Technical Field of the Invention

The invention relates to a consumable antiviral functional food containing chocolate, quercetin, bromelin, fruit puree and fruit pieces. The functional food that is the subject of the invention contains chocolate, quercetin, bromelin, cranberry puree, pineapple pieces and in addition to these, apple peel or red grape pieces or red grape juice. This functional food is beneficial for health and thanks to its antiviral effects, it is used as a contribution to the strengthening of the immune system for COVID-19.

State of the Art

Coronaviruses are a diverse family of viruses that can cause infection in both humans and animals. Several types of coronaviruses can cause mild upper respiratory illness in humans, while viruses such as SARS-CoV and MERS-CoV can cause more serious respiratory illnesses. Coronavirus disease 2019 (COVID-19) is an infectious disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). The first case was found in Wuhan city of Hubei province of China, in December 2019. It has continued to spread since then, causing an ongoing pandemic. SARS-CoV-2 infection causes a respiratory disease called COVID-19. Covid-19 shows symptoms in relation to potentially serious complications such as breathing difficulties and pneumonia. For COVID-19 disease, antiviral drugs based on favipiravir material are given. In addition, to relieve symptoms, painkillers, antipyretic drugs and vitamin supplements are administrered. If respiratory distress develops in the patient, methods such as oxygen therapy, cortisone and anti-cytokine drugs, plasma therapy, ECMO are applied along with hospital follow-up. COVID-19 disease presents its effect more when the immune system is weakened. Therefore, foods that will strengthen the immune system should be consumed. The nutrients required to fight infections are vitamins A, C, D and E, selenium and zinc minerals. It is recommended to consume oily seeds such as walnuts, almonds, hazelnuts, which are sources of zinc, sources of vitamin C, seasonal vegetables, and fruits, and flavonol sources such as green tea, muscat grapes, dark chocolate, and blueberries. The richest food sources of quercetin, which is one of the powerful antioxidants are; onions, apples, grapes, strawberries, citrus fruits, cherries, broccoli, capers, buckwheat, green leafy vegetables, nuts and black tea. Quercetin, which is a natural product, has been identified as a reasonably potent inhibitor of 3CLpro (the main protease enzyme highly conserved among coronaviruses), an enzyme of the SARS-CoV-2 virus [1],

Quercetin is a 3,3',4',5,7-pentahydroxyflavone with five hydroxyl groups. It belongs to the class of flavonols that cannot be produced in the human body. Quercetin is one of the most widely used bioflavonoids for the treatment of metabolic and inflammatory disorders. Sources of quercetin include fruits such as apples, plums, mangoes, blueberries, cranberries, red grapes (especially citrus fruits), and green leafy vegetables as well as many seeds, buckwheat, nuts, olive oil, honey, beans, lettuce, onions, broccoli, green tea and red wine. Quercetin, a flavonol, is abundant in foods (especially onions). The most important task of quercetin is to speed up the metabolism. The amount of quercetin taken from vegetables and fruits in the daily diet has been shown as 25-40 mg. The recommended dose is in the range of 250-500 mg per day in order to increase antioxidant efficiency and to be more effective in preventing diseases [2], Quercetin is the most studied member of the flavonoid family and is also one of the most prominent dietary antioxidants. As a result of the research titled “The Effect of Quercetin Application on Exercise, Free Radical and Antioxidant Enzyme Levels”; it has been determined that quercetin intake has a performance-enhancing effect by inhibiting the lactate level in exercise, has a protective effect against free radicals by reducing the amount of Malondialdehyde (MDA), the end product of lipid peroxidation, and strengthens the antioxidant defence systems of the cell by causing an increase in antioxidant enzyme levels (SOD, CAT, GPx, GST) [3], However, absorption from the small intestine alone is as low as 25%. The important factor in increasing absorption is the presence of sugar in the environment. However, there are also studies showing that the amount of fat in the diet increases its oral bioavailability. It has also been shown that blood quercetin levels remain high for longer on a high-fat diet. “Quercetin and Vitamin C: In the study titled 'An Experimental, Synergistic Therapy for the Prevention and Treatment of SARS-CoV-2 -Associated Disease", it is mentioned that it prevents infection through polymerase, protease, and DNA gyrase suppression. With this property, it prevents the virus from adhering to the body or suppresses its replication in the body and stops the progression of the disease [4],

