ES2399511A2 - Ice supplemented with algae and/or derivatives, process for obtaining thereof and applications thereof - Google Patents
Ice supplemented with algae and/or derivatives, process for obtaining thereof and applications thereof Download PDFInfo
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- ES2399511A2 ES2399511A2 ES201250011A ES201250011A ES2399511A2 ES 2399511 A2 ES2399511 A2 ES 2399511A2 ES 201250011 A ES201250011 A ES 201250011A ES 201250011 A ES201250011 A ES 201250011A ES 2399511 A2 ES2399511 A2 ES 2399511A2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25C—PRODUCING, WORKING OR HANDLING ICE
- F25C1/00—Producing ice
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Physics & Mathematics (AREA)
- Mechanical Engineering (AREA)
- Thermal Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
Hielo suplementado con extractos de algas, proceso para su obtención y aplicaciones Ice supplemented with algae extracts, process for obtaining and applications
Sector de la técnica Technical sector
La presente invención se refiere a un producto alimenticio en forma de hielo, suplementado con extractos de algas. Otro aspecto de la presente invención se refiere al proceso de obtención de este tipo de hielo. Así, la presente invención tiene aplicaciones en diversos sectores de la industria alimentaria, particularmente en productos de alimentos no procesados. The present invention relates to a food product in the form of ice, supplemented with algae extracts. Another aspect of the present invention relates to the process of obtaining this type of ice. Thus, the present invention has applications in various sectors of the food industry, particularly in unprocessed food products.
Estado de la técnica State of the art
El planeta en el que vivimos es poseedor de muchos recursos naturales. Los océanos tienen una alta diversidad biológica y química, una vez que cubren el 70% de la superficie terrestre. A lo largo de los años, el interés en organismos marinos se ha incrementado sustancialmente, gracias a la búsqueda de nuevos compuestos naturales en diferentes áreas de interés tales como cosméticos o la industria de productos farmacéuticos. The planet we live in has many natural resources. The oceans have a high biological and chemical diversity, once they cover 70% of the earth's surface. Over the years, interest in marine organisms has increased substantially, thanks to the search for new natural compounds in different areas of interest such as cosmetics or the pharmaceutical industry.
Muchos de los organismos marinos, normalmente a través de su metabolismo secundario, producen moléculas bioactivas, que reaccionan a presiones ecológicas, como por ejemplo la competición por el espacio o su protección contra depredadores. Muchas de esas moléculas tienen actividad biológica, como la actividad antibacteriana, antifúngica, antioxidante, anticoagulante y antitumoral. Entre los muchos organismos marinos pueden sobresalir las algas como uno de los mayores productores de moléculas bioactivas con un elevado potencial antioxidante y antimicrobiano. Algunas algas, como la Fucus spiralis y Enteromorpha compressa demuestran una alta actividad antioxidante, mientras que otras, como las Sphaerococcus coronopifolius y Plocamium cartilagineum revelan una marcada actividad antimicrobiana. Many of the marine organisms, normally through their secondary metabolism, produce bioactive molecules, which react to ecological pressures, such as competition for space or their protection against predators. Many of these molecules have biological activity, such as antibacterial, antifungal, antioxidant, anticoagulant and antitumor activity. Among the many marine organisms, algae can stand out as one of the largest producers of bioactive molecules with a high antioxidant and antimicrobial potential. Some algae, such as Fucus spiralis and Enteromorpha compresssa show high antioxidant activity, while others, such as Sphaerococcus coronopifolius and Plocamium cartilagineum reveal a marked antimicrobial activity.
