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WO2018147718A2 - Compositions de péricarpe de cacao et procédé de production de celles-ci - Google Patents

Compositions de péricarpe de cacao et procédé de production de celles-ci Download PDF

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Publication number
WO2018147718A2
WO2018147718A2 PCT/MX2018/000012 MX2018000012W WO2018147718A2 WO 2018147718 A2 WO2018147718 A2 WO 2018147718A2 MX 2018000012 W MX2018000012 W MX 2018000012W WO 2018147718 A2 WO2018147718 A2 WO 2018147718A2
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WIPO (PCT)
Prior art keywords
flour
composition
pericarp
cocoa
food
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PCT/MX2018/000012
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English (en)
Spanish (es)
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WO2018147718A3 (fr
WO2018147718A8 (fr
Inventor
Guillermo Ceballos
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Guillermo Ceballos
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Application filed by Guillermo Ceballos filed Critical Guillermo Ceballos
Priority to CA3091105A priority Critical patent/CA3091105A1/fr
Publication of WO2018147718A2 publication Critical patent/WO2018147718A2/fr
Publication of WO2018147718A3 publication Critical patent/WO2018147718A3/fr
Priority to US16/538,659 priority patent/US20190357560A1/en
Publication of WO2018147718A8 publication Critical patent/WO2018147718A8/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C4/00—Crushing or disintegrating by roller mills

Definitions

  • the invention relates to economically advantageous uses of the pericarp of the Theobroma cacao plant pod and edible products and compositions derived from this material.
  • the pericarp of the cocoa pod is typically a residual product in the production of cocoa beans and the methods described here make use of what would once be discarded cocoa material.
  • the invention employs the pericarp of the sheath and its commercial use in the production of a dietary supplement or food ingredient.
  • the pericarp material can be used to make a topical cosmetic composition, and in an example a topical cream, which can deal with coloration, wrinkles, and fine lines on the skin, and another skin condition.
  • Theobroma cacao pericarp is an agricultural byproduct generated in abundance in plantations and farms when mature cocoa beans or seeds are removed in the pod processing.
  • the term CP is used here because it is a specific term defined in plant biology and refers to the outer tissues of the cocoa pod.
  • Cuatrecasas, J., cocoa and Its Allies A Taxonomic Review of the Genus Theobroma, Contributions from the United States National Herbarium (Washington DC) 35, part 6. 1964.
  • the pericardium surrounds the cocoa bean and the pulp of the surrounding seed .
  • cocoa shell the cocoa shell, and the cocoa pod
  • cocoa shell the cocoa shell
  • cocoa pod the cocoa pod
  • these terms are confusing and frequently used to refer to cocoa bean structures, such as the shell of the seed.
  • the seed cover is part of the whole cocoa beans that have typically been fermented and dried. This seed material is not the pericardium. Seed material can often be referred to as a shell, cocoa bean shell, pod, shell or cover material in the scientific literature and in patent documents.
  • the cover of the seed is removed from the grain of the seed either before or after roasting grain and before starting the manufacture of chocolate. Therefore, to avoid confusion, the term CP (pericarp of Theobroma cacao) in this invention.
  • CP is a main residual product of cocoa bean production on farms or plantations, and therefore for the cocoa bean production industry (Yapo, BM et al. Adding valué to cocoa pod husks as a potential antioxidant -dietary fiber source. Ana. J. Food Nutr. 1, 38-46. 2013 Karim et al., Phenolic composition, antioxidant, anti-wrinkles and tyrosinase inhibitory activities of cocoa pod extract.
  • CP cocoa pericardium
  • the total phenolic content of the cocoa pod shell sheath is 46.4 ⁇ 0.04 mg of gallic acid equivalents / g, which shows that it is a rich source of phenolic compounds that could be used instead of being discarded (Karim et al., 2014).
  • the invention addresses these deficiencies and provides compositions produced from the CP material that can be used in human and animal consumption.
