Mixed Probiotic Drinks Made from Brazil Nut Extract (Pachira aquatica) and Fruits, and Their Production Process

Description

1 / 9 “PROBIOTIC MIXED DRINKS MADE FROM MARANHÃO NUT EXTRACT (Pachira aquatica) AND FRUITS AND THEIR PRODUCTION PROCESS

[01] The present invention relates to the development of mixed probiotic drinks containing extract obtained from Brazil nuts (Pachira aquatica) and fruits from Brazilian biodiversity, with application in the food sector, and can be positioned as a plant-based probiotic drink option, with the aim of serving the market segment composed of consumers with dietary restrictions on animal products in their diet, whether for health and / or religious and / or ideological reasons, and other consumers who do not have dietary restrictions, but who are committed to healthy eating and well-being, and are not neophobic. Fundamentals of the invention

[02] The use of food to promote well-being and health has encouraged research into new ingredients. Within the category of functional foods, the largest share is represented by probiotics. These foods contain live microorganisms in their composition, which promote individual health when ingested in a certain quantity. Probiotic microorganisms must maintain a minimum concentration of viable cells, generally in the order of 6-7 log CFU / mL to provide beneficial effects. Adequate consumption of probiotic foods has been associated with several health benefits for the host. Among these is the Petition 870240110031, dated 12 / 26 / 2024, page 7 / 19 2 / 9 antidiabetic activity, lowering blood cholesterol levels, antimicrobial properties, reducing diarrhea symptoms, and relieving depression symptoms.

[03] The production of probiotic foods can be done by direct addition of the microorganism or through fermentation by probiotic microorganisms. The addition technique is successful if the strain is acid-tolerant or if microencapsulation is used. Fermentation has the advantage of allowing greater adaptation of the microbial strain, which can contribute to higher survival rates. Among the most commonly used probiotic microorganisms in food production are those belonging to the Lactobacillaceae family and the Bifidobacterium genus.

[04] Most probiotic foods are of dairy origin, such as yogurts, cheeses, and fermented milks. However, part of the population has restrictions on the consumption of dairy products due to reasons such as lactose intolerance, protein allergies, veganism, and concerns about environmental sustainability. Thus, there is a growing demand for plant-based alternatives. This leads to the development of water-soluble plant extracts, which consist of suspensions of plant-based raw materials dissolved and disintegrated in water. Water-soluble extracts have the advantage of having an appearance similar to cow's milk and also having a high nutritional value. Petition 870240110031, dated 12 / 26 / 2024, p. 8 / 19 3 / 9

[05] In this sense, there is the Maranhão chestnut (Pachira aquatica), also known as monguba, water chestnut, munguba, Maranhão chestnut, among other names. The Maranhão chestnut has been known and used in folk medicine for the treatment of some diseases. The seeds of Pachira aquatica have potential antioxidant action due to their content of total phenolic compounds and flavonoids, as well as antimicrobial activity against pathogenic microorganisms and antitumor action. However, there is a lack of reports on the production of food products using this raw material. Thus, due to its nutritional value and beneficial health effects, Maranhão chestnut seeds can be used to produce a water-soluble plant extract that has the potential to replace milk in the composition of probiotic beverages.

[06] Brazil is a country of immense biodiversity, with its extensive territory presenting different biomes, with distinct geographical and climatic characteristics. This scenario favors the development of varied plant species that interact with each other. Among the most produced fruits in Brazil are oranges, followed by bananas, grapes, apples, and pineapples. However, Brazil has a diversity of native fruits, such as araticum, cashew, cajá, and jabuticaba, whose consumption is still restricted. Thus, in the manufacture of beverages based on water-soluble plant extracts, the addition of fruits has been a frequent practice. Petition 870240110031, dated 12 / 26 / 2024, page 9 / 19 4 / 9 to improve sensory acceptance and nutritional value, as it allows for the harmonization of varied aromas and flavors. In the case of probiotic beverages, the inclusion of fruits can bring the benefits of their bioactive characteristics combined with the beneficial effects of probiotics. Thus, mixed beverages produced with Brazil nut extract and fruits from Brazilian biodiversity stand out as promising alternatives due to their high nutritional value.

[07] Patent BR 1020210178035 A2 refers to bread with added flour from monguba seeds (Pachira aquatica). It presents differences in relation to the present invention such as 1) Use of Pachira aquatica flour; and 2) Bread making.

