WO2008044908A2 - Procédé d'obtention de mucilage de salvia hispanica l. - Google Patents

Procédé d'obtention de mucilage de salvia hispanica l. Download PDF

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Publication number
WO2008044908A2
WO2008044908A2 PCT/MX2007/000115 MX2007000115W WO2008044908A2 WO 2008044908 A2 WO2008044908 A2 WO 2008044908A2 MX 2007000115 W MX2007000115 W MX 2007000115W WO 2008044908 A2 WO2008044908 A2 WO 2008044908A2
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WO
WIPO (PCT)
Prior art keywords
mucilage
salvia
seed
hispánica
powdered
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.)
Ceased
Application number
PCT/MX2007/000115
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English (en)
Spanish (es)
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WO2008044908A3 (fr
Inventor
Mario Flavio de Jesús MARIN FLORES
Joaquín ACEVEDO MASCARÚA
María del Socorro TAMEZ RAMIREZ
Juan Antonio NEVERO MUÑOZ
Luis Antonio Garay Almada
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.)
Instituto Technologico y de Estudios Superiores de Monterrey
Original Assignee
Instituto Technologico y de Estudios Superiores de Monterrey
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Application filed by Instituto Technologico y de Estudios Superiores de Monterrey filed Critical Instituto Technologico y de Estudios Superiores de Monterrey
Publication of WO2008044908A2 publication Critical patent/WO2008044908A2/fr
Publication of WO2008044908A3 publication Critical patent/WO2008044908A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum

