• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Ice composition with antimicrobial activity, manufacturing method and applications thereof. This invention relates to an ice composition with antimicrobial activity comprising a solution of frozen drinking water and inclusion complexes formed by essential oils nanoencapsulated with cyclodextrins, where said complexes are trapped in the crystalline structure of the frozen drinking water solution and where the essential oils are in a proportion of 30 to 300 mg/kg of water. Also contemplated is the process for the manufacture of said ice composition comprising: i) obtaining inclusion complexes formed by essential oils nanoencapsulated in cyclodextrins, in powder form or in solution, ii) adding the inclusion complexes obtained in i) to water of making ice in a proportion of 30 to 300 mg of essential oil/kg of water, for obtaining an aqueous solution; and iii) making the ice composition from the freezing of the aqueous solution obtained in ii). (Machine-translation by Google Translate, not legally binding)
    公开号:ES2613240A1
    申请号:ES201730310
    申请日:2017-03-09
    公开日:2017-05-23
    发明作者:Antonio Lopez Gomez；Maria ROS CHUMILLAS
    申请人:Universidad Politecnica de Cartagena；
    IPC主号:
    专利说明:

    5
    10
    fifteen
    twenty
    25
    30
    DESCRIPTION
    Composition of ice with antimicrobial activity, manufacturing method and applications thereof.
    Field of the Invention
    This invention is related, in general, to the field of the technology of conservation and preparation of refrigerated foods, such as fresh fruits and vegetables, whole or chopped fish, seafood and other seafood, meats, prepared dishes, and alcoholic beverages and no alcoholic Specifically, this invention relates to a new type of ice with antimicrobial activity that is characterized by including in its composition a natural nanoencapsulated agent based on essential oils forming an inclusion complex with cyclodextrins. It also contemplates the manufacturing process of the ice composition and its applications as an antimicrobial to significantly increase food safety and the shelf life of food with which it comes into contact for its preservation or preparation for consumption.
    Background of the invention
    It is known that crushed or crushed ice (or flakes), or in the form of cubes of different shapes and sizes, or even in the form of liquid ice, is used to cool and preserve foods of different types, such as fruits and vegetables (Irtwange, SV “Keeping freshness in fresh-cut horticultural produce” (2006). Agricultural Engineering International: CIGR Journal; Kochhar, V. et al. “Effect of Different Pre-Cooling Methods on the Quality and Shelf Life of Broccoli” . (2015). Journal of Food Processing & Technology, 6, 424), fish (Bensid, A. et al. “Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage ”(2014) Food chemistry, 145, 681-686), seafood (Wang, M. et al.“ Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp ”. (2015) Food chemistry, 176, 333-341), and, in general, cold drinks and pr dishes refrigerated eparados or ready-to-eat foods, such as salads or dairy products (Nichols, G. et al. “The microbiological quality of ice used to cool drinks
    5
    10
    fifteen
    twenty
    25
    30
    and ready-to-eat food from retail and catering premises in the United Kingdom. (2000) Journal of Food Protection®, 63 (1), 78-82). But this ice cubes or crushed ice is used primarily for its cooling action and maintenance of the product at a certain temperature, usually between 0 ° C and 4 ° C.
    For these ice applications, it is legally established that ice must be manufactured from drinking water, and must have adequate microbiological quality. However, in different research papers it has been shown that ice for food use may contain coliform microorganisms, Escherichia coli, enterococci, and Salmonella enteritidis (Nichols et al 2000; Falcao, JP et al. "Microbiological quality of ice used to refrigerate foods ”(2002) Food Microbiology, 19 (4), 269-276; Gerokomou, V., et al.“ Physical, chemical and microbiological quality of ice used to cool drinks and foods in Greece and its public health implications. (2011) Anaerobe, 17 (6), 351-353; Mako, SLet to the “Microbiological quality of packaged ice from various sources in Georgia” 2014. Journal of Food Protection®, 77 (9), 1546-1553).
    Therefore, different formulations of ice have been proposed to be used in cubes, or in pieces (crushed ice), with antimicrobial agents, such as ice with hydrogen peroxide and peroxycarboxylic acid (US2009 / 0291173 A1).
    In addition, recent studies have shown that ice formulated with antimicrobial and antioxidant agents may also have a significantly greater effect of inhibiting microbiological and biochemical processes involved in the deterioration of fish preserved in crushed ice, when compared to simple preservation with Traditional ice without additives. The beneficial effect of the following types of ice has been demonstrated: ozonized liquid ice (Campos, CA et al. (2005). Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus). International Journal of Food Microbiology, 103 (2), 121-130), electrolyzed water ice (Phuvasate, S. et al (2010). Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface. Food control, 21 (3), 286-291; Wang et al 2015), ice with organic acids (Rey, MS et al. (2012). Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species LWT-Food Science and Technology, 46 (1), 217-223; Garc'ra-Soto, B. et al (2013).
    5
    10
    fifteen
    twenty
    25
    30
    of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids. Food control, 34 (2), 356-363), ice with chlorine dioxide (ClO2) (Shin, JH et al (2004). Application of antimicrobial ice for reduction of foodborne pathogens (Escherichia coli O157: H7, Salmonella Typhimurium, Listeria monocytogenes) on the surface offish. ”Journal of applied microbiology, 97 (5), 916-922), ice with solutions of bromine / 1,3-dibromo-5,5-dialkylhydantoma (WO2010051352), ice with peracetic acid ( US2009175956), ice with zeolite particles impregnated with silver, copper, zinc, etc. (US5950435), ice with halide ions (US6814984), ice with natural organic acids, such as citric or ascorbic acid (Sanjua Reya, M. et al. “Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species ”Food Science and Technology. Volume 46, Issue 1, April 2012, 217-223), ice with seaweed extract (WO2011058398) and ice containing plant extracts, including essential oils such as rosemary, oregano or thyme (Pray l, N. et al (2008). Application of antimicrobial ice for extending shelf life of fish. Journal of Food Protection®, 71 (1), 218-222; Quitral, V., et al (2009). Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system. LWT-Food Science and Technology, 42 (8), 1450-1454; Ozyurt, G. et al (2012). Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology, 5 (7), 2777-2786; Bensid, A. et al. (2014). Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food chemistry, 145, 681-686; Viji, P. et al (2016). Modified icing system containing mint leaf and citrus peel extracts: effects on quality changes and shelf life of Indian mackerel. Indian J. Fish, 63 (2), 93-101). In these research papers on the use of extracts of plants and essential oils, ice with additives with antimicrobial effect is referred to as "antimicrobial ice", and is usually applied mainly to the conservation of fish and shellfish.
    What happens in the manufacture of ice with water with essential oils is that, since these are not soluble in water, the ice obtained has a non-uniform composition, which may make it necessary to increase the dose of essential oils used (in mg / kg of water), which makes this type of ice more expensive, and can make its application in food preservation not effective because it has an ice that does not actually contain a sufficient concentration of essential oils.
