Food product comprising extra virgin olive oil and fruit juice and method for obtaining same

Abstract

The present invention relates to a food product comprising early-harvest extra virgin olive oil (EVOO) and fruit juice as essential ingredients, to which honey and salt are added, obtaining a functional and nutritious beverage. The invention also relates to a method for obtaining the food product, which, based on the essential ingredients, comprises the steps of: a) keeping the early-harvest EVOO at less than 27°C throughout the process; b) adding honey to the early-harvest EVOO and blending to emulsify; c) freezing the early-harvest EVOO to a temperature that gives it a thick, creamy texture; d) adding salt to the fruit juice; e) emulsifying the products of steps b) and d); f) subjecting the resulting emulsion to a pressure greater than 100 MPa; and g) packaging the resulting product.

Description

[0001] 2

[0002] FOOD PRODUCT WITH EXTRA VIRGIN OLIVE OIL AND FRUIT JUICE AND PROCESS OF OBTAINING THEM

[0003] DESCRIPTION

[0004] OBJECT OF THE INVENTION

[0005] The present invention relates to a food product that combines fruit juice with extra virgin olive oil (EVOO), honey, and salt, forming a stable and nutritious emulsion. This product not only breaks with culinary and cultural tradition by transforming EVOO into a functional beverage, but also provides it with unprecedented nutritional quality by enriching it with fruit juice.

[0006] The invention also relates to the procedure for obtaining the aforementioned food product.

[0007] BACKGROUND OF THE INVENTION

[0008] Food quality is a growing concern among consumers and health organizations. Organizations such as the Biomedical Research Center Network for Physiopathology of Obesity and Nutrition (CIBEROBN) and the PREDIMED study have demonstrated that a Mediterranean diet supplemented with extra virgin olive oil (EVOO) can significantly reduce the risk of serious cardiovascular events. The phenols present in early harvest EVOO, such as oleocanthal and hydroxytyrosol, provide antioxidant and anti-inflammatory properties, contributing to improved cardiovascular and overall health.

[0009] Gary Beauchamp, director of the Monell Chemical Senses Center, discovered that oleocanthal has anti-inflammatory properties similar to ibuprofen, and its long-term consumption may reduce the risk of cardiovascular and neurodegenerative diseases. Hydroxytyrosol, another phenolic compound in extra virgin olive oil, is one of the most potent antioxidants known and improves cardiovascular and neuroprotective health, in addition to having antimicrobial and anticancer properties.

[0010] Despite the many virtues of early harvest extra virgin olive oil, its global consumption remains relatively low. According to data from the International Olive Council, global consumption of olive oil is approximately 3.2 million tons per year, representing a very small fraction compared to other edible oils.

[0011] Document ES2947734A1 describes an extra virgin olive oil enriched with carotenoids derived from fruits and / or vegetables other than olives, with the aim of developing new products with pleasant sensory properties and added value by containing more carotenoids than extra virgin olive oil and by having greater stability against oxidation.

[0012] DESCRIPTION OF THE INVENTION

[0013] The present invention relates to an innovative food product that combines fruit juice, such as orange, pineapple, or grape, with early harvest extra virgin olive oil (EVOO), and also incorporates honey and salt to form a stable and nutritious emulsion. This product not only breaks with culinary and cultural tradition by transforming early harvest EVOO into a functional beverage, but also offers a sweet and nutritious drink that can be found on any beverage shelf, enriching traditional fruit juices with unprecedented nutritional quality. The addition of salt contributes to stabilizing the emulsion and provides electrolytes.

[0014] The product of the invention facilitates obtaining the benefits of early harvest EVOO, making it more accessible, longer lasting and more enjoyable for a wider audience.

[0015] The concentrations of EVOO have been analyzed and tested to reach the conclusion that it must be within limits that should be between 3% and 6% of the total weight.

[0016] The reason for not using a concentration lower than 3% is threefold. Firstly, extra virgin olive oil (EVOO) plays a role in preserving the final product, meaning it wouldn't be effective; that is, it wouldn't protect the product from potential bacterial spoilage. This function of EVOO is less pronounced, although still very effective and valuable. Secondly, at an EVOO concentration lower than 3%, the resulting emulsion is not stable, and there would be problems with phase separation, leading to undesirable visual and organoleptic consequences. The third reason is that an EVOO concentration lower than 3% would not provide the necessary amount of phenols required in the final product.

