Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits

Abstract

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Description

[0001]This application is a continuation-in-part of PCT Application No. PCT / US14 / 15326 filed on Feb. 7, 2014 which designates the United States and claims priority to U.S. Provisional Patent Application No. 61 / 765,274 filed on Feb. 15, 2013, the disclosure of which is expressly incorporated herein by reference.FIELD OF THE INVENTION[0002]The invention relates to processing and use of co-products obtained from juice extraction of fruits and vegetables. More particularly, the invention relates to the use of co-products obtained from fruit and vegetable juice extraction by-products in beverage and food products to enhance the viscosity and fermentability of the beverage to improve metabolic and gut health.BACKGROUND OF THE INVENTION[0003]Fruit and vegetable juices are convenient and popular beverages for consumers. A disadvantage to consuming juices is that often the juice extraction process excludes portions of the whole fruit or vegetable that would otherwise be consumed if the fruit...

AI Technical Summary

Benefits of technology

The invention provides beverages and other products that have attractive appearance, taste, and health benefits. Specifically, the invention provides improved formulations for juice beverages that provide better nutrition and sensory experiences. Additionally, the invention provides a beverage that improves satiety and glucose control. The beverage also contains a co-product from juice extraction that is highly fermentable by colonic microflora and increases short chain fatty acid production in the gut. These technical effects are advantageous for consumers and the beverage industry.

Problems solved by technology

A disadvantage to consuming juices is that often the juice extraction process excludes portions of the whole fruit or vegetable that would otherwise be consumed if the fruit or vegetable were to be eaten in its whole form.

Accordingly, many fruit and vegetable juices lack some of the nutrients contained in the totality of the edible portions of the whole fruit or vegetable.

For example, various fiber powders obtained from edible and / or typically inedible portions of foods are commercially available; however either such powders tend to impart an undesired flavor to the juice, or they dissolve so thoroughly a consumer has difficulty believing that the juice does in fact contain the added fiber.

Efforts to incorporate large pieces of insoluble fibers into juice have generally resulted in the inclusion of undesired color, flavor, and fibrous textures to the juice.

In some cases, the conversion to a powder also degrades the nutrition of such by-product due to the applied heat needed for dehydration.

Moreover, commercially available citrus fibers lack viscosity and, therefore, may not offer a physiological benefit in terms of metabolic health.

Further, these commercially available citrus fibers tend to dissolve so thoroughly that the consumer questions whether the juice does indeed contain added fiber.

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