1. A nanoemulsion, said nanoemulsion comprises - guava leaves bioactive extract, - one or more surfactant, - one or more co-surfactant, and - oil.

2. The nanoemulsion as claimed in claim 1, wherein said guava leaves bioactive extract is obtained by making a solution by dissolving guava leaves extract in distilled water for 24 hrs, filtering the solution using whatman filter paper, to remove the residue and collect the filtrate, said filtrate is the guava leaves bioactive extract.

3. The nanoemulsion as claimed in claim 1, wherein said guava leaves bioactive extract is diluted methonolic extract.

4. The nanoemulsion as claimed in claim 1, wherein said surfactant is selected from tween 80.

5. The nanoemulsion as claimed in claim 3, wherein said surfactant is tween 80.

6. The nanoemulsion as claimed in claim 1, wherein said co-surfactant is soy lecithin.

7. The nanoemulsion as claimed in claim 1, wherein said oil is mustard oil.

8. The nanoemulsion as claimed in claim 1, wherein said nanoemulsion comprises guava leaves extract in the range of 91.25 to 93.5 (w/w), one or more surfactant in the range 1.12 to 2.82 (w/w), one or more co-surfactant in the range of 0.37 to 0.94 (w/w) and one or more oil 5 (w/w).

9. The nanoemulsion as claimed in claim 1, wherein said nanoemulsion comprises bioactive extract of guava leaves 93.5 (w/w), one or more surfactant 1.125 (w/w), one or more co-surfactant 0.375 (w/w) and one or more oil 5 (w/w).

10. The nanoemulsion as claimed in claim 1, wherein the ratio of one or more surfactant to one or more co-surfactant is 3:1.

11. The nanoemulsion as claimed in claim 1, wherein the ratio of sum of the surfactant and co-surfactant to oil is in the range of 0.3 to 0.75.

12. The nanoemulsion as claimed in claim 1, wherein the ratio of sum of the surfactant and co-surfactant to oil is 0.3.

13. A process to obtain the nanoemulsion as claimed in claim 1, wherein said process comprises - preparing bioactive extract of guava leaves by- • washing the guava leaves and drying, • grinding the dried guava leaves into fine powder, • taking 200g of diluted methanol (1:1 v/v) and adding into the 100g of guava leaves powder to obtain bioactive solution of guava leaves, • keeping the methanolic solution of guava leaves for 48 hours, followed by ultrasonication for 2 hour, • drying the ultrasonicated solution at 90? for 6 hours to obtain bioactive extract of guava leaves; - mixing the surfactant and co-surfactant is specific ratio; - adding the bioactive extract of guava leaves in the mixture of surfactant and co-surfactant to obtain continuous phase; - heating the continuous phase at 40? for 15 minutes and then homogenizing at 4000 rpm for 30 minutes to obtain homogenized continuous phase; - heating mustard oil at 40? for 15 minutes; - adding the heated mustard oil in the homogenized continuous phase drop by drop; - probe sonication of mixture of homogenized continuous phase and mustard oil for15 mins to obtain the nanoemulsion.

14. A process to obtain the nanoemulsion as claimed in claim 13, wherein said ratio of one or more surfactant to one or more co-surfactant is 3:1.

15. Churros prepared by using Guava leaves bioactives extract of claim 2, said churros comprises Guava leaves bioactives extract of claim 2: 30ml Refined flour: 125g Baking powder: 1g Vanilla extract: 5g Sugar: 15g Salt: 3g Olive oil or vegetable oil : 20ml Vegetable oil for frying: 500ml Water: 250ml Granulated sugar: 100g Ground cinnamon: 4g - A process to obtain churros as claimed in claim 15, said process comprises - In a medium bowl whisk sugar and cinnamon together and set aside until ready to use, - In a medium saucepan add water, olive oil, sugar and salt, and place over medium-low heat and bring to a boil, - Remove from heat and stir in vanilla extract, - Add flour, guava leaves bioactive extract and baking powder and stir until well combined and smooth to prepare a dough, - Transfer the dough into a cloth pastry bag fitted with a ½ inch (1cm) star tip, - In a medium pan heat oil over medium-high heat until hot, or until reaches 350°F (180°C), - Pipe about 4-5 inches (10-13cm) strips of dough into the hot oil, - Fry until golden brown and crisp, for about 4-5 minutes, - Flip if necessary and separate churros in case they tend to stick one to another, - Don’t pipe too many churros at once, work in batches of 4 or 5. - Transfer to paper towels to drain, - Repeat with the remaining dough, - Roll the churros in the sugar cinnamon mixture and place on a serving platter.

