PROCESO PARA LA OBTENCION DE UNA NANOEMULSION CON ANTIOXIDANTES NATURALES ENCAPSULADOS PARA LA CONSERVACION DE ALIMENTOS FRESCOS Y MINIMAMENTE PROCESADOS, Y LA NANOEMULSION ASI OBTENIDA
MALNATI RAMOS, Miguel Enrique Jesús,ADRIAZOLA DU-PONT, Melissa Ximena,OVIEDO MORALES, Daniel Ali
申请号：
ES202090007
公开号：
ES2764899A2
申请日:
2017.08.23
申请国别(地区):
ES
年份:
2020
代理人:
摘要：
The present invention relates to a method for producing a nanoemulsion comprising encapsulated natural antioxidants on a nanometre scale, disclosing the formulation of said product and the application thereof for the preservation of different natural food products or derivatives such as fresh or minimally processed fruit, vegetables and cereals and juices. The formulation comprises four main steps: a) the isolation of natural antioxidants from fruit, vegetable and cereal waste, b) encapsulation of the natural antioxidants, c) formation of the nanoemulsion with natural antioxidants, d) freeze-drying of the nanoemulsion formed. In this sense, the subject matter of the invention is the design of a method for producing nanoemulsions with a high antioxidant power from fruit and/or vegetable and/or cereal waste, efficiently encapsulated, and easy to process lacking organic chemical additives in the end product, which help to preserve and/or enhance the nutritional and organoleptic properties of fresh and minimally processed products, for humans and animals, with food or neutraceutical grade. The key aspect of the invention is a thin, nanometre-size layer on the food, which prevents gas and fluid exchange with the environment, enhanced with selected antioxidants, the role of which is similar to an enzyme that slows down or inhibits the biochemical decomposition and oxidation reactions of the food. This provides fresh and minimally processed foods with a longer shelf life and means that the organoleptic quality of foods to be frozen improves upon thawing.Proceso para la obtención de una nanoemulsión con antioxidantes naturales encapsulados para la conservación de alimentos frescos y minimamente procesados, y la nanoemulsión así obtenida. La presente invención se refiere a un proceso para la obtención de una nanoemulsión que comprende antioxidantes naturales encapsulados en escala nanométrica, se da a conocer la formulación de dicho producto y su aplicación para la conservac
