BR-102024017357-A2 - Vegetable burger made from corn grits, peas, soy, and vitamin B12 microparticles coated with native oat starch and maltodextrin 10 of

BR102024017357A2BR 102024017357 A2BR102024017357 A2BR 102024017357A2BR-102024017357-A2

Abstract

This invention, belonging to the technical sector of food products, aims to produce a vegetable burger based on corn grits, peas, and soy, as well as the production of vitamin B12 microparticles using native oat starch and maltodextrin simultaneously, in order to develop, as a derivative product, a vegetable burger enriched with vitamin B12 microparticles. The novelty of this invention lies in the use of new ingredients in the production of a meat analogue and a new encapsulant in the production of microparticles via spray drying. This invention demonstrates the optimization of formulations according to the specific characterization properties of each product.

Inventors

NICOLE GUIMARÃES LIMA
JOYCE MARIA GOMES DA COSTA
MONALISA PEREIRA DUTRA ANDRADE
DILTON MARTINS PIMENTEL
NATHÁLIA DE ANDRADE NEVES
VIVIANE GOMES DA COSTA ABREU
MARIA BETÂNIA FREITAS-MARQUES

Assignees

UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI
UNIVERSIDADE FEDERAL DE ALFENAS

Dates

Publication Date: 20260310
Application Date: 20240823

Claims (4)

1. VEGETABLE BURGER, characterized by containing corn grits, peas, soy, and microparticles of vitamin B12 coated with native oat starch and maltodextrin 10 DE.
2. VEGETABLE BURGER, according to claim 1, characterized by containing native oat starch and maltodextrin 10 DE in proportions of 82% and 18% respectively, as encapsulating material for vitamin B12.
3. VEGETABLE BURGER, according to claim 1, characterized by containing 73% corn grits, 17% peas and 10% soy.
4. VEGETABLE BURGER, according to claims 1 to 3, characterized by containing 1.9 mg of vitamin B12 microparticles added to an 80g unit of the vegetable burger.

Description

Field of invention [001] The invention pertains to the food processing sector and concerns the development of a vegetable burger based on corn grits, peas, and soy, containing vitamin B12 microparticles, which serve to protect the active compound against external agents such as light, humidity, and variations in pH and temperature. These microparticles are obtained through spray drying technology using native oat starch and maltodextrin 10 DE as encapsulating materials; their post-processing state is solid and powdered. The microparticles can be used as a food ingredient and employed in low-moisture, frozen, or lipophilic food matrices to ensure greater particle integrity during the shelf life of the final product. Fundamentals of the invention [002] Vitamin B12 belongs to the cobalamin family, and its nomenclature depends on the cobalt-linked radical. (González-Montana et al., 2020). [003] Through the Brazilian Food Composition Table (2017), it is possible to identify the concentration of vitamin B12 in foods, through the groups to which they belong. In general, raw, unprocessed meats have higher concentrations of vitamin B12, as do eggs and milk. However, the data emphasize the need to enrich foods that are not of animal origin, especially to meet the needs of vegan/vegetarian individuals and their respective subgroups, in order to guarantee a satisfactory supply of this micronutrient. [004] There is a growing number of people excluding animal products and derivatives from their meals, whether for ethical, religious, health, environmental and animal welfare reasons, or due to world hunger (Couceiro; Slywitch; Lenz, 2008). However, if the diet is not well balanced, vegetarians may develop deficiencies due to low intake of vitamin B12, vitamin D, riboflavin, iron, calcium, and zinc (Ribeiro, 2010). Vitamin B12 deficiency can cause damage to the body, including hematological, neurological, and cardiovascular disorders, as both this vitamin and folic acid are involved in various biochemical reactions, playing a fundamental role in the body's functioning (Paniz et al., 2005). [005] Vitamins can be sensitive to external agents such as temperature, oxygen, light, humidity, and pH, which can cause losses during food processing and storage. This degradation can occur even before the vitamins reach consumers (Dhakal; He, 2020; Correia; Faraoni; Pinheiro-Sant’ana, 2008). Given the above, the food industry tends to invest in the practice of repairing and preventing nutraceutical losses in food as a strategy to reduce the malnutrition of these nutrients (Li; González; Diosady, 2023). [006] Spray drying is commonly used to microencapsulate various compounds by promoting rapid evaporation through drying and generating microparticles surrounded by encapsulating materials that ensure protection (Rigon; Norena, 2016). [007] The encapsulating material acts similarly to a cell membrane, allowing the entry and/or exit of compounds. Protection and separation of the encapsulated material is the main function, but release is an important factor, as it is the result of stimuli caused in the microparticles (Suave et al., 2006). Studies have shown that the use of a mixture of polymers in the wall material leads to greater phytochemical stability than the use of a single polymer (Labuschagne, 2018). [008] Oats contain approximately 60% starch in the dry matter of the grain, and this starch is mainly located in the endosperm (Hoover et al., 1994). In contrast, lipids are also found in a significant concentration, being the most abundant non-carbohydrate compound found in oat starch. The presence of lipids may contribute to the low retrogradation of this starch (Punia et al., 2020; Zhou et al., 1998). [009] Another relevant aspect is that published studies on the use of oat starch have focused on non-food applications, such as pharmaceuticals, paper coating and cosmetics, so more studies on the incorporation of oat starch in food formulations may increase its use (KAUR et al., 2022). [0010] Starting from oat starch as an innovative compound in the production of microparticles, it is interesting that the combining compound is well established and with more frequent applications. Maltodextrin is a partially hydrolyzed starch, a material with wide use in food and pharmaceutical processing, effectively protecting nutrients and bioactives from oxidation and thermal degradation (SHISHIR et al., 2018). [0011] The food sector is geared towards sustainability issues, and a sustainable food system must provide sufficient nutritious food for all within limited natural resources. Plant-based foods and proteins are a recent and growing trend that aims to contribute to this challenge (Aschemann-Witzel et al., 2020). There are many consumer health benefits of meat analogues compared to meat, such as lower risks of cardiovascular disease, type 2 diabetes, and overall mortality (El Sadig; Wu, 2024). [0012] Most plant-based meat alternatives are good s