ZERO CALORIE POLYPHENOL AQUEOUS DISPERSIONS
[0001] This application claims priority to U.S application Serial No. 13/307,405 filed
November 30, 2012, the disclosures of which are incorporated by reference in their
entirety.
FIELD OF THE INVENTION
[0002] The present invention relates generally to a method for dispersing water insoluble
polyphenol particles in a liquid medium such as a beverage, and a composition
containing polyphenol particles and dispersion stabilizer(s).
BACKGROUND
[0003] Numerous clinical studies have linked polyphenols with reduced cardiovascular
disease, cancer, osteoporosis, and with other health benefits such as their antioxidant,
anti-inflammatory, antibacterial, antiviral, and anti-allergenic properties. Quercetin, in
particular, is considered a powerful antioxidant. A number of studies showed that
quercetin is effective for the prevention of various diseases.
[0004] Most polyphenols are highly rigid and crystalline in structure and are consequently
water insoluble. Polyphenols may be extracted from plants. For example, quercetin is
a natural, plant-derived, polyphenol. In particular, quercetin is the aglycone form of a
number of other flavonoid glycosides (polyphenols), such as rutin and quercitrin, found
in citrus fruit, cranberries, blueberries, buckwheat, onions, and other vegetables, fruits,
and green plants. The chemical structure of quercetin is illustrated below:
2-(3,4- dihydroxyphenyl)- 3,5,7- trihydroxy- 4H- chromen- 4-one
[0005] It is desired to use polyphenols as a nutritional supplement in food products such as
beverages. Often such polyphenols are difficult to disperse and mix into beverage
products at efficacious concentrations. They will simply settle to the bottom of the
container holding the beverage. For example, quercetin is typically obtained as a
powder and is insoluble in water. When added to liquid media, quercetin usually
agglomerizes and settles to the bottom of the beverage, thereby resulting in a product
that is not visually appealing to the consumer.
[0006] Therefore, a need exists in the food and beverage industry to provide the consumer with
a food product containing bioactive polyphenols, wherein the polyphenols are dispersed
and remain stably suspended in an aqueous solution.
BRIEF SUMMARY
[0007] The present invention relates to a method for dispersing polyphenol particles in a
beverage to create a stable dispersion and to a composition for a beverage containing
a stable dispersion of polyphenol particles.
[0008] In co-pending application (Serial No. 13/036161, filed February 28, 2011), a
polyphenol such as quercetin is dissolved in hot glycerol or propylene glycol
followed by addition into an aqueous solution containing a stabilizer such as gellan
gum resulting in stable fine dispersion. In addition to the cost and operational
challenges related to high temperature processing, the use of polyols limits
application of this technology in the development of zero calorie beverages since
polyols contribute 4-5 calories per gram. The present invention is simpler and enables
delivery of water insoluble polyphenol particles without use of caloric organic
solvents and at relatively lower temperature.
[0009] Co-pending application 13/036161 also describes dissolving a polyphenol in an
alkaline solution. It was recently discovered that the process temperature plays a vital
role in maintaining polyphenol structure in alkaline solution and surprisingly, the
lower the temperature, the better the chemical structure stability. In addition to
quercetin, the present method also delivers stable beverage dispersions of other
polyphenols such as curcumin, rutin, resveratrol, naringenin, and hesperedin.
Structural integrity of the polyphenol dispersions prepared by this invention has been
confirmed by FT-IR, proton NMR, carbon -13 NMR and mass spectrometry.
[0010] In particular, a) microparticulated water insoluble bioactive polyphenol particles are
dissolved in an alkaline solution at a temperature of below 30°C, and b) the dissolved
alkaline bioactive polyphenol solution is then added to aqueous solution containing
an effective amount of at least one dispersion stabilizer to create a stable dispersion of
the water insoluble bioactive polyphenol particles, wherein the polyphenol particles
are microparticulated.
DETAILED DESCRIPTION OF THE INVENTION
[0011] The present invention relates to a method for dispersing microparticulated water
insoluble bioactive polyphenol particles in a liquid medium, such as a beverage, by
stabilizing the particles with at least one dispersion stabilizer. Beverages, prepared
with the water insoluble bioactive polyphenol particles with a dispersion stabilizer,
contain fine, stably dispersed (suspended) particles.
