PT104814A - ICE SUPPLEMENTED WITH ALGAE EDIBLE AND / OR DERIVATIVE PRODUCTS - Google Patents

ICE SUPPLEMENTED WITH ALGAE EDIBLE AND / OR DERIVATIVE PRODUCTS Download PDF

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PT104814A
PT104814A PT104814A PT10481409A PT104814A PT 104814 A PT104814 A PT 104814A PT 104814 A PT104814 A PT 104814A PT 10481409 A PT10481409 A PT 10481409A PT 104814 A PT104814 A PT 104814A
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derivatives
algae
process according
biotechnological
plant material
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PT104814A
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Portuguese (pt)
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PT104814B (en
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Rui Filipe Pinto Pedrosa
Celso Miguel Da Maia Alves
Susete Filipa Gon Alves Pinteus
Hugo Ricardo Soares Monteiro
Ana In S Carrolo Rodrigues
Ernesto Faria Dos Santos Ara Jo
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Inst Polit Cnico De Leiria
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Priority to PT104814A priority Critical patent/PT104814B/en
Priority to PCT/IB2009/055621 priority patent/WO2011058398A1/en
Priority to ES201250011A priority patent/ES2399511B1/en
Publication of PT104814A publication Critical patent/PT104814A/en
Publication of PT104814B publication Critical patent/PT104814B/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23B2/88—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid N2 at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

O PRESENTE INVENTO REFERE-SE A GELO SUPLEMENTADO COM ALGAS EDÍVEIS E/OU PRODUTOS DERIVADOS DESTAS. PREFERENCIALMENTE, AS ALGAS E OS SEUS DERIVADOS QUE APRESENTAM ELEVADA CAPACIDADE ANTIOXIDANTE. AS ALGAS QUE SUPLEMENTAM O GELO PODEM SER PREVIAMENTE PROCESSADAS, COMO POR EXEMPLO ATRAVÉS DE LIOFILIZAÇÃO E OS SEUS DERIVADOS INCLUEM EXTRATOS BRUTOS OU FRACIONADOS DESSAS ALGAS E/OU COMPOSTOS COM ATIVIDADE ANTIOXIDANTE CONCENTRADOS E/OU PURIFICADOS. DESTA FORMA, AO SER APLICADO A ALIMENTOS FRESCOS, TAIS COMO, CARNE E PESCADO. O GELO DA PRESENTE INVENÇÃO PERMITE AUMENTAR O TEMPO DE CONSERVAÇÃO DOS ALIMENTOS PREVENINDO E ATRASANDO A SUA DETERIORAÇÃO. ASSIM, PARA ALÉM DE EVITAR PROBLEMAS DE SAÚDE PÚBLICA, TAIS COMO INTOXICAÇÕES ALIMENTARES, AINDA PROMOVE O AUMENTO DO VALOR COMERCIAL DESTES PRODUTOS. ESTE GELO PODERÁ TER AINDA PROPRIEDADES NUTRACÊUTICAS ATRAVÉS DO SEU CONSUMO EM BEBIDAS.The present invention relates to ice supplemented with algae and / or products derived therefrom. PREFERENTIALLY, ALGAE AND ITS DERIVATIVES THAT SHOW HIGH ANTIOXIDANT CAPACITY. ALGAES THAT SUPPLEMENT THE ICE MAY BE PREVIOUSLY PROCESSED, AS FOR EXAMPLE THROUGH LYOPHILIZATION AND THEIR DERIVATIVES INCLUDE GROSS OR FRACTURED EXTRACTS OF THESE ALGAE AND / OR COMPOUNDS WITH CONCENTRATED AND / OR PURIFIED ANTIOXIDANT ACTIVITY. In this way, as it is applied to fresh foods, such as meat and fish. ICE OF THE PRESENT INVENTION ALLOWS TO INCREASE THE TIME OF CONSERVATION OF FOODS PREVENTING AND DELAYING ITS DETERIORATION. SO, IN ADDITION TO AVOIDING PUBLIC HEALTH PROBLEMS, SUCH AS FOOD POISONING, STILL PROMOTES THE INCREASE OF THE COMMERCIAL VALUE OF THESE PRODUCTS. THIS ICE MAY STILL HAVE NUTRACTIVE PROPERTIES THROUGH YOUR BEVERAGE CONSUMPTION.

