TECHNICAL FIELD

The present disclosure relates to the field of nutraceuticals or bioceuticals. More particularly, the present disclosure relates to a nutritional composition composed of microcapsules comprising uniform distribution of protein source(s), fibre source(s) and flavouring agent(s) in each microcapsule. Said nutritional composition of the present disclosure has high nutritional value, favourable organoleptic characteristics and allows accurate determination of nutrients per serve of the nutritional composition. The present disclosure further provides a method of preparing said nutritional composition and applications thereof in food products.

BACKGROUND OF THE DISCLOSURE

Protein powders available in the market are typically heavily processed and available as refined forms such as concentrates and isolates, formulated with other functional ingredients. Chemical processing involves the application of reagents such as acid, bases, enzymes to improve the colour, odour and texture of the product. This in turn leads to reduction in the nutritional value in view of amino acid degradation, stripping of carbohydrates especially fibres and residues in the product. Thus, while chemical processing may improve the texture of the product, it leads to the degradation of valuable nutrients. With the consumers becoming increasingly health conscious, there are a lot of concerns associated with such processed food products. One of the primary concerns is with the reduction in nutrient content caused by the processing.

In addition to the above, another problem is the determination of nutrient content per serving of nutritional compositions. Formulation of such powders usually involves blending of dry ingredients using mechanical blending process. These final blends however are likely to not be homogeneous in nature because of heterogenous particle size of each ingredients. Hence the distribution of nutrients and ingredients is usually not homogeneous and per serve of such a product does not yield the same distribution of nutrient levels. Therefore, accurately determining the nutrient content per serve of such a nutritional composition is a challenge.

Furthermore, specifically with regard to protein sources such as Spirulina and other algae- based sources, the problem lies with the unpleasant taste and smell, which makes it an undesirable protein source for lot of consumers, despite its high nutritional value. This makes it a tough task to utilize sources such as Spirulina as a protein supplement and demands the industry to develop technology and processing methods to improve the organoleptic property and nutritional benefits.

In view of the above, there is a clear need for a protein supplement which has a uniform distribution of nutrients that allows accurate determination of the nutrient content per serve of the protein product, possessing improved organoleptic property and undegraded nutrient content.

STATEMENT OF THE DISCLOSURE

In order to address the need in the art, the present disclosure provides a nutritional composition composed of microcapsules comprising uniform distribution of protein source(s), fibre source(s) and flavouring agent(s) in each microcapsule, wherein concentration of the protein source(s) ranges from about 60% to about 90%.

In some embodiments, the protein source(s) is algae selected from a group comprising Arthrospira platensis, Chlorella vulgaris, Euglena gracillis and Haematococcus pluvialis or any combination thereof. In some embodiments, the protein source is biomass derived from the algae.

In some embodiments, the fibre(s) source is selected from a group comprising wheat grass extract, alfalfa grass powder, barley grass extract, oats fibre, guar gum and fructo oligosaccharides (FOS), or any combination thereof.

In some embodiments, the flavouring agent(s) is selected from a group comprising vanilla extract, chocolate flavour and mixed berry flavour or any combination thereof.

In some embodiments, the nutritional composition further comprises sweetening agent(s) selected from a group comprising steviol glycosides, erythritol, brown sugar, maltitol and sucralose or any combination thereof.

In some embodiments, concentration of the protein source(s) ranges from about 70% to about 90%. In some embodiments, concentration of the fibre source(s) ranges from about 2% to about 15%. In some embodiments, concentration of the flavouring agent(s) ranges from about 0.2% to about 2.5%. In some embodiments, the microcapsules are formed by a carrier selected from a group comprising maltodextrin, guar gum and xanthan gum or any combination thereof, wherein concentration of the carrier ranges from about 5% to about 15%.

In a non-limiting embodiment, ratio of protein source(s): fibre source(s):flavouring agent(s) within each microcapsule ranges from about 60:2:0.2 to about 90:15:2.5.

The present disclosure further provides a method of preparing a nutritional composition, said method comprising - preparing a slurry of protein source(s), fibre source(s) and carrier(s); subjecting the slurry to pre-homogenization; homogenizing the pre-homogenized slurry in presence of the flavouring agent; and subjecting the homogenized slurry to spray drying to obtain the nutritional composition.

In some embodiments, the pre-homogenization is performed at a speed of about 500rpm to about 1500rpm for about 5 minutes to about 15 minutes. In some embodiments, the homogenizing is for about 10 minutes to about 30 minutes. In some embodiments, the spray drying is at a temperature ranging from about 150°C to 200°C.

Further provided by the present disclosure is a nutritional composition obtained by the aforesaid method.

The present disclosure also provides a food product comprising the nutritional composition as described above. In some embodiments, the food product is selected from a group comprising nutrient powders, ready to consume beverages, snacks, milk shakes, smoothies, ice creams, baked foods, yoghurts and desserts.

In a non-limiting embodiment, the food product further comprises ingredient(s) selected from a group comprising water, plant based milk, gum acacia, gum arabic, cane sugar, steviol glycosides, sucralose, natural flavours, synthetic flavours, oats fibre, lecithin, di-potassium phosphate, sunflower oil, salt, xanthan gum, medium chain triglycerides (MCT) powder, fructo oligosaccharides (FOS), dry fruits, all-purpose flour, wheat flour, butter, vegetable fat, baking powder, salt, semolina, oat flour, rolled oats, baking powder, sunflower lecithin, com starch, sodium bicarbonate, calcium phosphate, eggs, milk powder, emulsifiers, potassium sorbate, pea protein isolate, soy protein isolate, glucose syrup, hydrogenated coconut oil, stabilizer, almond milk, vegan starter culture, fruits such as but not limited to banana, apple and strawberry, organic sugar, apple cider vinegar and maple syrup or any combination thereof.

