WO2000018254A2 - Method of protecting heat- or oxygen-labile compounds to preserve activity and bioavailability - Google Patents
Method of protecting heat- or oxygen-labile compounds to preserve activity and bioavailability Download PDFInfo
- Publication number
- WO2000018254A2 WO2000018254A2 PCT/US1999/022427 US9922427W WO0018254A2 WO 2000018254 A2 WO2000018254 A2 WO 2000018254A2 US 9922427 W US9922427 W US 9922427W WO 0018254 A2 WO0018254 A2 WO 0018254A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- compound
- oxygen
- solution
- labile
- heat
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
Definitions
- the invention relates to a method of protecting heat-labile and/or oxygen-labile compounds and, more specifically, to heat- and/or oxygen-labile compounds that are coated to protect the activity of the compounds or the labile component of a food or feedstuff, particularly following extrusion, without sacrificing the bioavailability of the compounds upon ingestion 2 Background of the Art
- Encapsulation of the active compounds protects them against oxygen degradation not only through physical protection from contact with oxygen, but also by protecting them against interaction with oxidizing agents and free-radical initiators that may be present in the substrate, such as a food product, to which the encapsulated compounds have been added
- oxidizing agents and free-radical initiators that may be present in the substrate, such as a food product, to which the encapsulated compounds have been added
- polyvalent metal ions such as iron, copper, manganese, and chromium
- the presence of these oxidizing agents ordinarily accelerates the oxygen degradation of the unprotected active compounds, particularly if elevated temperatures or pressures are present
- encapsulation of the active compounds will protect them from radical initiators
- encapsulation of the active compounds serves another purpose Certain of these active compounds, such as lutein, are not oxidizing agents or free-radical initiators themselves, but upon degradation become oxidizing agents or free-radical initiators.
- the process of coating of the known oxidizing agents or free-radical initiators that may be added to the product containing the labile compounds.
- the process of the present invention may be used either directly to protect the labile compounds themselves or indirectly by limiting the activity of oxidizing agents and free-radical initiators.
- the compounds, either the labile compounds or the oxidizing agents or free-radical initiators, or both, being added to the product are subject to coating to provide the protective effect.
- the invention consists of a method of encapsulating heat- and/or oxygen-labile compounds with a protective coating that will limit the loss in activity of the compound during processing, particularly extrusion, and storage of a food product containing the encapsulated compound while maintaining a high degree of bioavailability of the compound throughout the shelf life of the food product and when the food product is ingested.
- oxidizing agents or free-radical initiators including compounds which release or become such oxidizing agents or free-radical initiators upon degradation, are encapsulated with a protective coating.
- the invention allows for the supplementation of food products with heat- and/or oxygen labile compounds in combination with other desirable supplements, such as minerals, which are normally antagonistic.
- An aqueous solution of sodium alginate is prepared and the compound to be protected is added.
- One or more ancillary polymeric compound such as carrageenan, locust bean gum, and gelatin are used to improve the encapsulation.
- the solution is sprayed onto a bath of calcium chloride solution, forming calcium alginate beadlets in which are dispersed a volume of the solution including the protected compound.
- the beadlets are separated and dried.
- the beadlets exhibit enhanced stability of the protected compounds through the extrusion process.
- Fig. 1 is a graphical representation of the loss in lutein and ⁇ -carotene at various
- Fig. 2 is a graphical representation of oxygen absorption of beadlets protected by gelatin and the process of the present invention.
- Fig. 3 is a graphical representation of the levels of lutein remaining in beadlets of the lutein and protected by highly cross-linked gelatin, 50% cross-linked gelatin, and the process of the present invention before and after exposure to 50 psi oxygen in an oxygen bomb at standard temperature for 100 hours.