Description

11

DESCRIÇÃO "GELO SUPLEMENTADO COM ALGAS E/OU DERIVADOS, PROCESSO PARA A SUA OBTENÇÃO E RESPECTIVAS APLICAÇÕES"DESCRIPTION OF THE INVENTION The present invention relates to a method for the preparation of additives and / or derivatives and /

Domínio técnico da invenção A presente invenção relaciona-se com um produto alimentar, sob a forma de gelo, suplementado com algas e/ou derivados com capacidade antioxidante e/ou bioactiva. Outro aspecto da presente invenção diz respeito ao processo de obtenção deste tipo de gelo. Desta forma, a presente invenção tem aplicação em vários sectores da indústria alimentar, particularmente a produtos alimentares não processados.TECHNICAL FIELD OF THE INVENTION The present invention relates to a food product, in the form of ice, supplemented with algae and / or derivatives having antioxidant and / or bioactive capacity. Another aspect of the present invention relates to the method of obtaining this type of ice. Accordingly, the present invention has application in various sectors of the food industry, particularly unprocessed food products.

Antecedentes da Invenção 0 planeta no qual vivemos é possuidor de inúmeros recursos naturais. Os oceanos apresentam grande importância, uma vez que cobrem 70 % da superfície do planeta e possuem uma elevada biodiversidade, tratando-se assim, de um recurso extremamente rico em diversidade biológica e química. Ao longo do tempo o interesse nos organismos marinhos tem aumentando substancialmente, devido a procura de novos compostos naturais com interesse em diferentes áreas como por exemplo na cosmética ou na indústria farmacêutica.BACKGROUND OF THE INVENTION The planet on which we live is possessed of innumerable natural resources. The oceans are of great importance as they cover 70% of the planet's surface and have a high biodiversity, thus being an extremely rich resource in biological and chemical diversity. Over time the interest in marine organisms has increased substantially due to the search for new natural compounds with interest in different areas such as in cosmetics or in the pharmaceutical industry.

Muitos dos organismos marinhos, normalmente através do seu metabolismo secundário, produzem moléculas bioactivas, de modo a responderem a pressões ecológicas, como por exemplo a competição pelo espaço ou a defesa contra predadores. Muitas destas moléculas possuem actividade biológica, como actividade antibacteriana, antifúngica, anticoagulante, 2 antitumoral e antioxidante. De entre os vários organismos marinhos, podem-se destacar as algas como um dos maiores produtores de moléculas bioactivas com elevado potencial antioxidante e antimicrobiano. Algumas algas, tais como Fucus spiralis e Enteromorpha compressa demonstram elevada actividade antioxidante enquanto que outras, tais como Sphaerococcus coronopifolius e Plocamium cartilagineum, revelaram marcada actividade antimicrobiana.Many of the marine organisms, usually through their secondary metabolism, produce bioactive molecules in order to respond to ecological pressures, such as competition for space or defense against predators. Many of these molecules have biological activity, such as antibacterial, antifungal, anticoagulant, antitumor and antioxidant activity. Among the various marine organisms, algae can be highlighted as one of the largest producers of bioactive molecules with high antioxidant and antimicrobial potential. Some algae such as Fucus spiralis and Enteromorpha compressa demonstrate high antioxidant activity while others, such as Sphaerococcus coronopifolius and Plocamium cartilagineum, have shown marked antimicrobial activity.

Por outro lado, é notória a existência de vários problemas relacionados com a área alimentar. Nesta área, as intoxicações alimentares são um dos problemas mais graves e com maior incidência. As intoxicações alimentares são, por isso, vistas como um grande problema para consumidores e produtores. Para além disso, estas situações constituem um enorme problema de saúde pública. Apesar do aumento da consciencialização, o número de casos de intoxicações não tem vindo a diminuir. Muitos destes problemas advêm da falta de higiene, incorrecto manuseamento e problemas associados à conservação dos alimentos. Com estas "portas" abertas, diversos agentes como toxinas, parasitas, vírus e principalmente bactérias e fungos, contaminam os alimentos provocando doenças e redução do tempo de vida útil dos alimentos. Destas doenças as que ocorrem com maior frequência são as intoxicações alimentares causadas por bactérias do género Salmonella.On the other hand, there are many problems related to the food area. In this area, food poisoning is one of the most serious and most prevalent problems. Food poisoning is therefore seen as a major problem for consumers and producers alike. In addition, these situations constitute a huge public health problem. Despite the increase in awareness, the number of cases of poisoning has not been decreasing. Many of these problems arise from lack of hygiene, incorrect handling and problems associated with food preservation. With these " ports " organisms, such as toxins, parasites, viruses, and especially bacteria and fungi, contaminate food by causing disease and reducing the shelf life of food. Of these diseases, the most frequent occurrences are food poisoning caused by bacteria of the genus Salmonella.