Description:FIELD OF THE INVENTION

[0001] The invention pertains to the field of nanotechnology. More specifically, the invention relates to a nanoemulsion of guava leaf bioactive extract, process to obtain thereof and uses thereof. The present invention also provides uses of nanoemulsion of guava leaf bioactive extract in fortifying food products named as churros.

BACKGROUND OF THE INVENTION

[0002] Nanotechnology plays an important role in improving food day by day. Many bioactive compounds can be made available to human body by nanoencapsulation technique which helps in packing and the nutrients at nanoscale range and providing a safe medium for its delivery and regulating the release of the active compound. Nanoemulsion is considered as one of the best mechanisms for delivering functional compounds.

[0003] Guava (Psidium guajava L.) is a well-known fruit grown in tropical and subtropical regions of many countries. The fruit itself and many products using the fruit are made and widely consumed but the leaves of guava which is considered as non-conventional food as people do not consume it. Guava leaves are rich in both nutrients as well as in bioactive compounds. Guava leaves possess antioxidant, anti-inflammatory and antimicrobial actions. Guava leaves are rich in both nutrients as well as in bioactive compounds. Bioactive compounds are the secondary metabolites of plants that are present in different parts like leaves, stems, flowers, fruits. They show many functional properties like neuroprotective, antioxidant, lowering blood pressure, antimicrobial, anti-carcinogenic, anti-inflammatory. Bioactive compounds extracted from guava leaves are alkaloids, flavonoids, terpenoids, tannins, saponins, phenolic compounds.

[0004] Developing nano-foods by nanoencapsulating helps in preserving them in case of degrading circumstances. Nanoemulsion is one of the effective and efficient method that could be an innovative approach for fortifying foods with bioactive. Also, development of nanofood can enhance several characteristics like better stability, solubility and improved shelf life.

[0005] Generally, the foods are fortified with various vitamins or minerals but the fortification of food with bioactive compounds is very uncommon. The fortification of food with bioactive compounds improves the bioavailability of the bioactive compounds in the body as compared to the normal fortification.

[0006] The present invention provides a nanoemulsion comprising guava leaves extract and its use to fortify food products.

OBJECT AND SUMMARY OF THE INVENTION

[0007] Accordingly, a principal object of the present disclosure is to provide a nanoemulsion of guava leaves bioactive extract.

[0008] Another object of the present disclosure is to provide a process to obtain nanoemulsion of guava leaves bioactive extract.

[0009] Yet another object of the present disclosure is to use nanoemulsion of guava leaves bioactive extract to fortify food product “churros”.

[0010] Accordingly, the present invention provides a nanoemulsion comprising guava leaves bioactive extract. The nanoemulsion comprises guava leaves bioactive extract, one or more surfactant, one or more co-surfactant and one or more oil. The invention also provides a process to obtain nanoemulsion of guava leaves bioactive extract and standardizing the optimum nanoemulsion for use in fortifying food products named churros.

[0011] The present invention also provides process of preparing churros using the standardized nanoemulsion of the present invention.
[0012] These and other aspects herein will be better appreciated and understood when considered in conjunction with the following description. It should be understood, however, that the following descriptions are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the invention herein without departing from the spirit thereof.

DETAILED DESCRIPTION OF THE INVENTION WITH NON-LIMITING EXAMPLES AND EMBODIMENTS

[0013] In the following detailed description of the invention, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be obvious to a person skilled in the art that the invention may be practiced with or without these specific details. In other instances, well known methods, procedures and components have not been described in details so as not to unnecessarily obscure aspects of the invention.

