Co-extraction method for preparing stable oil body solutions from seed material and cereal bran

Abstract

The present 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 disrupted to form a slurry, and the pH of the resulting slurry is adjusted to greater than 6 to form the oil body solution. The oil body solution is then heat-treated. The present invention also relates to an oil body solution or a powder thereof, and to food products containing the oil body solution or powder thereof.

Description

Introduction

[0001] Lipid oxidation, which causes off-taste and off-flavor, is a serious problem in food products. Oil bodies, also known as oleosomes, are natural lipid storage forms in plants, mainly from seeds and nuts. Oil bodies have a spherical structure and a unique combination of proteins, lipids, and phospholipids. This unique structure protects lipids from oxidation and has stable emulsion properties.

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

[0003] To improve the stability of oil body preparations, various types of ingredients have been added to oil body preparations. Iwanaga et al., J. Agric. Food Chem. 56:2240-2245 (2008) reported that pectin-coated oil bodies have similar or improved stability compared to uncoated oil bodies. WO 2017 / 066569 relates to an oil body composition containing oil bodies with 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 with different size distributions. The use of preservatives to stabilize oil body preparations has been proposed.

[0004] Additionally, extraction of compounds from plants typically involves the use of organic solvents.

[0005] There is a clear need to develop natural, clean-label stabilization systems that maintain the integrity of oil bodies for food applications. Summary of the Invention

[0006] The present inventors have developed a natural stabilization system that maintains the integrity of oil bodies for longer periods of time than prior art methods. This system provides protection from PUFA oxidation for food applications with minimal processing. This system meets consumer demands for clean label ingredient lists and avoids the use of organic solvents as well as additives such as lecithin and maltodextrin. The present invention uses a specific combination of seeds and grain brans to provide both physical and chemical stability to oil bodies.

[0007] In a first aspect, the present invention provides a method for preparing an oil body solution, comprising the steps of: a. preparing a suspension of seed material and cereal bran in an aqueous phase, preferably in water, wherein the seed material and cereal bran are present in a dry weight ratio of 50:50 to 95:5, and the aqueous phase does not contain an organic solvent; b. mechanically disrupting the suspension to form a slurry; c. adjusting the pH of the slurry to greater than 6, preferably 6.5-10, 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; f. Optionally, drying the oil body solution to form a powder; The present invention relates to a method, comprising:

[0008] In a second aspect, the present invention relates to an oil body solution or powder thereof obtained by the method described herein.

[0009] In a third aspect, the present invention relates to an oil body solution or powder thereof, which has an average D[3;2] particle size of 0.5 μm to 20 μm as measured using static light scattering, a pH of 6.5 to 10, and contains cereal bran. In this third aspect of the present invention, "the powder" refers to the oil body solution powder.

[0010] In a fourth aspect, the present invention relates to a food product comprising an oil body solution or powder as described herein, the food product being a plant-based milk substitute, ice cream, confectionery, chilled alternative dairy product, dietary supplement, nutritional food, baby food, sauce, dressing, soup or dip, wherein the chilled alternative dairy beverage is a yogurt analog. [Brief explanation of the drawings]

[0011] [Figure 1] 1 shows a confocal laser scanning microscope image of a hemp oil body solution from Example 1. The circle indicated by ob highlights an oil body containing a fatty core indicated by f and surrounded by protein indicated by p. [Figure 2] 1 shows the oxidation induction times at 80° C. and 90° C., as well as total fat, for oil body solutions prepared with different hemp and cereal bran combinations. DETAILED DESCRIPTION OF THE INVENTION

[0012] Unless otherwise stated, all percentages herein refer to weight percentages, where applicable.

[0013] When compositions are given herein in terms of wt% (weight percent), this means the weight % of the total recipe, unless otherwise stated.

[0014] As used herein, the terms "comprise," "comprising," and the like are to be interpreted in an inclusive sense, i.e., "including, but not limited to," rather than in an exclusive or exhaustive sense.

[0015] As used herein, "about" is understood to refer to a number falling within a numerical range. In one embodiment, "about" refers to a range of -30% to +30% of the referenced number. In one embodiment, "about" refers to a range of -20% to +20% of the referenced number. In one embodiment, "about" refers to a range of -10% to +10% of the referenced number. In one embodiment, "about" refers to a range of -5% to +5% of the referenced number. In one embodiment, "about" refers to a range of -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers or fractions within that range.

[0016] Unless otherwise defined, all technical and scientific terms have the same meaning and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0017] "Mechanical disruption" as described herein can be, for example, grinding, pulverization, hammer milling, or colloid milling.

[0018] The "span" of a volumetric size distribution is defined as Span = (D90 - D10) / D50. The span value gives a measure of how far the 10th and 90th percentiles are, and is normalized to the midpoint.

[0019] The term "vegan" refers to an edible composition that does not contain any animal products or animal-derived products.

