Co-extraction method for preparing stable oil body solution from seed material and grain bran

Abstract

The invention relates to a method for preparing an oil body solution. The method includes preparing a suspension of seed material and cereal bran. The suspension is then mechanically crushed to form a slurry, the pH of the resulting slurry being adjusted to greater than 6 to form an oil body solution. And then carrying out heat treatment on the oil body solution. The invention also relates to an oil body solution or a powder thereof and to a food product comprising said oil body solution or a powder thereof.

Description

Background Art

[0001] Lipid oxidation is a serious drawback in producing off-flavors and unusual flavors in food products. Oil bodies, also called oleosomes, are a natural form of lipid storage in plants, mainly from seeds and nuts. They have a spherical structure and a unique combination of proteins, lipids and phospholipids. This unique structure protects the lipids from oxidation, and it has stable emulsion properties.

[0002] Oil bodies can be used to protect polyunsaturated fatty acids (PUFAs), such as ω-3 fatty acids. Extracted plant oil bodies have relatively weak electrostatic repulsions between them, which makes them physically unstable and limits their use in many food products.

[0003] Various types of components have been added to oil body preparations to improve their stability. Iwanaga et al., J. Agric. Food Chem. 56: 2240-2245 (2008) reported that oil bodies coated with pectin had similar or improved stability compared to uncoated oil bodies. WO 2017 / 066569 relates to oil body compositions containing oil bodies of different D50 size distributions from two different sources. The oil bodies are prepared separately and then combined to obtain an oil body preparation containing oil bodies of different size distributions. It is recommended to use a preservative to stabilize the oil body preparation.

[0004] Furthermore, the extraction of compounds from plants often involves the use of organic solvents.

[0005] There is a clear need to develop a natural, clean label stabilization system that maintains the integrity of the oil body for food applications. Summary of the invention

[0006] The inventors of the present application have developed a natural stabilization system that maintains the integrity of the oil bodies longer than prior art methods. It prevents PUFA oxidation with minimal processing for food applications. It meets consumer demand for clean label ingredient lists, avoiding not only organic solvents but also additives such as lecithin and maltodextrin. The present invention achieves physical and chemical stabilization of the oil bodies using a specific combination of seed and cereal bran.

[0007] In a first aspect, the present invention relates to a method for preparing an oil body solution, the method comprising the steps of:

[0008] a. preparing a suspension of seed material and cereal bran in an aqueous phase, preferably in water, wherein the seed material and the cereal bran are present in a dry weight ratio between 50:50 and 95:5; and wherein the aqueous phase does not contain an organic solvent;

[0009] b. mechanically breaking up the suspension to form a slurry;

[0010] c. adjusting the pH of the slurry to greater than 6, preferably between 6.5 and 10, to form an oil body solution;

[0011] d. Optionally, filtering or centrifuging the oil body solution to concentrate the oil body solution;

[0012] e. heat treating the oil body solution, and

[0013] f. Optionally, drying the oil body solution to form a powder.

[0014] In a second aspect, the present invention relates to an oil body solution or a powder thereof obtained by the process as described herein.

[0015] In a third aspect, the present invention relates to an oil body solution or a powder thereof, wherein the oil body solution has an average D[3;2] particle size between 0.5 μm and 20 μm measured using static light scattering, a pH between 6.5 and 10, and comprises cereal bran. In this third aspect of the invention, the so-called "powder thereof" refers to the powder of the oil body solution.

[0016] In a fourth aspect, the present invention relates to a food product comprising the oil body solution or powder as described herein, wherein the food product is a plant-based milk substitute, ice cream, confectionery, alternative refrigerated dairy, nutritional supplement, nutritional meal, baby food, sauce, condiment, soup or dip, wherein the alternative refrigerated dairy is a yogurt analog. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Shown is a confocal laser scanning microscopy image of the hemp oil body solution from Example 1. The circle labeled ob highlights an oil body containing a lipid core labeled f surrounded by a protein labeled p.

[0018] Figure 2 Shown are the oxidation induction times and total fat of oil body solutions prepared with different combinations of hemp and cereal bran at 80°C and 90°C. DETAILED DESCRIPTION

[0019] Unless otherwise stated, all percentages in this specification are by weight where applicable.

[0020] Unless otherwise indicated, when a composition is described herein in wt % (weight percent), this means wt % of the total formulation.

[0021] As used in this specification, the words "include", "comprising", etc. should be interpreted as having an inclusive meaning as opposed to an exclusive or exhaustive meaning, that is, the meaning of "including but not limited to".

[0022] As used herein, "about" is understood to refer to a number in a certain numerical range. In one embodiment, "about" refers to a range of -30% to +30% of the reference number. In one embodiment, "about" refers to a range of -20% to +20% of the reference number. In one embodiment, "about" refers to a range of -10% to +10% of the reference number. In one embodiment, "about" refers to a range of -5% to +5% of the reference number. In one embodiment, "about" refers to a range of -1% to +1% of the reference number. All numerical ranges herein are understood to include all integers or fractions within the range.

[0023] Unless otherwise defined, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0024] The "mechanical disruption" described herein may be, for example, grinding, micronization, hammer milling or colloid milling.

[0025] The "span" of a volume-based size distribution is defined as Span = (D90 - D10) / D50. The Span value gives an indication of how far apart the 10% and 90% points are, normalized to the midpoint.

[0026] The term "vegetarian" refers to edible compositions that are completely free of animal products or products of animal origin.

[0027] The term "vegetarian" refers to edible compositions that do not contain meat, including fish.

[0028] The term "GAE" refers to gallic acid equivalent. This term is used when the content of a component is quantified against a gallic acid calibration curve. Gallic acid equivalent means that each component quantified is equivalent to one molecule of gallic acid. In other words, 1 mg GAE / g of the quantified component is equivalent to 1 mg / g of the quantified component.

