Food supplement made of babaçu coconut mesocarp flour (attalea speciosa mart.) with organic soy substrate and addition of babaçu oil

Description

/ 9 Dietary supplement made from babassu coconut mesocarp flour (Attalea speciosa Mart.) with organic soy substrate and added babassu oil. Field of invention

[001] The present invention relates to the formulation of a nutritional supplement that has babassu mesocarp flour (Attalea speciosa Mart.) as its main ingredient, supplemented with organic soy and babassu oil. Through this formulation, a balanced composition of proteins, carbohydrates, lipids and minerals is formed, resulting in a highly nutritious and high-energy product. This supplement, intended for the daily diet of the population, including high-performance athletes, aims at application in the field of food industry products based on natural ingredients. Fundamentals of the invention

[002] The babassu palm is native to Brazil and can be found in the Amazon region and from the Northeast to the São Paulo region. The coconut of this palm is formed by four parts: epicarp, mesocarp, endocarp and kernels. Of these parts, the mesocarp should be emphasized, which is composed of water, proteins, lipids, mineral salts, and carbohydrates of starch and cellulose (CAVALCANTE NETO, AA et al. Use of babassu mesocarp flour (Orbignya sp.) in the preparation of fresh tagliatelle pasta. Brazilian Journal of Food Research, v. 7, n. 1, p. 105-115, 2016; SUDRE, KJF; SANTOS, AMCM; MOREIRA, LRMO. Evaluate the chemical composition of babassu mesocarp (Orbignya oleifera) in natura in the municipality of Raposa-MA. Eclética Química, v. 40, p. 216-226, 2015; SILVA, KGS et al. Functional properties of babassu coconut mesocarp flour: a nutritional alternative against Covid-19. Research, Society and Development, v. 10, n. 2, p. e58010212851, 2021).SILVA, KGS et al. Functional properties of babassu coconut mesocarp flour: a nutritional alternative against Covid-19. Research, Society and Development, v. 10, n. 2, p. e58010212851, 2021). Petition 870250017172, dated 01 / 03 / 2025, p. 12 / 21 / 9

[003] The mesocarp is commonly a residue from other industrial activities resulting from the use of babassu as a raw material, sometimes being processed for use as a food supplement for humans and animals. Furthermore, through surveys in the academic and scientific literature, it is also possible to infer the potential of babassu mesocarp as a phytotherapeutic agent. From the flour of the babassu coconut mesocarp, which is completely natural, various applications in food can be explored with low production costs, such as in confectionery, the alcoholic beverage industry, baking, etc. (FAVARO, SP; MIRANDA, CHB. Utilization of native species and their co-products in the context of biorefineries. Brasília, DF: Embrapa Agroenergia, 2013; MACHADO, GC; CHAVES, JBP; ANTONIASSI, R. Fatty acid composition and physical and chemical characterization of hydrogenated babassu coconut oils. Ceres, v. 53, n. 308, 2015; MAFESSONILIVIZ, C. et al.Babassu Fruits: A theoretical framework on their chemical composition and applications in food. Topics in Food Science. Chapter III, Volume III, p. 21; PIRES, FC Study of the drying conditions of babassu mesocarp for obtaining flour and application in cake production. 2016. Undergraduate Thesis (Food Engineering). Federal University of Rondônia, Ariquemes. 2016).

[004] Through the rich nutritional composition of babassu mesocarp flour, a strategic formulation can be obtained with regard to nutritional deficiencies in part of the population. Added to this flour, the organic soy substrate increases the amount of protein in the formulation (SILVA, Ana Paula dos Santos. Physicochemical and toxicological characterization of babassu mesocarp powder (Orbignya phalerata Mart): subsidy for product development. 2011. 119. Dissertation (Master's) Federal University of Piauí, Teresina; KISSEL, LT; PRENTICE, N.; YAMAZAKI, W T. Protein enrichment of cookie flours with wheat gluten and soy flour derivatives. Cereal Chemistry, v. 52, n. 6, p. 638-649, 1975).