In another non-limiting embodiment, concentration of the nutritional composition as claimed in 1 ranges from about 2% to about 85%.

The present disclosure further provides the above described nutritional composition for use in the preparation of food products selected from the group comprising nutrient powders, ready to consume beverages, milk shakes, smoothies, ice creams, baked foods, yoghurts and desserts.

BRIEF DESCRIPTION OF THE ACCOMPANYING FIGURES

In order that the disclosure may be readily understood and put into practical effect, reference will now be made to exemplary embodiments as illustrated with reference to the accompanying figures. The figures together with detailed description below, are incorporated in and form part of the specification, and serve to further illustrate the embodiments and explain various principles and advantages, in accordance with the present disclosure where:

Figure 1 depicts a flow chart of the method of the present disclosure for the preparation of a nutritional composition.

Figure 2 depicts the effect of the method on the formation of the nutritional composition from the individual components.

Figure 3 depicts SEM images obtained for the nutritional composition of the present disclosure (Figure 3 (a) and (b)) and the nutritional composition prepared by dry mixing (Figure 3 (c) and (d)) at 200X and 1000X magnification, respectively.

Figure 4 depicts fatty acid profile of the nutritional composition of the present disclosure.

Figure 5 depicts results of the digestibility studies employing the nutritional composition of the present disclosure.

Figure 6 depicts microscope images of observations in the pigment retention experiment for the nutritional composition of the present disclosure and pea protein isolate (for comparison) .

DETAILED DESCRIPTION OF THE DISCLOSURE In view of the limitations discussed above, and to remedy the need in the art for compositions having uniform distribution of nutrients, the present disclosure provides a nutritional composition composed of microcapsules comprising uniform distribution of protein(s), fibre source(s) and flavouring agent(s) in each microcapsule.

However, before describing the invention in greater detail, it is important to take note of the common terms and phrases that are employed throughout the present disclosure for better understanding of the technology provided herein.

The phrases ‘nutritional composition’, ‘nutritional composition of the present disclosure’ and ‘base formula’ used interchangeably herein refer to the primary product of the present disclosure. Said nutritional composition is of the present disclosure is characterized by the presence of microcapsules formed by a carrier comprising uniform distribution of protein source(s), fibre source(s) and flavouring agent(s) in each microcapsule. The nutritional composition may be utilized as a protein supplement.

The term ‘protein source’ refers to natural or synthetic substances having high protein content. Examples include but are not limited to aquatic plants such as algae. Said sources can be utilized in the present invention directly in the existing form, for example, as parts of a plant per se, biomass derived therefrom or as slurries prepared therefrom or in the form of pre-processed sources such as but not limited to pastes and powders.

The term ‘fibre source’ encompasses natural and synthetic sources of fibre. Said fibre source may be in any form such as but not limited to powders, liquid extracts, concentrates and specific parts of a plant.

The term ‘flavouring agent’ as used throughout the present disclosure refers to natural or synthetic flavouring substances that may be added to a composition to enhance taste/smell or mask unpleasant taste/smell.

The term ‘uniform distribution’ as used throughout the present disclosure refers to the uniformity in distribution of the components such as but not limited to protein source(s), fibre source(s) and flavouring agent(s) within microcapsules that the nutritional composition is composed of. Said uniformity of distribution within the microcapsules in the context of the present disclosure preferably refers to the presence of protein source(s), fibre source(s) and flavouring agent(s) within microcapsules at a ratio ranging from about 60:2:0.2 to about 90: 15:2.5 in each microcapsule contained within the nutritional composition .

Reference to terms such as ‘blending’, ‘pre-homogenization’ and ‘homogenization’ throughout the present disclosure alludes to the general meaning of said terms as used in day to day laboratory/industry operations. Said terms are well understood in the art. ‘Blending’ in the context of the present disclosure refers to wet blending of components. ‘Dry blending’ used in the context of comparative examples refers to a different style of blending in dry form and not in a slurry, as done in the present disclosure.

Reference throughout this specification to “one embodiment” or “an embodiment” means that a particular feature, structure or characteristic described in connection with the embodiment may be included in at least one embodiment of the present disclosure. Thus, the appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification may not necessarily all refer to the same embodiment. It is appreciated that certain features of the disclosure, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the disclosure, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.

The term "about" is used herein to mean approximately, in the region of, roughly, or around. When the term "about" is used in conjunction with a numerical value/range, it modifies that value/range by extending the boundaries above and below the numerical value(s) set forth. In general, the term "about" is used herein to modify a numerical value(s) above and below the stated value(s) by a variance of 20%.

With respect to the use of substantially any plural and/or singular terms herein, those having skill in the art can translate from the plural to the singular and/or from the singular to the plural as is appropriate to the context and/or application. The various singular/plural permutations may be expressly set forth herein for sake of clarity. The use of the expression ‘at least’ or ‘at least one’ suggests the use of one or more elements or ingredients or quantities, as the use may be in the embodiment of the disclosure to achieve one or more of the desired objects or results. Throughout this specification, the word ‘comprise’, or variations such as ‘comprises’ or ‘comprising’ wherever used, will be understood to imply the inclusion of a stated element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps. Numerical ranges stated in the form ‘from x to y’ include the values mentioned and those values that lie within the range of the respective measurement accuracy as known to the skilled person. If several preferred numerical ranges are stated in this form, of course, all the ranges formed by a combination of the different end points are also included.

It is to be noted that the term ‘a’ or ‘an’ entity refers to one or more of that entity. As such, the terms ‘a’ (or ‘an’), ‘one or more’, and ‘at least one’ can be used interchangeably herein.

