Phytonutrient dense superfoods

Abstract

The present disclosure discusses a food product comprising at least two compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%. The present disclosure also discusses a method of creating a food product using ultra-high- pressure homogenization.

Description

PHYTONUTRIENT DENSE SUPERFOODSCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit under 35 U.S.C. § 119(e) of U.S. Provisional Application No. 63 / 671,921, filed July 16, 2024, entitled “PHYTONUTRIENT DENSE SUPERFOODS,” the entire disclosure of which is hereby incorporated by reference in its entirety.FIELD

[0002] The disclosure relates to phytonutrient dense food products.BACKGROUND

[0003] One of every five deaths across the globe is attributable to suboptimal diet, more than any other risk factor including tobacco. Despite our awareness of health concerns related to fast food, Americans consume 50 billion burgers and 20 billion hot dogs every year. We complement that with 10 billion pounds of French fries each year. American culture of “fast food nation” has now been adopted throughout the world especially by the younger generation.

[0004] Unfortunately, red and processed meat increases the risk of colorectal cancer (Larsson, S. C; Wolk, A. 2006. Meat consumption and risk of colorectal cancer: a metaanalysis of prospective studies. Int J Cancer. 119 (11):2657), one of the main causes of mortality in Western countries. (Ferlay, J; Shin, H. R; Bray, F; Forman, D; Mathers, C; Parkin, D. M. 2010. Estimates of worldwide burden of cancer in 2008: GLOBOCAN 2008. Int J Cancer. 127(12):2893-917). Also, formation of acrylamide during frying of French fries has been associated with the development of several types of cancer, including ovarian and endometrial cancer (Wilson, K. M; Mucci, L; Rosner, B; Willett, W. C. 2010. A prospective study of dietary acrylamide intake and the risk of breast, endometrial, and ovarian cancers, Cancer Epidemiology, Biomarkers, & Prevention. 19: 2503-2515). Consumers however are addicted towards these so called “junk” food, mostly as an emotional crutch to relieve their stress, quite often knowing very well that they are risking their health and shortening their health span in exchange for the instant gratification of these grilled, processed and barbequed meats and deep fat fried foods.

[0005] To adopt a healthier diet, a few consumers are trying plant-based meat alternatives. However, this industry is still in its infancy compared to the meat industryand at least one report suggests the presence of a significant amount of a carcinogen (N- Nitrosodimethyl amine) in plant-based meat alternatives (He, J.; Evans, N.M.; Liu, H.; Shao, S. 2020. A Review of Research on Plant-Based Meat Alternatives: Driving Forces, History, Manufacturing, and Consumer Attitudes. Compr. Rev. Food Sci. Food Saf., 19, 2639-2656). Nevertheless, there is a direct connection between a predominantly plant based nutrient dense diet and the significant reduction of cancer risk, as well as diabetes and cardiovascular diseases.SUMMARY

[0006] The present disclosure is based, in part, on the discovery of compositions, and methods of making such compositions, that contain phytonutrients that have synergistic effects on chemoprevention, anti-inflammation, anti-oxidation and / or balanced immune response when consumed on a regular basis. Accordingly, in one aspect, the present disclosure provides a food product.

[0007] In some embodiments, the food products include at least two (e.g., two, three, four, five, or more) compounds selected from the group consisting of terpenoids, glucosinolates, ascorbic acid, tocopherols, chlorophyll, chitin-glucans complex, and polyphenols.

[0008] In some embodiments, the food products include at least two compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

[0009] In one embodiment, the food product includes at least three compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

[0010] In one embodiment, the food product includes at least four compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

[0011] In one embodiment, the food product includes at least five compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

[0012] In one embodiment, the food product includes at least six compounds from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

[0013] In one embodiment, the food product includes terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 0.5%, and polyphenols in the range of 0.008% to 1.5 %.

[0014] In one embodiment, the food product includes chitin-glucans complex in the range of 0.05% to 7%, tocopherols in the range of 0.003% to 0.15%, and polyphenols in the range of 0.008% to 1.5 %.

[0015] In some embodiments, the terpenoids may be predominately lycopene. In another embodiment, the terpenoids may be predominately -carotene. In yet another embodiment, terpenoids may be a combination of more than one type of carotenoids and other terpenoids.

[0016] In some embodiments, glucosinolates may be predominately present as its derivative isothyocyanates.

[0017] In some embodiments, glucosinolates may be predominately glucoraphanin.

[0018] In some embodiments, glucoraphanin may be predominately present as its derivative sulforaphane.

[0019] In some embodiments, the food product is a condiment. In some instances, the condiment is selected from the group consisting of ketchup, mayonnaise, and mustard.

[0020] In some embodiments, the food product has a particle size of between 0.02 pm to 50 pm.

[0021] In some embodiments, the food product comprises limonene in the range of 0.002% to 1%.

[0022] In some embodiments, the food product has less than 25 colony forming units of known pathogens per gram and a destruction of at least 2 log spoilage microorganisms.

[0023] In another aspect, the present disclosure provides a method of producing a food product. The method includes the steps of (a) obtaining ingredients derived from a fruit or vegetable, (b) blending the ingredients derived from a fruit or vegetable with water while maintaining a pH of 4.6 or less to create a blended fruit or vegetable composition, and (c) passing the blended fruit or vegetable composition through an ultra- high-pressure homogenization system.

[0024] In some embodiments, the method includes, prior to step (b), heating and then cooling the ingredients derived from a fruit or vegetable. In some instances, the ingredients derived from a fruit or vegetable are heated to above 60°C and cooled to room temperature. In some instances, the ingredients derived from a fruit or vegetable are heated to above 70°C and cooled to room temperature.

[0025] In some embodiments, the method includes repeating step (c) of passing the blended fruit or vegetable composition through the ultra-high-pressure homogenization system.

[0026] In some embodiments, passing the blended fruit or vegetable composition through the ultra-high-pressure homogenization system includes subjecting the blended fruit or vegetable composition to pressures between 10,000 psi and 50,000 psi, or between 10,000 psi and 60,000 psi. In some instances, passing the blended fruit or vegetable composition through the ultra-high-pressure homogenization system includes subjecting the blended fruit or vegetable composition to pressures between 20,000 psi and 30,000 psi. In some instances, passing the blended fruit or vegetable composition through the ultra-high-pressure homogenization system includes subjecting the blended fruit or vegetable composition to pressures between 20,000 psi and 45,000 psi. In yet another instance, passing the blended fruit or vegetable composition through the ultra-high- pressure homogenization system includes subjecting the blended fruit or vegetable composition to pressures between 30,000 psi and 45,000 psi.

[0027] In some embodiments, the method includes, prior to step (a), passing ingredients containing glucosinolates and myrosinase through ultra-high-pressure homogenization.

[0028] In some embodiments, the method includes, prior to step (a), maintaining ingredients containing glucosinolates and myrosinase at a pH of above 5.

[0029] In some embodiments, the method includes, prior to step (a), maintaining ingredients containing glucosinolates and myrosinase at a pH of above 6.

[0030] In some embodiments, the ultra-high-pressure homogenization system has a reverse flow configuration.

[0031] In some embodiments, the ultra-high-pressure homogenization system has a parallel flow configuration.

[0032] In some embodiments, the method further includes, after step (c), cooling the blended fruit or vegetable composition to a temperature below 60°C.BRIEF DESCRIPTION OF THE DRAWINGS

[0033] FIG. 1 shows a broad classification of polyphenols and their structures.

