FR2794346A1 - FORMULATION AND METHOD FOR THE PRODUCTION OF SPHEROIDS FROM A FERMENTED BEVERAGE OR A FERMENTED JUICE FOR EXAMPLE OF WINE - Google Patents

Abstract

The spheroids absorbable by the human body based on fermented drink or fermented juice, for example wine, are obtained by a process comprising the following steps: - obtaining a concentrate, a dry extract or a dry residue of fermented drink or juice fermented by evaporation; - preparation of a titrated intermediate technical solution from this extract or dry residue; - humidification by this titrated solution of an absorbent and adsorbent substance; - granulation of the paste; - extrusion of this wet paste at a temperature of the order of 30 ° C.; - spheronization of the resulting filamentary extrudates; - drying of the spheroids at a non-destructive temperature of the absorbed substances; and- calibration of dry spheroids. This invention relates to the field of natural active ingredients, nutrients and that of food supplements.

Description

1i 2794346 Formulation and method for producing spheroids from

  a fermented drink or a juice fermented by

example of wine.

  The invention relates to a process for the manufacture of spheroids, in particular microspheres, from the dry residue or from a dry extract or from a liquid concentrate of a fermented drink and more particularly from wine, in particular red wine, but also from a fermented juice, for example sauerkraut juice. It also relates to the formulation of a galenical form corresponding to spheroids in particular based on wine prepared according to this process,

  intended for regular oral administration.

  Cardiovascular diseases are

  responsible for 50% of mortality in the West.

  However, if we study the geographical distribution of these diseases, we observe significant differences between the inhabitants of Mediterranean countries such as Italy or France and those of northern European countries such as Finland or Scotland. Although the consumption of fat is approximately the same, the incidence of cardiovascular diseases is much lower in the countries of the south. According to a generally accepted hypothesis, this phenomenon, called "French paradox", is linked to lifestyle and in particular to a regular consumption of red wine in

moderate amount.

  In addition to the vasodilating effect of fermentation alcohol, red wine contains substances

  biologically active beneficial to health.

  These are compounds producing an antioxidant and vasorelaxing effect which act as a preventive or curative on the cardiovascular system, but also in general on the metabolism of

all cells.

2 2794346

  For example, the anti-radical and / or antioxidant properties of flavonoids and certain tannins that it contains, in particular red wine, delay cell aging and help prevent atherosclerosis and coronary artery disease by delaying their

  beginning and slowing their progression.

  Atherosclerosis is the main pathology that causes cardiovascular disease. Biologically active products of red wine have a direct effect on blood vessels which can

  generate protective action against these diseases.

  This action is due to the remarkable and sought-after anti-atherogenic properties of certain compounds present in red wine, in particular the polyphenolic compounds supposed to act at the level of the internal wall of the vessels and to fight against several

  phenomena leading to atherosclerosis.

  Thanks to their antioxidant properties, the polyphenols in wine inhibit the oxidation of low density lipoproteins with better

  results than vitamins E or C or their combination.

  They also inhibit the adhesion of monocytes to endothelial cells, as well as the proliferation of smooth muscle cells, which they alter

increases mobility.

  The polyphenolic compounds in wine also have a direct vascular relaxing effect, since they stimulate the production of nitric oxide by

endothelial cells.

  It has been shown that procyanidolic oligomers cause a slowing down of cell aging by stimulating the production of vitamin E and by releasing the chemical mediator which is the nitric oxide present in the latent state in

the organism.

  Various other substances not always good

  known act in synergy with those indicated above

3 2794346

  above to effectively fight free radical damage to slow down the accelerated aging of cells and the body

whole human.

  The various studies carried out on the beneficial properties of wine against cardiovascular diseases show results strongly dependent on the quantity of wine absorbed daily and appearing in the form of "J" curves. Regular consumption of a small quantity of wine improves the value of the biological parameters linked to the risks of cardiovascular diseases. But when the quantity of wine consumed increases, the beneficial effect decreases. In the event of excessive consumption, the wine becomes harmful, the parameters becoming less good than those of a sober person. It is therefore very important to be able to limit and precisely measure the amount of

wine absorbed daily.

