Process for obtaining plant extract and use of said plant extract

Abstract

The present invention discloses a process for obtaining a plant extract and a method for using said extract, said process being more specifically used to obtain extract from açai seeds and comprising four stages of implementation, namely digesting plant material in solvent, separating the plant material from the solvent, obtaining crude extract and resuspending the extract, and an optional stage of clarifying the extract. This invention is intended for use in the field of plant extracts, with the extract obtained through this process being intended for use in the food industry, or indeed in the cosmetics and pharmaceutical industries.

Description

[0001] PROCESS OF OBTAINING PLANT EXTRACT AND USE OF THIS PLANT EXTRACT

[0002] FIELD OF INVENTION

[0003]

[0001] This patent application relates to a process for extracting plant extracts and a method of using said extract, with this process being more specifically used to obtain extract from açaí seeds, with this extract being obtained through the use of solvents and filtration. This invention is intended for use in the field of plant extracts, with the extract obtained in the form of syrup through this process being intended for use in the food industry, or even in the cosmetics and pharmaceutical fields.

[0004] BACKGROUND OF THE INVENTION

[0005]

[0002] In a wide variety of industries, such as food, pharmaceuticals, cosmetics, and others, plant extracts are used to produce various products. These extracts are obtained through different processes and come in different forms, including liquids, solids, gums, syrups, resins, and other forms. Among these uses, one common use is in the preparation of beverages or foods, with different methods of obtaining extracts from different plants causing the final products obtained through the use of these different extracts to differ from one another. If a low-quality extract is produced, the product obtained using this extract may also be of low quality, thus impacting the company or institution that produces it. Certain types of extracts may also not be recommended for use in specific areas.

[0006]

[0003] Therefore, this present invention shows a method for obtaining plant extracts, primarily intended for obtaining extracts from açaí seeds, resulting in an extract in the form of a high-quality syrup, or a gum or resin also of high quality. These extracts obtained are intended for use primarily in the food industry, but can also be used in other areas, such as cosmetics and pharmaceuticals. PRIOR ART

[0007]

[0004] As for the state of the art, some documents were found. One of these documents is BR 102021012561-6, entitled "METHOD FOR PRODUCTION OF TANNIN EXTRACT FOR INDUSTRIAL PURPOSES" and published on December 27, 2022, with the summary reproduced below: "The present invention consists of the development of a method for obtaining tannins obtained by the hydrolysis of Açaí Seed, for industrial applications (e.g., tanning hides, flocculant for water treatment, etc.) that require the product with high stability, low production cost, and without harm to the environment. to act in the tanning process. It can be used mixed with other plant extracts that may be in natura or have been further modified by any other processes already known in the state of the art. The proposed method allows to provide a tannin solution in liquid form at any concentration or in solid form, using açaí seeds as a tanning source."

[0008]

[0005] Another document found is BR 102018016106-7, entitled “SOLUBLE EXTRACT OF ROASTED AND GROUND AÇAÍ SEED (EUTERPE OLERACEA MART), AND ITS PROCESS OF OBTAINING IT” and published on 02 / 11 / 2020, with a summary reproduced below: “The present object concerns the production process and the product SOLUBLE EXTRACT OF ROASTED AND GROUND AÇAÍ SEED (Euterpe oleracea Mart), which aims to design a concentrated product presented in liquid, powder or granulated forms, obtained through the process of processing and extracting soluble substances from the aqueous extract from roasted and ground açaí seeds, presenting itself sensorially very similar to soluble coffee, enabling the emergence of a product with considerable concentrations of antioxidant phenolic compounds like protocyanins, which have scientifically proven pharmacological properties in combating free radicals,favoring the total antioxidant capacity and the stimulation of the plasma's antioxidant physiological defenses, as well as protection against ischemic damage and atherosclerosis, also reducing the proportion of LDL cholesterol in the body; it can be consumed as a total or partial replacement for instant coffee or added to various industrialized food compositions for hot or cold consumption, such as cappuccino or other dairy, carbonated (soft) or fruit-based beverages or their flavorings, candies and chewing gum among other types of such products, cookies and other bakery products; having as advantages the high nutritional value, taking food as adjuvants in the process of preventing and reducing cardiovascular diseases, in addition to becoming an environmentally friendly product since it reuses the waste (pit / seed) from the açaí pulp production process, which in turn constitutes approximately 80% of the açaí fruit.