As regards the embodiments characterized in this specification, it is intended that each embodiment be read independently as well as in combination with another embodiment. For example, in case of an embodiment 1 reciting 3 alternatives A, B and C, an embodiment 2 reciting 3 alternatives D, E and F and an embodiment 3 reciting 3 alternatives G, H and I, it is to be understood that the specification unambiguously discloses embodiments corresponding to combinations A, D, G; A, D, H; A, D, I; A, E, G; A, E, H; A, E, I; A, F, G; A, F, H; A, F, I; B, D, G; B, D, H; B, D, I; B, E, G; B, E, H; B, E, I; B, F, G; B, F, H; B, F, I; C, D, G; C, D, H; C, D, I; C, E, G; C, E, H; C, E, I; C, F, G; C, F, H; C, F, I, unless specifically mentioned otherwise.

As mentioned above, the present disclosure relates to a nutritional composition characterized by a uniform distribution of nutrients in microcapsules present in the composition.

Particularly, the present disclosure provides a nutritional composition composed of microcapsules comprising protein source(s), fibre source(s) and flavouring agent(s) encapsulated within each microcapsule.

In a preferred embodiment, the present disclosure provides a nutritional composition composed of microcapsules comprising uniform distribution of protein source(s), fibre source(s) and flavouring agent(s) in each microcapsule. More particularly, the present disclosure provides a nutritional composition composed of microcapsules comprising uniform distribution of protein source(s), fibre source(s) and flavouring agent(s) in each microcapsule, wherein the concentration of the protein source(s) ranges from about 60% to about 90%. In an exemplary embodiment, the protein source is algae-based. In other words, the protein source is algae or algae-like species.

In a non-limiting embodiment, the protein source is algae or algae-like species selected from a group comprising Arthrospira platensis, Chlorella vulgaris, Euglena gracillis and Haematococcus pluvialis or any combination thereof.

In some embodiments, the protein source is biomass derived from the algae. Said algal protein sources usually have a protein content ranging between about 50wt% to 80wt% of the biomass.

The fibre source in the nutritional composition of the present disclosure may be a soluble or insoluble source of fibre. In a non-limiting embodiment, the fibre source is selected from a group comprising wheat grass extract, alfalfa grass powder, barley grass extract, oats fibre, guar gum and fructo oligosaccharides (FOS), or any combination thereof.

Further, in an embodiment of the present disclosure, the flavouring agent is selected from a group comprising vanilla extract, chocolate flavour and mixed berry flavour or any combination thereof. Said flavouring agent is a natural or synthetic extract.

In some embodiments of the present disclosure, the nutritional composition further comprises sweetening agent selected from a group comprising steviol glycosides, sucralose, erythritol, brown sugar and maltitol or any combination thereof. Concentration of said sweetening agent may be varied as per desired level of sweetness of the nutritional composition.

In a further embodiment, the microcapsules are formed by a carrier selected from a group comprising maltodextrin, guar gum and xanthan gum or any combination thereof.

In a non-limiting embodiment, the nutritional composition comprises the protein source(s) at a concentration ranging from about 70% to about 90%.

Further, in another embodiment, the nutritional composition comprises the fibre source(s) at a concentration ranging from about 2% to about 15%.

The flavouring agent(s), in a non-limiting embodiment of the present disclosure, is contained in the nutritional composition at a concentration ranging from about 0.2% to about 2.5%. The protein source(s), fibre source(s) and flavouring agent(s) are uniformly distributed within microcapsules formed by a carrier in the nutritional composition of the present disclosure, wherein said carrier, in an embodiment, is present in the composition at a concentration ranging from about 5% to about 15%.

In a non-limiting embodiment, wherein ratio of protein source (s): fibre source (s): flavouring agent within each microcapsule of the nutritional composition of the present disclosure ranges from about 60:2:0.2 to about 90: 15:2.5.

In a non-limiting embodiment, the nutritional composition of the present disclosure has particle size ranging from about 10 microns to about 100 microns.

In another non-limiting embodiment, the nutritional composition of the present disclosure has protein content ranging from about 40% to about 70%.

In a further non-limiting embodiment, the nutritional composition has protein content ranging from about 7.5g to about 9g per about 15g serving of the nutritional composition. Said high protein content of the nutritional composition of the present disclosure makes it suitable for utilization as a protein supplement.

In an exemplary embodiment, the nutritional composition has antioxidant content ranging from about 0.5g to about 5.0g, preferably about 2g per about 15g serving of the nutritional composition. In a non-limiting embodiment, the antioxidant is selected from a group comprising but not limited to phycocyanin, beta carotene and chlorophyll or any combination thereof.

In some embodiments, the nutritional composition has an antioxidant content of about 0.3% to about 3%.

The nutritional composition of the present disclosure may comprise further substances to improve the nutritional or organoleptic profile of the powder. For example, as mentioned above, in some embodiments of the present disclosure, the nutritional composition may further comprise sweetening agents selected from a group comprising steviol glycosides, sucralose, erythritol, brown sugar and maltitol or any combination thereof wherein concentration of said sweetening agent in the nutritional composition may be varied as per the desired level of sweetness of the powder. Incorporation of such further substances would be an obvious modification of the present disclosure and thus is well within the scope of the present disclosure.

In some embodiments, the nutritional composition of the present disclosure is in the form of a powder.

In an exemplary embodiment, the protein source is spirulina; the fibre source(s) is selected from a group comprising alfalfa powder, wheat grass powder (WGP) or a combination thereof; the flavouring agent is vanilla extract (VE) and the microcapsules are formed by maltodextrin (MD).