[08] Patent BR 1020220270473 A2 refers to a probiotic beverage made from a mixture of cagaita (Eugenia dysenterica) and mangaba (Hancornia speciose) pulps, its composition and method of preparation. It presents several differences in relation to the present invention, such as: 1) Non-use of water-soluble extract of Pachira aquatica; 2) Use of a single strain of probiotic microorganism; 3) Use of the probiotic microorganism in microencapsulated form; 4) Use of sucrose for the fermentation process; and 5) fermentation conditions.

[09] Patent BR 102015030454-4 refers to the process for producing probiotic fruit nectar and the nectar obtained. However, it presents differences from the present invention: 1) Petition 870240110031, dated 12 / 26 / 2024, page 10 / 19 5 / 9 non-use of water-soluble extract of Maranhão chestnut seeds; 2) because it is a nectar; and 3) because it uses a single raw material.

[010] Patent BR 102022017495-4 A2 describes the formulation and production of a potentially probiotic fermented sweet potato beverage. However, it differs from the present invention in: 1) not producing a water-soluble extract; 2) using sweet potato as one of the substrates; and 3) using water kefir grains or Saccharomyces cerevisiae.

[011] Patent BR 1020200142852 A2 relates to the production process of a probiotic beverage based on yam extract (Colocasia esculenta) and kefir and the resulting product. However, it differs from the present invention in: 1) Using yam (Colocasia esculenta); 2) Using kefir grains; and 3) Using a single raw material.

[012] Patent PI 0404152-6A describes a functional soy-based beverage and its production process. It presents differences in relation to the present invention: 1) being a beverage obtained from the fermentation of water-soluble soy extract; 2) Use of prebiotic oligosaccharides; 3) Fermentation conditions of 35-45°C for 12-20 hours; and 4) dosage and preservation step.

[013] Patent BR 1020180167332 A2 refers to a probiotic preparation, an açaí-based beverage with probiotics, and processes for obtaining it. It presents differences in relation to Petition 870240110031, dated 12 / 26 / 2024, page 11 / 19 6 / 9 present invention: 1) use of a raw material, açaí; and 2) Isolation and use of a single strain.

[014] Patent BR 1020180757792 A2 describes a probiotic beverage formulation made from lychee and yerba mate and its production process. It differs from the present invention in: 1) using yerba mate; 2) not producing a water-soluble extract; and 3) using the yeast Saccharomyces boulardii as a probiotic microorganism.

[015] In view of this, the present invention was developed, which has the distinction of being a mixed beverage made from the water-soluble extract obtained from the seeds of the Maranhão chestnut and fruits from Brazilian biodiversity, which caters to consumers who cannot consume milk or its derivatives. Description of the invention

[016] For a better understanding of the invention, which involves the production of probiotic mixed drinks based on water-soluble extract of Brazil nut seeds and fruits from Brazilian biodiversity, a detailed description of the production process steps is defined below, where:

[017] ROASTING OF MARANHÃO NUT SEEDS: Maranhão nut seeds are roasted in an oven with forced air circulation at temperatures of 110 to 150 °C, with a preferred temperature of 120°C for 15 to 30 minutes, with a preferred time of 20 minutes. Petition 870240110031, dated 12 / 26 / 2024, p. 12 / 19 7 / 9

[018] PREPARATION OF THE WATER-SOLUBLE EXTRACT OF MARANHÃO NUT SEEDS: Maranhão nuts are ground with water in proportions of 1:4 (w / v), 1:6 (w / v), 1:8 (w / v) or 1:10 (w / v), preferably 1:8 (w / v) in a multi-function processor equipped with an automatic grinding and heating system, and the water-soluble extract is obtained after 20 to 50 minutes, with a preferred time of 30 minutes, at an approximate temperature of 90 to 100°C, with a preferred temperature of 95°C. These proportions were obtained through tests, in which proportions lower than 1:4 did not allow the formation of extracts. The preferred proportion was obtained through a sensory focus group test in which the judges described it as having the ideal consistency and color.

[019] FILTRATION: the water-soluble extract of the Maranhão chestnut seeds is filtered through a permeable medium capable of retaining solid particles.

[020] FORMULATION: add fruit pulp at a concentration of 35 to 45% (w / v), with a preferred concentration of 40% (w / v) in the water-soluble extract of Maranhão chestnut seeds and homogenize in an industrial blender. At these concentrations, the highest concentrations of probiotic microorganisms were obtained, with values ​​starting from 9.00 log CFU / mL with Lacticaseibacillus casei, using the grape fruit.