[0014] Furthermore, it will be clear that the invention is not limited to these alternatives only. Numerous modifications, changes, variations, substitutions and equivalents will be apparent to those skilled in the art, without parting from the scope of the invention.

[0015] In an embodiment, the present invention provides a nanoemulsion comprising guava leaves bioactive extract.

[0016] In an embodiment, the present invention provides a nanoemulsion comprising guava leaves bioactive extract, one or more surfactant, one or more co-surfactant and one or more oil.

[0017] In an embodiment, the present invention provides a nanoemulsion comprising bioactive extract (1:1 v/v) of guava leaves, one or more surfactant, one or more co-surfactant and one or more oil.
[0018] In an embodiment, the one or more surfactant is tween 80.
[0019] In an embodiment, the one or more co-surfactant is soy lecithin.
[0020] In an embodiment, the oil is mustard oil.

[0021] In an embodiment, the surfactant is tween 80.

[0022] In an embodiment, the co-surfactant is soy lecithin.

[0023] In an embodiment, the ratio of one or more surfactant to one or more co-surfactant is 3:1.

[0024] In an embodiment, the ratio of sum of the surfactant and co-surfactant to oil is in the range of 0.3 to 0.75.

[0025] In an embodiment, the ratio of sum of the surfactant and co-surfactant to oil is 0.3.

[0026] In an embodiment, the present invention provides a nanoemulsion comprising quantity of bioactive extract (1:1 v/v) of guava leaves in the range of 91.25 to 93.5 (w/w), one or more surfactant in the range 1.12 to 2.82 (w/w), one or more co-surfactant in the range of 0.37 to 0.94 (w/w) and one or more oil 5 (w/w).

[0027] In an embodiment, the present invention provides an optimum and standardized nanoemulsion comprising bioactive extract (1:1 v/v) of guava leaves 93.5 (w/w), one or more surfactant 1.125 (w/w), one or more co-surfactant 0.375 (w/w) and one or more oil 5 (w/w).

[0028] In an embodiment, the present invention provides a process of obtaining a nanoemulsion comprising guava leaves extract.

[0029] In an embodiment, the present invention provides a process of obtaining a nanoemulsion comprising bioactive extract (1:1 v/v) of guava leaves extract.

[0030] In an embodiment, the present invention provides a process to obtain the nanoemulsion of bioactive extract of guava leaves. The process of preparing bioactive extract of guava leaves, begins by washing the guava leaves and drying, thereafter grinding the dried guava leaves into fine powder. 200g of diluted methanol (1:1 v/v) added to the 100g guava leaves powder, then the solution of guava leaves is kept for 24 hours, followed by ultrasonication for 1 hour. Then the solution is dried by ultrasonication at 45 oC for 2 hours to obtain bioactive extract of guava leaves.

[0031] One or more surfactant and one or more co-surfactant are mixed to obtain surfactant solution. The surfactant solution is added to bioactive extract of guava leaves to obtain continuous phase. The continuous phase is heated at 40? for 15 minutes and then homogenized at 4000 rpm for 30 minutes to obtain homogenized continuous phase. Mustard oil is heated at 40? for 15 minutes and added to the homogenized continuous phase drop by drop. The mixture of homogenized continuous phase and mustard oil is probe sonicated for 15 mins to obtain the nanoemulsion of the present invention.
[0032] In an embodiment, the optimum and standardized nanoemulsion is used to fortify food products named as churros.

[0033] In an embodiment, the food products composition comprising the standardized nanoemulsion is also standardized for uniformity, and mass production.

