CO2020009033A1 - Food composition to manufacture a functional matured meat product with microencapsulated probiotics and procedures to obtain them - Google Patents
Food composition to manufacture a functional matured meat product with microencapsulated probiotics and procedures to obtain themInfo
- Publication number
- CO2020009033A1 CO2020009033A1 CONC2020/0009033A CO2020009033A CO2020009033A1 CO 2020009033 A1 CO2020009033 A1 CO 2020009033A1 CO 2020009033 A CO2020009033 A CO 2020009033A CO 2020009033 A1 CO2020009033 A1 CO 2020009033A1
- Authority
- CO
- Colombia
- Prior art keywords
- microorganisms
- functional
- food
- meat product
- procedures
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title abstract 4
- 239000006041 probiotic Substances 0.000 title abstract 4
- 235000018291 probiotics Nutrition 0.000 title abstract 4
- 235000013622 meat product Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 244000005700 microbiome Species 0.000 abstract 5
- 230000000529 probiotic effect Effects 0.000 abstract 3
- 230000037213 diet Effects 0.000 abstract 2
- 235000005911 diet Nutrition 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 208000017667 Chronic Disease Diseases 0.000 abstract 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract 1
- 230000004888 barrier function Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000008901 benefit Effects 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 238000005538 encapsulation Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 abstract 1
- 235000013376 functional food Nutrition 0.000 abstract 1
- 230000007366 host health Effects 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- 230000008569 process Effects 0.000 abstract 1
- 235000013580 sausages Nutrition 0.000 abstract 1
- 230000035899 viability Effects 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Se ha evidenciado que una dieta inadecuada puede ser responsable de la prevalencia de enfermedades crónicas. Los alimentos funcionales aportan componentes con cualidades benéficas en la dieta del consumidor. Los microorganismos probióticos son microorganismos que al ser suministrados en dosis adecuadas confieren un beneficio a la salud del huésped, otorgando cualidades funcionales al alimento. Sin embargo, estos microorganismos son susceptibles a diversos factores como altas presiones de oxígeno, cambios de pH y humedad que reducen su viabilidad; para su protección se han empleado tecnologías de encapsulación, que mediante un material pared generan una barrera de protección. Tradicionalmente, los microorganismos probióticos han sido incorporados en matrices alimenticias lácteas, esta invención aporta a la aplicación en matrices alimenticias cárnicas. La presente invención consiste en la aplicación de un proceso que permite la incorporación de microorganismos probióticos protegidos o encapsulados en un alimento cárnico tipo embutido madurado, y posteriormente obtener un producto cárnico funcional.It has been shown that an inadequate diet may be responsible for the prevalence of chronic diseases. Functional foods provide components with beneficial qualities in the consumer's diet. Probiotic microorganisms are microorganisms that, when supplied in adequate doses, confer a benefit to the health of the host, giving functional qualities to the food. However, these microorganisms are susceptible to various factors such as high oxygen pressures, changes in pH and humidity that reduce their viability; encapsulation technologies have been used for their protection, which by means of a wall material generate a protection barrier. Traditionally, probiotic microorganisms have been incorporated into dairy food matrices, this invention contributes to the application in meat food matrices. The present invention consists in the application of a process that allows the incorporation of protected or encapsulated probiotic microorganisms in a ripened sausage type meat food, and subsequently obtaining a functional meat product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CONC2020/0009033A CO2020009033A1 (en) | 2020-07-23 | 2020-07-23 | Food composition to manufacture a functional matured meat product with microencapsulated probiotics and procedures to obtain them |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CONC2020/0009033A CO2020009033A1 (en) | 2020-07-23 | 2020-07-23 | Food composition to manufacture a functional matured meat product with microencapsulated probiotics and procedures to obtain them |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CO2020009033A1 true CO2020009033A1 (en) | 2020-08-31 |
Family
ID=72192588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CONC2020/0009033A CO2020009033A1 (en) | 2020-07-23 | 2020-07-23 | Food composition to manufacture a functional matured meat product with microencapsulated probiotics and procedures to obtain them |
Country Status (1)
| Country | Link |
|---|---|
| CO (1) | CO2020009033A1 (en) |
-
2020
- 2020-07-23 CO CONC2020/0009033A patent/CO2020009033A1/en unknown
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