[0029] In a first aspect, the present invention relates to a method for preparing an oil body solution. The method of the present invention allows the formation of stable plant extracts in liquid and powder formulations.

[0030] The method comprises a step a) of preparing a suspension of seed material and cereal bran in an aqueous phase.

[0031] The method is essentially natural. It does not involve the use of organic solvents, but still allows the efficient extraction of stable oil bodies. In particular, the aqueous phase does not contain organic solvents. For the avoidance of doubt, water is not included in the definition of organic solvents. For example, the aqueous phase does not contain an organic solvent selected from the list consisting of acetic acid, acetone, acetonitrile, benzene, 1-butanol, 2-butanol, 3-butanone, tert-butanol, carbon tetrachloride, chlorobenzene, chloroform, cyclohexane, diethylene glycol, ethyl ether, diethylene glycol dimethyl ether, 1,2-dimethoxyethane (glyme, DME), dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,4-dioxane, 1,2-dichloroethane, ethanol, ethyl acetate, ethylene glycol, glycerol, heptane, hexamethylphosphoramide (HMPA), hexane, methanol, dichloromethane, N-methyl-2-pyrrolidone (NMP), nitromethane, naphthalene, pentane, 1-propanol, 2-propanol, pyridine, toluene, triethylamine, tetrahydrofuran, o-xylene, m-xylene, p-xylene, and combinations thereof.

[0032] In one embodiment, the method does not involve the use of any organic solvents, including any of the organic solvents listed above.

[0033] The aqueous phase can be a buffer or water. The buffer can be any alkaline buffer, such as a phosphate buffer or a Na2CO3 buffer, such as a Na2CO3 buffer of about 0.05M. Preferably, the pH of the buffer is about 9.5. In a preferred embodiment, the aqueous phase is water.

[0034] In one embodiment, step a) of the method comprises suspending the seed material and the cereal bran separately in an aqueous phase at about pH 6.5 to pH 10, and then mixing to form a suspension. The aqueous phase may be a buffer as described above or water.

[0035] In one embodiment, the suspension in step a) is heat treated at 85°C to 105°C, 90°C to 100°C, or 92°C to 98°C, or 94°C to 96°C, such as about 95°C, for example for about 5 to 120 minutes, in particular for about 15 minutes.

[0036] In some embodiments, for example prior to step b), the suspension may be cooled to between 4°C and 45°C for at least 1 hour.

[0037] In a preferred embodiment, the suspension in step a) is heat treated at 90°C to 120°C and then cooled to between 4°C and 45°C.

[0038] In a preferred embodiment, in particular before step b), the seed material and the cereal bran may be soaked, preferably at room temperature, for preferably about 1 hour.

[0039] The seed material and the cereal bran are present in the suspension in a dry weight ratio of 50:50 to 95:5, more preferably 80:20 to 90:10. In a preferred embodiment, the ratio of seed material and cereal bran to buffer in the suspension is about 1:5 to 1:15 (w / v), preferably 1:5 to 1:10 (w / v), for example 1:6 (w / v).

[0040] It has been found that a combination of seed material and cereal bran can lead to improved oil body stability.

[0041] Preferably, the seed material is derived from a plant source selected from the list consisting of: hemp, chia seeds, flax, sunflower, sesame, watermelon, melon seeds, rapeseed, walnuts, and combinations thereof. More preferably, the seed material is derived from a plant source selected from the list consisting of: hemp, flax, chia seeds, and combinations thereof. Most preferably, the seed material is derived from hemp.

[0042] Flax is an annual plant. Flax seeds come in two main variant colors: brown or yellow. Most of these variants have similar nutritional properties. Flax is rich in omega-3 and other nutrients. It is a source of lignin, protein and fiber. Flax may have a sugar content of about 1,55 g / 100 g, a fat content of about 37 g / 100 g, an omega-3 content of about 16%, an omega-6 content of about 4,3% and a saturated fat content of about 3,2 g / 100 g.

[0043] Chia (Salvia hispanica L.) is an annual plant commercially grown for its seeds, a food rich in omega-3 fatty acids. There are many chia genotypes, but there are mainly two variants: black chia and white chia. Their composition can be different (Tzotzol (black chia) 32% oil, Iztac II (white chia) 27% oil). The fat content can be 30-34 g / 100 g. The omega-3 content can be about 17%. The omega-6 content can be about 5%. The saturated fat content can be about 3,3 g / 100 g.

[0044] Hemp is considered an eco-friendly and highly sustainable crop. The protein content may be about 30%, the oil content may be about 30%, and the fiber (starch) content may be about 25%.

[0045] In one embodiment, the cereal bran is selected from millet bran, rice bran, rye bran, barley bran, oat bran, wheat bran, spelt bran and mixtures thereof.Co-processing of the seed material with the cereal bran helps to stabilize the oil bodies of the seed material.

[0046] In a preferred embodiment, the cereal bran is different from a cereal bran selected from the group consisting of millet bran, rice bran, rye bran, barley bran and mixtures thereof. In particular, the cereal bran is selected from the group consisting of oat bran, wheat bran, spelt bran and mixtures thereof. It has been observed that co-processing of seed material with brans from oats, wheat and spelt effectively stabilizes oil bodies and significantly increases their stability to oxidation, even at elevated temperatures.

[0047] Preferably, the cereal bran is selected from wheat bran, oat bran and mixtures thereof. More preferably, the cereal bran is wheat bran.

[0048] In a preferred embodiment the seed material and the cereal bran originate from different plant sources.

