Composition

Abstract

The present invention relates to a method for preparing a shelf-stable flavored composition, comprising: (a) providing a flavored composition comprising synthetic flavors and / or natural flavors as flavoring agents; and (b) adding a lemon balm extract comprising rosmarinic acid to the flavored composition from step (a) to obtain a shelf-stable flavored composition, as well as the shelf-stable flavored composition so obtained.

Description

[Technical Field]

[0001] Technical Field The present disclosure relates to a method for preparing a shelf-stable flavored composition, said method comprising: (a) providing a citrus flavored composition comprising a synthetic flavor and / or a natural flavor as a flavoring agent; and (b) adding a lemon balm extract containing rosmarinic acid to the citrus flavored composition from step (a) to obtain a shelf-stable citrus flavored composition. [Background technology]

[0002] background Color and flavor are important attributes of finished consumable food and beverage products. Maintaining the color and flavor of a consumable throughout its shelf life is important. Consumers may assume that there may be quality or spoilage issues associated with a consumable that does not exhibit customary and recognized color and flavor and may be less inclined to purchase or use the consumable. Citrus flavors in beverages are desired by consumers, however, some of them may develop off-notes during storage. Summary of the Invention

[0003] overview In a first exemplary aspect, provided is a method of preparing a shelf-stable flavored composition, the method comprising: (a) providing a flavored composition comprising synthetic flavors and / or natural flavors as flavoring agents; and (b) adding a lemon balm extract containing rosmarinic acid to the flavored composition from step (a) to obtain a shelf-stable flavored composition; Includes:

[0004] According to a second exemplary aspect, provided is a method for increasing shelf life, reducing oxidation, and / or reducing off-notes of a flavored composition during storage, said method comprising: (a) providing a citrus flavored composition comprising a synthetic flavor and / or a natural flavor as a flavoring agent; and (b) adding a lemon balm extract containing rosmarinic acid to the flavored composition from step (a); Includes:

[0005] According to another exemplary aspect, provided is a method of preparing a shelf-stable citrus flavored composition, the method comprising: (a) providing a citrus flavored composition comprising a synthetic flavor and / or a natural flavor as a flavoring agent; and (b) adding a lemon balm extract containing rosmarinic acid to the citrus flavored composition from step (a) to obtain a shelf-stable citrus flavored composition; Includes:

[0006] According to another exemplary embodiment, provided is a method for increasing shelf life, reducing oxidation, and / or reducing off-notes of a citrus flavored composition during storage, said method comprising: (a) providing a citrus flavored composition, including synthetic and / or natural flavors, as a flavor; and (b) adding a lemon balm extract containing rosmarinic acid to the flavored composition from step (a); Includes:

[0007] According to another exemplary aspect, provided is a composition obtained according to the method of the present invention. [Brief explanation of the drawings]

[0008] [Figure 1]Sensory profiling results with and without LB for lemon flavor protection in beverages.

[0009] Detailed Description The following text sets forth a broad description of numerous different aspects of the present disclosure. The description should be construed as illustrative only and does not describe every possible aspect, as describing every possible aspect would be impractical, if not impossible. It will be understood that any feature, characteristic, ingredient, composition, component, product, step, or methodology described herein can be eliminated, combined with, or substituted for other features, characteristics, ingredients, compositions, components, products, steps, or methodologies described herein, in part or in whole. Numerous alternative aspects could be implemented using either current technology or technology developed after the filing date of this patent, and would still fall within the scope of the claims.

[0010] The terms "comprises," "comprising," "having," "includes," or "including" or other variations are intended to cover the non-exclusive inclusion of elements, without limitation, such that the article, device, compound, composition, combination, method, or process that "comprises," "having," "includes," or "contains" the recited list of elements, or "includes" does not include only those elements, but may include other elements not expressly listed in the specification or claims. An element or feature preceded by the words "comprises," "containing," "having," or "including" does not, without further constraints, exclude the presence or inclusion of additional elements or features in the article, device, compound, composition, combination, method, or process that constitutes, comprises, has, or includes the element or feature.