- the piesent method of forming encapsulated biologically active compounds compnses the steps of dissolving sodium algmate in water at room temperatui e to produce a solution of sodium algmate Added to the solution is an ancillary polymeric compound, such as gelatin Other ancillary polymeric agents, such as carrageenan, locust bean gum, guar gum, or the like may be added to the solution or substituted in whole or m part for the gelatin
- the biologically active compound(s) are also added to the solution
- the mixture is sprayed onto an aqueous bath having a source of calcium ions, such as dissolved calcium chloride
- the beadlets that aie formed are filteied out of the solution and dried
- the ranges of the sodium alginate, ancillary polymeric mate ⁇ al(s), and biologically active compound(s) to be added m the solution are provided on a total dry mattei weight basis
- Amounts of algmate less than the recited range do not lesult in satisfactory beadlet formation
- Amounts of algmate in excess of the recited range do not have satisfactory oxygen impermeability
- Amounts of gelatin less than the recited range result in a beadlet with unsatisfactory oxygen permeability and amounts m excess of the recited range mterfei e with formation of the algmate web or substrate
- Amounts of the biologically active compound(s) below the recited range will not adversely affect the effectiveness of protecting and dehveimg a biologically available compound, but are not likely to be commercially feasible in that an excess amount of protective mate ⁇ al is utilized
- Amounts of the biologically active compound(s) greater than the recited range may mterfei e with formation of an effectively protective beadlet and will adveisely affect the economy of the piocess by increasing the amount of the active compound(s) that is lost dining processing and storage
- the ratio of water to dry ingredients used in the solution necessarily depends on the particular one or combination of ancillary polymeric compounds that are used
- carrageenan is consideiably more viscous at lower concentrations than gelatin
- the ratio falls within a range of between about 15 1 and about 7 1 , watei dry ingiedients, with a preferred range of between about 12 1 and about 8 1 If less than the lecited range of water is used, the viscosity of the solution will start to prevent effective pumping and/oi spraying of the solution If greater than the recited range of water is used, it is difficult to form discrete beadlets
- lutein a carotenoid that is believed to have immune system stimulating effects in dogs, to protect the lutein against degradation du ⁇ ng the extrusion piocess and throughout the shelf life of a food product without adversely affecting its bioavailability upon ingestion of the food product
- Alginate commercially available as alginic acid, sodium salt, commonly called sodium algmate, is a linear polysaccha ⁇ de normally isolated from marine brown seaweed and algae
- the copolymer consists of two uromc acids D-mannuronic acid and L-guluromc acid Alginic acid can be either water soluble oi insoluble depending on the type of the associated salt
- the salts of sodium, other alkali metals, and ammonia are soluble, whereas the salts of polyvalent cations, e g , calcium, are water insoluble
- Polyvalent cations bind to the polymer whenevei there aie two neighbo ⁇ ng guluronic acid residues Accordingly, the polyvalent cations are responsible for the cross-linkmg of both different polymer molecules and different parts of the same polymer chain
- the exchange of calcium ions for sodium ions is carried out under relatively mild conditions In that the method of gelation is based on the availability of guluronic acid residues,
- samples of lutein encapsulated m highly cross-linked gelatin and m model ately cross-lmked gelatin were also prepared according to the following methods A 1000 g sample of FloiaGLO ® 20% Liquid (Kemm Foods) was prepared using the disk method Shell material solutions were made using 25% Gelatin Bloom 300 and 5%
- microspheres were collected on cornstarch, allowed to dry and then sieved After the microspheres were collected, they were cross-linked using glutaraldehyde at 5% of the total weight of gelatin Glutaraldehyde, ethanol and water were combined in the ration of 1 8 1 to prepare the cross-linkmg solution
- the microspheres weie added to the solution and allowed to cross-lmk for an hour They were placed in a water bath and heated for 10 minutes, then harvested and dried
- the resulting extruded product has an initial moisture content of about 25% and is dried between about 15 and 30 minutes at a temperature
- Beta-Carotene 10% from Roche (identified as having beta-carotene finely dispersed in a starch-coated matrix of gelatin and carbohydrates), Beta-Carotene 1 % B from Roche (identified as having beta-carotene finely dispersed in a starch-coated matrix of fish gelatin, fructose, glycerol), and Lucarotin® from BASF (identified as special food-grade beta-carotene containing a minimum of 7% beta-carotene)
- Fig 1 shows the stability of the lutein in the control and by encapsulation using the three techniques
- Oxygen permeability of the three encapsulated lutein products was tested by in an oxygen bomb under 50 psi oxygen for 100 hours with the oxygen bomb kept at room temperature during analysis The results of the tests are set out in Fig 2 and are summarized in Table 1 and Fig 3
- Calcium alginate is a non-thermally reversible and water insoluble polymer
- the gelatin added to the alginate in the present invention does not chemically react with the alginate, either sodium or calcium alginate There is, however, believed to be a degree of physical binding that occurs as the gelatin thermally folds and the alginate cross-links The physical binding that occurs as the gelatin thermally folds and the alginate cross-links.
