Sweetgum balsam capsule

Abstract

The present invention relates to the sweetgum balsam capsule, which is a food supplement, and the production method of this capsule. In the present invention, sweetgum balsam is encapsulated in micro and nano size by using whey protein, maltodextrin and modified starch, so that its controlled release in the body is ensured to be minimum in the mouth and maximum in the stomach and intestine. The sweetgum balsam capsule, which is the subject of the invention, is included in the food engineering activity in terms of the production technologies used.

Description

[0001] SWEETGUM BALSAM CAPSULE

[0002] Technical Field of the Invention

[0003] The present invention relates to the sweetgum balsam (styrax liquidus balsam) capsule, which is a food supplement, and the production method of this capsule. In the present invention, sweetgum balsam is encapsulated in micro and nano size by using whey protein, maltodextrin and modified starch, so that its controlled release in the body is ensured to be minimum in the mouth and maximum in the stomach and intestine. The sweetgum balsam capsule, which is the subject of the invention, is included in the food engineering activity in terms of the production technologies used.

[0004] State of the Art

[0005] Anatolian sweetgum tree (Liquidambar orientalis Mill.) oil is a raw material with high biological activity, used in pharmaceutical, food, perfumery and cosmetic products, especially in Mugla (Fethiye, Kbycegiz, Marmaris), Denizli and Antalya regions. Anatolian sweetgum balsam (Liquidambar orientalis Mill.) is an ethereal oil obtained by boiling and pressing the raw resin collected from long thin wounds opened on the tree trunk and is used internally in the treatment of upper respiratory tract infections, oral diseases, abdominal pain and especially peptic ulcer; is used externally in the treatment of burns and wounds on the skin and skin diseases of microbial external origin. However, its consistency, unpleasant taste and petroleum-like smell limit its consumption. Consumers are trying to overcome this problem by adding it to roasted chickpea powder or mixing it with honey. This oil is produced by distilling the resin extracted from the trunk of the tree and has been used throughout history in Ottoman medicine and folk medicine to treat many diseases such as stomach ailments, wounds and skin problems. Today, it finds a wide range of use in both aromatherapy and modern medicine. This oil, which provides support in the treatment of infections with its antibacterial and antifungal properties, can alleviate stomach and intestinal disorders such as gastritis and ulcers, and have soothing effects in respiratory diseases such as bronchitis and colds. Sweetgum balsam, used in cosmetics to treat eczema and acne, moisturizes and renews the skin. It is preferred in aromatherapy for its stress-reducing, calming and sleep-regulating effects. Sweetgum balsam is rich in essential oils, resins and aromatic components, and stands out as an effective natural ingredient both on the skin and for internal use with its chemical components such as cinnamic acid derivatives, terpenes and eugenol. This versatile oil is used in medicinal formulations, syrups and creams, cosmetic products, incense and soap production, and even as a traditional sweetener in honey and herbal teas.

[0006] Sweetgum balsam, which has limited solubility at room temperature, is soluble in nonpolar solvents, and its consumption is very limited due to its petroleum-like bitter taste, unique odor and consistency. Sweetgum balsam comprises resin, essential oil and free cinnamic acid, and the resin constitutes 30-40% of the oil. Resins, which are generally hard, transparent, translucent, and soften when wet, are insoluble in water and soluble in organic solvents. Sweetgum balsam is on the list of food additives permitted by the FDA to be added directly to foods for human consumption. In thestate of the art, in order to benefit from the high biological activity of sweetgum balsam, consumers can consume this oil by mixing the same with roasted chickpea powder or honey to suppress the bitter taste and bad taste of the oil.