[0049] A range of protein and carbohydrate contents of the seed material and cereal bran used in the method may improve oil body stability.

[0050] In some embodiments, the seed material has a protein content of between 13% and 30%. For example, chia seeds may have a protein content of 15% to 24%, flax may have a protein content of 20% to 30%, hemp may have a protein content of 25% to 30%, and walnuts may have a protein content of 13% to 18%.

[0051] In some embodiments, the seed material has a carbohydrate content between 8% and 27%. For example, chia seeds can have a carbohydrate content of 25% to 41%, flax can have a carbohydrate content of 25% to 28%, hemp can have a carbohydrate content of 25% to 27%, and walnuts can have a protein content of 8% to 13%.

[0052] The omega-3 content of the seed material is preferably between 10% and 60% of its oil content.

[0053] Typically, the omega-6 content of the seed material is between 15% and 65% of its oil content.

[0054] In some embodiments, the combined omega-3 and omega-6 content of the seed material is from 10% to 60% of its total oil content.

[0055] The method allows the extraction of water-extractable components of the cereal bran, including, for example, proteins, carbohydrates, phenolic compounds, vitamins and minerals. These water-extractable components can contribute to the stabilization of the oil bodies.

[0056] In some embodiments, the cereal bran has a protein content between 8 and 20. For example, oat bran may have a protein content between 8.8% and 16.7%, wheat bran may have a protein content between 9.6% and 17.11%, and spelt bran may have a protein content between 9.0% and 17.3%.

[0057] In some embodiments, the cereal bran has a carbohydrate content of between 16% and 80%, preferably between 40% and 70%. For example, oat bran may have a carbohydrate content of 55.6% to 61.4%, wheat bran may have a carbohydrate content of 50.7% to 59.2%, and spelt bran may have a carbohydrate content of 60.0% to 66.7%.

[0058] In some embodiments, the cereal bran has a lipid content between 2% and 25%. For example, oat bran can have a lipid content between 3.0% and 10.6%, wheat bran can have a lipid content between 2.90% and 4.82%, and spelt bran can have a lipid content between 4.4% and 6.1%.

[0059] Cereal bran contains minerals such as phosphorus, iron, magnesium, potassium, copper, selenium, manganese, calcium, choline and sodium.

[0060] Cereal bran also contains vitamins such as B1, B2, B3, B5, B6, E and K.

[0061] In some embodiments, the cereal bran has a total content of tocopherols and tocotrienols of 3.5 to 20 mg / 100 g. In particular, the total content of tocopherols and tocotrienol homologues is 10.7 to 16.7 mg / 100 g in wheat bran, 11.7 to 19.7 mg / 100 g in spelt bran, and 4.3 to 6.7 mg / 100 g in oat bran.

[0062] As mentioned above, it is believed that this method allows the extraction of phenolic compounds of the cereal bran. In particular, it is believed that this method even allows the extraction of soluble and insoluble phenolic compounds, such as arabinans, that are originally attached to the fibers of the bran.

[0063] In some embodiments, the cereal bran has a total phenolic compound (TPC) content of 0.1 to 20 mg GAE (gallic acid equivalents), preferably 0.3 to 20 mg GAE (gallic acid equivalents) / g cereal bran, based on dry weight, more preferably 2 to 30 mg GAE / g cereal bran, based on dry weight. Without being bound by theory, phenolic compounds from cereal bran can contribute to oil body stability.

[0064] Examples of phenolic compounds in cereal bran include hydroxybenzoic acids such as gallic acid, protocatechuic acid, syringic acid; hydroxycinnamic acids such as ferulic acid, caffeic acid, chlorogenic acid, sinapic acid, p-coumaric acid; and flavonoids such as catechin and epicatechin.

[0065] The suspension obtained after step a) may have a pH greater than 6, preferably between 6.5 and 10. Alternatively, the process may comprise a step of adjusting the pH of the suspension to greater than 6, preferably between 6.5 and 10 after step a), in particular when the pH of the suspension is below 6, preferably between 6.5 and 10.

[0066] In one embodiment, the cereal bran is ground, preferably dry ground, and sieved before step a) to obtain a cereal bran having a maximum particle size of less than 600 microns, preferably less than 500 microns. Grinding and sieving the cereal bran helps to improve the extraction of compounds in the cereal bran that may contribute to oil body stabilization.

[0067] The method further comprises a step b) of mechanically disrupting the suspension to form a slurry. Preferably, the suspension is mechanically disrupted to form a slurry by grinding. More preferably, the suspension is mechanically disrupted to form a slurry by wet grinding. The temperature used in step b) is in the range of 4°C to 30°C, preferably about 20°C.

[0068] The method comprises a step c) of adjusting the pH of the oil body solution to greater than 6, preferably between 6.5 and 10. This step is crucial to keep the oil body solution with a liquid flow consistency so that it can be easily processed in subsequent steps and can be conveniently used in different food applications.

[0069] The method comprises the optional step d) of filtering or centrifuging the oil body solution to concentrate the oil body solution.

[0070] In some embodiments, in step d), (i) the oil body solution is filtered using a filter having a pore size of 200 μm or less to provide a first retentate separated from the first filtrate. In other words, the filtering step d) may include the following steps: (i) filtering the oil body solution using a filter having a pore size of 200 μm or less to provide a first retentate separated from the first filtrate.

[0071] In some embodiments, in step d), (ii) the first retentate is added to a buffer solution between pH 6.5 and 10, and filtered using a filter having a pore size of 200 μm or less to provide a second retentate separated from the second filtrate; and (iii) the first filtrate and the second filtrate are combined to concentrate the oil body solution. In other words, the filtration step d) may further include the following steps after step (i): (ii) the first retentate is added to a buffer solution between pH 6.5 and 10, and filtered using a filter having a pore size of 200 μm or less to provide a second retentate separated from the second filtrate; and (iii) the first filtrate and the second filtrate are combined to concentrate the oil body solution.