Además, es evidente que existen varios problemas asociados con el área alimenticia. En este campo, la intoxicación alimentaria es uno de los más graves y con mayor incidencia. Las intoxicaciones alimentarias son, por lo tanto, percibidas como un importante problema para los consumidores y productores. Además, estas situaciones constituyen un enorme problema de salud pública. A pesar de una mayor concienciación, el número de casos de intoxicaciones no se ha ido reduciendo. Muchos de estos problemas derivan de la falta de higiene, del manejo inadecuado y de problemas asociados con el almacenamiento de los alimentos. Con estas "puertas" abiertas, diversos agentes tales como toxinas, parásitos, virus, y principalmente bacterias y hongos, contaminan los alimentos promoviendo enfermedades y la reducción de la vida útil de los alimentos. De estas enfermedades, las que se producen con mayor frecuencia son la intoxicación alimentaria ocasionada por bacterias del género Salmonella. In addition, it is clear that there are several problems associated with the food area. In this field, food poisoning is one of the most serious and with the highest incidence. Food poisoning is, therefore, perceived as a major problem for consumers and producers. In addition, these situations constitute a huge public health problem. Despite greater awareness, the number of poisoning cases has not been reduced. Many of these problems derive from poor hygiene, improper handling and problems associated with food storage. With these "doors" open, various agents such as toxins, parasites, viruses, and mainly bacteria and fungi, contaminate food promoting disease and reducing the shelf life of food. Of these diseases, the ones that occur most frequently are food poisoning caused by bacteria of the genus Salmonella.
La intoxicaciones alimenticias están generalmente asociadas a la comercialización de alimentos frescos como por ejemplo la carne y pescado fresco. Estudios realizados en los Estados Unidos y el Reino Unido señalan que el 10-25% de los casos de intoxicación alimenticias se originan en los productos del mar, la tercera principal causa de este problema alimentar. Food poisoning is generally associated with the commercialization of fresh foods such as fresh meat and fish. Studies in the United States and the United Kingdom indicate that 10-25% of cases of food poisoning originate from seafood, the third leading cause of this food problem.
En la comercialización de estos productos ocurre el crecimiento de bacterias y hongos, incluso a temperaturas de almacenamiento de alrededor de 4ºC. Varios organismos patógenos se pueden encontrar en estos tipos de productos tales como, Pseudomonas spp., Shewanella spp., Listeria spp., Clostridium perfringens, Salmonella spp., Vibrio parahaemolyticu, entre otros. In the commercialization of these products the growth of bacteria and fungi occurs, even at storage temperatures of around 4ºC. Several pathogenic organisms can be found in these types of products such as, Pseudomonas spp., Shewanella spp., Listeria spp., Clostridium perfringens, Salmonella spp., Vibrio parahaemolyticu, among others.
Además de los problemas mencionados, en el caso específico del pescado fresco, se comprueba una gran limitación cuanto a su proceso de preservación, como resultado de su mayor susceptibilidad a los fenómenos de oxidación de los lípidos y la pérdida de características organolépticas importantes. De hecho, gran parte del pescado que se utiliza para el consumo humano, tiene una baja concentración de grasa saturada y de un alto contenido de grasa poliinsaturada. Estas grasas poliinsaturadas, como el omega-3, son nutrientes que tienen menores niveles de colesterol plasmático, previniendo la aparición de enfermedades cardiovasculares y también pueden ayudar a reducir la presión arterial. Además, también tienen propiedades anti-inflamatorias. Sin embargo, la conservación del pescado fresco está relacionada con la peroxidación lipídica, que promueve la aparición de olor y sabor a "moho", delimitando la vida útil del pescado en la estantería y la reducción de su valor comercial. Este proceso de deterioro de la calidad del producto, que afecta especialmente el pescado, corresponde a la existencia de un alto porcentaje de ácidos grasos poliinsaturados. En realidad, la auto-oxidación de los alimentos libera especies reactivas de oxígeno (ROS). Las ROS causan estrés oxidativo disminuyendo la calidad de los alimentos que están, principalmente, relacionos con diversas patologías como las enfermedades neurodegenerativas, la hipertensión arterial, In addition to the aforementioned problems, in the specific case of fresh fish, there is a great limitation regarding its preservation process, as a result of its greater susceptibility to lipid oxidation phenomena and the loss of important organoleptic characteristics. In fact, much of the fish that is used for human consumption has a low concentration of saturated fat and a high content of polyunsaturated fat. These polyunsaturated fats, such as omega-3, are nutrients that have lower levels of plasma cholesterol, preventing the onset of cardiovascular diseases and can also help reduce blood pressure. In addition, they also have anti-inflammatory properties. However, the conservation of fresh fish is related to lipid peroxidation, which promotes the appearance of "moldy" smell and taste, defining the shelf life of the fish on the shelf and reducing its commercial value. This process of deterioration of product quality, which especially affects fish, corresponds to the existence of a high percentage of polyunsaturated fatty acids. In reality, the self-oxidation of food releases reactive oxygen species (ROS). ROS cause oxidative stress by decreasing the quality of foods that are, mainly, related to various pathologies such as neurodegenerative diseases, high blood pressure,
la diabetes y el cáncer. Diabetes and cancer.