[005] In the commercial field there is a wide range of supplements, but many of them are manufactured with artificial, synthetic ingredients, preservatives, etc., unlike the supplement focused on in this application, which is of natural origin and produced in a way that does not involve artificial or chemically processed ingredients. Petition 870250017172, dated 01 / 03 / 2025, page 13 / 21 / 9

[006] The design of the proposed supplement takes into account the nutritional advantages of the components presented above in relation to the proposed supplement, as well as the fact that a considerable portion of the population still lives in extreme poverty and, consequently, in food insecurity. Therefore, the supplement, which is natural, low-cost, and utilizes a fruit abundant in the country, can be used to meet the needs of this population, in addition to other people outside this public health problem. In addition, the resulting formulation has positive effects on the nutrition of athletes. Thus, it provides a sustainable nutritional alternative for the general population.

[007] Through a prior art search conducted on the website of the National Institute of Industrial Property using the terms “babassu powder”, as well as the scientific name of babassu (“Attalea speciosa”), no patent application results were generated up to the time of drafting this document.

[008] In order, the search for documents with the term “babassu oil” resulted in patent application BR 10 2016 026844 3 B1, titled “Food composition enriched with unrefined babassu coconut oil”. However, the reported composition does not include babassu mesocarp flour in its composition.

[009] However, in the search using the terms “babassu mesocarp” and “babassu flour”, two similar applications were identified, described below. These applications refer to supplements based on babassu mesocarp, but with a formulation distinct from that of the invention described in this application.

[0010] Application BR 102017026246-4 A2, entitled “Composition of a cookie-type biscuit based on babassu mesocarp (Orbignya speciosa) and cashew peduncle flour (Anacardium occidentale)”, addresses a type of biscuit whose target audience is healthy people and people who cannot consume gluten. The biscuit formulation specifies that the highest percentage is hydrogenated vegetable fat free of trans fatty acids. In addition to this ingredient, babassu mesocarp flour, sugar, cashew peduncle flour, and corn starch are involved.

[0011] Next, application BR 10 2012 004990 2 A2, entitled “Process for producing a nutritious bar using cassava derivatives, honey, and mesocarp as ingredients.” Petition 870250017172, dated 01 / 03 / 2025, page 14 / 21 / 9 babassu, cashew peduncle and cashew nut”. In the aforementioned request, no consumer restriction is mentioned, its formulation being composed of tapioca flour, cassava starch, rice flakes, babassu mesocarp, cashew flour, cashew nuts, sesame seeds, cashew peduncle, salt, vegetable oil and honey.

[0012] Similar to the detailed applications, the manufacturing process of the formulation in question also has low cost and feasibility as positive points. However, the advantageous differentiation of the formulation in this patent application compared to the last two applications described lies in the use of only two products based on a single fruit, namely babassu flour and mesocarp oil. Therefore, there are fewer components, resulting in greater economy and greater simplicity of the production process due to the reduced number of operations involved in obtaining and processing the raw materials. Importantly, the supplement can be consumed by adding it to a variety of foods, not just biscuits or cereal bars. Brief description of the drawings

[0013] For a better understanding of how to obtain the requested supplement, the figures presented in this document are described below: Figure 1 shows the steps involved in obtaining babassu mesocarp flour, from the extraction of this component to the cooling process before the production of the supplement. Figure 2 illustrates the production process of the supplement, from weighing the ingredients, including babassu coconut mesocarp flour, to the final operation, which consists of packaging the supplement, making it a product ready to be sent for distribution and sale. Description of the invention

[0014] The food supplement made from babassu mesocarp flour and organic soy substrate has average nutritional values ​​and energy values ​​similar to those recommended for a normal diet, also suitable for athletes. Petition 870250017172, dated 01 / 03 / 2025, page 15 / 21 / 9

[0015] The food supplement consists of a soluble product, with a suitable appearance and aroma due to the presence of standardized mesocarp flour, resulting in good particle size.