[0017] Regarding the higher end of the range, the problem with having an EVOO concentration above 6% has been shown to negatively affect the flavor of the final product, leading to consumer rejection. It becomes a product with an unappealing taste, as the pungency and bitterness of the EVOO become too prominent, significantly diminishing its commercial appeal.

[0018] The best way to obtain all the phenols in early harvest extra virgin olive oil is to consume it raw and without isolating them. Therefore, one of the advantages of this product is the preservation of each and every one of these phenols throughout its shelf life.

[0019] The combination of cold extraction techniques, freezing of the extra virgin olive oil (EVOO), the addition of salt to stabilize the emulsion, and the use of high-pressure processing (HPP) ensures maximum preservation of the phenols and antioxidants in early harvest EVOO, thus enhancing its nutritional value and health benefits. Furthermore, this approach not only preserves the bioactive compounds of early harvest EVOO but also makes the product more accessible and appealing to a wider audience, significantly expanding its potential market.

[0020] Early harvest EVOO is obtained through a cold extraction process that keeps the temperature below 27°C throughout the process, thus preserving its phenolic and antioxidant compounds.

[0021] The food product of the invention is carried out by a procedure as described below.

[0022] 1. Harvesting of early EVOO.

[0023] The procedure for obtaining early harvest extra virgin olive oil (EVOO) should preferably include the following phases: a) Early harvesting: The olives are harvested directly from the tree (tree olives) and never touching the ground. They are preferably harvested at the beginning of the season, when they are still green or beginning to change color, ensuring a high concentration of phenolic compounds. As it is a living product, the harvest date varies considerably depending on the conditions experienced during the year, although an acceptable range is between the end of October and the first half of November. After this point, it would be considered an "envero" EVOO, made with olives of varying colors (green, purple, yellow), and the EVOO would lose the phenolic potency sought in the product of the invention. 5 b) Milling: The harvested olives are milled to obtain a homogeneous paste.c) Malaxation: The olive paste is slowly malaxed, preferably at a low temperature, for 20 to 40 minutes, allowing the small oil droplets to coalesce. d) Extraction: The malaxed paste is centrifuged to separate the oil from the water and solids. e) Filtration: The resulting oil is filtered to remove impurities and solid residues. f) Storage: The filtered oil is stored, preferably in stainless steel tanks, under controlled temperature and light conditions to prevent oxidation and preserve its organoleptic and nutritional properties.

[0024] 2. Freezing of early EVOO.

[0025] Early harvest extra virgin olive oil is frozen to a spreadable consistency to prevent overheating during the subsequent blending process. This method offers several benefits:

[0026] - Prevention of overheating: keeps phenols and antioxidants intact.

[0027] - Improved emulsion: the ointment texture facilitates a homogeneous and stable mixture.

[0028] - Preservation of nutritional properties: prevents the degradation of heat-sensitive nutrients.

[0029] 3. Emulsion of honey with early harvest EVOO to obtain a base product 1.

[0030] 4. Addition of salt to fruit juice.

[0031] Adding salt to fruit juice not only enhances the flavor but also plays a crucial role in stabilizing the emulsion and adds electrolytes, making the drink even more nutritious. This mixture yields base product 2, which has the following advantages:

[0032] - Reduction of electrostatic repulsion: salt reduces the electrostatic repulsion between oil and water droplets, facilitating the formation of a more stable emulsion.

[0033] - Increased viscosity of the aqueous phase: Salt increases the viscosity of the aqueous phase of the emulsion, contributing to greater stability and preventing phase separation. 6

[0034] - Molecular stabilization: by performing the process in two steps and adding salt in one of them, the molecular stability of the final product is improved, ensuring that the emulsion remains homogeneous and stable for a prolonged period.

[0035] - Electrolyte supply: Salt provides electrolytes, which are essential for maintaining fluid balance and muscle and nerve function.

[0036] 5. Emulsion of base products 1 and 2.