As intoxicações alimentares estão normalmente ligadas à comercialização de alimentos frescos como por exemplo carne fresca e pescado fresco. Estudos realizados nos Estados Unidos e Reino Unido apontam para que 10 a 25% dos casos de intoxicações alimentares tenham origem em produtos oriundos 3 do mar, sendo assim a terceira maior causa deste problema alimentar.Food poisoning is usually linked to the marketing of fresh food such as fresh meat and fresh fish. Studies conducted in the United States and the United Kingdom indicate that 10 to 25% of cases of food poisoning originate from products from sea 3, thus being the third major cause of this food problem.

Na comercialização destes produtos ocorre o crescimento de bactérias e fungos, mesmo com temperaturas de armazenamento na ordem dos 4°C. Vários organismos patogénicos podem ser encontrados nestes tipos de produtos como por exemplo, Pseudomonas spp., Shewanella spp., Listeria spp., Clostridium perfringens, Salmonella spp., Vibrio parahaemolyticus, entre outros.In commercialization of these products occurs the growth of bacteria and fungi, even with storage temperatures in the order of 4 ° C. Various pathogenic organisms can be found in these types of products such as Pseudomonas spp., Shewanella spp., Listeria spp., Clostridium perfringens, Salmonella spp., Vibrio parahaemolyticus, among others.

Para além dos problemas já mencionados, no caso especifico do pescado fresco, verifica-se ainda uma grande limitação quanto ao seu processo de conservação, resultante da sua grande susceptibilidade a fenómenos de oxidação de lipidica e na perda de características organolépticas importantes. Na realidade, uma grande parte do pescado que é utilizado para consumo humano, possui baixa concentração em gorduras saturadas e uma elevada concentração de gorduras polinsaturadas. Estes ácidos gordos insaturados, como o ómega 3, são nutrientes que fazem baixar os niveis de colesterol plasmático, prevenindo o aparecimento de doenças cardiovasculares e que podem também ajudar a baixar a pressão sanguínea. Adicionalmente, possuem ainda propriedades anti-inflamatórias. No entanto, a conservação do pescado fresco está associada à peroxidação lipidica, que promove o aparecimento de odor e sabor a "ranço", limitando muito o tempo de vida de prateleira do pescado e diminuindo o seu valor comercial. Este processo de deterioração da qualidade dos produtos, e que afecta particularmente o pescado, deve-se à existência de uma elevada percentagem de ácidos gordos polinsaturados. Na realidade a auto-oxidação dos alimentos liberta espécies reactivas de oxigénio (ROS). As ROS provocam 4 stress oxidativo diminuindo a qualidade dos alimentos e estão, principalmente, associadas a várias patologias como as doenças neurodegenerativas, a hipertensão arterial, a diabetes e o cancro.In addition to the problems mentioned above, in the specific case of fresh fish, there is still a great limitation as to its conservation process, resulting from its great susceptibility to phenomena of oxidation of lipid and loss of important organoleptic characteristics. In fact, a large part of the fish that is used for human consumption, has low concentration in saturated fats and a high concentration of polyunsaturated fats. These unsaturated fatty acids, such as omega 3, are nutrients that lower plasma cholesterol levels, prevent the onset of cardiovascular disease and can also help lower blood pressure. In addition, they also have anti-inflammatory properties. However, fresh fish preservation is associated with lipid peroxidation, which promotes odor and "rancid" taste, greatly limiting the shelf life of the fish and decreasing its commercial value. This process of deterioration of product quality, which particularly affects the fish, is due to the existence of a high percentage of polyunsaturated fatty acids. In fact the auto-oxidation of food releases reactive oxygen species (ROS). ROS provoke 4 oxidative stress by decreasing the quality of food and are mainly associated with several pathologies such as neurodegenerative diseases, hypertension, diabetes and cancer.

Devido aos factores mencionados, é de extrema importância o desenvolvimento de técnicas e métodos que permitam combater estes problemas associados à conservação de alimentos frescos, principalmente de peixe fresco. Actualmente pensa-se que a utilização de compostos antioxidantes e bioactivos de fontes naturais, que aumentam o tempo de vida dos alimentos, podem ajudar a evitar o problema das intoxicações alimentares associadas à comercialização de produtos frescos em geral e de pescado fresco em particular. 0 presente invento apresenta assim uma solução técnica para o problema da conservação dos alimentos, particularmente dos alimentos frescos permitindo aumentar do tempo de armazenamento dos mesmos mas, ainda mais importante, ao evitar a rápida degradação dos produtos onde é aplicado, promove o seu valor comercial e ajuda a resolver os problemas de saúde pública devido a intoxicações alimentares.Due to the factors mentioned, it is extremely important to develop techniques and methods to combat these problems associated with the conservation of fresh foods, especially fresh fish. It is currently thought that the use of antioxidant and bioactive compounds from natural sources, which increase the shelf life of foods, may help to avoid the problem of food poisoning associated with the marketing of fresh produce in general and fresh fish in particular. The present invention thus provides a technical solution to the problem of preserving foodstuffs, particularly fresh foodstuffs by allowing them to be stored longer, but more importantly, by preventing the rapid degradation of the products where they are applied, it promotes their commercial value and helps solve public health problems due to food poisoning.