[0016] To produce the supplement, the first step is to form the mesocarp flour. The process begins with the extraction of the mesocarp from the babassu coconut, which is then sieved through a 120 mesh to remove fibers. After that, it is sieved again through a 95 mesh to form the flour itself. This flour is sterilized in a refractory oven at a constant temperature of 175° for 10 minutes. After this time, the flour is cooled in a controlled environment for later use in the preparation of the supplement.

[0017] The supplement is made by weighing, with a digital scale, the ingredients babassu coconut mesocarp flour and organic soy substrate. Then, the proportions are mixed by manual stirring and subsequently blended in an industrial blender for 10 seconds. During this mixing, babassu oil is added as a stabilizer in a proportion of 10% of the weight of the mesocarp flour, precisely weighed on a digital scale. The mixture is then blended again for another 10 seconds.

[0018] To give the supplement its specific flavors, flavorings are added at a rate of 20% of the supplement's weight for further mixing in an industrial blender. After these procedures are completed, the supplement is weighed for packaging and storage before distribution. Examples of embodiments of the invention

[0019] The food supplement that is the subject of this patent application was obtained from research that covered five non-neighboring municipalities in Maranhão where babassu is abundant. To arrive at the appropriate formulation, four test formulations were developed for 100g of supplement made from babassu flour from each municipality, generating a total of 20 samples. These test formulations followed the proportions of the raw materials babassu flour and organic soy substrate specified in Table 1. Petition 870250017172, dated 01 / 03 / 2025, page 16 / 21 / 9 Table 1. Formulations for preparing 100g of food supplement based on babassu coconut mesocarp flour. Formulations Babassu flour (g) Organic soy substrate (g) Babassu oil (g) 90:10 90 10 9 80:20 80 20 8 70:30 70 30 7 60:40 60 40 6

[0020] From the table above, the 80:20 ratio of babassu flour to soy substrate showed the best results in terms of nutritional balance, making this ratio the most suitable for the formulation. However, the other ratios in the table can also be used, but without maximizing nutritional contributions.

[0021] To arrive at the proportion of the supplement formulation through the samples, it is emphasized that there was a set of laboratory procedures concerning physicochemical analyses.

[0022] Obtaining the ash content involved placing the samples in a muffle furnace for incineration until a temperature of 600°C was reached for four hours. After that, the ash was weighed for use in the mathematical expression formed by dividing the weight of the incinerated sample (already considering the subtraction of the container's tare weight) by the weight of the sample. The quotient was multiplied by 100 to generate the ash percentage.

[0023] The moisture content (%) was determined by placing the samples in an oven at a temperature of 105°C for four hours. After that, the dry sample was weighed for use in the mathematical formula formed by the ratio between the weight of the dry sample (minus the tare of the container) and the weight of the sample. The result was multiplied by 100.

[0024] For the determination of protein content, there are three procedural steps. In the first, the samples were weighed on tissue paper and transferred to Kjeldahl tubes, with the addition of 2 ml of sulfuric acid and 1 g of catalytic mixture (two parts potassium sulfate to one part selenium) to each. After that, the tubes were transferred to a digester in a fume hood, operating for one and a half hours at a temperature of 305°C. Petition 870250017172, dated 01 / 03 / 2025, page 17 / 21 / 9

[0025] In the second stage for determining the protein content, the amount of nitrogen in the samples was sought. For this purpose, the samples were placed in a nitrogen distiller with the addition of distilled water and a few drops of 1% phenolphthalein indicator to double the volume of the samples. The tubes were attached to the distiller apparatus, involving the use of 40% NaOH solution and water heated through an internal boiler to boil the sodium sulfate produced in the tube. After these procedures, the distilled and condensed solution containing 20 ml of 0.02 M hydrochloric acid solution, 5 drops of 1% methyl red indicator and 1 drop of 1% methylene blue indicator was collected using an Erlenmeyer flask.

[0026] Subsequently, in the third step, the solution in the Erlenmeyer flask was titrated with a 0.02 M NaOH solution to generate a neutralization reaction and allow the determination of the amount of free HCl solution. Thus, the nitrogen present in the Erlenmeyer flask was quantified. The volume of HCl was calculated by multiplying 20 ml by the factor 1.0. In turn, the volume of NaOH was calculated by multiplying the volume consumed in the titration by the factor 0.9901. The volumetric difference between the acid and the base results in the percentage of nitrogen. With these results, the protein content is generated by multiplying the percentage of nitrogen by the factor 5.75 (used for vegetable protein).