- the beadlets that are produced are a solid dispersion of the lutein in the encapsulating material.
- the small amount of loss of lutein observed in beadlets of the present invention is believed to be due to surface crystals of lutein that are only thinly covered by the encapsulating material.
- a stabilizing compound, such as an antioxidant may be added to the heat- and/or oxygen- labile compound prior to its addition to the solution of protecting materials to protect further the labile compound.
- the active compound is not chemically altered by the encapsulation process.
- the crystalline lutein used in the specific embodiments is not changed by the process. Throughout the encapsulation process and extrusion of a food product to which the beadlets of encapsulated lutein have been added, the lutein is still present as the discrete lutein crystals that are present in the starting material.
- the amount of sodium alginate can be adjusted through a range to achieve the results desired in specific applications.
- concentration of ancillary polymeric compounds may not be critical for a given application. While gelatin is the preferred ancillary polymeric
- polymeric materials that could be used either alone or in combination with gelatin or each other include albumin, casein or other proteins, carrageenan, guar gum, xanthan gum, or other polysaccharides.
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU61655/99A AU758534B2 (en) | 1998-09-25 | 1999-09-24 | Method of protecting heat- or oxygen-labile compounds to preserve activity and bioavailability |
BR9914070-5A BR9914070A (en) | 1998-09-25 | 1999-09-24 | Method of protecting compounds labile to oxygen and / or heat, and against degradation by oxidizing agents and / or free radical initiators, and, feed to an organism |
JP2000571780A JP3605360B2 (en) | 1998-09-25 | 1999-09-24 | A method for protecting heat- or oxygen-labile compounds to maintain activity and bioavailability. |
EP99948490A EP1115295A4 (en) | 1998-09-25 | 1999-09-24 | Method of protecting heat- or oxygen-labile compounds to preserve activity and bioavailability |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10180398P | 1998-09-25 | 1998-09-25 | |
US60/101,803 | 1998-09-25 | ||
US09/307,414 | 1999-05-08 | ||
US09/307,414 US6146671A (en) | 1999-05-08 | 1999-05-08 | Method and protecting heat-or oxygen-labile compounds to preserve activity and bioavailability |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2000018254A2 true WO2000018254A2 (en) | 2000-04-06 |
WO2000018254A3 WO2000018254A3 (en) | 2000-05-25 |
Family
ID=26798648
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1999/022427 WO2000018254A2 (en) | 1998-09-25 | 1999-09-24 | Method of protecting heat- or oxygen-labile compounds to preserve activity and bioavailability |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP1115295A4 (en) |
JP (1) | JP3605360B2 (en) |
AU (1) | AU758534B2 (en) |
BR (1) | BR9914070A (en) |
WO (1) | WO2000018254A2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007023223A1 (en) * | 2005-08-25 | 2007-03-01 | Virbac Sa | Product for the preparation of enriched animal feed |
WO2008087608A1 (en) * | 2007-01-19 | 2008-07-24 | The Iams Company | Composition and method of stabilized sensitive ingredient |
CN109265711A (en) * | 2018-09-03 | 2019-01-25 | 胡权 | A kind of preparation method of polymer particle |
US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TW201343203A (en) | 2011-12-22 | 2013-11-01 | Pronova Biopharma Norge As | Gelatin/alginate delayed release capsules comprising omega-3 fatty acids, and methods and uses thereof |