[0072] In a preferred embodiment, step d) of filtering or centrifuging the oil body solution is not optional.

[0073] The obtained oil body solution contains oil bodies. The integrity of the oil bodies is maintained throughout the method, including after the mechanical disruption step and the filtration / centrifugation step. In particular, after mechanical disruption and after pH adjustment, the average D[3;2] particle size of the oil bodies in the solution in step c) is between 0.5 μm and 20 μm, preferably between 4 μm and 20 μm, wherein the average D[3;2] particle size is measured using static light scattering. Similarly, after filtration or centrifugation, the average D[3;2] particle size of the oil bodies in the solution in step d) is between 0.5 μm and 20 μm, preferably between 4 μm and 20 μm, wherein the average D[3;2] particle size is measured using static light scattering.

[0074] Preferably, static light scattering is measured using a Mastersizer 3000. The size of all particles in solution is measured.

[0075] The % TS (total solids) content of the oil body solution is measured. In one embodiment, the % TS (total solids) content of the oil body solution, preferably the oil body solution obtained after step d) and / or step e), is less than 25%, preferably between 1% and 25%, preferably between 1% and 15%, more preferably between 8% and 12%, preferably 8%.

[0076] The method comprises a step e) of heat treating the oil body solution. The oil body solution may be heat treated at, for example, 85° C. to 150° C., such as about 95° C. For example, the heat treatment may be performed for 2 seconds to 15 minutes.

[0077] The heat treatment can be carried out in an indirect manner by means of a heat plate exchanger. As a variant, it is possible to carry out the treatment in a jacketed holding unit or by direct steam injection.

[0078] Heat treatment appears to strengthen the oil body-protein-polysaccharide complex and improve the stability of the oil bodies.

[0079] The obtained oil body solution can be stored. For storage, the temperature range used is 4°C to 12°C.

[0080] In one embodiment, the oil body solution can be fermented by adding at least one bacterial culture to the oil body solution to form a fermented oil body solution. The bacterial culture can include one or more lactic acid producing bacteria. The fermentable mixture is maintained at, for example, 45° C., for example, for 4 to 6 hours. The bacterial culture can also include yeast.

[0081] The method comprises an optional step f) of drying the oil body solution to form a powder. The drying step f) can be carried out by any drying method known to those skilled in the art. For example, it can be carried out by spray drying or freeze drying. Preferably, the drying step f) is carried out by freeze drying.

[0082] The process of the present invention uses a combination of blending, mechanical disruption, filtration / centrifugation and heat treatment steps and does not involve the use of organic solvents. An advantage over prior art processes is that the integrity of the oil bodies is maintained while retaining sensory pleasure.

[0083] In a second aspect, the present invention relates to an oil body solution or a powder thereof obtained by the method according to the first aspect of the present invention. In a specific embodiment, the oil body solution is obtained by a method comprising steps a) to e) of the first aspect of the present invention. The powder of the oil body solution is obtained by a method comprising steps a) to f) of the first aspect of the present invention.

[0084] The oil body solution is prepared from seed materials of plant origin as described in the first aspect of the present invention and cereal bran as described in the first aspect of the present invention.

[0085] In particular, the oil body solution comprises seed material, in particular seed material as described in the first aspect of the present invention. It also comprises cereal bran, in particular cereal bran as described in the first aspect of the present invention. The seed material is ground. The cereal bran is ground. The oil body composition comprises protein and / or carbohydrates from cereals, preferably cereal bran. In particular, the carbohydrates comprise or consist of fibers from cereals, preferably cereal bran. In some embodiments, carbohydrates and / or proteins from cereals, preferably cereal bran, are bound and / or adsorbed to the surface of the oil bodies of the oil body solution. The cereal is selected from millet, rice, rye, barley, oats, wheat, spelt and mixtures thereof. In a preferred embodiment, the bran is different from a cereal selected from millet, rice, rye, barley and mixtures thereof. In particular, the cereal is selected from oats, wheat, spelt and mixtures thereof. Preferably, the cereal is selected from wheat, oats and mixtures thereof. More preferably, the cereal is wheat. The cereal bran is a cereal bran as described in the first aspect of the present invention. The method involving co-processing oil seeds with cereal bran can produce an oil body composition comprising proteins and / or carbohydrates from cereals, particularly cereal bran. These proteins and / or carbohydrates (such as fiber) can contribute to oil body stability. In particular, the method of the present invention can facilitate the interaction between carbohydrates such as fiber and / or proteins of cereal bran and oil bodies, and thus can facilitate oil body stability.

[0086] In some embodiments, the oil bodies of the oil body solution are derived from seed material, preferably the seed material disclosed in the first aspect of the present invention. The average D[3;2] particle size of the oil body solution measured using static light scattering is between 0.5 μm and 20 μm, preferably between 4 μm and 20 μm.

[0087] In one embodiment, the D90 of the oil body solution is between 50 μm and 500 μm. In one embodiment, the D50 of the oil body solution is between 5 μm and 250 μm. In one embodiment, the D10 of the oil body solution is between 0.5 μm and 55 μm. In one embodiment, the span is between 1 and 10. The span is defined as described herein.

[0088] D90, D50 and D10 average particle sizes can also be measured using static light scattering.

[0089] Preferably, static light scattering is measured using a Mastersizer 3000. The size of all particles in solution is measured.

[0090] In a preferred embodiment, the solution has a pH between 6.5 and 10, such as 9.5.