[0011] The terms "a" and "an" are defined as one or more, unless expressly stated otherwise or constrained by other language described herein. An element or feature preceded by "a" or "an" may be interpreted as one of the listed elements or features or as a plurality of the elements or features.

[0012] The terms "about," "approximately," "essentially," "substantially," and other versions, or other similar relative or similar approximation terms, are defined as approximating those understood by those of ordinary skill in the art. By way of non-limiting, exemplary embodiment, these terms are defined to be within 20% of the recited value, or within 10% of the recited value, or within 5% of the recited value, or within 4% of the recited value, or within 3% of the recited value, or within 2% of the recited value, or within 1% of the recited value, or within 0.5% of the recited value, or within 0.25% of the recited value, or within 0.1% of the recited value.

[0013] It should be understood that when weight percent amounts are described in this disclosure, it is intended that any and all amounts within the range, inclusive of the endpoints, be considered expressly disclosed. For example, a disclosure of "a range of between about 1 and about 10" should be read as indicating every possible number along the continuum between about 1 and about 10. It should be understood that the inventor understands and appreciates that each and every data point within the range is considered specified, and that the inventor owns the entire range and all points within the range.

[0014] When a concentration is expressed in "ppm," the concentration is in parts per million by weight based on the total weight of the consumable. It should be understood that, in this disclosure, when a range of values ​​is described, any and all values ​​within the range, including the endpoints, are intended to be considered disclosed. For example, a "range of 1 ppm to 1000 ppm" of a component of a composition is to be read as referring to each and every possible number along the continuum between 1 and 1000. It is understood that the inventors understand and appreciate that any and all values ​​within the range are considered specified, and that the inventors own the entire range and all values ​​within the range.

[0015] For the avoidance of doubt, any preference, option, specific feature, etc. indicated with respect to a given aspect, feature or parameter of the invention should be deemed to be disclosed in combination with all other preferences, options, specific features, etc. indicated with respect to the same or other aspects, unless the context indicates otherwise.

[0016] The experiments contained herein clearly demonstrate that the use of lemon balm extract impairs the development of undesirable off-notes (oxidized citral, oxidized terpenes, etc.) while maintaining the typical taste of citrus flavors (see Example 4).

[0017] The present invention relates to a method for preparing a shelf-stable flavored composition, said method comprising: (a) providing a flavored composition comprising synthetic flavors and / or natural flavors as a flavor; and (b) adding a lemon balm extract containing rosmarinic acid to the flavored composition from step (a) to obtain a shelf-stable flavored composition; Includes:

[0018] The present invention relates to a method for increasing the shelf life, reducing oxidation, and / or reducing off-notes of a flavored composition during storage, said method comprising: (a) providing a flavored composition comprising synthetic flavors and / or natural flavors as a flavor; and (b) adding a lemon balm extract containing rosmarinic acid to the flavored composition of step (a); Includes:

[0019] Melissa officinalis (lemon balm) is a plant in the Lamiaceae family. Lemon balm and Melissa officinalis are used interchangeably in this application.

[0020] In a preferred embodiment, the extract of Melissa officinalis is obtained from the aerial part. In some embodiments, the extract of lemon balm is extracted using water and / or alcohol solvent. The term "alcohol solvent" includes, but is not limited to, ethanol, methanol, heptane, and hexane.

[0021] In a preferred embodiment of the composition of the present invention, the extraction of the aerial parts of Melissa officinalis is carried out with water.

[0022] Water extraction is well known in the art, and its application is part of the general knowledge of experts. In a preferred embodiment of the composition of the present invention, the aerial parts of Melissa officinalis are subjected to infusion at a temperature of about 80°C to about 100°C, preferably 90°C, for about 1 hour to about 3 hours, preferably about 1.5 hours.