[0007] In the known state of the art, Qaglar and §ahbaz used the coacervation method in the encapsulation of sweetgum balsam in their study in 2023. When the industrial use of the applied method is evaluated, the high production cost and small production volume restrict the use of the process. A 12-hour release kinetics chart of the encapsulated powder obtained in the study was created and it was reported that there was a release of 91.49% at the end of 12 hours

[0001] . However, when the analysis conditions are examined, the fact that the release analysis of the powders was carried out in ethanol, in which sweetgum balsam shows complete solubility, does not provide information about the release of this product in the gastrointestinal tract. In addition, the resin contained in sweetgum balsam creates problems in terms of processability in encapsulation applications. Failure to foresee an application for the removal of resin has the potential to create serious problems in the commercial production of the product.

[0008] In the state of the art, encapsulation methods are preferred in the use of sweetgum balsam as a food supplement to increase the bioavailability of the oil, maintain its stability and provide controlled release. However, various technical and functional problems may be encountered when applying these methods. Due to its hydrophobic structure, sweetgum balsam can cause phase separation in water-based encapsulation systems. Selecting suitable emulsifiers to form a stable emulsion is difficult and high-energy processes such as ultrasonication are often used.

[0009] Due to the limitations and inadequacies of the solutions in the state of the art, the difficulty of consumption of sweetgum balsam when it is used as a food supplement due to its unique odor, viscosity and bad taste, the low processability of sweetgum balsam in encapsulation applications due to the resin it contains, the inadequate release in the body, the difficulty of forming a stable emulsion with the sweetgum balsam due to its hydrophobic structure, and the high energy demanding processes required in encapsulation applications due to the resinous structure of sweetgum balsam, it has become necessary to make a development in this field.

[0010] Brief Description and Objects of the Invention

[0011] The present invention relates to the sweetgum balsam capsule, which is a food supplement, and the production method of this capsule. In the present invention, sweetgum balsam is encapsulated in micro and nano size by using whey protein, maltodextrin and modified starch, so that its controlled release in the body is ensured to be minimum in the mouth and maximum in the stomach and intestine.

[0012] One object of the present invention is to provide a solution to the problem encountered in the consumption of sweetgum balsam due to its viscosity and bitter taste. With the invention, sweetgum balsam was encapsulated and its release in the mouth was minimized, ensuring that the bad taste was not perceived. With the encapsulation process applied, the petroleum-like taste in sweetgum balsam that is undesirable to the consumer is suppressed.

[0013] Another object of the present invention is to develop a supplement that will increase the benefits of consuming sweetgum balsam. In the invention, since the controlled release of sweetgum balsam is important, especially in the stomach, the release in the target area is maximized with the encapsulation materials used. In the production method of the invention, nanosized capsules with a size of approximately 160 nm could be obtained. With this situation, the retention time of the encapsulated sweetgum balsam powder in the gastrointestinal tract increases and its effectively controlled release occurs in a specific area or cells of the body.

[0014] Another object of the present invention is to provide a solution to the problem caused by the resin contained in sweetgum balsam in terms of processability in encapsulation applications. Resins produced in plants as a result of physiological and pathological factors have a complex structure with diterpene, trypene and polyterpene compounds in their chemical structure. They are generally hard, transparent or translucent and soften when heated. Resins that are insoluble in water but dissolve in organic solvents precipitate by adding water to the mixture during extraction processes. Sweetgum balsam is a semi-liquid, non-transparent, sticky oil. In the preliminary trials, it was determined that precipitations occurred during the process in the sweetgum balsam emulsions tried to be formed in water, causing blockage in the equipment during the high pressure homogenization stage, sticking to the drying system with the effect of heat during the encapsulation of the mixture obtained using the spray drying method and adversely affecting the production efficiency. For this purpose, the resin was removed with the pre-treatment applied in the production of the sweetgum balsam capsule, and the raw material was transformed into a processable form for commercial production. In this method, pre-treatment and removal of resin prevents problems such as processing difficulties caused by resin in sweetgum balsam.

[0015] Another object of the present invention is to prevent the difficulty of creating a stable emulsion with sweetgum tree oil due to the hydrophobic structure of sweetgum balsam. In the method of the present invention, a stable emulsion can be formed by pre-treating sweetgum balsam with sunflower oil under the specific conditions specified in the method.