[0034] FIG. 2 shows a chitin-glucan complex.

[0035] FIG. 3 shows a basic structure of a 5-carbon isoprene unit from which all terpenes and terpenoids are derived.

[0036] FIG. 4 shows examples of glucosinolate structures.

[0037] FIG. 5 is a process flow diagram of the use of Ultra-High-PressureHomogenizer (UHPH) for preservation of bioactive compounds and improvement of the bioavailability of the bioactive compounds.

[0038] FIG. 6 shows a schematic diagram of a UHPH unit with parallel flow configuration.

[0039] FIG. 7 is a cross section diagram of an emulsifier cell assembly having a parallel flow configuration.

[0040] FIG. 8 is a schematic diagram of a UHPH unit with reverse flow configuration.

[0041] FIG. 9 is a cross section diagram of an emulsifier assembly having a reverse flow configuration.

[0042] FIG. 10 shows processes of glucosinolate hydrolysis.DETAILED DESCRIPTION

[0043] It should be noted that the description along with the features in this specification presented below are merely exemplary of the wide variety and arrangement of instructions that can be employed by the skilled practitioner. The present disclosure may be characterized by other specific forms without departing from the spirit or essential characteristics thereof. All the features disclosed in this specification may be replaced by similar or alternative features performing similar or same or equivalent purposes. Thus, unless expressly stated otherwise, the variations from this specification, but otherwise encompass the essential characteristics, are within the scope of present disclosure.Various modifications or substitutions are also possible without departing from the scope or spirit of the present disclosure. Furthermore, not all illustrated acts or events are required to implement a methodology in accordance with the present disclosure. The concentration of various components in the disclosed compositions are exemplary and not meant to be limited to the recited concentration per se. Therefore, it is to be understood that this specification has been described by way of the preferred embodiments and for the purposes of illustration and not limitation.

[0044] Phytonutrients play a vital role in chemoprevention of carcinogens from red meat, such as nitrosamines, and from acrylamides present in French fries. The inventors have recognized that condiments such as ketchup, mayonnaise and mustards that are typically consumed with red and processed meats and complements deep fried snack items such as French fries can be the source of phytonutrient dense food that may play a significant role in chemoprevention. Unfortunately, however, the condiments currently present in the market are not phytonutrient dense, but calorie dense and loaded with sugar and artificial ingredients.

[0045] Nitrosamines, polycyclic aromatic hydrocarbons (PAH), heterocyclic amines (HA), acrylamides and benzoquinones are well known carcinogens that are formed during processing, preservation, and cooking of a variety of food items. These carcinogens are most prevalent in cooked and grilled meat items, such as steaks, hamburgers, and hot dogs and deep fat fried foods, such as French fries. Additionally, carcinogens, such as nitrosamines, are also formed in vivo after consumption of red meat. The inventors have recognized that pairing a condiment composition with the carcinogen containing food items during a meal can be effective in neutralizing the carcinogens of the carcinogen containing food items. The inventors have recognized that consuming a condimentcomposition with phytonutrients can prevent formation of carcinogens such as nitrosamines in vivo after consumption of red meat.

[0046] Phytonutrients are compounds that originate from a plant and, while not essential for human function, have a favorable effect on a health condition. Examples of phytonutrients include, for example, isoflavone, a polyphenol which is present in significant amount in soybeans, has been shown to be beneficial in healing types of menopause disorders and in preventing osteoporosis. Another phytonutrient, quercetin, which is present in significant amount in onions, has been shown to improve blood flow and reduce body fat. Another phytonutrient, P-carotene, which is a terpenoid and is present in significant amounts in carrots and pumpkins, has been shown to aid in maintaining visual function of the eye, internal mucosa membrane and skin, and immune function. Another phytonutrient, lycopene, which is present in significant amounts in tomatoes, has been shown to decrease blood cholesterol and blood pressure. The presence of a significant amount of a phytonutrient in a natural source may mean as little as 0.5 mg but sometimes exceeds 500 mg, in 100 grams of the food item from plant source present in nature. Phytonutrients, along with vitamins, minerals, enzymes, and probiotics are generally known as micronutrients. Although vitamins, such as Vitamin E and Vitamin C (Ascorbic Acid) are also produced synthetically, in the context of this disclosure, they will also be considered phytonutrients.

[0047] Micronutrient deficiencies in an otherwise energy rich diet, often known as “hidden hunger”, affects over two billion people world-wide (FAO, 2013), particularly in low- and middle-income countries where there is a reliance on low-cost staples and where the diet is monotonous, and choices are limited by poverty. Condiments, such as ketchup, are heat treated, typically above 80°C but in some instances lower, to render the products shelf-stable and safe for consumption. Unfortunately, however, conventional pasteurization via heat treatment destroys many of the heat labile micronutrients, such as vitamins and other phytochemicals, further aggravating “hidden hunger”. To make matters worse, during thermal processing, oxidation of some bioactive ingredients, such as phenolic compounds, is often non-selective and under certain conditions produces even toxic by-products such as benzoquinones (Ye, Q; Xia, C; Nie, X; Meng, X. (2020), Accumulation of 2-tert-Butyl-l,4-Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes. J Am Oil Chem Soc. 97: 879-888).

[0048] In one aspect, the present disclosure provides compositions containing phytonutrients that have synergistic effects on chemoprevention, anti-inflammation, antioxidation and / or balanced immune response when consumed on a regular basis.

[0049] In another aspect, the present disclosure discusses ultra-high-pressure homogenization (UHPH) as an alternative to conventional pasteurization to preserve the phytonutrients and improve bioavailability while rendering the composition safe for human consumption. As much as 33% of heat labile bioactive compounds are oxidized due to thermal treatment during conventional pasteurization. Oxidation of these bioactive ingredients, such as phenolic compounds, are often non-selective and under certain conditions produces toxic by-products such as benzoquinones.

[0050] High Pressure Processing (HPP), another alternative method to conventional pasteurization, has been proven to significantly reduce the degradation of bioactive compounds while increasing the shelf life of the products. However, HPP deactivates bacterial cells only via pressure. Unfortunately, this allows the survival of the pressureresistant bacterial sub population and the revival of sub lethal injury (SLI) state cells, and the resuscitation of viable but non-culturable (VBNC) state cells. The resuscitation and revival of the SLIs and VBNCs constitute potential food safety risks and pose challenges for HPP application. A skilled practitioner will appreciate that UHPH utilizes a combination of high pressure, high shear, and cavitation to achieve bacterial lysis rather than mere deactivation typically achieved and thereby potentially removes the safety risks associated with conventional pasteurization or high-pressure pasteurization (HPP). The UHPH process allows for the control of pressure, shear, and cavitation to reduce food safety risks and maximize retention of bioactive compounds. Optimization of the viscosity, flow rate, fluid composition, homogenization pressure and nozzle size and flow pattern (parallel or reverse), allow for the production of products safe for consumption while preserving the product’s micronutrients and enhancing their bioavailability.

[0051] Chronic inflammation is an integral part of multiple pathologies, including, for example, degenerative diseases (e.g., Alzheimer’s, Parkinson’s, inclusion body myositis), metabolic diseases (e.g., diabetes mellitus), autoimmune diseases (e.g., multiple sclerosis, scleroderma), and cancer. An immune response in a body consists of three phases: the surveillance phase, the response phase, and the ending the response phase. Nutrient needs are greater during the response phase because of the need for cell proliferation and mediator synthesis during this phase. Chronic inflammation is the result of not ending theresponse and can lead to disease. Additionally, less healthy and inflammatory foods when consumed on a regular basis often promote inflammation.