[0012] Suitable polyphenols include quercetin, eriocitrin, neoeriocitrin, narirutin, naringin,
hesperidin, hesperetin, neohesperidin, neoponcirin, poncirin, rutin, isorhoifolin,
rhoifolin, diosmin, neodiosmin, sinensetin, nobiletin, tangeritin, catechin, catechin
gallate, epigallocatechin, epigallocatechin gallate, anthocyanin, heptamethoxyflavone,
curcumin, resveratrol, naringenin, tetramethoxyflavone, kaempferol, and rhoifolin.
Other suitable polyphenols include oolong tea polymerized polyphenols.
[0013] Suitable polyphenols also include flavonoids including flavonones, flavones,
dihydroflavonols, flavonols, flavandiols, leucoanthocyanidins, isoflavonoids, and
neoflavonoids. See for example, Naturally Occurring Bioactive Compounds Edited
by Mahendra Rai, Maria Cecillia Carpinella, 2006. Bioactive Compounds in Foods
Edited by John Gilbert and Hamide Z. Senyuva. Bioactive Compounds From Plants,
Volume 154, John Wiley and Sons, 1990.
[0014] It was discovered that the temperature significantly affected the chemical stability of
polyphenol particles in alkaline solutions. Polyphenol particles in an alkaline
solution have a higher stability in the alkaline solution if the alkaline solution is
maintained at lower temperatures (e.g. 7 °C) in contrast to temperatures at room
temperature (e.g. 25 °C) or above where polyphenols such as quercetins will
decompose even if stored for only 45 minutes.
[0015] It was further discovered that the type of pH buffer affected stability of the
polyphenols dissolved in an alkaline solution. For example, an alkaline polyphenol
solution at pH 10 is more stable with the combination of dipotassium phosphate and
sodium hydroxide than with sodium hydroxide solution alone.
[0016] It was further discovered that, during the addition of an alkaline polyphenol solution
into an aqueous solution of dispersion stabilizer, the pH is critical to avoid polyphenol
structure change and color change. When an alkaline polyphenol solution is added
into an aqueous solution of dispersion stabilizer under high shear mixing, the pH of
the resulting dispersion should be maintained between 3 and 5, or 3.5 to 4, or about 4.
The temperature of the dispersion stabilizer solution should be kept below 50 °C
under high shear mixing.
[0017] Further, the dispersion stabilizers, such as gellan gum, should be hydrated prior to
adding the alkaline polyphenol solution. For example, gellan gum may be hydrated by
mixing gellan gum with water at a temperature below 50 °C until fully hydrated, for
example 25 °C for 20 minutes. After the dispersion stabilizer is hydrated, it is
subjected to high shear mixing.
[0018] The method does not require organic solvents such as polyols, nor are there any
organic solvents such as polyols included in the method of making the dispersion and
resulting compositions.
[0019] In one aspect of the invention, a polyphenol is dissolved in an alkaline solution. The
temperature of the alkaline solution is less than 30 °C, generally 2 to 20 °C, 5 to 15
°C, or 5 to 10 °C. The pH of the resulting solution is from 9 to 12, or 9.5 to 11.5, or
10 to 11.
[0020] Suitable alkaline solutions include water and sodium hydroxide, potassium
hydroxide, ammonium hydroxide, sodium carbonate, sodium hydrogenate carbonate,
sodium bicarbonate, sodium hydrogen orthophosphate, potassium chloride, citric
acid, or mixtures thereof. In some aspects a combination of sodium hydroxide and
potassium hydroxide is used. The amount of alkaline compound is used in an amount
sufficient to obtain the desired pH level. Other suitable combinations include, but are
not limited to, sodium carbonate and sodium hydrogen carbonate; sodium bicarbonate
and sodium hydroxide; sodium hydrogen orthophosphate and sodium hydroxide;
potassium chloride and sodium hydroxide; and citric acid and sodium hydroxide.
