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WO2018039758A1 - Microparticule antioxydante et ses utilisations - Google Patents

Microparticule antioxydante et ses utilisations Download PDF

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Publication number
WO2018039758A1
WO2018039758A1 PCT/BR2017/000039 BR2017000039W WO2018039758A1 WO 2018039758 A1 WO2018039758 A1 WO 2018039758A1 BR 2017000039 W BR2017000039 W BR 2017000039W WO 2018039758 A1 WO2018039758 A1 WO 2018039758A1
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WO
WIPO (PCT)
Prior art keywords
microparticle
antioxidant
meat
alpha
essential oil
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/BR2017/000039
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English (en)
Portuguese (pt)
Inventor
Marta Cristina Teixeira Duarte
Adriana Nogueira FIGUERIDO
Renata Maria Teixeira DUARTE
Rodney Alexandre Ferreira RODRIGUES
Aline Mondini Calil RACANICCI
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.)
Fundacao Universidade de Brasilia
Universidade Estadual de Campinas UNICAMP
Original Assignee
Fundacao Universidade de Brasilia
Universidade Estadual de Campinas UNICAMP
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fundacao Universidade de Brasilia, Universidade Estadual de Campinas UNICAMP filed Critical Fundacao Universidade de Brasilia
Publication of WO2018039758A1 publication Critical patent/WO2018039758A1/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
    • 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
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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
    • 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
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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)
    • A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
    • 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