[0009] OBJECTIVES AND ADVANTAGES OF THE INVENTION

[0010]

[0006] As objectives and advantages obtained from this invention, we can mention the following details:

[0011] • The extract obtained in the process of this application is specifically made for use in foods and beverages, thus differentiating itself from state-of-the-art extracts that require processing for their specific use in foods and beverages, and having a longer shelf life and better quality when compared to the use of unprocessed plant matter in the manner shown in this invention;

[0012] • The optional clarification step ensures that an extract is obtained with a superior appearance and quality to others in the state of the art, in addition to removing tannins, something that is not explicitly found in the state of the art;

[0013] • Extracts obtained without the optional clarification step can generate extracts, such as those made from açaí seeds, with a high tannin content, which can give this extract other uses besides its use in the food industry, such as in the cosmetics area or even use in the pharmaceutical area.

[0014] GENERAL DESCRIPTION OF THE INVENTION

[0015]

[0007] A process for obtaining plant extract, with this more specifically being used to obtain extract from açaí, and with this composed of four stages of realization, these stages being digestion of plant material in solvent, separation of plant matter from the solvent, obtaining crude extract and resuspension of the extract, and with an optional stage of clarification of the extract.

[0016] DETAILED DESCRIPTION OF THE INVENTION

[0008] The patent application PROCESS FOR OBTAINING PLANT EXTRACT AND USE OF THIS PLANT EXTRACT shows a process divided into five stages, one of which is optional. The stages are digestion of the plant matter in an appropriate solvent, separation of the residual plant matter from the solvent containing the extract, obtaining the crude extract, and resuspension of the extract in appropriate media for making syrup, with an optional stage of clarifying the extract to remove tannins. This optional stage does not need to be performed during the processing of certain plant materials. It should also be noted that the extract in the form of gum or resin obtained at the end of the third stage can also be used in certain areas, such as cosmetics or pharmaceuticals, without requiring the processing shown in the fourth stage.

[0017]

[0009] Initially, the first stage of digestion of the plant matter is carried out in an appropriate solvent. The plant matter to be used is obtained through pre-processing, thus producing plant powder. Once the plant matter suitable for the preparation of the extract is obtained, this matter is dissolved in an appropriate solvent for its extraction. This solvent used is ethanol in varying concentrations between 30 and 98°GL. The solvent can also be a combination of glycerin and ethanol, with this solvent in varying percentage proportions between 10% and 90% by weight of both ethanol and glycerin, thus obtaining a glycerin: ethanol solvent in proportions between 1:9 and 9:1 by weight of these compounds.

[0018]

[0010] The powdered vegetable added to the solvent is then mixed, with this mixture obtained remaining in motion and at a temperature that is within a thermal range between 30°C and 60°C and for a period of duration between 7 and 40 days.

[0019]

[0011] At the end of this period, a mixture of exhausted and residual plant matter and the solvent is obtained, containing the dissolved extract.

[0020]

[0012] The second stage of separating the residual plant matter from the solvent containing the extract obtained at the end of the first stage is now carried out. The separation of the plant residue is carried out by mechanical filtration in a conventional or vacuum filtration system, by pouring the solvent containing the plant extract and the residual matter onto the filter, which may be made of cellulose, cotton or other filtering media suitable for separation.

[0021]

[0013] The mixture may be filtered by gravity using a conventional filtration system or by exposure to partial vacuum using a vacuum filtration system, in order to accelerate the separation process.

[0022]

[0014] At the end of the filtration, the extract is still dissolved in the solvent and there is residual plant matter retained in the filtration system and separated from the extract, which can be discarded or reused for other purposes.

[0023]

[0015] The third stage of obtaining the crude extract is then carried out from the extract obtained at the end of the second stage. To obtain this crude extract, the combination of solvent and extract is placed in a system that will be subjected to partial heating between 40°C and 85°C.

[0024]

[0016] The system may be either at ambient pressure CNTP (i.e., Normal Temperature and Pressure Conditions), or be subjected to negative pressures (i.e., partial vacuum). Under these conditions, evaporation and separation between the solvent used and the crude extract occur.