[0023] In a preferred embodiment of the composition of the present invention, the extract of the aerial parts of Melissa officinalis obtained is further filtered and concentrated, preferably by membrane filtration.

[0024] Once the concentration step has been carried out, the extract may be purified on a polymeric adsorption resin, and the purified extract may be spray-dried on maltodextrin or formulated with ethanol or propylene glycol.

[0025] As used herein, the term "aerial parts" refers to, but is not limited to, shoots, leaves, stems, flowers, fruits and seeds, preferably leaves or seeds of Melissa officinalis.

[0026] In a preferred embodiment of the composition of the present invention, the extract of the aerial parts of Melissa officinalis is obtained by extraction with ethanol and activated carbon. In another preferred embodiment of the composition of the present invention, the extract of the aerial parts of Melissa officinalis is obtained by extraction with ethanol and activated carbon, wherein the ethanol is used at a solvent concentration of about 70% v / v relative to water, and the activated carbon is used at a concentration of about 1% to about 15%, preferably about 3% w / v, about 4% w / v, about 5% w / v, about 6% w / v, about 7% w / v, about 8% w / v, or about 10% w / v.

[0027] In some embodiments, lemon balm extract may be considered a flavoring.

[0028] Rosmarinic acid is an ester formed by esterifying caffeic acid with 3,4-dihydroxyphenyllactic acid. Rosmarinic acid is defined in the CAS Registry entry 20283-92-5 and structurally by formula (vii). [ka]

[0029] The Melissa officinalis extract used in the present invention may contain one or more of isomelitric acid, syringic acid, caffeoyltartaric acid, caffeic acid, unaneic acid derivatives, sagelic acid / caffeic acid tetramer, luteolin-7-glucuronide, salvianolic acid B, plumitic acid B / sage coumarin, and trihydroxycinnamic acid derivatives.

[0030] In certain embodiments, the Melissa officinalis extract used in the present invention may contain at least 1% rosmarinic acid, such as at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60% or at least 70% w / w rosmarinic acid.

[0031] In certain embodiments, the Melissa officinalis extract used in the present invention may contain at least 1% w / w syringic acid, such as at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60% or at least 70% w / w syringic acid.

[0032] In certain embodiments, the Melissa officinalis extract used in the present invention may contain at least 1% isomellitic acid, such as at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60% or at least 70% w / w isomellitic acid.

[0033] In some embodiments, the Melissa officinalis extract used in the present invention may contain between about 1% w / w, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, 70% w / w rosmarinic acid up to about 60%, 50%, 40%, 30%, 20%, 10%, 5%, 1% w / w rosmarinic acid.

[0034] In some embodiments, the Melissa officinalis extract used in the present invention may contain about 1% w / w, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, 70% w / w syringic acid to between about 60%, 50%, 40%, 30%, 20%, 10%, 5%, 1% w / w syringic acid.

[0035] In some embodiments, the Melissa officinalis extract used in the present invention may contain about 1% w / w, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, 70% w / w isomerizable acid to between about 60%, 50%, 40%, 30%, 20%, 10%, 5%, 1% w / w isomerizable acid.

[0036] In another embodiment, the effective amount of lemon balm added to the flavored composition is about 2 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, The composition provides between about 1 ppm and about 1000 ppm of rosmarinic acid, such as from about 1 ppm to about 1000 ppm, 900 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 70 ppm, 60 ppm, 50 ppm, 40 ppm, 30 ppm, 20 ppm, 10 ppm, or up to 5 ppm. In some embodiments, the product contains about 50 ppm of rosmarinic acid; preferably, the product contains 1 ppm to about 50 ppm of rosmarinic acid, preferably about 1 ppm to about 40 ppm of rosmarinic acid, more preferably about 1 ppm to about 30 ppm of rosmarinic acid, and even more preferably about 10 ppm to about 15 ppm of rosmarinic acid, based on the final weight of the composition.