Definitions

  • the present invention relates to a microparticle with functional and antioxidant properties comprising wall material, nonionic surfactant, Ocimum gratis-sdmum essential oil (alfavae) and Thymus vulgaris essential oil (thyme).
  • the invention relates to the use of microparticles for the food, pharmaceutical and cosmetic industries as a means to increase the shelf life of meat products by means of antioxidant protection, either in stocking the product avoiding oxidation or as an additive. in animal feed.
  • Synthetic antioxidants have been widely used in the food industry and food preservatives due to their effectiveness and low cost, being BHT (butylhydroxytoluene), BHA (butylhydroxyanisol), BHQ (tertiary butylhydroxyquinone) and PG (propyl gallate) the most used.
  • BHT butylhydroxytoluene
  • BHA butylhydroxyanisol
  • BHQ tertiary butylhydroxyquinone
  • PG propyl gallate
  • the eugenol compound is traditionally known to be the largest proportion constituent in clove essential oil [Eugenia caryophyllata].
  • the species Oci is a çrat ⁇ ssimum.
  • alfavac ⁇ o also has eugenol as the main compound identified in its composition (SILVA et al., 1999, ⁇ VIEIRA et al., 2001).
  • Dor an et al. (2000) evaluated the in vitro antioxidant capacity of different essential oil compounds and concluded with the highest value for eugenol, being superior to the synthetic antioxidant.
  • tirol and eugenol compounds are recognized as ORAS (generally recognized as safe additives) by the Food and Drug Administration (FDA) and can therefore be used in the preparation of meat products.
  • ORAS generally recognized as safe additives
  • FDA Food and Drug Administration
  • the present invention utilizes a pre-established blend of essential oils in microencapsulated form and which, in addition to application in the formulation of meat products may also be used in poultry feed to obtain benefits in controlling oxidative processes in meat. Furthermore, the present invention is a product with microenepsulation technology, making it more homogeneous and easy to handle and incorporate, as well as the determination of. an optimum level of addition for meat products and poultry feed.
  • in vitro antioxidant analyzes were confirmed in vivo, as well as using the meat product matrix by employing appropriate analysis methodologies.
  • the present invention goes beyond the in vitro evaluation of antioxidant activity, as it validates two ways of applying the product: both as an additive in broiler diets and the subsequent effect on meat conservation, as well as in the preparation mixture. of products here.
  • the W02 document:: Q 143.666.7 of 07/03/12 refers to a composition containing essential oils from aromatic plants of the family Lamiaceae, fungicide action.
  • Essential oils are produced by continuous extraction from Tkymus vulgaris (thyme) and Origanu vulgate (oregano).
  • the oils produced contain a high amount of carvacrol and thymol.
  • the reported product is a mixture of the two plants in their oily form, without stipulating the proportion and just ensuring the boundaries of each major compound.
  • the proposed invention differs from WO201436667 mainly by the form of production and application, as well as by the type of plants used and the proportion of the association.
  • the present invention validates two forms of antioxidant action (feed additive 1 and meat product preparation), it also refers to distinct plants, with the technological differentiation of microencapsulation, which transforms the liquid product into microparticles in powder form, facilitating the manipulation and homogenization in the product matrices,
  • US201107276376 of 07/04/08 relates to a natural antioxidant composition for meat products, characterized in that it is prepared a. from phenolic extracts honey.
  • the application form is by spraying the marinade liquid by spraying or bathing, the purpose of which is to take into account the meat forming a protective film. Therefore, there is no safety limit or level recommendation for product use.
  • the proposed invention differs from document 05201100.76376 mainly in that the proposed invention is an established association of the essential oils of Thymus vulgaris and Ocimum grati & simum in microencapsulated form to be used both as an additive in poultry diets and in meat product formulations, both for the purpose. contain oxidative processes with well defined application values.
  • the proposed invention differs from the work of Kim, Il-Suk, et al., mainly in that it not only analyzes the activity antioxidant in vitro, but validates two ways of applying the product: both as an additive in broiler diets and the after-effect on meat preservation, as well as in the mixture for the preparation of meat products, having as reference one of the synthetic antioxidants. most commonly used for this purpose.