[0091] The features of the oil body solution or powder of the second aspect of the present invention may be applied to the oil body solution or powder of the first aspect of the present invention, and vice versa.

[0092] In a third aspect, the present invention relates to an oil body solution or a powder thereof.

[0093] The average D[3;2] particle size of the oil body solution measured using static light scattering is between 0.5 μm and 20 μm, preferably between 4 μm and 20 μm.

[0094] In one embodiment, the D90 of the oil body solution or its powder is between 50 μm and 500 μm. In one embodiment, the D50 of the oil body solution or its powder is between 5 μm and 250 μm. In one embodiment, the D10 of the oil body solution or its powder is between 0.5 μm and 55 μm. In one embodiment, the span is between 1 and 10. The span is defined as described herein.

[0095] D90, D50 and D10 average particle sizes can also be measured using static light scattering.

[0096] Preferably, static light scattering is measured using a Mastersizer 3000. The size of all particles in solution is measured.

[0097] The solution also has a pH between 6.5 and 10.

[0098] The ratio of cereal bran to fat in the oil body solution is 1 g cereal bran: 20 ml to 40 ml oil body solution, or 1 g cereal bran / 2 g to 5 g seed material in the oil body solution.

[0099] In one embodiment, the oil body solution has a fat content of at least 0.5 g, preferably 0.5 g to 8 g, more preferably 2 g to 8 g per 100 mL of the oil body solution.

[0100] The oil body solution has an ω3 content of at least 150 mg, preferably at least 300 mg, more preferably at least 600 mg per 100 mL of oil body solution. The oil body solution has an ω3 content of at most 5000 mg, more preferably at most 2000 mg, most preferably at most 1000 mg per 100 mL of oil body solution. In one embodiment, the oil body solution has an ω3 content of 200 to 500 mg per 100 mL of oil body solution.

[0101] In some other embodiments, the oil body solution has an ω6 content of at least 80 mg, preferably at least 150 mg, more preferably at least 300 mg, and most preferably at least 600 mg per 100 mL of the oil body solution. The oil body solution has an ω6 content of at most 5000 mg, more preferably at most 2000 mg per 100 mL of the oil body solution. In one embodiment, the oil body solution has an ω6 content of 2000 to 5000 mg per 100 mL of the oil body solution.

[0102] The oil body solution is prepared from seed materials of plant origin as described in the first aspect of the present invention and cereal bran as described in the first aspect of the present invention.

[0103] In particular, the oil body solution comprises seed material, in particular the seed material as described in the first aspect of the present invention. It also comprises cereal bran, in particular the cereal bran as described in the first aspect of the present invention. The seed material is ground. The cereal bran is ground.

[0104] The oil body composition comprises protein and / or carbohydrate from cereal, preferably cereal bran. In particular, carbohydrate comprises or consists of fiber from cereal, preferably cereal bran. In some embodiments, carbohydrate and / or protein from cereal, preferably from cereal bran is bound and / or adsorbed on the surface of the oil body of the oil body solution. Cereal is selected from millet, rice, rye, barley, oats, wheat, spelt and mixtures thereof. In a preferred embodiment, bran is different from cereal selected from millet, rice, rye, barley and mixtures thereof. In particular, cereal is selected from oats, wheat, spelt and mixtures thereof. Preferably, cereal is selected from wheat, oats and mixtures thereof. More preferably, cereal is wheat. Cereal bran is cereal bran as described in the first aspect of the present invention. A method involving co-processing of oil-containing seeds with cereal bran can produce an oil body composition comprising protein and / or carbohydrate from cereal, particularly cereal bran. These proteins and / or carbohydrates (such as fiber) can contribute to oil body stability. In particular, the method of the present invention may facilitate the interaction between carbohydrates such as fibers and / or proteins of cereal bran and oil bodies and may therefore facilitate oil body stability.

[0105] In some embodiments, the oil bodies of the oil body solution are derived from seed material, preferably the seed material disclosed in the first aspect of the present invention. The features of the oil body solution or powder of the third aspect of the present invention can be applied to the oil body solution or powder of the first and second aspects of the present invention, and vice versa.

[0106] In a fourth aspect, the present invention relates to a food product comprising the oil body solution or powder thereof according to the second or third aspect of the present invention.

[0107] Preferably, the food product is a plant-based milk substitute, ice cream, confectionery, alternative refrigerated dairy, nutritional supplement, nutritional diet, baby food, sauce, condiment, soup or dip. More preferably, the food product is a plant-based milk substitute, a plant-based refrigerated dairy substitute, nutritional supplement, baby food, sauce, soup, condiment and dip. Most preferably, the food product is a plant milk substitute, a plant-based refrigerated dairy substitute, sauce, soup or dip. Examples of plant-based refrigerated dairy substitutes include yogurt substitutes, dessert cream substitutes, custard substitutes, pudding substitutes, fresh cheese substitutes, kefir substitutes, fermented milk substitutes, milkshake substitutes. Alternative refrigerated dairy is preferably a yogurt analog.

[0108] The food product may be in solid form, liquid form or powder form.

[0109] In a preferred embodiment, the food product is a vegetarian or vegan food product.

[0110] Example

[0111] Example 1: Preparation of oil body solution from hemp seeds (comparative example)

[0112] 100 g of shelled hemp seeds were suspended in water (ratio 1:6 w / v) and heat treated in a 95°C water bath for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds at speed 1 (1800 rpm) using a Waring blender (Waring Blendor, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature with a Heidolph overhead mixer (RZR2021, Germany) for 1 hour and then filtered using a 200 μm pore size cheesecloth. The final oil body solution was heat treated at 95°C in a water bath for 10 minutes and then allowed to stand at room temperature. Finally, the oil body solution was stored or freeze-dried at room temperature or 40°C to form a powder.