[0020] The term "vegetarian" refers to an edible composition that does not contain meat, such as fish.

[0021] The term "GAE" refers to Gallic Acid Equivalent. This term is used when the content of an ingredient is quantified against a gallic acid calibration curve. Gallic Acid Equivalent means that each quantified ingredient is considered to be equivalent to one molecule of gallic acid. In other words, 1 mg GAE / g of a quantified ingredient is equivalent to 1 mg / g of that quantified ingredient.

[0022] In a first aspect, the present invention relates to a method for preparing an oil body solution, which method allows for the formation of plant extracts that are stable in liquid and powder formulations.

[0023] The method comprises the step a) of preparing a suspension of seed material and cereal bran in an aqueous phase.

[0024] This method is substantially natural. The method does not involve the use of organic solvents, yet still allows for effective extraction of stabilized oil bodies. In particular, the aqueous phase does not contain organic solvents. For the avoidance of doubt, water is excluded from the definition of organic solvent. For example, the aqueous phase does not comprise an organic solvent selected from the list consisting of acetic acid, acetone, acetonitrile, benzene, 1-butanol, 2-butanol, 3-butanone, t-butyl alcohol, carbon tetrachloride, chlorobenzene, chloroform, cyclohexane, diethylene glycol, diethyl 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, glycerin, heptane, hexamethylphosphoramide (HMPA), hexane, methanol, methylene chloride, N-methyl-2-pyrrolidinone (NMP), nitromethane, naphthalene, pentane, 1-propanol, 2-propanol, pyridine, toluene, triethylamine, tetrahydrofuran, o-xylene, m-xylene, p-xylene, and combinations thereof.

[0025] In one embodiment, the method does not involve the use of any organic solvents, including any of the organic solvents listed above.

[0026] The aqueous phase may be a buffer or water. The buffer may be any alkaline buffer, such as a phosphate buffer or a Na2CO3 buffer, for example, about 0.05M Na2CO3 buffer. Preferably, the buffer has a pH of about 9.5. In a preferred embodiment, the aqueous phase is water.

[0027] In one embodiment, step a) of the method comprises separately suspending the seed material and the cereal bran in an aqueous phase of about pH 6.5 to pH 10, followed by mixing to form a suspension. The aqueous phase may be a buffer solution as described above or water.

[0028] In one embodiment, the suspension in step a) is heat treated at 85-105°C, 90-100°C, or 92-98°C, or 94-96°C, for example at about 95°C, for example for about 5-120 minutes, in particular for about 15 minutes.

[0029] In some embodiments, the suspension may be cooled, for example, to 4-45° C. for at least 1 hour prior to step b).

[0030] In a preferred embodiment, the suspension in step a) is heat treated at 90-120°C and subsequently cooled to 4-45°C.

[0031] In a preferred embodiment, the seed material and the cereal bran may be soaked, especially before step b), preferably for about 1 hour, preferably at room temperature.

[0032] The seed material and 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 (wt / vol), preferably 1:5 to 1:10 (wt / vol), for example 1:6 (wt / vol).

[0033] It has been found that the combination of seed material with cereal bran results in improved oil body stabilization.

[0034] Preferably, the seed material is derived from a botanical source selected from the list consisting of hemp, chia, flax, sunflower, sesame, watermelon, egusi, rapeseed, walnut, and combinations thereof. More preferably, the seed material is derived from a botanical source selected from the list consisting of hemp, flax, chia, and combinations thereof. Most preferably, the seed material is derived from hemp.

[0035] Flax is an annual plant. There are two main varieties of flaxseed: brown and yellow. Most of these varieties have similar nutritional properties. Flax is rich in omega-3 and other nutrients. Flax is a source of lignin, protein, and fiber. Flax may have a sugar content of about 1.55g / 100g, a fat content of about 37g / 100g, an omega-3 content of about 16%, an omega-6 content of about 4.3%, and a saturated fat content of about 3.2g / 100g.

[0036] Chia, or Salvia hispanica L., is an annual plant commercially cultivated for its seeds, a food rich in omega-3 fatty acids. There are many chia genotypes, but two main types exist: black chia and white chia. The composition of black and white chia can vary (32% oil for Tzotzol (black chia) and 27% oil for Iztac II (white chia)). The fat content can be 30-34g / 100g. The omega-3 content can be about 17%. The omega-6 content can be about 5%. The saturated fat content can be about 3.3g / 100g.

[0037] Hemp is considered an environmentally friendly and highly sustainable crop. The protein content can be about 30%, the oil content can be about 30%, and the fiber (starch) content can be about 25%.

[0038] In one embodiment, the cereal bran is selected from the group consisting of millet bran, rice bran, rye bran, barley bran, oat bran, wheat bran, spelt bran, and mixtures thereof. Co-processing the seed material with the cereal bran contributes to stabilizing the oil bodies of the seed material.