Debido a los factores mencionados, es muy importante desarrollar técnicas y métodos para combatir estos problemas asociados con el almacenamiento de alimentos frescos, especialmente del pescado fresco. Actualmente se cree que el uso de compuestos antioxidantes y bioactivos de origen natural, que aumentan la vida útil de los alimentos, puede ayudar a evitar el problema de intoxicaciones alimenticias asociadas a la comercialización de productos frescos en general y del pescado fresco en particular. Due to the aforementioned factors, it is very important to develop techniques and methods to combat these problems associated with the storage of fresh foods, especially fresh fish. It is currently believed that the use of antioxidants and bioactive compounds of natural origin, which increase the shelf life of food, can help avoid the problem of food poisoning associated with the marketing of fresh products in general and fresh fish in particular.
La presente invención proporciona así una solución técnica al problema del The present invention thus provides a technical solution to the problem of
almacenamiento de los productos alimenticios, en particular de los alimentos frescos, lo storage of food products, particularly fresh food, what
que permite el aumento del tiempo de almacenamiento, pero, todavía más importante, which allows for increased storage time, but, even more importantly,
evita la degradación rápida de los productos donde se aplica lo que promueve su valor prevents rapid degradation of products where it is applied, which promotes its value
comercial y ayuda a resolver problemas de salud pública como las intoxicaciones commercial and help solve public health problems such as poisoning
alimenticias. food.
La presente invención se refiere a un hielo suplementado con extractos algas comestibles o con sus derivados con elevada capacidad antioxidante. The present invention relates to an ice supplemented with edible seaweed extracts or its derivatives with high antioxidant capacity.
La suplementación de hielo con extractos de algas se lleva a cabo de por lo menos de una de las siguientes formas: Ice supplementation with seaweed extracts is carried out in at least one of the following ways:
1) Adición de algas seleccionadas y liofilizadas; 2) Adición de extractos de algas comestibles seleccionadas, en bruto o fraccionado; 3) Adición de compuestos antioxidantes extraídos de algas seleccionadas. Opcionalmente, estos compuestos pueden ser previamente concentrados / purificados. 1) Addition of selected and lyophilized algae; 2) Addition of selected edible seaweed extracts, raw or fractionated; 3) Addition of antioxidant compounds extracted from selected algae. Optionally, these compounds can be previously concentrated / purified.
Las algas son seleccionadas en función de su capacidad antioxidante, es decir, la selección de las algas, extractos brutos o parciales y/o compuestos antioxidantes, extraídos de las algas, es tal que se obtiene una proporción de estos compuestos adecuados para este objetivo. Algae are selected based on their antioxidant capacity, that is, the selection of algae, raw or partial extracts and / or antioxidant compounds, extracted from the algae, it is such that a proportion of these compounds is obtained suitable for this purpose.