[0016] Another object of the present invention is to develop a product that will provide advantages in protection, packaging, storage and transportation compared to the liquid form of sweetgum balsam in the state of the art. The product obtained as a result of the invention is a powder capsule. Powder products have advantages such as packaging, storage and transportation compared to liquid products. Sweetgum balsam is an economically valuable product, and it has been reported that color change and quality defects occur in oils that are not stored under appropriate storage conditions. With the encapsulation process applied, sweetgum balsam was coated with coating materials and reduced to micro and nano sizes, providing advantages in protection, packaging, storage and transportation compared to sweetgum balsam in liquid form.

[0017] Description of the Figures

[0018] Figure 1. Viability graphs of treated sweetgum samples applied to AGS (Adenocarcinoma gastric cell line) gastric cancer cells a) Control group, b) IC50 and c) Samples encapsulated after homogenization with high pressure (YBH)

[0019] Detailed Description of the Invention

[0020] The present invention relates to the sweetgum balsam capsule, which is a food supplement, and the production method of this capsule. In the present invention, sweetgum balsam is encapsulated in micro and nano size by using whey protein, maltodextrin and modified starch, so that its controlled release in the body is ensured to be minimum in the mouth and maximum in the stomach and intestine. The sweetgum balsam capsule, which is the subject of the invention, provides solutions to consumer and producer problems and can be easily consumed orally as a supplementary food product. Thus, a forest product is converted into a product with high added value. Said encapsulated sweetgum balsam makes it possible to facilitate and popularize the oral consumption of sweetgum balsam as a natural additive or food supplement.

[0021] The production method of the sweetgum balsam of the present invention comprises the process steps of; i. supplying sweetgum balsam extracted from the Anatolian sweetgum tree (Liquidambar orientalis Mill.), ii. purifying sweetgum balsam from impurities and pre-treating the same with sunflower oil to adjust its consistency, iii. preparing the aqueous mixture comprising whey protein as the first coating material, iv. preparing the carbohydrate solution, which is an aqueous mixture comprising maltodextrin or modified starch (N-Lok) as the second coating material, v. adding polyethylene glycol-80 sorbitan monooletate to the mixture comprising whey protein, which is mixed using a high-speed homogenizer, vi. creating a single-layer emulsion by adding polyethylene glycol-80 sorbitan monooletate to the mixture and then adding sweetgum balsam drop by drop, vii. obtaining double-layer coarse emulsions by slowly adding the resulting singlelayer mixture to an aqueous carbohydrate solution comprising the second coating material, maltodextrin or modified starch, mixed in a high-speed homogenizer, viii. forming the micro-nano emulsions by homogenization at high pressure using coarse emulsions, ix. encapsulating the emulsions by spray drying.

[0022] In one embodiment of the invention, the production method of the sweetgum balsam of the present invention comprises the process steps of; i. supplying sweetgum balsam extracted from the Anatolian sweetgum tree (Liquidambar orientalis Mill.), ii. purifying sweetgum balsam from impurities and pre-treating the same with sunflower oil to adjust its consistency, ill. preparing the aqueous mixture comprising 30% (w / v) whey protein as the first coating material, iv. preparing the carbohydrate solution, which is an aqueous mixture comprising maltodextrin or modified starch (N-Lok) with a total dry matter content of 30% (w / v) as the second coating material, v. adding 2.5% polyethylene glycol-80 sorbitan monooletate of sweetgum balsam to the first coating material mixture comprising whey protein, which was being mixed using a high speed homogenizer operating at 8000 rpm, vi. creating a single-layer mixture by adding polyethylene glycol-80 sorbitan monooletate to the mixture and then adding sweetgum balsam dropwise at the rate of 12-18-24 or 30% of the dry matter of the mixture, vii. obtaining double-layer coarse emulsions by slowly adding the resulting single-layer mixture to an aqueous carbohydrate solution comprising the second coating material, maltodextrin or modified starch, mixed in a highspeed homogenizer operating at 8000 rpm, viii. forming micro-nano emulsions by homogenization at 800-1000 or 1200 bar pressure using coarse emulsions, ix. encapsulating the emulsions by spray drying at 140-160 or 180°C.

