WO2016133410A1 - Processus de microencapsulation pour obtenir des microcapsules contenant des acides gras epa et dha qui proviennent d'huile d'anchois péruvien dénommé engraulis ringens, propre à la consommation humaine, et microcapsules obtenues au moyen dudit processus - Google Patents

Processus de microencapsulation pour obtenir des microcapsules contenant des acides gras epa et dha qui proviennent d'huile d'anchois péruvien dénommé engraulis ringens, propre à la consommation humaine, et microcapsules obtenues au moyen dudit processus Download PDF

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Publication number
WO2016133410A1
WO2016133410A1 PCT/PE2015/000007 PE2015000007W WO2016133410A1 WO 2016133410 A1 WO2016133410 A1 WO 2016133410A1 PE 2015000007 W PE2015000007 W PE 2015000007W WO 2016133410 A1 WO2016133410 A1 WO 2016133410A1
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WO
WIPO (PCT)
Prior art keywords
fish oil
emulsifiers
oil
ringens
microencapsulation process
Prior art date
Application number
PCT/PE2015/000007
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English (en)
Spanish (es)
Inventor
Harold Patrick PAJÁN LAN
Original Assignee
Pesquera Hayduk S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Pesquera Hayduk S.A. filed Critical Pesquera Hayduk S.A.
Publication of WO2016133410A1 publication Critical patent/WO2016133410A1/fr