Spirulina is a super food that inherently contains multiple nutrients such as protein, carbohydrate, fat and other micronutrients. Since it is a product derived from aquatic environment, the characteristics such as smell, flavour, taste are similar to the other water body derived products, making it unpleasant for consumption. These organoleptic characteristics make it an undesirable protein source for consumers, despite its high nutritional value. Formulation of spirulina into the nutritional composition of the present disclosure ensures encapsulation of the spirulina along with additional components such as but not limited to alfalfa powder, wheat grass powder and vanilla extract into microcapsules formed by the carrier i.e. maltodextrin such that said components are equally distributed in each of the microcapsules within the powder. This leads to efficient masking of the unpleasant taste/smell of Spirulina, making it fit for easy consumption.

Further, fibre source(s) such as wheat grass powder are rich in proteins, vitamins, minerals, phytonutrients, fibers and enzymes.

In an exemplary embodiment, the present disclosure provides a nutritional composition composed of microcapsules comprising spirulina, alfalfa powder, wheat grass powder (WGP) and vanilla extract (VE), wherein concentration of the spirulina ranges from about 60% to about 90%.

In an embodiment, the microcapsules comprised in the nutritional composition contain a uniform distribution of the spirulina, the alfalfa powder, the wheat grass powder (WGP) and the vanilla extract (VE). Thus, in another exemplary embodiment, the present disclosure provides a nutritional composition composed of microcapsules comprising uniform distribution of spirulina, alfalfa powder, wheat grass powder (WGP) and vanilla extract (VE), wherein concentration of the spirulina ranges from about 60% to about 90%.

In a non-limiting embodiment, concentration of the spirulina in the above-mentioned nutritional composition ranges from about 70% to about 90%; concentration of the alfalfa powder ranges from about 2% to about 6%; concentration of the wheat grass powder (WGP) ranges from about 1.5% to about 7%; and concentration of the vanilla extract (VE) ranges from about 0.2% to about 2.5%. In a preferred embodiment, ratio of spirulina: alfalfa powderwheat grass powdervanilla extract within each of the microcapsules that the nutritional composition is composed of ranges from about 70:2: 1.5:0.2 to about 90:6:7:2.5.

In a preferred embodiment, the nutritional composition is composed of microcapsules formed by maltodextrin (MD), each of said microcapsules comprising a uniform distribution of spirulina, alfalfa powder, wheat grass powder (WGP) and vanilla extract (VE).

In a non-limiting embodiment, concentration of the spirulina in the above mentioned nutritional composition ranges from about 60% to about 90%, preferably about 70% to about 90%; concentration of the alfalfa powder ranges from about 2% to about 6%; concentration of the wheat grass powder (WGP) ranges from about 1.5% to about 7%; concentration of the vanilla extract (VE) ranges from about 0.2% to about 2%; and concentration of the maltodextrin (MD) that forms the microcapsules contained in the nutritional composition ranges from about 5% to about 15%.

In a non-limiting embodiment, the above defined nutritional composition of the present disclosure may further comprise additional substances to improve the nutritional or organoleptic profile of the powder. In some embodiments of the present disclosure, the nutritional composition may optionally comprise sweetening agents such as but not limited to steviol, glycosides, sucralose, erythritol, brown sugar and maltitol or any combination thereof wherein concentration of said sweetening agent in the nutritional composition may be varied as per the desired level of sweetness of the powder.

Specifically, with regard to the spirulina containing nutritional composition, the present disclosure is able to achieve improved organoleptic properties as compared to other commercially available spirulina containing compositions. The nutritional composition of the present disclosure is able to overcome problems in the art pertaining to unpleasant taste/smell spirulina and allows incorporation of the increased level of spirulina in the nutritional composition, leading to higher bioavailability of the proteins and other nutrients upon consumption of the nutritional composition. In a non-limiting embodiment, the nutritional composition of the present disclosure contains spirulina at a concentration of at least about 60% to about 90% of the powder, which is much higher than spirulina-based supplements in the market that usually comprise spirulina at a concentration of less than about 25%.

Further, the spirulina-based nutritional composition of the present disclosure also retains the intense blue-green colour of spirulina which showcases retention of the nutrient content of spirulina. The nutritional composition is designed to conserve nutrients under different processing conditions.

The nutritional composition also shows good dispersibility in solvents such as but not limited to water and dairy based solvents or non-dairy alternatives thereof. The nutritional composition of the present disclosure is thus an excellent and sustainable source of protein. In some embodiments, the nutritional composition provides about lOgm to about 12gm protein per 15gm serving of the nutritional composition.

In some embodiments, the nutritional composition of the present disclosure is further has one or more characteristics selected from gluten free, dairy-free, soy-free, trans fat free, allergen free and GMO-free (non-GMO).

In exemplary embodiments, the nutritional composition of the present disclosure is gluten free, dairy-free, soy-free, trans fat free, allergen free and GMO-free (non-GMO).

In some embodiments, suspensions of the nutritional composition are low viscosity suspensions.

Further, the nutritional composition of the present disclosure is a palatable composition, having optimized taste profde. In some embodiments, the composition masks the taste of the protein source such as algal biomass which generally has a distinctive taste. Further, the nutritional composition of the present disclosure shows good digestibility, equivalent to the processed protein sources. In some embodiments, the nutritional composition undergoes about 1% protein break-down to yield free amino acids in the oral phase, upon contact with salivary enzymes. In some embodiments, the nutritional composition undergoes about 10% protein break-down to yield free amino acids in the intestinal phase in about 90 minutes from consumption.

In some embodiments, the nutritional composition retains natural pigments of the protein source(s) and or fibre source(s) even after 90 minutes of digestion.

All of the above advantageous properties of the nutritional composition of the present disclosure are partially attributable to the process by which the nutritional composition is prepared.

Accordingly, the present disclosure provides a method of preparing the above described nutritional composition, said method comprising - preparing a slurry of the protein source(s), the fibre source(s) and carrier(s); subjecting the slurry to pre-homogenization; homogenizing the pre-homogenized slurry in presence of the flavouring agent; and subjecting the homogenized slurry to spray drying to obtain the nutritional composition.