[0039] In a preferred embodiment, the cereal bran is different from a cereal bran selected from 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 bran derived from oat, wheat, and spelt effectively stabilizes oil bodies and significantly increases their stability against oxidation, even at high temperatures.

[0040] Preferably, the cereal bran is selected from the group consisting of wheat bran, oat bran, and mixtures thereof. More preferably, the cereal bran is wheat bran.

[0041] In a preferred embodiment, the seed material and the cereal bran are derived from different botanical sources.

[0042] The specific range of protein and carbohydrate content of the seed material and cereal bran used in the present method improves the stabilization of oil bodies.

[0043] In some embodiments, the seed material has a protein content of 13-30%. For example, chia may have a protein content of 15-24%, flax may have a protein content of 20-30%, hemp may have a protein content of 25-30%, and walnuts may have a protein content of 13-18%.

[0044] In some embodiments, the seed material has a carbohydrate content of 8-27%. For example, chia may have a carbohydrate content of 25-41%, flax may have a carbohydrate content of 25-28%, hemp may have a carbohydrate content of 25-27%, and walnuts may have a protein content of 8-13%.

[0045] The omega-3 content of the seed material is preferably between 10% and 60% of the oil content of the seed material.

[0046] Typically, the omega-6 content of the seed material is between 15% and 65% of the oil content of the seed material.

[0047] In some embodiments, the total omega-3 and omega-6 content of the seed material is between 10% and 60% of the total oil content of the seed material.

[0048] This method makes it possible to extract water-extractable components of the cereal bran, including, for example, proteins, carbohydrates, phenolic compounds, vitamins, and minerals, which may be involved in the stabilization of oil bodies.

[0049] In some embodiments, the cereal bran has a protein content of 8-20%. For example, oat bran may have a protein content of 8.8-16.7%, wheat bran may have a protein content of 9.6-17.11%, and spelt bran may have a protein content of 9.0-17.3%.

[0050] In some embodiments, the cereal bran has a carbohydrate content of 16-80%, preferably 40-70%. For example, oat bran may have a carbohydrate content of 55.6-61.4%, wheat bran may have a carbohydrate content of 50.7-59.2%, and spelt bran may have a carbohydrate content of 60.0-66.7%.

[0051] In some embodiments, the cereal bran has a lipid content of 2-25%. For example, oat bran may have a lipid content of 3.0-10.6%, wheat bran may have a lipid content of 2.90-4.82%, and spelt bran may have a lipid content of 4.4-6.1%.

[0052] Cereal bran contains minerals such as phosphorus, iron, magnesium, potassium, copper, selenium, manganese, calcium, choline, and sodium.

[0053] Cereal bran also contains vitamins such as vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin E, and vitamin K.

[0054] In some embodiments, the cereal bran has a total tocopherol and tocotrienol content of 3.5-20 mg / 100 g, particularly a total tocopherol and tocotrienol homolog content of 10.7-16.7 mg / 100 g for wheat bran, 11.7-19.7 mg / 100 g for spelt bran, and 4.3-6.7 mg / 100 g for oat bran.

[0055] As mentioned above, the present method is believed to allow for the extraction of phenolic compounds of cereal bran, and in particular, even the extraction of soluble and insoluble phenolic compounds that are originally attached to the fibers of the bran, such as arabinoxylans.

[0056] In some embodiments, the cereal bran may have a total phenolic compounds (TPC) content of 0.1 to 20 mg GAE (gallic acid equivalents) per gram of cereal bran on a dry weight basis, preferably 0.3 to 20 mg GAE (gallic acid equivalents), and more preferably 2 to 30 mg GAE per gram of cereal bran on a dry weight basis. Without wishing to be bound by theory, phenolic compounds from the cereal bran may be involved in oil body stabilization.

[0057] Examples of phenolic compounds in cereal bran include hydroxybenzoic acids such as gallic acid, protocatechuic acid, and syringic acid; hydroxycinnamic acids such as ferulic acid, caffeic acid, chlorogenic acid, sinapic acid, and p-coumaric acid; and flavonoids such as catechin and epicatechin.

[0058] The suspension obtained after step a) may have a pH greater than 6, preferably between 6.5 and 10. Alternatively, the method may comprise, after step a), a step of adjusting the pH of the suspension to greater than 6, preferably between 6.5 and 10, in particular if the pH of the suspension is less than 6, preferably less than 6.5 to 10.

[0059] In one embodiment, the cereal bran is milled, preferably dry milled and sieved, before step a) to obtain a cereal bran having a maximum particle size of less than 600 μm, preferably less than 500 μm. Milling and sieving of the cereal bran contributes to improving the extraction of compounds of the cereal bran, which may contribute to the stabilization of oil bodies.

[0060] The method further comprises step b) of mechanically disrupting the suspension to form a slurry. Preferably, the suspension is mechanically disrupted by milling to form the slurry. More preferably, the suspension is mechanically disrupted by wet milling to form the slurry. The temperature range used in step b) is between 4°C and 30°C, preferably about 20°C.