Definitions

  • the present invention relates to an effective and high yield process for obtaining mucilage from the seed of Salvia hispánica L., and commonly known as: Chia; and the subsequent isolation and characterization of the Salvia hiscánica L. mucilage for its use in the food, cosmetic and pharmaceutical industry, as a nutritional and economically attractive source for the formulation of nutritional and nutraceutical supplements, obtaining gels and gums with uses such as : Thickener, emulsifier and flocculant because the process of obtaining is economical and the time taken for the production of this type of biomaterial is short.
  • Salvia hispánica L. is considered a crop with ample exploitation potential in different industries of the economic market (Ayerza R, Journal of the American OiI Chemists' Society, 1995; 72; 1079-1081), including the food industry, due the high content of oil and essential acids present in it, the presence of insoluble and soluble fiber, the high content of protein and the mucilage obtained from the seed and the essential oils of its leaves make it a food source with high nutritional value .
  • Salvia Hispanic L. mucilage contains a high molecular weight polysaccharide (0.8 to 2 x 10 6 Dalton) that emerges from the seed when it comes into contact with water. When The seed is whole, the mucilage forms like a halo that surrounds the seed.
  • the structural units that make up the Chia seed mucilage polysaccharide were proposed as residues of a tetrasaccharide with 4-O-methyl-alpha-D-glucoronopyranosyl appearing with 0-2 branches of beta-D-xylopyranosyl in the chain principal consisting of (l-4) -beta-D-xylopyranosyl- (l-4) -alpha-D- glucopyranosyl- (l-4) -beta-D-xylopyranosyl units.
  • the monosaccharides beta-D-Xylose, alpha-D-glucose, and 4-O-methyl-alpha-D-glucuronic acid were obtained by acid hydrolysis in a ratio of 2: 1: 1 (Kuei-Ying Lin; Daniel, JR , Carbohydrate Polymers, 1994; 23 (1), 13-18).
  • a serving of 24 g of Chia seed daily contributes more than 25% of the recommended amount of soluble fiber daily.
  • the 5% soluble fiber or mucilage that the seed possesses not only has importance for its nutritional value, but also because it has a hydrocolloid and gelling nature, which is an important property not only in the food industry, but also in the cosmetology industry (Tosco G., Ornithological News, 2004,119, 7-42).
  • the water-soluble fiber is called mucilage or gum, which consists practically of polysaccharides and because the intake of Salvia hiscánica L. mucilage, alone or in combination with the seed, has been shown to interact on lipid metabolism.
  • soluble fiber forms high-viscosity gels that produce gastric distension, gastric emptying and satiety, making mucilage a nutritious food (Hentry, HS, "Introduction of Chia and gum tragacanth in the United States ", 1990, 252-256).
  • the method proposed here combines stages and controls process variables for reproduction and high yield of mucilage, first establishes a water and seed relationship for the hydration stage (considering what is described in the patent application, US20020155182A1 of Belna, where it specifies that the Chia seed absorbs water at a rate of 20 times its weight) and specific conditions for agitation using techniques such as sonification and / or mechanical agitation to obtain maximum mucilage detachment, to subsequently use high pressure filtration for the separation of the mucilage from the seed, which together these stages provide the process with high performance for obtaining dehydrated semilike mucilage that of Salvia hispánica L.
  • Patent application US20020168431A1 of the inventor David Belna describes a method for treating diabetes and for maintaining blood sugar levels by drinks prepared from aqueous extracts of Chia seed.
  • the patent application US20020155182A1 of Beb ⁇ a also describes a method to treat metabolic diseases such as hypoglycemia and diabetes by ingesting the aqueous extract of the Chia seed, but neither of the two aforementioned applications provides a process for obtain dehydrated mucilage, or dehydrated mucilage for later use.
  • Figure 1 Flow chart of the process for obtaining the seed mucilage of Salvia hispánica L.
  • the process for obtaining mucilage of Salvia hispánica L., reason for this invention is represented in figure 1 and is carried out by the steps of: a) Degreasing (1), the seed of Salvia hispánica L., by any conventional technique or placing the seeds in a cloth bag and introducing them in a hydroelectric press applying between 3.45Mpa at 17.24 Mpa pressure, preferably using the pressure of 3.45 Mpa, recovering the oil and reusing the defatted seed, in obtaining the mucilage.
  • Solubilization of the mucilage by sonification of the hydrated seed this consists of placing the seed with water in an ultrasound bath (Bransonic® Ultrasonic Cleaner Model 3510) to sonify with a frequency of 40 Khz for 1 to 3 hours, preferably 2 hours.
  • This solubilization stage has variables that are represented in ( table 1, because sonification such as manual and mechanical agitation favors the solubilization of the mucilage in water, causing the mucilage that is generated around the seed to detach from the seeds , and mix with the water, forming an aqueous solution of mucilage, said solution is very viscous and the recovery of the seed is hindered by conventional methods such as settling, sedimentation or filtration; since the seed is suspended in the solution and not sediment, and the aqueous solution of mucilage obtained is too dense and filtered from g conventionally means increasing the process time, so it is filtered under high pressure.
  • the preferred process for obtaining powdered mucilage from Salvia hispánica L. seed is to perform the solubilization of the mucilage by mechanical agitation, ultrasound or the combination of agitation and ultrasound, as the mucilage yield spray that is obtained with these techniques is greater, of 1% value reported by the literature to obtain this mucilage. Since using solubilization combining agitation and ultrasound, a yield of up to 15.1% is obtained.