[0037] The honey is mixed with early harvest EVOO and the salted juice by turbinado to obtain a homogeneous and stable emulsion.

[0038] 6. High Pressure Processing (HPP)

[0039] This stage involves a non-thermal technique that uses extremely high pressures (up to 600 MPa) to inactivate microorganisms and enzymes that can cause product spoilage without the need for heat. This stage is crucial for maintaining emulsion stability over time and offers several key benefits:

[0040] - Nutrient preservation: HPP preserves bioactive compounds such as phenols and polyphenols in early harvest EVOO that are sensitive to heat.

[0041] - Emulsion stability: High pressures reduce the surface tension between the oil and water phases, improving emulsion stability and preventing phase separation.

[0042] - Extended shelf life: Inactivation of microorganisms and enzymes by HPP extends the shelf life of the product without the need for artificial preservatives.

[0043] - Maintaining flavor and texture: HPP maintains the flavor, aroma and texture of the product, ensuring a superior sensory experience.

[0044] Although higher pressure generally yields greater benefits, this is not always possible due to economic or infrastructure issues, so it is important to consider the differences in the product obtained by using higher or lower pressure.

[0045] Thus, at pressures between 100 and 200 MPa, there may be a slight reduction in the activity of enzymes such as polyphenol oxidase, which affects color, but the effects are minimal. High-pressure processing (HPP) can slightly affect enzyme activity and some microbial cell structures. However, this pressure is not sufficient to inactivate most pathogenic microorganisms (such as E. coli or Salmonella) nor to significantly reduce the enzymes that can cause changes in the color, flavor, or nutrients of the juice. 7

[0046] At pressures between 200 and 400 MPa, various types of microorganisms are inactivated, especially vegetative ones (such as bacteria, yeasts, and molds). The cell membrane structures of these microorganisms begin to rupture, leading to their inactivation. The pressure is sufficient to denature some proteins and enzymes that affect juice quality, such as pectin esterases, which can cause cloudiness. This helps maintain the clarity and freshness of the product. However, at these pressures, there are still no significant effects on vitamins and volatile compounds, meaning that the flavor and nutrients remain well preserved.

[0047] At pressures between 400 and 600 MPa, the inactivation of microorganisms is much more effective, including dangerous pathogens and resistant microorganisms such as bacterial spores, although some bacterial spores like Clostridium may require even higher pressures or a combined treatment (such as heat). At these pressures, a significant reduction in enzymatic activity is achieved, which helps to better preserve the color, flavor, aromas, and nutrients of the juice, while inhibiting spoilage and oxidation processes. The sensory and nutritional characteristics of the juice, such as vitamins, antioxidants, and minerals, remain almost intact, since HPP does not involve the use of heat, thus better preserving heat-sensitive nutrients.

[0048] This preservation method avoids the need for others such as pasteurization or ultra-high temperature processing (UHT), which involve the application of heat and where phenols degrade. Given that the fruit (olives) is not washed during the early harvest to avoid damaging it and losing quality, this type of packaging and preservation is crucial.

[0049] 7. Packaging of the final product.

[0050] Immediate packaging of the final emulsion provides stability and improves both the quality and shelf life of the product, preserving the nutrients and organoleptic properties of both the early harvest EVOO and the other ingredients.

[0051] In summary, the product of the invention is obtained by emulsifying the two base products, early harvest extra virgin olive oil with honey and salted fruit juice, to obtain a final byproduct that is subsequently subjected to high-pressure processing (HPP) for packaging, ensuring its stability and quality. 8

[0052] This product, made with early harvest extra virgin olive oil enriched with fruit juice, provides an easy, affordable, and delicious way to incorporate the benefits of early harvest extra virgin olive oil into your daily diet. The combination of emulsification techniques and high-pressure processing ensures a stable, high-quality product that maintains its nutritional and organoleptic properties over time.

[0053] PREFERRED EMBODIMENT OF THE INVENTION

[0054] The following shows an example of the implementation of the food product of the invention by means of a recipe and its implementation procedure.

[0055] It should be noted that the examples are illustrative and should not limit the invention.