[0052] The compositions discussed in the present disclosure advantageously support the body’s immune response to reduce both chronic inflammation and instantaneous inflammation (which may be caused, for example, by consuming an inflammatory food.) In one aspect of the present disclosure, the compositions discussed herein, when taken on a regular basis, help in ending the immune response to thereby reduce the risk of chronic inflammation. In yet another aspect of the disclosure, pairing a condiment composition disclosed herein with a less healthy and inflammatory food reduces the inflammation caused by the food.

[0053] As used herein, the term “subject” or “consumer” or “individual” includes human beings. However, the compositions described in the present disclosure can be administered to other mammals, such as mice, for clinical trials. The methods described herein can be useful in both human therapeutics, pre-clinical, and veterinary applications. In some embodiments, the consumer is a human being, and in some embodiments, the consumer is a pet, such as a dog, a cat, a guinea pig, a hamster, a mouse, a rat, a rabbit, or a ferret. Other mammals include, and are not limited to, apes, chimpanzees, orangutans, monkeys; domesticated farm animals such as cows, buffalo, bison, horses, donkey, swine, sheep, and goats; or exotic animals typically found in zoos, such as bear, lions, tigers, panthers, elephants, hippopotamus, rhinoceros, giraffes, antelopes, sloth, gazelles, zebras, wildebeests, prairie dogs, koala bears, kangaroo, pandas, giant pandas, hyena, seals, sea lions, and elephant seals.

[0054] While inflammation can be part of body’s healing process, in this disclosure, “inflammatory foods” are defined as foods that, upon ingestion, cause injury to living tissue, provided that the injury is not of such a degree as to at once destroy the tissue’s structure and / or vitality.

[0055] In this disclosure, a “condiment”, is something that enhances the flavor of a food. In one embodiment, a condiment may be a viscous to semi- viscous liquid, selected from the group including, but not limited to ketchup, mustard, mayonnaise, steak sauce, and salad dressings. In another embodiment, a condiment may be a thin liquid, selected from the group including, but not limited to coulis (pureed and strained fruit or vegetable), hot sauce, and fish sauce.

[0056] The present disclosure discusses the synergistic effects of different phytonutrients (sourced from different plants) and / or other bioactive compounds (whichmay be manufactured and / or sourced from plant material) that, when combined, result in more effectiveness in neutralizing carcinogens, and / or reducing inflammation, and / or reducing oxidation of cells than phytonutrients from a single plant source. Bioactive compounds include phytonutrients and compounds that may be manufactured, for example, Vitamin C. The combination of phytonutrients and / or other bioactive compounds participating in different pathways within the cell results in more pronounced effects as anti-cancer, anti-tumor, anti-inflammation, and anti-oxidative agents with lower effective amounts of such bioactive compounds needing to be consumed and / or administered.

[0057] An “effective amount” is an amount sufficient to effect beneficial or desired results. For example, a therapeutic amount is one that achieves the desired therapeutic effect. This amount can be the same or different from a prophylactically effective amount, which is an amount necessary to prevent onset of disease or disease symptoms. An effective amount can be consumed as one or more servings of a particular condiment composition per day. The skilled artisan will appreciate that the effective amount will be lower if more than one type of condiment composition is consumed each day. Further, the skilled artisan will also appreciate that certain factors may influence the number of servings and durations required to have a measurable effect on the consumer. These factors include, but are not limited to the consumers’ genetic inheritance, overall health, age, diet, and lifestyle.

[0058] A “sub-therapeutic amount” of an ingredient, a compound or a group of compounds is an amount less than the effective amount for the ingredient, the compound or the group of compounds, but when combined with an effective or sub-therapeutic amount of another ingredient, or another compound or another group of compounds can produce a desired result, due to, for example, synergy in the resulting efficacious effects, and / or smaller dosage or serving.

[0059] A “synergistic” or “synergizing” effect can be such that the one or more effects of the combination compositions are greater than the one or more effects of each component alone, or they can be greater than the sum of the one or more effects of each component alone. The synergistic effect can be about, or greater than about 5, 10, 20, 30, 50, 75, 100, 110, 120, 150, 200, 250, 350, or 500% or even more than the effect on a subject with one of the components alone, or the additive effects of each of the components when consumed or administered individually.

[0060] As shown in FIG. 1, in the context of this disclosure, polyphenols are compounds that are classified based on the number of phenol rings that they contain and of the structural elements that bind these rings to one another. They are broadly divided into four classes: phenolic acids, flavonoids, stilbenes, and lignans. Phenolic acids are further divided into hydroxyl benzoic and hydroxyl cinnamic acids. Phenolic acids account for about a third of the polyphenolic compounds in our diet and are found in plant material but are particularly abundant in acidic-tasting fruits, such as citrus fruits. Caffeic acid, gallic acid, ferulic acid are some common phenolic acids. Flavonoids are the most abundant polyphenols in the human diet and share a common basic structure consisting of two aromatic rings, which are bound together by three carbon atoms that form an oxygenated heterocycle. Stilbenes contain two phenyl moieties connected by a two- carbon methylene bridge. The most extensively studied stilbene is resveratrol. Lignans are diphenolic compounds that contain a 2,3-dibenzylbutane structure that is formed by the dimerization of two cinnamic acid residues.

[0061] Naturally occurring vitamin E exists in eight chemical forms (alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol). There is also a common synthetic form used widely in the food and supplement industry known as dl-alpha tocopherol. While a skilled practitioner realizes that all these different forms of tocopherols and tocotrienols have different biological activities, for context of this disclosure, all different varieties of vitamin E will be collectively referred to as a “vitamin E” and “tocopherol.”

[0062] FIG. 2 shows a chitin-glucan complex. The portion of FIG. 2 marked ‘A’ shows a structure of a chitin polymer and the portion of FIG. 2 marked ‘B’ shows a structure of a glucan polymer. The two polymers may be covalently linked as shown, or they may be present as individual chitin or glucan molecules, or they may be attached to a protein. The “chitin-glucan complex” in the context of this disclosure, is broadly defined as chitins or glucans, either present individually or are complexed between chitin and glucan. In some embodiment, chitin-glucan complex also includes chitin or glucan complexed with proteins.

[0063] The terpenoids, also known as isoprenoids, are a class of naturally occurring organic chemicals derived from the 5-carbon compound isoprene, which is shown in FIG. 3, and its derivatives called terpenes, diterpenes, etc. In the context of this disclosure, all terpenes and terpenoids will be collectively referred to as “terpenoids.”

[0064] Carotenoids belong to the terpenoid group. However, for the purpose of this disclosure, when carotenoids are the main source of biological activities, the composition is described as containing “carotenoids”. Similarly, lycopene belongs to the carotenoid group. However, for the purpose of this disclosure, when lycopene is the main source of biological activities, the composition is described as containing “lycopene.”Composition

[0065] In one aspect, the present disclosure provides compositions containing phytonutrients and / or bioactive compounds that have synergistic effects on chemoprevention, anti-inflammation, anti-oxidation and / or balanced immune response when consumed on a regular basis. In some embodiments, a plurality of bioactive phytonutrients are included in the composition.

