Avocado Fermentate Granulate Stabilization
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Fermented products like avocado fermentates undergo significant alterations in composition and chemical-physical properties over time, reducing the content of bioavailable nutrients and compromising their efficacy in food supplements and functional foods, especially in long-term products.
Innovation Solution
A granulated product is created by combining avocado fermentate with suitable binders such as maltodextrin, cellulose, or sugars, which stabilizes the nutrient content and maintains bioavailability over time, preventing significant variations in composition and chemical-physical properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If avocado fermentate is used in food supplements and functional foods, then the nutrient concentration and bioavailability are improved, but the stability over time deteriorates due to significant alterations in composition and chemical-physical properties
Solution Approach 1:
The patent combines avocado fermentate with specific excipients (maltodextrin, inulin, cellulose derivatives, or starch) to create a composite material system. This composite structure provides a protective matrix that maintains the fermentate's nutrient concentration and bioavailability while preventing composition alterations over time, thus resolving the contradiction between high nutrient content and temporal stability
Solution Approach 2:
The patent modifies the physical state and composition parameters of the avocado fermentate by incorporating binders and excipients that alter its chemical-physical properties. These parameter changes create a stable formulation that preserves bioavailable nutrients without undergoing significant compositional changes during storage, addressing both the nutrient concentration requirement and stability concern
2Stability of the object's composition
If stabilizing additives are added to avocado fermentate, then the stability over time is improved, but the composition alteration and production cost increase
Solution Approach 1:
The patent employs inexpensive excipients such as maltodextrin, inulin, cellulose derivatives, and starch that are commonly used in the food industry. These low-cost materials provide effective stabilization without requiring expensive specialized additives, thereby improving stability while minimizing increases in production cost
Solution Approach 2:
The selected excipients perform multiple functions including stabilization, binding, and protection of bioavailable nutrients simultaneously. This multi-functionality reduces the need for additional specialized stabilizing agents, simplifying the manufacturing process and controlling production costs while achieving the desired stability
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The granulated product maintains a high concentration of bioavailable nutrients, ensuring effective use in food supplements and functional foods with enhanced stability, allowing for the exploitation of increased nutrient concentration and bioavailability, thereby exhibiting beneficial health effects such as hypoglycaemic, antihypertensive, antioxidant, and fertility-enhancing properties.
Implementation Method 1
The Applicant has now found that this aim can be achieved by preparing a granulate of an avocado fermentate with a suitable binder.
Implementation Method 2
Fermentation is also known to lead to a change in the composition of the product, often increasing the concentration of certain nutrients, resulting in fermented products characterized by higher digestibility and greater bioavailability.
Data Source
AI summary
The present invention relates to a granulated product based on an avocado fermentate particularly suitable for the production of food supplements and functional foods thanks to its high stability over time.