Bromelin enzyme, which is a mixture of bromelin A and B, the proteolytic enzymes of pineapple, is an enzyme that breaks down proteins and facilitates digestion and is supportive in eliminating infections. At the same time, data from test-tube and animal studies suggest that bromelin may also be effective in killing some viruses and bacteria [5], Some studies show that the use of bromelin along with quercetin increases the effect of each other. Bromelin is mostly found in pineapple fruit and is widely used as a food supplement for its antibacterial, anti-inflammatory and antithrombotic effects. The usual dose of bromelin is 40 mg taken 3 or 4 times a day. Pineapple products are commercially available in liquid, tablet, and capsule dosage forms. Most products contain 500 mg of bromelin; manufacturers recommend a dose of 500 to 1 ,000 mg per day [6],

Apple fruit contains antioxidants and strengthens the immune system and protects the body against diseases. Apple peels are a powerful antioxidant that protects the heart health and against the cancer. In addition, other flavonoids and vitamins C support immune system. The phenolic compounds found in apple peels protect against many diseases as well as the harmful ultraviolet light of the sun. Red fruits such as pomegranates, grapes, raspberries and blueberries are also very good sources of antioxidants. These fruits are, like vitamin C, very effective in protecting against diseases by contributing to the strengthening of the immune system. Cranberries are rich in vitamins and minerals. They contain vitamins A, C, carotene, thiamine, riboflavin, niacin, calcium, magnesium, phosphorus, copper, sulphur, iron and iodine. With its strong antioxidant properties, cranberry helps solving immune system problems, especially colds and flu, and strengthens immune system [7],

Cocoa, which was also used in medical drug treatment in the past, has been reported to have positive effects on endothelial function, blood pressure, insulin resistance and platelet function in current studies. Cocoa is very rich in polyphenols, especially flavonols. Consuming 2 grams of cocoa a day, through products containing cocoa, can provide protection from cardiovascular diseases. Chocolate is a product obtained by preparing and moulding in accordance with the technique with the addition of cocoa, cocoa butter, sugar, optional milk or milk powder, seasonings and additives. Chocolate is among the best sources of polyphenols that can contain phenolic conversion products. The amount of polyphenols found in 10 grams of dark chocolate varies between 120 and 150 milligrams. According to the oxygen radical absorbance capacity (ORAC) data, chocolate, as a whole food, has a strong antioxidant capacity compared to other phytochemical-rich foods such as blueberries, strawberries, and garlic.

In the study of enriching the functional properties of white chocolate using cranberry, spinach, and pollen powders in the prior art, it is mentioned that phytochemicals such as phenolic substances and antioxidants in the content of fruits and vegetables play an important role in creating functional foods [8], It is seen that extracts, pulps and seeds of various fruits, vegetables and spices are used in studies to increase the functionality of cocoa products. The aim of almost all of the mentioned studies is to increase the antioxidant content and activity of chocolates to which fruit, vegetable and spice-based products are added [9],

Patent application no LIS2011177174A1 mentions a food containing powdered freeze- dried fruit/juice, cocoa butter, milk, and sugar. The process and method described herein is to produce a healthy cocoa butter-based confectionery while reducing the fruit component to a particle size smaller than the tongue can detect.

Due to problems such as the limitations and inadequacies of the solutions in the current technique, the fact that the supplements and vitamins that contribute to the strengthening of the immune system are not preferred by the elderly and children due to taste and smell, the existing functional foods do not have enough antiviral effects, there is a need to develop a sweet functional food that contributes to the strengthening of the immune system against COVID-19 disease, has antiviral and antioxidant properties, is rich in fruit content and is easily accessible.

Brief Description and Aims of the Invention

The invention relates to a consumable antiviral functional chocolate containing chocolate, quercetin, bromelin, fruit puree and fruit pieces. Said functional chocolate contains 25-80% total cocoa dry substance by weight. Said functional chocolate may have milk or bitter properties.

The first aim of the invention is to produce a functional food with a high antioxidant capacity against COVID-19 disease and a feature that contributes to the strengthening of the immune system. Thanks to its quercetin, bromelin and fruit contents, it contributes to the antioxidant effect and strengthening of the immune system.