De acuerdo con la presente invención, las algas y/o microalgas preferiblemente utilizadas se seleccionan de las siguientes especies: In accordance with the present invention, algae and / or microalgae preferably used are selected from the following species:
Acanthophora nayadiformis; Acanthophora spicifera; AJaria crassifolia ; AJaría escuJenta; AJaria fituJosa; AJaria marginata; Ascophyllum nodosum; Asparagopsis taxiformis; Betaphycus geJatinum; CaJagJossa adnata; Capspsiphon fuJvescens; Ca ten ella spp.; CauJerpa Jentillifera; CauJerpa peJtata; CauJerpa racemosa; CauJerpa sertuJarioides; CauJerpa spp; CauJerpa taxifolia; Chondria erassicaulis; Chondrus crispus; Chondrus ocellatus; CJadosiphon okamuranus; Codium bartJetti; Codium eduJe; Codium fragile; Codium muelleri ; Codium spp.; Codium tayJorii; Codium ténue; Codium tomentosum; CoJpomenia sinuosa; Durvillaea antárctica; EckJonia cava; EckJonia kurome; EckJonia stoJonifera; Egregia menziesii; Enteromorpha cJathrata; Enteromorpha compressa; Enteromorpha grevillei; Enteromorpha intestinalis; Enteromorpha linza; Enteromorpha nitidum; Enteromorpha proJifera; Enteromorpha spp.; Eucheuma cartilagineum; Eucheuma gelatinae; Eucheuma isiforme; Eucheuma muricatum; Fucus Korea; Fucus gardneri; Fucus serratus; Fucus spiralis; Fucus vesiculosus; Gelidiella acerosa; Gelidiella tenuíssima; Gelidium anansii; Gelidium corneum; Gelidium erinale; Gelidium latifolium; Gelidium pulchellum; Gelidium pusillum; Gelidium spinosum; Gelidium spp.; Gloiopeltis furcata; Gloiopeltis spp.; Gloiopeltis tenax; Gracilaria; asisatica; Gracilaria bursa-pastoris; Gracilaria changgi; Gracilaria cornea; Gracilaria coronopifera; Gracilaria corticata; Gracilaria erassíssima; Gracilaria domingensis; Gracilaria edulis; Gracilaria eucheumoides; Gracilaria firma; Gracilaria fisheri; Gracilaria gracilis; Gracilaria heterocJada; Gracilaria lemaneiformis; Gracilaria parvispora; Gracilaria salicornia; Gracilaria spp.; Gracilaria tenuistipitata varo liui; Gracilaria vermiculophylla; Gracilaria verrucosa; Grateloupia dichotoma; Grateloupia doryphora; Grateloupia elliptica; Grateloupia filicina; Grateloupia turuturu; Halymenia disco idea ; Halymenia durvillaei; Halymenia flores;;; Halymenia spp.; Hizikia fusiformis; Hydroclathrus clathratus; Hypnea muscoides; Hypnea nidifica; Hypnea pannosa; Hypnea spinella; Hypnea spp.; Hypnea valentiae; Iridaea edulis; kappaphycus alvarezzi; Kappaphycus cotton;;; Laminaria angustata; Laminaria bongardiana; Laminaria diabolica; Laminaria digitata; Laminaria groenlandica; Laminaria hyperborea; Laminaria japónica; Laminaria longicruris; Laminaria longissima; Laminaria ochroleuca; Laminaria octotensis; Laminaria religiosa; Laminaria saccharina; Laminaria setchellii; Laurencia chilensis; Laurencia chondrioides; Laurencia majuscula; Laurencia obtusa; Laurencia pinnitifida; Macrocystis integrifolia; Macrocystis pyrifera; Mastocarpus stellatus; Mazzaella splendens; Meristotheca papulosa; Meristotheca procumbens; Monostroma nitidum; Nemacystis decipiens; Nemalion vericulare; Nereocystis leutkeana; Padina antillarum; Padina gymnospora; Padina pavonica; Padina tetrastromatica; Palmaria hecatensis; Palmaria mollis; Palmaria palmata; Papenfussiella kuromo; Pelvetia caniculata; Pelvetia siliquosa; Petalonia binghamiae; Peta Ion ia fascia; Porphyra abbottae; Porphyra acanthophora; Porphyra atropurpurae; Porphyra columbina; Porphyra crispata; Porphyra fallax; Porphyra haitanensis; Porphyra kuniedae; Porphyra leucostica; Porphyra