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying

Definitions

  • the invention is related to the process and obtaining microcapsules containing fatty acids EPA (eicosapentanoic acid) and DHA (docosahexaenoic acid) that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption.
  • EPA eicosapentanoic acid
  • DHA docosahexaenoic acid
  • JPH08104626 mentions a process that encapsulates PUFA omega 3 from fish oil, such as anchovy so that PUFA omega 3 cannot receive hyperoxidation.
  • Patent FR2758055 mentions a microcapsule comprising in its composition: at least 25%, preferably from 27% to 32% and particularly 30% by weight of fish oil, between 45 and 55% and particularly 51% by weight of modified starch , from 10% to 20% and particularly 15% by weight of maltodextrin or cyclodextrin, and from 2% to 6% and particularly 4% by weight of gum arabic.
  • US 201 1/0064778 mentions a microcapsule produced by water-in-oil emulsion with at least 2 hydrocolloids polymerized in the wall and with a biologically active ingredient detailing a list of those that produce omega 3, omega 6 and omega 9 unsaturated fatty acids, among which is the anchovy fish (Engraulis Ringens).
  • Patent ES 2340703 mentions a microcapsule comprising an agglomeration of primary microcapsules, each having a primary cortex, being encapsulated by an outer cortex, the material of the cortex being a complex coacervate, the filler being among others, a fatty acid omega 3, an omega 3 fatty acid ester and mixture thereof, a phytosterol ester of DHA and / or EPA, a C1-C6 alkyl ester of DHA and / or EPA acid and mixtures thereof.
  • Example 1 a fish oil concentrate is used in the formation of a water-in-oil emulsion.
  • US 2007/0269566 mentions the preparation of a homogenized formulation from a pre-homogenized composition comprising one or more microcapsules, where the pre-homogenized composition is among others an edible product, and the microcapsules comprise an agglomeration of primary microcapsules having a primary layer and a loading substance, encapsulated in an outer layer, where the layers comprise a complex coacervate and the loading substance comprises omega 3 fatty acid and esters of said fish oil acid such as, among others, anchovy.
  • US patent 2009/0104251 mentions obtaining a microcapsule by complex coacervation of a protein and a polyanionic polymer, to form a coacervate that encapsulates an active ingredient, which comprises an omega 3 fatty acid.
  • the description mentions different fish oils that include among other anchovy oils as a source of omega 3 fatty acid.
  • US patent 2014/0030387 mentions a microencapsulated protein particle comprising an animal protein and gelatin, where the animal protein is a fish protein concentrate.
  • the animal protein concentrate can be selected among others from anchovy (Engraulis Ringens).
  • marine oils deodorized, stabilized and concentrated
  • DHA total fatty acids
  • microalgae such as ethyl esters or triacylglycerides
  • phospholipids krill oil
  • technologies have been developed to incorporate this fatty acid into various food matrices, such as vegetable oil 1 and others, of micro and nano-encapsulation in milk and milk products, juices, breads, cookies, among others 2 .
  • the prior art already refers to fish oil as a source of fatty acid that can be incorporated into various fortified or enriched products.
  • its application has been limited to products with short shelf life, such as bread, nutritional bars, eggs, mayonnaise (Rensen et. Al., 2010), cheese, yogurt (Alasalvar et. Al., 2010) and milk (Let et .. al. 2003).
  • One of the biggest obstacles to its industrial application is the residual presence of undesirable odors and flavors caused by the
  • the microcapsules are oil microparticles coated by a solid matrix (carbohydrate / protein), in order to avoid contact with agents that promote oxidation, such as oxygen, water and metals.
  • oxidation such as oxygen, water and metals.
  • the microencapsulation of omega 3-rich oils is widely reported in patents and in the scientific literature, extensive reviews on the advances in the microencapsulation of high-omega 3 oils were presented by Desai and Park (2005), Sanguansri and Augustin (2006 ) and Kralovec et. to the. (2012).
  • omega-3, EPA and DHA fatty acids from anchovy oil requires physicochemical knowledge of its molecules and stability, as well as technologies such as microencapsulation, which allow these omega fatty acids to be adapted. 3, EPA and DHA to the conditions of use that are required during the processing, encapsulation, application, incorporation, fortification, enrichment and distribution of final products suitable for human consumption.
  • the present invention solves the aforementioned limitations by means of a microencapsulation process to obtain microcapsules containing EPA and DHA fatty acids that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption, comprising:
  • anchovy fish oil, Engraulis Ringens by degumming, neutralizing, bleached, winterized and deodorized, stages that reduce and / or eliminate the presence of natural contaminants from the raw material, such as solids, moisture, phospholipids, gums, mucilages , free fatty acids, saturated fatty acids and triglycerides, low molecular weight fatty acids, fatty acids and volatile compounds, peroxides, aldehydes, ketones and other by-products derived from the stages of hydrolysis and primary and secondary oxidation of oil, waxes, polymers, colloids, dyes, pigments, metals and microorganisms, among others; to obtain a stable fish oil, which will also be packaged in suitable packaging and with controlled atmosphere to ensure stability on shelf, suitable for human consumption, with color, flavor, smell and neutral taste characteristics, attenuated or eliminated and with defined content of EPA and DHA fatty acids in the oil, in combinations not less than 25%.
  • natural contaminants from the raw material such as solid
  • the emulsifier mixture is selected from one or more polysaccharides, proteins, alcohols and fats, and combinations thereof, where if one emulsifier is an unmodified polysaccharide, the other or other emulsifiers are not unmodified polysaccharides.
  • the polysaccharides are selected from one or more modified, unmodified polysaccharides and gums, and combinations thereof.
  • Proteins are selected from one or more gelling, non-gelling and amorphous proteins, and combinations thereof.
  • microencapsulation process does not use coacervation methods.
  • the microcapsule obtained by the microencapsulation process comprises, in% by weight of the total dry composition: 15 to 60% anchovy fish oil, Engraulis Ringens, and 40 to 85% of one or more high absorption emulsifiers, and that attenuates or eliminates the flavor, taste and smell, where if one emulsifier is an unmodified polysaccharide, the other or other emulsifiers are not unmodified polysaccharides.
  • the microcapsule has a particle size between 0.1 and 300 pm, particularly between 0.1 and 100 pm.
  • a food product is enriched and / or fortified with the microcapsule, and this is selected from bakery products, dairy products, farinaceous products, soups, syrups, confectionery products and beverages.
  • microencapsulation process to obtain microcapsules containing EPA and DHA fatty acids that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption, and microcapsules obtained with said process, follows the steps shown in the block diagram of the Figure 1 :
  • FIG. 1 Block diagram for anchovy fish oil micro encapsulation process
  • Emulsified by-product of the previous mixture, a stable and particle-size aqueous emulsion of 2 to 10 pm, from fish oil with a mixture of emulsifiers of high absorption, high oxidation resistance and high flavor protection.
  • Atomized spray drying and spraying of the emulsion formed, in a device with adequate characteristics, with parameters of primary feed flows, secondary feed, adequate recirculation, evaporation, retention, adequate primary, secondary, recirculation and outlet temperatures, of so that fluid microcapsules are obtained, uniform, stable and of reduced particle size that maintains and preserves the initial properties and characteristics of the oil, attenuating the flavor of anchovy fish oil, Engraulis Ringens.
  • Reception temporary storage of the previous microcapsules in an appropriate package.
  • Bagging and sealing bagging and sealing the previous microcapsules in a suitable package, which prevents hydrolysis, oxidation and deterioration in general of the previous microcapsules.
  • microencapsulated product containing EPA and DHA fatty acids that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption follows the steps shown in the block diagram of Figure 1.
  • Examples 1 and 2 describe the proportions used in the previous process and which, in summary, comprise the range, on a dry basis, between 15 to 60% anchovy fish oil, Engraulis Ringens, and 40 to 85% of a mixture of emulsifers of high absorption, and that attenuates or eliminates the flavor, taste and smell.
  • Figure 2 shows the scanning electron microscopy photograph of the previous typical examples, describing in them, the morphological characteristics of the microencapsulated fish oil product, in terms of uniformity, size and other characteristics, according to the formulation or proportions generated.
  • Figure 2 Scanning electron microscopy photography according to the formulation examples.
  • Figure 3 Peroxide and EPA and DHA fatty acid content of the microencapsulated fish oil on shelf
  • Figure 3 shows stability data in practically the same terms or initial values of the peroxide parameters and content or presence of EPA and DHA fatty acids in a period of six months of the microencapsulated product of fish oil on shelf.
  • microencapsulated fish oil vs fish oil on shelf.
  • Figure 4 shows the data of the stability or favorable evolution of the initial values of the peroxide and acidity parameters in a two-month shelf period of the microencapsulated fish oil product when it is incorporated into any food product in general, as in the In the case of yogurt, in comparison to the same parameters and timing of fish oil as such, that is, without the presence of a microcapsule.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne un processus de microencapsulation pour obtenir des microcapsules qui contiennent des acides gras EPA et DHA qui proviennent d'huile d'anchois péruvien dénommé Engraulis ringens, propre à la consommation humaine, consistant à : a) traiter l'huile d'anchois péruvien dénommé Engraulis ringens, pour obtenir une huile à teneur en EPA et DHA supérieure à 25% ; b) former une émulsion aqueuse stable de l'huile obtenue avec un mélange d'émulsifiants ; et c) sécher par atomisation et pulvérisation l'émulsion formée pour obtenir des microcapsules fluides, uniformes, stables et de taille de particule réduite. La microcapsule obtenue comprend, en pourcentage en poids de la composition totale sèche : entre 15 et 60 % d'huile d'anchois péruvien dénommé Engraulis ringens, et entre 40 et 85% d'un mélange d'émulsifiants à absorption élevée, à résistance élevée à l'oxydation et à protection élevée de la saveur.
PCT/PE2015/000007 2015-02-19 2015-05-26 Processus de microencapsulation pour obtenir des microcapsules contenant des acides gras epa et dha qui proviennent d'huile d'anchois péruvien dénommé engraulis ringens, propre à la consommation humaine, et microcapsules obtenues au moyen dudit processus WO2016133410A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PE000227-2015/DIN 2015-02-19
PE0002272015 2015-02-19