[0061] The method includes step c) adjusting the pH of the oil body solution to greater than 6, preferably between 6.5 and 10. This step is important so that the oil body solution retains a liquid flow consistency, which allows it to be easily processed in subsequent steps and used in a variety of food applications.

[0062] The method includes an optional step d) of concentrating the oil body solution by filtering or centrifuging the oil body solution.

[0063] In some embodiments, in step d), (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. In other words, 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.

[0064] In some embodiments, step d) may further comprise, after step (i), (ii) adding the first retentate to a buffer solution of pH 6.5-10 and filtering using a filter having a pore size of 200 μm or less to provide a second retentate separated from the second filtrate, and (iii) combining the first and second filtrates to concentrate the oil body solution. In other words, the filtering step d) may further comprise, after step (i), the following steps: (ii) adding the first retentate to a buffer solution of pH 6.5-10 and filtering using a filter having a pore size of 200 μm or less to provide a second retentate separated from the second filtrate, and (iii) combining the first and second filtrates to concentrate the oil body solution.

[0065] In a preferred embodiment, step d) of filtering or centrifuging the oil body solution is not optional.

[0066] The resulting oil body solution contains oil bodies. The integrity of the oil bodies is preserved throughout the method, including after the mechanical disruption and filtration / centrifugation steps. In particular, the average D[3;2] particle size of the oil bodies in solution in step c) after mechanical disruption and pH adjustment is 0.5 μm to 20 μm, preferably 4 to 20 μm, where this average D[3;2] particle size is measured using static light scattering. Similarly, the average D[3;2] particle size of the oil bodies in solution in step d) after filtration or centrifugation is 0.5 μm to 20 μm, preferably 4 to 20 μm, where this average D[3;2] particle size is measured using static light scattering.

[0067] Preferably, static light scattering is measured using a Mastersizer 3000. The size of all particles in the solution is measured.

[0068] The %TS (total solids) content of the oil body solution was measured. In one embodiment, the %TS of the oil body solution, preferably the oil body solution obtained after step d) and / or step e), is less than 25%, preferably 1-25%, preferably 1-15%, more preferably 8-12%, preferably 8%.

[0069] The method includes a step e) of heat-treating the oil body solution. The oil body solution may be heat-treated, for example, at 85 to 150° C., for example, at about 95° C. For example, the heat treatment may be carried out for 2 seconds to 15 minutes.

[0070] The heat treatment may be carried out indirectly using a heat-plate exchanger, or alternatively in a jacketed holding unit or by direct steam injection.

[0071] Heat treatment appears to strengthen the oil body-protein-polysaccharide complex and improve the stability of the oil bodies.

[0072] The resulting oil body solution can be stored at a temperature range of 4°C to 12°C.

[0073] In one embodiment, the oil body solution may be fermented by adding at least one bacterial culture to the oil body solution to form a fermented oil body solution. The bacterial culture may include one or more species of lactic acid-producing bacteria. The fermentable mixture is maintained, for example, at 45°C, for example, for 4 to 6 hours. The bacterial culture may also include yeast.

[0074] The method includes 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 may be carried out by spray drying or freeze drying. Preferably, the drying step f) is carried out by freeze drying.

[0075] The method 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. The advantage over prior art methods is that the integrity of the oil body is maintained while maintaining a pleasant sensory sensation.

[0076] In a second aspect, the present invention relates to an oil body solution or powder thereof obtained by the method according to the first aspect of the present invention. In a particular embodiment, the oil body solution is obtained by the method comprising steps a) to e) of the first aspect of the present invention. The oil body solution powder is obtained by the method comprising steps a) to f) of the first aspect of the present invention.

[0077] The oil body solution is made from a plant source as defined in the first aspect of the invention and from seed material selected from cereal brans as defined in the first aspect of the invention.

[0078] In particular, the oil body solution comprises a seed material, particularly a seed material as described in the first aspect of the present invention. The oil body solution also comprises a cereal bran, particularly a cereal bran as described in the first aspect of the present invention. The seed material is milled. The cereal bran is milled. The oil body composition comprises proteins and / or carbohydrates derived from a cereal, preferably a cereal bran. In particular, the carbohydrates comprise or consist of fiber derived from a cereal, preferably a cereal bran. In some embodiments, carbohydrates and / or proteins derived from a cereal, preferably a cereal bran, are bound and / or adsorbed to the surface of the oil bodies of the oil body solution. The cereal is selected from the group consisting of millet, rice, rye, barley, oats, wheat, spelt, and mixtures thereof. In a preferred embodiment, the bran is different from the cereal selected from millet, rice, rye, barley, and mixtures thereof. In particular, the cereal is selected from the group consisting of oats, wheat, spelt, and mixtures thereof. Preferably, the cereal is selected from the group consisting of wheat, oats, and mixtures thereof. More preferably, the cereal is wheat. The cereal bran is the cereal bran as described in the first aspect of the present invention. The method of co-processing oilseeds with cereal bran results in an oil body composition containing proteins and / or carbohydrates derived from cereals, particularly cereal bran. These proteins and / or carbohydrates, such as fiber, may contribute to oil body stability. In particular, the method of the present invention may favor the interaction between the carbohydrates, such as fiber and / or protein, of the cereal bran and the oil bodies, and thus may favor the stability of the oil bodies.