linearis; Porphyra perforata; Porphyra psuedolanceolata; Porphyra seriata; Porphyra spiralis; Porphyra spp.; Porphyra suborbiculata; Porphyra ten era; Porphyra torta; Porphyra umbilicalis; Porphyra vietnamensis; Porphyra yezoensis; Postelsia spp.; Pterocladia capilla cea; Sargassum aquifolium; Sargassum crassifolium; Sargassum fallax; Sargassum filipendula; Sargassum horneri; Sargassum marginatum; Sargassum muticum; Sargassum oligosystum; Sargassum pallidum; Sargassum polycystum; Sargassum siliquosum; Sargassum spp.; Sargassum vulgare; Sargassum wightii; Scinaia furcellata; Scinaia moniliformis F Philippines; Scytosiphon lomentaria; Solieria spp.; Spyridia filamentosa; Stypopodium schimperii; Ulva clathrata; Ulva fasciata; Ulva intestinalis; Ulva lactuca; Ulva linearis; Ulva reticulata; Ulva rigida; Ulva spp.; Undaria peterseniana; Undaria pinnitifida. Acanthophora nayadiformis; Acanthophora spicifera; AJaria crassifolia; AJaría escuJenta; AJaria fituJosa; AJaria marginata; Ascophyllum nodosum; Asparagopsis taxiformis; Betaphycus geJatinum; CaJagJsasa adnata; Capspsiphon fuJvescens; Ca ten ella spp .; CauJerpa Jentillifera; CauJerpa peJtata; CauJerpa racemosa; CauJerpa sertuJarioides; CauJerpa spp; CauJerpa taxifolia; Chondria erassicaulis; Chondrus crispus; Chondrus ocellatus; CJadosiphon okamuranus; Codium bartJetti; Codium eduJe; Codium fragile; Codium muelleri; Codium spp .; Codium tayJorii; Codium Ténue; Codium tomentosum; CoJpomenia sinuous; Durvillaea Antarctica; EckJonia cava; EckJonia kurome; EckJonia stoJonifera; Egregia menziesii; Enteromorpha cJathrata; Enteromorpha compresssa; Enteromorpha grevillei; Enteromorpha intestinalis; Enteromorpha linza; Enteromorpha nitidum; Enteromorpha proJifera; Enteromorpha spp .; Eucheuma cartilagineum; Eucheuma gelatinae; Eucheuma isiforme; Eucheuma muricatum; Fucus Korea; Fucus gardneri; Fucus serratus; Fucus spiralis; Fucus vesiculosus; Gelidiella acerosa; Gelidiella tenuíssima; Gelidium anansii; Gelidium corneum; Gelidium erinale; Gelidium latifolium; Gelidium pulchellum; Gelidium pusillum; Gelidium spinosum; Gelidium spp .; Gloiopeltis furcata; Gloiopeltis spp .; Gloiopeltis tenax; Gracilaria; asysatica; Gracilaria bursa-pastoris; Gracilaria changgi; Gracilaria cornea; Gracilaria coronopifera; Gracilaria corticata; Gracilaria erassíssima; Gracilaria domingensis; Gracilaria edulis; Gracilaria eucheumoides; Gracilaria signature; Gracilaria fisheri; Gracilaria gracilis; Gracilaria heterocJada; Gracilaria lemaneiformis; Gracilaria parvispora; Gracilaria salicornia; Gracilaria spp .; Gracilaria tenuistipitata varo liui; Gracilaria vermiculophylla; Gracilaria verrucosa; Grateloupia dichotoma; Grateloupia doryphora; Grateloupia elliptica; Grateloupia filicina; Grateloupia turuturu; Halymenia disco idea; Halymenia durvillaei; Halymenia flowers ;;; Halymenia spp .; Hizikia fusiformis; Hydroclathrus clathratus; Hypnea muscoides; Hypnea nests; Hypnea pannosa; Hypnea spinella; Hypnea spp .; Hypnea valentiae; Iridaea edulis; kappaphycus alvarezzi; Kappaphycus cotton ;;; Laminaria angustata; Bongardian laminaria; Diabolic laminaria; Laminaria digitata; Laminaria groenlandica; Laminaria hyperborea; Japan laminaria; Laminaria longicruris; Laminaria longissima; Laminaria ochroleuca; Laminaria octotensis; Religious laminaria; Laminaria saccharina; Laminaria setchellii; Laurencia chilensis; Laurencia chondrioides; Laurence majuscula; Obtuse laurence; Pinnitifida Laurence; Macrocystis integrifolia; Macrocystis pyrifera; Mastocarpus