[0021] When completely dissolved, the polyphenol in alkaline solution is added into an
aqueous solution containing a dispersion stabilizer with high shear mixing or
agitation. The aqueous dispersion has a pH of 3 to 5 and a temperature below 50 °C
and the pH of the aqueous dispersion is maintained at 3 to 5 and a temperature of
below 50 °C during addition of the alkaline solution. The resulting polyphenol comes
out of solution resulting in fine particle dispersion.
[0022] The high shear mixing or agitation may be achieved by any suitable means such as a
IKA T25 mixer or SILVERSON L4RT-A. The stabilizer solution should have a pH
between 3.5 and 5, or 3.8 to 4.5, or about 4.
[0023] The at least one dispersion stabilizer can be a biopolymer or a modified
polysaccharide such as gellan gum, pectin, carrageenan, ghatti gum, acacia gum, guar
gum, xanthan gum, locust gum, agar, starch, alginate, cellulose, protein, hydrolyzed
protein, modified starch, carboxyl methyl cellulose (CMC) or the combination
thereof.
[0024] Preferably the biopolymers are charged polymers such as carboxyl-containing
polymers and sulfate-containing polymers. It was discovered that anionic or cationic
biopolymers such as pectin, gellan gum, carrageenan, gum arabic, ghatti gum, CMC,
whey protein isolate showed better dispersion stability than non-ionic polymers. It is
believed that quercetin absorbed on a charged polymer exhibits stable aqueous
dispersion due to electrostatic, steric repulsion between the particles. There is no
settling/aggregation after stored at ambient conditions. The inventors discovered that
the length of time that the quercetin stays dispersed in the liquid media varies
depending on the type(s) of dispersion stabilizer(s) used. For example, the quercetin
can stay dispersed in a beverage for about 12 hours to about six months or longer,
depending on the dispersion stabilizer(s) used.
[0025] The stable dispersion contains from 0.1 to 10 weight % polyphenol. Subsequently,
water is added to dilute the concentrated dispersion to yield a stable dispersion having
a concentration between 0.001 - 5.0 wt. %. The dispersion stabilizer is present in an
amount sufficient to disperse (suspend) the microparticulated polyphenol in the
beverage.
[0026] The polyphenol comes out of solution as is microparticulates. “Microparticulated” or
“microparticulate” as used in the instant application means a small particle ranging in
size from about 0.1 microns to about 50 microns with an average particle size below
about 10 microns, in particular less than 3 microns or less than 1 micron. For
example, at least 90% of the particles have a particle size less than 50 microns and
80% of the particles have a particle size less than 3 microns.
[0027] The pH of the diluted dispersion may then be adjusted to less than 7, typically 2.5 to
6, depending on the type of beverage. For example the stabilized solution may be
acidified using a food grade acid to a pH of from 2.5 to 5, in particular to a pH of
from 3 to 4. Suitable food acids include, but are not limited to, citric acid and
phosphoric acid.
[0028] Food-grade preservatives such as, but not limited to, sodium benzoate, potassium
sorbate, or lauric arginate, may be added.
[0029] The polyphenol comprises 0.01 to 1 wt% of the final beverage composition, for
instance 0.01 to 0.5 wt%, or 0.01 to 0.2 wt%.
[0030] The beverage may be any suitable beverage including, but not limited to, juices,
carbonated soft drinks, water, dairy, and isotonic beverages. One of ordinary skill in
the art of the chemical and food sciences would recognize that any polyphenol may
be used in accordance with the present invention.
[0031] Although the beverage appears relatively viscous and/or thick upon adding the
polyphenol to the beverage, by using the solubilized/dispersed polyphenol in
conjunction with the dispersion stabilizer, as disclosed herein, the beverage had a thin
consistency upon consumption. This unexpected result, the thin consistency
notwithstanding the viscous visual appearance, is also advantageous, as it leads to
consumer likability and acceptance of the beverage.
[0032] The method of the present invention may also include one or more additional
ingredients selected from the group consisting of carbohydrates, salts, salt blends,
flavors, colors, Vitamin B3, Vitamin C, non-nutritive and/or nutritive sweeteners and
combinations of these ingredients.
