Guava Leaf Extract Powder Production via Lyophilization
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Solution Overview
Problem
Guava leaf extracts deteriorate in quality and form precipitates when stored, affecting the appearance and consumer motivation for beverages, and existing methods to maintain quality often involve ingredient removal or additive use, which is not preferable.
Innovation Solution
Extracting guava leaves with hot water at 90-98°C, concentrating to a Brix level of 20-30, preliminary freezing for 10 hours or longer, and lyophilizing to produce a stable guava leaf extract powder that maintains quality and solubility.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If guava leaf extract is stored for a long period, then the extract maintains its storage stability, but the extract becomes cloudy and forms precipitates, impairing appearance
Solution Approach 1:
The patent applies parameter changes by modifying the extraction temperature (90-98°C), concentration level (Brix 20-30), freezing temperature (-20 to -50°C), and freezing time (10 hours or longer) to produce a powder form that maintains both storage stability and clear appearance without precipitates
Solution Approach 2:
The patent utilizes phase transitions by freezing the concentrated extract at -20 to -50°C for 10 hours or longer, then lyophilizing it to transform the liquid extract into a stable powder form that prevents cloudiness and precipitate formation during storage
2Reliability
If filtration or removal of polyphenols is performed, then the extract quality is maintained, but some advantageous functions of guava are lost
Solution Approach 1:
The patent changes the extraction parameters (hot water extraction at 90-98°C) and processing conditions (freezing at -20 to -50°C for 10+ hours) to stabilize the extract without removing functional components, thereby maintaining both quality and beneficial properties
Solution Approach 2:
The patent extracts guava leaf components using hot water to create a concentrated extract that, when frozen and lyophilized, forms a stable powder without requiring removal of polyphenols or other functional substances
3Reliability
If additives like stevia are incorporated, then long-term storage quality is improved, but additive use should be avoided
Solution Approach 1:
The patent employs self-service by using only the guava leaf extract itself as the stabilizing agent, where the extract's natural properties are enhanced through hot water extraction and freezing-lyophilization processes, eliminating the need for external additives like stevia
4Ease of operation
If guava leaf extract is used in beverages, then the beverage has excellent taste and function, but the beverage appearance is impaired due to cloudiness and precipitates
Solution Approach 1:
The patent changes the physical form of the guava leaf extract from liquid to powder through freezing and lyophilization, creating a soluble powder that maintains excellent taste and function while preventing cloudiness and precipitates in beverages
Solution Approach 2:
The patent uses phase transitions (freezing at -20 to -50°C for 10+ hours followed by lyophilization) to transform the extract into a powder form that dissolves cleanly in beverages, maintaining both appealing appearance and functional properties
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 guava leaf extract powder exhibits no deterioration in quality or function after long-term storage, maintains flavor, and forms minimal precipitates upon re-dissolution, ensuring stable and tasty beverages.
Implementation Method 1
extracting guava leaves with hot water at 90 to 98°C
Implementation Method 2
preliminary freezing the concentrated extract at -20 to -50°C for 10 hours or longer
Implementation Method 3
lyophilizing the frozen concentrated extract
Data Source
AI summary
To provide a guava leaf extract powder which exhibits less deterioration in quality and functions after storage of the solution thereof for a long period of time. The invention provides a method for producing a guava leaf extract powder, including extracting guava leaves with hot water at 90 to 98°C; concentrating the obtained extract to a Brix level of 20 to 30; and lyophilizing the concentrated extract, and a guava leaf extract powder produced through the method.