  • the methods of the invention can be used to produce a food supplement or a food ingredient which, when consumed regularly, advantageously leads to a dramatic reduction of blood triglyceride levels, and a beneficial improvement in both LDL and HDL levels.
  • methods to treat subjects with the CP dietary supplement or ingredient results in weight loss and improvements in muscle strength.
  • the CP material is used to make a topical cosmetic composition or a topical cream that can be used to treat discoloration, wrinkles, fine lines or other skin conditions.
  • the invention provides a new source rich in beneficial cocoa-derived compounds, such as antioxidants, polyphenols, and flavonoids.
  • this invention provides methods for treating humans and animals to improve the levels of various blood markers associated with diseases and / or improved health.
  • the invention encompasses commercially advantageous methods for producing a food supplement, ingredient, or functional food made at least in part from the pericarp material of the cocoa pod.
  • the "pericarp" is distinguished by three layers: the exocarp or outer skin of the sheath; the thick white mesocarp just below the exocarp; and a thin translucent inner layer called endocarp (see Figure 1).
  • pericardium Collectively these layers comprise the outer part of the fruit or pod of cocoa and collectively are referred to as pericardium. Cocoa beans or seeds and the outer layer or membrane surrounding the seeds is different from the pericardium. The seeds or grains are also surrounded in the pod by a mucilaginous pulp material, which, again, is different from the pericardium.
  • Cocoa nuggets the part of the seeds used in making chocolate, are surrounded by the cocoa shell, and the cocoa nuggets and shell are not part of the pericarp.
  • the invention includes a method for the preparation of a "flour" food composition ingredient of the CP.
  • the method comprises isolating the pericardium material from the cocoa pods, where the pericardium material is free of cocoa beans and pulp, forming a paste and drying the pericardium paste, and then crushing the dry material into a type product. flour or processing it in another food ingredient, such as a powder, paste, or extract.
  • the method employs a freeze-drying step under vacuum pressure until the pericardium material has a humidity level of 10% or less, 8% or less.
  • the method employs a microwave drying step until the pericardium material has a humidity level of 10% or less, or 8% or less, or 5% or less.
  • the pericarp material can be milled to obtain a pericarp meal with a particle size of less than 0.500 mm, or less than 0.425 mm.
  • the invention may include the measurement of the polyphenol content, the total flavonoid content, and / or the antioxidant capacity of the pericarp material or the flour or food ingredient composition. In this way, the invention allows the production of compositions and the monitoring of advantageously high beneficial levels of flavonoids and polyphenol is derived from cocoa in those compositions.
  • the invention encompasses methods for improving the anti-oxidation capacity of the cocoa bean shell material comprising the isolation of the pericarp material from the cocoa pods after harvesting the cocoa beans from the pods of such so that the pericarp material is substantially free of cocoa beans and pulp material, then dry the pericarp material at a humidity level of 10% or less, or 8% or less.
  • the dried material is then crushed to form a flour composition or other food ingredient.
  • the drying method can be selected from one or more of vacuum freeze drying, oven heating, and microwave treatment.
  • the methods may further comprise measuring the activity of the polyphenol oxidase of the pericarp material or of the flour composition or the food ingredient.
  • the invention includes prophylactic methods and methods for treating a human subject and / or animals by providing a CP ingredient derived only from the pericarp of the sheath, and administering the ingredient daily or multiple times per day.
  • the severely optimally delivered amount will include sufficient of the pericarp-derived cocoa composition to deliver approximately 12.5 mg of the equivalent measured total cocoa flavonoids of (-) -epicatechin per dose.
  • Other amounts, doses and administration regimens can also be used and adopted.
  • the antioxidant capacity of cocoa-derived material improves the physiological markers associated with certain disease conditions.
  • one of the following markers or measurements can be used: triglyceride levels; LDL levels; glucose levels, ratio of LDL / HDL, body mass index; muscle mass; or triglyceride / HDL ratio. Accordingly, daily treatments with beneficial cocoa-derived compounds, or cocoa pod shell pericarp flour described herein, can advantageously improve health or prevent disease.
