Method for producing a foodstuff, in particular a fruit-juice drink

Abstract

The invention relates to a method for producing a foodstuff, comprising the following: a) providing a mixture comprising at least one food constituent and at least one active substance surrounded by at least one liposome, to form a foodstuff; and b) carrying out a hydrostatic high-pressure process (HHP process) on a container filled with the foodstuff.

Description

[0001] Method for producing a foodstuff, in particular a fruit juice drink

[0002] The invention relates to a method for producing a foodstuff, in particular a fruit juice drink. Corresponding methods for producing a foodstuff are known in principle from the prior art. For example, it is known to boil foodstuffs, e.g., fruit juices, at high temperatures, e.g., above 70°C, and fill them into containers. It is also known to preserve foodstuffs, e.g., fruit juices, by adding preservatives, which, however, are mostly derived from artificial sources. In particular, the health-promoting effect of the foodstuff's ingredients is reduced by thermal preservation and / or by the formation of a mixture with any preservatives.

[0003] The invention is based on the objective of providing a method for producing a foodstuff, in particular a fruit juice drink, which enables gentle preservation of the foodstuff, in particular ensuring that the bioavailability of the foodstuff or the bioavailability of the ingredients of the foodstuff is maintained or increased to a high degree despite preservation.

[0004] The problem is solved by a method for producing a foodstuff according to claim 1. The dependent claims relate to possible embodiments of the method. Furthermore, the problem is solved by a foodstuff according to claim 18. The dependent claim relates to a possible embodiment of the foodstuff.

[0005] The invention relates to a method for producing a food product, in particular a fruit juice drink. This method first provides for the preparation of a food product formed by mixing at least one food component, e.g., fruit juice, with an active ingredient surrounded by at least one liposome. The resulting mixture can consist of the at least one food component and the active ingredient surrounded by at least one liposome. Furthermore, a hydrostatic high-pressure (HHP) process is carried out on a container filled with the food product. In other words, at least one food component, e.g., fruit juice, is first mixed with an active ingredient surrounded by at least one liposome, in particular by liposomes, forming a mixture. This mixture can be filled into a container or combined within a container to form a mixture.The container filled with the mixture is then sealed gas-tight and subjected to a hydrostatic high-pressure process. In other words, the food is gas-tightly enclosed in the container during the HHP process, so that the food does not come into contact with the ambient air.

[0006] The food product to be produced using the method described herein may, for example, be a food supplement or a component of a food supplement. Thus, the food product produced herein may be a food product intended or designed to supplement the human metabolism with specific nutrients such as vitamins and / or minerals and / or active ingredients. These specific nutrients may be present in concentrated and / or dosed form within the food product.

[0007] The active ingredient, at least one of which is surrounded by at least one liposome, can also be described as a liposomal active ingredient, with liposomal describing a type of "packaging" of the contained active ingredients. This packaging or coating is also called a liposome and consists, for example, of a phospholipid shell that surrounds or encloses the at least one active ingredient. For example, phospholipids can surround the active ingredient with a single or double layer. For instance, the Hamburg-based company PlantaCorp GmbH offers various liposomally coated active ingredients that can be used in the food production process described herein. Typically, liposomally coated active ingredients are provided in tablet form or as a liquid.This pure liquid is removed from its packaging shortly before consumption and added to a food product, thus not creating a preserved food product.

[0008] The container possesses a strength sufficient to withstand the pressures exerted during the HHP process, meaning that the container does not burst or crack. For example, the container exhibits elastic behavior, such that during the pressure exerted on the container during the HHP process, while it undergoes elastic and / or plastic deformation, at least in sections, its gas and / or liquid tightness is not compromised. For example, the container may be made of plastic; in particular, it may be a flexible pouch or elastic bottle. The container serves as the food packaging; that is, the container is typically opened by the person consuming the food to allow access to the food.Only at the moment of opening is the food preserved in the container exposed to the ambient air again. The container can include a lid that is connected to a container body by force, form, or material connection, such that, when the container is closed, the container body and the lid form a gas- and / or liquid-tight seal around the interior of the container and thus the food inside. In particular, the gas tightness of the container is ensured during the HHP process, meaning that the container itself, e.g., the container body and the lid, is designed in such a way that the gas-tight seal of the food inside is not compromised during the HHP process. Alternatively or additionally, the container can have at least one predetermined breaking point, which is broken to open the container.In the case of at least one predetermined breaking point, it is arranged or designed in such a way that it does not break during the HHP process.