[0079] In some embodiments, the oil bodies of the oil body solution are derived from a seed material, preferably a seed material disclosed in the first aspect of the present invention, and have an average D[3;2] particle size, as measured using static light scattering, of 0.5 μm to 20 μm, preferably 4 μm to 20 μm.

[0080] In one embodiment, the oil body solution has a D90 of 50 to 500 μm. In one embodiment, the oil body solution has a D50 of 5 to 250 μm. In one embodiment, the oil body solution has a D10 of 0.5 to 55 μm. In one embodiment, the span is 1 to 10. The span is defined as described herein.

[0081] The D90, D50, and D10 mean particle sizes can also be measured using static light scattering.

[0082] Preferably, static light scattering is measured using a Mastersizer 3000. The size of all particles in the solution is measured.

[0083] In a preferred embodiment, the solution has a pH of 6.5 to 10, for example 9.5.

[0084] The features of the oil body solution or powder of the second aspect of the invention may be applied to the oil body solution or powder according to the first aspect of the invention, and vice versa.

[0085] In a third aspect, the present invention relates to an oil body solution or powder thereof.

[0086] The oil body solution has an average D[3;2] particle size of 0.5 μm to 20 μm, preferably 4 μm to 20 μm, as measured using static light scattering.

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

[0088] The D90, D50, and D10 mean 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 the solution is measured.

[0090] The solution further has a pH of 6.5-10.

[0091] The ratio of grain bran to fat in the oil body solution is 1 g of grain bran for 20-40 mL of oil body solution, or 1 g of grain bran for every 2-5 g of seed material in the oil body solution.

[0092] In one embodiment, the oil body solution has a fat content of at least 0.5 g, preferably 0.5-8 g, more preferably 2-8 g per 100 mL of oil body solution.

[0093] The oil body solution has an omega-3 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 omega-3 content of at most 5000 mg, more preferably at most 2000 mg, and most preferably at most 1000 mg per 100 mL of oil body solution. In one embodiment, the oil body solution has an omega-3 content of 200 mg to 500 mg per 100 mL of oil body solution.

[0094] In some other embodiments, the oil body solution has an omega-6 content of at least 80 mg per 100 mL of oil body solution, preferably at least 150 mg, more preferably at least 300 mg, and most preferably at least 600 mg. The oil body solution has an omega-6 content of at most 5000 mg per 100 mL of oil body solution, more preferably at most 2000 mg. In one embodiment, the oil body solution has an omega-6 content of between 2000 mg and 5000 mg per 100 mL of oil body solution.

[0095] The oil body solution is made from seed material selected from the plant source according to the first aspect of the invention and the cereal bran according to the first aspect of the invention.

[0096] In particular, the oil body solution comprises a seed material, in particular a seed material as described in the first aspect of the present invention. The oil body solution also comprises a cereal bran, in particular a cereal bran as described in the first aspect of the present invention. The seed material is ground. The cereal bran is ground.

[0097] The oil body composition comprises proteins and / or carbohydrates derived from a grain, preferably cereal bran. In particular, the carbohydrates comprise or consist of fiber derived from a grain, preferably cereal bran. In some embodiments, carbohydrates and / or proteins derived from a grain, preferably cereal bran, are bound and / or adsorbed to the surface of the oil bodies in the oil body solution. The grain is selected from the group consisting of millet, rice, rye, barley, oats, wheat, spelt, and mixtures thereof. In a preferred embodiment, the bran is different from a grain selected from millet, rice, rye, barley, and mixtures thereof. In particular, the grain is selected from the group consisting of oats, wheat, spelt, and mixtures thereof. Preferably, the grain is selected from the group consisting of wheat, oats, and mixtures thereof. More preferably, the grain is wheat. The cereal bran is the cereal bran described in the first aspect of the present invention. A method comprising co-processing an oil seed with cereal bran results in an oil body composition comprising proteins and / or carbohydrates derived from a grain, particularly cereal bran. These proteins and / or carbohydrates, such as fiber, may contribute to oil body stability. In particular, the method of the present invention may favor the interaction between carbohydrates of the cereal bran, such as fiber and / or protein, and the oil bodies, and therefore may favor the stability of the oil bodies.

[0098] 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 may be applied to the oil body solution or powder of the first and second aspects of the present invention, and vice versa.