  All of these properties have been widely stated and described in the medical literature,

  pharmacological and in various patents.

  PCT application N W098 / 41195 COVENTRY GROUP describes a nutritional supplement based on flavonoids

  intended to promote good cardiovascular health.

  The French application published under No. 2651132 shows the importance of flavonoids biochemically

  active as cell protection agents.

  Wine, especially red wine, therefore brings many health benefits. However, he

  also has many disadvantages.

  The wine contains an amount of alcohol deemed already important, which obviously leads to problems of drunkenness, dependence and alcoholism if it is not consumed in moderation. The presence of alcohol can also cause health problems or be inadvisable for some people, for example

4 2794346

  under medical treatment or exercising a risky profession. In addition, even when consuming wine in moderation, it is not easy for the user to measure out exactly the quantity of wine that is most effective in improving their health, the action of substances

  active highly dependent on the amount absorbed.

  In addition, wine is a substance containing a significant caloric content. Its consumption can also be discouraged in the context

of a low-calorie diet.

  From a practical point of view, regular consumption of a small amount of wine also poses a number of problems. The consumer must buy and be able to store a large volume of wine at home, which is expensive and cumbersome. Wine being a fragile substance, it also requires

  special storage conditions.

  The consumer must be able to take wine if he travels for professional or leisure reasons. This constraint is further aggravated by the fact that wine is generally packaged in glass bottles,

  fragile and unsuitable for transport.

  The recommended amount to consume each day is low, the opened bottle of wine should be kept long enough. It is then even more difficult to transport it, but also to preserve it. Indeed, the taste qualities of wine can deteriorate and cause the waste of a

part of the contents of the bottle.

  The general aim of the invention is to allow everyone to enjoy the benefits of wine, in particular red wine, without suffering the disadvantages, in particular those linked to the absorption and effects of alcohol. This goal also covers the benefits of other substances from drinks or juices

2794346

  fermented such as for example fermented milk, juice

sauerkraut and many others.

  The invention makes it possible to significantly concentrate the active principles and the beneficial substances in a reduced volume, which makes it possible to avoid the absorption of the large quantity of liquid having the same effectiveness. Furthermore, the taste

  nice of some juices is totally masked.

  To this end, the present invention relates to a process and to the product resulting from the implementation thereof which makes it possible to change and fix on an absorbent and adsorbing support the beneficial substances of wine and fermented juices with a concentration exceptional, high yield and

  speed of absorption by the human body improved.

  The general inventive idea consists in producing an extract or a dry residue of wine, in particular of red wine, in putting this extract or this dry residue in metered solution so as to form a titrated intermediate solution and to fix it on an absorbent material and adsorbent, while keeping active substances with the desired properties. The solid paste is then treated and shaped to give it a physical form suitable for consumption by the oral route. The preferred geometric physical form is that of microspheres called spherules or spheroids. After oral absorption of the product, a rapid release of the substances takes place in the stomach, giving this dosage form a high bioavailability. Indeed, the gastric liquid enters the microcavities of the absorbent and adsorbent material and extracts by leaching the product which it carries. All the active ingredients are generally released in half an hour. This release is controlled and reproducible. This exceptional bioavailability makes this product original and of great

6 2794 346

  effectiveness in preventive and curative medicine.

  Advantageously, the spheroids according to the present invention make it possible to consume the beneficial active substances of wine and fermented drinks or juices without absorbing alcohol, and are also

very low in calories.

  The microspheres according to the present invention are practical and easy to use. They can be stored without precautions or special care and are easily transportable because they are

  light, space-saving and not very fragile.

  Another advantage of the process according to the invention is to allow a precise dosage of the active principles relative to the equivalent amount of wine and thus to allow the obtaining of spheroids collected in the form of capsules or capsules equivalent to a determined and reproducible amount of wine. It is therefore easy for the user to regularly take the most effective amount of active ingredient to reduce his risk of

cardiovascular illnesses.