Descrição geral da invenção 0 presente invento refere-se a um produto biotecnológico, em particular refere-se a gelo suplementado com algas ediveis ou seus derivados com elevada capacidade antioxidante e/ou bioactiva. A suplementação do gelo com algas é realizada de pelo menos uma das seguintes formas: 1) Adição de algas seleccionadas e liofilizadas; 5 2) Adição de extractos de algas seleccionadas, brutos ou fraccionados; 3) Adição de compostos bioactivos extraídos de algas seleccionadas. Opcionalmente estes compostos podem ser previamente concentrados e/ou purificadosThe present invention relates to a biotechnological product, in particular it relates to ice supplemented with edible algae or derivatives thereof with high antioxidant and / or bioactive capacity. Supplementation of ice with algae is carried out in at least one of the following ways: 1) Addition of selected and lyophilized algae; 5 2) Addition of selected seaweed extracts, raw or fractionated; 3) Addition of bioactive compounds extracted from selected algae. Optionally these compounds may be previously concentrated and / or purified

As algas são seleccionadas em função da sua capacidade antioxidante e bioactiva, ou seja, a selecção das algas, extractos brutos ou parciais e/ou compostos antioxidantes ou bioactivos, extraídos das algas, é efectuada de forma a se obter uma proporção destes compostos adequada para o objectivo em questão.Algae are selected based on their antioxidant and bioactive ability, ie the selection of algae, crude or partial extracts and / or antioxidant or bioactive compounds extracted from algae is carried out in order to obtain a proportion of these compounds suitable for the objective in question.

De acordo com a presente invenção, as algas e/ou microalgas preferencialmente utilizadas são seleccionadas das seguintes espécies:According to the present invention, the algae and / or microalgae preferably used are selected from the following species:

Acanthophora nayadiformis; Acanthophora spicifera; Alaria crassifolia ; Alaria esculenta; Alaria fitulosa; Alaria marginata; Ascophyllum nodosum; Asparagopsis taxiformis; Betaphycus gelatinum; Calaglossa adnata; Capspsiphon fulvescens; Catenella spp.; Caulerpa lentillifera; Caulerpa peltata; Caulerpa racemosa; Caulerpa sertularioides; Caulerpa spp; Caulerpa taxifolia; Chondria crassicaulis; Chondrus crispus; Chondrus ocellatus; Cladosiphon okamuranus; Codium bartletti; Codium edule; Codium fragile; Codium muelleri ; Codium spp.; Codium taylorii; Codium ténue; Codium tomentosum; Colpomenia sinuosa; Durvillaea antárctica; Ecklonia cava; Ecklonia kurome; Ecklonia stolonifera; Egrégia menziesii; Enteromorpha clathrata; Enteromorpha compressa; Enteromorpha grevillei; Enteromorpha intestinalis; Enteromorpha linza; Enteromorpha nitidum; Enteromorpha prolifera; Enteromorpha spp.; Eucheuma cartilagineum; Eucheuma gelatinae; Eucheuma isiforme; Eucheuma muricatum; 6Acanthophora nayadiformis; Acanthophora spicifera; Alaria crassifolia; Alaria esculenta; Alaria phy- tulose; Alaria marginata; Ascophyllum nodosum; Asparagopsis taxiformis; Betaphycus gelatinum; Calaglossa adnata; Capspsiphon fulvescens; Catenella spp .; Caulerpa lentillifera; Caulerpa peltata; Caulerpa racemosa; Caulerpa sertularioides; Caulerpa spp; Caulerpa taxifolia; Chondria crassicaulis; Chondrus crispus; Chondrus ocellatus; Cladosiphon okamuranus; Codium bartletti; Codium edule; Codium fragile; Codium muelleri; Codium spp .; Codium taylorii; Codium tenuous; Codium tomentosum; Colpomenia sinuosa; Durvillaea antarctica; Ecklonia cava; Ecklonia kurome; Ecklonia stolonifera; Egrégia menziesii; Enteromorpha clathrata; Enteromorpha compressa; Enteromorpha grevillei; Enteromorpha intestinalis; Enteromorpha linza; Enteromorpha nitidum; Enteromorpha proliferates; Enteromorpha spp .; Eucheuma cartilagineum; Eucheuma gelatinae; Eucheuma isiforme; Eucheuma muricatum; 6