[0034] Examples
[0035] Example 1 - Oil-in-water nanoemulsion was prepared. In this, aqueous was the continuous phase and oil was the dispersed phase. For making nanoemulsion, surfactant tween 80 and co-surfactant soy lecithin co-surfactant were weight and mixed together. In this, bioactive extract of guava leaves was added to make the continuous phase. The continuous phase mixture was homogenized at 4000 rpm for 30 minutes. Mustard oil was heated at 40? for 15 minutes and added drop by drop in the continuous phase. Then this was probe sonicated for 30 minutes which leads to the formation of nanoemulsion.
Total 10 different formulations of nanoemulsions were prepared for the optimization and the particle size was evaluated on the first and the fifteenth day of the nanoemulsion formation.
Table 1- Composition of oil, surfactants, and bioactive extract of guava leaves in the bioactive nanoemulsion
Surfactant/Oil Oil (g) Surfactant (g)
(S1+ S2) S1 (g) S2 (g) Aqueous (Bioactive Extract) (g)
0.3 5 1.5 1.125 0.375 93.5
0.35 5 1.75 1.3125 0.4375 93.25
0.4 5 2 1.5 0.5 93
0.45 5 2.25 1.6875 0.5625 92.75
0.5 5 2.5 1.875 0.625 92.5
0.55 5 2.75 2.0625 0.6875 92.25
0.6 5 3 2.25 0.75 92
0.65 5 3.25 2.4375 0.8125 91.75
0.7 5 3.5 2.625 0.875 91.5
0.75 5 3.75 2.8125 0.9375 91.25

[0036] The nanoemulsion comprising quantity of bioactive extract of guava leaves 93.5 (w/w), one or more surfactant 1.125 (w/w), one or more co-surfactant 0.375 (w/w) and one or more oil 5 (w/w) is optimized nanoemulsion and standardized for use in food product churros.

[0037] Example 2 –
Preparing Churros enriched with nanoencapsulated bioactive compounds extracted from guava leaves-
Churros Recipe
Ingredients
1. Guava leaves bioactive extract: 30ml
(To prepare bioactive extract, guava leaves extract was dissolved (1g/
2ml distilled water) for 24 hours. The solution was then filtered using
whatman filter paper, to remove the residue and collect the filtrate. The
filtrate was used as bioactive extract.)
2. Refined flour: 125g
3. Baking powder: 1g
4. Vanilla extract: 5g
5. Sugar: 15g
6. Salt: 3g
7. Olive oil or vegetable oil : 20ml
8. Vegetable oil for frying: 500ml
9. Water: 250ml
10. Granulated sugar: 100g
11. Ground cinnamon: 4g
Procedure of preparing churros
1. In a medium bowl whisk sugar and cinnamon together and set aside until ready to use.
2. In a medium saucepan add water, olive oil, sugar and salt. Place over medium-low heat and bring to a boil.
3. Remove from heat and stir in vanilla extract. Add flour, guava leaves bioactives extract and baking powder and stir until well combined and smooth.
4. Transfer the dough into a cloth pastry bag fitted with a ½ inch (1cm) star tip ( I used 6B).
5. In a medium pan heat oil over medium-high heat until hot, or until reaches 350°F (180°C).
6. Pipe about 4-5 inch (10-13cm) strips of dough into the hot oil.
7. Fry until golden brown and crisp, for about 4-5 minutes. Flip if necessary and separate churros in case they tend to stick one to another. Don’t pipe too many churros at once, work in batches of 4 or 5.
8. Transfer to paper towels to drain.
9. Repeat with the remaining dough.
10. Roll the churros in the sugar cinnamon mixture and place on a serving platter.