  • Example 1 Process for obtaining the Salvia hiscánica L. mucilage, by mechanical agitation. a) Degrease the seed of Salvia hispánica L., placing the seeds in a cloth bag and introducing them in a hydroelectric press applying between 3.45Mpa Mpa pressure, reusing the defatted seed, in obtaining the mucilage. b) Hydrate the seed of Salvia hispánica L., placing 50 g of seed of Salvia hispánica L. in a beaker and add 1000 mL of water, at room temperature.
  • Example 3 Process for obtaining the mucilage of Salvia hispánica L., by sonification.
  • a) Degrease the seeds of Salvia hispánica L., placing the seeds in a cloth bag and inserting them in a hydroelectric press applying between 3.45 Mpa of pressure, recovering the oil and reusing the defatted seed, in order to obtain the mucilage.
  • Example 4 Process of obtaining the Salvia hiscánica L. mucilage, by manual agitation.
  • This parameter defines the quality of a mucilage, since the formation of the mucilage depends on the high molecular weight and its affinity for water, which allows it to form very viscous solutions or firm gels even at low concentration.
  • the aqueous mucilage solution was diluted, because it was so viscous that it exceeded the capacity of the viscometer.
  • the aqueous solution has a high concentration dilutions of the aqueous solution of mucilage 0.15 and 0.82% 25 0 C were prepared and these were determined dynamic viscosity with a viscosimeter Model Brookfield Rheomether DV-III Torque 0-IV 01 -250 rpm, obtaining a viscosity of 27 mPas in the dilution of the 0.15% aqueous solution of mucilage and 54 mPa s in the dilution of the 0.82% aqueous solution of mucilage; concluding that the viscosity of the seed mucilage of Salvia hispánica L. increases proportionally as the concentration of mucilage in the solution increases.
  • the viscosity result of the 0.82% solution was compared with the viscosity result obtained for a 2% aqueous gum arabic solution that was 25mPas; determining that, the seed mucilage of Salvia hispánica L., needs to be added in smaller quantity, compared with other gums (such as gum arabic commonly used in food) to obtain a certain viscosity. And because of its strong hydrophilic character, it is an excellent food additive, as a gelling agent in the preparation of jellies, jellies, jams or cosmetic or pharmaceutical formulations.
  • the pH of the aqueous solution of Salvia hispánica L. seed mucilage was determined directly with an Ana Checker 1 pH Meter digital potentiometer, and ranges in the range of 6.3 - 6.8 according to the concentration of the solution. So it follows that the pH presented by the aqueous solution of mucilage does not affect the absorption of nutrients at the stomach level, because although it is very close to neutrality the amounts and concentrations in which it can be ingested are small and not significant to cause changes abrupt pH in the intestine.
  • IR Refractive index
  • Table 2 The Refractive index (IR) of aqueous solutions of mucilage with different concentrations was determined, and the results obtained are presented in Table 2, and it follows that the IR changes according to the concentration, having the higher concentration refractive index. And for a concentration of 0.15% the IR is 1.3328 and at a concentration of 0.82% the IR is 1.3370.
  • Table N ° 2 Physical-chemical characterization of the mucilage solutions obtained in each variant selected for solubilization.
  • the physical properties of the pulverized mucilage obtained were determined, as well as the pulverized mucilage yield, - obtained by solubilization by manual agitation, by mechanical agitation, sonification and combination of sonification and mechanical agitation and the results obtained are they compared each other, and are represented in table 4 and are briefly described below:
  • Solubility The powdered mucilage is soluble in water at room temperature (25 0 C) and in cold water 15 ° C, and forms mucilaginous solutions.
  • the powdered mucilage is insoluble in organic solvents such as methanol, ethanol and acetone.
  • the powdered mucilage did not show the change from solid to liquid state.
  • the pulverized mucilage when it reaches a temperature range of 182 ° C to 199 ° C changes color, presenting darkening and this data was taken as the temperature at which it reaches the point of decomposition.
  • the powdered mucilage obtained by solubilization by manual agitation denies the installation test.
  • the pulverized mucilage obtained by solubilization by mechanical agitation, sonification and sonification-mechanical agitation gives Positive to the installation test.
  • unsaturated compounds such as unsaturated fats, omega3 and omega 6.
  • Emulsifier Because aqueous solutions of the seed mucilage of Salvia hispánica L., allowed low concentrations such as 0.5% to 5% to stabilize emulsions such as mayonnaise, ice cream and liquid flavorings.
  • Flocculant When mixing 0.1 to 0.5 g of powdered mucilage with 50 - 200 ml of milk; The mucilage promotes the flocculation of milk and this action can be used in the process of making cheeses, cottage cheese and in the treatment of residual milk justifying its potential use as a flocculant in the food industry, as well as in biotechnology.
  • Emulsifier Because aqueous solutions of the seed mucilage of
  • Hispanic sage L. allows to stabilize creams, shampoo.
  • the results obtained show that the mucilage obtained from the seed of Salvia hispánica L. is a hydrophilic colloid, extractable with water and insoluble in alcohol, with the capacity to form gels, emulsions, flocculants and foams. Properties of interest in the food, cosmetic, pharmaceutical and medicinal fields, which merits further study in industrial applications and healing properties.
  • the mucilage producing capacity of this seed is highly disseminated in the country, the physical-chemical properties exhibited by these polymers and the application in various industries are valuable indicators that give it potential industrial application.