[0066] In some embodiments, the plurality of bioactive phytonutrients are selected from, but are not limited to, terpenoids, glucosinolates, polyphenols, tocopherols, ascorbic acid, chlorophyll, and chitin-glucan complex. In another embodiment, a plurality of mushrooms and their extracts can be selected from but not limited to Turkey Tail, Shiitake, Lion’s Mane, Reishi, Chaga and Cordyceps mushrooms. In some embodiments, bioactive compounds from olive oil, avocado oil, mustard oil and / or other essential oils may be added to the condiment composition.

[0067] In some embodiments, a source of terpenoid is ginger (Zingiber officinale). Ginger contains terpenes and terpenoids such as P-bisabolene, a-curcumene, zingiberene, a-farnesene, and P-sesquiphellandrene. In some embodiments, a source of terpenoid is turmeric (Curcuma longa). Turmeric contains terpenes and terpenoids such as a- Curcumene and other curcuminoids along with a variety of sesquiterpenes. In some embodiments, a source of terpenoid is a carotenoid present in the form of lycopene sourced from tomatoes and / or watermelon. In some embodiments, a source of terpenoid is a carotenoid sourced from olive oil, avocado oil, mustard oil and / or other essential oil. In some embodiments, a source of terpenoid is boswellic acids (triterpenes) and diterpenes from Boswellia (Indian Frankincense). In some embodiments, a source of terpenoid is a limonene derived from citrus fruit, such as, for example, lime, lemon, etc.

[0068] Glucosinolates, some examples of which are shown in FIG. 4, and their derivatives can be sourced from cruciferous plants. Preferred sources of glucosinolates and their derivatives can include broccoli, broccoli sprouts, broccolini, mustard seeds, mustard seed oil, and / or any combination thereof. Other sources of glucosinolates and / or their derivatives can be selected from, but are not limited to Horseradish, Land cress, Ethiopian Mustard, Kale, Collard greens, Chinese broccoli, Cabbage, Savoy cabbage, Brussel Sprouts, Kohlrabi, Broccoflower, Broccoli Romanesco, Wild broccoli, Cauliflower, Chinese cabbage (Bok choy), Komatsuna (Japanese mustard spinach), Mizuna (Japanese mustard greens or Spider mustard), Rapini (Broccoli rabe), Choy sum (Flowering cabbage), Chinese cabbage (Napa cabbage), Trump root greens, Rutabaga (Swede), Siberian kale, Canola (Rapeseed), Wrapped heart mustard cabbage, Mustard seeds greens, White mustard seeds, Black mustard seeds, Tatsoi (Tat choy), Arugula, Wild arugula, Field pepperweed (Field pepperwort or Field cress), Maca (Peruvian ginseng), Cress (Garden cress), Watercress (Yellowcress), Radish, Daikon, Wasabi, and other cruciferous plants.

[0069] Any processing or handling of plant tissue, e.g., chewing, cutting, mixing, cooking, etc., causes damage to the plant tissue. Glucosinolates and their hydrolytic enzyme myrosinases are separated in sub-cellular compartments in intact plant cells. Upon damage to plant tissue, which results in cellular breakdown, myrosinases cause the hydrolysis of glucosinolates. This hydrolysis results in the formation of byproducts, including metabolites such as isothiocyanates, nitriles, and / or thiocyanates. Out of the above metabolites, only isothiocyanates are known to be beneficial to human health. Other metabolites, such as nitriles and thiocyanates may result in toxicity to the body if consumed in large quantities.

[0070] The present disclosure also provides a method for converting most of the glucosinolates to isothiocyanates and prevents further breakdown of isothiocyanates to other metabolites, such as nitriles and thiocyanates. In this instance “isothiocyanates” present in the composition has been referred to as “glucosinolates”. A person skilled in art would appreciate that a glucosinolate molecule is about 2.5 times larger than an isothiocyanate molecule. Therefore, when mostly isothiocyanate molecules are present in the composition, the effective amount is about 2.5 times less than the effective amount needed for intact glucosinolates.

[0071] In some embodiments of the present disclosure, the condiment composition contains glucoraphanin as the preferred glucosinolate. In some embodiments of thepresent disclosure, the condiment composition contains glucoraphanin derivative, sulforaphane as the preferred isothiocyanate.

[0072] In some embodiments of the present disclosure, the condiment composition also contains polyphenols. In one aspect, the plant material source of terpenoids and / or glucosinolates also includes polyphenols so that both are introduced into the composition from the same source. In another aspect, the composition may be enhanced by including polyphenol rich ingredients in the composition, such as onion and garlic. The addition of onion and garlic adds polyphenols to the composition, such as P-resorcylic acid, pyrogallol, gallic acid, protocatechuic acid, rutin, quercetin and / or quercetin glucosides. In yet another aspect, the composition may be enhanced by including polyphenol rich ingredients, such as fruit vinegar, in the composition. While the preferred fruit vinegars for the composition are apple cider vinegar, red wine vinegar and balsamic vinegar, one of skill in the art will appreciate that any fruit vinegar may be selected based on taste preference of the composition. In some embodiments, the source of polyphenols may be selected from, but is not limited to, vegetable oils, such as avocado oil, olive oil, mustard oil, sunflower oil, cranberry seed oil, grape seed oil, etc. and the like. In a preferred embodiment, extra virgin vegetable oils may be selected as the source of polyphenols. In another preferred embodiment, when mustard oil is used, a low erucic acid mustard may be selected.

[0073] In another embodiment, the condiment composition may also contain tocopherols, selected from the group but not limited to vegetable oils, such as avocado oil, olive oil, mustard oil, sunflower oil, cranberry seed oil, grape seed oil, sesame seed oil and the like. In a preferred embodiment, extra virgin vegetable oils may be selected as the source of polyphenols. In another preferred embodiment, when mustard oil is used, a low erucic acid mustard may be selected.

[0074] In one embodiment, synthetically produced vitamin C (ascorbic acid) may be selected for inclusion in the condiment composition. In some embodiments, vitamin C may be sourced from fruit or a plurality of fruits. In some embodiments, vitamin C may be sourced from a vegetable or plurality of vegetables. Exemplary sources of vitamin C include, but not limited to, acerola cherry (Malpighia emarginata), amla (Phyllanthus emblica), tomatoes (Solanum lycopersicum) citrus fruits, such as lemon (Citrus limon) and lime (Citrus aurantiifolia), and potatoes (Solanum tuberosum).

[0075] In some embodiments of the present disclosure, the condiment composition may contain chlorophyll. In one aspect, chlorophylls are introduced in the compositionby default when the plant materials to source terpenoids and / or glucosinolates are selected. In another aspect, the composition may be enhanced by including chlorophyll rich ingredients, such as chlorophyll powder or chlorophyll water or chlorophyll extract available commercially, in the composition. While the preferred source of chlorophyll for chlorophyll enhanced composition are extracted from algae, such as chlorella (blue green algae), and / or green leafy vegetables, such as kale and broccoli, one of skill in the art will appreciate that any source of chlorophyll can be used to enhance the health benefits of the condiment, some embodiments, the source of chlorophyll may be a water-soluble form of chlorophyllin. In some embodiments, chlorophyll may be selected from the group but not limited to vegetable oils, such as avocado oil, olive oil, mustard oil, sunflower oil, cranberry seed oil, grape seed oil and the like. In a preferred embodiment, extra virgin vegetable oils may be selected as the source of polyphenols. In another preferred embodiment, when mustard oil is used, a low erucic acid mustard may be selected.