[0099] In a fourth aspect, the present invention relates to a food product comprising an oil body solution or powder thereof according to the second or third aspect of the present invention.

[0100] Preferably, the food product is a plant-based milk substitute, ice cream, confectionery, alternative chilled milk drink, dietary supplement, nutritional food, baby food, sauce, dressing, soup or dip. More preferably, the food product is a plant-based milk substitute, plant-based chilled dairy substitute, dietary supplement, baby food, sauce, soup, dressing or dip. Most preferably, the food product is a plant-based milk substitute, plant-based chilled dairy substitute, sauce, soup or dip. Examples of plant-based chilled dairy substitutes include yogurt substitute, dessert cream substitute, custard substitute, pudding substitute, fresh cheese substitute, kefir substitute, fermented milk substitute, milkshake substitute. The alternative chilled dairy product is preferably a yogurt substitute.

[0101] The food product may be in solid, liquid, or powder form.

[0102] In a preferred embodiment, the food product is a vegetarian or vegan food product. [Example]

[0103] Example 1: Preparation of oil body solution from hemp seeds (comparative example) 100 g of dehulled hemp seeds were suspended in water (1:6 wt / vol ratio) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds using a Waring blender at speed 1 (1800 rpm) (Waring Blender, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature for 1 hour using a Heidolph overhead mixer (RZR 2021, Germany) and then filtered through 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 at room temperature or 40°C, or freeze-dried to form a powder.

[0104] The oxidative stability of the solutions was assessed by sniffing after 0 or 4 weeks of storage at 40° C. If the solution is not stable, a fishy odor develops.

[0105] The physical stability of the solutions was also assessed by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C. If the solution is not stable, phase separation including creaming will occur, i.e., fat separation will appear on the surface of the solution.

[0106] The results are provided in Table 1. [Table 1]

[0107] The oil body solution of Example 1 was observed by confocal laser scanning microscopy. The method used to prepare the confocal micrographs was as follows.

[0108] The oil body solution was placed on a glass slide that had been pre-stained with a solution of the two dyes in polyvinylpyrrolidone (PVP, 5% in ethanol).

[0109] Specifically, the two dyes used were as follows:

[0110] Fast Green FCF (Sigma-Aldrich, Saint Louis, Missouri, USA): 0.1% in PVP K15 (polyvinylpyrrolidone molecular weight 15,000), 5% in ethanol. Nile Red (Sigma-Aldrich, Saint Louis, Missouri, USA): 0.1% in PVP K15 (polyvinylpyrrolidone molecular weight 15,000), 5% in ethanol.

[0111] Imaging was performed on an LSM 710 confocal microscope upgraded with an Airyscan detector (Zeiss, Oberkochen, Germany). Acquisition and image processing were performed using Zen 2.1 software.

[0112] The acquisition parameters for this protocol were as follows:

[0113] Nile Red: excitation 488 nm; emission: BP: 490-631 nm to highlight fat. Fast Green: excitation 633 nm; emission: LP: 639 nm to highlight proteins.

[0114] A microscopic image is provided in Figure 1. It can be observed that the solution contains oil bodies. The results in Table 1 tend to suggest that a significant portion of the oil bodies in the solution are not stable.

[0115] Example 2: Preparation of oil body solution from hemp seeds and oat bran Oat bran was ground (Retch GM200, Germany) and sieved through a 500 μm sieve (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground oat bran were suspended in water (ratio 1:6, wt / v) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds using a Waring blender at speed 1 (1800 rpm) (Waring Blender, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature for 1 hour using a Heidolph overhead mixer (RZR 2021, Germany) and then filtered through cheesecloth with a 200 μm pore size. 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 at room temperature or 40°C, or lyophilized to form a powder.

[0116] The oxidative stability of the solutions was assessed by smell after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also assessed by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0117] The results are provided in Table 2. [Table 2]

[0118] Example 3: Preparation of oil body solution from hemp seeds and wheat bran Wheat bran was ground (Retch GM200, Germany) and sieved through a 500 μm sieve (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground wheat bran were suspended in water (ratio 1:6, wt / v) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds using a Waring blender at speed 1 (1800 rpm) (Waring Blender, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature for 1 hour using a Heidolph overhead mixer (RZR 2021, Germany) and then filtered through cheesecloth with a 200 μm pore size. 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 at room temperature or 40°C, or lyophilized to form a powder.

[0119] The oxidative stability of the solutions was assessed by smell after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also assessed by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0120] The results are provided in Table 3. [Table 3]

[0121] Example 4: Preparation of oil body solution from hemp seeds and spelt bran Spelt bran was milled (Retch GM200, Germany) and sieved through a 500 μm sieve (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground spelt bran were suspended in water (ratio 1:6, wt / v) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds using a Waring blender at speed 1 (1800 rpm) (Waring Blender, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature for 1 hour using a Heidolph overhead mixer (RZR 2021, Germany) and then filtered through cheesecloth with a 200 μm pore size. 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 at room temperature or 40°C, or freeze-dried to form a powder.