Another aim of the invention is to increase the contribution to the strengthening of the immune system created by quercetin by using quercetin and bromelin together. Bromelin facilitates the absorption of quercetin in the intestine and makes it more effective in the immune system. Quercetin and bromelin are used together, especially as a contribution to healthy respiratory functions and strengthening the immune system.

Another aim of the invention is to obtain a chocolate with high nutritional value by using the substances with antioxidant, antiviral properties and contributing to the strengthening of the immune system as a filling material, without being subjected to heat treatment. Quercetin, bromelin, fruit puree and fruit pieces are added as filling material after conching during chocolate production. In this way, the ingredients are not exposed to heat treatment and do not lose their properties.

Another aim of the invention is to preserve the effect of quercetin in food. The absorption of quercetin is increased in the presence of sugar. In addition, quercetin remains elevated in the blood for a long time in the presence of fat. With the use of sugar and cocoa butter in the invention, the contribution of quercetin to the strengthening of the immune system is used in the most effective way.

Another aim of the invention is to present the substances or supplements that contribute to the strengthening of the immune system in an easily accessible way with chocolate, which is a food that is generally loved, consumed frequently and gives a feeling of happiness. With the invention, the content of chocolate, which has an important place in consumption habits and is easy to reach from places such as markets and neighbourhood grocery stores, is enriched and made more accessible than other vitamins and supplements.

With the invention, a sweet food that contributes to the strengthening of the immune system against COVID-19 disease, has antiviral and antioxidant properties, is rich in fruit content and is easily accessible is provided. Detailed Description of the Invention

The invention relates to a consumable functional chocolate containing chocolate, quercetin, bromelin, fruit puree and fruit pieces. Said functional chocolate may be a dark and milk chocolate that contains 25-80% total cocoa dry substance by weight. Functional chocolate, which contributes to the strengthening of the immune system, comprises various internal stuffing additions. This stuffing addition defines the stuffing and optional flavour additive and is explained in detail below.

Functional chocolate that is the subject of the invention comprises, as a stuffing compared to the final product, 10-20% apple peel pieces or red grape pieces by weight, 10-20% pineapple chunks by weight, 5-10% by weight cranberry puree, and in addition to the aforementioned fruit content, 0.25-0.5% by weight of quercetin by weight and 0.15-0.25% bromelin by weight. The quercetin and bromelin added here should be considered separately from the quercetin and bromelin contained in the fruits. The functional chocolate that is the subject of the invention comprises quercetin and bromelin, both from fruit ingredients and added in powder or extract form. Functional chocolate may comprise antiviral hazelnuts, marzipan, mint extract, pomegranate, orange peel or blueberry as flavour additives.

The functional chocolate disclosed within the scope of the invention may be dark or milk chocolate. According to the Turkish food codex, dark chocolate should contain at least 35% cocoa dry substance and milk chocolate should contain at least 25% cocoa dry substance compared to the final product. In particular, milk chocolate contains 25- 30% cocoa dry substance and dark chocolate 50-80%.

In addition to the quercetin and bromelin present in fruits (pineapple, apple peel, red grapes), quercetin and bromelin are also added to the functional chocolate content in extract or powder form. Hazelnut, marzipan, mint essence, pomegranate, orange peel or blueberry are optionally added to contribute to the flavour and antiviral effect.

The invention, which comprises 250-500 milligrams of quercetin in extract or powder form for 100 grams of chocolate, contributes to the strengthening of the immune system. Bromelin, which is added in extract or powder form in the range of 150-250 milligrams for 100 grams of chocolate, shows a synergistic effect with quercetin, in addition to its effects on the immune system when used alone. Concomitant use of quercetin and bromelin strengthens immune system by increasing the antiviral effect. Cranberry puree containing high amounts of quercetin and vitamin C is used in the final product at a rate of 5-10% by weight. The antiviral activity of cranberry puree is high, and it is used as a prophylactic in the prevention of viral diseases with quercetin and to contribute to the recovery in respiratory system diseases. Pineapple, which already contains bromelin A and B proteolytic enzymes, is used in the end product in the range of 10-20% by weight in present invention and increases the antioxidant capacity of the invention. Adding the apple peel containing quercetin, which is used at a rate of 10-20% by weight, into chocolate contributes to the increase of antioxidant capacity and strengthening of the immune system. As an alternative to apple peel, red grape pieces or red grape juice containing antioxidant flavonoids and quercetin can be used in the content of functional chocolate for its antiviral effect and contribution to strengthening the immune system.