[0025]

[0017] The solvent may or may not be recovered, depending on the type of equipment used in the evaporation process to obtain the crude extract. If the solvent is recovered, through a process such as distillation or rotary evaporation, then it can be reused to extract new plant materials, thus reducing the production costs of the process.

[0026]

[0018] At the end of this step, a gum or solid residue is obtained, which is actually the crude extract and the solvent being separated from it. It is important to highlight here that the crude extract may still contain approximately 2% of solvent as permitted by Brazilian law, but in general this extract, when devoid of solvent, will have an appearance similar to a gum or resin.

[0027]

[0019] The fourth step is then carried out, resuspending the extract in media suitable for making syrup using the gum or resin obtained at the end of the third step. The crude extract in this gum or resin form is added to water and it is at this step that it can be clarified before being combined with the other ingredients that will constitute the final syrup, this clarification being an optional step. If the extract obtained in the third step has a high tannin content, clarification should be carried out according to this optional step, which will be described below.

[0028]

[0020] After the possible clarification of the extract, it is filtered again and finally the water containing the solubilized extract is mixed in a 1:1 weight ratio with sugar to make a syrup. This syrup obtained is the base syrup to be used in the drink.

[0029]

[0021] It is important to emphasize that with a sugar content greater than 65% in the syrup, the chance of contamination or growth of microorganisms is low. At concentrations below 65%, the chance of contamination by microorganisms increases, and in this case, grain alcohol can be added in proportions ranging from 15% to 25% by weight of the syrup. The alcohol acts as a preservative in the resulting extract. If the use of alcohol as a preservative is not feasible, a denser syrup base is produced using a higher sugar ratio. In this case, the syrup produced using solubilized extract and sugar between the proportions of 35:65 and 10:90 by weight of these components.

[0030]

[0022] There are other ways to make a syrup base, including using sweeteners and thickeners such as carboxymethyl cellulose, for example, to make dietary syrup bases, with these taking the place of sugar in the syrup composition, mixing the solubilized extract in a 1:1 ratio by weight with this sweetener to make a dietary syrup. Another way of production is through the use of glycerin as a base, to which the crude extract resuspended in ethanol or even water is added.

[0031]

[0023] This final syrup obtained can then be used, for example, in the food industry to make beverages or foods. There is no specific rule for adding the syrup or extract to the final beverage in a specific concentration, as each plant extract has its own characteristics, with some characteristics even varying between one batch and another.

[0024] Therefore, sensory analysis research on the final product obtained from the syrup becomes necessary.

[0032]

[0025] An optional step of the process is the clarification of the extract to remove tannins, carried out during the fourth step of resuspension of the extract after the extract is added to the water, using clarifying agents to improve the appearance of the extract as well as to remove tannins. In this process, gelatin, agar-agar or bentonite clarifying agents are used in proportions that vary according to the clarifying agent used.

[0033]

[0026] If gelatin is used, use either sheet gelatin or powdered gelatin. If sheet gelatin is used, the recommended dosage is 1 to 2 sheets for every 750 ml to 1 liter of liquid. The gelatin sheets must be hydrated in cold water before being added to the liquid. If powdered gelatin is used, the recommended dosage is 1 to 2 teaspoons for every liter of liquid. Dissolve the gelatin in hot water before adding it to the liquid.

[0034]

[0027] When using agar-agar flakes or powder, the recommended dosage is 0.5 to 1 gram of agar-agar per liter of liquid. Dissolve the agar-agar in hot water before adding it to the liquid. It is important to follow the manufacturer's specific instructions for the clarifying agent to be used, as concentrations vary between different brands and types. Furthermore, before choosing any clarification method, small-scale tests can be conducted to assess its impact on the beverage's quality and flavor. Gradual experimentation allows for adjustments to the proportions according to specific sensory preferences.

[0035]

[0028] Bentonite is also an agent that can be used, being a clarifying agent commonly used in the wine industry to remove suspended particles and improve wine clarity. The use of bentonite in clarification occurs through seven steps that will be shown below.