[0009] Another advantage is that the mixture, consisting of the food ingredient and the liposomal encapsulated active ingredient, is subjected to a preservation process after mixing that does not involve higher temperatures, in particular no temperatures above 40°C.

[0010] The HHP process allows for the preservation of food products, and in particular the preservation of the liposomally present active ingredient(s) within the food, without adversely affecting them. In the conventional case of thermal preservation methods, the heat would destroy the liposomes and / or the liposomally present active ingredients, or negatively impact their effectiveness. It has been found that liposomes can withstand pressure, and especially the pressures of the HHP process. Furthermore, it has been found that liposomes can withstand the pressure, and especially the pressures of the HHP process, significantly better without alteration than if they were exposed to heat, particularly at temperatures above 40°C.This allows the production of a food product, particularly a fruit juice drink, that does not require thermal damage to its ingredients during the preservation process. According to the invention, damage or destruction of the ingredients by heat is prevented. Furthermore, enzyme activity can be preserved. For example, the liposomes can protect the surrounding active ingredient from enzymatic degradation.

[0011] Pasteurization processes involve briefly heating the liquid to be preserved, such as fruit juice, to temperatures of at least 72 °C and at most 100 °C to gently preserve the fruit juice (low germ count). However, even such brief heating, typically lasting from at least 15 seconds to a few minutes, leads to at least partial destruction of the liposomal shell of active ingredients contained in the fruit juice beverage. This destroys the liposomal protective layer of the active ingredients.

[0012] Because the process described herein allows a food product to be preserved while simultaneously maintaining the liposomal coating of the active ingredients, the food product can exhibit a high degree of bioavailability. The liposomal coating of at least some of the active ingredients in the fruit juice drink protects these ingredients from external influences and / or aging effects. For example, the active ingredients surrounded by liposomes are shielded from air and / or light. Specifically, the liposomal coating provides protection against oxidation and / or light. Furthermore, the liposomal coating allows the active ingredients to be soluble, dissolved, or emulsified in the food component, either at all or to a greater degree. The settling of the active ingredients can also be reduced by a liposomal coating.The food produced by the process described herein exhibits a bioavailability that is up to 70 times higher compared to the intake of normal foods. Furthermore, the liposomal coating of the active ingredients allows them to be at least partially transported into the digestive tract or directly into the bloodstream and / or prevents them from being inactivated or chemically altered by stomach acid or other food components.

[0013] For example, the mixture or foodstuff formed from the food ingredient and the active ingredient surrounded by at least one liposome can be an emulsion, a suspension, or a solution. Preferably, the foodstuff, e.g., the fruit juice drink, is present as an emulsion, a suspension, or a solution before, during, or after the HHP process.

[0014] The active ingredient surrounded by a liposome can, for example, comprise or consist of a single amino acid, or it can comprise or consist of multiple amino acids. It is possible that the liposomal active ingredient consists of histidine and / or isoleucine and / or leucine and / or lysine and / or methionine and / or phenylalanine and / or threonine and / or tryptophan and / or valine and / or L-carnitine, or at least partially comprises one of the aforementioned amino acids. For example, the amino acids can comprise between 0.5 vol% and 30 vol%, preferably between 1.0 vol% and 20.0 vol%, particularly preferably between 2.0 vol% and 15 vol%, and further preferably between 2.0 vol% and 10 vol%, of the mixture or foodstuff, especially the fruit juice drink. This means, for example, that the aforementioned volumes...-% ranges refer to a mixture formed from all food components, all active ingredients, all liposomes and all possible additives of the food.

[0015] It is possible that the active ingredient surrounded by a liposome contains or consists of biotin. Biotin is also known as vitamin B7 or vitamin H.