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WO2016133410A1 true WO2016133410A1 (fr) 2016-08-25

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107692232A (zh) * 2017-11-14 2018-02-16 洛阳师范学院 一种鲵油微胶囊及其制备方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005112654A2 (fr) * 2004-05-20 2005-12-01 Pbm Pharmaceuticals, Inc. Compositions comprenant des huiles comestibles et des vitamines et/ou des mineraux et procedes de fabrication des compositions

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005112654A2 (fr) * 2004-05-20 2005-12-01 Pbm Pharmaceuticals, Inc. Compositions comprenant des huiles comestibles et des vitamines et/ou des mineraux et procedes de fabrication des compositions

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
JAROSLAV A KRALOVEC ET AL.: "A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources", FOOD CHEMISTRY, vol. 131, no. 2, 30 August 2011 (2011-08-30), NL, pages 639 - 644, XP028324871, ISSN: 0308-8146, DOI: doi:10.1016/j.foodchem.2011.08.085 *
KAUSHIK PRATIBHA ET AL.: "Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods", JOURNAL OF FUNCTIONAL FOODS, vol. 19, 4 July 2014 (2014-07-04), NL, pages 868 - 881, XP029307892, ISSN: 1756-4646, DOI: doi:10.1016/j.jff.2014.06.029 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107692232A (zh) * 2017-11-14 2018-02-16 洛阳师范学院 一种鲵油微胶囊及其制备方法

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