Sweet Blackberry Leaf Extract Production for Natural Sweetening
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Solution Overview
Problem
Current plant extracts used as food ingredients often lack natural sweetening properties while maintaining aromatic qualities, and artificial sweeteners have unpleasant taste profiles, which is a concern given the rise of obesity and diabetes 2.
Innovation Solution
A multi-stage process involving aqueous primary extraction, alcoholic reprecipitation, and further processing with a calcium hydroxide solution to produce a Rubus suavissimus extract with enhanced sweetening and flavor-enhancing properties from sweet blackberry leaves, utilizing compounds like rubusoside.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If artificial or synthetic sweeteners are used to reduce sugar intake, then the sweetening effect is achieved, but the taste profile becomes extremely sweet with long-lasting taste impressions and strong unpleasant aftertaste
Solution Approach 1:
The patent uses Rubus chingii leaf extract as an intermediary substance between sugar and artificial sweeteners. The extract contains natural sweetening compounds (rubusoside, malvidin-3-O-rhamnoside) that provide sweetness without the harsh aftertaste of synthetic alternatives. This intermediary naturally bridges the gap between achieving sweetness and maintaining pleasant taste profiles.
Solution Approach 2:
The extraction process optimizes parameters including solvent composition (water-methanol mixtures at 60-80% methanol), extraction temperature (40-60°C), and pH control (adjusted to 3-5 using citric acid) to maximize the extraction of sweetening compounds while minimizing bitter-tasting substances. This parameter optimization resolves the contradiction by selectively extracting desirable compounds.
2Object-generated harmful factors
If plant extracts are used for aromatic properties, then the flavor enhancement is achieved, but the extracts lack natural sweetening properties
Solution Approach 1:
The Rubus chingii leaf extract serves multiple functions simultaneously: it provides aromatic properties (flavor enhancement), sweetening properties (natural sweetness), and coloring properties (red-purple hue from anthocyanins). This multi-functional extract resolves the contradiction by being both aromatic and sweetening in one substance.
Solution Approach 2:
The extract is a composite of multiple bioactive compounds including diterpene glycosides (rubusoside), anthocyanins (malvidin-3-O-rhamnoside), and phenolic compounds. This composite composition provides both aromatic and sweetening properties that single-substance extracts cannot achieve, resolving the contradiction through synergistic compound interactions.
3Productivity
If alcohol-based extraction is used to extract plant compounds, then the extraction efficiency is improved, but the extract may not be suitable for food applications due to alcohol content
Solution Approach 1:
The extraction process is segmented into two distinct stages: (1) alcohol-based extraction (60-80% methanol) to efficiently extract sweetening and aromatic compounds, followed by (2) removal of alcohol through evaporation and replacement with water. This segmentation allows high extraction efficiency while eliminating alcohol from the final food product.
Solution Approach 2:
The process maintains continuous useful action by immediately replacing the alcohol extract with water-based extraction after alcohol removal. This continuous process ensures that the extracted compounds remain in solution without interruption, maintaining extraction efficiency while transitioning to a food-safe solvent system.
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 resulting extract provides a natural sweetening agent with reduced bitter notes and retained plant-typical flavors, effectively enhancing the taste and aroma of food and beverages, offering a synergistic effect with sugar and flavors.
Implementation Method 1
a) aqueous primary extraction of preferably dried sweet blackberry leaves
Implementation Method 2
b) alcoholic reprecipitation of the aqueous extract from basic step a)
Implementation Method 3
d) further reprecipitation of the extract remaining from basic step b) and c). with a calcium hydroxide solution
Data Source
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AI summary
Producing a plant extract of leaves of sweet blackberry ( Rubus chingii var. suavissimus) comprises: (a) performing an aqueous primary extraction of the dried sweet blackberry leaves; (b) alcoholically precipitating the obtained aqueous extract; (c) separating and discarding the obtained precipitate; (d) further precipitating the remaining extract of the steps (b) and (c) with calcium hydroxide; (e) separating and discarding the precipitate obtained in the step (d); and (f) further processing the remaining extract of the steps (d) and (e) as a liquid-, a paste or a dry extract. An independent claim is also included for the extract of the leaves of sweet blackberry ( Rubus chingii var. suavissimus) comprising (in % based on dry material): water (4.64), protein (NX6.25) (2.79), fat (1.6), carbohydrate (73.61), sugar (19.1), glucose (9.85), fructose (9.25), sucrose (less than o.1), roughage (5.55), ash (11.81), sodium (647.2 mg/kg), an amino acid (4.3 mg/g), L-proline (2.1 mg/g), L-glutamic acid (0.04 mg/g) and rubusoside (18).