WO2015011307A1 - Produit alimentaire bénéfique pour la santé - Google Patents

Produit alimentaire bénéfique pour la santé Download PDF

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Publication number
WO2015011307A1
WO2015011307A1 PCT/ES2014/000126 ES2014000126W WO2015011307A1 WO 2015011307 A1 WO2015011307 A1 WO 2015011307A1 ES 2014000126 W ES2014000126 W ES 2014000126W WO 2015011307 A1 WO2015011307 A1 WO 2015011307A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
oils
fish
food product
omega
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/ES2014/000126
Other languages
English (en)
Spanish (es)
Inventor
Jesus AYUSO VILACIDES
Antonio Ruiz Gonzalez
Jose Angel ALVAREZ SAURA
Francisco Antonio Macias Dominguez
Jose Maria Gonzalez Molinillo
Maria del Rosario HARO RAMOS
Daniel ESCOLAR MENDEZ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Universidad de Cadiz
Original Assignee
Universidad de Cadiz
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.)
Filing date
Publication date
Application filed by Universidad de Cadiz filed Critical Universidad de Cadiz
Publication of WO2015011307A1 publication Critical patent/WO2015011307A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Definitions

  • the object of the invention is applicable in the agri-food industrial sector. It consists of a natural product intended for restoration, direct consumer consumption and canning industries.
  • the oil is necessary in the diet, since, through its fats, we obtain certain substances that the body needs and cannot make. Therefore, despite being the most caloric foods, they are basic foods that must be present every day in the diet, but in adequate amounts, without excess or defect.
  • Triglyceride is more beneficial to health when it has chains with cis conformation. As the majority in olive oils, Ac. cis-octadec- 9-enoico, Ac. Oleic C18: l.
  • the oils perform important biological functions. They protect the organs of the body, are part of the cell membranes and myelin sheath of nerves, serve to produce hormones and enzymes; In short, fats are found in all organs and tissues. In addition, due to their apolarity, they act as insulators or separators against aqueous liquids in the body. It is also necessary the presence of fats so that fat-soluble vitamins such as A, D, E and K can be solubilized and absorbed by the intestine, to prevent avitaminosis from occurring. On the other hand, fats along with carbohydrates are the main source of energy for our body. Some fats are essential, that is, the body must acquire them.
  • Examples of these are those formed with linoleic acids (cis-cis-9, 12-octadecadienoic acid, Omega 6) and linolenic acids (all cis-9, 12, 15-octadecatrienoic acid, Omega 3).
  • these acids are very prone to rapid oxidation.
  • Omega 3 The natural sources of Omega 3 are flax, soy, fish or seaweed oil (Nutr Hosp. 2006; 21 (3): 369-373, ISSN 0212-1611 ⁇ CODEN NUHOEQ, SVR 318 Functional components in fish and seaweed A. Conchillo, I. Valencia, A. Puente, D. Ansorena and I. Astiasarán).
  • the lipid fraction of fish oils or algae is very rich in co-3 polyunsaturated fatty acids of high molecular weight, with EPA (eicosapentaenoic acid) being the major fatty acid in fish and DHA (docosahexaenoic acid) in algae.
  • the co-6 / co-3 ratio in both oils is usually less than 0.4.
  • DHA Docosahexaenoic acid
  • those with an unsaturated fatty acid content close to 90% are sunflower and olive, among others, being those of olive and high oleic sunflower mostly monounsaturated (75%).
  • Sunflower oil has a composition close to 65% in Omega 6.
  • Omega 6 deficiency can cause eczema or skin problems, hair loss, degeneration of the liver and kidneys, arthritis and related diseases, cardiovascular problems ...
  • sunflower oil is healthy and economical, its stability against oxidation is lower than oils with a higher proportion of oleic acid.
  • virgin sunflower oil obtained from first pressure and extracted in Cold has a high content of vitamin E that make it a good ally of our skin (the beauty vitamin).
  • vitamin E gives it a great antioxidant effect which, in addition to stabilizing the oil, gives it many therapeutic properties that are very broad against cancer, heart disease, tissues and free radicals in the body. It promotes the normal growth and development of the person, acts as an anticoagulant agent.
  • Olive oil compared to other vegetable oils, has a high proportion of monounsaturated fatty acids and resists oxidation better than other unsaturated oils.
  • the fraction Saponifiable which make up 98 or 99% of its total weight, consisting of triglycerides, free fatty acids and phospholipids.
  • the unsaponifiable fraction constitutes about 1.5% of the total weight. It includes hydrocarbons, alcohols, sterols and tocopherols (vitamin E) and polyphenols.
  • Majority sterol (Beta sitosterol) interferes with the absorption of harmful animal cholesterol in the intestine.
  • polyphenols these are compounds with a high antioxidant action, which stabilize these oils against oxidative processes, such as thickening.
  • the antioxidant power of these polyphenols is due in particular to hydroxytyrosol and oleuropein aglucone.
  • Minority components responsible for taste, color and aroma.
  • the color of Olive Oil is due solely to the solubilization of the pigments present in the original fruit.
  • the product has a yellowish-green color, due to the chlorophyll and carotenoid pigments.
  • the main components are ⁇ -carotene, and lutein7.
  • Ingested ⁇ -carotene is transformed into vitamin A in the liver and small intestine. The majority, almost 90%, is stored in the liver, the rest being deposited in the lungs, kidneys and body fat.
  • a deficiency of this vitamin can cause ocular alterations and reduced immunity (low defenses) since vitamin A contributes to the maintenance of the integrity of the mucous membranes, the barrier against infections.
  • Immune system cells are also affected which can lead to an increase in pre-cancerous cells of the epithelial tissues of the mouth, throat and lungs. An imbalance of this vitamin also causes bone, skin, etc. alterations.
  • Lutein is another important carotenoid that has received a lot of publicity for its protective vision function. It also helps in the protection of the sun's ultraviolet radiation avoiding damage to the retina. This helps prevent problems such as macular degeneration, a disease in which the central part of The retina known as the macula deteriorates causing partial or total loss of vision. In addition to its protective eye function, it has been found in recent studies that lutein can help prevent heart attacks and strokes or strokes. It has also been associated with the prevention of colon cancer.