[0056] Below is an example of a recipe for obtaining the food product of the invention.

[0057] Ingredients:

[0058] - 280 ml of orange juice.

[0059] - 12g of early harvest extra virgin olive oil.

[0060] - 18 g of honey.

[0061] - Approximately 0.5 g of salt.

[0062] Mixture proportions:

[0063] - orange juice: 91.90%

[0064] - Early harvest extra virgin olive oil: 3.94%

[0065] - honey: 4.16%

[0066] - salt: 0.16%

[0067] The proportion of salt should be less than 1% of the final mixture.

[0068] The process for making the recipe is described below.

[0069] Starting with an early harvest frozen extra virgin olive oil with a creamy texture:

[0070] 1. Blend 1 part early harvest extra virgin olive oil with 1.5 parts honey in a blender for 48 seconds. Take care to avoid overheating the product. 9

[0071] 2. Dissolve 0.5 grams of salt in 280 ml of orange juice.

[0072] 3. Add the salted juice to the EVOO and honey emulsion, and blend until you obtain a homogeneous and stable emulsion.

[0073] 4. Apply high pressure processing (HPP) to the product obtained using pressures up to 600 MPa.

[0074] 5. Package the final product.

[0075] The procedure for preparing the recipe comprises the following phases:

[0076] Avoiding overheating helps preserve phenols and polyphenols.

[0077] Furthermore, the use of high-pressure processing, with pressures up to 600 MPa, is essential to inactivate microorganisms and enzymes without having to use heat, thus extending shelf life and preserving product quality.

[0078] Regarding the amount of phenols incorporated into the recipe, the calculations indicated below can be performed.

[0079] Early harvest extra virgin olive oil contains approximately 500 mg / kg of total phenols, including a variety of phenolic compounds. With a proportion of 12 grams of early harvest extra virgin olive oil in the recipe, the amount of added phenols would be as follows:

[0080] 12 g * 500 mg / Kg = 6 mg of total phenols in the prescription

[0081] The following is a study of the most important phenols, their benefits, and the proportion contained in this recipe based on the amount of extra virgin olive oil included:

[0082] 1. Hydroxytyrosol: (12 g / 1000 g) * 150 mg / Kg = 1.8 mg or Powerful antioxidant, improves cardiovascular health and has neuroprotective effects.

[0083] 2. Oleocanthal: (12 g / 1000 g) * 120 mg / Kg = 1.44 mg or It has anti-inflammatory properties similar to ibuprofen, reduces the risk of cardiovascular and neurodegenerative diseases.

[0084] 3. Tyrosol: (12 g / 1000 g) * 100 mg / Kg = 1.2 mg or Antioxidant that contributes to the protection of the cardiovascular system.

[0085] 4. Oleuropein: (12 g / 1000 g) * 70 mg / Kg = 0.84 mg 10 or It has antioxidant, anti-inflammatory, antimicrobial and cardioprotective properties.

[0086] 5. Caffeic acid: (12 g / 1000 g) * 60 mg / Kg = 0.72 mg or Antioxidant that helps reduce inflammation and protect cells from oxidative damage.

[0087] 6. p-Coumaric acid: (12 g / 1000 g) * 50 mg / Kg = 0.6 mg or Antioxidant with anti-inflammatory properties and potential anti-cancer properties.

[0088] 7. Ferulic acid: (12 g / 1000 g) * 40 mg / Kg = 0.48 mg or Contributes to protection against oxidative damage and has anti-inflammatory effects.

[0089] 8. Vanillic acid: (12 g / 1000 g) * 30 mg / Kg = 0.36 mg o Antioxidant that helps protect against oxidative stress.

[0090] 9. Flavonoids (such as luteolin and apigenin): (12 g / 1000 g) * 20 mg / Kg = 0.24 mg

[0091] Phenols possess antioxidant and anti-inflammatory properties and may help protect against cardiovascular and neurodegenerative diseases. These properties enhance the product's quality, positioning it as having exceptionally high nutritional value and physiological benefits.

[0092] This data can be compared with the proportion of EVOO recommended by various nutritional sources to meet daily needs, indicating that the recommended daily intake of EVOO to obtain its health benefits is around 20 to 30 grams.