stellatus; Mazzaella splendens; Meristotheca papulosa; Meristotheca procumbens; Monostroma nitidum; Nemacystis decipiens; Nemalion vericulare; Nereocystis leutkeana; Padina antillarum; Padina gymnospora; Padina Pavonica; Tetrastromatic padina; Palmaria hecatensis; Palmaria mollis; Palmaria palmata; Papenfussiella kuromo; Pelvetia caniculata; Silky pelvetia; Petalonia binghamiae; Peta Ion ia fascia; Porphyra abbottae; Porphyra acanthophora; Porphyra atropurpurae; Porphyra columbina; Porphyra crispata; Porphyra fallax; Porphyra haitanensis; Porphyra kuniedae; Porphyra leucostica; Porphyra linearis; Porphyra perforata; Porphyra psuedolanceolata; Porphyra seriata; Porphyra spiralis; Porphyra spp .; Porphyra suborbiculata; Porphyra ten era; Porphyra cake; Porphyra umbilicalis; Porphyra vietnamensis; Porphyra yezoensis; Postelsia spp .; Pterocladia chapel cea; Sargassum aquifolium; Sargassum crassifolium; Sargassum fallax; Sargassum filipendula; Sargassum horneri; Sargassum marginatum; Sargassum muticum; Sargassum oligosystum; Sargassum pallidum; Sargassum polycystum; Sargassum siliquosum; Sargassum spp .; Sargassum vulgare; Sargassum wightii; Scinaia furcellata; Scinaia moniliformis F Philippines; Lomentarian Scytosiphon; Solieria spp .; Spyridia filamentosa; Stypopodium schimperii; Ulva clathrata; Ulva fasciata; Ulva intestinalis; Ulva lactuca; Ulva linearis; Ulva reticulata; Ulva rigida; Ulva spp .; Undaria peterseniana; Undaria pinnitifida.
ASÍ, el primer paso de este proceso consiste en caracterizar y cuantificar los productos de origen vegetal y/o sus derivados para añadir al agua para congelar, de modo a obtener-se una mezcla que contiene el material vegetal y/o derivados en proporciones y cantidades adecuadas para la finalidad deseada. Esta mezcla puede estar en forma sólida, por ejemplo, tableta, líquida, tales como una solución acuosa, o en gel. Thus, the first step of this process is to characterize and quantify products of plant origin and / or their derivatives to add to the water for freezing, so as to obtain a mixture containing the plant material and / or derivatives in proportions and quantities suitable for the desired purpose. This mixture may be in solid form, for example, tablet, liquid, such as an aqueous solution, or gel.
En seguida, se añade la mezcla que contiene el material vegetal y/o derivados, previamente seleccionados sobre la base de la aplicación pretendida, a la congelación del agua. Next, the mixture containing the plant material and / or derivatives, previously selected on the basis of the intended application, is added to the freezing of the water.
Finalmente, se congela el agua que contiene mezcla. La congelación se puede efectuar en dispositivos más o menos sofisticados y sin limitación de tamaño. Finally, the water containing mixture is frozen. Freezing can be done on more or less sophisticated devices and without size limitation.
A efectos de esta invención, el término "material vegetal" se refiere, en el contexto de la presente invención, a cualquier material vegetal origen acuática, incluyendo algas y/o de microalgas, provenientes y/o susceptibles de ser cultivadas y/o desarrolladas en entornos acuáticos, preferiblemente comestibles. For the purposes of this invention, the term "plant material" refers, in the context of the present invention, to any aquatic plant material, including algae and / or microalgae, originating and / or susceptible to being cultivated and / or developed. in aquatic environments, preferably edible.