[0036]

[0029] Initially, a first step is to select the bentonite. There are different types of bentonite available, such as calcium bentonite and sodium bentonite. The choice will depend on the specific characteristics of the final liquid and the desired result.

[0030] After this, a second step is to hydrate the bentonite. Bentonite is usually supplied in powder form. Before adding it to the extract, it must be hydrated. Bentonite is mixed with water in a specific proportion, generally following the manufacturer's instructions. The mixture is then left to rest for a few hours or according to the manufacturer's instructions.

[0037]

[0031] After this, a third step of addition to the extract is carried out. After hydration, the bentonite is added to the extract, which must be clarified. The mixture is homogenized enough to ensure uniform distribution.

[0038]

[0032] After this, a fourth waiting and monitoring stage takes place. The solvent containing the extract is allowed to rest for a specified period, usually a few weeks. During this time, the bentonite will act to attract and agglomerate the suspended particles of the extract, including complexed tannins that precipitate.

[0039]

[0033] After this, a fifth racking step is performed. After the waiting period, a process called "racking" may be necessary. This involves carefully transferring the clarified extract to another container, discarding any sediment that has formed at the bottom.

[0040]

[0034] After this, a sixth filtration step is performed. If necessary, the solvent containing the extract is filtered to remove additional particles to ensure greater clarity.

[0041]

[0035] After this, a seventh stage of testing and adjustments is carried out. Before using the extract directly in the final liquid, sensory tests are performed to ensure it meets expectations. If necessary, the bentonite proportions or the waiting time for future clarifications are adjusted.

[0042]

[0036] The specific instructions of the manufacturer of the bentonite being used must always be followed, as recommendations may vary between products.

[0043]

[0037] Furthermore, it is advisable to perform small-scale tests, as in the seventh step, before applying the process on a large scale to avoid undesirable results in both the extract and the final beverage.

[0044]

[0038] In the clarification and removal of tannins, other processes can also be used, such as maturation, which simply involves letting the extract rest for periods that can vary between weeks or even months, or filtration with a filter medium containing enzymes that act specifically on tannins.

[0045]

[0039] It is important to emphasize that the clarification process must be carried out after obtaining the crude extract and resuspending it in water, which is the same water that will be used later to obtain the final extract in the form of syrup.

[0046] USE OF THE OBTAINED PLANT EXTRACT

[0047]

[0040] After these four steps and the optional clarification step, the plant extract in syrup form obtained at the end of the fourth step of the process or the extract in gum or resin form obtained at the end of the third step can be used in multiple areas. One of its main areas of use is in the food industry, being used in the preparation of beverages and edibles, giving them the flavor of the plant extract obtained and having a long shelf life when compared to the plant material itself, also giving the beverage or food pigmentation depending on the plant material used. These extracts can also be used in the cosmetics or pharmaceutical sector, with the use case depending on the plant material used in the extract manufacturing process.

[0048]

[0041] One use case for this process is to obtain açaí seed extract. This extract can be used in the food industry not only for flavoring, but also contains natural red pigments, making it suitable for food coloring. Furthermore, the extract obtained from açaí seeds has high tannin levels, giving it other potential uses beyond the food industry, such as in cosmetics or even pharmaceuticals.