Fucus Korea; Fucus gardneri; Fucus serratus; Fucus spiralis; Fucus vesiculosus; Gelidiella acerosa; Gelidiella tenuíssima; Gelidium anansii; Gelidium corneum; Gelidium crinale; 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 crassíssima; Gracilaria domingensis; Gracilaria edulis; Gracilaria eucheumoides; Gracilaria firma; Gracilaria fisheri; Gracilaria gracilis; Gracilaria heteroclada; Gracilaria lemaneiformis; Gracilaria parvispora; Gracilaria salicornia; Gracilaria spp.; Gracilaria tenuistipitata var. liui; Gracilaria vermiculophylla; Gracilaria verrucosa; Grateloupia dichotoma; Grateloupia doryphora; Grateloupia elliptica; Grateloupia filicina; Grateloupia turuturu; Halymenia discoidea ; Halymenia durvillaei; Halymenia floresii; Halymenia spp.; Hizikia fusiformis; Hydroclathrus clathratus; Hypnea muscoides; Hypnea nidifica; Hypnea pannosa; Hypnea spinella; Hypnea spp.; Hypnea valentiae; Iridaea edulis; kappaphycus alvarezzi; Kappaphycus cottonii; Laminaria angustata; Laminaria bongardiana; Laminaria diabólica; Laminaria digitata; Laminaria groenlandica; japónica; Laminaria Laminaria ochroleuca; religiosa; Laminaria Laurencia chilensis ; majuscula; LaurenciaFucus Korea; Fucus gardneri; Fucus serratus; Fucus spiralis; Fucus vesiculosus; Gelidiella acerosa; Gelidiella tenuíssima; Gelidium anansii; Gelidium corneum; Gelidium crinale; 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 crassíssima; Gracilaria domingensis; Gracilaria edulis; Gracilaria eucheumoides; Gracilaria firma; Gracilaria fisheri; Gracilaria gracilis; Gracilaria heteroclada; Gracilaria lemaneiformis; Gracilaria parvispora; Gracilaria salicornia; Gracilaria spp .; Gracilaria tenuistipitata var. liui; Gracilaria vermiculophylla; Gracilaria verrucosa; Grateloupia dichotoma; Grateloupia doryphora; Grateloupia elliptica; Grateloupia filicina; Grateloupia turuturu; Halymenia discoidea; Halymenia durvillaei; Halymenia floresii; Halymenia spp .; Hizikia fusiformis; Hydroclathrus clathratus; Hypnea muscoides; Hypnea nidifica; Hypnea pannosa; Hypnea spinella; Hypnea spp .; Hypnea valentiae; Iridaea edulis; kappaphycus alvarezzi; Kappaphycus cottonii; Laminaria angustata; Bongardian laminaria; Diabolic laminaria; Laminaria digitata; Laminaria groenlandica; japonica; Laminaria Laminaria ochroleuca; religious Laminaria Laurencia chilensis; majuscula; Laurencia

Laminaria hyperborea; Laminaria longicruris; Laminaria longissima;Laminaria hyperborea; Laminaria longicruris; Laminaria longissima;

Laminaria octotensis; Laminaria saccharina; Laminaria setchellii;Laminaria octotensis; Laminaria saccharina; Laminaria setchellii;

Laurencia chondrioides; 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 7 gymnospora; Padina pavonica; Padina tetrastromatica; Palmaria hecatensis; Palmaria mollis; Palmaria palmata; Papenfussiella kuromo; Pelvetia caniculata; Pelvetia siliquosa; Petalonia binghamiae; Petalonia faseia; 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 tenera; Porphyra torta; Porphyra umbilicalis; Porphyra vietnamensis; Porphyra yezoensis; Postelsia spp.; Pterocladia capillacea; 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; Uiva fasciata; Uiva intestinalis; Uiva lactuca; Uiva linearis; Uiva reticulata; Uiva rígida; Uiva spp.; Undaria peterseniana; Undaria pinnitifida.Laurencia chondrioides; Laurencia obtuse; 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 7 gymnospora; Padina pavonica; Padine tetrastromatica; Palmaria hecatensis; Palmaria mollis; Palmaria palmata; Papenfussiella kuromo; Pelvetia caniculata; Pelvetia siliquosa; Petalonia binghamiae; Petalonia faseia; Porphyra abbottae; Porphyra acanthophora; Porphyra atropurpurae; Porphyra columbine; 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 tenera; Porphyra pie; Porphyra umbilicalis; Porphyra vietnamensis; Porphyra yezoensis; Postelsia spp .; Pterocladia capillacea; 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 .; Spiridia filamentous; Stypopodium schimperii; Ulva clathrata; Uiva fasciata; Uiva intestinalis; Howling lactuca; Howler linearis; Uiva reticulata; Rigorous howl; Uiva spp .; Undaria peterseniana; Undaria pinnitifida.