[0076] In an embodiment, the condiment is composed of plant materials resulting in two of the seven groups of compounds selected from terpenoids, glucosinolates, polyphenols, tocopherols, ascorbic acid, chlorophyll, and chitin-glucan complex in appreciable amounts. One of skill in the art would appreciate that “appreciable amounts” refers to the amount present in the composition that results in synergistic effect in bringing health benefits to the consumers.

[0077] In an embodiment, the condiment is composed of plant materials resulting in three of the seven groups of compounds selected from terpenoids, glucosinolates, polyphenols, tocopherols, ascorbic acid, chlorophyll, and chitin-glucan complex in appreciable amounts. One of skill in the art would appreciate that appreciable amounts of three groups of compounds may be lower than the appreciable amounts of two of the compounds for synergistic effect in bringing health benefits to the consumers.

[0078] In an embodiment, the condiment is composed of plant materials resulting in four of the seven groups of compounds selected from terpenoids, glucosinolates, polyphenols, tocopherols, ascorbic acid, chlorophyll, and chitin-glucan complex in appreciable amounts. One of skill in the art would appreciate that appreciable amounts of four groups of compounds may be lower than the appreciable amounts of three of the compounds for synergistic effect in bringing health benefits to the consumers.

[0079] In an embodiment, the condiment is composed of plant materials resulting in five of the seven groups of compounds selected from terpenoids, glucosinolates, polyphenols, tocopherols, ascorbic acid, chlorophyll, and chitin-glucan complex inappreciable amounts. One of skill in the art would appreciate that appreciable amounts of five groups of compounds may be lower than the appreciable amounts of four of the compounds for synergistic effect in bringing health benefits to the consumers.

[0080] In an embodiment, the condiment is composed of plant materials resulting in six of the seven groups of compounds selected from terpenoids, glucosinolates, polyphenols, tocopherols, ascorbic acid, chlorophyll, and chitin-glucan complex in appreciable amounts. One of skill in the art would appreciate that appreciable amounts of six groups of compounds may be lower than the appreciable amounts of five of the compounds for synergistic effect in bringing health benefits to the consumers.

[0081] In an embodiment, the condiment is composed of plant materials resulting in all seven groups of compounds selected from terpenoids, glucosinolates, polyphenols, tocopherols, ascorbic acid, chlorophyll, and chitin-glucan complex in appreciable amounts. One of skill in the art would appreciate that appreciable amounts of seven groups of compounds may be lower than the appreciable amounts of six of the compounds for synergistic effect in bringing health benefits to the consumers.

[0082] In some embodiments, the condiment composition includes lycopene as the terpenoid in the range of 0.001% to 0.3%. In some preferred embodiments, the condiment composition includes lycopene in the range of 0.02% to 0.15%. In some preferred embodiments, the condiment composition includes lycopene in the range of 0.03% to 0.06%.

[0083] In some embodiments, the condiment composition includes [3-carotene as the terpenoid in the range of 0.001% to 0.4%. In some preferred embodiments, the condiment composition includes [3-carotene in the range of 0.02% to 0.2%. In some preferred embodiments, the condiment composition includes [3-carotene in the range of 0.04% to 0.08%.

[0084] In some embodiments, the condiment composition includes limonene as the terpenoid, in the range of 0.002% to 1%. In some preferred embodiments, the condiment composition includes limonene in the range of 0.05% to 0.7%. In some preferred embodiments, the condiment composition includes limonene in the range of 0.1% to 0.5%.

[0085] In some embodiments, the condiment composition includes glucosinolates in the range of 0.005% to 0.5%. In some preferred embodiments, the condiment composition includes glucosinolates in the range of 0.02% to 0.15%. In some preferred embodiments, the condiment composition includes glucosinolates in the range of 0.03% to 0.06%.

[0086] In some embodiments, the condiment composition includes the glucosinolate derivative, isothiocyanate in the range of 0.002% to 0.2%. In some preferred embodiments, the condiment composition includes the glucosinolate derivative, isothiocyanate in the range of 0.008% to 0.06%. In some preferred embodiments, the condiment composition includes the glucosinolate derivative, isothiocyanate in the range of 0.012% to 0.024%.

[0087] In some embodiments, the condiment composition includes glucoraphanin as the glucosinolate in the range of 1.14E-7 pmol / g to 1.14E-5 pmol / g. In some preferred embodiments, the condiment composition includes glucoraphanin as the glucosinolate in the range of 4.57E-7 pmol / g to 3.43E-6 pmol / g. In some preferred embodiments, the condiment composition includes glucoraphanin as the glucosinolate in the range of 6.86E- 7 pmol / g to 1.37E-6.

[0088] In some embodiments, the condiment composition includes sulforaphane as the glucoraphanin derivative in the range of 1.14E-7 pmol / g to 1.14E-5 pmol / g. In some preferred embodiments, the condiment composition includes sulforaphane as the glucoraphanin derivative in the range of 4.57E-7 pmol / g to 3.43E-6 pmol / g. In some preferred embodiments, the condiment composition includes sulforaphane as the glucoraphanin derivative in the range of 6.86E-7 pmol / g to 1.37E-6.

[0089] In some embodiments, the condiment composition includes ascorbic acid (Vitamin C) in the range of 0.005% to 1%. In some preferred embodiments, the condiment composition includes ascorbic acid (Vitamin C) in the range of 0.03% to 0.6%. In some preferred embodiments, the condiment composition includes ascorbic acid (Vitamin C) in the range of 0.05% to 0.5%.

[0090] In some embodiments, the condiment composition includes tocopherols in the range of 0.003% to 0.15%. In some preferred embodiments, the condiment composition includes tocopherols in the range of 0.005% to 0.09%. In some preferred embodiments, the condiment composition includes tocopherols in the range of 0.015% to 0.05%.

[0091] In some embodiments, the condiment composition includes chlorophyll in the range of 0.001% to 0.7%. In some preferred embodiments, the condiment composition includes chlorophyll in the range of 0.005% to 0.1%. In some preferred embodiments, the condiment composition includes chlorophyll in the range of 0.02% to 0.07%.

[0092] In some embodiments, the condiment composition includes chitin-glucans complex in the range of 0.05% to 7%. In some preferred embodiments, the condiment composition includes chitin-glucans complex in the range of 0.1% to 1.5%. In somepreferred embodiments, the condiment composition includes chitin-glucans complex in the range of 0.4% to 1%.

[0093] In some embodiments, the condiment composition includes polyphenols in the range of 0.008% to 1.5%. In some preferred embodiments, the condiment composition includes polyphenols in the range of 0.2% to 1%. In some preferred embodiments, the condiment composition includes polyphenols in the range of 0.4% to 0.8%.Preservation and improved bioavailability of bioactive compounds

[0094] As shown in FIG. 5, the present disclosure describes a novel method of preserving bioactive compounds that are typically degraded during conventional pasteurization in the production of a condiment composition. In a first step, the ingredients of the condiment composition are mixed thoroughly using a blender, a liquefier, a food processor, a shear mixer, etc. to a smooth consistency so that large particulates are broken down to smaller particles. In a second step, the fluid is passed through a ultra-high pressure homogenizer (UHPH). In a final step, the fluid is packaged in aseptic or clean environment so that the resultant product is safe for consumption and has improved shelf-life.