  • fish oil has a characteristic but excessively intense flavor, which decreases the degree of acceptance by the consumer.
  • a suitable mixture of virgin vegetable oils rich in polyphenols of vegetable origin allows the stabilization and conservation of fish oils, increasing the shelf life of these oils which facilitates their use as a food product.
  • the addiction of vegetable oil with a high content of Oleic in adequate amounts provides an optimized ratio of polyunsaturated fatty acids from the nutritional point of view and allows their better preservation due to the different triglyceride composition and the higher antioxidant content.
  • the use of seaweed oil allows Obtaining an optimal relationship between Omega 6 and Omega 3 acids in the product obtained, improving their nutritional properties, without increasing the level of cholesterol.
  • the adequate proportions between the oils also balance the vitamin intake, reducing the contribution of cholesterol of animal origin, replacing it with the vegetable one, also incorporating antioxidants from vegetable oils.
  • the proposed mixtures result in the introduction of fish oil in the diet in a more acceptable way, thus enhancing its consumption.
  • it will be very useful in the preparation of food products related to fish or the sea, enhancing the flavor through a 100% natural product, without needing the use of artificial additives, (such as flavor enhancers, preservatives, dyes ...) in :
  • the present invention relates to a healthy food product, based on fish oil and / or seaweed oil, mixed with virgin oils with high oleic acid content, primarily virgin olive oil, or virgin sunflower oils, as well as procedure of elaboration of the same.
  • the main applications of the present invention are:
  • Figure. 1 Scheme of the process of elaboration of the healthy food product object of the invention.
  • the product object of the invention consists of a mixture of fish oil, being able to use the addition of seaweed oil, with virgin vegetable oils in different proportions, depending on the use thereof.
  • the mixtures will be made with fish oil, seaweed oil, or combination thereof, with virgin oils with high oleic acid content, mainly virgin olive oil, or virgin sunflower oils and should contain a range of varying proportions of each oil depending on the composition of each oil, looking for a triglyceric ratio that helps its conservation, that is, a minimum percentage of monounsaturated fatty acids with antioxidants from virgin oils and that amount of fatty acids will depend on the amount of antioxidant present in the different virgin vegetable oils. For this it is necessary the determinations of monounsaturated fatty acids, polyphenols and vitamin E.
  • compositions will be obtained, being the content of polyphenols and vitamin E sought in the mixture, greater than that of an oil of commercial olive (consisting of refined olive oil and virgin olive oil), 1 10 ⁇ / kg (Polyphenolic content of olive oil; C. Romero; A. Garc ⁇ a; M. Brenes; P. Garc ⁇ a; A. Garrido; Instituto de la Grasa (CSIC), Seville (Spain), Expoliva 2003; Forum of Health and Culture of Olive Oil) and greater than 15 mg / kg (Vitamin E and vegetable oils; Fats and oils, 58 (1), 74-86, 2007).
  • the percentages of monounsaturated fatty acids used in the product object of the invention are in a range between 25% and 85% by weight of oleic acid. This range is determined by the polyphenol content of virgin olive oil, as well as the vitamin E content that it contains and sunflower oil. The amplitude of said range is given as a consequence of the fact that the presence of said compounds is really variable, as can be seen in Table 1, and they condition the proportions of each virgin oil used in the mixture.
  • the optimal ratio between Omega 6 and 3 is included in the literature, being 4: 1 to 1: 1, since high levels of Omega 6 in the intake favors the oxidation of LDL, leading to platelet aggregation and interfering in the incorporation of Omegas 3 as EPA and DHA in the phospholipids of the cell membrane.
  • EPA and DHA have a potent anti-inflammatory effect. Inflammation is the basis of many chronic diseases, such as coronary heart disease, diabetes, arthritis, cancer, osteoporosis, mental health, dry eye disease and age-related macular degeneration. The increase in Omega-3 fatty acids can prevent the development of these diseases, according to clinical trials.
  • the highest proportions of fish oil, seaweed or combination thereof provide a product with high taste of the products of which proceed, being applicable in the preparation of sauces that accompany seafood products enhancing their flavor.
  • the EVOO content is between 30 and 90% of the weight, the remainder being a mixture of sunflower oil with fish oil, seaweed oil, or combination thereof based on a ratio between 1: 1 to 4: 1 of Omega 6 and Omega 3.
  • the production procedure consists of the following steps:
  • compositions As an example a possible result may be similar to the following compositions:
  • the mass composition that would be obtained would be close to 1 kg of fish oil, 1 kg of seaweed oil, 5 kg of olive oil and 4 kg of sunflower virgin oil.
  • the triglyceride profile would consist of just over 5% in Omega-3, close to 21% in Omega-6, slightly higher than 53% in ac. monounsaturated fatty acids and approximately 17% in saturated fatty acids.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Edible Oils And Fats (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un produit naturel composé d'un mélange d'huile de poisson et/ou d'huile d'algues et d'huiles vierges végétales, à utiliser dans la préparation de produits alimentaires provenant de la mer. - L'invention permet de produire une huile appréciable du point de vue gastronomique et présentant un goût agréable pour le consommateur. - Un enrichissement gustatif est obtenu dans la préparation de plats à base de poisson, de fruits de mer et d'autres produits alimentaires associés, les exhausteurs artificiels de goût étant remplacés par cet ingrédient naturel. Par ailleurs, l'huile obtenue trouve une utilité dans leur conservation. - Elle constitue un complément offrant un apport en mélanges de vitamines liposolubles et de différents acides gras nécessaires à une alimentation équilibrée. L'invention permet également une distribution appropriée de polyphénols et de caroténoïdes tels que la lutéine et le β-carotène, outre les stérols végétaux, ainsi qu'une stabilisation des huiles de poisson et/ou d'algues de manière à empêcher leur détérioration rapide.
PCT/ES2014/000126 2013-07-26 2014-07-24 Produit alimentaire bénéfique pour la santé Ceased WO2015011307A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201300709A ES2539844B2 (es) 2013-07-26 2013-07-26 Producto alimenticio saludable
ESP201300709 2013-07-26