In an embodiment of the present disclosure, the protein source is selected from a group comprising Arthrospira platensis, Chlorella vulgaris, Euglena gracillis and Haematococcus pluvialis or any combination thereof, or biomass derived therefrom

In another embodiment, the fibre source is selected from a group comprising wheat grass extract, alfalfa grass powder, barley grass extract, oats fibre, guar gum, fructo oligosaccharides (FOS), or any combination thereof.

In a further embodiment, the slurry of the protein source, fibre source and carrier is prepared in solvent(s) such as but not limited to water. In a non-limiting embodiment, the water is selected from a group comprising ozonized water, deionized water, distilled water, double distilled water and milliQ water or any combination thereof. In an exemplary embodiment, the water is ozonized water. In another embodiment, the carrier which forms the microcapsules in the nutritional composition is selected from a group comprising maltodextrin, guar gum, xanthan gum or any combination thereof.

In a non-limiting embodiment, ratio of the protein source(s): fibre source(s):carrier(s) in the slurry ranges from about 60:2:5 to about 90: 15: 15

In an alternate embodiment of the present disclosure, the slurry is prepared by first preparing a slurry of the protein source and water followed by adding the fibre source (s) and the carrier(s) to the slurry. In other words, the method may be alternatively performed by first preparing the slurry of the protein source followed by addition of the fibre source and carrier source to said slurry.

In some embodiments of the present disclosure, additional components like sweetening agents sselected from a group comprising steviol glycosides, erythritol, brown sugar, maltitol and sucralose or any combination thereof may be further added to the above- mentioned slurry at varying concentrations as per the desired level of sweetness.

In a non-limiting embodiment, the slurry is prepared at a temperature ranging from about 5°C to about 15°C. In another non-limiting embodiment, solids content in the slurry comprising protein source(s), the fibre source(s) and the carrier(s) in water, before being subjected to pre-homogenization ranges from about 60% to about 90%.

In an embodiment of the present disclosure, the pre-homogenization is performed at a speed of about 500 rpm to about 1500rpm for about 5 minutes to 15 minutes. In a non-limiting embodiment, the pre -homogenization is performed at a temperature ranging from about 10°C to about 20°C.

In an embodiment of the present disclosure, the pre-homogenized slurry is subjected to homogenization in a homogenizer in presence of flavouring agents(s). In a non-limiting embodiment, the flavouring agent selected from a group comprising vanilla extract, chocolate flavour, mixed berry flavour or any combination thereof is added to the slurry at a concentration ranging from about 0.2% to about 2% before subjecting to homogenization. In another non-limiting embodiment, the homogenization is performed for about 10 minutes to about 30 minutes. Multiple passes of the pre-homogenized mixture through the homogenizer may be performed. In an exemplary embodiment, about passes of the pre homogenized mixture through the homogenizer is performed.

In a further non-limiting embodiment of the present disclosure, the steps of pre homogenization and homogenization reduce particle size of the protein source(s) and the fibre source(s) to prepare for encapsulation in microcapsules formed by the carrier, wherein said encapsulation occurs in the spray drying step. Said steps further ensure uniform nutrient distribution in each microcapsule of the nutritional composition.

The homogenized slurry is subjected to spray drying at a temperature ranging from about 150°C to 200°C in order to yield the nutritional composition.

In some embodiments, the nutritional composition is yielded in the form of a powder.

Said nutritional composition, in a non-limiting embodiment, has microcapsules of particle size ranging from about 10 microns to about 100 microns.

Without intending to limit the manner in which the method leads to the nutritional composition of the present disclosure, the pre-homogenization of the slurry comprising the protein source(s) and fibre source(s) leads to the micronization of said substances, leading to formation of a colloidal structure. In this colloidal structure, the protein source(s) and the fibre source(s) tend to interact and form a complex.

In some embodiments, the fibre source(s) such as grass powders when rehydrated with aqueous medium release their nutrients such as chlorophyll, soluble & insoluble fibres, peptides and minerals. Said reconstituted or rehydrated components merge with the other reconstituted matters from protein source(s) such as and form a complex. Further, the presence of soluble sugars in the medium helps in the encapsulation of the whole complex with the appropriate wall material i.e. carrier used in the formulation, to form the microcapsules of the nutritional composition.

Further homogenization in presence of the flavouring agent and spray drying of the homogenized slurry forms microspheres of the carrier such that the protein source(s), the fibre source(s) and the flavouring agent(s) are uniformly distributed and dispersed in them. The effect of the method of the present disclosure on the formation of the nutritional composition from the individual components is depicted in Figure 2 which illustrates said effect in the preparation of a spirulina-based powder. In a preferred embodiment, the nutritional composition formed by the above described method is a nutritional composition composed of microcapsules comprising a uniform distribution of spirulina, alfalfa powder, wheat grass powder (WGP) and vanilla extract (VE). In an exemplary embodiment, the microcapsules are formed by maltodextrin contained within the nutritional composition.

Said nutritional composition of the present disclosure has improved organoleptic profile and uniform nutrient distribution as compared to spirulina-based powders prepared by alternate methods such as dry blending. SEM images of nutritional compositions prepared by the method of the present disclosure and that prepared by dry blending are provided in Figure 3 for comparison. During dry blending processes, the ingredients come in contact with each other, however the nutrient interaction and equal distribution remains a challenge. This is attributed to the physical characteristics of the dry ingredients such as particle size, density gradient, texture and processing conditions. The method of the present disclosure however ensures that the protein source particles, fibre source particles and the flavouring extract are encapsulated within microcapsules formed by the carrier throughout the nutritional composition such that all the components are uniformly distributed within each of said microcapsules leading to a nutritional composition with improved organoleptic profile and uniform nutrient distribution. Said nutritional composition further shows improved dispersibility in solvents such as but not limited to water and dairy based solvents.