  • the methods for preparing ingredients and compositions may result in a flour-like composition, a paste, and / or an extract of CP.
  • Various extraction methods are known in the art and may include the use of chemicals and solvents approved for food.
  • Administration of the ingredients or compositions can be done with any suitable carrier, in solid or liquid form such as tablets, capsules, powders, soft gels, solutions, suspensions, emulsions, ointments, or creams.
  • the ingredient or composition can also be administered as a food supplement or as a functional food ingredient.
  • An extract of the pericarp or flour material can be used alone or in combination with one or more other plant extracts to produce a composition optimized for a particular functional effect.
  • an extract composition can be formulated with one or more other dietary nutrients, such as vitamins, minerals, amino acids, etc., to provide a functional or nutritional supplement for the desired health effect.
  • these ingredients may be combined with necessary binders, excipients, preservatives, colors and the like known in the industry or commonly used or described in similar products in order to produce a tablet, capsule, pill, liquid, cream, powder, or suitable food ingredient. As indicated, some of its ingredients or compositions can also be used for topical treatments or used in cosmetic products.
  • the CP flour composition can be used in a topical cosmetic composition, and in a Example a topical cream.
  • the various CP compositions described herein may be mixed with a cosmetically acceptable carrier, which may include purified water, oils, alcohols, glycols, other cosmetically acceptable components available, and combinations thereof.
  • Topical cosmetic compositions and methods for using them employ CP flour present in a range of about 0.1% to 1% by weight, or 0.05% to 1% by weight, or 0.05% to 5% by weight, for example.
  • the topical cosmetic composition may also include additional ingredients such as penetration enhancers, humectants, lubricants, pharmaceutically active agents, color agents, fragrances, preservatives, antioxidants, chelators, neutralizers, amino acids, anti-inflammatory agents, anti-inflammatory agents.
  • additional ingredients such as penetration enhancers, humectants, lubricants, pharmaceutically active agents, color agents, fragrances, preservatives, antioxidants, chelators, neutralizers, amino acids, anti-inflammatory agents, anti-inflammatory agents.
  • irritants irritants, anti-adhesive agents, astringent, binders, catalysts, stabilizers, emollients, emulsifiers, surfactants, cell signaling agents, retinols, essential oils, plant / botanical extracts, conditioners, film formers, gel-forming agents, agents foaming agents, scrubs, vitamins, minerals, pH adjusters, proteins, peptides, tactile enhancers, saccharides, solvents or any combination thereof.
  • topical skin care composition can be formulated as a cream, lotion, serum, facial cleanser, tonic, eye cream. sun block, bar, spray, impregnated personal care device, impregnated wipes, gel, fluid / liquid, soap, oil, butter, scrubber, cleanser, mask, concentrate, or any other form known in the art.
  • the present invention includes a topical skin care composition
  • a topical skin care composition comprising a CP flour composition and a cosmetically acceptable carrier together with one more of the following: (a) a source of bio-retinol (b) a Retinol-like activity source; (c) a source of sodium hyaluronic acid or other cosmetically active acid; (d) a source of a moisturizing saccharide complex; (e) a source of ascorbic acid; and (f) a source of antioxidant components.
  • a topical cosmetic composition according to the principles of the invention or the following examples applies to the skin, such as to the hands or face, which may have, for example, but is not limited to wrinkles. , fine lines, an uneven tone, loss of firmness, rough surface, dark circuits, boleas under the eyes, sun damage, redness, dryness, irritation, elongated ports and combinations of all or some of the above.
  • the topical cosmetic composition can be applied to the skin to prevent the occurrence of several of the problems described above.
  • the invention includes methods for the treatment and prevention of skin conditions. using a CP flour composition in a cosmetically acceptable carrier. Such methods include the daily use of the topical cosmetic composition on the skin, and the use of multiple times during a day, for a period of time such as four weeks or more.