[0027] To determine the fat content or ether extract, a Soxhlet apparatus was used. Five grams of sample were weighed into cellulose cartridges with household filter paper. The cartridges were attached to the flasks, and then 100 ml of hexane was added to each, followed by transfer to the extraction apparatus for six hours. After this period, the excess hexane present in the system was discarded, and the flat-bottomed flasks were placed in an oven at 105°C for one hour to allow for the evaporation of residual solvent. Then, the flasks containing the extracted fat were weighed to determine the percentage of fat or lipids by calculating the ratio between the weight of the flask containing fat (minus the tare weight of the flask) and the weight of the sample, and then multiplying the result by 100.

[0028] With the results described above, the percentage of carbohydrates was obtained through the mathematical expression: %Carbohydrates = 100 - (% Ash + % Petition 870250017172, dated 01 / 03 / 2025, page 18 / 21 / 9 Moisture + % Protein + % Lipids). And, to determine the caloric value, the following equation was used: Caloric Value = (% Carbohydrates x 4) + (% Lipids χ 9) + (% Protein x 4).

[0029] The procedures and calculations described regarding the centesimal composition of the food supplement samples with pure babassu mesocarp flour, for each municipality in the research, are expressed in Table 2. Table 3. Proximate composition of babassu coconut mesocarp flour by municipality. Municipalities Parameter Moisture Ash Protein Lipids Carbohydrate Energy (kcal / 100g) Municipality 1 6.72% 3.96% 0.71% 2.62% 85.99% 360.83 Municipality 2 10.72% 1.29% 0.66% 0.34% 97.71% 398.14 Municipality 3 13.36% 2.70% 1.36% 0.18% 82.40% 342.56 Municipality 4 9.30% 2.90% 0.92% 2.37% 84.51% 355.8 Municipality 5 14.82% 3.26% 0.41% 5.41% 76.10% 329.73

[0030] The results of the centesimal characterization of the percentages of food supplement formulation by proportions and municipality are presented in Table 3. Table 3. Proximate composition of babassu coconut mesocarp flour by municipality. Municipalities Proportion (FMB:SS) Parameter Moisture Ash Protein Lipids Carbohydrate Energy (kcal / 100g) Municipality 1 90:10 8.38% 3.22% 17.58% 6.66% 64.16% 441.6 80:20 8.26% 3.46% 19.15% 6.11% 63.02% 448.87 70:30 7.51% 3.64% 18.34% 6.51% 64% 447.1 60:40 7.64% 3.81% 13.78% 8.88% 65.89% 423.1 Municipality 2 90:10 10.33% 1.44% 6.63% 6.67% 74.93% 386.07 80:20 9.94% 1.91% 5.64% 6.64% 75.87% 380.8 70:30 9.54% 2.19% 9.41% 5.20% 73.66% 400.13 60:40 9.18% 2.71% 10.93% 6.63% 70.55% 407.09 Municipality 3 90:10 13.60% 2.25% 6.22% 6.47% 71.46% 367.7 80:20 12.89% 2.31% 10.94% 7.24% 66.62% 393.9 70:30 10.87% 2.63% 17.26% 4.22% 65.02% 423.3 60:40 10.36% 3.39% 13.73% 11.80% 60.72% 413.65 Municipality 4 90:10 8.37% 2.39% 17.30% 6.23% 65.71% 443.46 80:20 8.19% 2.77% 18.94% 4.69% 65.41% 450.86 70:30 8.53% 2.99% 18.51% 13.79% 46.18% 446.47 60:40 8.58% 3.13% 13.52% 9.55% 65.22% 421.04 Municipality 5 90:10 10.52% 2.74% 18.30% 6.17% 62.27% 438.46 80:20 9.88% 2.40% 13.69% 4.86% 69.17% 419.33 70:30 10.15% 3.23% 18.66% 10.64% 57.32% 439.78 60:40 10.16% 4.14% 10.91% 12.79% 62% 397.35 Petition 870250017172, dated 01 / 03 / 2025, page 19 / 21 / 9

[0031] After analyzing the results generated for the formulations, it was found that the babassu mesocarp-based food supplement complies with RDC No. 263 / 2005 of the National Health Surveillance Agency, which deals with flours in general, recommending a maximum moisture content of 15%, which favors greater preservation and shelf life of the food.