  • the proposed invention differs from CN1317971C mainly in that it is a mixture of various ingredients, including essential oils for use in the diets of poultry and livestock, but without specification or purpose of USE, only the form of manufacture of the product, while that demonstrates from the form of manufacture of the product, microencapsulation technology of the essential oils of Thymus v lgar ⁇ s and Oc ⁇ mvm gxatissimxxm, as well as the purpose that this invention will serve,
  • the proposed invention differs from the work of Dashti, N, D-, et al., Mainly in that only one of the essential oils (same genus of plant but not the same species of Thymus vulgaris) is evaluated in relation to the present invention that composes it. the combination of two essential oils.
  • the product developed in the present invention is an exact 1 to 3 ratio mixture of the oils (Thymus vulgaris and Ocimum gratissimum essentials in microencapsulated form and proven to be effective at a lower level of use than proposed).
  • the present invention relates to an antioxidant microparticle comprising:
  • Polysorbate 80 was a variable proportion of 8 to 12%, preferably 10% by mass referring to total solids;
  • Thyme Essential Oil was mass relative to total solids
  • alfavaça essential oil preferably 15% of alfavaça essential oil, by weight relative to total solids.
  • the obtained microparticle has a size from 1 to 100 ⁇ m, the average size being 50 pm in spherical form, and is a release system of thyme and alfavaça oils which are in the concentration between 15 to 25 g of oil / 100 ⁇ m. g total solids, preferably 20 g oil / 100 g total solids. Said oils have a percentage of eugenol ranging from 40% to 60%, preferably a minimum of 45%; a percentage of variable carbon between 2% and 10%, preferably a minimum of 5%, a percentage of variable carbon between 3% and 10%, preferably a minimum of 8.0%, and a percentage of variable tirol between 5% and 10%. 15%, preferably at least 7.0%.
  • the microparticle comprises at least 15% thymus plus charcoal and 45% eugenol (or 1: 3 ratio). of these constituents). The maximum imprisonment is 20% of. oil.
  • Meat products in the present invention are mature fresh meat products, cured meat products, restructured fresh meat products, salted meat products, cured and / or smoked meat products, cured sausage products and. canned and / or potted meat products. More specifically, they are meatballs, hamburgers, nuggets, steak, sausages.
  • FIG. Malonaldehyde (MDA) levels in cooked breast meatballs of broilers fed with increasing levels of OEM. Average values obtained during the 7 day period. Different letters (A, B) mean statistical difference by Tukey's test (P0,05).
  • MDA Malonaldehyde
  • FIG. ⁇ Malonaldehyde (MDA) formation before and after thermal processing of chicken breast meatballs incorporated with ⁇ or two different OEM levels. * Statistical difference compared to raw meat (Durrnet test E ⁇ 0.05). Different letters ( ⁇ , ⁇ ) mean statistical difference between treatments after thermal processing (Tukey test P ⁇ 0, G5).
  • FIG. 7 Malonaldehyde (MDA) formation before and after thermal processing of 3 ⁇ or OEM-incorporated chicken drumstick meatballs. * Statistical difference compared to raw meat (Dunnet's test P ⁇ 0.05). Different letters (A, Bi mean statistical difference between treatments after thermal processing (Tukey test P ⁇ 0.05).
  • Antioxidant microparticle comprising Thymus vulgaris essential oil; Ocimum essential oil ⁇ gratiss-magnet? Wall material; and emulsifying agent, wherein. Thymus vulgaris and Qcimum gratissimum essential oils are in a 1: 3 ratio.
  • the antioxidant microparticle wall material can be selected from calcium alginate; maltodextrin arabic gum; cashew gum; inui; starch; starch derivatives; cellulose; cellulose derivatives; tragacanth gum; Karaia gum; gum mosque; gellan gum; pectin; soy polysaccharides; milk polysaccharides; milk polysaccharide derivatives; casein; gluten gelatin; chitosan waxes; fatty acids, preferably maltodextin.
  • the antioxidant microparticle emulsifying agent may be selected from non-ionic surfactants such as 2- [.4- (2,4-trimethylpentan-2-yl) phenoxy] ethanol and Polysorbate 80, preferably Polysorbate 80.
  • the antioxidant microparticle comprises:
  • Thymus vulgaris essential oil by mass preferably 5% Thymus vulgaris essential oil by mass
  • the microparticle comprises 10 to 30% r preferably 20% essential oils.
  • the combination of the oils of Thymus vnJ.gar.is and Ocimum gratissimum comprises at least thymol; carvacrol; eugenoi, where the ratio of the first two to the last is 1: 3
  • Thymus vulgaris oil has a percentage of thymol ranging from 5 to 15%, preferably 7%.
  • Ocimum gratissimum oil has a percentage of eugenoi ranging from 40 to 60%, preferably 45%.
  • the icroparticles have size between 1 to 100 p.m and average size of 50 ⁇ in spherical form.
  • the oily composition comprises alpha-thujene; alpha-pinene camphene; beta-pinene; beta-irdrcene alpha-felandrene; delta-3-carene; alpha terpinene; p-cymene; d-liraonene; eucalyptus!