  • Figure 1 is a top view of a cross-sectional image of a Theobroma of cocoa pod showing the layers of plant matter and the relative vexation of the seeds, the exocarp, mesocarp, and endocarp (Cuatrecasas, J. 1964).
  • the "pericarp” is distinguished by three layers; the exocarp or outer skin; the thick white mesocarp just below the exocarp; and a thin translucent inner layer called the endocarp. Collectively these layers comprise the outer part of the fruit and are of maternal origin. These seeds are surrounded by mucilaginous pulp material, and both the seeds and the pulp are not part of the pericarp.
  • Figure 2 is a schematic showing a side cross-sectional view of a cocoa pod Theobroma that It lists the location of the seeds, exocarp, mesocarp, and endocarp.
  • FIG 3 shows the total phenolic content (TPC) and the total flavonoid content (TFC) of fresh and dried CP flour prepared by different methods: OHD - oven-dried heat ; MWD - microwave dried; and FD-freeze drying.
  • the total phenolic content is expressed as mg of gallic acid equivalent / 100 g of dry sample mass (DM) and the total flavonoid content is expressed as mg of equivalent of (-) -epicatechin / 100 g dry sample mass.
  • the levels in the graphs with different letters are statistically significant (p ⁇ 0.05).
  • Figure 4 shows the changes in grip strength after eight weeks of placebo use or experimental cookie treatment (cookies) (placebo cookies and cookies containing CP flour). There is a positive and significant increase in strength with the regular treatment of CP flour.
  • Figure 5 illustrates an example of the wrinkles observed on the back of a volunteer's hand before the application of the CP-based skin cream and after four weeks of local application.
  • Figure 6 summarizes the changes observed in the total height of wrinkles on the back of the hand observed in subjects exposed to four weeks of either a placebo or a skin cream based on CP. As you can tell A statistically significant reduction in the total height of wrinkles is noted in subjects treated with PC.
  • Figure 7 summarizes the observed changes in the color of the back of the hand noted in subjects exposed to four weeks of either a placebo or a CP-based skin cream. As can be seen, a statistically significant reduction in the color of the back of the hand is observed in subjects treated with PC.
  • the invention in one aspect generally encompasses a method of producing and using a food ingredient of specific parts of the CP material.
  • the ingredient which can be formed as a flour for baking or food manufacturing, can be used to produce edible products and that promotes health, such as wafers, baked cookies, pastelee, and similar products.
  • the ingredient can also be used as a supplement to be added to other food products or as a dietary supplement in the form of a pill or formulated.
  • the preferred way to use the pericarp material is a flour-like composition that is capable of being used with a food ingredient or in a food product, such as a baked food.
  • the invention is not limited to this preferred form or use.
  • the compositions or extracts of the CP material of the invention can also be used as a nutritional supplement.
  • the compositions can be introduced in a base carrier or on a carrier.
  • the nutritional supplement can be included in a capsule, typically a water soluble capsule, but could be dispersible in water, thus releasing the nutritional supplement once it is mixed with water.
  • a capsule could also comprise one or more of a gum, such as acacia gum and gum arabic, methylcellulose gum, dextrin, gelatin, caffeine, milk powder, skim milk powder, soy protein, vegetable protein, or other protein .
  • the food supplement may be carried in a granular, flake or particulate carrier, which could again be one or more of a gum, such as acacia gum, gum arabic, dextrin, methylcellulose gum, gelatin, soy, vegetable protein, legume seed protein, soy milk, soy milk powder, soy protein, caffeine, vegetable gum, cellulose, starch, sugar, glucose, and / or maltodextri ⁇ a.
  • the dietary supplement that uses the CP material can be provided in a tablet form to be consumed once or several times per day.
  • the dietary supplement comprises a portion of a single tablet, each serving suitable to be consumed one or three or more times a day, for example, in, before, or between foods as appropriate.