Assim, o primeiro passo deste processo consiste em caracterizar e quantificar os produtos de origem vegetal e/ou seus derivados a adicionar à água a congelar, de forma a se obter uma mistura contendo esse material vegetal e/ou derivados em proporções e quantidades adequadas à finalidade desejada. Esta mistura pode encontrar-se na forma sólida, por exemplo em pastilhas, liquida, como por exemplo numa solução aquosa, ou em gel. 8Thus, the first step in this process is to characterize and quantify the products of vegetable origin and / or their derivatives to be added to the water to be frozen, in order to obtain a mixture containing such vegetable material and / or derivatives in proportions and quantities adequate for the purpose. This mixture may be in the solid form, for example in tablets, liquid, as for example in aqueous solution, or gel. 8

Em seguida, adiciona-se a mistura contendo o material vegetal e/ou derivados, já previamente seleccionados em função da aplicação pretendida, à água a congelar.Thereafter, the mixture containing the plant material and / or derivatives already selected according to the intended application is added to the water to be frozen.

Por fim, congela-se a água contendo a mistura. Esta congelação pode ser efectuada em dispositivos mais ou menos sofisticados e sem limitações de dimensão.Finally, the water containing the mixture is frozen. This freezing can be done in more or less sophisticated devices and without dimension limitations.

DefiniçõesDefinitions

Para efeitos da presente invenção a expressão "gelo biotecnológico" refere-se uma mistura aquosa no estado sólido, que compreende o material vegetal seleccionado e/ou os seus derivados, independentemente da dimensão da partícula. A expressão "material vegetal" refere-se, no âmbito da presente invenção, a qualquer material vegetal de origem aquática, compreendendo algas e/ou microalgas provenientes e/ou passíveis de serem cultivadas e/ou desenvolvidas em meios aquáticos, preferencialmente de origem marinha, mas não excluindo meios aquáticos de ambientes salobros ou doces. "Derivados" refere-se aos extractos brutos ou fraccionados obtidos a partir do material vegetal acima mencionado, bem como aos compostos com actividade biológica obtidos a partir desse material ou dos extractos, podendo ser opcionalmente concentrados e/ou purificados. "Mistura contendo material vegetal e/ou seus derivados" refere-se a um produto que compreende material vegetal de origem aquática e/ou seus derivados, no estado sólido, líquido ou em gel, podendo ainda compreender combinações de 9 material vegetal de várias origens e espécies, como por exemplo, combinações de diferentes espécies de algas marinhas e/ou combinações de algas de águas doces e águas marinhas e/ou ainda combinações de algas com derivados. Estas misturas podem opcionalmente compreender compostos funcionais. "Compostos funcionais", no âmbito da presente invenção, refere-se a compostos tais como corantes, aromatizantes, aglomerantes, espessantes, etc. cuja função consiste em tornar o produto final visualmente e/ou olfactivamente mais atractivo, saboroso, de manuseamento mais simplificado, com uma determinada forma ou textura. "Solução aquosa contendo material vegetal e/ou seus derivados" refere-se a uma qualquer solução aquosa que compreenda o material vegetal acima mencionado e/ou os seus derivados, em qualquer tipo de concentração. "Água a congelar" refere-se à água à qual se adiciona posteriormente a mistura compreendendo o material vegetal e/ou os seus derivados. Esta água pode encontrar-se em máquinas produtoras de gelo sofisticadas ou em quaisquer outros dispositivos deste tipo, independente das dimensões dos mesmos. 10For the purposes of the present invention the term " biotechnological ice " refers to a solid state aqueous mixture comprising the selected plant material and / or its derivatives, regardless of the size of the particle. The term " plant material " refers to any plant material of aquatic origin, comprising algae and / or microalgae from and / or capable of being cultivated and / or grown in aquatic environments, preferably of marine origin, but not excluding aquatic environments of brackish or sweet environments. " Derivatives " refers to the crude or fractionated extracts obtained from the above-mentioned plant material, as well as those compounds having biological activity obtained from that material or from the extracts, which may optionally be concentrated and / or purified. " Mixture containing plant material and / or derivatives thereof " refers to a product comprising plant material of aquatic origin and / or its derivatives, in the solid, liquid or gel state, and may further comprise combinations of plant material of various origins and species, such as combinations of different species seaweed and / or combinations of freshwater and seawater algae and / or combinations of algae with derivatives. These mixtures may optionally comprise functional compounds. " Functional compounds ", within the scope of the present invention, relates to compounds such as colorants, flavorings, binders, thickeners, etc. whose function is to make the final product visually and / or olfactively more attractive, tasteful, more simplified handling, with a certain shape or texture. " Aqueous solution containing plant material and / or derivatives thereof " refers to any aqueous solution comprising the above-mentioned plant material and / or its derivatives, in any type of concentration. " Freezing water " refers to the water to which the mixture comprising the vegetable material and / or its derivatives is subsequently added. This water can be found in sophisticated ice machines or in any other devices of this type, regardless of their dimensions. 10