[0113] The oxidative stability of the solutions was evaluated by sniffing after 0 or 4 weeks of storage at 40° C. If the solution was unstable, a fishy odor would be present.

[0114] The physical stability of the solutions was also evaluated by visual inspection of the solutions after storage for 0 or 4 weeks at 40° C. If the solution is unstable, phase separation will occur including creaming, i.e., separation of fat at the surface of the solution.

[0115] The results are provided in Table 1.

[0116] T0 (0 days) T1 (4 weeks) Phase separation No phase separation, including no emulsification Phase separation, including emulsification odor No fishy smell Fishy smell

[0117] Table 1

[0118] The oil body solution of Example 1 was observed by confocal laser scanning microscopy. The method for preparing confocal micrographs is as follows.

[0119] The oil body solution was placed on slides prestained with a solution of two dyes in polyvinylpyrrolidone (PVP, 5% in ethanol).

[0120] In particular, the two dyes used are:

[0121] - Fast Green FCF (Sigma-Aldrich, Saint Louis, Missouri, United States): 0.1% in PVP K15 (polyvinylpyrrolidone molecular weight 15000), 5% in ethanol.

[0122] - Nile Red (Sigma-Aldrich, Saint Louis, Missouri, United States): 0.1% in PVP K15 (polyvinylpyrrolidone molecular weight 15000), 5% in ethanol.

[0123] Imaging was performed using an LSM 710 confocal microscope upgraded with an Airyscan detector (Zeiss, Oberkochen, Germany). Acquisition and image processing were performed using Zen 2.1 software.

[0124] The acquisition parameters of this scheme are as follows:

[0125] - Nile Red: Excitation wavelength 488nm; Emission: BP: 490nm to 631nm, to highlight fat;

[0126] - Fast Green: Excitation wavelength 633nm; Emission: LP: 639nm, to highlight proteins.

[0127] Microscope imaging Figure 1 As provided. It can be seen that the solution contains oil bodies. The results of Table 1 tend to indicate that most of the oil bodies in the solution are unstable.

[0128] Example 2: Preparation of oil body solution from hemp seeds and oat bran

[0129] Oat bran was ground (Retch GM200, Germany) and sieved at 500 microns (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground oat bran were suspended in water (ratio 1:6, w / v) and heat treated in a 95°C water bath for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds at speed 1 (1800 rpm) using a Waring blender (Waring Blendor, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature with a Heidolph overhead mixer (RZR 2021, Germany) for 1 hour and then filtered using a cheesecloth with a pore size of 200 μm. The final oil body solution was heat treated in a water bath at 95°C for 10 minutes and then allowed to stand at room temperature. Finally, the oil body solution was stored or freeze-dried at room temperature or 40°C to form a powder.

[0130] The oxidative stability of the solutions was evaluated by sniffing after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also evaluated by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0131] The results are provided in Table 2.

[0132] T0 (0 days) T1 (4 weeks) Phase separation No phase separation, including no emulsification No phase separation, including no emulsification odor No fishy smell No fishy smell

[0133] Table 2

[0134] Example 3: Preparation of oil body solution from hemp seeds and wheat bran

[0135] Wheat bran was ground (Retch GM200, Germany) and sieved at 500 microns (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground wheat bran were suspended in water (ratio 1:6, w / v) and heat treated in a 95°C water bath for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds at speed 1 (1800 rpm) using a Waring blender (Waring Blendor, USA). The pH was easily adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature with a Heidolph overhead mixer (RZR 2021, Germany) for 1 hour and then filtered using a cheesecloth with a pore size of 200 μm. The final oil body solution was heat treated at 95°C in a water bath for 10 minutes and then allowed to stand at room temperature. Finally, the oil body solution was stored at room temperature or 40°C or freeze-dried to form a powder.

[0136] The oxidative stability of the solutions was evaluated by sniffing after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also evaluated by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0137] The results are provided in Table 3.

[0138] T0 (0 days) T1 (4 weeks) Phase separation No phase separation, including no emulsification No phase separation, including no emulsification odor No fishy smell No fishy smell

[0139] Table 3

[0140] Example 4: Preparation of Oil Body Solutions from Hemp Seeds and Spelt Bran

[0141] Spelt bran was ground (Retch GM200, Germany) and sieved at 500 microns (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground spelt bran were suspended in water (ratio 1:6, w / v) and heat treated in a 95°C water bath for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds at speed 1 (1800 rpm) using a Waring blender (WaringBlendor, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature with a Heidolph overhead mixer (RZR 2021, Germany) for 1 hour and then filtered using a cheesecloth with a pore size of 200 μm. The final oil body solution was heat treated in a water bath at 95°C for 10 minutes and then allowed to stand at room temperature. Finally, the oil body solution was stored or freeze-dried at room temperature or 40°C to form a powder.

[0142] The oxidative stability of the solutions was evaluated by sniffing after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also evaluated by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0143] The results are provided in Table 4.

[0144] T0 (0 days) T1 (4 weeks) Phase separation No phase separation, including no emulsification No phase separation, including no emulsification odor No fishy smell No fishy smell

[0145] Table 4

[0146] Example 5: Preparation of oil body solution from hemp seeds and barley bran

[0147] Barley bran was ground (Retch GM200, Germany) and sieved at 500 microns (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground barley bran were suspended in water (ratio 1:6, w / v) and heat treated in a 95°C water bath for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds at speed 1 (1800 rpm) using a Waring blender (Waring Blendor, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature with a Heidolph overhead mixer (RZR 2021, Germany) for 1 hour and then filtered using a cheesecloth with a pore size of 200 μm. The final oil body solution was heat treated in a water bath at 95°C for 10 minutes and then allowed to stand at room temperature. Finally, the oil body solution was stored or freeze-dried at room temperature or 40°C to form a powder.