[0093] The recipe for the invention contains 12 grams of early harvest extra virgin olive oil in 280 ml of juice, which represents the following proportion of daily needs:

[0094] For 20 grams: (12 g / 20 g) * 100% = 60%

[0095] For 30 grams: (12 g / 30 g) * 100% = 40%

[0096] Therefore, one serving of the beverage from the invention's recipe (280 ml) covers between 40% and 60% of the recommended daily intake of early harvest EVOO, providing a delicious and convenient way to obtain the nutritional benefits of extra virgin olive oil. 11

[0097] The following are some of the benefits of the emulsion of EVOO and fruit juice according to the recipe of the present invention:

[0098] 1. Antioxidant properties: Extra virgin olive oil is rich in antioxidants, such as hydroxytyrosol and oleocanthal, which help slow down the oxidation of fruit juice, keeping it fresh for longer. Antioxidants neutralize free radicals, helping to preserve the juice's nutrients and flavor.

[0099] 2. Antimicrobial properties: some compounds present in EVOO have antimicrobial properties, reducing the growth of bacteria and fungi in fruit juice, prolonging its shelf life.

[0100] 3. Stable emulsion: Salt not only acts as a flavor enhancer, but also reduces electrostatic repulsion between oil and water droplets, facilitates the formation of a more stable emulsion, increases the viscosity of the aqueous phase, and improves the molecular stability of the final product.

[0101] 4. Electrolyte supply: Salt provides electrolytes, essential for maintaining fluid balance and muscle and nerve function.

[0102] 5. Fat solubility: EVOO is a source of healthy fats, which helps improve the absorption of fat-soluble vitamins (A, D, E and K) present in fruit juice.

[0103] 6. Antioxidant Synergy: The combination of antioxidants present in early harvest extra virgin olive oil and fruit juice can have a synergistic effect, increasing the product's overall antioxidant capacity. This can provide greater protection against oxidative stress and cellular damage.

[0104] 7. Enhanced flavor and aroma: Early harvest extra virgin olive oil imparts a unique flavor and aroma to the beverage, complementing and enriching the natural taste of the fruit juice. Honey adds sweetness and complexity to the sensory profile, making the product more appealing and enjoyable to consume.

Claims

CLAIMS 1. Food product comprising early harvest extra virgin olive oil (EVOO) and fruit juice characterized in that it additionally comprises honey and salt.

2. The food product of claim 1, wherein the fruit is to be selected from orange, pineapple, grape and a combination thereof.

3. The food product of claim 1, wherein the proportion of early harvest EVOO is 3% to 6% of the total weight.

4. The food product of claim 1, wherein the proportion of the components is as follows: - Fruit juice: 91.90%. - Early harvest EVOO: 3.94%. - Honey: 4.16%. - Salt: 0.16%.

5. A process for preparing the food product of any of claims 1-4, characterized in that it comprises the following steps: a) keeping the early harvest EVOO at a temperature below 27°C throughout the process; b) freezing the early harvest EVOO to a temperature that provides a creamy texture; c) adding honey to the early harvest EVOO and blending until emulsified; d) adding salt to the fruit juice; e) emulsifying the products of steps c) and d); f) subjecting the resulting emulsion to a pressure greater than 100MPa; and g) packaging the resulting product.

6. The process of claim 5, wherein the high-pressure processing is carried out above 500 MPa 7. The process of claim 5, wherein obtaining early harvest extra virgin olive oil (EVOO) comprises the following steps: i) Early harvesting directly from the tree. i) Grinding until a homogeneous paste is obtained. iii) Beating (mallaxation) of the obtained paste. iv) Centrifuging the beaten paste. v) Filtering the obtained paste. vi) Storage under controlled temperature and light conditions.

8. The procedure of claim 7, wherein the i) harvesting phase is carried out at the beginning of the season.

9. The procedure of claim 8, wherein the beginning of the season is between the last week of October and the first half of November.

10. The process of claim 7, wherein the beating phase iii) is performed at low temperature for a time of 20 to 40 minutes.

11. The process of claim 7, wherein the storage phase vi) is carried out in stainless steel tanks.