[0095] In one aspect of this disclosure, pasteurization is performed via an ultra-high- pressure homogenization (UHPH) process. In UHPH, less phytonutrients are degraded from a fluid containing phytonutrients as compared to conventional thermal pasteurization. In some embodiments, the pressure of UHPH may be set between 10,000 psi and 50,000 psi or between 10,000 psi and 60,000 psi. In another embodiment, the pressure may be set between 30,000 psi and 45,000 psi. In yet another embodiment, the pressure may be set between 35,000 psi and 40,000 psi. In yet another embodiment, the pressure may be set between 20,000 psi and 30,000 psi. In yet another embodiment, the pressure may be set between 30,000 psi and 60,000 psi.

[0096] In another aspect of this disclosure, UHPH reduces the particle size of components in the products. Thus, the use of UHPH creates improved texture, better mouthfeel, and improved bioavailability of the bioactive compounds in the products. The volume moment mean diameter D4,3 (Particle Size) of the components within condiments may be between 0.02 pm to 50 pm. For comparison, the average particle size of commercially available ketchup is 200 pm.

[0097] In some embodiments, the composition may be passed through the UHPH process more than once. In some instances, two passes, three passes, four passes, or five passes may be performed. A higher number of passes through the UHPH process typically result in higher lower particle size, better emulsion stability, and, sometimes, higher viscosity of the composition.

[0098] In some embodiments, UHPH has options for either parallel flow (shown in FIGs. 6 and 7) or reverse flow (shown in FIGs. 8 and 9). As shown in FIGs. 6 and 7, for parallel flow, the fluid passes through the nozzle and enters the emulsifying cell assembly at one end and exits the other. This results in less impact, less shear, more laminar flow and shorter process than the reverse flow configuration. As shown in FIGs. 8 and 9, for reverse flow, the fluid passes the nozzle and travels the emulsifying cell assembly, impacts upon a plug installed at the end of the emulsifying cell assembly, travels back through the emulsifying cell assembly, and exits through the outlet port just before the nozzle. This results in more impact, more turbulent flow, and more product-to-product shear versus shear of product on equipment.

[0099] As shown in FIGs. 6 and 8, a UHPH system may optionally include an adjustable back pressure assembly containing a metering valve and a pressure gauge located down-stream from an emulsifying cell assembly and a cooling system. The metering valve controls the pressure at the exit from the emulsifying cell assembly and the cooling unit. The flow restriction in the back pressure assembly creates back pressure between 0 and 3000 psi. In one instance, the back pressure may be between 0 and 2000 psi. In another instance, the back pressure may be between 0 and 1000 psi. In yet another instance, the pressure may be between 0 and 500 psi.

[0100] In one instance, the product is quickly cooled to less than 60°C to avoid degradation of heat labile bioactive compounds. In another instance, the product is quickly cooled to less than 50°C to avoid degradation of heat labile bioactive compounds. In yet another instance, the product is quickly cooled to less than 40°C to avoid degradation of heat labile bioactive compounds. In a preferred embodiment, the water activity of the fluid subjected to UHPH is below 0.85, below 0.9, or below 0.95.

[0101] In a preferred embodiment, the pH of the fluid subjected to UHPH is 4.6 or below.

[0102] One of ordinary skill in the art will appreciate that a desired particle size for maximum bioavailability and the best texture (based on desired sensorial qualities) depends on the viscosity of the fluid, the emulsifiers present in the fluid, and the type offinal colloid system. Besides adjusting the pressure, nozzles with different orifices may be used at the entrance of the emulsifying cell assembly to generate the desired particle size. The orifice for allowing the fluid to pass through may be between 0.05 mm and 0.5 mm, between 0.1 mm and 0.25 mm, between 0.05 mm and 0.1 mm, or between 0.1 mm and 0.2 mm.

[0103] One of ordinary skill in the art would appreciate that while the function of cavitation, high shear, and high pressure achieved by DeBEE series of UHPH marketed by Pion is described in this disclosure, other UHPH systems will result in the same or equivalent results. Examples of other systems are Microfluidizer® from MicrofluidicsTM, High Pressure Microfluidization Homogenizer from Yocell, Ultra High-Pressure Homogenizer from Ypsicon Advanced Technologies SL.

[0104] In another aspect of the present disclosure, unlike in other means of pasteurization, myrosinase present in plants from the brassica family is mostly preserved during UHPH processing. As shown in part A of FIG. 10, the presence of myrosinase allows glucosinolates in the plant tissue to be hydrolyzed to biologically active metabolite isothiocyanates.

[0105] As shown in part B of FIG. 10, under certain conditions, in presence of specifier proteins (SPs), such as epithio specifier protein (ESP) and nitrile specifier protein (NSP), epithionitriles, simple nitriles, and thiocyanates are formed along with some indoles and thiones, collectively often referred to as sulforaphane nitriles (SFN). These compounds do not possess beneficial activities. In fact, they are mostly non-bioactive compounds and, in some cases, can cause harmful effects. The present disclosure also discusses the formation and preservation of sulforaphanes and minimizing the formation of SFN.

[0106] In one aspect of the present disclosure, the glucosinolate and myrosinase containing ingredients are optionally pre-processed by passing through UHPH separately, to deactivate SPs prior to mixing with the other ingredients. In some embodiments, the same ingredients include both the glucosinolates and the myrosinases, however, in other embodiments, different ingredients may be selected for their particular glucosinolate profile or myrosinase profile. For example, in some embodiments, broccoli may be used as a source of glucosinolates and mustard can be used as a source of myrosinase because, while broccoli includes myrosinase, mustard myrosinase is more stable than broccoli myrosinase. The glucosinolate and myrosinase containing ingredients are then subsequently mixed with the other ingredients for final UHPH treatment. In someembodiments, the glucosinolate and myrosinase containing ingredients are kept at a pH of above 5. In some embodiments, the glucosinolate and myrosinase containing ingredients are kept at a pH of above 6. In some embodiments, the temperature of the glucosinolate and myrosinase containing ingredients exiting the UHPH during pre-processing is kept at above 60°C. In some embodiments, the temperature of the glucosinolate and myrosinase containing ingredients exiting the UHPH during pre-processing is kept at above 70°C. The temperature of the glucosinolate and myrosinase containing ingredients exiting the UHPH during pre-processing is then cooled to near room temperature or below before mixing with other ingredients.

[0107] In some embodiments, such as higher pressures, for example above 30,000 psi or above 35,000 psi or above 40,000 psi is used to selectively deactivate the SPs. In some embodiments, reverse flow is used during pre-processing of glucosinolate and myrosinase containing ingredients to deactivate the SPs. In some embodiments, the glucosinolate and myrosinase containing ingredients are pre-heated above 60°C or above 70°C and then cooled to near room temperature or below before optionally pre-processing separately through UHPH or mixed with other ingredients before processing through UHPH.

[0108] The ingredient makeup of the compositions described herein along with processing through UHPH results in a product free of pathogens (less than 5 or less than 10 or less than 25 colony forming units (cfu) / g of products) and a destruction of 2 log spoilage microorganisms, or 3 log spoilage microorganisms, or 4 log spoilage microorganisms or 5 log spoilage microorganisms, or 6 log spoilage microorganisms, or 7 log spoilage microorganisms.

[0109] The products described in this disclosure or made by processes described in this disclosure may be stored at room temperature, in the refrigerator, or may be frozen after production.

[0110] The skilled practitioner will appreciate that the teachings of this disclosure may be applied to any food material in fluid form.EXAMPLES

[0111] EXAMPLE 1: Ketchup

[0112] The above formula contains about 0.06% lycopene, about 0.04% glucosinolates, about 0.25% of total phenolics, and about 0.2% ascorbic acid.