[0148] The oxidative stability of the solutions was evaluated by sniffing after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also evaluated by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0149] The results are provided in Table 5.

[0150] T0 (0 days) T1 (4 weeks) Phase separation No phase separation, including no emulsification No phase separation, including no emulsification odor No fishy smell No fishy smell

[0151] Table 5

[0152] Example 6: Preparation of oil body solution from hemp seeds and millet bran

[0153] Millet bran was ground (Retch GM200, Germany) and sieved at 500 microns (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground millet bran were suspended in water (ratio 1:6, w / v) and heat treated in a 95°C water bath for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds at speed 1 (1800 rpm) using a Waring blender (Waring Blendor, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature with a Heidolph overhead mixer (RZR 2021, Germany) for 1 hour and then filtered using a cheesecloth with a pore size of 200 μm. The final oil body solution was heat treated in a water bath at 95°C for 10 minutes and then allowed to stand at room temperature. Finally, the oil body solution was stored or freeze-dried at room temperature or 40°C to form a powder.

[0154] The oxidative stability of the solutions was evaluated by sniffing after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also evaluated by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0155] The results are provided in Table 6.

[0156] T0 (0 days) T1 (4 weeks) Phase separation No phase separation, including no emulsification No phase separation, including no emulsification odor No fishy smell No fishy smell

[0157] Table 6

[0158] Example 7: Preparation of oil body solution from hemp seeds and rice bran

[0159] Rice bran was ground (Retch GM200, Germany) and sieved at 500 microns (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground rice bran were suspended in water (ratio 1:6, w / v) and heat treated in a 95°C water bath for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds at speed 1 (1800 rpm) using a Waring blender (Waring Blendor, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature with a Heidolph overhead mixer (RZR 2021, Germany) for 1 hour and then filtered using a cheesecloth with a pore size of 200 μm. The final oil body solution was heat treated in a water bath at 95°C for 10 minutes and then allowed to stand at room temperature. Finally, the oil body solution was stored or freeze-dried at room temperature or 40°C to form a powder.

[0160] The oxidative stability of the solutions was evaluated by sniffing after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also evaluated by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0161] The results are provided in Table 7.

[0162] T0 (0 days) T1 (4 weeks) Phase separation No phase separation, including no emulsification No phase separation, including no emulsification odor No fishy smell No fishy smell

[0163] Table 7

[0164] Example 8: Preparation of oil body solution from hemp seeds and rye bran

[0165] Rye bran was ground (Retch GM200, Germany) and sieved at 500 microns (Retch GM200 Jet, Germany). 80 g of shelled hemp seeds and 20 g of ground rye bran were suspended in water (ratio 1:6, w / v) and heat treated in a 95°C water bath for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds at speed 1 (1800 rpm) using a Waring blender (Waring Blendor, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature with a Heidolph overhead mixer (RZR 2021, Germany) for 1 hour and then filtered using a cheesecloth with a pore size of 200 μm. The final oil body solution was heat treated in a water bath at 95°C for 10 minutes and then allowed to stand at room temperature. Finally, the oil body solution was stored or freeze-dried at room temperature or 40°C to form a powder.

[0166] The oxidative stability of the solutions was evaluated by sniffing after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also evaluated by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0167] The results are provided in Table 8.

[0168] T0 (0 days) T1 (4 weeks) Phase separation No phase separation, including no emulsification No phase separation, including no emulsification odor No fishy smell No fishy smell

[0169] Table 8

[0170] Example 9: Evaluation of the effects of hemp alone or different combinations of hemp and cereal bran on the Oxidative stability of the obtained oil solution

[0171] The hemp oil body solution of Example 1 (hereinafter referred to as hemp extract) or the hemp-bran oil body solution of Examples 2 to 8 (hereinafter referred to as hemp-cereal bran co-extract) was evaluated for oxidative stability under accelerated conditions, which refers to elevated temperature and exposure to excess pure oxygen, using RapidOxy 100 (Anton Paar Switzerland AG, Buchs, Switzerland). Samples containing 5 g of hemp alone or hemp-bran hemp oil body solution of Example 1 or hemp-bran oil body solution of Examples 2 to 8 were prepared in a glass dish. The glass dish containing the sample was then placed in a stainless steel test chamber. In the test chamber, the initial oxygen pressure was set to 7 bar, and the temperature was increased and kept constant at 80°C or 90°C during oxidation. During the reaction, the pressure of the test chamber was continuously monitored, and the pressure drop indicated the oxygen consumption caused by the oxidation reaction. "Oxidation induction time (OIT)" is defined as the time when two tangents of the pressure curve intersect, that is, the intersection between the tangent of the pressure curve when the pressure is stable and the tangent of the pressure curve when the pressure drops. This time is an indication of the oxidative stability of the sample. The longer the OIT, the stronger (ie, higher) the oxidative stability, and vice versa.

[0172] The results are shown in Figure 2 middle.

[0173] Figure 1 Oxidative stability results obtained with Rapidoxy 100 for hemp alone or hemp-cereal bran co-extracts oxidized at 80°C and / or 90°C are shown.

[0174] It can be seen that the oxidative stability of the hemp oil solution increased when co-extracted with wheat bran, oat bran and spelt bran, but decreased when co-extracted with rice bran, barley bran, rye bran or millet bran.

[0175] Among the different brans tested, wheat bran showed the best oxidative stabilization effect, followed by oat bran and spelt bran.