[0037] In another preferred embodiment, the compositions (e.g., beverages) of the present invention contain about 2 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm to 1000 ppm. The composition may contain between about 1 ppm and about 1000 ppm of rosmarinic acid, such as 900 ppm, 800 ppm, 700 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 70 ppm, 60 ppm, 50 ppm, 40 ppm, 30 ppm, 20 ppm, 10 ppm, or up to 5 ppm. In some embodiments, the product contains about 50 ppm of rosmarinic acid; preferably 1 ppm to about 50 ppm of rosmarinic acid, preferably about 1 ppm to about 40 ppm of rosmarinic acid, more preferably about 1 ppm to about 30 ppm of rosmarinic acid, and even more preferably about 10 ppm to about 15 ppm of rosmarinic acid, based on the final weight of the composition.

[0038] In another aspect, the composition (e.g., beverage) of the present invention contains, based on the final weight of the composition, about 1 ppm to about 50 ppm of rosmarinic acid, preferably about 1 ppm to about 40 ppm of rosmarinic acid, more preferably about 1 ppm to about 30 ppm of rosmarinic acid, and even more preferably about 3 ppm to about 15 ppm.

[0039] In another preferred embodiment, the compositions (such as beverages) of the present invention contain from about 2 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm to The syringic acid content may range from about 1 ppm to about 1000 ppm, such as 1000 ppm, 900 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 70 ppm, 60 ppm, 50 ppm, 40 ppm, 30 ppm, 20 ppm, 10 ppm, or up to 5 ppm. In some embodiments, the product contains about 50 ppm syringic acid; preferably, the product contains 1 ppm to about 50 ppm syringic acid, preferably about 1 ppm to about 40 ppm syringic acid, more preferably about 1 ppm to about 30 ppm syringic acid, and even more preferably about 10 ppm to about 15 ppm syringic acid, based on the final weight of the composition.

[0040] In another aspect, the composition (e.g., beverage) of the present invention contains, based on the final weight of the composition, about 1 ppm to about 50 ppm of syringic acid, preferably about 1 ppm to about 40 ppm of syringic acid, more preferably about 1 ppm to about 30 ppm of syringic acid, and even more preferably about 3 ppm to about 15 ppm.

[0041] In another preferred embodiment, the compositions (e.g., beverages) of the present invention comprise about 2 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm to 1 The composition may contain between about 1 ppm and about 1000 ppm of isomellitic acid, such as 000 ppm, 900 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 70 ppm, 60 ppm, 50 ppm, 40 ppm, 30 ppm, 20 ppm, 10 ppm, or up to 5 ppm. In some embodiments, the composition contains about 50 ppm of isomellitic acid; preferably, 1 ppm to about 50 ppm of isomellitic acid, preferably about 1 ppm to about 40 ppm of isomellitic acid, more preferably about 1 ppm to about 30 ppm of isomellitic acid, and even more preferably about 10 ppm to about 15 ppm of isomellitic acid, based on the final weight of the composition.

[0042] In another aspect, the compositions (e.g., beverages) of the present invention comprise, by final weight of the composition, from about 1 ppm to about 50 ppm of isomeric acids, preferably from about 1 ppm to about 40 ppm of isomeric acids, more preferably from about 1 ppm to about 30 ppm of isomeric acids, and even more preferably from about 3 ppm to about 15 ppm of isomeric acids.

[0043] In some embodiments, the compositions are liquid or semi-liquid compositions, including, but not limited to, fruit and vegetable juices, broths, soft drinks (carbonated or non-carbonated), sports drinks, electrolyte replacement drinks, coffee, tea, milk or non-dairy milk substitutes, milkshakes, malts, smoothies, clear or creamy soups, yogurt, cream, ice cream, and the like.

[0044] In some embodiments, the flavor comprises citral or a citral derivative.

[0045] In some embodiments, the flavors are synthetic and / or natural flavors.

[0046] In some embodiments, the flavor is a citrus flavor selected from one or more of lemon, orange, lime, and grapefruit, as well as numerous other hybrids and varieties known to those skilled in the art.