In an exemplary embodiment, the method of preparing the nutritional composition of the present disclosure comprises preparing a slurry of spirulina; adding alfalfa powder, wheat grass powder (WGP) and maltodextrin (MD) to the slurry; subjecting the slurry to pre-homogenization; homogenizing the pre-homogenized slurry in presence of vanilla extract (VE); and subjecting the homogenized slurry to spray drying to obtain the nutritional composition.

In an embodiment, the slurry of spirulina is prepared by mixing freshly harvested or dried spirulina with solvent such as but not limited to water. In a non-limiting embodiment, the water is selected from a group comprising ozonized water, deionized water, distilled water, double distilled water, deionized water and milliQ water or any combination thereof. In an exemplary embodiment, the water is ozonized water. In said embodiment of the present disclosure, the ratio of the spirulina to the solvent ranges from about 10:20 to about 20:80. In some embodiments, the slurry is prepared such that the slurry comprises spirulina at a concentration ranging from about 60% to about 90%.

In a non-limiting embodiment, the spirulina slurry has solids content ranging from about 10% to about 20%, preferably ranging from about 16% to about 18%.

In a further embodiment, the alfalfa powder is added to the slurry at a concentration ranging from about 2% to about 6%.

In yet another embodiment, the wheat grass powder (WGP) is added to the slurry at a concentration ranging from about 1.5% to about 7%.

In another embodiment, the maltodextrin (MD) is added to the slurry at a concentration ranging from about 5% to about 15%.

In some embodiments of the present disclosure, optionally, additional components like sweetening agents selected from a group comprising steviol glycosides, erythritol, brown sugar, maltitol and sucralose or any combination thereof may be further added to the above- mentioned slurry at varying concentrations as per the desired level of sweetness preferably before the slurry is subjected to pre-homogenization.

In a non-limiting embodiment of the present disclosure, the pre-homogenization is performed at a speed of about 500rpm to about 1500rpm for about 5 minutes to about 15 hours. The pre-homogenized slurry is then subjected to homogenization in a homogenizer for about 10 minutes to about 30 minutes in presence of vanilla extract (VE) which is added to the pre-homogenized slurry at a concentration ranging from about 0.2% to about 2%.

The homogenized slurry is thereafter subjected to spray drying at a temperature ranging from about 150°C to 200°C in order to yield the nutritional composition. Said nutritional composition, in a non-limiting embodiment, has microcapsules of particle size ranging from about 10 microns to about 100 microns. The complete method as described above is depicted in the form of a flow chart in Figure 1.

In a non-limiting embodiment, the above defined steps of the method of the present disclosure may be performed in any order with no restriction on the specific order of addition of each of the components. In some embodiments, the nutritional composition is obtained in the form of a powder.

In another non-limiting embodiment, after the nutritional composition is obtained, the nutritional composition is optionally passed through a mesh to remove any foreign matters and to allow for further mixing.

The present disclosure further relates to a nutritional composition produced by the above- described method of the present disclosure.

In some embodiments, said composition is in the form of a powder.

Accordingly, in another embodiment, the present disclosure relates to a nutritional composition prepared by a method comprising - preparing a slurry of protein source(s), fibre source(s) and carrier(s); subjecting the slurry to pre-homogenization; homogenizing the pre-homogenized slurry in presence of flavouring agent(s); and subjecting the homogenized slurry to spray drying to obtain the nutritional composition.

In an embodiment of the present disclosure, in the above-described method, the protein source is selected from a group comprising Arthrospira platensis, Chlorella vulgaris Euglena gracillis and Haematococcus pluvialis or any combination thereof or biomass derived therefrom. The fibre source is selected from a group comprising wheat grass extract, alfalfa grass powder, barley grass extract, oats fibre, guar gum, fructo oligosaccharides (FOS), or any combination thereof. The carrier which forms microcapsules within the nutritional composition is selected from a group comprising maltodextrin, guar gum, xanthan gum or any combination thereof. The slurry of the protein source and the fibre source is prepared in solvent(s) such as but not limited to water, preferably ozonized water. Ratio of the protein source(s): fibre source(s):carrier(s) in the slurry ranges from about 60:2:5 to about 90:7: 15. The pre-homogenization is performed at a speed of about 500rpm to about 1500rpm for about 5 minutes to about 15 minutes. The pre-homogenized slurry is subjected to homogenization for about 10 minutes to about 30 minutes in presence of flavouring agent such as but not limited to vanilla extract, chocolate flavour and mixed berry flavour at a concentration ranging from about 0.2% to about 2%. The homogenized slurry is then subjected to spray drying at a temperature ranging from about 150°C to 200°C in order to yield the nutritional composition. Said nutritional composition, in a non-limiting embodiment, has microcapsules of particle size ranging from about 10 microns to about 100 microns.

In an exemplary embodiment, the present disclosure relates to a nutritional composition prepared by a method comprising preparing a slurry of spirulina; adding alfalfa powder, wheat grass powder (WGP) and maltodextrin (MD) to the slurry; subjecting the slurry to pre-homogenization; homogenizing the pre-homogenized slurry in presence of vanilla extract (VE); and subjecting the homogenized slurry to spray drying to obtain the nutritional composition.