  • a Pharmaceutical composition containing at least one extract of the cocoa polyphenol of the pericarp material described herein, in an amount sufficient to obtain the desired effect on a subject this composition may be a tablet, a liquid, capsules, soft capsules, paste , or pill, gum, or a drinkable solution or emulsion, a dry oral supplement, or even a wet oral supplement.
  • the pharmaceutical composition may also contain carriers and excipients that are suitable for supplying the logically active compounds of cocoa, as well as other compounds of a different nature. The carrier / excipient class and its amount will depend on the nature of the cocoa extract or cocoa compounds or substance used and the desired mode of delivery and / or administration.
  • cosmetic or cosmeceutical compositions can be produced from the CP material described herein.
  • a topical form may be a solution, emulsion, serum, skin and / or hair cleanser, body shampoo, body scrubber, soap bar, liquid soap, shampoo foam, deodorant, skin care preparation and / or hair, foam, mus, cream, lotion, ointment, balm, bar, gel, pump spray, spray spray, and combinations thereof.
  • the cosmeceutical compositions of this invention can be used in foams in personal care applications such as soap dish, shampoos, skin cleansers. oral and similar products.
  • the estimation compositions in this way may also comprise cosmetically acceptable carriers to act as a diluent, dispersant or carrier of the CP ingredients or extracts.
  • the carrier may be one selected to facilitate the distribution and absorption of cocoa-derived compounds when the composition is applied or administered.
  • Vehicles other than or in addition to water may include emollients, solvents, humectants, thickeners, powders and liquid or solid perfumes.
  • Step 1 Production of a CP paste
  • Faso 2 Methods for drying the CP paste
  • One or more of three methods can be used to dry the CP paste. The samples were dried using:
  • Step 3 Screening and grinding dry pasta to produce cocoa pericarp flour
  • the dried cocoa pericarp paste was finely ground using a Cunill luxo mill and sieved to obtain:
  • Fine pericarp flour with a particle size of ⁇ 0.425 mm Fine pericarp flour with a particle size of ⁇ 0.425 mm.
  • Thick pericarp flour with a particle size of> 0.425 mm.
  • Example 2 Characterization of pericarp flour samples
  • the CP paste has a moisture content of 87.4 ⁇ 0.56%.
  • the drying process reduces the water content to 4.6-7.8% (see Table 1).
  • the results indicate that when the freeze-drying methodology is used, a lower moisture content is obtained compared to drying the conventional or microwave paste.
  • the moisture content of pericarp flour showed statistical differences (p ⁇ 0.05) between the three drying methods used.
  • Water activity (Aw) and the pH of dry pericarp flour are important parameters related to the deterioration and degradation of the product.
  • the pH values were similar between the drying methods used, resulting in a pH in the range of 5.57 - 5.7 (Table 1).
  • the activity of the dried pericarp flour gua had low values in the range of 0.252 (freeze drying) to 0.543 (microwave), showing differences statistics among them (p ⁇ 0.05) (Table 1).
  • the microwave drying method presented the highest humidity and values Aw, these are below the safe storage limit conditions that prevent enzymatic and microbiological deterioration, indicating that any of these three Drying methods can be used if only the conservation of CP flour is considered.
  • the color evaluation of these flour samples can be conducted at room temperature using a color reader (CR-10, Konica-Minolta Sensing Inc., Osaka, Japan), the measured parameters were L * for luminosity; C * for chrominance; A * for red; B * for yellow, the total color difference ( ⁇ ) between fresh cocoa and dry pericarp flour was determined using an equation.
  • ⁇ indicates the magnitude of the color difference between the fresh and dry samples.
  • the color composition obtained from the three drying methods observed is presented in Table 2. Evaluation of flour color showed that the method of drying the cocoa pericarp flour used had significant effects, the main changes after drying were they give in Tone * and b * values, with an increase significant compared to the fresh pericarp sample which indicates the degradation of the original color by changing it to a more yellowish brownish color.