Claims

CLAIMS 1) PROCESS OF OBTAINING VEGETABLE EXTRACT, a process using solvents to obtain vegetable extracts, characterized by this process having four stages; in the first stage of digestion of the vegetable matter in an appropriate solvent, pre-processing of vegetable matter is carried out, obtaining vegetable powder, and after this it is mixed with a solvent appropriate for its extraction, with this solvent being ethanol in variable concentrations between 30 and 98°GL, and after this the mixture remains in movement and at a temperature in the thermal range between 30°C and 60°C for a period of time between 7 and 40 days, obtaining a mixture of vegetable matter and solvent;in the second stage of separating the residual plant matter from the solvent containing the extract, the solvent containing the plant extract and the residual matter obtained at the end of the first stage are poured onto a filter, with this filter consisting of cellulose or cotton, with the mixture being filtered either by gravity in a conventional filtration system or by exposure to partial vacuum in a vacuum filtration system, obtaining a mixture of extract dissolved in the solvent and residual plant matter retained in the filtration system and separated from the extract; in the third stage of obtaining the crude extract, the mixture obtained at the end of the second stage is placed in a system that will be subjected to partial heating between 40°C and 85°C, with this system subjected to CNTP conditions or subjected to negative pressures, obtaining the extract in the form of gum or resin and separated from the solvent;and in the fourth stage of resuspension of the extract in appropriate media for making syrup, the crude extract in its final form is added to water, with this water containing the solubilized extract being filtered, and after this the water containing the solubilized extract is mixed in a 1:1 proportion by weight with sugar or sweetener, obtaining a vegetable extract syrup.; 2) PROCESS, according to claim 1, characterized in that, in the third stage of obtaining the crude extract, during the heating process of the extract subjected to CNTP pressure or negative pressure, distillation or rotary evaporation is used to recover the solvent used in the first stage of the process. 3) PROCESS, according to claim 1, characterized in that, in the first stage of digestion of the vegetable matter in solvent, instead of using ethanol as solvent, a glycerin:ethanol compound is used in proportions between 1:9 and 9:1 by weight of these compounds. 4) PROCESS, according to claim 1, characterized in that, in the fourth stage of resuspension of the extract, the water containing the solubilized extract is mixed with sugar in proportions between 35:65 and 10:90 to obtain syrup. 5) PROCESS, according to claim 1, characterized in that, in the fourth stage of resuspension of the extract, cereal alcohol is added to the solubilized extract mixed in a 1:1 proportion by weight with sugar so that this alcohol constitutes between 15% and 25% of the weight of the final syrup obtained. 6) PROCESS, according to claim 1, characterized by carrying out an optional step of the extract clarification process to remove tannins, carried out during the fourth step of resuspension of the extract after the extract obtained at the end of the third step is added to the water, with a clarifying agent added to the liquid obtained, with this clarifying agent being gelatin in sheets or powder, and if gelatin in sheets is used, using 1 to 2 sheets for every 750 ml to 1 liter of liquid, with these gelatin sheets hydrated in cold water before being added to the liquid; in the case of using gelatin in powder, using a proportion of 1 to 2 teaspoons for every liter of liquid, dissolving the gelatin in hot water before adding it to the liquid. 7) PROCESS, according to claim 1, characterized in that an optional step of the extract clarification process is carried out to remove tannins, carried out during the fourth step of resuspension of the extract after the extract obtained at the end of the third step is added to the water, with a clarifying agent added to the liquid obtained, with this clarifying agent being agar-agar in flakes or powder, with this used in the proportion of 0.5 to 1 gram of agar-agar for each liter of liquid, with the agar-agar dissolved in hot water before adding it to the liquid. 8) PROCESS, according to claim 1, characterized by carrying out an optional step of the extract clarification process to remove tannins, carried out during the fourth stage of resuspension of the extract after the extract obtained at the end of the third stage is added to the water, with a clarifying agent added to the liquid obtained, with this clarifying agent being bentonite, with this use occurring from seven stages; with a first stage of choosing the bentonite between calcium bentonite and sodium bentonite; with a second stage of hydrating the bentonite, mixing the bentonite with water in a specific proportion, following the instructions of the bentonite manufacturer, and letting the mixture rest for a few hours or according to the guidelines provided; with a third stage of addition to the extract, in which the bentonite is added to the extract to be clarified, with the mixture obtained being homogenized until a uniform distribution is obtained in this mixture; with a fourth stage of waiting and monitoring, letting the solvent containing the extract rest for a specified period;with a fifth racking stage, transferring the clarified extract to another container, discarding the sediments that form at the bottom; with a sixth filtration stage, filtering the solvent containing the extract to remove additional particles; and with a seventh stage of testing and adjustments, performing sensory tests on the obtained extract, adjusting the proportions of bentonite or the waiting time for future clarifications.; 9) USE OF PLANT EXTRACT, using the plant extract obtained in the process of claims 1 to 8, characterized in that the plant extract in the form of syrup obtained at the end of the fourth stage of the process or the extract in the form of gum or resin obtained at the end of the third stage are used in the food industry to flavor foods and to give pigmentation to these foods; also being used in the cosmetics and pharmaceutical areas.