The nutritional composition prepared by the above method is a nutritional composition comprising microcapsules formed by maltodextrin (MD), each of said microcapsules comprising a uniform distribution of spirulina, alfalfa powder, wheat grass powder (W GP) and vanilla extract (VE); wherein concentration of the spirulina in the nutritional composition ranges from about 60% to about 90%, preferably about 70% to about 90%; concentration of the alfalfa powder in the nutritional composition ranges from about 2% to about 6%; concentration of the wheat grass powder in the nutritional composition ranges from about 1.5% to about 7%; concentration of the vanilla extract in the nutritional composition ranges from about 0.2% to about 2%; and concentration of the maltodextrin in the nutritional composition ranges from about 5% to about 15%.

In a non-limiting embodiment, protein content in the above-described nutritional composition of the present disclosure ranges from about 40% to about 70%.

The present disclosure further relates to applications of the above-described nutritional composition.

In some embodiments, the nutritional composition of the present disclosure for use in the preparation of food products such as but not limited to ready to consume beverages, milk shakes, smoothies, ice creams, baked foods, yoghurts and desserts.

In some embodiments, the present disclosure relates to use of the nutritional composition in the preparation of food products such as but not limited to nutrient powders, ready to consume beverages, milk shakes, smoothies, snacks, ice creams, baked foods, yoghurts and desserts. In some embodiments, the present disclosure relates to a method of preparing the food product comprising the nutritional composition, comprising addition or incorporation of the nutritional composition during the usual course of preparing the product.

The present disclosure further relates to a food product comprising the nutritional composition of the present disclosure.

In an embodiment, the food product is a freshly prepared or packaged food product.

In a non-limiting embodiment, the food product is selected from a group comprising nutrient powders, ready to consume beverages, snacks, milk shakes, smoothies, ice creams, baked foods, yoghurts and desserts.

In a non-limiting embodiment, the food product further comprises ingredient(s) selected from a group comprising water, plant based milk, gum acacia, gum arabic, cane sugar, steviol glycosides, sucralose, natural flavours, synthetic flavours, oats fibre, lecithin, di-potassium phosphate, sunflower oil, salt, xanthan gum, medium chain triglycerides (MCT) powder, fructo oligosaccharides (FOS), dry fruits, all-purpose flour, wheat flour, butter, vegetable fat, baking powder, salt, semolina, oat flour, rolled oats, baking powder, sunflower lecithin, com starch, sodium bicarbonate, calcium phosphate, eggs, milk powder, emulsifiers, potassium sorbate, pea protein isolate, soy protein isolate, glucose syrup, hydrogenated coconut oil, stabilizer, almond milk, vegan starter culture, fruits such as but not limited to banana, apple and strawberry, organic sugar, apple cider vinegar and maple syrup or any combination thereof.

In some embodiments, the food product comprises about 2% to about 85% of the nutritional composition.

In some embodiments, the food product is a plant-based protein powder mix comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising oats fibre, xanthan gum, medium chain triglycerides (MCT) powder, gum arabic and sucralose or any combination thereof.

In some embodiments, the food product is a protein functional bar comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising fructo-oligosaccharide (FOS), dry fruits, cane sugar, flavouring substances, sunflower oil or any combination thereof. In some embodiments, the food product is a protein cake comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising all purpose flour, butter, vegetable fat, cocoa powder, water, vanilla extract, baking powder, salt and sucralose or any combination thereof.

In some embodiments, the food product is a high protein pasta comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising durum wheat semolina, water and vegetable fat or any combination thereof.

In some embodiments, the food product is breakfast biscuits comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising whole wheat flour, oat flour, cane sugar, rolled oats, baking powder, sunflower lecithin, com starch, sodium bicarbonate, calcium phosphate, salt and natural flavour or any combination thereof.

In some embodiments, the food product is high protein muffins comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising flour, eggs, sunflower oil, water, oats fibre, vanilla extract, skim milk powder, baking powder, emulsifiers, salt, potassium sorbate or any combination thereof.

In some embodiments, the food product is plant-based ice-cream comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising pea protein isolate/soy protein isolate, water, sugar, glucose syrup, hydrogenated coconut oil, flavour, stabilizer and emulsifier or any combination thereof.

In some embodiments, the food product is plant-based yoghurt comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising almond milk, fructo oligosaccharides (FOS), vegan starter culture, xanthan gum or any combination thereof.

In some embodiments, the food product is functional smoothie comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising fruits such as but not limited to banana, apple, strawberry, fructo oligosaccharides (FOS) and cane sugar or any combination thereof. In some embodiments, the food product is a protein pancake comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising all-purpose flour, organic sugar, baking powder, teaspoon salt, non-dairy milk, apple cider vinegar, vanilla and maple syrup or any combination thereof.

In some embodiments, the aforesaid food products are prepared as per their usual processes of preparation with further incorporation of the nutritional composition of the present disclosure.

In another embodiment, the present disclosure relates to a dietary supplement comprising the nutritional composition of the present disclosure.

In a non-limiting embodiment, the dietary supplement is in a form selected from a group comprising tablet, capsule, syrup, powder or paste.

In some embodiments, the dietary supplement is a ready to drink product comprising the nutritional composition of the present disclosure in combination with ingredient(s) selected from a group comprising water, plant-based milk, gum acacia, cane sugar/steviol glycosides/sucralose, natural flavors, oats fibre, lecithin, di-potassium phosphate, sunflower oil and sea salt or any combination thereof. Said ready to drink product serves as an excellent source of protein and other phytonutrients, is allergen free, is a good source of fibre and is gluten free.

In another non-limiting embodiment, daily protein dosage provided by said dietary supplement ranges from about 9g to about 12g per kg body weight for a person of average body weight (i.e. about 60kg).