Some ingredients are added to the functional chocolate content to increase antiviral effectiveness and add flavour. Hazelnut or almond, rich in zinc mineral, as one of these ingredients, is used as an immune booster against viruses, bacteria and the diseases that may occur as a result, and therefore as a contribution to the strengthening of the immune system against COVID-19 disease. Orange peel, which is a source of vitamin C and contains essential oils, strengthens the antiviral effect. The pomegranate fruit contains vitamins C, B6 and B12, and it strengthens the immune system, especially with vitamin C. Thanks to its antimicrobial properties, peppermint oil is effective in strengthening the immune system. Cocoa, on the other hand, provides an antiviral effect against COVID-19 disease by containing biologically active components with broad-spectrum antimicrobial activity, including an inhibitory effect on influenza virus infection. Blueberry fruit contains high levels of vitamin C and quercetin and contributes to the strengthening of a strong immune system. All the flavour additive ingredients mentioned above can be added as an alternative to the functional chocolate of the invention.

Functional milk chocolate production method, which is the subject of the invention, comprises: i. Melting milk couverture up to 45-50°C with steam table method, ii. Reducing the temperature of the melted chocolate to 27-28°C, iii. Continuous tempering using a tempering spatula throughout these processes, iv. Bringing the chocolate back to 31 -32°C and completing the tempering process, v. Pouring chocolate into moulds for reshaping and adding stuffing materials with 10-20% pineapple pieces by weight, 5-10% cranberry puree by weight, 10-20% apple peel or red grape pieces or red grape juice by weight, 0.25-0.5% quercetin by weight and 0.15-0.25% bromelin by weight, and vi. Cooling the moulds.

Functional dark chocolate production method, which is the subject of the invention, comprises: i. Melting dark couverture up to 45-50°C with steam table method, ii. Reducing the temperature of the melted chocolate to 27-28°C, iii. Continuous tempering using a tempering spatula throughout these processes, iv. Bringing the chocolate back to 31-32°C and completing the tempering process, v. Pouring chocolate into moulds for reshaping and adding stuffing materials with

10-20% pineapple pieces by weight, 5-10% cranberry puree by weight, 10-20% apple peel or red grape pieces or red grape juice by weight, 0.25-0.5% quercetin by weight and 0.15-0.25% bromelin by weight, and vi. Cooling the moulds.

In order to obtain the couverture used by melting in the invention, the cocoa beans are cleaned and then roasted. After the roasting process, the cocoa beans, whose shells are separated, go through the grinding process and chocolate mass is obtained. Milk, sugar and cocoa butter or just sugar and cocoa butter are added to the resulting chocolate mass and mixed. After this process, the products are subjected to conching with emulsifier and cocoa butter. Conching is the process of mixing and rounding the chocolate dough for a certain time and temperature. This method is carried out in facilities that produce raw chocolate. This raw chocolate (couverture) is taken from the facilities and processed to produce the functional food that is the subject of the invention.

For the production of functional food, dark or milk couverture is melted to 45-50°C with the steam table method. The temperature of the melted chocolate is reduced to 27- 28°C. These are continuously tempered using a tempering spatula throughout these processes. The chocolate is brought back to 31-32°C and the tempering process is completed. Chocolate is poured into moulds for reshaping and, compared to the final product, stuffing with 0.25-0.5% quercetin by weight and 0.15-0.25% bromelin by weight along with 10-20% pineapple pieces by weight, 5-10% cranberry puree by weight, 10-20% apple peel or red grape pieces or red grape juice by weight is in extract or powder form. Finally, the moulded chocolates are left to cool. The final product with milky or bitter properties is produced.

With the addition of antioxidant compounds in chocolate, which will be consumed as 20-40 g per day, and additionally the content of the invention (quercetin, bromelin, pineapple pieces, cranberry puree, apple peel/red grape pieces), it strengthens the immune system by reducing free radicals formed in the body. It prevents the infection by suppressing polymerase, protease, and DNA gyrase, and this property prevents the virus from adhering to the body or suppresses its replication in the body and stops the progression of the disease. This, especially today, contributes to the protective effect against COVID-19 disease and to the strengthening of the immune system.

References

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