    5
    10
    fifteen
    twenty
    25
    30
    Compositions of nanoencapsulated microbial agents used in food have been described in the state of the art, which gives them stability, reduces their toxicity and lowers costs (Blanco-Padilla, A. et al. ". Antimicrobial nanocarriers foood." The Scientific World Journal Volume 2014 (2014), article ID 837215; Donsia, F. et al. "Nanoencapsulation of essential oils to enhance their antimicrobial activity". Food Science adn Technology. Volume 44, issue 9, november 2011, 1908-1914) . In particular, the use of silver nanoparticles in ice used in fish conservation has been described (SCG Kiruba Daniel et al. “Nano ice based on silver nanoparticles for fish preservation.” International Journal of Fisheries and Aquatic Studies 2016; 4 (5): 162-167).
    An inclusion compound or complex is a unique form of chemical complex in which a molecule (called a host) is enclosed or included within another molecule (called a host), or within an aggregation of molecules (Marques (2010 ). "A review on cyclodextrin encapsulation of essential oils and volatiles". Flavor and Fragrance Journal, 25 (5), 313-326). The stereochemical and, possibly, the polarity of the molecules, both host and host, determine if this inclusion complex can be produced In the case of cyclodextrins, the main cause of union between the cyclodextrins and the host (considering the different components of essential oils as such) is the geometric adjustment between the molecules, so that the formation of inclusion complexes with cyclodextrins occurs stereospecifically, so that it is possible to use the cyclodextrin ring to include or partially house a molecule, bl by checking some reactive sites of the host, and leaving others exposed to the environment. Thus, cyclodextrins can be considered as nano-encapsulation agents, since the formation of the inclusion complex is equivalent to molecular encapsulation, because the host molecules are isolated from each other and dispersed at the molecular level in an oligosaccharide matrix.
    The mentioned inclusion complexes are very stable when they have formed and dried. But when these inclusion complexes dissolve in water, controlled release of the host occurs. First, the complex is dissolved and then the host is released to its limit of water solubility, the water molecules occupying the place of the host in the inner cavity of the cyclodextrins, until a balance is reached between the released host and the complex ( Santos, EH et al. (2015) .Characterization of carvacrol
    5
    10
    fifteen
    twenty
    25
    30
    beta-cyclodextrin inclusion complexes as delivery systems for antibacterial and antioxidant applications. LWT-Food Science and Technology, 60 (1), 583-592).
    Solutions comprising inclusion complexes, formed by essential oils, such as isoeugenol or eugenol, nanoencapsulated in cyclodextrins, for stunning and slaughter of fish (ES2576077) have been described. In these applications, the inclusion complexes are mixed in solution with fresh water, sea water, liquid ice or water with crushed ice, but what is sought is an anesthetic effect of the fish, not an antimicrobial effect. That is why the concentrations of essential oils used per kg of water are much lower.
    The authors of the present invention, in light of the needs of the state of the art in relation to: (1) the problems derived from the use of ice that may be contaminated and contain altering and pathogenic microbiology; and (2) the need for ice to have an added antimicrobial functionality to better preserve the product and extend its shelf life, but without smelling too much in a way that alters the quality of the product, they have developed a new ice composition that includes oils Essential nanoencapsulated in cyclodextrins. The inclusion complexes thus formed are formulated with the ice-making water, being trapped in its crystalline structure once it freezes, giving rise, surprisingly, to an ice that smells much less than when it includes essential oils without nanoencapsular . The antimicrobial ice object of this invention decreases the microbial load (both pathogenic and altering) of the product with which it comes into contact, also using lower doses (mg / kg of ice) of essential oils than when these oils are included in the ice without nanoencapsular When this new antimicrobial ice is used in food preservation by direct contact with this ice, the shelf life of those foods is surprisingly lengthened, when compared to the preservation with ice that does not contain antimicrobial agents, or with ice that contains essential oils without nanoencapsular in cyclodextrins or with ice mixed by sprinkling with nanoencapsulated essential oils.
    The antimicrobial ice preparation methodology described in the research and patents mentioned above does not include the use of nanoencapsulated natural antimicrobial agents in cyclodextrins (CD), which, as mentioned
    5
    10
    fifteen
    twenty
    25
    30
    Previously, it provides functionality added to the antimicrobial ice, such as increasing the solubility of essential oils, enhancing their antimicrobial efficacy in aqueous media and allowing the time-modulated release of essential oil vapors, with a proven antimicrobial action on the surfaces exposed to the air of the product to be preserved. In this way, not only has improved antimicrobial action in the areas of contact of the ice with the product to be preserved, but the antimicrobial action is extended to the entire surface of the product that comes into contact with the vapors of essential oils that are released as the cyclodextrins (which contain the essential oils) are exposed to the air with a high relative humidity, when the ice that contains them melts.
    Brief description of the figures
    Figure 1. Evolution in the time (days) of the Pseudomonas count (Log CFU / g) in fish (whole gold) preserved in ice in polystyrene boxes and in a refrigerated chamber at 2 ° C, depending on the type of ice applied: (•) Normal ice without antimicrobial (Control); (■) Ice with nanoencapsulated essential oils (essential oils are a combination of Carvacrol, Bergamot essential oil and Grapefruit essential oil) (CBP); (▲) Ice with nanoencapsulated essential oil (oregano).
    Figure 2. Evolution in time (days) of the count of Aerobic Mesophilic Bacteria (Log CFU / g) in fish (whole gilthead) preserved in ice in polystyrene boxes and in a refrigerated chamber at 2 ° C, depending on the type of ice applied: (•) Normal ice without antimicrobial, Control; (■) Ice with nanoencapsulated essential oils (CBP); (▲) Ice with nanoencapsulated (oregano) essential oil.
    Figure 3. Evolution in time (days) of the count of Psychotrophic Bacteria in fish (whole gold) preserved in ice in polystyrene boxes and in a refrigerated chamber at 2 ° C, depending on the type of ice applied: (•) Normal ice without antimicrobial, Control; (■) Ice with nanoencapsulated essential oils (CBP); (▲) Ice with nanoencapsulated (oregano) essential oil.
    Figure 4. Evolution in time (days) of the Water Retention Capacity of the muscle
    5
    10
    fifteen
    twenty
    25
    30
    of fish (sea bream) preserved in ice in polystyrene boxes and in a cold room at 2 ° C, depending on the type of ice applied: (•) Normal ice without antimicrobial, Control; (■) Ice with nanoencapsulated essential oils (CBP); (▲) Ice with nanoencapsulated (oregano) essential oil.
