Patents Related to the Use of Starches from Unconventional Sources for Microencapsulation and Product Development in the Food and Pharmaceutical Industries: A Review
| dc.creator | Torres-Gallo, Ramiro | |
| dc.creator | Chávez-Salazar, Andrés | |
| dc.creator | Castellanos-Galeano, Francisco Javier | |
| dc.date | 2023-05-30 | |
| dc.date.accessioned | 2025-10-01T23:52:51Z | |
| dc.description | The high demand for commercial starches obtained from cereals, tubers and some legumes in the food and non-food industry, raises the need to search for new sources of starches. The present work focused on analyzing published patents related to the use of starches extracted from non-conventional sources in microencapsulation processes and development of new products in agroindustry. Patents were searched through Google Patents®, World Intellectual Property Organization (WIPO®, Lens® and PatentInspiration® free version. A maximum of 119 published documents were found, particularly Google Patents®. The analysis evidenced a significant increase (50%) in the period 2015 to 2022, showing the importance and interest in the exploration, invention and intellectual property protection, of methods and technologies that use unconventional starches to improve functional properties in the development of new products such as functional foods and pharmaceuticals, as well as microencapsulated wall material of bioactive compounds, essential oils, probiotics and in food matrices, highlighting the interest in patenting methods and modification processes, with more practical and efficient processes in terms of functionality, preparation times, costs, versatility and reduction of effluents. However, the most used starch sources continue to be the conventional one, which, due to its high demand, raises the need to promote the exploration of inventions that allow the technological, operational and economic development of non-conventional starches needed in the pharmaceutical and food industry. | en-US |
| dc.description | La alta demanda de los almidones comerciales obtenidos de cereales, tubérculos y algunas leguminosas en la industria alimentaria y no alimentaria, plantea la necesidad de buscar nuevas fuentes de almidones. El presente trabajo se centró en analizar las patentes publicadas relacionadas con la utilización de almidones extraídos de fuentes no convencionales en los procesos de microencapsulación y desarrollo de nuevos productos en la agroindustria. Se realizó la búsqueda de patentes a través de Google Patents®, Organización Mundial de la Propiedad Intelectual (WIPO®, por sus siglas en inglés, Lens® y PatentInspiration® versión libre. Se encontraron un máximo de 119 documentos publicados, particularmente Google Patents®. El análisis evidenció un incremento significativo (50 %) en el período 2015 a 2022, mostrando la importancia e interés en la exploración, invención y protección de la propiedad intelectual, de los métodos y tecnologías que utilizan almidones no convencionales para mejorar las propiedades funcionales en el desarrollo de nuevos productos como alimentos funcionales y fármacos, así como material pared de microencapsulados de compuestos bioactivos, aceites esenciales, probióticos y en matrices alimentarias, destacándose el interés en patentar métodos y procesos de modificación, con procesos más prácticos y eficientes en términos de funcionalidad, tiempos de preparación, costos, versatilidad y reducción de efluentes. Sin embargo, la fuente de almidón más utilizada sigue siendo la convencional que, por su alta demanda, plantea la necesidad de potenciar la exploración de invenciones que permitan el desarrollo tecnológico operacional y económico de almidones no convencionales necesarios en la industria farmacéutica y de alimentos. | es-ES |
| dc.format | application/pdf | |
| dc.format | application/zip | |
| dc.format | text/xml | |
| dc.format | text/html | |
| dc.identifier | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2569 | |
| dc.identifier | 10.22430/22565337.2569 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12622/7859 | |
| dc.language | spa | |
| dc.publisher | Instituto Tecnológico Metropolitano (ITM) | es-ES |
| dc.relation | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2569/2876 | |
| dc.relation | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2569/2881 | |
| dc.relation | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2569/2882 | |
| dc.relation | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2569/2883 | |
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| dc.rights | Derechos de autor 2023 TecnoLógicas | es-ES |
| dc.rights | http://creativecommons.org/licenses/by-nc-sa/4.0 | es-ES |
| dc.source | TecnoLógicas; Vol. 26 No. 57 (2023); e2569 | en-US |
| dc.source | TecnoLógicas; Vol. 26 Núm. 57 (2023); e2569 | es-ES |
| dc.source | 2256-5337 | |
| dc.source | 0123-7799 | |
| dc.subject | Functional foods | en-US |
| dc.subject | cross-linked starches | en-US |
| dc.subject | bioactive compounds | en-US |
| dc.subject | functional properties | en-US |
| dc.subject | spray drying | en-US |
| dc.subject | Alimentos funcionales | es-ES |
| dc.subject | almidones reticulados | es-ES |
| dc.subject | compuestos bioactivos | es-ES |
| dc.subject | propiedades funcionales | es-ES |
| dc.subject | secado por aspersión | es-ES |
| dc.title | Patents Related to the Use of Starches from Unconventional Sources for Microencapsulation and Product Development in the Food and Pharmaceutical Industries: A Review | en-US |
| dc.title | Patentes relacionadas con el uso de almidones de fuentes no convencionales para microencapsulación y desarrollo de productos en industria alimentaria y farmacéutica: una revisión | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Review Article | en-US |
| dc.type | Artículos de revisión | es-ES |
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