[0033] Sweeteners of beverage embodiments of the invention include caloric carbohydrate
sweeteners, natural high-potency sweeteners, synthetic high-potency sweeteners,
other sweeteners, and combinations thereof. With the guidance provided herein, a
suitable sweetening system (whether a single compound or combination thereof) can
be selected.
[0034] Examples of suitable caloric carbohydrate sweeteners include sucrose, fructose,
glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, D-tagatose, trehalose,
galactose, rhamnose, cyclodextrin (e.g., Į -cyclodextrin, ȕ-cyclodextrin, and Ȗcyclodextrin),
ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose,
idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or
isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose,
psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, glucuronic acid,
gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides
(xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose,
gentiotriose, gentiotetraose and the like), galacto-oligosaccharides, sorbose, nigerooligosaccharides,
fructooligosaccharides (kestose, nystose and the like), maltotetraol,
maltotriol, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose,
maltohexaose, maltoheptaose and the like), lactulose, melibiose, raffinose, rhamnose,
ribose, isomerized liquid sugars such as high fructose corn/starch syrup (e.g.,
HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, and
glucose syrup.
[0035] Other sweeteners suitable for use in embodiments provided herein include natural,
synthetic, and other high-potency sweeteners. As used herein, the phrases "natural
high-potency sweetener," "NHPS," "NHPS composition," and "natural high-potency
sweetener composition" are synonymous. "NHPS" means any sweetener found in
nature which may be in raw, extracted, purified, treated enzymatically, or any other
form, singularly or in combination thereof and characteristically has a sweetness
potency greater than sucrose, fructose, or glucose, yet has fewer calories. Nonlimiting
examples of NHPS’s suitable for embodiments of this invention include
rebaudioside A, rebaudioside B, rebaudioside C (dulcoside B), rebaudioside D,
rebaudioside E, rebaudioside F, dulcoside A, rubusoside, stevia, stevioside,
mogroside IV, mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its
salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin,
monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin,
trilobtain, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B,
mukurozioside, phlomisoside I, periandrin I, abrusoside A, and cyclocarioside I.
[0036] NHPS also includes modified NHPS’s. Modified NHPS’s include NHPS’s which
have been altered naturally. For example, a modified NHPS includes, but is not
limited to, NHPS’s which have been fermented, contacted with enzyme, or
derivatized or substituted on the NHPS. In one embodiment, at least one modified
NHPS may be used in combination with at least one NHPS. In another embodiment,
at least one modified NHPS may be used without a NHPS. Thus, modified NHPS’s
may be substituted for a NHPS or may be used in combination with NHPS’s for any
of the embodiments described herein. For the sake of brevity, however, in the
description of embodiments of this invention, a modified NHPS is not expressly
described as an alternative to an unmodified NHPS, but it should be understood that
modified NHPS’s can be substituted for NHPS’s in any embodiment disclosed herein.
[0037] As used herein, the phrase "synthetic sweetener" refers to any composition that is not
found in nature and is a high potency sweetener. Non-limiting examples of synthetic
sweeteners suitable for embodiments of this invention include sucralose, acesulfame
potassium (acesulfame K or aceK) or other salts, aspartame, alitame, saccharin,
neohesperidin dihydrochalcone, cyclamate, neotame, N-[3-(3-hydroxy-4-
methoxyphenyl)propyl]-L-Į -aspartyl]-L-phenylalanine 1-methyl ester, N-[3-(3-
hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-Į -aspartyl]-L-phenylalanine 1-methyl
ester, N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-Į -aspartyl]-L-phenylalanine 1-
methyl ester, and salts thereof.
[0038] The method described herein is advantageous as it successfully suspends waterinsoluble
bioactive polyphenol particles in the beverage and thereby deters settling of
the water-insoluble bioactive polyphenol particles to the bottom of the beverage’s
packaging.
[0039] The present invention also relates to compositions comprising dispersed waterinsoluble
bioactive polyphenol particles and at least one dispersion stabilizer, wherein
the particles are microparticulated. In one aspect of this invention, about 90% of the
water-insoluble bioactive polyphenol particles is below about 50 microns and the at
least one dispersion stabilizer is present in an amount sufficient to suspend the waterinsoluble
bioactive polyphenol particles in a liquid medium.
