fraction having average particle less than 1250 ⁇ was separated and seed fraction having average particle size of more than 750 ⁇ was collected.
  • the mass yields of cloudberry press cake (fermented and non-fermented samples) were 8-10 %. About 5 % of the press cake consisted of peels and pulp, and remaining 95% were seeds. The press cake was used as such in the process or frozen for later use.
  • Berry side-streams i.e. berry pomace from berry processing industry, or berry leaves, as described in Example 3 were subjected to wet or dry grinding and hydrothermal extraction. Composition of the residue was analysed for 1) fibre, protein and dry weight; 2) phenolic compounds, fatty acids and other lipid-soluble compounds and 3) sensory properties.
  • the dry matter content of the hydrothermal extraction residues was analysed using an oven method and the protein content with the Kjeldahl method.
  • Total, soluble, and insoluble dietary fibres were analysed using an enzymatic-gravimetric method (AOAC Official method 991.43).
  • AOAC Official method 991.43 enzymatic-gravimetric method.
  • dry matter content was approximately 45 %, but in the residue of dry-ground raspberry leaves it was approx. 25 % (Table 2).
  • Almost or over 70 % of the dry matter in the berry residues was insoluble fibre, with wet- ground cloudberry having also high soluble fibre content (8 % of dry matter) (Table 3).
  • Protein content in berry materials was 6-7 % (d.m.), and in the residue from raspberry leaves it was over 20 %.
  • Dry-ground raspberry leaves 26.5 i 13.8 1.1 14.9 5.5 hydrothermal residue Table 3. Dry matter, fibre and protein content of the extraction residues, presented as % in moist sample.
  • Phenolic compounds, fatty acids and other lipid-soluble compounds Phenolic compounds, fatty acids and other lipid-soluble compounds
  • Phenolic profiles were determined from 100 mg of air-dried samples homogenised and extracted with 1 ml methanol. The samples were run by using Waters Alliance HPLC-DAD (High performance liquid chromatography- photodiode array detection) with a Hypersil BDS-C18 column (4.6 x 150 mm, 5 ⁇ , 25 °C). The solvents were 5% formic acid (A) and acetonitrile (B) and the gradient was from 5% B to 90% B in 35 minutes at a flow rate of 0.700 ml/min. The injection volume was 20 ⁇ and the data were collected in a range of 190-600 nm. Ellagic acid and quercetin were quantified at 360 nm and anthocyanins at 520 nm by using ellagic acid, kaempherol and cyanidin-3-glucoside as external standards for calibration curves.
  • HPLC-DAD High performance liquid chromatography- photodiode array detection
  • Press cake residues contained some phenolic compounds which varied in different press cakes.
  • Main phenolic compounds in bilberry press cake extraction residue were anthocyanins. Their contents were 2.75 g / kg of the dried extraction residue.
  • Main compound in bilberry-lingonberry press cake extraction residue was quercetin. Its content was 130 mg / kg of the dried extraction residue.
  • Main compound in cloudberry and raspberry press cake residues was ellagic acid. Its content in cloudberry was 248 mg/ kg of the dried extraction residue and in raspberry 100 mg / kg of the dried extraction residue.
  • press cakes contained health promoting phenolic compounds, and thus they are potent food ingredients.
  • the anthocyanin content was very high, at the sa me order of magnitude as in the berries.
  • Fatty acids were determined on an Agilent GC-MS by using an FFAP silica capillary column.
  • the air-dried samples (20 mg) were spiked with C17 triacylglycerol and free fatty acid .
  • the samples were mixed with petroleum ether (bp 40-60 °C), transesterified with sodium methoxide and acidified with sodium hydrogen sulphate. Esterified and free fatty acids were identified by using commercial mixtures of relevant reference substances.
  • the transesterified samples were trimethylsilylated with N-Methyl-N-(trimethylsilyl)trifluoroacetamide (MSTFA) containing 1% trimethylchlorosilane (TMCS) and run by GC-MS on a DB-5MS column (30 m) .
  • MSTFA N-Methyl-N-(trimethylsilyl)trifluoroacetamide
  • TMCS trimethylchlorosilane
  • Fatty acid compositions of the extraction residues are shown in Tables 4 and 5. All extraction residues were rich in fatty acids. Highest amounts were detected in raspberry press ca ke residue. Most of the fatty acids were bound ones (over 90 %) . Highest amounts of free fatty acids were found in bilberry press cake residue (about 10 %) . Main fatty acids in all extraction residues were oleic acid, linoleic acid and a-linolenic acid, which are also the main fatty acids in the corresponding berry seeds. The fatty acid composition of the extraction residues was found to be very beneficial for human health, as they were rich in essential fatty acids. Other lipid-soluble compounds are presented in Table 5.
  • beta-Amyrin 0,079 0,276 0 0
  • hydrothermal extraction residues were screened.
  • the hydrothermal residues in the evaluation were originating from wet-milled cloudberry and raspberry seed pomace and from wet-milled bilberry press-cake and wet-milled bilberry- lingonberry mixture press-cake.
  • Free descriptive analysis of appearance, odour, taste and structure was performed with 5-6 panellists. Extraction residues were evaluated as such to have a preliminary estimate of their potentiality as fibre-rich food ingredients. Results are presented as a set of descriptive attributes / sample.
  • Table 7 Attributes given by 5-6 panellists to describe the sensory properties of the hydrothermal residues. Samples evaluated as such.

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Abstract

L'invention concerne un procédé de conversion de matière végétale en extrait végétal ayant une activité antimicrobienne, ledit procédé comprenant les deux étapes suivantes : dans la première étape, au moins une matière végétale est broyée en présence d'un premier milieu ou sans milieu, pour obtenir des particules ayant une taille de particule moyenne de 10 à 1000 µm, et dans la seconde étape, les particules sont mélangées avec un second milieu pour obtenir un mélange comprenant des composés bioactifs, et le mélange est soumis à une séparation, ce par quoi un extrait végétal est séparé d'un résidu végétal.
EP17883305.9A 2016-12-22 2017-12-20 Procédé de conversion de matières végétales en extraits végétaux ayant une activité antimicrobienne Withdrawn EP3558331A4 (fr)

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FI20166020A FI130152B (en) 2016-12-22 2016-12-22 PROCESS FOR CONVERTING PLANT MATERIAL INTO PLANT EXTRACTS WITH ANTIMICROBIAL ACTIVITY
PCT/FI2017/050912 WO2018115582A1 (fr) 2016-12-22 2017-12-20 Procédé de conversion de matières végétales en extraits végétaux ayant une activité antimicrobienne

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JP3583410B2 (ja) * 2001-11-29 2004-11-04 明治乳業株式会社 可食飲食物の抽出および／または搾汁方法
RU2240814C1 (ru) * 2003-05-15 2004-11-27 Институт общей и экспериментальной биологии СО РАН Способ получения средства, обладающего кардиопротекторной активностью
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WO2011088420A1 (fr) 2010-01-15 2011-07-21 Ocean Spray Cranberries, Inc. Procédé d'extraction d'un composé de feuilles de canneberge et produits apparentés
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