[0023] In the method of the present invention, single-layer emulsions are formed by coating sweetgum balsam as the core material with whey, and double-layer micron-sized emulsions are formed by coating this mixture with carbohydrate solution.

[0024] In the method of the present invention, the pre-treatment method applied to obtain oil comprising sweetgum balsam: sunflower oil in a ratio of 1 :1 and removed from its impurities; comprising the process steps of; i. adding sweetgum balsam and sunflower oil to the falcon tube, vortexing and mixing the same, ii. adding pure water to the mixture of sweetgum balsam and sunflower oil, ill. centrifuging the sweetgum balsam mixed with water to remove the resin, iv. removing the resin and water in the upper phase with the help of a pasteur pipette, and removing the wood, dust and soil residues collected at the bottom from the oil mixture by transferring them to another falcon, v. adding pure water to the oil mixture and mixing, then centrifuging the same, vi. removing the separated water-resin mixture and transferring the oil mixture to another falcon, vii. adding sunflower oil to the oil mixture and vortexing and centrifuging the same, viii. removing the water phase with the help of a pasteur pipette, ix. filtering the resulting pre-treated oil mixture through the nuche flask with coarse filter paper. In an embodiment of the method of the present invention, the pre-treatment method applied to obtain oil comprising sweetgum balsam: sunflower oil in a ratio of 1 :1 and removed from its impurities; comprising the process steps of; i. adding 5 mL of sunflower oil to 10 grams of sweetgum balsam in a 50 mL falcon tube and mixing the same in a vortex at 2000 rpm for 1 minute, ii. adding 5 mL of pure water to the mixture of sweetgum balsam and sunflower oil and mixing the same at 2000 rpm for 1 minute, iii. centrifuging the sweetgum balsam mixed with water at 10000 rpm for 10 minutes to remove the resin, iv. removing the resin and water in the upper phase with the help of a pasteur pipette, and removing the wood, dust and soil residues collected at the bottom from the oil mixture by transferring them to another falcon, v. adding 10 mL of pure water to the oil mixture, mixing at 2000 rpm for 1 minute, then centrifuging the sameat 10000 rpm for 10 minutes, vi. removing the separated water-resin mixture and transferring the oil mixture to another falcon, vii. adding 5 mL of sunflower oil to the oil mixture, vortexing and centrifuging the same at 12000 rpm for 15 minutes, viii. removing the water phase with the help of a pasteur pipette, ix. filtering the resulting pre-treated oil mixture through the nuche flask with coarse filter paper.

[0025] Sweetgum balsam capsule obtained by the method of the present invention comprises sweetgum balsam, sunflower oil, whey protein, maltodextrin or modified starch (N- Lok), polyethylene glycol-80 sorbitan monooletate.

[0026] In one embodiment of the present invention, said sweetgum balsam capsule comprises 4.96% sweetgum balsam, 4.96% sunflower oil, 43.76% whey protein, 46.08% maltodextrin, 0.25% polyethylene glycol-80 sorbitan monooletate.

[0027] Sweetgum balsam currently sold in its unencapsulated form comprises resin, which causes difficulties during the high-pressure homogenization and drying applied during the resin encapsulation stage. Sweetgum balsam, which was given a more homogeneous and processable structure by removing the resin, was brought into a more easily encapsulated form. In the preliminary trials carried out in the method of the present invention, it was determined that the viscosity of crude sweetgum balsam was a problem in the emulsion formation process and crude sweetgum balsam was dissolved in sunflower oil (1 :1 , sweetgum balsam: sunflower oil ratio) and used in the emulsification process. In addition, since impurities from the crude sweetgum balsam in the emulsion trials caused clogging in the device in the high pressure homogenizer trials, the sweetgum balsam was first subjected to a number of processes to remove impurities. In this direction, the following experiments were carried out and the sweetgum balsams to be used in the study were prepared by using the process parameters that showed the least decrease in antioxidant activity in the sweetgum balsams.