[0122] The oxidative stability of the solutions was assessed by smell after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also assessed by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0123] The results are provided in Table 4. [Table 4]

[0124] Example 5: Preparation of oil body solution from hemp seeds and barley bran Barley bran was milled (Retch GM200, Germany) and sieved through a 500 μm sieve (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground barley bran were suspended in water (ratio 1:6, wt / v) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds using a Waring blender at speed 1 (1800 rpm) (Waring Blender, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature for 1 hour using a Heidolph overhead mixer (RZR 2021, Germany) and then filtered through cheesecloth with a 200 μm pore size. 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 at room temperature or 40°C, or freeze-dried to form a powder.

[0125] The oxidative stability of the solutions was assessed by smell after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also assessed by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0126] The results are provided in Table 5. [Table 5]

[0127] Example 6: Preparation of oil body solution from hemp seeds and millet bran Millet bran was ground (Retch GM200, Germany) and sieved through a 500 μm sieve (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground millet bran were suspended in water (ratio 1:6, wt / v) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds using a Waring blender at speed 1 (1800 rpm) (Waring Blender, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature for 1 hour using a Heidolph overhead mixer (RZR 2021, Germany) and then filtered through cheesecloth with a 200 μm pore size. 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 at room temperature or 40°C, or freeze-dried to form a powder.

[0128] The oxidative stability of the solutions was assessed by smell after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also assessed by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0129] The results are provided in Table 6. [Table 6]

[0130] Example 7: Preparation of oil body solution from hemp seeds and rice bran Rice bran was ground (Retch GM200, Germany) and sieved through a 500 μm sieve (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground rice bran were suspended in water (ratio 1:6, wt / v) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds using a Waring blender at speed 1 (1800 rpm) (Waring Blender, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature for 1 hour using a Heidolph overhead mixer (RZR 2021, Germany) and then filtered through cheesecloth with a 200 μm pore size. 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 at room temperature or 40°C, or freeze-dried to form a powder.

[0131] The oxidative stability of the solutions was assessed by smell after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also assessed by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0132] The results are provided in Table 7. [Table 7]

[0133] Example 8: Preparation of oil body solution from hemp seeds and rye bran Rye bran was ground (Retch GM200, Germany) and sieved through a 500 μm sieve (Retch GM200 Jet, Germany). 80 g of dehulled hemp seeds and 20 g of ground rye bran were suspended in water (ratio 1:6, wt / v) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was ground at room temperature for 30 seconds using a Waring blender at speed 1 (1800 rpm) (Waring Blender, USA). The pH was adjusted to 7.5 (using HCl or NaOH). The mixture was mixed at room temperature for 1 hour using a Heidolph overhead mixer (RZR 2021, Germany) and then filtered through cheesecloth with a 200 μm pore size. 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 at room temperature or 40°C, or lyophilized to form a powder.

[0134] The oxidative stability of the solutions was assessed by smell after 0 or 4 weeks of storage at 40° C. The physical stability of the solutions was also assessed by visual inspection of the solutions after 0 or 4 weeks of storage at 40° C.

[0135] The results are provided in Table 8. [Table 8]

[0136] Example 9: Evaluation of the oxidative stability of oil body solutions obtained from hemp alone or various combinations of hemp and cereal bran using Rapidoxy 100 The RapidOxy 100 (Anton Paar Switzerland AG, Buchs, Switzerland) was used to evaluate the oxidative stability of the hemp oil body solution of Example 1 (hereafter referred to as hemp extract) or the hemp-bran oil body solutions of Examples 2-8 (hereafter referred to as hemp-cereal bran co-extract) under accelerated conditions, meaning exposure to high temperatures and excess pure oxygen. Samples containing 5 g of hemp alone, the hemp-bran hemp oil body solution of Example 1, or the hemp-bran oil body solution of Examples 2-8 were prepared in glass dishes. The glass dishes containing the samples were then placed in a stainless steel test chamber. In the test chamber, an initial oxygen pressure of 7 bar was set, and the temperature was increased and maintained constant at 80°C or 90°C during oxidation. During the reaction, the pressure in the test chamber was continuously monitored. The pressure drop indicated the oxygen consumption caused by the oxidation reaction. The "oxidative induction time (OIT)" is defined as the time between the intersection of two tangents to the pressure curve, i.e., the tangent to the pressure curve when the pressure is stable and the tangent to the pressure curve when the pressure is decreasing. This time is an indicator of the oxidative stability of the sample. The longer the OIT, the stronger (i.e., higher) the oxidative stability, and vice versa.

[0137] The results are shown in Figure 2.