[0040] The following examples are specific embodiments of the present invention, but are
not intended to limit the invention.
[0041] Example 1
[0042] The quercetin alkaline solution was prepared by dissolving 104.2 g quercetin aqueous
slurry (5%) into 200 g cold water and 62 g cold sodium hydroxide (1N) at 20 °C.
Then, quercetin alkaline solution was slowly added to pre-treated gellan gum solution
at pH 4 under high shear mixing. The dispersion pH was maintained 4 by adding
citric acid during addition of quercetin alkaline solution. A homogeneous dispersion
containing 0.5% quercetin was obtained. The concentrated quercetin dispersion was
added to the beverage and suspended in the beverage.
[0043] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5.
[0044] Example 2
[0045] The quercetin alkaline solution was prepared by dissolving 104.2 g quercetin aqueous
slurry (5%) into 200 g cold water and 62 g cold sodium hydroxide (1N) at 20 °C.
Then, quercetin alkaline solution was slowly added to pre-treated gellan gum solution
at pH 5 under high shear mixing. The dispersion pH was maintained 4 by adding
citric acid during addition of quercetin alkaline solution. A homogeneous dispersion
containing 0.5% quercetin was obtained. The concentrated quercetin dispersion was
added to the beverage and suspended in the beverage.
[0046] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5.
[0047] Example 3
[0048] The quercetin alkaline solution was prepared by dissolving 104.2 g quercetin aqueous
slurry (5%) into 200 g cold water and 62 g cold sodium hydroxide (1N) at 20 °C.
Then, quercetin alkaline solution was slowly added to pre-treated gellan gum solution
at pH 6 under high shear mixing. The dispersion pH was maintained 4 by adding
citric acid during addition of quercetin alkaline solution. A homogeneous dispersion
containing 0.5% quercetin was obtained. The concentrated quercetin dispersion was
added to the beverage and suspended in the beverage.
[0049] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5.
[0050] Example 4
[0051] The quercetin alkaline solution was prepared by dissolving 104.2 g quercetin aqueous
slurry (5%) into 200 g cold water and 62 g cold sodium hydroxide (1N) at 20 °C.
Then, quercetin alkaline solution was slowly added to pre-treated gellan gum solution
at pH 7 under high mixing. The dispersion pH was maintained 4 by adding citric acid
during addition of quercetin alkaline solution. A homogeneous dispersion containing
0.5% quercetin was obtained. The concentrated quercetin dispersion was added to the
beverage and suspended in the beverage.
[0052] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5.
[0053] Example 5
[0054] The quercetin alkaline solution was prepared by dissolving 104.2 g quercetin aqueous
slurry (5%) into 200 g cold water and 62 g cold sodium hydroxide (1N) at 20 °C.
Then, quercetin alkaline solution was slowly added to pre-treated gellan gum solution
at pH 3 under high mixing. The dispersion pH was maintained 4 by adding citric acid
during addition of quercetin alkaline solution. A homogeneous dispersion containing
0.5% quercetin was obtained. The concentrated quercetin dispersion was added to the
beverage and suspended in the beverage.
[0055] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5.
[0056] Example 6
[0057] The resveratrol alkaline solution was prepared by dissolving 0.5 g resveratrol into 10
g cold sodium hydroxide (1N) at 20 °C. Then, resveratrol alkaline solution was
slowly added to pre-treated gellan gum solution at pH 4 under high mixing. The
dispersion pH was maintained 4 by adding citric acid during addition of resveratrol
alkaline solution. A homogeneous dispersion is obtained. The concentrated
resveratrol dispersion was added to the beverage and suspended in the beverage.
[0058] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5.
[0059] Example 7
[0060] The rutin alkaline solution was prepared by dissolving 1 g rutin into 13 g cold water,
25.5 g sodium hydroxide (0.1N), and 1g (1N) sodium hydroxide at 20 °C. Then, rutin
alkaline solution was slowly added to pre-treated gellan gum solution at pH 4 under
high mixing. The dispersion pH was maintained 4 by adding citric acid during
addition of rutin alkaline solution. A homogeneous dispersion is obtained. The
concentrated rutin dispersion was added to the beverage and suspended in the
beverage.
