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 varied types of products available on the market.
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 and herbs arouse grande interesse dos consumidores e seu consumo está aumentando, particularmente no contexto de suplementos alimentares.
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 envolvendo um solvente. 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 possível definir um extrato pela relação entre a quantidade de droga tratada e a quantidade de extrato obtido. O ponto chave de toda a controvérsia é onde está a fronteira entre um extrato purificado, a vocação terapêutica (um ativo) e um extrato incorporado em algum alimento ou suplemento alimentar. Um exemplo são as uvas e os OPC (oligômeros proantocianidínicos contidos na pele e nas sementes das uvas). Essa classe de moléculas tem propriedades anticancerígenas e antioxidantes, reconhecidas e amplamente descritas na literatura científica e diretamente implicadas no famoso Paradoxo Francês. Esses OPC são extratos de baga de uva e também corantes naturais e auxiliares tecnológicos. É simplesmente uma subclasse de polifenóis de uva, ou seja, flavonoides, que são compostos por seis famílias de moléculas, flavononas, flavonas, flavonóis, isoflavonoides,
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