BOTANICAL EXTRACTS IN THE FOOD INDUSTRY
Synonymous with natural, plants and plant extracts are increasingly being integrated into food formulations, and can be found in the most variados tipos de produtos disponíveis no mercado.
plants and extracts
Plants and their extracts are everywhere; between natural food and healthy food, between ancestral remedies and modernism, natural products based on plants e ervas arouse great interest from European and North American consumers and their consumo is increasing, particularly in the contexto of food supplements.
Offering purified extracts is a way to add more value to certain products. But what are extracts?
Extracts are concentrated preparations of different possible consistencies obtained from dried vegetable raw materials, which have or have not undergone prior treatment (enzymatic inactivation, milling, etc.) and prepared by processes involving a solvent. This basically involves two steps in the manufacturing process: the separation of specific compounds from a complex medium (the drug, or part of the plant used, root, stem, leaf) using a solvent; and concentration, by more or less complete elimination of the solvents.
It is possible to traditionally define an extract by the ratio between the amount of drug treated and the amount of extract obtained. The key point of all the controversy is where is the border between a purified extract, the therapeutic vocation (an active) and an extract incorporated in some food or food supplement. An example is grapes and OPC (procyanidic oligomers contained in the skin and pits of grapes). This class of molecules has anticancer and antioxidant properties, recognized and widely described in the scientific literature and directly implicated in the famous French Paradox. These OPC are grape pomace extracts and are also natural dyes and technological aids. It is simply a subclass of grape polyphenols, that is, flavonoids, which are composed of six families of molecules, flavonones, flavones, flavonols, isoflavonoids,
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