[0176] Example 10: Hydrophilic Oxygen Radical Absorbance Capacity (H-ORAC) Values ​​of Cereal Bran

[0177] The H-ORAC assay measures the antioxidant capacity of a sample by monitoring the inhibition of peroxyl radical-induced oxidation via the hydrogen atom transfer (HAT) mechanism, specifically the free radical chain-breaking capacity.

[0178] In the H-ORAC assay, artificially generated peroxyl radicals react with the fluorescent probe to form non-fluorescent products. When a sample with antioxidant properties, especially molecules with free radical chain breaking ability, is added, a competitive reaction occurs between the fluorescent probe and the antioxidant molecules of the sample to react with the peroxyl radicals. The net integrated area under the fluorescence curve (AUC) (i.e., the area under the sample fluorescence curve minus the area under the blank fluorescence curve) is used to measure the prediction of antioxidant capacity, especially hydrophilic oxygen radical absorption capacity.

[0179] In this example, the different cereal bran components used in Examples 2 to 8 were ground (Retch GM200, Germany) and sieved at 500 microns (Retch GM200 Jet, Germany) to obtain ground cereal brans. The different ground cereal brans obtained were evaluated by H-ORAC assay. The H-ORAC assay was performed according to the ORAC-FL method disclosed in Dàvalos et al., "Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC-Fluorescein) Assay." J. Agric. Food Chem. 52: 48-54 (2004).

[0180] The fluorescence of the different samples was measured by fluorimetry using a Varioskan LUX-fluorescence detector (ThermoFisher Scientific) with excitation wavelength = 485 nm and emission wavelength = 525 nm.

[0181] The results are provided in Table 9.

[0182]

[0183]

[0184] Table 9

[0185] The results (Table 9) show that among the brans studied, oat bran has the highest H-ORAC value, followed by rice bran, spelt bran, wheat bran and the rest of the brans. The order of ORAC values ​​is inconsistent with the antioxidant capacity of hemp-bran co-extracts measured by RapidOxy in Example 9.

[0186] This suggests that in the oil body solution obtained by co-extraction of seed material with bran, the stabilization of oil bodies may involve other mechanisms than free radical chain scission mechanisms. In addition, the co-extraction method of the present invention may be the key to favor these other mechanisms involved in oil body stabilization.

Claims

1. A method for preparing an oil body solution, the method comprising the following steps: a. preparing a suspension of seed material and cereal bran in an aqueous phase, preferably in water, wherein the seed material and the cereal bran are present in a dry weight ratio between 50:50 and 95:5; and wherein the aqueous phase does not contain an organic solvent; b. mechanically breaking up the suspension to form a slurry; c. adjusting the pH of the slurry to greater than 6, preferably between 6.5 and 10, to form an oil body solution; d. Optionally, filtering or centrifuging the oil body solution to concentrate the oil body solution; e. heat treating the oil body solution, and f. Optionally, drying the oil body solution to form a powder.

2. The method according to claim 1, wherein the seed material has a protein content between 13% and 30% and a carbohydrate content between 8% and 27%, and the cereal bran has a protein content between 8% and 20%, a carbohydrate content between 16% and 80%.

3. A method according to any preceding claim, wherein the cereal bran has a total phenolic compound content of between 0.1 mg and 20 mg gallic acid equivalent (GAE) / g cereal bran, based on dry weight.

4. A method according to any preceding claim, wherein the omega-3 content of the seed material is between 10% and 60% of its oil content.

5. The method according to any preceding claim, wherein the seed material is derived from a plant source selected from the list consisting of hemp, chia seeds, flax, sunflower, sesame, watermelon, melon seeds, rapeseed, walnuts, and combinations thereof.

6. A method according to any preceding claim, wherein the cereal bran is selected from oat bran, wheat bran, spelt bran, barley bran, millet bran, rice bran and mixtures thereof.

7. The method according to any one of claims 1 to 5, wherein the cereal bran is selected from oat bran, wheat bran, spelt bran and mixtures thereof.

8. A method according to any preceding claim, wherein the suspension is mechanically disrupted by grinding to form a slurry.

9. The method according to any preceding claim, wherein in step d), (i) the oil body solution is filtered using a filter having a pore size of 200 μm or less to provide a first retentate separated from a first filtrate.

10. The method of claim 8, wherein in step d), (ii) the first retentate is added to a buffer solution at a pH between 6.5 and 10, and filtered using a filter having a pore size of 200 μm or less to provide a second retentate separated from a second filtrate; and (iii) the first filtrate and the second filtrate are combined to concentrate the oil body solution.

11. The method according to any preceding claim, wherein after mechanical disruption and after pH adjustment, the oil bodies in solution in step c) have an average D[3;2] particle size measured using static light scattering of between 0.5 μm and 20 μm.

12. The method according to any preceding claim, wherein the oil body solution, preferably the oil body solution obtained after step d) and / or step e), has a % total solids content between 1% and 15%.

13. An oil body solution or a powder thereof obtained by the method according to any one of claims 1 to 12.

14. An oil body solution or powder thereof having an average D[3;2] particle size measured using static light scattering between 0.5 μm and 20 μm, a pH between 6.5 and 10, and comprising cereal bran.

15. The oil body solution or powder thereof according to claim 14, wherein the ratio of cereal bran to fat in the oil body solution is 1 g cereal bran: 20 ml to 40 ml oil body solution, or 1 g cereal bran / 2 g to 5 g seed material in the oil body solution.

16. A food product comprising the oil body solution or powder thereof according to claim 13 or 14 to 15, wherein the food product is a plant-based milk substitute, ice cream, confectionery, alternative refrigerated dairy, nutritional supplement, nutritional meal, baby food, sauce, condiment, soup or dip, wherein the alternative refrigerated dairy is a yogurt analogue.

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