MY169231A (en) * | 2013-03-28 | 2019-03-19 | Dsm Ip Assets Bv | Lutein composition suitable for infant food formulations |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4389419A (en) * | 1980-11-10 | 1983-06-21 | Damon Corporation | Vitamin encapsulation |
US5356636A (en) * | 1991-12-14 | 1994-10-18 | Basf Aktiengesellschaft | Stable vitamin and/or carotenoid products in powder form, and the preparation thereof |
US5427935A (en) * | 1987-07-24 | 1995-06-27 | The Regents Of The University Of Michigan | Hybrid membrane bead and process for encapsulating materials in semi-permeable hybrid membranes |
EP0689834A2 (en) * | 1994-07-01 | 1996-01-03 | Willem Jacob Serfontein | Sustained release food or feed supplement containing vitamins and minerals |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5211980A (en) * | 1980-10-03 | 1993-05-18 | Cox James P | Lipid pelletization methods, apparatus and products |
JPS6121070A (en) * | 1984-07-11 | 1986-01-29 | Q P Corp | Food similar to fish roe and its preparation |
US4695463A (en) * | 1985-05-24 | 1987-09-22 | Warner-Lambert Company | Delivery system for active ingredients and preparation thereof |
GB8522963D0 (en) * | 1985-09-17 | 1985-10-23 | Biocompatibles Ltd | Microcapsules |
WO1994013266A1 (en) * | 1992-05-29 | 1994-06-23 | The Regents Of The University Of California | Novel electrostatic process for manufacturing coated transplants and products |
DE19644343A1 (en) * | 1996-10-25 | 1998-04-30 | Privates Inst Bioserv Gmbh | Taste-neutral microcapsules, process for their preparation and their use |
JPH1147581A (en) * | 1997-07-30 | 1999-02-23 | Takasago Internatl Corp | Slow release capsule and its preparation |
-
1999
- 1999-09-24 JP JP2000571780A patent/JP3605360B2/en not_active Expired - Fee Related
- 1999-09-24 BR BR9914070-5A patent/BR9914070A/en not_active Application Discontinuation
- 1999-09-24 AU AU61655/99A patent/AU758534B2/en not_active Ceased
- 1999-09-24 EP EP99948490A patent/EP1115295A4/en not_active Withdrawn
- 1999-09-24 WO PCT/US1999/022427 patent/WO2000018254A2/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4389419A (en) * | 1980-11-10 | 1983-06-21 | Damon Corporation | Vitamin encapsulation |
US5427935A (en) * | 1987-07-24 | 1995-06-27 | The Regents Of The University Of Michigan | Hybrid membrane bead and process for encapsulating materials in semi-permeable hybrid membranes |
US5356636A (en) * | 1991-12-14 | 1994-10-18 | Basf Aktiengesellschaft | Stable vitamin and/or carotenoid products in powder form, and the preparation thereof |
EP0689834A2 (en) * | 1994-07-01 | 1996-01-03 | Willem Jacob Serfontein | Sustained release food or feed supplement containing vitamins and minerals |
Non-Patent Citations (1)
Title |
---|
See also references of EP1115295A2 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007023223A1 (en) * | 2005-08-25 | 2007-03-01 | Virbac Sa | Product for the preparation of enriched animal feed |
WO2008087608A1 (en) * | 2007-01-19 | 2008-07-24 | The Iams Company | Composition and method of stabilized sensitive ingredient |
US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
CN109265711A (en) * | 2018-09-03 | 2019-01-25 | 胡权 | A kind of preparation method of polymer particle |
WO2020048435A1 (en) * | 2018-09-03 | 2020-03-12 | 胡权 | Polymer particles preparation method |
Also Published As
Publication number | Publication date |
---|---|
AU6165599A (en) | 2000-04-17 |
JP2002525090A (en) | 2002-08-13 |
WO2000018254A3 (en) | 2000-05-25 |
BR9914070A (en) | 2001-10-16 |
EP1115295A4 (en) | 2004-12-15 |
AU758534B2 (en) | 2003-03-27 |
EP1115295A2 (en) | 2001-07-18 |
JP3605360B2 (en) | 2004-12-22 |
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