Patent Application
20210155718
The present invention relates to a novel process of bleaching babassu, preferably from species Orbignya phalerata.
Several species of babassu exist, including those from species Orbignya phalerata, the mesocarp of which is extracted and then transformed into babassu flour.
Babassu coconut has three layers, an outer fibrous layer (epicarp); an intermediate, fibrous, starchy layer (mesocarp); and an inner woody layer (endocarp) where the almonds are present. The shell comprises the group of three layers, ie., epicarp, mesocarp and endocarp, corresponding to approximately 93% of the total coconut, and weighing up to 300 grams. The mesocarp usually represents approximately 20% of the total weight.
Fresh mesocarp color resembles light cream and it can easily be reduced to powder. As it gets older, it gets woody stiffness and a reddish-brown color. When dried, upon being soaked in water, it has a latex-like texture being hardly ground or crushed.
Thus, the natural color of babassu flour varies from beige to brown, which restricts its use in cosmetic applications such as moisturizers, lotions and other applications. In cosmetic formulations in general, the flour color migrates to the final product, making standardization difficult and reducing its possible uses.
Some babassu bleaching processes have already been described. Japanese patent document number JPS62192308 relates to a cosmetic composition comprising purified babassu oil. While mentioning the possibility of oxidative bleaching, this document is intended is to purify and use the oil.
Therefore, there remains a need for an efficient and inexpensive process for bleaching babassu flour, more preferably from Orbignya phalerata mesocarp extraction.
The object of the present invention is a process for bleaching babassu mesocarp, preferably Orbignya phalerata babassu, which is extracted and processed into flour, comprising the following steps:
The use of basic hydrogen peroxide has been found to generate a large amount of foam in an exothermic reaction. Increased temperature causes the substrate, which has gelling characteristics, to form starch gel.
Thus, the process must also have its temperature monitored by an internal thermometer and use brine or ice water to keep the process running at approximately 24° C.
In addition to temperature control, an antifoam is also added to the process to prevent foaming, which would cause the reactor to overflow, making the process unfeasible. In a particular embodiment, antifoam is rich in polydimethylsiloxane.
Finally, the process of the present invention is also more cost effective as it performs an alcohol-free extraction, thus considerably reducing the cost with raw materials of the process.
The steps of the present invention may be modified in terms of their amounts and ratios depending on the substrate used.
In another embodiment of the present invention, the powder resulting from the process is also subjected to a micronization step, where the desired particle size can be controlled.
The following examples illustrate, but not limit, the particular embodiments of the present invention and demonstrate effectiveness of the resulting product.
Babassu starch powder (1 kg) was resuspended in (20 L) of water. Hydrogen peroxide and sodium hydroxide were added and the temperature controlled in the range of from 20° C. to 25° C. for 2 hours. Starch was filtered and washed with acidic water until a neutral pH was set. Starch was dried to 10% moisture.
Bleached babassu starch obtained in example 1 was assessed for its ability to absorb oil.
To a previously weighed centrifuge tube was added a mass of high oleic microalgae oil, bleached babassu starch and an additional amount of high oleic microalgae oil. It was stirred for 1.5 minute at a speed of 2650 rpm. After stirring, it was left to rest for 30 minutes and centrifuged at 3500 rpm for 30 minutes. After separating the oil (supernatant) and starch (precipitate) using a Pasteur pipette and a precision pipette, the tube was weighed with the starch and absorbed oil and the amount of absorbed oil was measured using gravimetric calculations. Analyzes were performed in quadruplicates and data and results are described in Tables 1 and 2 below.
The mean of the relative standard deviation of the results is 1.0556, with a relative standard deviation of 1.57%, so oil absorption capacity of bleached starch is 1.0556 gram of high oleic microalgae oil per gram of starch.
The following attributes of three moisturizing compositions comprising 0% (placebo), 1% and 3% bleached babassu starch prepared according to example 1 were evaluated. The chosen formulation is an oil in water emulsion of an usual body moisturizer formulation whose components are water, canola oil, glycerin, sodium acrylate copolymer, sorbitol, phenoxyethanol, benzoic acid, dehydroacetic acid, triolein, perfume, C10-30 alkyl acrylate crospolymer/acrylates, xanthan gum, tocopherol acetate, polyglyceryl-3 caprylate, disodium EDTA, sodium hydroxide, CI 17200, CI 15510, CI 42090. These attributes are described in the following table 3:
Table 4 shows means, standard deviations (SD) and Fisher's Least Significant Difference (LSD) t test results for each of the assesed attributes.
The results are listed in table 5 below, with the following intensity scores: low (0.0-2.0); medium-low (2.1-4.0); medium (4.1-6.0); medium-high (6.1-8.0); and high (8.1-10.0).
Since the main benefit of bleached starch is oil absorption and accordingly to provide a sensory improvement of the formula by providing improved dry touch and less tackiness, the standard attributes were:
Table 6 below shows attributes that outperformed a placebo composition (without bleached starch) as compared to compositions having 1 and 3% bleached starch.
Reduction in tackiness, improved dry touch and reduced residual and immediate oiliness were observed in both the 1% and 3% bleached starch formulas.
In applications having 3% starch, other attributes were also noticed: faster absorption, improved formation of a velvety film, lower spreadability and slippage, lower immediate and residual shine and lower residual greasy film.
| Number | Date | Country | Kind |
|---|---|---|---|
| BR102017016264-8 | Jul 2017 | BR | national |
This application is a national stage application, filed under 35 U.S.C. § 371, of International Application No. PCT/BR2018/050255, filed Jul. 25, 2018, which international application claims priority to and the benefit of Brazilian Application No. BR102017016264-8, filed Jul. 28, 2017; the contents of both of which as are hereby incorporated by reference in their entireties.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/BR2018/050255 | 7/25/2018 | WO | 00 |