[0028] Table 1. Purification trials of crude sweetgum balsam

[0029] With the specific process steps applied in the pre-treatment method, the moisture content of the oil mixture was 2,91 % and the loss in antioxidant effect was 3,13%, thus the optimum conditions were chosen. When the 1 :1 ratio of sweetgum balsam: sunflower oil is vortexed directly, the moisture content becomes 1 ,98%. In addition, parametric studies such as incubator drying, evaporation, and ethanol addition were carried out in different experiments, and moisture content and loss of antioxidant effect values were calculated in all of them. Therefore, with these pre-treatment steps, oil comprising sweetgum balsarmsunflower oil in a ratio of 1 :1 under optimum conditions and removed from its impurities was obtained.

[0030] Table 2. The coating materials (carbohydrate and protein) and emulsifiers contained in the emulsions used in the production of sweetgum balsam encapsulated by the spray drying method

[0031] Sweetgum balsam emulsions created using homogenization at high pressure were prepared in double layers using the coating materials in Table 2. To form coarse emulsions, polyethylene glycol-80 sorbitan monolethate was added to the aqueous solution comprising 30% (w / v) whey protein at the rate of 2,5% of the dry matter in the mixture determined as a result of preliminary trials.

[0032] The trial plan (Table 3) for the emulsification processes of sweetgum balsam with the high-pressure homogenization method was determined using the Design-Expert 13 program. The ratio of core material to be used was selected as categorical factors as 12-18-24-30% of the dry matter content in the 1 st coating material, the amount of maltodextrin and modified starch constituting the 2nd coating material was selected as 30% (w / v) in total, homogenization pressure 800-1000-1200 bar and drying temperature 140-160-180°C.

[0033] For the emulsification of sweetgum balsam by high pressure homogenization method and encapsulation by spray drying method, a plan consisting of 31 trials given by the program was created and the productions were carried out according to the conditions in the plan (Table 3). The prepared emulsions were dried in a laboratory spray dryer at the drying air inlet temperatures specified in the experimental plan for each production process, and the air outlet temperature was kept constant by varying the feed rate and aspiration rate during each process.

[0034] Table 3. Trial plan for emulsification process with high pressure homogenization method MD: Maltodextrin, MN: Modified Starch (N-Lok), MD (%) and MN (%): Coating material ratio in the aqueous mixture, Core Material (%): Ratio of sweetgum balsam used in encapsulation based on dry matter

[0035] Physical, morphological, chemical, in vitro release in the gastrointestinal tract and biological activity analyzes were carried out on encapsulated sweetgum balsam powders produced according to the trial plan. Encapsulated sweetgum balsam powders produced by high pressure homogenization method were optimized with the combination of coating material (MD, MN), sweetgum balsam ratio, pressure and drying temperature parameters determined as independent process variables to provide maximum drying efficiency, maximum encapsulation efficiency and conditions showing minimum release in the oral environment and maximum release in the gastric environment in the in vitro digestion analysis. The encapsulated sweetgum balsam powders of the present invention, produced by the high-pressure homogenization method, exhibited a capsule opening feature of 10.33% in the oral environment and 91 .36% in the stomach environment. In the invention, sweetgum balsam, whey protein, maltodextrin and modified starch were used to encapsulate the same in micro and nano dimensions, and its petroleum-like taste was masked. The double-layer coating material of the encapsulated powders allows controlled release in the gastrointestinal tract, and the minimum expansion feature of the encapsulated powders in the mouth and maximum expansion in the stomach and intestines has been determined. The antiulcerogenic effect of sweetgum balsam powders obtained by the method of the present invention was examined and it was determined that consumption of 200 pg / mL sweetgum balsam capsules showed 66.77% effect compared to the control group. Especially considering the maximum accessibility of sweetgum balsam capsules to the target area in the treatment of abdominal pain and peptic ulcer, the present invention is a food supplement.