[0138] FIG. 1 shows the results of the oxidative stability of hemp alone or hemp-cereal bran co-extracts oxidized with Rapidoxy 100 at 80° C. and / or 90° C.

[0139] It can be observed that the oxidative stability of hemp oil body solutions was enhanced through co-extraction with wheat, oat, and spelt bran, but decreased through co-extraction with rice, barley, rye, or millet bran.

[0140] Among the various brans tested, wheat bran showed the best oxidation stabilizing effect, followed by oat bran and spelt bran.

[0141] Example 10: Hydrophilic Oxygen Radical Absorbance Capacity (H-ORAC) Values ​​of Cereal Brans The H-ORAC assay measures the antioxidant capacity, specifically radical chain scission capacity, of a sample by monitoring the inhibition of peroxyl radical-induced oxidation by the hydrogen atom transfer (HAT) mechanism.

[0142] In the H-ORAC assay, artificially generated peroxyl radicals react with a fluorescent probe to form a non-fluorescent product. Addition of a molecule with antioxidant properties, specifically radical chain scission capability, to a sample results in a competitive reaction between the fluorescent probe and the sample's antioxidant molecules, which react with the peroxyl radicals. Calculation of antioxidant capacity, specifically hydrophilic oxygen radical absorbance capacity, is measured using 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.

[0143] In this example, the various cereal bran raw materials used in Examples 2 to 8 were separately milled (Retch GM200, Germany) and sieved through a 500 μm sieve (Retch GM200 Jet, Germany) to obtain milled cereal brans. The resulting milled cereal brans were evaluated by the H-ORAC assay. The H-ORAC assay was performed according to the ORAC-FL method disclosed in Davalos et al., "Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC-Fluorescein) Assay." J. Agric. Food Chem. 52:48-54 (2004).

[0144] The fluorescence of the various samples was measured by fluorimetry at excitation wavelength = 485 nm and emission wavelength = 525 nm using a Varioskan LUX-Fluorescence Detector (Thermo Fisher Scientific).

[0145] The results are provided in Table 9. [Table 9]

[0146] The results (Table 9) showed that among the brans studied, oat bran had the highest H-ORAC value, followed by rice bran, spelt bran, wheat bran, and the remaining brans. The order of ORAC values ​​is not consistent with the antioxidant capacity of the hemp-bran co-extract measured by RapidOxy in Example 9.

[0147] This suggests that mechanisms other than radical chain scission may be involved in the stabilization of oil bodies in the oil body solution obtained from co-extraction of seed material with bran. Furthermore, the co-extraction method of the present invention may be important for favoring these other mechanisms involved in oil body stabilization.

Claims

1. 1. A method for preparing an oil body solution, comprising: a. preparing a suspension of seed material and cereal bran in an aqueous phase, preferably in water, wherein the seed material and cereal bran are present in a dry weight ratio of from 50:50 to 95:5, and the aqueous phase is free of organic solvents; b. mechanically disrupting the suspension to form a slurry; c. adjusting the pH of the slurry to greater than 6, preferably 6.5-10, 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; f. Optionally, drying the oil body solution to form a powder; A method comprising:

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

3. 3. The method of claim 1, wherein the cereal bran has a total phenolic compounds content of 0.1 to 20 mg gallic acid equivalents (GAE) per gram of cereal bran on a dry weight basis.

4. 4. The method according to any one of claims 1 to 3, wherein the omega-3 content of the seed material is from 10 to 60% of the oil content of the seed material.

5. 5. The method of any one of claims 1 to 4, wherein the seed material is derived from a botanical source selected from the list consisting of hemp, chia, flax, sunflower, sesame, watermelon, egusi, rapeseed, walnut, and combinations thereof.

6. 6. The method of any one of claims 1 to 5, wherein the cereal bran is selected from the group consisting of oat bran, wheat bran, spelt bran, barley bran, millet bran, rice bran, and mixtures thereof.

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

8. The method of any one of claims 1 to 7, wherein the suspension is mechanically disrupted by grinding to form a slurry.

9. 9. The method of claim 1, 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. 9. The method of claim 8, wherein in step d), (ii) the first retentate is added to a buffer solution of pH 6.5 to 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. 11. The method of any one of claims 1 to 10, wherein the mean D[3;2] particle size of the oil bodies in solution in step c) after mechanical disruption and pH adjustment is between 0.5 μm and 20 μm, as measured using static light scattering.

12. 12. The method according to any one of claims 1 to 11, wherein the % total solids of the oil body solution, preferably the oil body solution obtained after step d) and / or step e), is between 1 and 15%.

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

14. An oil body solution or powder thereof having a mean D[3;2] particle size of 0.5 μm to 20 μm as measured using static light scattering, a pH of 6.5 to 10, and containing cereal bran.

15. 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 of cereal bran for 20 to 40 mL of the oil body solution, or 1 g of cereal bran for 2 to 5 g of seed material in the oil body solution.

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

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