[0016] It is possible that the active ingredient surrounded by a liposome includes collagen and / or astragalus and / or spermidine and / or hyaluronic acid and / or di- or oligomeric proanthocyanidins (OPC) and / or passionflower extract and / or ashwagandha and / or ashwagandha leaves and / or melatonin and / or curcumin and / or sea buckthorn juice (components of sea buckthorn) and / or ginger, or consists of at least one of the aforementioned substances.

[0017] Alternatively or additionally, the active ingredient encapsulated in a liposome may include or contain astaxanthin (AXT) and / or ubiquinol and / or ubiquinone. Optionally, the active ingredient encapsulated in a liposome and / or a food additive may include or contain quercetin and / or rutin.

[0018] The present process has made it possible to create an industrially manufactured product (foodstuff) comprising liposomally encapsulated active ingredients that has been preserved without exposing it to temperatures above 70°C, preferably above 60°C, and particularly preferably above 40°C, or without exceeding such temperatures. Typically, liquid liposomal active ingredients are added to a foodstuff shortly before consumption, as storing a mixture of a liposomal active ingredient and a foodstuff was not possible due to the lack of preservatives.

[0019] In addition to the at least one active ingredient encapsulated in a liposome, the food, particularly the provided mixture, may contain an additive of natural origin consisting of at least one seedling. The seedling may, for example, have undergone a process, been obtained from a process, or been modified in a process that enriches the seedling with an electrolyte. For instance, in the process for producing these seedlings, a viable seed may be germinated in an electrolyte solution. The additive introduced or mixed into the food may, for example, comprise at least one seedling that has undergone electrolyte enrichment. A process may be provided for this purpose that enables electrolyte enrichment of the seedlings by means of an electrolyte solution.The electrolyte solution used may contain, for example, (a) 1 mg / l or more of zinc and / or iron and / or potassium and / or magnesium ions, (b) 0.5 mg / l or more of copper and / or manganese and / or strontium and / or lithium ions, and (c) 0.1 mg / l or more of selenium and / or molybdenum and / or chromium and / or arsenic and / or vanadium and / or cobalt ions. The seedlings are incubated in this electrolyte solution at a suitable temperature for a period of time sufficient to achieve electrolyte enrichment in the seedlings. Seedlings treated in this way have a higher electrolyte content compared to those germinated in tap water. Alternatively or additionally to an electrolyte solution, the seedlings may be treated with minerals (e.g., calcium and / or magnesium and / or sodium and / or potassium) and / or trace elements [e.g.,Cobalt (Co), as a component of vitamin B12 and / or iron (Fe) and / or iodine (I), absorption as iodide (I-) and / or copper (Cu) and / or manganese (Mn) and / or molybdenum (Mo) and / or selenium (Se) and / or zinc (Zn) and / or arsenic (As) and / or boron (B) and / or chromium (Cr) and / or nickel (Ni) and / or rubidium (Rb) and / or silicon (Si) and / or vanadium (V) and / or tin (Sn)] and / or vitamins (e.g. vitamins A and / or B and / or C and / or D and / or E) for enrichment of the seedlings.

[0020] Alternatively or additionally, the sprouts are selected from wheat and / or buckwheat and / or quinoa and / or mung bean and / or fenugreek and / or radish and / or alfalfa and / or corn and / or pumpkin and / or rye and / or barley and / or rice and / or adzuki bean and / or pea and / or millet and / or chickpea and / or cress and / or flaxseed and / or lentil and / or mustard and / or sesame and / or soybean and / or sunflower and / or amaranth sprouts. Sprouts may be used for the food product that consist of a single one of the aforementioned sprouts or of at least two or more of the aforementioned types or sources of sprouts.

[0021] In a preferred embodiment, an electrolyte solution is used to enrich the seedlings with electrolytes. This solution contains (a) 10 mg / l or more, in particular 50 mg or more, of zinc and / or iron and / or potassium and / or magnesium ions, and / or (b) 5 mg / l or more, in particular 25 mg / l or more, of copper and / or manganese and / or strontium and / or lithium ions, and / or (c) 1 mg / l or more, in particular 5 mg / l or more, of selenium and / or molybdenum and / or chromium and / or arsenic and / or vanadium and / or cobalt ions. Preferably, the electrolyte solution contains at least one of the components listed under points (a), (b), and (c).