  The process according to the present invention can be applied in the same way to any other fermented drink or juice, such as, for example, sauerkraut juice or fermented milk, from which one would like to extract and consume the active substances or the beneficial products. The first step of the process according to the invention consists in preparing an extract, a liquid or dry concentrate or a dry residue of the fermented drink or of fermented juice. According to a preferred embodiment, a dry residue of red wine is prepared by carrying out an accelerated evaporation of the water and of the alcohol which it contains. The temperature remains however at a controlled level so as not to deteriorate the beneficial active substances contained

in wine.

7 2794346

  This extract, this concentrate or this dry residue is redissolved in a determined quantity of a liquid to constitute a so-called intermediate technical solution. This liquid can for example be composed of water, alcohol or a mixture of water and alcohol in any proportion depending on the solubility of the extract or the residue. Preferably, an alcohol / water mixture is used, the alcohol level of which is between 12 and 15, and preferably between 12 and 13. The solution is titrated and contains a determined quantity, for example of residue powder from the

  fermented drink chosen for example red wine.

  This intermediate technical solution is used to moisten and granulate a substance or a mixture of pulverulent substances. These substances must have the strongest possible absorbing and adsorbing capacity with respect to the intermediate technical solution. They can thus retain and fix as many active wine compounds as possible in and on their surfaces and in their microcavities. To do this, substances are used, alone or in combination, of the natural or synthetic polymer type. They can correspond to raw materials used in pharmacy, in dietetics, in food, such as, for example, microcrystalline celluloses, microfine celluloses, starches, modified starches and various polysaccharides. To produce spheroids based on red wine according to the present invention, microcrystalline cellulose or any other derivative with high absorbent and adsorbent power is preferably used. The intermediate technical solution serves as a liquid vehicle for transporting and depositing the active substances to the core of the substance

8 2794 346

  absorbent, in the microcavities of cellulose

microcrystalline for example.

  The wetting of the absorbent and adsorbent substance by the intermediate technical solution makes it possible to mix it in order to obtain a homogeneous and malleable paste which can undergo the following stages of the process, that is to say an extrusion and a spheronization. Extrusion and spheronization constitute a relatively complex association of operating techniques used in particular for the preparation of pharmaceutical products in the form of small spheres or spheroids. The manufacturing process consists in humidifying (granulating) a pulverulent mass using an aqueous or non-aqueous liquid, then in extruding this wet mass through a die with calibrated orifices, then in making the extruded product spherical (spheronizing) . During the extrusion process, the moistened mass is compacted and transformed by stretching into compact filaments of generally cylindrical and defined section called extrudates. To obtain spheroids, these extrudates are placed in a cylindrical device containing in its lower part a disc rotating at variable and controlled speeds, called spheronizer. Under the effect of the centrifugal force exerted by the controlled rotation of the rotating disc, the extrudates fragment regularly, then turn into

  spheres by a rolling-binding effect.

  To be able to undergo this process, the moistened mass must demonstrate a specific and controlled degree of plasticity to allow the process

  of extrusion and spheronization to occur, that is,

  that is, to first deform the moistened mass and then transform it into extrudates, then into spheroids. Obtaining a mass that is suitably moistened to correspond to the

9 2794 346

  specific plasticity necessary for the proper functioning of the extruder and for the production of extrudates convertible into spheroids, requires choosing substances generally in powder form, having an ability to absorb and adsorb controlled and controlled quantities of aqueous or non-aqueous liquids d humidification. In the same way, a ratio between the quantity of humidifying liquid and the quantity of powder is to be determined in order to obtain the plastic mass suitable for the extrusion, then spheronization operation. It has been observed that the possibility of transforming the extrudates into spheroids of homogeneous sphericity, of regular granulometry previously defined, depends as much on the plastic characteristics of the extrudates, therefore on the plastic characteristics of the humidified mass, as on characteristics linked to the spheronization operation. proper, i.e. the speed of rotation of the rotating disc and the

duration of its rotation.