Aplicações O gelo biotecnológico tem uma aplicação geral no sector alimentar, permitindo melhoramento substancial na conservação de todo o tipo de alimentos, particularmente dos alimentos frescos, que habitualmente sejam conservados em gelo. A aplicação do gelo biotecnológico da presente, tem um efeito particularmente dirigido ao sector das pescas e da comercialização do pescado fresco, uma vez que o pescado é um produto de elevado valor comercial e altamente perecível. Assim, o gelo biotecnológico pode ser aplicado ao pescado ao longo de toda a cadeia de obtenção e comercialização, ou seja, desde do momento em que este é capturado em alto mar até ao consumidor final (embarcação - lota - transporte -comércio -consumidor final). Deste modo, o gelo da presente invenção tem um papel importante na manutenção da qualidade do pescado fresco, uma vez que evita o crescimento de microrganismos patogénicos, a oxidação de ácidos gordos polinsaturados e o desenvolvimento de toxinas.Applications Biotech ice has general application in the food sector, allowing substantial improvement in the conservation of all types of food, particularly fresh foods, which are usually preserved on ice. The application of the biotech ice of the present has a particularly directed effect on the fisheries sector and the marketing of fresh fish, since fish is a product of high commercial value and highly perishable. Thus, biotechnological ice can be applied to fish along the whole chain of acquisition and commercialization, that is, from the moment it is caught on the high seas to the final consumer (tanker - transport - trade - final consumer ). Accordingly, the ice of the present invention plays an important role in maintaining fresh fish quality, as it avoids the growth of pathogenic microorganisms, the oxidation of polyunsaturated fatty acids and the development of toxins.

Outro aspecto relevante da aplicação da presente invenção refere-se à refrigeração de bebidas, podendo deste modo funcionar como nutracêutico, permitindo a ingestão de produtos naturais com capacidade antioxidantes e antimicrobianas.Another relevant aspect of the application of the present invention relates to beverage cooling, thus being able to function as a nutraceutical, allowing the ingestion of natural products with antioxidant and antimicrobial capacity.

Lisboa, 05 de Março de 2010Lisbon, March 05, 2010

Claims (15)