[0061] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5
[0062] Example 8
[0063] The curcumin alkaline solution was prepared by dissolving 1 g curcumin into 10 g
cold water, 25 g sodium hydroxide (0.1N), and 8 g (1N) sodium hydroxide at 20 °C.
Then, curcumin alkaline solution was slowly added to pre-treated gellan gum solution
at pH 4 under high mixing. The dispersion pH was maintained 4 by adding citric acid
during addition of curcumin alkaline solution. A homogeneous dispersion was
obtained. The concentrated curcumin dispersion was added to the beverage and
suspended in the beverage.
[0064] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5
[0065] Example 9
[0066] The naringenin alkaline solution was prepared by dissolving 1 g naringenin into 10 g
cold water, 24 g sodium hydroxide (0.1N), and 5.7 g (1N) sodium hydroxide at 20 °C.
Then, naringenin alkaline solution was slowly added to pre-treated gellan gum
solution at pH 4 under high mixing. The dispersion pH was maintained 4 by adding
citric acid during addition of naringenin alkaline solution. A homogeneous dispersion
is obtained. The concentrated naringenin dispersion was added to the beverage and
suspended in the beverage.
[0067] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5.
[0068] Example 10
[0069] The hesperedin alkaline solution was prepared by dissolving 1 g hesperedin into 15 g
cold water, 26 g sodium hydroxide (0.1N), and 3.5 g (1N) sodium hydroxide at 20 °C.
Then, hesperedin alkaline solution was slowly added to pre-treated gellan gum
solution at pH 4 under high mixing. The dispersion pH was maintained 4 by adding
citric acid during addition of hesperedin alkaline solution. A homogeneous dispersion
was obtained. The concentrated hesperedin dispersion was added to the beverage and
suspended in the beverage.
[0070] Additional ingredients, including a high intensity natural sweetener were added to
create a zero calorie orange-flavored isotonic beverage. The pH of the resultant
beverage was about 3.5.
[0071] The Table below demonstrates the effect of gellan gum hydration pH on Quercetin
dispersion stability
[0072] This invention may be embodied in other specific forms without departing from the
spirit or essential characteristics thereof. The foregoing embodiments, therefore, are
to be considered in all respects illustrative rather than limiting the invention described
herein. The scope of the invention is thus indicated by the appended claims, rather
than by the foregoing description, and all changes that come within the meaning and
range of equivalency of the claims are intended to be embraced therein.
CLAIMS
We claim:
1. A method for preparing a stable dispersion of microparticulated water insoluble
bioactive polyphenol comprising the steps of:
a. dissolving at least one water insoluble bioactive polyphenol in an alkaline
solution at a temperature of less than 30 °C, wherein the alkaline solution has
a pH of 9 to 12, to form an alkaline bioactive polyphenol solution;
b. forming an aqueous solution containing a dispersion stabilizer, wherein the
aqueous solution has a pH of 3 to 5 and a temperature below 50 °C; and
c. introducing the alkaline bioactive polyphenol solution into the stabilizer
aqueous solution containing the dispersion stabilizer while maintaining the
aqueous dispersion at the pH of 3 to 5 and the temperature below 50 °C,
thereby forming a dispersion of water insoluble bioactive polyphenol particles
in the aqueous solution, wherein the particles are microparticulated;
wherein the dispersion stabilizer is present in an amount sufficient to stabilize the
dispersion of water insoluble bioactive polyphenol particles.
2. The method according to claim 1 wherein the temperature of the alkaline solution is 2
to 20 °C, preferably 5 to 15 °C, more preferably 5 to 10 °C.
3. The method according to claim 1 or claim 2 wherein the alkaline solution has a pH of
9.5 to 11.5.
4. The method according to any of claims 1-3 wherein the alkaline solution comprises
sodium hydroxide, potassium hydroxide, ammonium hydroxide, sodium carbonate,
sodium hydrogenate carbonate, sodium bicarbonate, sodium hydrogen
orthophosphate, potassium chloride, citric acid, mixtures thereof.