[0022] The incubation of the seedlings with the electrolyte solution can take place, for example, at a temperature between 10 °C and 50 °C, preferably between 20 °C and 30 °C. Alternatively or additionally, the incubation can be carried out for a period of approximately 12 to 240 hours, preferably approximately 60 to 100 hours. It is possible to wash and dry the incubated seedlings before they are added to the food ingredient or mixed into the food.

[0023] The amount of sprouts introduced into the food can be, for example, 0.5% to 15% by volume, preferably 1.0% to 10% by volume, and particularly preferably 1.5% to 5% by volume. For example, the sprouts may be pressed and processed before being added to the food ingredient, e.g., by drying and / or grinding. In a preferred embodiment, at least one additive introduced or already introduced into the food before the HHP process may comprise or consist of collagen and / or astragalus and / or spermidine and / or hyaluronic acid and / or polymorphic proanthocyanidins (OPC) and / or passionflower extract and / or ashwagandha and / or ashwagandha leaves and / or melatonin and / or curcumin and / or sea buckthorn juice (components of sea buckthorn) and / or ginger. For example, spermidine from buckwheat sprout juice is introduced into the food as at least one additive.This means that buckwheat germ can also be subjected to the HHP process. Optionally, at least one of the additives, preferably the majority of the additives, and most preferably all additives that are mixed into the food ingredient and / or the food before the HHP process, can be in liposomal form, i.e., surrounded by at least one liposome. For example, collagen and / or hyaluronic acid and / or curcumin and / or astragalus can be mixed into the food ingredient and / or the food in liposomal form and subjected to the HHP process.

[0024] The use of spermidine can prove advantageous in that this additive can recognize the vitality of cells and, if the spermidine identifies the cells as dead or pathological, destroys these cells.

[0025] The hydrostatic high-pressure process (HHP process) described can be carried out at a pressure greater than 4000 bar, preferably greater than 5000 bar, particularly preferably greater than 5500 bar, and more preferably greater than 6000 bar. The aforementioned pressure acts on the container filled with the foodstuff, causing the container to undergo elastic or plastic deformation during pressurization, so that the pressure acting on the container also acts on the liquid inside the container, i.e., the foodstuff. For example, pressurization can take place within a pressure range of 4000 to 8000 bar, preferably between 5000 and 7500 bar. This controlled pressurization of the container filled with the foodstuff can, for example, last between 2 and 15 minutes. For example, the pressure acting on the container filled with the foodstuff is gradually increased to a target pressure over a period of 0.5 to 4 minutes.The target pressure can then be maintained at a constant level for a period of, for example, 0.5 to 20 minutes, preferably 1.0 to 10.0 minutes, and particularly preferably 2.0 to 6.0 minutes. Finally, a pressure reduction from the target pressure to ambient pressure can be carried out, at least intermittently and / or in stages, wherein this pressure reduction phase can take a period of, for example, 0.5 to 10.0 minutes, preferably 1.0 to 7.5 minutes, and particularly preferably 1.5 to 5 minutes.

[0026] It has proven advantageous if the temperature of the foodstuff in the container and / or the temperature of the container and / or the ambient temperature of the container is kept below 75 °C, preferably below 65 °C, particularly preferably below 60 °C, more preferably below 40 °C, and most preferably below 30 °C, at least during the HHP process, or if the aforementioned values ​​are not exceeded. For example, active or passive cooling of the container can be provided at least during the HHP process; for example, the at least one container is placed in a liquid bath, e.g., a water bath, whereby the liquid bath cools the at least one container and thus the foodstuff in the container. For example, a plurality of containers filled with the foodstuff are supported by a carrying device, e.g.,The containers are carried in a basket and, at least during the HHP process, are immersed in the liquid bath along with the carrying device. The carrying device and the liquid bath can be arranged in a pressure chamber, so that the HHP process is carried out while the container is immersed in the liquid bath.