    Figure 5. Evolution in time (days) of the count (Log CFU / g) of Enterobacteria in gilthead boulders stored with normal ice without antimicrobial (•), ice sprinkled with p-CD + CBP complex in a proportion of 50 mg / kg of normal ice, expressing this proportion in mg of the corresponding essential oils per kg of ice; (▲), and ice with antimicrobial activity, object of this invention, with p-CD + CBP complex in a proportion of 50 mg / kg of ice, expressing this proportion in mg of the corresponding essential oils per kg of ice (■) for 17 days of conservation at 4 ° C.
    Figure 6. Evolution of the count (Log CFU / g) of total mesophilic aerobic microorganisms (AMT) in gilthead bred with normal ice without antimicrobial (•), ice sprinkled with p-CD + CBP complex in a proportion of 50 mg / kg of normal ice, expressing this proportion in mg of the corresponding essential oils per kg of ice; (▲), and ice with antimicrobial activity, object of this invention, with p-CD + CBP complex in a proportion of 50 mg / kg of ice, expressing this proportion in mg of the corresponding essential oils per kg of ice (■) for 17 days of storage at 4 ° C.
    Figure 7. Evolution of the count (Log CFU / g) of aerobic psychophilic microorganisms in gilthead boulders stored with normal ice without antimicrobial (•), ice sprinkled with p-CD + CBP complex in a proportion of 50 mg / kg of normal ice, expressing this proportion in mg of the corresponding essential oils per kg of ice; (▲), and ice with antimicrobial activity, object of this invention, with p-CD + CBP complex in a proportion of 50 mg / kg of ice, expressing this proportion in mg of the corresponding essential oils per kg of ice (■) for 17 days of storage at 4 ° C.
    Figure 8. Evolution of the counts (Log UFC / g) of Pseudomonas in gilthead bred with normal ice without antimicrobial (•), ice sprinkled with p-CD + CBP complex in a proportion of 50 mg / kg of normal ice, expressing this proportion in
    5
    10
    fifteen
    twenty
    25
    30
    mg of the corresponding essential oils per kg of ice; (▲), and ice with antimicrobial activity, object of this invention, with p-CD + CBP complex in a proportion of 50 mg / kg of ice, expressing this proportion in mg of the corresponding essential oils per kg of ice (■) for 17 days of conservation at 4 ° C.
    Detailed description of the invention
    In response to the problems and needs arising in the state of the art in relation to ice compositions with antimicrobial activity, the authors of the present invention have developed a new type of ice with antimicrobial activity that includes nanoencapsulated essential oils in cyclodextrins, and a new method of manufacturing it, for its application in different agri-food sectors, and in the formulation of food and beverages.
    Thus, in a main aspect of the invention, an ice composition with antimicrobial activity (hereinafter referred to as the composition of the invention) is characterized in that it comprises:
    a) a solution of frozen drinking water and
    b) inclusion complexes formed by nanoencapsulated essential oils with cyclodextrins,
    where the inclusion complexes are trapped in the crystalline structure of the frozen drinking water solution and where the essential oils are in a proportion of 30 to 300 mg / kg of water, preferably 50 to 250 mg / kg of water, indicating this proportion mg of the corresponding essential oil per kg of frozen drinking water solution.
    For the purposes of the present invention, the term "frozen drinking water solution" is equivalent to the term "ice", formed by the freezing of drinking water.
    On the other hand, the term "ice making water" refers to drinking water, or drinking water solution, before freezing.
    5
    10
    fifteen
    twenty
    25
    30
    As it melts, the ice releases the natural antimicrobial agent, both in the liquid medium and in the form of steam when the ice is in contact with a solid food, so that microbial decontamination of both the surface of the food is achieved with the one that comes into contact with the ice or steam released, such as the water that is formed by melting the ice that can come into contact with the exudate coming from the food itself, or with the drink that is to be cooled.
    The essential oils (AEs) of the composition of the invention may be pure essential oils of plant origin, selected from those that come from buds or buds, flowers, leaves, stems, branches, seeds, fruits, roots, or wood or bark, or a mixture thereof.
    For example, they can be essential oils of citrus, orange, lemon, tangerine, lime, grapefruit, bergamot, citronella, or oregano, rosemary, thyme, lemongrass, cinnamon, basil, peppermint, dill, or anywhere or fruit of a woody plant or from herbaceous plants, such as tea tree, clove, fennel, pepper, among many others.
    In particular embodiments of the composition of the invention one of the main or non-essential components of these essential oils may also be used, selected from among which are terpenes, or terpenoids, or aromatic or aliphatic constituents, or a mixture thereof. , or a mixture thereof with a mixture of the aforementioned pure AEs.
    That is, mixtures of pure essential oils can be used, with or without the addition of one or more of its major components or not (such as thymol, carvacrol, among many others). These mixtures are designed for each application because it can be experimentally proven that, for example, to inactivate or inhibit the growth of a certain type of microorganism (altering the quality of the product or pathogen for the consumer), a certain essential oil or a certain combination of essential oils, including or not, one or more of its main components (such as thymol, carvacrol, limonene, cinnamaldehyde, among others).
    In particular embodiments of the composition of the invention, the types of cyclodextrins used for nanoencapsulation of essential oils and formation of inclusion complexes are selected from alpha-cyclodextrins, beta-cyclodextrins and gamma-cyclodextrins (a-CD, P-CD, and y-CD, respectively), or a mixture of them in any proportion. These cyclodextrins have the characteristics shown below in Table 1:
    Table 1. Characteristics of the a-CD, fi-CD, and y-CD used in the composition of the invention.
    10
     Characteristic  a-CD p-CD 6 D
     Number of glucose units  6 7 8
     Molecular Weight (Da)  972 1135 1297
     Number of water molecules in the cavity  6 11 17
     Water solubility at 25 ° C (% w / v)  14.5 1.85 23.2
     Half-life in 1 M HCl at 60 ° C (h)  6.2 5.4 3.0
     Diameter of the central cavity (nm)  0.5-0.6 0.6-0.8 0.8-1.0
     Outside Diameter (nm)  1.4-1.5 1.5-1.6 1.7-1.8
     Toroidal shape height (nm)  0.8 0.8 0.8
    As the inner cavity of cyclodextrins is hydrophobic, these molecules are capable of harboring smaller hydrophobic molecules (such as the molecules of the different components of essential oils) to form "host-host" complexes, in which the host molecule remains encapsulated by cyclodextrin. In this way, water-insoluble molecules (such as those of the essential oil components) can become completely soluble by forming inclusion complexes with cyclodextrins (Samperio et al. “Enhancement of plant essential oils'aqueous solubility and 20 stability using alpha and beta cyclodextrin. 2010. Journal of agricultural and food chemistry, 58 (24), 12950-12956), without any chemical modification occurring in the host molecule, since no covalent bond originates during the interaction between the cyclodextrin and the water-insoluble molecule, as established by the authors Martinez and Gomez ("Cyclodextrins: inclusion complexes with polymers" (2007) Magazine
    5
    10
    fifteen
    twenty
    25
    30
    Iberoamericana de Potfmeros, September 8, 300-312). But, once these inclusion complexes (or “host-host” complexes) are formed, the presence of water can destabilize them and cause their decomposition. This is what happens, for example, when these inclusion complexes come into contact with air with a high relative humidity, greater than 85% Under these conditions of relative humidity greater than 85%, the water molecules cause the essential oil molecules that were encapsulated in the cyclodextrins to be released.