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  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Dispersion Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Cosmetics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Compounds Of Unknown Constitution (AREA)

Abstract

Selon l'invention on propose un procédé d'obtention de mucilage de graines de Salvia hispanica L., qui comprend les étapes de dégraissage, hydratation à l'eau, solubilisation, filtration à haute pression, déshydratation et pulvérisation pour emballage et stockage ultérieurs de mucilage pulvérisé; l'étape critique de ce procédé étant la solubilisation de mucilage qui s'effectue par agitation mécanique et/ou est directement proportionnelle au rendement de mucilage pulvérisé supérieur à 15 %. La présente invention est caractérisée par le mucilage pulvérisé et garantit la capacité de celui-ci à former des gels, des émulsions et/ou floculants dans l'industrie alimentaire, cosmétique et pharmaceutique.
PCT/MX2007/000115 2006-10-12 2007-10-12 Procédé d'obtention de mucilage de salvia hispanica l. Ceased WO2008044908A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MXNL06000075A MXNL06000075A (es) 2006-10-12 2006-10-12 Metodo de obtencion de mucilago de chia y usos.
MXNL/A/2006/000075 2006-10-12

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WO2008044908A2 true WO2008044908A2 (fr) 2008-04-17
WO2008044908A3 WO2008044908A3 (fr) 2008-05-29

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010104301A3 (fr) * 2009-03-09 2010-12-23 Amorepacific Corporation Composition cosmétique pour hydrater la peau
WO2011109139A3 (fr) * 2010-03-01 2011-11-24 Access Business Group International Llc Composition d'éclaircissement de la peau contenant un extrait de graines de chia
US20120076909A1 (en) * 2010-04-29 2012-03-29 Mary Waldner Gluten-free vegan emulsification and texturization process
GB2501252A (en) * 2012-04-16 2013-10-23 Imran Mohammed Chia seed mucilage containing gelatin-free soft capsule shell
WO2016114201A1 (fr) * 2015-01-13 2016-07-21 太陽化学株式会社 Composition dérivée de graines de chia
WO2020247414A1 (fr) * 2019-06-04 2020-12-10 Access Business Group International Llc Composition topique et méthodes associées

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020168431A1 (en) * 2001-03-07 2002-11-14 David Belna Methods for the treatment and prevention of metabolic diseases including diabetes
US20020155182A1 (en) * 2001-03-08 2002-10-24 David Belna Chia seed beverage and method
WO2002094722A1 (fr) * 2001-05-22 2002-11-28 Biss-Biosystems Aps Floculant d'origine vegetale et procede associe de floculation

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010104301A3 (fr) * 2009-03-09 2010-12-23 Amorepacific Corporation Composition cosmétique pour hydrater la peau
CN102316848A (zh) * 2009-03-09 2012-01-11 株式会社爱茉莉太平洋 用于皮肤保湿的化妆品组合物
CN102316848B (zh) * 2009-03-09 2014-02-12 株式会社爱茉莉太平洋 用于皮肤保湿的化妆品组合物
WO2011109139A3 (fr) * 2010-03-01 2011-11-24 Access Business Group International Llc Composition d'éclaircissement de la peau contenant un extrait de graines de chia
US8685472B2 (en) 2010-03-01 2014-04-01 Access Business Group International Llc Skin whitening composition containing chia seed extract
US8916212B2 (en) 2010-03-01 2014-12-23 Access Business Group International Llc Skin whitening composition containing chia seed extract
US20120076909A1 (en) * 2010-04-29 2012-03-29 Mary Waldner Gluten-free vegan emulsification and texturization process
AU2011248456B2 (en) * 2010-04-29 2016-04-21 Mary's Gone Crackers, Inc. Gluten-free vegan emulsification and texturization process
GB2501252A (en) * 2012-04-16 2013-10-23 Imran Mohammed Chia seed mucilage containing gelatin-free soft capsule shell
WO2016114201A1 (fr) * 2015-01-13 2016-07-21 太陽化学株式会社 Composition dérivée de graines de chia
JPWO2016114201A1 (ja) * 2015-01-13 2017-12-28 太陽化学株式会社 チアシード由来組成物
WO2020247414A1 (fr) * 2019-06-04 2020-12-10 Access Business Group International Llc Composition topique et méthodes associées

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Publication number Publication date
MXNL06000075A (es) 2008-10-09
WO2008044908A3 (fr) 2008-05-29

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