[0113] EXAMPLE 2: Mayonnaise

[0114] The above formula contains about 1% Chitin-Glucan, about 0.04% vitamin E (tocopherols-tocotrienols) and about 0.03% of total phenolics.MethodologiesParticle Size Distribution

[0115] In this disclosure, particle size distribution is expressed as the volume moment mean diameter or volume equivalent sphere diameter or D4.3 which is expressed as D4,3 = (2 n idi4) / (Sn idi3) where = count in size bin number i, and di is the representative diameter of the bin.

[0116] A Malvern Mastersizer can be used to measure particle size distribution between 0.01 pm and 3.5 mm. In a laser diffraction measurement, a laser beampasses through a dispersed particulate sample and the angular variation in intensity of the scattered light is measured. Large particles scatter light at small angles relative to the laser beam, and small particles scatter light at large angles. The angular scattering intensity data is then analyzed to calculate the size of the particles that created the scattering pattern using the Mie theory of light scattering. The particle size is reported as a volume equivalent sphere diameter.Determination of Lycopene

[0117] A 100 pl well-mixed sample of product (prepared under vacuum to minimize the introduction of air bubbles) are dispensed into a screw cap tube via a pipettor. Also, several blank samples with 100 pL water, instead of product, samples are prepared. Solvent solutions (8 mL each) of hexane:ethanol:acetone (2:1:1) are added to the samples and the blanks. The tubes are capped and vortexed immediately and are incubated away from bright light for at least 10 minutes to a maximum of 2 hours. 1.0 ml water is added to each sample and vortexed again. Samples are left for 10 minutes to allow phases to separate and all air bubbles to disappear. The cuvettes are rinsed, and the spectrometer is zeroed at 503 nm with blank samples. Absorbance at 503 nm of the upper layers of the lycopene samples are determined. Lycopene levels in the hexane extracts are calculated according to:Lycopene (mg / kg of product) = (A503 * 537 * 8 * 0.55) / (0.1 * 172) = A503 * 137.4 Where: A503 is absorbance at 503 nm, 537 g / mol is the molecular weight of lycopene, 8 ml is the volume of mixed solvent, 0.55 is the volume ratio of the upper layer to the mixed solvent, 0.1 ml (100 pl) is the volume of sample used, and 172 mM'1is the extinction coefficient of hexane.Determination of Polyphenols

[0118] Total phenolics for the compositions described herein are measured by the Folin-Ciocalteu method. In an exemplary method, Folin-Ciocalteu Phenol Reagent 2N (MP Biomedical LLC), is diluted to lOx solution in deionized water and stored in an amber bottle. Anhydrous sodium carbonate (Sigma- Aldrich) is dissolved in deionized water to a 7.5% solution then placed on a heated stir plate until well-mixed. The mixture is left to cool to room temperature then stored in an amber bottle. Samples are diluted in deionized water. 100 pL of the prepared samples are added to glass culture tubes. 100 pL of deionized water is added to a glass culture tube to be used as a blank.3.9 mL of deionized water is then added to each tube and vortexed. 250 pL of 10x2N Folin-Ciocalteu reagent is then added to each glass culture tube and vortexed. 750 pL of 7.5% sodium carbonate solution is added to each glass culture tube and vortexed. The samples are then stored in a dark cabinet for 30 minutes. The samples are then taken out and measured at 765 nm on a spectrophotometer using deionized water sample as a blank (Singleton, V. and Rossi, J. 1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am J Eno and Vitic. 16: 144-158.).

[0119] 0.5% gallic acid (Sigma- Aldrich) solution is prepared. A standard curve is prepared containing 0-200 mg / L and measured as stated above. Any sample result that is out of range of the standard curves absorbance range needs rerun at a better dilution to achieve an absorbance within the standard curve range. A control sample that has been tested and verified is also measured during each run. Results are reported as mg / g Gallic Acid Equivalent (GAE).Determination of Terpenoids

[0120] Gas chromatography (GC) with mass spectrometry (MS) detector (GC / MS) may be used to determine the amount of terpenoids present in the sample. While a variety of GC / MS systems may be used, an exemplary, Thermo Finnigan Trace GC 2000 with a Rtx-5MS w / 5 m Integra-Guard Column (Restek, 0.25 mm ID, 0.25 mm df, 30 m) coupled to a DSQ mass spectrometer provides reliable results. Using a chiral column, Rt-bDEXse (Restek, 0.25 mm ID, 0.25 mm df, 30 m) provides better determination of terpenoids such as enantiomers of linalool and caryolan-l-ol. (Koo HJ, Gang DR (2012) Suites of Terpene Synthases Explain Differential Terpenoid Production in Ginger and Turmeric Tissues. PLoS ONE 7(12): e51481. https: / / doi.org / 10.1371 / joumal.pone.0051481). Eluted compounds are identified and quantified by comparison with resulting mass spectra to the NIST 23 Mass Spectral Library offered by National Institute of Standards and Technology and Diablo Analytical, Inc. (https: / / diabloanalytical.com / products / software / nistms / )Determination of Glucosinolates

[0121] Ultra-High-Performance Liquid Chromatography (UHPLC) system with Time-of-Flight Mass Spectroscopy (TOF / MS) may be used to determine intact glucosinolates. An exemplary equipment is an Agilent 1290 Infinity II UHPLCsystem interfaced with an Agilent 6546 Quadrupole Time-of-Flight Mass Spectrometry (QTOF / MS) with an electrospray ionization (ESI) source.

[0122] Freeze dried plant samples (~100 mg) are ground and extracted in 5 mL 80% methanol solution (methanokwater 80:20) on ice. Extracts are vortexed for 10 sec and incubated at room temperature for 30 min. Extracts are then shaken on a platformrocker for an additional 30 min. Samples are diluted by combining 100 pL extract with 900 pL 80% methanol solution followed by centrifuging at 12000 rpm for 10 min. The supernatant is directly injected into the UHPLC. Intact glucosinolates are quantified using sinigrin as an external standard and identified through METLIN's high-resolution tandem mass spectrometry online database (C.A. Smith, G. O'Maille, E.J. Want, S.A.T. Chuan Qin, T.R. Brandon, D.E. Custodio, R. Abagyan, G. Siuzdak; 2005. METLIN: A metabolite mass spectral database. Therapeutic Drug Monitoring, 6: 747-751)Determination of Derivatives of Glucosinolates (such as Isothiocyanates)

[0123] The analytical instrument for the derivatives of glucosinolate may be a Gas Chromatograph with a Mass Spectrophotometer detector (GC-MS). An exemplary equipment is Shimadzu Gas Chromatograph (GC) 2010 Plus equipped with Headspace Solid Phase Microextraction (SPME) with the Shimadzu TQ8040 triple-Q Mass Spectrometer. Ground, freeze dried samples (~ 100 mg) are ground and transferred to GC headspace vials (20 mL). The samples are extracted in 5 mL ethanol water solution (ethanokwater 5:95). Safrole is used as an internal standard to estimate the amount of isothiocyanates because it dissolves in ethanol, is not naturally present in the samples, and does not elute at the same time as any of the glucosinolate breakdown products. Safrole (6 mg) is transferred to a 10 mL volumetric flask, absolute ethanol is added, sonicated for 10 min and brought to volume (0.6mg / ml). 10 pL of this solution is transferred to each headspace vial (20 mL) containing samples. Extracts are magnetically stirred at 700 rpm for 5 min at 40°C to ensure enzymatic hydrolysis. Optional Headspace SPME fiber may be used followed by desorption to reduce detection limit. Compounds may be identified by their mass spectra, compared to mass spectral libraries, including NIST05.1ib, NIST05s.lib (NIST, 2005), W10N14.1ib and W10N14R.lib (F.W. McLafferty, Wiley registry® 10th edition / NIST 2014 mass spectral library) and validated against retention indices using n-alkane standard C8-C20 (R.P. Adams, 2017. Identification of essential oil components by gaschromo tagraphy / mass spectrometry (4.1 ed), Allured Publishing). Glucosinolate breakdown products are quantified using an internal standard safrole based on the peak area integrated by the GC / MS software with the following formula: Amount of analyte = (analyte area / intemal standard area) + (internal standard mass / response factor).Determination of Vitamin E (Tocopherols and. Tocotrienols)