    In another main aspect of the invention, the manufacturing process of this new type of antimicrobial ice (composition of the invention) is contemplated, which comprises the following steps:
    i) nanoencapsulation of the essential oils in cyclodextrins to obtain inclusion complexes in dry form (as a powdery solid) or in wet form (in solution),
    ii) adding the inclusion complexes obtained in i) to the ice-making water in a proportion of 30 to 300 mg / kg of water, preferably 50 to 250 mg / kg of water, to obtain an aqueous solution, indicating this proportion mg of the corresponding essential oil per kg of the ice-making water, and
    iii) manufacture of an ice composition from the freezing of the aqueous solution obtained in ii).
    The nanoencapsulation or preparation of the corresponding inclusion complex (as a powdery solid or in solution), according to the formulation indicated above, between the essential oil or combination of essential oils (or one of its components, or a combination of essential oils with one or more of its components, as indicated above) and cyclodextrins, can be carried out by any of the following methods: kneading method, co-precipitation method (based or not based on phase solubility), heating method in a sealed container or container, gas (or vapor) -liquid interaction method, lyophilization method, atomization method, or using supercritical fluid technology (as described in detail in the article by Marques, 2010).
    5
    10
    fifteen
    twenty
    25
    30
    Prior to stage iii), the nanoencapsulated essential oils in i) can be dissolved in a small amount of water, in a larger concentration, to be added later to the ice-making water, but also to obtain an ice with a final content in nanoencapsulated essential oils of 30 to 300 mg / kg of ice, preferably 50 to 250 mg / kg of ice.
    As indicated above, so that the nanoencapsulated essential oil is trapped in the ice (in its crystalline structure) and the essential oil is not separated from the cyclodextrins within the ice, it is necessary that stage ii) of adding the complex in powder form , or in solution, the ice making water is made a few minutes before stage iii) of manufacturing the ice composition object of this invention. That is, the inclusion complexes are added to the ice-making water before freezing, in a proportion of 30 to 300 mg / kg of water, preferably 50 to 250 mg / kg of water, expressing this proportion in mg of the corresponding essential oils per kg of ice making water.
    The ice manufacturing is done, from the aqueous solution obtained in stage ii) that contains nanoencapsulated essential oils forming inclusion complexes with cyclodextrins, in flake ice making machines, which are formed by scratching the cold surface where ice accumulates, in scraped surface heat exchangers; or else, the manufacture of the ice is made, from the aqueous solution obtained in stage ii), in machines for manufacturing ice pieces (in the form of cubes or with a larger size) in a cylindrical shape, and which can be solid or hollow pieces; or else, the manufacture of ice is made, from the aqueous solution obtained in ii), in machines for manufacturing ice pieces (in the form of cubes or with a larger size) with a parallelepipedic shape; or else, the manufacture of ice is made, from the aqueous solution obtained in ii), in machines for the manufacture of liquid ice (defined as liquid ice as established in the article by Kauffeld, M. et al et al. " Ice slurry applications ". (2010) International Journal of Refrigeration, 33 (8), 1491-1505) so that the ice crystals have a microscopic size, and where the ice is in a proportion between 10 and 70 % by weight of the total weight of the mixture of water and ice.
    After stage iii) of ice making, in any of the forms indicated
    5
    10
    fifteen
    twenty
    25
    30
    previously (except in the case of manufacturing ice Kquido), the ice is crushed or not to adapt the size of the ice pieces to the needs of each application, to achieve a certain slowness or rapidity (depending on the case) of melting the ice in contact with the product to which it is applied, or to achieve a greater or lesser cooling effect, or to prevent the ice from damaging the food where it is applied.
    The composition, manufacture, and form of application of the ice object of this invention allows, surprisingly, that the essential oils do not evaporate during the manufacture and conservation of ice at freezing temperatures (below -1 ° C), because Ice does not melt or nanoencapsulated essential oils evaporate, so they maintain their concentration in the ice until it is applied to the preservation or formulation of food or beverages, or other uses. However, this does not occur when essential oils are added directly without nanoencapsular to the ice making water, or when nanoencapsulated essential oils are added in powder form above the ice already manufactured and chopped. These essential oils tend to evaporate, even at negative temperatures, so that the ice made in this way smells more intensely than when manufactured with nanoencapsulated essential oils, as this invention proposes. If the ice smells too intense it can be rejected by its users. This problem is solved with the manufacture and use of the ice object of this invention.
    When food is preserved in the antimicrobial ice composition of the invention, a high relative humidity is generated in the air in contact with the surface of the ice and the product (normally, above 80%), and gradual release takes place. of the vapors of essential oils from the surface of the ice pieces (by decomposition of the inclusion complexes formed between the essential oils and the cyclodextrins that are within the antimicrobial ice object of this invention). These essential oils, released in the vapor phase from the surface of the ice composition of the invention, exert their antimicrobial action on microorganisms mainly present on the surface of foods that are kept in contact with this type of ice.
    Essential oils released by ice have an antimicrobial action against
    5
    10
    fifteen
    twenty
    25
    30
    fungi, yeasts and bacteria, both altering the quality of the product and pathogens for consumers. In this way, this new ice composition can be applied as an antimicrobial to significantly increase the food safety and shelf life of the foods with which it comes into contact for its conservation or preparation for consumption.
    Thus, the ice composition of the present invention can be applied to the preservation of meats, whole or chopped fish and other edible sea products (such as shellfish, seaweed, etc.), by keeping the product in contact with this ice , so that proportions by product weight: ice of 1: 0.1 to 1: 5 are used. This ice can be mixed with water in water: ice ratios of 1: 0.1 to 1: 5. With this application increases the food safety and shelf life of these products, by the use of combinations of nanoencapsulated essential oils with antimicrobial action against pathogens and against the altering microbiology (mainly molds and bacteria).
    Another application of the ice object of this invention is in the preservation of fresh, whole or chopped fruits and vegetables. Ice with nanoencapsulated essential oils, as described above, is contacted with this ice, in proportions by product weight: ice of 1: 0.01 to 1: 5. With this application increases the food safety and shelf life of these products, by the use of combinations of nanoencapsulated essential oils with antimicrobial action against pathogens and against the altering microbiology (mainly molds and bacteria).