Publications (1)

Publication Number Publication Date
WO2015011307A1 true WO2015011307A1 (fr) 2015-01-29

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PCT/ES2014/000126 Ceased WO2015011307A1 (fr) 2013-07-26 2014-07-24 Produit alimentaire bénéfique pour la santé

Country Status (2)

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ES (1) ES2539844B2 (fr)
WO (1) WO2015011307A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003056939A1 (fr) * 2002-01-10 2003-07-17 Puleva Biotech, S.A. Melanges d'huiles
CN101455243A (zh) * 2008-12-31 2009-06-17 西藏自治区高原生物研究所 一种含有青稞麸皮油的食用调和油
WO2009105620A1 (fr) * 2008-02-20 2009-08-27 Cco Technology, Ltd. Huiles mono-insaturées à chaîne courte sélectives
EP2101594A1 (fr) * 2006-12-19 2009-09-23 Lesieur S.A.S. Composition lipidique présentant des propriétés d'intérêt
CN103156003A (zh) * 2011-12-16 2013-06-19 丰益(上海)生物技术研发中心有限公司 一种调和油及其制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003056939A1 (fr) * 2002-01-10 2003-07-17 Puleva Biotech, S.A. Melanges d'huiles
EP2101594A1 (fr) * 2006-12-19 2009-09-23 Lesieur S.A.S. Composition lipidique présentant des propriétés d'intérêt
WO2009105620A1 (fr) * 2008-02-20 2009-08-27 Cco Technology, Ltd. Huiles mono-insaturées à chaîne courte sélectives
CN101455243A (zh) * 2008-12-31 2009-06-17 西藏自治区高原生物研究所 一种含有青稞麸皮油的食用调和油
CN103156003A (zh) * 2011-12-16 2013-06-19 丰益(上海)生物技术研发中心有限公司 一种调和油及其制备方法

Also Published As

Publication number Publication date
ES2539844B2 (es) 2015-10-07
ES2539844A1 (es) 2015-07-06

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