[0047] In some embodiments, the flavor is a natural citrus flavor selected from one or more of lemon, orange, lime, and grapefruit, as well as numerous other hybrids and varieties known to those skilled in the art.

[0048] In some embodiments, the flavor is a synthetic citrus flavor selected from one or more of lemon, orange, lime, and grapefruit, as well as numerous other hybrids and varieties known to those skilled in the art.

[0049] In some embodiments, the flavor is a natural citrus flavor containing citral or a citral derivative selected from one or more of lemon, orange, lime, and grapefruit, as well as numerous other hybrids and varieties known to those skilled in the art.

[0050] In some embodiments, the flavor is a synthetic citrus flavor containing citral or a citral derivative selected from one or more of lemon, orange, lime, and grapefruit, as well as numerous hybrids and varieties known to those skilled in the art. In some embodiments, the composition (e.g., beverage) has a preserved intensity of the citrus flavor, a preserved freshness of the citrus flavor, and / or a preserved candy note of the citrus flavor in the citrus-flavored composition.

[0051] Methods for measuring sensory profiling are known in the art, such as those described in the examples of this application.

[0052] Without being bound by any theory, off-notes (i.e., loss of freshness, oxidized citral taste, oxidized terpene taste, etc.) that occur in products when lemon balm extract is not used may result from oxidation of one or more components present in the flavors used in the composition, for example, oxidation of citral or oxidation of citral derivatives.

[0053] From the experiments contained herein, it is clear that the use of lemon balm extract reduces the occurrence of these undesirable off-notes while preserving the typical taste of the flavor (in this case, citrus flavor), even at high temperatures and over extremely long storage periods (6, 9, or even 12 weeks or more) (see Example 4).

[0054] As used herein, the term "oxidation" refers to exposing a composition and / or food product to conditions (e.g., atmospheric oxygen levels) sufficient to significantly oxidize the product. Oxidation occurs through reactions, including but not limited to, oxygen-promoted reactions or reactions induced by the presence of metals such as iron (Fenton's reaction), and can produce undesirable off-notes that affect quality and the consumer's sensory experience. As used herein, the phrase "preventing and / or inhibiting the oxidation of a composition" refers to a reduction in oxidation that occurs in a food product in the presence of a composition of the present invention compared to oxidation that occurs in the absence of the composition. The term "prevention" refers to the complete absence of oxidation in a food product when the food product comprises a composition of the present invention. The term "inhibition" refers to a reduction in the level of oxidation that occurs in a food product in the presence of oxygen. In specific embodiments of the process of the present invention, the oxidation of the food product is inhibited by at least 1%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99% compared to the oxidation level of the food product without the composition of the present invention. Methods for measuring food oxidation are well known in the art and literature, for example, see Barriuso et al., 2013 (European Food Research and Technology volume 236, pages 1-15).

[0055] In some embodiments of the methods of the present invention, flavored compositions such as beverages, particularly citrus flavored beverages, are stored at temperatures greater than about 20°C, such as greater than about 30°C, such as greater than about 35°C.

[0056] In certain preferred embodiments, the temperature of storage is greater than about 38°C.

[0057] In certain preferred embodiments, the flavored composition is stored in dark conditions.

[0058] In certain embodiments of the methods of the present invention, flavored compositions such as beverages, particularly citrus-flavored beverages, are stored for greater than about 4 weeks, such as greater than about 5 weeks, greater than about 6 weeks, greater than about 7 weeks, greater than about 8, 9, 10, 11, 12 weeks, or greater than about 13 weeks.

[0059] In some embodiments of the method of the present invention, the flavored composition, such as a beverage, particularly a citrus-flavored beverage, does not undergo a color change or no color change is observed during or at the end of the storage period; alternatively, the color change is less than about 5% relative to the color before storage. Methods for measuring color change are known in the art, such as laboratory measurements.