    In another of the applications, the preservation of prepared dishes, or alcoholic or non-alcoholic beverages, can be improved by directly contacting these products with ice with nanoencapsulated essential oils, as described above, in proportions in product weight: ice from 1: 0.01 to 1: 5. As indicated above, with this application increases the food safety and shelf life of these products, by the use of combinations of nanoencapsulated essential oils with antimicrobial action against pathogens and against the altering microbiology (molds, bacteria or yeasts).
    The ice object of this invention can also be applied to the beverage formulation
    5
    10
    fifteen
    twenty
    25
    30
    alcoholic or non-alcoholic at the time of consumption, introducing ice into the beverage for consumption, using proportions in weight of drink: ice from 1: 0.01 to 1: 5. In this way, the food safety of the product is improved, by adding ice with antimicrobial characteristics against pathogens.
    In the same way, the ice object of this invention can be applied to the formulation of prepared dishes, replacing conventional ice with this antimicrobial ice in the presentation of these products for consumption. This is done by incorporating the ice with nanoencapsulated essential oils in the prepared dish, using product weight ratios: ice from 1: 0.01 to 1: 2. In this way, the food safety of the product is improved, by adding ice with antimicrobial characteristics against pathogens.
    Below are some practical examples, not exclusive, of realization of the composition of the invention, its manufacturing process and its applications.
    EXAMPLES
    For the following examples, the essential oils inclusion complex with P-cyclodextrins (P-CD) was prepared, following the kneading method indicated by Marques (2010). The inclusion complex was obtained by incorporating the combination of essential oils to the P-CDs according to an equimolecular relationship. The essential oils used are indicated in each of the examples described below.
    Examples of composition, manufacture and application of the ice object of this invention to the conservation of whole fish (gold).
    The essential oils used in these examples were: (i) a combination called CBP, Carvacrol, Bergamot and Grapefruit, in a 3: 1: 1 weight ratio; and (ii) oregano essential oil. The essential oils were acquired in the company Esencias Martinez Lozano, S.A (Spain). The P-CDs were supplied by Roquette Freres (Lestrem, France).
    The nanoencapsulated essential oils were added to the ice making water in the
    5
    10
    fifteen
    twenty
    25
    30
    50 mg ratio of essential oil per kg of water. Minutes later, the antimicrobial ice with nanoencapsulated essential oils was manufactured in MFN-56 model machines of the Scotsman brand of crushed ice fabrication (about 15 mm), with a production of 470 kg / 24 h.
    For the fish conservation tests with the ice object of this patent, whole pieces of fish (golden) weighing 650 ± 50 g, fresh freshly caught, were taken. The fish was placed in polystyrene boxes with a capacity of 12 pieces of gilthead per box. The fish was covered with ice in a fish: ice ratio of 3: 1.
    In Example 1, the evolution (during 19 days of cold storage at 2 ° C) of the quality and the shelf life (determined by the evolution of the microbial count in the fish) of the fish packed in polystyrene boxes with ice was compared normal (without additives), with the fish packaged in the same way but with ice with antimicrobial activity object of this patent. Samples of fish, 4 pieces of whole fish were taken in each sample, on days 0, 7, 13, 15 and 19. In these pieces of whole fish, different quality parameters of physico-chemical and microbiological type were determined and carried out the sensory analysis.
    In Example 2, the following preservation treatments were compared (in a cold store at 4 ° C):
    • Conservation control: the golden ones were preserved with normal crushed ice.
    • Conservation 1: gilding was preserved in crushed ice with antimicrobial activity (composition of the invention), which included a combination of essential oils encapsulated in p-cyclodextrins (P-CD). The antimicrobials used were carvacrol, bergamot and grapefruit (CBP) in a proportion (3: 1: 1) encapsulated in p-CD (Kleptose type, with 4% humidity, supplied by Roquette) and with a concentration of 50 mg / kg of ice
    • Conservation 2: the gilding was preserved in normal crushed ice to which was added, sprinkled on it, the inclusion complex in powder form that constitutes the combination of encapsulated essential oils
    5
    10
    fifteen
    twenty
    25
    30
    in p-CDs used in the treatment of Conservation 1 above. That is, the ice used did not include this inclusion complex inside. The said powder was added, sprinkling it on normal ice, in the same proportion of 50 mg / kg of ice.
    For microbiological analyzes, 25 g of sample was diluted with 225 mL of sterile buffered peptone water (from Scharlau Chemie) in a sterile Stomacher bag (Model 400, bags 6141, London, United Kingdom) and homogenized for 1 minute using a Chewer (Colwort Stomacher 400 Lab, Seward Medical, London, United Kingdom). To carry out the microbial counts, serial dilutions of each suspension were made in sterile peptone water. Appropriate aliquots (0.1 or 1 mL) were spread on agar plates. PCA agar (Plate Count Agar, from Scharlau Chemie) was used for the count of aerobic mesophilic and psychrotrophic bacteria, incubating the plates for 48 hours at 30 ° C and 7 days at 4 ° C, respectively. Pseudomonas sp. were determined on Cetrimide agar (from Scharlau Chemie) after incubation at 37 ° C, for 48 h. Lactic acid bacteria were counted in MRS agar (Man Rogose Sharpe, from Scharlau Chemie), incubating at 31 ° C for 48 h. Enterobacteriaceae spp. they were counted in VRBD agar (Violet Red Bile Dextrose, from Scharlau Chemie), incubating at 37 ° C for 24 h. All plates were seeded in duplicate and the results were expressed as the logarithm of the number of Colony Forming Units per gram of sample (log CFU / g).
    In addition to microbial counts, it was determined:
    - the pH of the muscle (in pH-meter Basic 20, Crison),
    - Nitrogen Trimethyl Amine (called N-TMA, and expressing the result as mg of N / 100 g of fish muscle), using the AOAC Method of Picric Acid, and measuring spectrophotometer at 410 nm. First, 10 g of each sample of crushed fish without skin was weighed. The sample was homogenized with 20 mL of 7.5% trichloroacetic acid (Scharlau Chemie S.A. Barcelona, Spain). Subsequently the mixture was filtered. 1 mL of the filtrate was taken and transferred to a Pyrex test tube with screw cap. In addition to said aliquot, 4 mL of distilled water, 1 mL of formaldehyde 37-38% (Panreac Quimica SAU,
    5
    10
    fifteen
    twenty
    25
    30
    Barcelona), 10 mL of toluene (Panreac Quimica SAU, Barcelona) and 3 mL of potassium carbonate solution (Panreac Quimica SAU, Barcelona). The whole mixture was vigorously stirred. Then, 5 mL of the toluene phase was taken and transferred to a test tube with 0.3 g of anhydrous sodium sulfate. The tube was closed with the polyethylene cap and gently stirred for a few minutes to dehydrate the toluene. The content was decanted on another dry test tube and 5 mL of the working solution of picric acid was added. Once all of the above was done, the absorbance of the sample at 410 nm was measured by a Zuzi spectrophotometer model 4110RS and the trimethylamine nitrogen (N-TMA) was calculated in 100 g of fish with reference to a standard curve. The white contains 5 mL of toluene and 5 mL of picric acid. For the realization of the calibration curve, a standard solution of trimethylamine, 1 mg N-TMA / mL was prepared. The working solution of trimethylamine 0.01 mg NTMA / mL consisted of the solution of 1 mL of the standard solution of trimethylamine 1 mg N-TMA / mL in 100 mL with distilled water. 1 mL of 1: 3 HCl was added before screwing. With this final working solution, the corresponding amount of 0 mL, 1 mL, 2 mL and 3 mL respectively in 4 threaded tubes was added, adding a certain volume of distilled water.