[0036] As a result of the optimization analysis, the optimum point for the high pressure homogenization method was determined as 30% MD as coating material, 20.62% sweetgum balsam ratio, 1153.28 bar pressure and 140°C drying temperature for emulsification process. The results of the characterization and biological activity of the obtained product are given in Tables 4a, 4b, 4c, 4d and Figure 1 . Figure 1 shows the dose scan plots of treated sweetgum samples loaded with samples up to the IC50 value of AGS (Adenocarcinoma gastric cell line) gastric cancer cells. The IC50 group is the value obtained from dose scanning experiments, while the high pressure (HPC) group refers to the group loaded and treated with sweetgum balsam to the IC50 value. All hours of the samples treated for 24 hours are statistically significant (****p<0.0001 )

[0037] Table 4.a. Physical analysis results of encapsulated sweetgum balsam powders produced at the optimum point by high pressure homogenization method

[0038] Table 4.b. Particle size distribution of encapsulated sweetgum balsam powders produced at the optimum point by high pressure homogenization method

[0039] Span Value= ((d90-d10) / d50) Table 4.c. Chemical analysis results of encapsulated sweetgum balsam powders produced at the optimum point by high pressure homogenization method Table 4.d. Urease enzyme inhibition activity results of encapsulated sweetgum balsam powders produced at the optimum point by high pressure homogenization method

[0040] REFERENCES

[0041] [1] Qaglar ve §ahbaz, 2023. Genipin ile gapraz bagli nanokapsullerin sentezi ve karakterizasyonu, Nigde Omer Halisdemir Universitesi Muhendislik Bilimleri Dergisi, 12 (3): 861 -871.

Claims

CLAIMS1. Production method of sweetgum balsam capsule for use as a dietary supplement, comprising the process steps of; i. supplying sweetgum balsam extracted from the Anatolian sweetgum tree (Liquidambar orientalis Mill.), ii. purifying sweetgum balsam from impurities and pre-treating the same with sunflower oil to adjust its consistency, ill. preparing the aqueous mixture comprising whey protein as the first coating material, iv. preparing the carbohydrate solution, which is an aqueous mixture comprising maltodextrin or modified starch (N-Lok) as the second coating material, v. adding polyethylene glycol-80 sorbitan monooletate to the mixture comprising whey protein, which is mixed using a high-speed homogenizer, vi. creating a single-layer emulsion by adding polyethylene glycol-80 sorbitan monooletate to the mixture and then adding sweetgum balsam drop by drop, vii. obtaining double-layer coarse emulsions by slowly adding the resulting single-layer mixture to an aqueous carbohydrate solution comprising the second coating material, maltodextrin or modified starch, mixed in a highspeed homogenizer, viii. forming the micro-nano emulsions by homogenization at high pressure using coarse emulsions, and ix. encapsulating the emulsions by spray drying.