[0038] While the detailed description has shown, described, and pointed out novel features as applied to various alternatives, it can be understood that various omissions, substitutions, and changes in the form and details of the devices or algorithms illustrated can be made without departing from the scope of the disclosure. As can be recognized, certain alternatives described herein can be embodied within a form that does not provide all of the features and benefits set forth herein, as some features can be used or practiced separately from others.
, Claims:We claim
1. A nanoemulsion, said nanoemulsion comprises
- guava leaves bioactive extract,
- one or more surfactant,
- one or more co-surfactant, and
- oil.
2. The nanoemulsion as claimed in claim 1, wherein said guava leaves bioactive extract is obtained by making a solution by dissolving guava leaves extract in distilled water for 24 hrs, filtering the solution using whatman filter paper, to remove the residue and collect the filtrate, said filtrate is the guava leaves bioactive extract.
3. The nanoemulsion as claimed in claim 1, wherein said guava leaves bioactive extract is diluted methonolic extract.
4. The nanoemulsion as claimed in claim 1, wherein said surfactant is selected from tween 80.
5. The nanoemulsion as claimed in claim 3, wherein said surfactant is tween 80.
6. The nanoemulsion as claimed in claim 1, wherein said co-surfactant is soy lecithin.
7. The nanoemulsion as claimed in claim 1, wherein said oil is mustard oil.
8. The nanoemulsion as claimed in claim 1, wherein said nanoemulsion comprises guava leaves extract in the range of 91.25 to 93.5 (w/w), one or more surfactant in the range 1.12 to 2.82 (w/w), one or more co-surfactant in the range of 0.37 to 0.94 (w/w) and one or more oil 5 (w/w).
9. The nanoemulsion as claimed in claim 1, wherein said nanoemulsion comprises bioactive extract of guava leaves 93.5 (w/w), one or more surfactant 1.125 (w/w), one or more co-surfactant 0.375 (w/w) and one or more oil 5 (w/w).
10. The nanoemulsion as claimed in claim 1, wherein the ratio of one or more surfactant to one or more co-surfactant is 3:1.
11. The nanoemulsion as claimed in claim 1, wherein the ratio of sum of the surfactant and co-surfactant to oil is in the range of 0.3 to 0.75.
12. The nanoemulsion as claimed in claim 1, wherein the ratio of sum of the surfactant and co-surfactant to oil is 0.3.
13. A process to obtain the nanoemulsion as claimed in claim 1, wherein said process comprises
- preparing bioactive extract of guava leaves by-
• washing the guava leaves and drying,
• grinding the dried guava leaves into fine powder,
• taking 200g of diluted methanol (1:1 v/v) and adding into the 100g of guava leaves powder to obtain bioactive solution of guava leaves,
• keeping the methanolic solution of guava leaves for 48 hours, followed by ultrasonication for 2 hour,
• drying the ultrasonicated solution at 90? for 6 hours to obtain bioactive extract of guava leaves;
- mixing the surfactant and co-surfactant is specific ratio;
- adding the bioactive extract of guava leaves in the mixture of surfactant and co-surfactant to obtain continuous phase;
- heating the continuous phase at 40? for 15 minutes and then homogenizing at 4000 rpm for 30 minutes to obtain homogenized continuous phase;
- heating mustard oil at 40? for 15 minutes;
- adding the heated mustard oil in the homogenized continuous phase drop by drop;
- probe sonication of mixture of homogenized continuous phase and mustard oil for15 mins to obtain the nanoemulsion.
14. A process to obtain the nanoemulsion as claimed in claim 13, wherein said ratio of one or more surfactant to one or more co-surfactant is 3:1.
15. Churros prepared by using Guava leaves bioactives extract of claim 2, said churros comprises
Guava leaves bioactives extract of claim 2: 30ml
Refined flour: 125g
Baking powder: 1g
Vanilla extract: 5g
Sugar: 15g
Salt: 3g
Olive oil or vegetable oil : 20ml
Vegetable oil for frying: 500ml
Water: 250ml
Granulated sugar: 100g
Ground cinnamon: 4g
- A process to obtain churros as claimed in claim 15, said process comprises - In a medium bowl whisk sugar and cinnamon together and set aside until ready to use,
- In a medium saucepan add water, olive oil, sugar and salt, and place over medium-low heat and bring to a boil,
- Remove from heat and stir in vanilla extract,
- Add flour, guava leaves bioactive extract and baking powder and stir until well combined and smooth to prepare a dough,
- Transfer the dough into a cloth pastry bag fitted with a ½ inch (1cm) star tip,
- In a medium pan heat oil over medium-high heat until hot, or until reaches 350°F (180°C),
- Pipe about 4-5 inches (10-13cm) strips of dough into the hot oil,
- Fry until golden brown and crisp, for about 4-5 minutes,
- Flip if necessary and separate churros in case they tend to stick one to another,
- Don’t pipe too many churros at once, work in batches of 4 or 5.
- Transfer to paper towels to drain,
- Repeat with the remaining dough,
- Roll the churros in the sugar cinnamon mixture and place on a serving platter.