    - Water Retention Capacity (CRA), according to the Method described by Grau and Hamm (“Eine einfache methode zur bestimmung der wasser bindung im muskes. Naturwissenschaften, 6, 29-30 (1953)) and expressing their result in percentage. For the determination of the water retention capacity of the fish muscle, 0.3 g of previously chopped muscle sample was weighed. The sample is placed in the center of the filter paper (Whatman No. 540), previously weighed, between two Petri dishes. Then, a weight of 1 kg was gently deposited on the top plate and left for 10 minutes, after which the weight was removed. In order to know the percentage of free water of the gilthead muscle sample, the following calculations were made:% free water = (P1 - P0 / P) * 100; Where: P1 = Final paper weight; P0 = Initial paper weight; P = Sample weight. The water retention capacity (CRA) is calculated as follows: CRA = 100 -% free water.
    - The Texture, which was determined by the Texture Profile Analysis (APT), in a TA-XT plus Texturometer (from Stable Micro Systems) equipped with a 5 kg load cell. The measurements were carried out using a cylindrical probe (P / 50)
    5
    10
    fifteen
    twenty
    25
    30
    50 mm in diameter. The analyzes were performed on steak samples of the dorsal musculature that were cut with a shape of small rectangular prisms of 2 x 2 x 1.5 cm. The measurements consisted of two consecutive 50% compression cycles with 5 s between cycles. The feed rate of the probe was 50 mm / min. The Force by Time data of each test was used to calculate the values of the APT analysis parameters, as described in the work of Bourne, M. C. et al. ("Computer assisted readout of data from texture profile analysis curves". (1978) Journal of Texture Studies, 9 (4), 481-494): hardness (in N, maximum force of the first compression cycle), rubberiness (in N , hardness multiplied by cohesiveness), adhesiveness (in N / s, is the negative area of the first complete compression cycle that represents the work needed to detach the embolus from the surface of the sample), cohesiveness (is the ratio between the positive area during the second compression and the first compression, excluding the areas under the zone of decompression of the sample in each cycle), chewiness (in N / mm, is the cohesivity multiplied by the elasticity) and elasticity (in mm, height that recovers the sample during the time that elapses between the two compression cycles.) All measurements were made at room temperature.
    - Sensory evaluation. The sensory attributes of cooked fish were evaluated by a panel of five experienced tasters on each sampling day. The fish samples (25 g) were cooked individually in a microwave oven at full power (850 W) for 2 minutes and immediately presented hot to the tasters. Each taster should sensorially evaluate approximately 20 g of cooked fish sample. The sensory evaluation was carried out in a standardized tasting room, in individual cabins with controlled conditions of light, temperature and humidity. The tasters were asked to assess the smell, taste and texture of the fish using a descriptive hedonic scale from 0 to 10. Sensory analysis was performed using the Quality Index Method (QIM) method described by Cardenas-Bonilla et al. (“Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. (2007) Food Control, 18 (4): 352-358. Falcao, JP, Dias, AM) and Ozogul et al. (“Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets (2014). Int. J. Food. Sci. Techno, 49, 847-853) and slightly modified by Giarratana et al.
    5
    10
    fifteen
    twenty
    25
    30
    (“Activity of R (+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets. (2016). International Journal of Food Microbiology, 237, 109-113).
    Results of Example 1:
    The results of the microbial analyzes in the fish samples show the interest of conserving the fish in the ice composition of the present invention, when compared with the conservation in normal ice without additives (Control ice). It can be seen, in Figure 1, that the Pseudomonas counts (which is a microbiology indicative of the deterioration of fresh fish) are lower (on the order of a Log UFC / g unit) in fish preserved in ice with nanoencapsulated essential oils (with the CBP combination of essential oils) and after 19 days of preservation. Something similar occurs when analyzing aerobic mesophilic bacteria counts (Figure 2), and psychrotrophic bacteria counts (Figure 3). This means that the fish retains its freshness characteristics for a longer time, increasing its useful life between 15 and 27% (up to 4 more days of useful life, over 15 days of useful life of fish preserved in normal ice or Control) , when preserved with the ice composition with antimicrobial activity of the present invention, when compared to the preservation of fish in normal ice without antimicrobial additives.
    On the other hand, no significant differences were observed between the different fish samples in terms of pH and N-TMA characteristics, until day 15 of conservation. Nor were significant differences observed in the sensory analysis between the different samples, until day 15 of sampling. As of this day, sensory evaluation was worse for fish preserved in normal ice, compared to fish preserved in the antimicrobial ice of the invention. These differences in sensory evaluation were maintained until day 19 of conservation. This means that the addition of nanoencapsulated essential oils to conservation ice does not cause negative or detectable effects in the sensory analysis of fish. Rather the complete opposite. From the 15th day of conservation, which can be established as the end of useful life of the fish preserved in the Control ice (without additives), significant differences between the fish preserved in normal ice and the fish preserved in ice can be seen with
    5
    10
    fifteen
    twenty
    25
    30
    nanoencapsulated essential oils, fish preserved in ice with antimicrobial activity object of this invention being well accepted until the end of useful life that can be established in 19 days. In this case, the useful life is increased by 25%.
    The N-TMA in fish preserved in ice with nanoencapsulated essential oils has values (of 0.40) on day 19 of conservation similar to the values presented by fish preserved in normal ice (Control) on day 13. The same occurs for the CRA parameter (Figure 4). These CRA results confirm what was indicated above, in that the preservation in the ice composition with antimicrobial activity of the present invention, which includes nanoencapsulated essential oils, significantly increases the shelf life in fish (in this case, of the order of 25%).
    Regarding the texture, no significant differences in texture have been observed between the different samples of fish throughout the conservation period studied.
