Tart Cherry Extract Stabilization via Rosmarinic Acid Complexation
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Solution Overview
Problem
Tart cherry anthocyanins are unstable and have limited oral bioavailability, necessitating alternative extraction processes that enhance their properties.
Innovation Solution
Combining tart cherry extract with rosmarinic acid extract to protect anthocyanins from degradation, thereby improving their bioavailability and efficacy, through a process involving extraction, filtration, acidification, and homogenization with stabilizers, thickening agents, and emulsifiers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If tart cherry extract is prepared using conventional extraction processes, then anthocyanins are obtained, but they are unstable and have limited oral bioavailability
Solution Approach 1:
The patent combines tart cherry extract containing anthocyanins with rosemary extract containing rosmarinic acid to create a composite extract composition. This composite structure provides mutual protection where rosmarinic acid stabilizes anthocyanins against degradation while the anthocyanins provide antioxidant protection, thereby simultaneously improving both stability and bioavailability of the anthocyanins
Solution Approach 2:
Rosmarinic acid acts as an intermediary protective agent that mediates between the anthocyanins and degrading environmental factors (oxygen, light, heat). The rosmarinic acid molecules form a protective complex around the anthocyanins, preventing direct exposure to degrading conditions and thus enhancing both stability and bioavailability
2Ease of manufacture
If tart cherry extract is prepared using conventional extraction processes, then extraction is simple, but the extract lacks sufficient stability and efficacy
Solution Approach 1:
The patent merges two separate extraction processes (tart cherry extraction and rosemary extraction) into a single integrated manufacturing process. The extracts are combined in a defined sequence: tart cherry extract is prepared first, then rosemary extract is added and mixed. This merged approach maintains manufacturing simplicity while significantly enhancing product stability and efficacy through the synergistic interaction between anthocyanins and rosmarinic acid
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 process stabilizes anthocyanins, enhancing their bioavailability and efficacy, resulting in a more effective tart cherry extract composition for nutraceutical and pharmaceutical applications.
Implementation Method 1
extracting pulverised tart cherries with an aqueous alcohol solution
Implementation Method 2
extracting pulverised tart cherries with an aqueous alcohol solution
Implementation Method 3
evaporation of the extract solution to obtain a concentrated tart cherry extract
Implementation Method 4
subjecting rosemary to hot water extraction
Implementation Method 5
subjecting rosemary to hot water extraction
Implementation Method 6
acidification of the extract solution to obtain a rosmarinic acid precipitate
Implementation Method 7
subjecting the mixture to homogenisation
Implementation Method 8
By complexing the anthocyanins extracted from tart cherry with rosmarinic acid from rosemary, the anthocyanins are protected from degradation
Data Source
AI summary
This invention relates to a process for preparing a tart cherry extract composition by combining a tart cherry extract with a rosmarinic acid extract. Related compositions and methods are also provided.