[0060] In some embodiments, the composition has a maintained intensity of flavor, a maintained freshness of flavor, and / or a maintained candy note of flavor in the composition.

[0061] The present invention relates to a composition obtained according to the method of the present invention, as defined herein. All previous aspects and definitions set out in relation to the previous aspect (method) are equally valid for the present aspect and that aspect (composition of the present invention).

[0062] The composition may be a food product, such as a liquid or semi-liquid product. In a preferred embodiment, the food product of the present invention is a beverage. As used herein, the term "beverage" refers to any drinkable or edible liquid. In another preferred embodiment of the food product, the beverage is a lemon-flavored beverage, and the flavor is natural and / or artificial.

[0063] The composition may be a nutraceutical product, such as a liquid or semi-liquid nutraceutical product. As used herein, the term "nutraceutical food" refers to substances useful in both nutritional and pharmaceutical applications.

[0064] In some embodiments, the composition has a maintained intensity of flavor, a maintained freshness of flavor, and / or a maintained candy note of flavor in the composition.

[0065] The present invention is illustrated by the specification of the following examples, which are considered to be illustrative only and not limiting of the scope of the invention. [Example]

[0066] example Example 1: Product Description - Lemon Balm Extract Lemon balm (LB) leaves were extracted with an alcoholic solvent consisting of 70% ethanol and 30% water using 10% activated charcoal under mechanical stirring at 50°C for 2 hours. After extraction was complete, the ethanolic extract was filtered to remove plant debris. The resulting ethanolic extract was concentrated under reduced pressure to 5% dry matter. One volume of water was then added to precipitate the water-insoluble material. The insoluble material was filtered, and the resulting water-soluble extract was concentrated under reduced pressure with propylene glycol. The composition of the final product was 60% propylene glycol, 30% lemon balm extract, and 10% water. Rosmarinic acid (RA), as described in Formula 1, was present in the extract at 4-5%. [ka]

[0067] Example 2: Method Analysis of the composition of the extract by HPLC-MS and quantification by HPLC-DAD. Samples were analyzed by LC-ESI-QTOF followed by HPLC-DAD. All compounds were quantified as rosmarinic acid.

[0068] HPLC and HPLC-MS analysis conditions: Column: Zorbax Eclipse Plus C18 250x4.6mm 5μm - Agilent Column temperature: 30℃ Flow rate: 1 mL / min (split after DAD in case of LC-MS) Detection at 280 nm, 350 nm, and Q-TOF Injection volume: 5μL Mobile phase: A: 0.1% formic acid in water B: 0.1% formic acid in acetonitrile [Table 1A] Table 1 - Viable identification of the composition of LB extracts by HPLC-MS [Table 1B-1] [Table 1B-2] [Table 1B-3] A total of 32 compounds, mainly phenolic compounds, were identified by HPLC-MS with antioxidant activity. The major compounds were rosmarinic acid, isomelitic acid, and syringic acid. [Table 2]

[0069] Example 3: In vitro test ORAC Determination of antioxidant capacity by oxygen radical absorbance capacity was performed on a Tecan Infinite fluorescence microplate reader according to the procedure of Ou et al. 2013 (AOAC Official Method 2012.23 Total Antioxidant Activity). The method describes how to perform the analysis of lipophilic and hydrophilic samples.

[0070] The ORAC-Assay measures a sample's ability to bind oxygen radicals. Active oxygen generators (AAPH) are added in parallel reactions containing equal amounts of a fluorescent probe (fluorescein sodium salt). Reactions contain either a blank buffer or an antioxidant sample and standard (Trolox). The antioxidant capacity of a sample is the net difference between the area under the curve (AUC) of the sample and that of the blank. This net AUC of the sample is compared to the net AUC of the Trolox standard concentration to express the sample's ORAC value as μmol Trolox equivalents per gram (μmol TE / g).