  • the dried CP flour by means of the three different drying methods showed a large ⁇ of the fresh pericarp sample (> 20), which indicates a total color tone change, which can be seen with the naked eye. Freeze drying and as a result the greater color change of the pericarp between the drying methods.
  • the color results after drying treatments are important since the color changes could affect the sensory properties of the CP flour, limiting its use as a food ingredient, and also directly related to changes in the composition of the samples separated.
  • the color difference ( ⁇ ) is calculated using fresh pericarp cocoa flour (Fresh) as a reference.
  • the biochemical evaluation of flour extract from CP can use the determinations of the total phenolic or flavonoid content or the antioxidant activity of the method described by Mart ⁇ nez et al. (2012) with modifications.
  • 500 mg of fresh and dried CP flours were stirred at room temperature for 60 minutes with 20 ml of acetone-water-acetic acid (70: 29.5: 0.5). These samples were centrifuged at 3,500 g, 15 min at 4 ° C and the supernatants were kept at -20 ° C until use.
  • Total phenolic content was determined using the Folin-Ciocalteu reaction.
  • a volume of 0.3 ml of the flour extracts was poured in triplicate into test tubes, adding 2.5 milliliters of Folin-Ciocalteu reagent (diluted 1:10 double distilled water) and 2 ml of sodium bicarbonate solution (7.5% p / v).
  • the tubes were shaken and mixed rapidly using a vortex shaker, covered with for film and incubated at 50 ° C for five minutes.
  • the absorption at 760 nm was measured with a Genesys 10 UV spectrophotometer.
  • the concentration was determined using standard gallic acid curves and the results were expressed as milligrams of gallic acid equivalents (GAE) / g dry mass (mean ⁇ SD).
  • the total polyphenol (TPC) content of the CP flour samples are shown in Figure 3.
  • the poly phenolic content was different (p ⁇ 0.05) between the three drying methods used. The highest concentration was found in freeze dried CP flour followed by microwave drying and the lowest by conventional oven drying. Freeze-drying probably caused the retention of the higher phenolic content since the drying method does not use heat to dry the samples, while with conventional oven drying, the oxidative and thermal declaration or interlacing of the polyphenols with pericarp structures probably increases given the long duration of heat treatment.
  • the microwave drying process retained a considerable amount of phenolic compounds (a few milligrams below freeze drying) since it applies a short heating time, therefore, reducing thermal degradation.
  • the total flavonoid content can be determined following the method described by Maleyki & Iemail, 2010. 1 ml of cocoa pericarp flour extract and 0.3 ml of NaNO 2 (0.5%) was added. The mixture was reacted for five minutes after addition of 0.3 ml of AIC1 3 6H2O (10%). The mixture was stirred and allowed to react for six minutes. 2 ml of 1 M NaOH was added and the total volume was adjusted to 10 ml with water. A UV spectrophotometer was used to read absorbance 510 no. TFC was calculated with a calibration curve using (-) - epicatechin and expressed as equivalents of (-) - epicatechin / g dry mass.
  • Flavonoid content was different (p ⁇ 0.05) among the three drying methods used. The highest concentration was found in freeze dried cocoa pericarp flour followed by microwave drying and the lowest by conventional oven. The microwave drying process retained a considerable amount of flavonoid.
  • the antioxidant activity can be determined by the radical scavenging properties of the flour samples, evaluated using the method previously reported by Brand-Williams et al, with some modifications.
  • a stock solution was prepared by dissolving 24 mg of DPPH (2,2-diphenyl-l-picrylhydracil) with 100 ml of methanol and then storing at -20 ° C until necessary.
  • the DPPH solution was obtained by mixing 10 ml of stock solution with 45 ml of methanol until an absorbance of 1.1 ⁇ 0.02 units at 515 nm was obtained using the spectrophotometer.