[0027] It is possible that the liquid bath, or at least partially, preferably completely, surrounding the containers in the pressure chamber, can perform a dual function within the pressure chamber. Firstly, the liquid bath acts as a temperature control medium to prevent the containers from exceeding a limit temperature. Secondly, mechanical pressure can be applied to the container via the liquid bath. Thus, it is possible for at least one container to be completely immersed in the liquid bath, and for the immersed container to be pressurized by means of the liquid bath.The minimum pressure values ​​of at least 4000 bar used to carry out the HHP process described herein are an essential part of the process and are necessary for achieving a preserved food product with high bioavailability, especially fruit juice drinks.

[0028] For example, lecithins, particularly sunflower lecithins and / or soy lecithins, are added before the hydrostatic high-pressure (HHP) process is carried out to form the food product. For example, lecithin in liposomal form and / or lecithin without a liposomal coating is introduced into the food product as a further component, particularly by mixing it in. The proportion of the lecithin component in the fruit juice drink can be, for example, between 0.5 and 20 vol%, preferably 1.0 to 15 vol%, particularly preferably 2.0 to 10 vol%, and most preferably 3.0 to 8.5 vol%. Lecithins are an emulsifier, or can be used as such in the food product, and enable homogenization or mixing of the food component and the liposomal active ingredients, and optionally other additives, with minimal or gentle mechanical mixing or stirring.This reduces the risk of damage, particularly destruction, of the liposomal coating of the active ingredients during stirring or mixing. The liposomal coating is a structure that is inherently sensitive to external mechanical stress, such as one-sided pressure. Therefore, vigorous stirring should be avoided. The inventors have recognized that, despite the high mechanical pressures involved in the HHP process, there is no or only minimal damage to the liposomal coating, making the HHP process a suitable preservation method for foods containing liposomally coated active ingredients. Generally, the liposomal coating of the active ingredients can be preserved by using an emulsifier, such as lecithin, and the resulting lower stirring forces required for mixing.Furthermore, the use of the HHP method allows for preservation that does not impair the liposomal coating of the active ingredients.

[0029] It has proven advantageous to use different substances for the liposomal coating and the emulsifier. This prevents the liposomal coating of the active ingredients from reacting with the emulsifier and / or interacting adversely. For example, a fatty acid ester, such as phospholipid, can be used for the liposomal coating of the active ingredients, and a mono- and / or diglyceride can be used for the emulsifier, or vice versa.

[0030] In a preferred embodiment, an oil, particularly a natural oil, can be used as the liposome to surround at least one active ingredient. Preferably, a modified oil and / or vegetable oil is used. For example, an oil that has undergone ultrasonic treatment can be used as the modified oil. It can prove particularly advantageous to use rosemary oil as the liposome to surround at least one active ingredient. Rosemary oil is defined as an oil that contains at least partially, preferably predominantly, and most preferably completely, rosemary, or is formed from rosemary. The rosemary oil used may contain, for example, the following ingredients: 1,8-cineole (approximately 15 to 55 vol. %) and / or camphor (10 to 25 vol. %) and / or 1-pinene (15 to 25 vol. %) and / or 2-ethyl-4,5-dimethylphenol (10 to 14 vol. %) and / or camphene (5 to 10 vol. %) and / or camphor (5 to 10 vol. %) and / or borneol (2 vol. %).Preferably, the rosemary oil contains sesquiterpenes and / or monoterpenes and / or phenols and / or ketones and / or esters. The density of the rosemary oil used can be, for example, 0.894 to 0.920. For the encapsulation of active ingredients, the rosemary oil can be disrupted, for example, by ultrasound. In this way, an oil-encapsulated active ingredient is provided in the form of a liposome or in the form of a liposome-like structure and / or an archaea.

