Jucara and Acai fruit-based compositions
View Patent ↗The present invention relates to stable, palatable, freeze-dried, fruit-based compositions. Specifically, the inventions relates to compositions of Açai fruit and Jucara fruit with high antioxidant capability and cyclooxygenase-inhibitory activity, and their uses. The invention further provides for methods of making stable, palatable, freeze-dried, fruit-based compositions from Açai fruit and Jucara fruit.
1. A method of making liquid açai product comprising the step of hydrating freeze-dried açai fruit pulp with a pharmaceutically acceptable carrier, wherein the freeze dried açai fruit pulp prior to being hydrated with the pharmaceutically acceptable carrier was frozen at a temperature of −5° C. or less, and has an anthocyanin concentration greater than 0.5 milligram per gram total weight and an ORAC FL value greater than about 350 micromole TE per gram total weight.
2. The method of claim 1 , wherein the pharmaceutically acceptable carrier comprises a water-based liquid.
3. The method of claim 2 , wherein the pharmaceutically acceptable carrier comprises water.
4. The method of claim 1 , wherein the method further comprises the step of adding ascorbic acid to the acai fruit pulp prior to freezing.
5. A method of making a liquid juçara product comprising the step of hydrating freeze-dried juçara fruit pulp with a pharmaceutically acceptable carrier, wherein the freeze dried juçara fruit pulp prior to being hydrated with the pharmaceutically acceptable carrier was frozen at a temperature of −5° C. or less, and has an anthocyanin concentration greater than 0.5 milligram per gram total weight and an ORAC FL value greater than about 350 micromole TE per gram total weight.
6. The method of claim 5 , wherein the pharmaceutically acceptable carrier comprises a water-based liquid.
7. The method of claim 6 , wherein the pharmaceutically acceptable carrier comprises water.
8. The method of claim 5 , wherein the method further comprises the step of adding ascorbic acid to the acai fruit pulp prior to freezing.
9. A method of making a liquid acai and jucara product comprising the steps of forming a mixture by combining freeze-dried acai fruit pulp with freeze-dried jucara fruit pulp, and hydrating the mixture with a pharmaceutically acceptable carrier; wherein the mixture prior to being hydrated with the pharmaceutically acceptable carrier was frozen at a temperature of −5° C. or less, and has an anthocyanin concentration greater than 0.5 milligram per gran total weight and an ORAC FL value greater than about 350 micromole TE per gram total weight.
10. The method of claim 9 , wherein the pharmaceutically acceptable carrier comprises a water-based liquid.
11. The method of claim 9 , wherein the pharmaceutically acceptable carrier comprises water.
12. The method of claim 9 , wherein the method further comprises the step of adding ascorbic acid to the mixture prior to freezing.