5. The method according to any of claims 1-3 wherein the alkaline solution comprises
one of the following combinations: sodium hydroxide and potassium hydroxide;
sodium carbonate and sodium hydrogen carbonate; sodium bicarbonate and sodium
hydroxide; sodium hydrogen orthophosphate and sodium hydroxide; potassium
chloride and sodium hydroxide; and citric acid and sodium hydroxide.
6. The method according to any of claims 1-5 wherein the at least one water insoluble
bioactive polyphenol is at least one flavonoid; preferably wherein the at least one
flavonoid is selected from the group consisting of flavonones, flavones,
dihydroflavonols, flavonols, flavandiols, leucoanthocyanidins, flavonol glycosodes,
flavonone glycosides, isoflavonoids, and neoflavonoids.
7. The method according to any of claims 1-5 wherein the at least one water insoluble
bioactive polyphenol is selected from the group consisting of quercetin, eriocitrin,
neoeriocitrin, narirutin, naringin, hesperidin, hesperetin, neohesperidin, neoponcirin,
poncirin, rutin, isorhoifolin, rhoifolin, diosmin, neodiosmin, sinensetin, nobiletin,
tangeritin, catechin, catechin gallate, epigallocatechin, epigallocatechin gallate,
anthocyanin, heptamethoxyflavone, curcumin, resveratrol, naringenin,
tetramethoxyflavone, kaempferol, rhoifolin, and oolong tea polymerized polyphenol;
preferably, wherein the at least one water insoluble bioactive polyphenol is selected
from the group consisting of curcumin, rutin, resveratrol, naringenin, hesperedin, and
tetramethoxyflavone.
8. The method according to any of claims 1-5 wherein the at least one water insoluble
bioactive polyphenol is quercetin.
9. The method according to any of claims 1-5 wherein the at least one dispersion
stabilizer is an anionic or cationic biopolymer or a modified polysaccharide selected
from the group consisting of gellan gum, pectin, guar gum, xanthan gum, acacia gum,
locust gum, agar, starch, ghatti gum, carrageenan, alginate, cellulose, protein,
hydrolyzed protein, modified starch, carboxyl methyl cellulose, or mixtures thereof,
preferably, wherein the at least one dispersion stabilizer is a gellan gum, pectin, gum
arabic, ghatti gum, carrageenan, alginate, CMC, whey protein isolate, or mixtures
thereof.
10. The method according to any of claims 1-9 wherein the aqueous solution containing
at least one dispersion stabilizer is a beverage, preferably present in the beverage in a
concentration of about 0.001-5.0 wt. % based on total weight of the beverage,
preferably wherein the water insoluble bioactive polyphenol particles comprise 0.01
to 1 wt% of the final beverage composition, and preferably wherein the beverage has
a pH of less than 6.
11. A method for dispersing polyphenol particles in a beverage comprising a) dissolving
at least one water-insoluble polyphenol in an alkaline solution at a temperature below
30 °C; and b) adding the alkaline solution to an aqueous beverage composition
containing a dispersion stabilizer having a pH of 3 to 5 and a temperature of less than
50 °C thereby forming a microparticulated polyphenol dispersion; wherein the
dispersion stabilizer is present in an amount sufficient to stabilize the dispersion of
microparticulated polyphenol in the beverage.
12. The method according to claim 11 wherein the polyphenol is quercetin and the at
least one dispersion stabilizer is an anionic or cationic biopolymer, preferably
wherein the at least one dispersion stabilizer is a gellan gum, gum arabic, pectin,
carrageenan, ghatti gum, alginate, CMC, whey protein isolate, or mixtures thereof.
13. A composition for a comestible comprising dispersed microparticulated polyphenol
and at least one dispersion stabilizer in an aqueous solution, wherein about 90% of
the polyphenol has a particle size below about 50 microns and the at least one
dispersion stabilizer is present in an amount sufficient to stabilize the dispersion of
microparticulated polyphenol in the aqueous solution.
14. The composition according to a comestible of claim 13 wherein the polyphenol is
quercetin.