[0071] In vitro test CAT Measurement of antioxidant capacity by conjugated autoxidizable trienes was carried out on a microplate reader Tecan Infinite according to the procedure of Laguerre et al. Analytical Biochemistry 380 (2008) 282-290.

[0072] As an ORAC assay, the CAT assay measures a sample's ability to bind oxygen radicals. An activated oxygen ion generator (AAPH) is added to parallel reactions containing equal amounts of an absorbance probe (emulsion). Reactions contain either a blank buffer or an antioxidant sample and standard (Trolox). The antioxidant capacity of a sample is the net difference between the area under the curve (AUC) of the sample and that of the blank. This net AUC of the sample is compared to the net AUC of the Trolox standard concentration to express the sample's CAT value as μmol Trolox equivalents per gram (μmol TE / g).

[0073] Table 3 - In vitro ORAC and CAT results of lemon balm extract compared with RA standards [Table 3] As can be seen in Table 3, when comparing the ORAC and CAT results for 1% RAC, lemon balm was significantly more active than pure RA. This difference may be due to the presence of other compounds with antioxidant activity in lemon balm extract, such as isomelitic acid, syringic acid, and other phenolic acids.

[0074] Example 4: Technical tasting of beverages for the protection of natural lemon and orange flavors Lemon or orange flavor was added to a standard beverage matrix (acid and sugar water) with or without lemon balm extract (112 ppm for lemon flavor, 337 ppm for orange flavor, 3 ppm rosmarinic acid in the final application). The "aged" samples were then subjected to an accelerated aging process at 38.5°C for 6 or 12 weeks, while the "fresh" samples were stored at 4°C. Triangle technical tastings were then conducted. For each set, three blind samples were presented to 10-12 technical tasters. The tasters were asked to identify which samples were distinct.

[0075] Table 4 - Preservation of natural lemon flavor in beverages during aging at 38.5°C [Table 4] As can be seen in Table 4, the control is unstable after 2 weeks of aging. However, some samples of lemon balm extract are stable for periods longer than 4 weeks. These results demonstrate the significant antioxidant activity of lemon balm extract in beverages, preserving the natural lemon flavor.

[0076] Table 5 - Preservation of natural orange flavor in beverages during aging at 38.5°C [Table 5] As can be seen in Table 5, the control is unstable at 9 weeks of aging. However, the sample with lemon balm extract is stable for longer than 12 weeks. These results demonstrate the significant antioxidant activity of lemon balm extract in the beverage, which protects the natural orange flavor.

[0077] Example 5: Sensory profiling in beverages for the protection of natural lemon flavor Lemon flavor + 12 ppm citral, lemon balm extract (68 ppm) With or without The "old" samples were then subjected to an accelerated aging process at 40°C for 4 weeks, and the "fresh" samples were stored at 4°C.

[0078] Sensory profiling was performed on "fresh" and "aged" samples with and without antioxidants to understand how well the solutions performed. Flavor impression profiling consisted of quantifying the sensory attributes of the products through open group discussion. A panel of trained experts tasted the entire product set and generated sample-specific descriptors to evaluate. They individually rated the intensity score of each of these descriptors, then discussed their ratings as a group and agreed on a final consensus profile. Testing was conducted in a discussion room, and results were collected by the panel leader.

[0079] As can be seen in Figure 1, the lemon profile was better preserved in the aged lemon balm sample versus the aged control. There was less reduction in the citrus and lemon candy notes. The fresh aroma of lemon was maintained.

[0080] There was an overall less oxidized character in the aged lemon balm sample versus the aged control: the oxidized citral note was not perceptible, and there were fewer notes of oxidized terpenes and lime distillate.

[0081] These results demonstrate the preservation of the lemon flavor of the lemon balm extract and confirm the results of the technical tasting.