  To obtain a mass of plasticity compatible with the techniques of extrusion and then spheronization, the mass of adsorbent and absorbent substance must be moistened with an amount of liquid between fifty and two hundred and fifty percent of the mass to be humidified. It has been observed that outside these limit values, the moistened mass does not have the plasticity characteristics required for the proper functioning of the extruder, that is to say that the mass is too fluid and does not allow the extrudates to be obtained, or that the mass is too dry, leading to overheating of the mass and of part of the apparatus during extrusion. According to a characteristic of the invention, to obtain a suitable plasticity when the absorbent and adsorbent substance consists of

2794346

  microcrystalline celluloses, the quantity of intermediate technical solution, used as humidification liquid, must be between ninety and one hundred and fifty percent of the quantity of microcrystalline cellulose used. A particular feature of the invention consists in preparing spheroids using a mass of microcrystalline cellulose substantially equal to the mass of intermediate technical solution. Determining this ratio makes it possible to prepare spheroids with a particle size between 500 microns and 1,000 microns, for a yield of at least

  minus 95 percent of the mass of the spheroids produced.

  In this case, the extruder die has orifices 800 microns in opening diameter and 800 microns in length (thickness of the die). It is essential for the characteristics of the spheroids that the ratio between the diameter of the orifices and their length is substantially equal to one. In this case, the extrusion speed is 100 rpm for a GABLER or other twin-screw extruder device. The spheronization cycle for a GABLER type spheronizing apparatus 60 cm in diameter or other is ten minutes long. It is characteristic to emphasize that the duration of spheronization is broken down into two essential phases: a phase at the speed of rotation of 740 rpm with a duration of at least nine minutes, and a terminal phase at the speed of 500 rpm a length

additional to ten minutes.

  The spheroids are then dried at a

  temperature not exceeding 40 C.

  The process according to the invention makes it possible to obtain spheroids very concentrated in active principles of

  fermented drinks or juices including red wine.

  This very high content is made possible by the use of very high absorbent and adsorbent substances with respect to aqueous solutions 11i or 2794346 or in particular of the solution

intermediate technique.

  To facilitate consumption by consumers of the spheroids according to the invention, these spheroids are shared and grouped together to constitute doses of one

  determined quantity corresponding to an oral intake.

  These doses are, for example, packaged in gelatin capsules called capsules. The spheroids can be dosed and advantageously distributed in volume and weight so that each capsule contains an amount of extract or wine residue strictly corresponding to a standardized glass of wine, that is to say a capacity of 8 cl. Consumers can thus very easily and reproducibly respect a dosage corresponding to the quantity of active ingredient most favorable for their health which has been statistically determined and fixed at

  two standard glasses of wine per day.

  The invention makes it possible to produce spheroids devoid of energetic sugars, such as for example

  sucrose, and therefore low in calories.

  The spheroids are freed by moderately warming up before conformation and by maintaining this temperature until all volatile liquid and especially the alcohol contained in the intermediate technical solution have dried. They therefore contain intact all the active substances initially present in the residue or dry extract of wine. This characteristic is obtained without significant rise in temperature not exceeding or 40 C. The degradation of the compounds is thus avoided

wine assets.

  The following examples will help better

understand the invention.

12 2794346

Example 1

  Use of a powder or an extract of wine.

  A detailed example of the process will be described below, taking as an example a fermented drink.

Red wine.

  We proceed to obtain a liquid concentrate or a liquid or dry extract or dry residue

1,000 liters of red wine.

  The dry residue is obtained by accelerated evaporation by heating to temperatures compatible with the maintenance of the properties of the substances contained. This quantity of 1,000 liters of wine is reduced to a dry residue of 1 kg. This wine powder is returned to a liquid medium using an intermediate technical solution, for example water-alcohol, titrated so as to guarantee the final dosage and to serve as

  liquid vehicle during the wetting phase.

  An appropriate amount of microcrystalline cellulose powder is then wetted with this solution in suitable proportions making it possible, for example, to obtain in a capsule

  the equivalent in active ingredients of a glass of wine.