"Derivados" se refiere a los extractos fraccionadas o brutos obtenidos de los materiales vegetales antes mencionados, tales como los compuestos con actividad antioxidante obtenidos de ese material o de los extractos, que pueden ser opcionalmente concentrados y/o purificados. "Derivatives" refers to fractional or crude extracts obtained from the aforementioned plant materials, such as compounds with antioxidant activity obtained from that material or extracts, which may be optionally concentrated and / or purified.
"Mezcla que contiene material vegetal y/o sus derivados" se refiere a un producto que comprende material vegetal de origen acuática y/o sus derivados en estado sólido, líquido o en gel, pueden también circunscribir combinaciones de material vegetal de múltiples origines y especies, tales como las combinaciones de diferentes especies de algas marinas y/o combinaciones de algas de agua dulce yagua del mar y/o todavía, combinaciones de algas con derivados. Estas mezclas pueden comprender, opcionalmente, compuestos funcionales. "Mixture containing plant material and / or its derivatives" refers to a product comprising plant material of aquatic origin and / or its derivatives in solid, liquid or gel state, may also circumscribe combinations of plant material of multiple origins and species , such as combinations of different species of seaweed and / or combinations of freshwater seaweed and seawater and / or still, combinations of algae with derivatives. These mixtures may optionally comprise functional compounds.
Los "compuestos funcionales" en el contexto de la presente invención se refieren a compuestos tales como colorantes, aromatizantes, aglutinantes, espesantes, etc. cuya función es hacer que el producto final sea a nivel visual y/O olfativo más atrayente, sabroso, y de manejo más sencillo, con una forma particular o textura. "Functional compounds" in the context of the present invention refer to compounds such as colorants, flavorings, binders, thickeners, etc. whose function is to make the final product visually and / or olfactory more attractive, tasty, and easier to use, with a particular shape or texture.
"Solución acuosa conteniendo material vegetal y/O sus derivados" se refiere a cualquier solución acuosa que comprende el material vegetal anteriormente mencionado y/o sus derivados, en cualquier tipo de concentración. "Aqueous solution containing plant material and / or its derivatives" refers to any aqueous solution comprising the aforementioned plant material and / or its derivatives, in any type of concentration.
"Agua a congelar" se refiere al agua a la que se añade posteriormente la mezcla que comprende el material vegetal y/o sus derivados. Esta agua puede estar en máquinas productoras de hielo sofisticadas o en cualquier otro dispositivo de este género, independientemente de las dimensiones de los mismos. "Water to be frozen" refers to water to which the mixture comprising the plant material and / or its derivatives is subsequently added. This water can be in sophisticated ice-producing machines or in any other device of this genre, regardless of their dimensions.
El hielo tiene una aplicación general en el sector alimenticio, lo que permite una mejora sustancial en la preservación de todo tipo de alimentos, tales como alimentos frescos, que generalmente se mantienen en hielo. Ice has a general application in the food sector, which allows a substantial improvement in the preservation of all types of foods, such as fresh foods, which are generally kept on ice.
La aplicación del hielo de la presente invención, tiene un efecto especialmente dirigido al sector de la pesca y a la comercialización de pescado fresco, ya que el pescado es un producto de alto valor comercial y altamente perecedero. Por lo tanto, el hielo se puede aplicar al pescado a lo largo de toda la cadena de obtención, producción y comercialización, es decir, desde el momento en que se captura en alto mar hasta al consumidor final (embarcación -lonja de pescado -transporte -consumidor final). ASÍ, el hielo de la presente invención tiene un importante papel en el mantenimiento de la calidad del pescado fresco, ya que impide el crecimiento de microorganismos patógenos, la oxidación de ácidos grasos poliinsaturados y el desarrollo de toxinas. The application of the ice of the present invention has an effect especially directed to the fishing sector and the commercialization of fresh fish, since the fish is a product of high commercial and highly perishable value. Therefore, ice can be applied to fish throughout the entire procurement, production and marketing chain, that is, from the moment it is caught offshore to the final consumer (boat -fishing belt -transport -final consumer). Thus, the ice of the present invention plays an important role in maintaining the quality of fresh fish, since it prevents the growth of pathogenic microorganisms, the oxidation of polyunsaturated fatty acids and the development of toxins.