[0031] It is possible that, at least during the mixing phase to form the fruit juice drink and / or during the execution of the hydrostatic high-pressure process, the food product does not exceed a temperature of 50°C, preferably 40°C, particularly preferably 37°C, more preferably 30°C, more preferably 20°C, and most preferably 10°C. For this purpose, the active or passive cooling of the food product or the container holding the food product, as already mentioned above, can be provided. Preferably, the aforementioned (maximum) temperature is not exceeded throughout the entire manufacturing process, and particularly preferably also beyond, e.g., during the delivery of the food product that has undergone the HHP process and is contained in the containers. This makes it possible to maintain a high degree of bioavailability of the food product in the containers.It can therefore be advantageous if the aforementioned limit temperature is maintained or not exceeded even after the HHP process, through active or passive cooling. In other words, the product can be refrigerated until consumption. For example, at least one food component, e.g., fruit juice, was produced or has undergone a gentle pressing process. In this process, the food component, particularly the fruit juice, or the fruit that produces the juice, is pressed for a minimum time and / or in such a way that the cells of the pressed fruit are preserved. Therefore, a gentle pressing process can no longer be assumed if the cell walls are at least partially, or preferably predominantly, destroyed. Alternatively or additionally, a gentle pressing process can be understood as one in which the chlorophyll in the cells is preserved.Preserving the chlorophyll within the cells leads to increased bioavailability. The fact that the chlorophyll is present in the food, such as a fruit juice drink, during the HHP process also contributes to increased bioavailability, as the HHP process surprisingly results in enhanced chlorophyll bioavailability.

[0032] It is optional to introduce an omega-n fatty acid into the food ingredient and / or the food itself, particularly fruit juice, before or during the HHP process. For example, an omega-3, omega-6, omega-9, and / or omega-11 fatty acid can be introduced or mixed into the food ingredient. The food enriched with the omega-n fatty acid is then subjected to the HHP process. For example, the proportion of omega-n fatty acids can be between 0.5% and 10% by volume, preferably between 1% and 5% by volume, of the food.

[0033] Optionally, the food may contain marjoram and / or at least one fungus, e.g. Blakeslea Trispora, and / or acerola cherries and / or sunflowers or at least a component of the aforementioned plants.

[0034] In a preferred embodiment, the food product uses a food ingredient and / or an active ingredient comprising or containing chlorophylls and / or carotenoids and / or flavonoids. The use of these food ingredients and / or active ingredients in the food product enables a food with high bioavailability. It has been found that these components, e.g., chlorophylls, can be activated during the HHP process. In other words, the bioavailability of these components, e.g., chlorophylls, can be increased by at least partially altering (e.g., disrupting) the structure of the food ingredients and / or active ingredients, e.g., their cell walls, during the HHP process. This allows intracellular components of these food ingredients and / or active ingredients to be released and made available in a form advantageous for absorption by the body.The HHP process thus fulfills a dual function, as it both preserves the food and, at the same time, increases its bioavailability due to the structural change of the aforementioned food components and / or active ingredients, e.g., chlorophylls.

[0035] In a preferred embodiment, the at least one food component is a fruit component, wherein the mixture or fruit mixture comprises the at least one fruit component and at least one active ingredient surrounded by at least one liposome to form a fruit food. For example, the fruit food is formulated as a fruit puree and / or fruit pulp and / or fruit-containing rice and / or semolina porridge and / or comprises a fruit puree and / or fruit pulp and / or fruit-containing rice and / or semolina porridge. It is possible that the food and / or the fruit food has a paste-like consistency.

[0036] For example, the container for holding the food, especially fruit food, can be designed as a so-called squeeze pouch or squeeze bag.

[0037] Optionally, at least one food ingredient is a fruit juice component, wherein the mixture comprises the at least one fruit juice component and at least one active ingredient surrounded by at least one liposome, to form a fruit juice, in particular a fruit juice drink. This allows for the production of a gently preserved fruit juice.

[0038] It is possible that the food produced by the process described herein includes a purée (e.g., of fruit and / or vegetables) and / or a dairy product, e.g., yogurt, and / or a semolina pudding and / or a fruit preparation and / or a food consisting of or based on vegetable products, a chilled food and / or is designed as such.

[0039] In addition to the method, the invention relates to a foodstuff, in particular a fruit juice drink, which is produced in a method described herein.