  The dough obtained is then extruded through a microgrid to give a quantity of filaments

  calibrated, for example between 0.3 and 0.7 mm.

  These filaments are then spheronized until beads or microspheres are obtained and then suitably dried at a so-called mild temperature, that is to say slightly above the ambient temperature, to obtain dry spheroids calibrated to a diameter.

between 0.3 and 0.7 mm.

  We then proceed to packaging in

  capsules according to the desired dosages.

13 2794346

Example 2

  Use of fermented sauerkraut juice.

  We take a quantity of fermented sauerkraut juice, that is to say juice leaving the mass of chopped cabbage when it is in progress or at the end

of fermentation.

  A concentration of this liquid is prepared on site for later use. A solution is then prepared in an appropriate ratio allowing the mechanical treatment of the material

absorbent after wetting.

  As the solvent, pure water or a suitable intermediate technical liquid is chosen.

  measured so as to be able to guarantee the final dosage.

  This solution is then wetted with a suitable quantity of an absorbent and adsorbent material, for example microcrystalline cellulose powder in precise proportions. The dough obtained is then extruded through a microgrid to give a quantity of filaments

calibrated.

  These filaments are then spheronized until microbeads or microspheres are suitably dried at a so-called mild temperature.

  that is to say slightly above the atmosphere.

  We then proceed to packaging in

  capsules according to the desired dosages.

14 2794346

Claims (13)

  1. Process for the preparation of spheroids absorbable by the human body from a fermented drink or fermented juice, in particular from wine, characterized in that one: - prepares a liquid concentrate, a dry extract or a dry residue from the fermented drink or fermented juice; - forms a titrated intermediate technical solution from this concentrate, this extract or this dry residue; - uses this titrated solution to moisten an absorbent and adsorbent substance or a mixture having these properties; - granulates the dough thus obtained; - Extruding this wet paste at a temperature below 40 C; - spheronizes the resulting wire extrudates; - dries the spheroids at a temperature which does not destroy the absorbed substances; - calibrate dry spheroids; - these spheroids are grouped together in individual packages. 2. Process for the preparation of spheroids according to claim 1 characterized in that the fermented drink used is from or is composed of Red wine.   3. A method of preparing spheroids according to claim 2 characterized in that a dry residue of red wine is prepared by evaporation by heating it to temperatures compatible with the   maintenance of the properties of the substances contained.   4. Process for the preparation of spheroids   according to any one of the preceding claims   characterized in that the solvent used to make the intermediate technical solution is a mixture water and alcohol. 2794346   5. A method of preparing spheroids according to claim 4 characterized in that the solvent used to make the intermediate technical solution is an alcohol / water mixture whose alcoholic degree is between 12 and 13. 6. Process for the preparation of spheroids   according to any one of the preceding claims   characterized in that the absorbent and adsorbent substance is a mixture of natural polymers or synthetic.   7. Process for the preparation of spheroids   according to any one of the preceding claims   characterized in that the absorbent and adsorbent substance is composed of one or more substances chosen from the group consisting of microcrystalline celluloses, microfine celluloses,   starches, modified starches and polysaccharides.   8. Process for the preparation of spheroids   according to any one of the preceding claims   characterized in that the absorbent substance and   adsorbent is composed of microcrystalline cellulose.   9. Process for the preparation of spheroids   according to any one of the preceding claims   characterized in that the dry spheroids are calibrated   to have a diameter between 0.3 and 0.7 mm.   10. Spheroids characterized in that they result from a formulation from concentrate, residue or dry extract of a fermented drink or a fermented juice and that they are obtained by the implementation of the process claimed in any of previous claims.   11. Spheroids according to claim 1 or 10 characterized in that they are grouped in the form of individual administered doses corresponding to a   oral intake of specified amount.   12. Spheroids according to claim 11, characterized in that they are grouped in 16 2794346 capsules or capsules.   13. Spheroids according to claim 11 or 12 characterized in that a dose corresponds to the amount of active ingredients contained in a glass of standardized wine.