[021] FERMENTATION: inoculate the formulation with probiotic microorganisms (strains of the Lactobacillaceae family or of the genus Petition 870240110031, dated 12 / 26 / 2024, page 13 / 19 8 / 9 Bifidobacterium) at a concentration of 6.00 to 8.00 log CFU / mL, preferably 7.30 log CFU / mL. The fermentation of the mixed beverage occurs over a period of 8 to 16 hours, with a preferred time of 12 hours at a temperature of 25 to 35°C, and a preferred temperature of 30°C in an incubator with biochemical oxygen demand. With an inoculum quantity of 6.00 to 8.00 CFU / mL using Lacticaseibacillus casei, growth values ​​of the probiotic microorganism were obtained starting at 8.00 log CFU / mL.

[022] STORAGE: Keep beverage containers refrigerated at a temperature ranging from 2 to 7°C, preferably at 4°C.

[023] The present invention is characterized by the following formulation, a beverage containing a water-soluble extract of Maranhão chestnut seeds, in proportions of 1:4 (w / v), 1:6 (w / v), 1:8 (w / v) or 1:10 (w / v), preferably 1:8 (w / v), added with fruit pulp at a concentration of 35 to 45% (w / v), with a preferred concentration of 40% (w / v), and inoculated with probiotic microorganisms (strains of the family Lactobacillaceae or of the genus Bifidobacterium) at a concentration of 6.00 to 8.00 log CFU / mL, preferably 7.30 log CFU / mL, with fermentation occurring over a period of 8 to 16 hours, the preferred time being 12 hours at a temperature of 25 to 35°C, with a preferred temperature of 30°C. And its production process is characterized by the following steps: roasting of the Maranhão chestnut seeds; preparation of the extract. Petition 870240110031, dated 12 / 26 / 2024, page 14 / 19 9 / 9 water-soluble extract from Maranhão chestnut seeds; filtration; formulation; fermentation and storage. Petition 870240110031, dated 12 / 26 / 2024, page 15 / 19

Claims

1 / 2 CLAIMS 1. PROBIOTIC MIXED BEVERAGES characterized by the following formulation: beverages containing water-soluble extract of Brazil nut seeds, in proportions of 1:4 (w / v), 1:6 (w / v), 1:8 (w / v) or 1:10 (w / v), preferably 1:8 (w / v) added with fruit pulp at a concentration of 35 to 45% (w / v), with a preferred concentration of 40% (w / v) and inoculated with probiotic microorganisms (strains of the Lactobacillaceae family or the Bifidobacterium genus) at a concentration of 6.00 to 8.00 log CFU / mL, preferably 7.30 log CFU / mL.

2. PROCESS FOR OBTAINING THE PROBIOTIC MIXED BEVERAGES defined in claim 1, characterized by comprising the following steps: a) Roasting of the Maranhão chestnut seeds, where the Maranhão chestnut seeds are roasted in an oven with forced air circulation at temperatures of 110 to 150 °C, with a preferred temperature of 120 °C for 15 to 30 minutes, with a preferred time of 20 minutes; b) Preparation of the water-soluble extract of the seeds of the Maranhão chestnut, where the seeds are crushed with water in the proportions 1:4 (w / v), 1:6 (w / v), 1:8 (w / v) or 1:10 (w / v), preferably 1:8 (w / v) in a multifunction processor, equipped with an automatic grinding and heating system, and the water-soluble extract is obtained after 20 to 50 minutes, with the preferred time being 30 minutes, at an approximate temperature of 90 to 100°C, with the preferred temperature being 95°C;c) Filtration, where the water-soluble extract of the Maranhão chestnut seeds is filtered through a permeable medium capable of retaining solid particles; d) Formulation, where fruit pulp is added at a concentration of 35 to 45% (w / v), with a preferred concentration of 40% (w / v) in the water-soluble extract of the Maranhão chestnut seeds and homogenized in an industrial blender; e) Fermentation, where inoculation with probiotic microorganisms (strains of the Lactobacillaceae family or the Bifidobacterium genus) is carried out at a concentration of 6.00 to 8.00 log CFU / mL, preferably 7.30 log CFU / mL, which occurs over a period of 8 to 16 h, with a preferred time of 12 h at a temperature of 25 to 35°C, with a preferred temperature of 30°C in an incubator with biochemical oxygen demand;f) Storage, where containers with beverages are kept refrigerated at temperatures ranging from 2 to 7°C, with a preferred temperature of 4°C. Petition 870240110031, dated 12 / 26 / 2024, pp. 17 / 19;