Claims

PATENT CLAIMS 1. A method for producing a foodstuff, comprising the following: a) Providing a mixture comprising at least one food ingredient and at least one active ingredient surrounded by at least one liposome, forming a foodstuff; and b) Performing a hydrostatic high pressure process (HHP process) on a container filled with the foodstuff.

2. The method according to claim 1, characterized in that the active ingredient surrounded by a liposome comprises or consists of amino acids.

3. Method according to claim 1 or 2, characterized in that the active ingredient surrounded by a liposome comprises or consists of biotin.

4. Method according to one of the preceding claims, characterized in that the foodstuff, in particular the provided mixture, contains an additive of natural origin consisting of at least one germ.

5. Method according to claim 4, characterized in that the seedling has undergone an enrichment process which enriches it with an electrolyte.

6. Method according to claim 4 or 5, characterized in that the Keiling has undergone an enrichment process which is carried out by means of minerals and / or trace elements and / or vitamins.

7. A method according to one of the preceding claims, characterized in that the foodstuff, in particular the provided mixture, contains an additive, preferably of natural origin, wherein the additive comprises or consists of collagen and / or astragalus and / or spermidine and / or hyaluronic acid and / or polymorphic proanthocyanidins (OPC) and / or passionflower extract and / or ashwagandha and / or ashwagandha leaves and / or melatonin and / or curcumin and / or sea buckthorn juice (components of sea buckthorn) and / or ginger, or consists of at least one of the aforementioned substances.

8. Method according to one of the preceding claims, characterized in that the hydrostatic high pressure method (HHP method) applies a pressure greater than 4000 bar, preferably greater than 5000 bar, particularly preferably greater than 5500 bar, further preferably greater than 6000 bar, to the container filled with the foodstuff.

9. A method according to any one of the preceding claims, characterized in that lecithins are added before carrying out a hydrostatic high-pressure process (HHP process) to form the foodstuff, in particular sunflower lecithins and / or soy lecithins are added.

10. A method according to any one of the preceding claims, characterized in that an oil, preferably a modified oil and / or vegetable oil, particularly preferably rosemary oil, is used as the liposome to surround the active ingredient.

11. Method according to one of the preceding claims, characterized in that at least during the mixing to form the foodstuff and / or during the execution of the hydrostatic high-pressure process, the foodstuff does not exceed a temperature of 50°C, preferably 40°C, particularly preferably 37°C, further preferably 30°C, further preferably 20°C, most preferably 10°C.

12. Method according to one of the preceding claims, characterized in that the at least one food ingredient was produced in a gentle pressing process and / or has undergone a gentle pressing process.

13. Method according to one of the preceding claims, characterized in that the at least one food ingredient and / or an omega-n fatty acid is introduced into the at least one food ingredient before the HHP process, preferably an omega-3 fatty acid and / or omega-6 fatty acid and / or an omega-9 fatty acid and / or omega-11 fatty acid is introduced into the food.

14. Method according to one of the preceding claims, characterized in that at least one food ingredient is a fruit ingredient, wherein the mixture comprises the at least one fruit ingredient and at least one active ingredient surrounded by at least one liposome, for the formation of a fruit food.

15. Method according to claim 14, characterized in that the fruit food is formed as a fruit puree and / or fruit puree and / or fruit-containing rice and / or semolina porridge and / or comprises a fruit puree and / or fruit puree and / or fruit-containing rice and / or semolina porridge.

16. Method according to one of the preceding claims, characterized in that at least one food ingredient is a fruit juice ingredient, wherein the mixture comprises the at least one fruit juice ingredient and at least one active ingredient surrounded by at least one liposome, for the formation of a fruit juice, in particular a fruit juice drink.

17. Method according to one of the preceding claims, characterized in that a food ingredient or an active ingredient is used which comprises or contains as a component chlorophylls and / or carotenoids and / or flavonoids.

18. Foodstuffs produced by a process according to any of the preceding claims.

19. Foodstuff according to claim 18, wherein the foodstuff is a fruit juice drink.

20. Foodstuff according to claim 18 or 19, characterized in that the foodstuff comprises a food ingredient or an active ingredient comprising or containing chlorophylls and / or carotenoids and / or flavonoids.