Polyphenol Solubility via Thermal Treatment
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Solution Overview
Problem
Polyphenols, such as hesperidin, have low water solubility, making it difficult to incorporate them into aqueous foods and beverages, and existing methods for increasing solubility are either costly or affect the taste and flavor of the final product.
Innovation Solution
A method involving a heat treatment of polyphenols and their derivatives, such as hesperidin, in the presence of an aqueous medium at temperatures between 100°C to 180°C, followed by cooling, to enhance their solubility without significantly impacting the taste or flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If polyphenols are used in aqueous foods and beverages, then health benefits are provided, but low water solubility prevents effective incorporation
Solution Approach 1:
The patent applies parameter changes by heating the polyphenol-containing aqueous solution to elevated temperatures (100-180°C) to alter the solubility parameters of polyphenols, enabling them to dissolve at higher concentrations. This temperature parameter change resolves the contradiction between maintaining health benefits and achieving sufficient water solubility for effective incorporation into beverages.
Solution Approach 2:
The patent utilizes phase transitions by heating the solution to transition polyphenols from a poorly soluble state to a highly soluble state at elevated temperatures. The subsequent rapid cooling then traps the polyphenols in this high-solubility state, effectively incorporating them into the aqueous beverage without precipitation, thus resolving the solubility limitation.
2Quantity of substance
If heat treatment is applied to increase polyphenol solubility, then water solubility improves, but taste and flavor may be adversely affected
Solution Approach 1:
The patent applies periodic action through rapid cooling (1°C/s or more) after the heat treatment. This rapid temperature change periodically disrupts any potential degradation processes while maintaining the solubility enhancement, thus improving water solubility without significantly impacting taste and flavor.
Solution Approach 2:
The patent uses skipping by rapidly cooling the solution immediately after heat treatment. This rushes through the temperature range where degradation might occur, maintaining the solubility benefits while minimizing exposure time to conditions that could adversely affect taste and flavor.
3Quantity of substance
If conventional solubilization methods are used (glucosylation, cyclodextrin complexes), then water solubility increases, but manufacturing complexity and cost increase
Solution Approach 1:
The patent extracts the complex chemical modification steps (glucosylation, cyclodextrin complexation) from the solubilization process. Instead, it uses simple thermal treatment to achieve solubility enhancement, thereby improving water solubility while reducing manufacturing process complexity and eliminating the need for additional reagents or enzymes.
Solution Approach 2:
The patent replaces expensive, complex solubilization agents (enzymes for glucosylation, cyclodextrin compounds) with a simple, inexpensive thermal process. This disposable-like approach uses only heat energy to achieve solubilization, reducing manufacturing complexity and cost while maintaining effective water solubility.
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
This method significantly increases the solubility of polyphenols in water, allowing for high concentrations in food and beverage applications without adverse effects on taste or flavor, making them suitable for various products like packed beverages.
Implementation Method 1
subjecting (A) a hardly water-soluble polyphenol and (B) one or more selected from the catechins, chlorogenic acids and methylated compounds of hardly water-soluble polyphenols to a heat treatment at from 100 to 180°C in the presence of an aqueous medium
Implementation Method 2
cooling the reaction solution obtained by the heat treatment to 90°C or lower at a cooling rate of 1°C/s or more and 100°C/s or less
Data Source
AI summary
A method for producing a polyphenol composition including a step of subjecting (A) a hardly water-soluble polyphenol and (B) one or more selected from cathechins, chlorogenic acids and methylated compounds of hardly water-soluble polyphenols to a heat treatment at from 100 to 180°C in the presence of an aqueous medium.