Otro aspecto importante de la aplicación de la presente invención se refiere a la refrigeración de bebidas, consiguiendo funcionar como nutracéutico, permitiendo la ingestión de productos naturales con capacidad antioxidante y antimicrobiana. Another important aspect of the application of the This invention relates to the refrigeration of beverages, managing to function as a nutraceutical, allowing the ingestion of natural products with antioxidant and antimicrobial capacity.
Claims (5)
- 4. Four.
- Hielo según la reivindicación 1, con extractos de algas sustituidos por algas liofilizadas. Ice according to claim 1, with algae extracts substituted by lyophilized algae.
- 5. 5.
- Hielo según la reivindicación 1, con extractos de algas brutos y/o fraccionados. Ice according to claim 1, with extracts of raw and / or fractionated algae.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PT104814A | 2009-11-10 | ||
| PT104814A PT104814B (en) | 2009-11-10 | 2009-11-10 | ICE SUPPLEMENTED WITH ALGAE EDIBLE AND / OR DERIVATIVE PRODUCTS |
| PCT/IB2009/055621 WO2011058398A1 (en) | 2009-11-10 | 2009-12-09 | Ice supplemented with algae and/or derivatives, process for obtaining thereof and applications thereof |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| ES2399511A2 true ES2399511A2 (en) | 2013-04-01 |
| ES2399511A8 ES2399511A8 (en) | 2013-05-23 |
| ES2399511R1 ES2399511R1 (en) | 2013-05-28 |
| ES2399511B1 ES2399511B1 (en) | 2013-12-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201250011A Expired - Fee Related ES2399511B1 (en) | 2009-11-10 | 2009-12-09 | Ice supplemented with seaweed extract, process for obtaining and applications |
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| Country | Link |
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| ES (1) | ES2399511B1 (en) |
| PT (1) | PT104814B (en) |
| WO (1) | WO2011058398A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PT107369B (en) * | 2013-12-16 | 2016-03-16 | Campotec - Comercialização E Consultadoria Em Hortofrutícolas S A | MARINE ORIGIN COATING FOR APPLICATION ON MINIMALLY PROCESSED OR FOURTH RANGE PRODUCTS AND RESPECTIVE PRODUCTION METHOD |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60221037A (en) * | 1984-04-16 | 1985-11-05 | Toshiyuki Oota | Frozen food |
| JPH02242652A (en) * | 1990-02-10 | 1990-09-27 | Ninben:Kk | Preparation of frozen eutectic seasoning |
| DE10062813A1 (en) * | 2000-12-18 | 2002-07-11 | Katharina Kern | Nutritional supplement based on migroalgae, also containing medicinal plant to give stronger and more targeted action, e.g. in improving general health or improving blood flow |
| FR2842994A1 (en) * | 2002-08-02 | 2004-02-06 | Daniel Payet | A bread containing seaweed extracts with slimming properties used as an aid to slimming prepared by a sourdough method using a leaven and a poolish. |
| US7749545B2 (en) * | 2005-03-18 | 2010-07-06 | Sakura Properties, Llc | Fucoidan compositions and methods for dietary and nutritional supplements |
-
2009
- 2009-11-10 PT PT104814A patent/PT104814B/en active IP Right Grant
- 2009-12-09 ES ES201250011A patent/ES2399511B1/en not_active Expired - Fee Related
- 2009-12-09 WO PCT/IB2009/055621 patent/WO2011058398A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| ES2399511A8 (en) | 2013-05-23 |
| ES2399511B1 (en) | 2013-12-16 |
| PT104814B (en) | 2013-02-05 |
| ES2399511R1 (en) | 2013-05-28 |
| WO2011058398A1 (en) | 2011-05-19 |
| PT104814A (en) | 2012-08-03 |
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