2. A method according to claim 1 , comprising the process steps of; i. supplying sweetgum balsam extracted from the Anatolian sweetgum tree (Liquidambar orientalis Mill.), ii. purifying sweetgum balsam from impurities and pre-treating the same with sunflower oil to adjust its consistency,iii. preparing the aqueous mixture comprising 30% (w / v) whey protein as the first coating material, iv. preparing the carbohydrate solution, which is an aqueous mixture comprising maltodextrin or modified starch (N-Lok) with a total dry matter content of 30% (w / v) as the second coating material, v. adding 2.5% polyethylene glycol-80 sorbitan monooletate of sweetgum balsam to the first coating material mixture comprising whey protein, which was being mixed using a high speed homogenizer operating at 8000 rpm, vi. creating a single-layer mixture by adding polyethylene glycol-80 sorbitan monooletate to the mixture and then adding sweetgum balsam dropwise at the rate of 12-18-24 or 30% of the dry matter of the mixture, vii. obtaining double-layer coarse emulsions by slowly adding the resulting single-layer mixture to an aqueous carbohydrate solution comprising the second coating material, maltodextrin or modified starch, mixed in a highspeed homogenizer operating at 8000 rpm, viii. forming micro-nano emulsions by homogenization at 800-1000 or 1200 bar pressure using coarse emulsions, and ix. encapsulating the emulsions by spray drying at 140-160 or 180°C.

3. A method according to claim 1 or 2, the pre-treatment method described in the process step (i) comprising the process steps of; i. adding sweetgum balsam and sunflower oil to the falcon tube, vortexing and mixing the same, ii. adding pure water to the mixture of sweetgum balsam and sunflower oil, iii. centrifuging the sweetgum balsam mixed with water to remove the resin, iv. removing the resin and water in the upper phase with the help of a pasteur pipette, and removing the wood, dust and soil residues collected at the bottom from the oil mixture by transferring them to another falcon, v. adding pure water to the oil mixture and mixing, then centrifuging the same, vi. removing the separated water-resin mixture and transferring the oil mixture to another falcon,vii. adding sunflower oil to the oil mixture and vortexing and centrifuging the same, viii. removing the water phase with the help of a pasteur pipette, and ix. filtering the resulting pre-treated oil mixture through the nuche flask with coarse filter paper.

4. A method according to claim 3 or 4, the pre-treatment method described in the process step (i) comprising the process steps of; i. adding 5 mL of sunflower oil to 10 grams of sweetgum balsam in a 50 mL falcon tube and mixing the same in a vortex at 2000 rpm for 1 minute, ii. adding 5 mL of pure water to the mixture of sweetgum balsam and sunflower oil and mixing the same at 2000 rpm for 1 minute, ill. centrifuging the sweetgum balsam mixed with water at 10000 rpm for 10 minutes to remove the resin, iv. removing the resin and water in the upper phase with the help of a pasteur pipette, and removing the wood, dust and soil residues collected at the bottom from the oil mixture by transferring them to another falcon, v. adding 10 mL of pure water to the oil mixture, mixing at 2000 rpm for 1 minute, then centrifuging the sameat 10000 rpm for 10 minutes, vi. removing the separated water-resin mixture and transferring the oil mixture to another falcon, vii. adding 5 mL of sunflower oil to the oil mixture, vortexing and centrifuging the same at 12000 rpm for 15 minutes, viii. removing the water phase with the help of a pasteur pipette, and ix. filtering the resulting pre-treated oil mixture through the nuche flask with coarse filter paper.

5. A sweetgum balsam capsule produced by a method according to any one of claims 1 -4.

6. A sweetgum balsam capsule according to claim 5, comprising sweetgum balsam, sunflower oil, whey protein, maltodextrin or modified starch and polyethylene glycol- 20 sorbitan monooletate.

7. A sweetgum balsam capsule according to claim 6, comprising 4.96% sweetgum balsam, 4.96% sunflower oil, 43.76% whey protein, 46.8% maltodextrin, and 0.25% polyethylene glycol-20 sorbitan monooletate.

8. Sweetgum balsam capsule for use as a dietary supplement, comprising frankincense oil, sunflower oil, whey protein, maltodextrin or modified starch and polyethylene glycol-20 sorbitan monooletate.

9. A sweetgum balsam capsule according to claim 8, comprising 4.96% sweetgum balsam, 4.96% sunflower oil, 43.76% whey protein, 46.8% maltodextrin, and 0.25% polyethylene glycol-20 sorbitan monooletate.

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