  • beta-ocimene gamma-terpinene; useful sabinene hydrate; terpinolene; linalool; alloylene; camphor; gammapinpinene; borneoi; terpin-4-ol; alpha terpineol; isobornyl acetate; thymol; carvacrol; alpha-cubenene; eugenol; alpha copaene; beta-bourbonenc; longifolene; z-caryophyllene; beta-gurjune.no; alpha-humulene; gammaururo1ene; germacrene-D; aifururoiene; gamma cadinene; delta-cadinene.
  • the oily composition will comprise at least thymol; carvacrol and eugenol, the ratio of the first two to the last being 1: 3.
  • microparticle for the food, pharmaceutical, cosmetic industry and as a protection system for thyme and alfavaça essential oils, as they are highly volatile compounds, allowing the formulation of a product with better antioxidant protection, either during stocking of this product or as feed additive for farm animals, to obtain antioxidant action in the meat of the animal fed with a minimum concentration of 350pprn.
  • the Chemical Composition of the Essential Oil Association was determined by GC-MS analyzes prior to the microencapsulation process (Table 1), and the identified major compound was found to be eugenol (46.45% ), followed by carvacrol (8.40%), p-cymene (8.18%) e. thymol (7.05%).
  • Tr - time retention; IR - index, retention
  • Microparticles are white, spherical in shape, similar to white flour and of varying size, averaging 50 ⁇ as shown in Figure 1.
  • the appearance with the naked eye is uniform and homogeneous, with differences in size perceived only with the use of an electron or optical microscope.
  • Antioxidant activity by absorption capacity oxygen radical was determined by quantifying the protective effect of an antioxidant and / or essential oil by assessing the area under the sample fluorescence decay curve when compared to white (maltodextrin), ie , a control without the association of essential oils or another antioxidant agent - Trolox, ura .
  • Water soluble analog of vitamin E was used as an antioxidant control standard. Fluorescence was monitored and recorded every 56 seconds for approximately 75 min., Optimal Plousta Fluorimeter (BMG LABTECf, Germany) at 37 ° C and with a 4:85 nm excitation filter and 520 nm emission filter. Analyzes were done in triplicate. Results obtained for the combination of essential oils in pure and microencapsulated form (OEM) were expressed as trolox equivalent concentration / mg of the sample.
  • OEM absorption capacity oxygen radical
  • the experimental period was 35 days, with free water and feed for the birds.
  • the diet formulation sought to meet or exceed the requirements of the National Research Council - RC (1999; Experimental diets were formulated without the inclusion of antibiotics, coccidiostats, enzymes and antioxidants, in addition to that contained in preraix (F30110NB, Cargill) to preserve. the vitamins in the diet.
  • Tl- Negative control diet no OEM inclusion; T2- Diet with 350 ppm OEM inclusion i corresponding to 70 ppm) of pure association
  • T3- Diet with inclusion of 700 ppm OEM (corresponding to 140 ppm of the association)
  • T4- Diet with inclusion of 3500 ppm OEM (corresponding to 700 ppm of pure association), as shown in Tables 3 and 4. .
  • Table 4 Weight relative to body weight (%) of poultry liver at 35 days of age.
  • the liver percentage of birds was significantly affected (P ⁇ 8, 05) by the inclusion of OEM levels and their diets (Table 4).
  • the treatment birds that received the highest level of OEM inclusion (3500 pprr were the ones with the largest liver in relation to body weight (P ⁇ Q , Q 5). This liver analysis aimed to verify some production-related stimulation).
  • the difference was not significant, inferring that the difference was not due to the presence of association of essential oils in the body of birds.
  • Tl- control treatment without the addition of any antioxidant additives
  • T2- treatment with addition of 150 ppm BHT (99.9)
  • T3- treatment with the addition of 70 ppm OEM (corresponding to 10 ppm pure combination)
  • T4- treatment with the addition of 350 ppm OEM (corresponding to 70 ppm pure association).
  • the analyzes concerning lipid oxidation were performed with the raw meat and soon after cooking, being analyzed 4 meatballs / dressing.
  • Drumstick test The following treatments were applied to the drumstick meat: Tl- control treatment (without the addition of any antioxidant additives); T2- treatment with addition of 150 ppm BHT (99.9%) ' ; T3- treatment with the addition of 700 ppm OEM (corresponding to 140 ppm pure association) ⁇
  • Tl- control treatment without the addition of any antioxidant additives
  • T2- treatment with addition of 150 ppm BHT (99.9%) '
  • T3- treatment with the addition of 700 ppm OEM (corresponding to 140 ppm pure association)
  • the analyzes concerning lipid oxidation were performed with raw meat and immediately after cooking, being analyzed meatballs / treatment.
  • T. vulgaris and O. gr ⁇ tissi essential oils in the microencapsulated form proved effective in containing the oxidative processes of chicken meat when mixed with poultry feed. In this case, such effects were observed for meat of poultry fed with the highest inclusion level (3500 ppm), and heat treated drumstick meatballs.