    Results of Example 2:
    As for the count of Enterobacteria (Figure 5), during the entire conservation period, a smaller population of Enterobacteria is observed in the golden ones stored with the ice with antimicrobial activity object of this invention, with p-CD + CBP complex in a proportion of 50 mg / kg of antimicrobial ice, with respect to the gilded ones stored with normal ice, and the normal ice with application of dusts of p-CD + CBP complex in a proportion of 50 mg of CBP / kg of normal ice. A reduction of half logarithmic cycle is observed in the gilthead boulders stored with sprinkled ice (Conservation Treatment 2), and of a logarithmic cycle in the gilthead boulders stored (according to the Conservation Treatment 1) with the composition of ice with antimicrobial activity of the present invention, at the end of the storage period.
    A total mesophilic aerobic microorganism (AMT) count greater than 7 log CFU / g of fish is considered the maximum acceptance limit for ice-preserved fish (ICMSF, International Commission on Microbiological Specifications for Foods (2002). Microorganisms in Foods 7, Microbiological Testing in Foods Safety Management.
    5
    10
    fifteen
    twenty
    25
    30
    Kluwer Academic / Plenum Publishers. Springer, London 2002). Bearing in mind this Kmite, in Figure 6 it is observed that the gilthead boulders stored with crushed ice (Control Treatment) have a shorter shelf life than the gilthead boulders stored with ice with antimicrobial activity object of this invention (Conservation Treatment 1), since that after 17 days of storage this limit is exceeded by the golden ones stored with normal crushed ice. On that 17th day of conservation, it is surprisingly observed that the gilt preserved with the ice composition with antimicrobial activity of the present invention (which includes p-CD + CBP complex at a rate of 50 mg / kg of ice) had an AMT load smaller (of almost a logarithmic cycle) than the golden ones conserved in normal ice, and smaller (of half logarithmic cycle) than the golden ones conserved according to the conditions of Conservation 2 (with normal ice to which dust of the complex p has been sprinkled above -CD + CBP at a rate of 50 mg / kg of ice, expressing this proportion in mg of CBP essential oils per kg of ice).
    As was the case with the previous microorganisms studied, there is a greater development of psychophilic microorganisms in gilthead boulders stored with normal ice and ice dusted with p-CD + CBP complex dust (at a rate of 50 mg CBP / kg of ice), than in gilt preserved with ice with antimicrobial activity object of this invention (Conservation 1, which includes p-CD + CBP complex, at a rate of 50 mg CBP / kg of ice). Thus, after 17 days of preservation, a reduction in the load of psychophilic microorganisms is observed in the gilthead sea breams preserved in this ice with antimicrobial activity object of this invention, of almost a logarithmic cycle with respect to the giltheads stored in normal ice or normal ice dusted with p-CD + CBP complex powder (Figure 7). From the fifth day of preservation, it can be seen that the ice sprinkled with p-CD + CBP complex surprisingly presents higher loads of psychophilic microorganisms than the golden ones preserved with ice with antimicrobial activity object of this invention.
    At the end of the preservation period (17 days), the Pseudomonas count was surprisingly lower for the gilt preserved in ice with antimicrobial activity object of this invention (Figure 8). The differences in the freshness of the fish are observed mainly from the 10th day of conservation, since the Pseudomonas counts in the fish preserved in normal ice (with or without sprinkling of p-CD + CBP complex) increase much more rapidly than in the fish preserved in the
    5
    10
    fifteen
    twenty
    25
    30
    Ice composition with antimicrobial activity of the present invention. Surprisingly, the normal ice to which a sprinkling of powders from the p-CD + CBP complex is applied above keeps the fish equal to or worse than normal ice without additives. The interest of using ice with antimicrobial activity object of the invention in the conservation of this food is demonstrated once again because it achieves an antimicrobial effect much more effective than normal ice to which the powders of the p-CD + complex are simply sprinkled. CBP The fact that the nanoencapsules of the p-CD + CBP complex are included in the ice causes the antimicrobial essential oils to evaporate in a more modulated and more effective way, achieving a more effective and surprising antimicrobial activity in the food that is preserved.
    With regard to the other quality parameters, surprisingly, it is clear that when the fish is preserved with ice with antimicrobial activity object of this patent (Conservation treatment 1), they are achieved:
    • Lower levels of N-TMA throughout the refrigerated preservation, which are indicative of greater freshness of the fish, with significant differences with respect to Conservation 2 that uses normal ice sprinkled with p-CD + CBP complex powder.
    • Better texture parameter values (especially in hardness and chewiness), along the refrigerated preservation, which are indicative of greater freshness of the fish, with significant differences with respect to Conservation 2 that uses normal ice sprinkled with powder of the p-CD + CBP complex.
    • Higher values of water retention capacity (CRA), along the refrigerated conservation, which are indicative of greater freshness of the fish, with significant differences with respect to Conservation 2 that uses normal ice sprinkled with p-CD complex powder + CBP.
    • Best scores on sensory characteristics indicative of fish freshness (evaluated in both fresh and cooked sea bream). The use of the ice composition with antimicrobial activity object of this invention (which includes nanoencapsulated essential oils in p-CD) did not affect the smell of fresh sea bream and was the best sensory score obtained throughout
    5
    10
    fifteen
    twenty
    25
    30
    Refrigerated storage at 4 ° C.
    All of the above corresponds to the observation that normal ice sprinkled with powder from the P-CD + CBP complex loses its antimicrobial properties within a few days of preservation of fish with ice, being significantly evident in the sensory analysis from 5 days of conservation. However, surprisingly, by including the complex inside the ice (which is achieved, as indicated above, by manufacturing the ice with water that has dissolved the inclusion complex formed by essential oils and P-CD), it is achieved a modulation in time of the antimicrobial activity (because the release of essential oils that are volatile is modulated in time), which is reflected in a significant appreciation of more freshness of the fish preserved with the antimicrobial ice composition of the invention , if compared with fish preserved with normal ice (having been or not sprinkled with P-CD + CBP complex). This also corresponds to the observation that the ice composition of the present invention, surprisingly, smells less intensely and its smell is much milder and more pleasant, than normal crushed ice mixed by sprinkling with dust from the inclusion complex P -CD + CBP.
    权利要求:
    Claims (15)
    [1]
    5
    10
    fifteen
    twenty
    25
    30
    1. - Ice composition with antimicrobial activity characterized in that it comprises:
    a) a solution of frozen drinking water and
    b) inclusion complexes formed by nanoencapsulated essential oils with cyclodextrins,
    where the inclusion complexes are trapped in the crystalline structure of the frozen drinking water solution and where the essential oils are in a proportion of 30 to 300 mg / kg of water, preferably 50 to 250 mg / kg of water.
    [2]
    2. - Ice composition according to claim 1, characterized in that the essential oils are pure essential oils of plant origin, selected from those that come from sprouts, buds, flowers, leaves, stems, branches, seeds, fruits, roots , wood, bark or a mixture thereof.