1 REIVINDICAÇÕES 1. Processo de obtenção de um produto biotecnológico suplementado com material vegetal caracterizado por compreender os seguintes passos: a) Se efectuar uma selecção prévia do material vegetal e/ou seus derivados em função do seu conteúdo em componentes antioxidantes e/ou bioactivos para a aplicação desejada; b) Se obter uma mistura compreendendo o material vegetal e/ou seus derivados, nas quantidades e proporções adequadas à aplicação desejada; c) Opcionalmente se processar a mistura da alínea b) de forma a se obter uma mistura na forma sólida, líquida ou gel.Process for obtaining a biotechnological product supplemented with plant material comprising the following steps: a) If a prior selection of the plant material and / or its derivatives is carried out according to its content in antioxidant and / or bioactive components for the desired application; b) If a mixture comprising the plant material and / or its derivatives is obtained in the quantities and proportions appropriate to the desired application; c) Optionally, the mixture of item b) is processed in order to obtain a mixture in solid, liquid or gel form. 2. Processo, de acordo com a reivindicação anterior, caracterizado por a mistura da alínea b) compreender combinações de material vegetal de várias origens e espécies e/ou combinações de derivados.A process according to the preceding claim, characterized in that the mixture of (b) comprises combinations of plant material of various origins and species and / or combinations of derivatives. 3. Processo, de acordo com qualquer uma das reivindicações anteriores, caracterizado por a combinação de material vegetal compreender algas e/ou microalgas liofilizadas.Process according to any one of the preceding claims, characterized in that the combination of vegetable material comprises lyophilized algae and / or microalgae. 4. Processo, de acordo com as reivindicações 1 ou 2, caracterizado por a combinação de material vegetal compreender extractos brutos e/ou fraccionados de algas e/ou microalgas.Process according to claim 1 or 2, characterized in that the combination of plant material comprises raw and / or fractionated extracts of algae and / or microalgae. 5. Processo, de acordo com a reivindicação anterior, caracterizado pelos extractos serem concentrados e/ou purificados. 2A process according to the preceding claim, characterized in that the extracts are concentrated and / or purified. 2 6. Processo, de acordo com as reivindicações 1 ou 2, caracterizado por a combinação de material vegetal compreender compostos com actividade antioxidante e/ou com actividade bioactiva.Process according to claim 1 or 2, characterized in that the combination of plant material comprises compounds with antioxidant activity and / or bioactive activity. 7. Processo, de acordo com a reivindicação anterior, caracterizado pelos compostos com actividade antioxidante e/ou bioactiva serem concentrados e/ou purificados.A process according to the preceding claim, characterized in that the compounds having antioxidant and / or bioactive activity are concentrated and / or purified. 8. Processo, de acordo com qualquer uma das reivindicações anteriores, caracterizado por compreender compostos funcionais.A process according to any one of the preceding claims, characterized in that it comprises functional compounds. 9. Processo, de acordo com qualquer uma das reivindicações anteriores, caracterizado por se adicionar a mistura do material vegetal e/ou seus derivados a um líquido e posteriormente se proceder à congelação dessa solução.Process according to any one of the preceding claims, characterized in that the mixture of the vegetable material and / or its derivatives is added to a liquid and then the solution is frozen. 10. Material biotecnológico caracterizado por ser obtido pelo processo descrito em qualquer uma das reivindicações anteriores.A biotechnological material characterized in that it is obtained by the process described in any one of the preceding claims. 11. Material biotecnológico, de acordo com as reivindicações anteriores caracterizado por compreender material vegetal e/ou seus derivados.Biotechnological material according to the preceding claims, characterized in that it comprises vegetable material and / or its derivatives. 12. Material biotecnológico, de acordo com a reivindicação anterior, caracterizado por o material vegetal compreender algas e/ou microalgas aquáticas e/ou seus derivados, com propriedades antioxidantes e/ou bioactivas.Biotechnological material according to the preceding claim, characterized in that the plant material comprises aquatic algae and / or microalgae and / or its derivatives, with antioxidant and / or bioactive properties. 13. Material biotecnológico, de acordo com as reivindicações 11 ou 12, caracterizado por compreender compostos funcionais. 3Biotechnological material according to claim 11 or 12, characterized in that it comprises functional compounds. 3 14. Material biotecnológico, de acordo com as reivindicações 11 a 13, caracterizado por encontrar na forma sólida, liquida ou gel.Biotechnological material according to claims 11 to 13, characterized in that it is in solid, liquid or gel form. 15. Uso do material biotecnológico descrito nas reivindicações 10 a 14 para refrigerar, conservar e/ou suplementar nutricionalmente alimentos ou bebidas. Lisboa, 05 de Março de 2010 Maria Silvina ! Digitally signed by Maria Silvina Ferreira - Ordem dos Advogados __ . /-N _i DN: CN = Maria Silvina Ferreira- ΓΘΓΓΘΙΓ3. ” ΟΓΟΘΠΤ Ordem dos Advogados, C = PT, O = MULTICERT-CA, OU = Ordem dos Advogados - RA Date: 2010.03.05 15:49:53 Z dos AdvogadosUse of the biotechnological material described in claims 10 to 14 for nutritionally cooling, preserving and / or supplementing foods or beverages. Lisbon, March 05, 2010 Maria Silvina! Digitally signed by Maria Silvina Ferreira - Bar Association __. / -N _i DN: CN = Maria Silvina Ferreira- ΓΘΓΓΘΙΓ3. "ΟΓΟΘΠΤ Bar Association, C = PT, O = MULTICERT-CA, OR = Bar Association - RA Date: 2010.03.05 15:49:53 Z of the Lawyers
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PT107369A (en) * 2013-12-16 2015-06-16 Campotec Com Ização E Consultadoria Em Hortofrutícolas S A MARINE ORIGIN COATING FOR APPLICATION ON MINIMALLY PROCESSED OR FOURTH RANGE PRODUCTS AND THEIR PRODUCTION METHOD

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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

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT107369A (en) * 2013-12-16 2015-06-16 Campotec Com Ização E Consultadoria Em Hortofrutícolas S A MARINE ORIGIN COATING FOR APPLICATION ON MINIMALLY PROCESSED OR FOURTH RANGE PRODUCTS AND THEIR PRODUCTION METHOD
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

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