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  • Natural Medicines & Medicinal Plants (AREA)
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  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Medical Informatics (AREA)
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Abstract

La présente invention concerne une microparticule comprenant une matière de paroi, un tensioactif non ionique, une huile essentielle d'Ocimum gratissimum (basilic africain) et une huile essentielle de Thymus vulgaris (thym commun). L'invention trouve une application dans l'industrie alimentaire, pharmaceutique et cosmétique, comme moyen pour augmenter la durée de conservation du produit et pour la protection antioxydante, que ce soit pendant le stockage du produit en vue d'en éviter l'oxydation ou lors d'une utilisation comme additif dans l'alimentation animale avec pour but de produire une viande moins sujette à l'oxydation.
PCT/BR2017/000039 2016-08-31 2017-04-25 Microparticule antioxydante et ses utilisations Ceased WO2018039758A1 (fr)

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BR102016020328-7A BR102016020328B1 (pt) 2016-08-31 2016-08-31 Micropartícula antioxidante e seus usos

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MA64168A1 (fr) * 2024-02-15 2025-08-29 Université Sidi Mohammed Ben Abdellah Formulation d’antioxydants hybrides : mélanges d’huiles essentielles et antioxydants chimiques

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WO1999020289A1 (fr) * 1997-10-22 1999-04-29 R.P. Scherer Holdings Pty. Ltd. Solutions claire d'extrait d'herbes
BR9608841A (pt) * 1995-05-26 1999-12-07 Ropapharm B V Composição farmacêutica,uso da composição,e processo para recuperar óleo de plantas
WO2011146443A1 (fr) * 2010-05-17 2011-11-24 Abbott Laboratories Émulsions nutritionnelles contenant des huiles encapsulées
WO2016125015A1 (fr) * 2015-02-06 2016-08-11 Naturex Sa Compositions antimicrobiennes

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BR9608841A (pt) * 1995-05-26 1999-12-07 Ropapharm B V Composição farmacêutica,uso da composição,e processo para recuperar óleo de plantas
WO1999020289A1 (fr) * 1997-10-22 1999-04-29 R.P. Scherer Holdings Pty. Ltd. Solutions claire d'extrait d'herbes
WO2011146443A1 (fr) * 2010-05-17 2011-11-24 Abbott Laboratories Émulsions nutritionnelles contenant des huiles encapsulées
WO2016125015A1 (fr) * 2015-02-06 2016-08-11 Naturex Sa Compositions antimicrobiennes

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Title
ALVAREZ, A. ET AL.: "The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice", FOOD CHEMISTRY, vol. 132, 2012, pages 1395 - 1405, XP028450761, Retrieved from the Internet <URL:https://doi.org/10.1016/j.foodchem.2011.11.127> *
DI BATTISTA, C. A. ET AL.: "The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying", POWDER TECHNOLOGY, vol. 286, 2015, pages 193 - 201, XP055435077 *
LEE, S.-J. ET AL.: "Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties", FOOD CHEMISTRY, vol. 91, 2005, pages 131 - 137, XP027770305, Retrieved from the Internet <URL:https://doi.org/10.1016/j.foodchem.2004.05.056> *
SARTORATTO, A. ET AL.: "Composition and antimicrobial activity of essential oils from aromatic plants used in Brazil", BRAZILIAN JOURNAL OF MICROBIOLOGY, vol. 35, 2004, pages 275 - 280, XP055471383, Retrieved from the Internet <URL:http://dx.doi.org/10.1590/S1517-83822004000300001> *
TREVISAN, M. T. S. ET AL.: "Characterization of the volatile pattern and antioxidant capacity of essential oils from different species of the genus Ocimum", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 54, 2006, pages 4378 - 4382, XP055471379, Retrieved from the Internet <URL:DOI:10.1021/jf060181+> *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MA64168A1 (fr) * 2024-02-15 2025-08-29 Université Sidi Mohammed Ben Abdellah Formulation d’antioxydants hybrides : mélanges d’huiles essentielles et antioxydants chimiques

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