[0124] Each sample (50 mg) is homogenized in 200 pL of 0.1% ascorbic acid and 250 pL of ethanol. The homogenate (200 pL) is extracted twice with 1 mL of hexane. The hexane layer is dried and dissolved in 100 pL of methanol for HPLC (High Pressure Liquid Chromatography) analysis. An exemplary HPLC system may have a Cl 8 reversed-phase column with Coulochem Electrode Array System (CEAS) detector. The mobile phase of the HPLC system is typically an isocratic aqueous solution containing 52% acetonitile, 39% ethanol, and 15 mM of lithium acetate, pH 4.0 as described by Lee et al. 2018 (Mao- Jung Lee, William Leng, Lu Yang, Yu-Kuo Chen, Eric Chi, Anna Liu, Chung S. Yang. 2018. Methods for efficient analysis of tocopherols, tocotrienols and their metabolites in animal samples with HPLC-EC. Journal of Food and Drug Analysis. 26(l):318-329). The areas under the peaks are compared with those of standards.Determination of Vitamin C (Ascorbic Acid)

[0125] A 1% Starch Indicator Solution is prepared beforehand by adding 0.50 g soluble of starch to 50 mL near-boiling distilled water. The solution is mixed well and allowed to cool before use. An iodine solution is prepared by dissolving 5 g potassium iodide (KI) and 0.268 g potassium iodate (KIO3) in 200 ml of distilled water. 30 mL of 3 M sulfuric acid is added to the iodine solution. The solution is poured into a 500 mL graduated cylinder and diluted it to a final volume of 500 mL with distilled water. The solution is mixed well and left for further use. The 1% Vitamin C standard solution is prepared by dissolving 0.250 g vitamin C (ascorbic acid) in 100 mL distilled water. The solution is diluted to 250 mL with distilled water in a volumetric flask.

[0126] The standard Vitamin C solution is titrated by adding 25 mL of the solution to a 125 mL Erlenmeyer flask. 10 drops of 1% starch solution are added to the flask. The solution is titrated until the endpoint is reached, marked by the first sign of bluecolor that persists after 20 seconds of swirling the solution. The volume required by the iodine solution to the endpoint is recorded. Titration of the product is carried out by adding 25g of sample in the 125 ml Erlenmeyer flask. The titration is repeated exactly how the standard was titrated. The amount of Vitamin C in the sample is Calculated by: Csample=0.25 X Vsample / stdEQUIVALENTSThose skilled in the art will recognize or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described in the present application. Such equivalents are intended to be encompassed by the following claims.All references, including patent documents, are incorporated by reference in their entirety. 1

Claims

CLAIMSWhat is claimed is:

1. A food product comprising: at least two compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

2. The food product of claim 1, wherein the food product comprises at least three compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

3. The food product of claim 1, wherein the food product comprises at least four compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

4. The food product of claim 1, wherein the food product comprises at least five compounds selected from the group consisting of terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbic acid in the range of 0.005% to 1%, tocopherols in the range of 0.003% to 0.15%, chlorophyll in the range of 0.001% to 0.7%, chitin-glucans complex in the range of 0.05% to 7%, and polyphenols in the range of 0.008% to 1.5%.

5. The food product of claim 1, wherein the food product comprises terpenoids in the range of 0.005% to 0.3%, glucosinolates in the range of 0.005% to 0.5%, ascorbicacid in the range of 0.005% to 0.5%, and polyphenols in the range of 0.008% to 1.5%.

6. The food product of claim 1, wherein the food product comprises chitin-glucans complex in the range of 0.05% to 7%, tocopherols in the range of 0.003% to 0.15%, and polyphenols in the range of 0.008% to 1.5%.

7. The food product of any one of claims 1-6, wherein the terpenoid is predominantly P- carotene.

8. The food product of any one of claims 1-6, wherein the terpenoid is predominantly lycopene.

9. The food product of any one of claims 1-8, wherein the food product is a condiment.

10. The food product of claim 9, wherein the condiment is selected from the group consisting of ketchup, mayonnaise, and mustard.

11. The food product of any one of claims 1-10, wherein the food product has a particle size of between 0.02 pm to 50 pm.

12. The food product of any one of claims 1-11, wherein the food product comprises limonene in the range of 0.002% to 1%.

13. The food product of any one of claims 1-12, wherein the food product has less than 25 colony forming units of known pathogens per gram and a destruction of at least 2 log spoilage microorganisms.

14. A method of producing a food product, the method comprising:(a) obtaining ingredients derived from a fruit or vegetable;(b) blending the ingredients derived from a fruit or vegetable with water while maintaining a pH of 4.6 or less to create a blended fruit or vegetable composition; and(c) passing the blended fruit or vegetable composition through an ultra-high-pressurehomogenization system.

15. The method of claim 14, further comprising, prior to step (b), heating and then cooling the ingredients derived from a fruit or vegetable.

16. The method of claim 14 or claim 15, wherein the ingredients derived from a fruit or vegetable are heated to above 60°C and cooled to room temperature.

17. The method of any one of claims 14-16, wherein the ingredients derived from a fruit or vegetable are heated to above 70 °C and cooled to room temperature.

18. The method of claim any one of claims 14-17, further comprising repeating passing the blended fruit or vegetable composition through the ultra-high-pressure homogenization system.

19. The method of any one of claims 14-18, wherein passing the blended fruit or vegetable composition through the ultra-high-pressure homogenization system includes subjecting the blended fruit or vegetable composition to pressures between 10,000 psi and 60,000 psi.

20. The method of claim 19, wherein passing the blended fruit or vegetable composition through the ultra-high-pressure homogenization system includes subjecting the blended fruit or vegetable composition to pressures between 20,000 psi and 30,000 psi.

21. The method of any one of claims 14-20, further comprising, prior to step (a), passing ingredients containing glucosinolates and myrosinase through ultra-high-pressure homogenization .

22. The method of any one of claims 14-20, further comprising, prior to step (a), maintaining ingredients containing glucosinolates and myrosinase at a pH of above 5.

23. The method of any one of claims 14-20, further comprising, prior to step (a), maintaining ingredients containing glucosinolates and myrosinase at a pH of above 6.

24. The method of any one of claims 14-23, wherein the ultra-high-pressure homogenization system has a reverse flow configuration.

25. The method of any one of claims 14-23, wherein the ultra-high-pressure homogenization system has a parallel flow configuration.

26. The method of any one of claims 14-25, further comprising, after step (c), cooling the blended fruit or vegetable composition to a temperature below 60°C.

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