Taken together, the present disclosure provides a nutritional composition primarily based on natural sources. Advantages of said nutritional composition of the present disclosure include but are not limited to - Uniform distribution of nutrients allowing accurate determination of dosage; Pleasant taste and smell of the nutritional composition;

4 Allowance of utilization of protein sources which have high protein content but are undesirable for consumption due to unpleasant taste and/or smell;

4 Retention of nutrient content of the protein source due to limited processing steps; Good dispersibility of the nutritional composition in solvents such as but not limited to water and dairy based solvents and non-dairy alternatives thereof.

Additional embodiments and features of the present disclosure will be apparent to one of ordinary skill in art based upon description provided herein. The embodiments herein provide various features and advantageous details thereof in the description. Descriptions of well-known/conventional methods and techniques are omitted to not unnecessarily obscure the embodiments herein. Further, the disclosure herein provides for examples illustrating the above-described embodiments, and in order to illustrate the embodiments of the present disclosure certain aspects have been employed. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein.

Although the disclosure will be described with reference to specific examples it will be appreciated by those skilled in the art that the disclosure may be embodied in many other forms.

Accordingly, the following examples should not be construed as limiting the scope of the embodiments herein.

Examples

Example 1: Preparation of the nutritional composition - Algae derived nutritional composition

About 65 Og of spirulina was taken and mixed with about 300ml of water to prepare a slurry having solids content of about 10%-20%. Said slurry was mixed and maintained in an agitator tank at a temperature of about 20°C.

About 95 Og of the spirulina slurry was then mixed with about 2g of wheat grass powder, about 1 5g of alfalfa grass powder and about 8g of maltodextrin in a high speed blender and the mixture was subjected to pre-homogenization at about 500 rpm for about 10 minutes. The blender was maintained at a temperature of about 30°C.

The pre-homogenized mixture was then passed into a homogenizer for effective mixing and particle size reduction. The pre-homogenized mixture was subjected to homogenization in presence of about 0.8g of vanilla extract. About two passes of the pre-homogenized mixture were made through the homogenizer for about 10 minutes each. The homogenizer was maintained at a temperature of about 20°C.

The homogenized mixture was then spray dried at a temperature of about 150°C to obtain the dry nutritional composition. Said nutritional composition was sieved through a mesh to remove any foreign matters and to allow for further mixing. Figure 1 provides a flow chart of the entire process . The effect of the method on the formation of the nutritional composition from the individual components is depicted in Figure 2.

Following the aforesaid method, the following formulations were prepared on a larger scale

Table 1: Base formula Example 2: Physical characterization of the nutritional composition

The nutritional composition prepared in Example 1 was subjected to SEM imaging. For purposes of comparison, a similar nutritional composition having similar components but prepared by dry mixing was also imaged by SEM.

Figure 3 provides SEM images obtained for both the nutritional composition of Example 1 (Figure 3 (a) and (b)) and the nutritional composition prepared by dry mixing (Figure 3 (c) and (d)) at 200X and 1000X magnification.

As can be observed from the figure, the nutritional composition of Example 1 shows that the particles are encapsulated and uniformly distributed whereas the dry mixed protein product (market product) shows that the particles are uneven in texture and not uniformly distributed. Example 3: Preparation of formulation

The following formulations were prepared using the base formula as obtained in Example 1.

Table 2: Mixed Berry Flavoured Formulation Table 3: Chocolate Flavoured Formulation

Table 4: Strawberry Flavoured Formulation

The aforesaid formulations were subjected to sensory analysis and were found to be palatable by different user(s)/consumer(s).

Example 4: Stability analysis

The stability of the nutritional composition as obtained in Example 1 was analyzed by 10 keeping the sample (base formula) covered in glass petri plate and incubating for about 24 hours. The parameter used to assess stability was the degradation of the pigments in the nutritional composition. Similar observation was performed for organic spirubna powder alone and used as a point for comparison.

Table 5: Stability analysis

15 Example 5: Nutrient profiling

The complete nutrient profile of the nutritional composition of the present disclosure (as prepared in Example 1) was assessed and the following were the observations -

Table 6: Nutrient profile

Example 6: Amino acid profiling

The amino acid profile of the nutritional composition of the present disclosure (as prepared in Example 1) was assessed and the following were the observations -

Table 7: Amino acid profile

As can be observed from the above, all essential amino acids are available in the nutritional composition of the present disclosure. Based on the above analysis, it was found that the total branched chain amino acid in the composition is about 9.42gm/100gm.

Example 7: Fatty acid profiling The total fat content of the nutritional composition of the present disclosure is about 9% as shown in Example 5. The fatty acid profde of the nutritional composition of the present disclosure (as prepared in Example 1) was assessed and the following peaks were obtained (Figure 4) -

Table 8: Fatty acid profile

Example 8: Sensory analysis

The composition as prepared in Example 1 was formulated into different products and said products were subjected to sensory analysis. For purposes of comparison, the sensory analysis was also performed for a similar composition however prepared by a different 10 process of dry blending.

Table 9: Descriptive Sensory analysis

5

As can be observed from the above table, the composition prepared by dry blending was not as palatable as the composition of the present disclosure and formulations prepared therefrom.

Example 9: Digestibility studies

10 To understand the digestibility of the composition of the present disclosure, digestibility studies were performed utilizing the simulated static digestive model system. The protein digestibility of the composition was assessed after gastric and intestinal phases of digestion (Figures 5a and 5b). Table 10: Free amino acid release

It was found that the nutritional composition started to release about 1% non-intact protein during the contact with salivary enzymes (oral phase) and after about 90 minutes (intestinal phase), the net change (in non-intact) was about 10%, the same as for pea protein on a uniform protein content basis. The processed pea protein however did not show any release of non-intact phase in the oral phase or the gastric phase.

Further, the retention of pigment was also analysed and it was observed that the natural pigments of Spirulina in the nutritional composition survived the gastric chamber. Pea protein, in comparison, was found to be colourless and without natural pigments (Figure 6).