  • the CP flour extracts (0.150 ml) were allowed to react with 2.85 ml of the DPPH solution for 2 h in the dark. The absorbance at 515 nm was measured using a UV-VIS spectrophotometer.
  • the radical DPPH radical scan rate of the samples was calculated using the following equation:
  • A_blanco is the solvency of the solvent
  • Ajnuestra is the absorbance of the samples of the samples.
  • the standard curve was linear between 25 and 800 uN of the antioxidant Trolox synthetic.
  • the results express in ⁇ Trolox equivalent (TE) / g dry mass on average of the three replicates.
  • CP flour exhibits a dose-dependent antioxidant activity according to the DPPH test (regardless of the method used to approach it) with a positive and significant correlation, freeze drying (R2-0.9786), conventional drying (R2-0.9561) and microwave drying (R2-0.99633).
  • CP flour extracts 150 ⁇ were allowed to react with 2850 ⁇ of ABTS + solution for 2 h in a dark condition and then absorbency was measured at 734 nm.
  • the standard curve was linear between 25 and 800 ⁇ M of synthetic antioxidant Trolox.
  • the results express in uM equivalent Trolox (TE) / g dry mass.
  • the results of the ABTS test are shown in Table 3.
  • the drying methods generated a significant increase (p ⁇ 0.05) in the antioxidant activity with freeze drying of the CP flours that produced the highest values.
  • the highest antioxidant activity may be related to a better level of extraction of the antioxidant compounds from the pericarp matrix using this method.
  • Example 3 Clinical eight week clinical regimen using human subjects.
  • a placebo-controlled clinical trial can be used to use a baked biscuit food product to demonstrate the beneficial effects of pericarp meal consumed by humans and animals.
  • Several clinical endpoints can be considered, including: body weight; body mass index (BHI); abdominal circumference; body fat; muscle mass; blood triglycerides ( ⁇ ); Blood glucose; blood cholesterol; LDL cholesterol in blood; HDL cholesterol in blood; TG / HDL ratio; LDL / HDL ratio; and clamping force of the left hand.
  • Subjects were recruited under the following criteria: Men and women aged 20 to 60 years; BMI of> 25 kg / m 1 at ⁇ 29.9 kg / m a ; blood triglycerides 150 - 350 mg / dL. Subjects excluded by any of the following: type 2 diabetes mellitus; dyslipidemia; hypertension; cardiovascular diseases; subjects treated with hypolipidemic drugs, metformin or steroids; pregnancy or surgery in the last six months; lupus; arthritis; hypothyroidism; HIV or anti-retroviralee treatment; consumers of alcohol or tobacco; and a history of allergy to chocolate or cocoa components.
  • the placebo group received control biscuits ( ⁇ 4 g and 14 Kcal) twice a day, once in the morning and joining in the afternoon, before meals.
  • Subjects in the experimental group received cookies supplemented with CP flour ( ⁇ 4 g and 14 Kcal) containing 12.5 mg of total flavonoids measured in equivalents of (-) -epicatechin, twice a day, once in the morning and once in the afternoon , before food. Subjects, scientists and clinical laboratory technicians did not have access to treatment groups.
  • the holding force of the left hand can be evaluated before and after placebo treatment or with cookies containing CP flour with a dynamometer (Camry Grip Strength Dynamometer, City of Industry, CA). Subjects were instructed to apply as much force as they could. The bow was repeated three times (30 seconds between tests), the highest value was recorded. Differences at the beginning and at the end of the study (eight weeks) were compared in both groups.