[0082] Example 6: Extended technical tasting of beverages to protect natural lemon flavor Citrus-flavored beverages were tested for citrus flavor preservation. The beverages (9°Brix / pH=3.5) were prepared by mixing the food-grade ingredients listed in Table 6 and adjusting the pH. The beverage preparations were then pasteurized at 85°C for 20 seconds and filled into clean 500 mL PET bottles under aseptic conditions. The beverages contained 100 ppm lemon balm extract. The filled bottles were placed in dark conditions to evaluate stability. After 6 months, the beverages were tested for the following descriptors: overall citrus intensity; sweetness; bitterness; acidity / tartness; leatheriness; oxidized orange; cardboard / stale and lingering aftertaste. Table 6: [Table 6]

[0083] Even after 6 months, the results of the technical tasting were "stable", i.e. the tested samples were difficult to distinguish compared to the control sample (no lemon balm extract, 0 months) in that no sample was dominant for a particular descriptor.

Claims

1. 1. A method for preparing a shelf-stable flavored composition, comprising: (a) providing a flavored composition comprising synthetic and / or natural flavors as flavoring agents; and (b) adding a lemon balm extract containing rosmarinic acid to the flavored composition from step (a) to obtain a shelf-stable flavored composition; The method comprising:

2. 1. A method for increasing shelf life, reducing oxidation, and / or reducing off-notes of a flavored composition during storage, comprising: (a) providing a citrus flavored composition comprising synthetic and / or natural flavors as flavoring agents; and (b) adding a lemon balm extract containing rosmarinic acid to the flavored composition from step (a); The method comprising:

3. 3. The method of claim 1 or 2, wherein the composition is a liquid or semi-liquid composition.

4. 4. The method of claim 1, wherein the flavor comprises citral or a citral derivative.

5. 5. The method of any one of claims 1 to 4, wherein the flavor is a citrus flavor selected from one or more of lemon, orange, lime and grapefruit.

6. 6. The method of any one of claims 1 to 5, wherein the composition has a preserved intensity of flavor, a preserved freshness of flavor, and / or a preserved candy note of flavor in the composition.

7. 7. The method of claim 6, wherein the composition has a maintained intensity of citrus flavor, a maintained freshness of citrus flavor, and / or a maintained candy note of citrus flavor in the citrus flavored composition.

8. 8. The method of any one of claims 1 to 7, wherein the flavored composition is stored at a temperature above about 20°C, such as above about 30°C, such as above about 35°C.

9. The method of any one of claims 1 to 8, wherein the temperature of storage is greater than about 38°C.

10. The method of any one of claims 1 to 9, wherein the flavored composition is stored in dark conditions.

11. 11. The method of any one of claims 1 to 10, wherein the storage time is greater than about 4 weeks, such as greater than about 5 weeks, greater than about 6 weeks, greater than about 7 weeks, greater than about 8, 9, 10, 11, 12 weeks, or greater than about 13 weeks.

12. 12. The method of any one of claims 1 to 11, wherein an effective amount of lemon balm added to the flavored composition provides about 3 ppm or more weight percent of rosmarinic acid, based on the total weight of the composition.

13. 13. The method of any one of claims 1 to 12, wherein no color change is observed during or at the end of the storage time, or the color change is less than about 5% relative to the color before storage.

14. 14. The method according to any one of claims 1 to 13, wherein the lemon balm extract is an extract obtained using one or more of the following solvents: water, alcoholic solvent.

15. 15. The method of any one of claims 1 to 14, wherein the lemon balm extract comprises rosmarinic acid and one or more of isomelitic acid, syringic acid, caffeoyltartaric acid, caffeic acid, unaneic acid derivatives, sagelic acid / caffeic acid tetramer, luteolin-7-glucuronide, salvianolic acid B, plumitic acid B / sage coumarin, and trihydroxycinnamic acid derivatives.

16. 16. The method according to any one of claims 1 to 15, wherein the lemon balm extract is obtained from the aerial parts.

17. The method according to any one of claims 1 to 16, wherein the composition is selected from beverages, in particular non-carbonated beverages.

18. A composition obtainable by the method according to any one of claims 1 to 17.

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