[0032] Regarding ash content, it is through this that the presence of mineral salts is verified. For the food supplement formulations, levels between 1% and 3.5% were identified. This indicates that babassu mesocarp flour has a high quantity of minerals, such as calcium, phosphorus, potassium, magnesium, copper, iron, chlorine, and manganese.

[0033] In all formulations, a high carbohydrate content was evidenced, with values ​​ranging from 46% to 75%, indicating a high-energy food. In addition, the organic soy substrate results in an increase in protein in the formulations. The addition of babassu oil to the composition of the food supplement resulted in an increase in lipid levels (with an average of 9%).

[0034] It is emphasized that nutritional balance results from the relationship between carbohydrates, lipids, and proteins. More specifically, a normal diet should involve approximately 60% carbohydrates, 15% protein, and 25% fat. For high-performance athletes, a small increase in protein is necessary.

[0035] Carbohydrates and lipids are fundamental for energy metabolism; and proteins for building metabolism. It should be noted that the daily energy requirement depends on the sex, age, and size of the person. Considering these aspects, the food supplement based on babassu mesocarp presents averages similar to those necessary for the nutritional balance of a normal diet, also meeting the needs of athletes seeking nutritional balance. Petition 870250017172, dated 01 / 03 / 2025, pages 20 / 21

Claims

1 / 2 CLAIMS 1. FOOD SUPPLEMENT characterized by having babassu mesocarp flour (Attalea speciosa Mart.) as its main ingredient, organic soy, and babassu oil.

2. A DIETARY SUPPLEMENT, according to claim 1, characterized by a balanced composition of proteins, carbohydrates, lipids and minerals, resulting in a highly nutritious and high-energy product.

3. A DIETARY SUPPLEMENT, according to claim 1, characterized by being a soluble product that can be added to meals and beverages.

4. FOOD SUPPLEMENT, according to claim 1, characterized by flour obtained from sifting babassu mesocarp, and subsequently mixed with organic soy substrate and vegetable oil with a stabilizing function in the proportion of 10% of the weight of the mesocarp flour.

5. A FOOD SUPPLEMENT, according to claim 1, characterized by the possibility of adding flavor essences, which should occur in a proportion of 20% of the supplement's weight during production.

6. FOOD SUPPLEMENT, according to claim 1, characterized by containing, as the most suitable proportion, 80:20 for babassu mesocarp flour and soy substrate respectively, for the preparation of 100g of the food supplement, which means 80g of mesocarp flour, 20g of organic soy substrate and 8g of babassu oil.

7. FOOD SUPPLEMENT, according to claim 6, characterized by containing as an alternative proportion with the same nutritional result that of 90:10 with respect to babassu mesocarp flour and soy substrate respectively, for the preparation of 100g of the food supplement, which means 90g of mesocarp flour, 10g of organic soy substrate and 9g of babassu oil.

8. FOOD SUPPLEMENT, according to claim 6, characterized by containing, as an alternative proportion with the same nutritional result, a ratio of 70:30 for babassu mesocarp flour and soy substrate respectively, for the preparation of 100g of the food supplement, which means 70g of mesocarp flour, 30g of organic soy substrate and 7g of babassu oil.

9. FOOD SUPPLEMENT, according to claim 6, characterized by containing, as an alternative proportion with the same nutritional result, a 60:40 ratio of babassu mesocarp flour and soy substrate respectively, for the preparation of 100g of the food supplement, which means 60g of mesocarp flour, 40g of organic soy substrate and 6g of babassu oil. Petition 870250017172, dated 01 / 03 / 2025, page 11 / 21

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