  • the following pertains to the manufacture and use of topical cream using cocoa pericarp flour
  • control cream control cream
  • CP cream CP flour

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Abstract

Le péricarpe de la cabosse de cacao (CP) est utilisé pour produire un ingrédient alimentaire, une farine, au moyen des procédés à chaleur convective ou sèche par congélation et/ou séchage par micro-ondes. Les propriétés physiques et technologiques observées du péricarpe de la cabosse de cacao (CP) sec dévoilent son application possible en tant qu'ingrédient dans des produits alimentaires manufacturés. Les niveaux de composés bioactifs augementent significativement dans les échantillons du péricarpe de la cabosse de cacao (CP) sec en comparaison avec des matières premières, notamment dans le cas des procédés de séchage par congélation. L'utilisation commercialement avantageuse de la matière résiduelle de la cabosse de cacao peut s'appliquer dans des traitements destinés aux humains et animaux afin d'améliorer les mesures antropométriques ou les marqueurs cardiométaboliques du sang et d'améliorer la composition et la masse du corps. Les modalités de traitement des humains et animaux comprennent l'administration orale pour diminuer la proportion de LDL/HDL ou la proportion de triglycérides/HDL ou l'administration aussi bien topique que cosmétique pour traiter des lignes minces, des rides, la décoloration cutanée et d'autres affections cutanées.
PCT/MX2018/000012 2017-02-13 2018-02-13 Compositions de péricarpe de cacao et procédé de production de celles-ci WO2018147718A2 (fr)

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CA3091105A CA3091105A1 (fr) 2017-02-13 2018-02-13 Compositions de pericarpe de cacao et procede de production de celles-ci
US16/538,659 US20190357560A1 (en) 2017-02-13 2019-08-12 Compositions from cacao pericarp and methods of producing and using them

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US201762458408P 2017-02-13 2017-02-13
US62/458,408 2017-02-13
MXUS62/458,408 2017-02-13

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BE1027210B1 (nl) * 2019-09-20 2020-11-17 Cabosse Naturals Nv Cacaopeulschilpoeder, werkwijze voor de bereiding en het gebruik in voedings-, farmaceutische en cosmetische samenstellingen
BE1027209B1 (nl) * 2019-09-20 2020-11-17 Cabosse Naturals Nv Proces om componenten van cacaopeulschillen en cacaoplacenta te extraheren, en om daarvan verkregen cacaovrucht-oplosbaar extract te gebruiken en zijn toepassingen
BE1027685B1 (nl) * 2020-04-17 2021-05-11 Puratos Voedingssamenstelling omvattende het omhulsel van cacaobonen
BE1027918B1 (nl) * 2020-11-16 2021-07-16 Puratos Voedingssamenstelling omvattende het omhulsel van cacaobonen
WO2022031596A1 (fr) * 2020-08-04 2022-02-10 Intercontinental Great Brands Llc Produits comestibles

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EP1856981B1 (fr) * 2005-02-21 2010-06-02 Si O Si Alimentos, S.A. de C.V. Procede d'obtention d'avocat en poudre

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1027210B1 (nl) * 2019-09-20 2020-11-17 Cabosse Naturals Nv Cacaopeulschilpoeder, werkwijze voor de bereiding en het gebruik in voedings-, farmaceutische en cosmetische samenstellingen
BE1027209B1 (nl) * 2019-09-20 2020-11-17 Cabosse Naturals Nv Proces om componenten van cacaopeulschillen en cacaoplacenta te extraheren, en om daarvan verkregen cacaovrucht-oplosbaar extract te gebruiken en zijn toepassingen
BE1027685B1 (nl) * 2020-04-17 2021-05-11 Puratos Voedingssamenstelling omvattende het omhulsel van cacaobonen
WO2021209609A1 (fr) * 2020-04-17 2021-10-21 Puratos Compositions alimentaires comprenant de la coque de cabosse
CN115426899A (zh) * 2020-04-17 2022-12-02 普拉托斯有限公司 包含可可豆荚壳的食品组合物
WO2022031596A1 (fr) * 2020-08-04 2022-02-10 Intercontinental Great Brands Llc Produits comestibles
CN115802906A (zh) * 2020-08-04 2023-03-14 洲际大品牌有限责任公司 可食用产品
BE1027918B1 (nl) * 2020-11-16 2021-07-16 Puratos Voedingssamenstelling omvattende het omhulsel van cacaobonen

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