    [3]
    3. - Ice composition according to claim 2, characterized in that the essential oils are one of the components of pure essential oils of plant origin, selected from terpenes, terpenoids, aromatic or aliphatic constituents, or a mixture thereof , or a combination thereof with a mixture of pure essential oils.
    [4]
    4. - Ice composition according to claims 1 to 3, characterized in that the cyclodextrins used in obtaining said inclusion complexes with the essential oils are selected from a-cyclodextrins, p-cyclodextrins, and -cyclodextrins, or A mixture of them.
    [5]
    5. - Method of manufacturing an ice composition with antimicrobial activity according to claims 1 to 4, comprising the steps of:
    i) Obtaining inclusion complexes formed by essential oils
    5
    10
    fifteen
    twenty
    25
    30
    nanoencapsulated in cyclodextrins, in powder form, or in solution form,
    ii) Adding the inclusion complexes obtained in i) to the ice-making water in a proportion of 30 to 300 mg of essential oil / kg of water, preferably 50 to 250 mg of essential oil / kg of water, for the obtaining an aqueous solution and
    iii) Manufacture of the ice composition from the freezing of the aqueous solution obtained in ii).
    [6]
    6. - Method, according to claim 5, characterized in that the obtaining of the inclusion complexes in step i) is carried out by a method selected from kneading method, co-precipitation method, heating method in a sealed container , gas / vapor-liquid interaction method, lyophilization method, atomization method and supercritical fluid technology.
    [7]
    7. Method according to claim 5, wherein the ice manufactured in iii) is liquid ice, wherein the ice is in a proportion comprised between 10 and 70% by weight of the total weight of the water mixture and ice.
    [8]
    8. Procedure, according to claim 5, wherein the ice manufactured in iii) is ice in flakes or ice in pieces, solid or hollow.
    [9]
    9. Method according to claim 8 wherein the ice manufactured in iii) is subjected to a stage iv) of crushing.
    [10]
    10. - Use of an ice composition with antimicrobial activity, according to claims 1-4 for the conservation of meat, fish, whole or chopped, seafood and other edible products of the sea, where the preservation of these products is carried out in contact with ice in proportions by weight of product: ice between 1: 0.1 and 1: 5.
    [11]
    11. Use of an ice composition with antimicrobial activity, according to claim 10, wherein the ice is mixed with water in water: ice proportions
    between 1: 0.1 and 1: 5.
    [12]
    12. - Use of an ice composition with antimicrobial activity, according to claims 1-4 for the conservation of fresh, whole or chopped fruits and vegetables,
    5 where the preservation of these products is carried out in contact with ice, in proportions by weight of product: ice between 1: 0.01 and 1: 5.
    [13]
    13. - Use of an ice composition with antimicrobial activity, according to the
    claims 1-4 for the preservation of prepared dishes and alcoholic beverages or not
    10 alcoholics, where the preservation of these products is made in contact with the ice, in proportions by weight of product: ice between 1: 0.01 and 1: 5.
    [14]
    14. - Use of an ice composition with antimicrobial activity, according to the
    claims 1-4, for the formulation of alcoholic or non-alcoholic beverages in the
    15 moment of consumption, where the formulation of these products is made by introducing the ice in the drink in proportions by weight of drink: ice between 1: 0.01 and 1: 5.
    [15]
    15. - Use of an ice composition with antimicrobial activity, according to the
    20 claims 1-4, for the formulation of prepared dishes, wherein the formulation of
    These products for consumption are made by incorporating the ice in the prepared dish using proportions by weight of product: ice between 1: 0.01 and 1: 2.
    类似技术:
    公开号 | 公开日 | 专利标题
    Abdou et al.2018|Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets
    Hu et al.2015|Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork
    Rojas‐Graü et al.2009|The use of packaging techniques to maintain freshness in fresh‐cut fruits and vegetables: a review
    Dhital et al.2017|Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations
    Viacava et al.2018|Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce
    Farhadi Chitgar et al.2017|Comparative study on the effect of heat treatment and sonication on the quality of barberry | juice
    Mahajan et al.2018|Natural coatings for shelf-life enhancement and quality maintenance of fresh fruits and vegetables—A review
    Yang et al.2019|Improved postharvest quality of cold stored blueberry by edible coating based on composite gum arabic/roselle extract
    Totad et al.2019|Effect of edible coatings on ‘Misty’blueberry | fruits stored at low temperature
    Mertoğlu et al.2021|Determination of anti-microbial and phyto-chemical characteristics of some blackberry cultivars
    Emamifar et al.2019|Effect of salep‐based edible coating enriched with grape seed extract on postharvest shelf life of fresh strawberries
    Aykın-Dinçer et al.2021|The use of beetroot extract and extract powder in sausages as natural food colorant
    ES2613240B1|2018-03-01|Ice composition with antimicrobial activity, manufacturing method and applications thereof.
    Hinojosa et al.2013|Safety of ready‐to‐eat watercress using environmentally friendly sanitization methods
    Kibar et al.2018|Chitosan coating for extending postharvest quality of tomatoes | maintained at different storage temperatures
    Munekata et al.2021|Strategies to increase the shelf life of meat and meat products with phenolic compounds
    Bambace et al.2019|Prebiotic edible coatings with biopreservatives: Quality and safety of fresh apple cubes
    Rudra et al.2020|Natural additives with antimicrobial and flavoring potential for fresh-cut produce
    D’Amato et al.2010|Use of chitosan, honey and pineapple juice as filling liquids for increasing the microbiological shelf life of a fruit‐based salad
    Sobhi et al.2012|Microbial and quality attributes of thermally processed chili shrimp paste
    Jakubcova et al.2015|Study of antioxidant and antimicrobial properties of Grapevine seeds, grape and rosehip pressings
    Acedo et al.2012|Antimicrobial effects of ascorbic acid and calcium lactate in freshcut jackfruit |
    Shams Najafabadi et al.2021|Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube | fruit
    WO2015088309A1|2015-06-18|Phytochemical disinfectants for lettuce |
    Cid-López et al.2021|The benefits of adding calcium oxide nanoparticles to biocompatible polymeric coatings during cucumber fruits postharvest storage
    同族专利:
    公开号 | 公开日
    ES2613240B1|2018-03-01|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2576077A1|2016-03-04|2016-07-05|Universidad Politécnica De Cartagena|Anesthetizing solution and its method of application for the anesthetized, stunning and killing of fish |
    法律状态:
    2018-03-01| FG2A| Definitive protection|Ref document number: 2613240 Country of ref document: ES Kind code of ref document: B1 Effective date: 20180301 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201730310A|ES2613240B1|2017-03-09|2017-03-09|Ice composition with antimicrobial activity, manufacturing method and applications thereof.|ES201730310A| ES2613240B1|2017-03-09|2017-03-09|Ice composition with antimicrobial activity, manufacturing method and applications thereof.|
    [返回顶部]