Synergic composition for keeping fish and seafood fresh

US11523626B2 · US · B2

Patent metadata
FieldValue
Publication numberUS-11523626-B2
Application numberUS-201817046613-A
CountryUS
Kind codeB2
Filing dateApr 13, 2018
Priority dateApr 13, 2018
Publication dateDec 13, 2022
Grant dateDec 13, 2022

How to read this patent

A practical reading order for non-experts. Skip the full description unless you need deep technical detail.

  1. Title

    What the patent document calls the invention.

  2. Abstract

    A short plain-language summary of the technical disclosure.

  3. Assignees and inventors

    Who owns or filed the patent and who is credited as inventor.

  4. Key dates

    Filing, priority, publication, and grant dates set the timeline.

  5. First independent claim

    The legal scope of protection — read this for what is actually claimed.

  6. CPC / IPC classifications

    Technology tags used to group this patent with similar filings.

  7. Citations and related patents

    Prior art links and similar publications in this corpus.

Abstract

Official abstract text for this publication.

The present invention is a composition that can form an edible film or an edible liquid coating that can be applied to the surface of fresh fish (fillets or cuts) or fresh seafood. The present invention acts as a physical barrier preventing oxygen, water and microorganisms from entering the food product, and also acts as a bacteriostatic and antioxidant agent.

First claim

Opening claim text (preview).

The invention claimed is: 1. A composition that can form an edible film or an edible liquid coating that can be applied to the surface of fresh fish (fillets or cuts) or fresh seafood, comprising: a. a film-forming solution, comprising chitosan, gelatin, a surfactant, and, optionally, a plasticizer; and b. at least one active agent, comprising carvacrol and, optionally, thyme essential oil; oregano essential oil; rosemary essential oil; thymol; cinnamaldehyde; cineol; and/or eugenol; wherein the thyme essential oil, oregano essential oil, rosemary essential oil, thymol, cinnamaldehyde, cineol, and/or eugenol, if present, is present as free active agents and/or particles of encapsulated active agents, wherein the carvacrol is present as free active agents and as particles of encapsulated active agents. 2. The composition according to claim 1 , wherein the particles of encapsulated active agents have an average size from 350 μm to 450 μm. 3. The composition according to claim 1 , wherein the chitosan is present in a concentration from 1.0% w/w to 3.0% w/w. 4. The composition according to claim 1 , wherein the gelatin is present in a concentration from 1.5% w/w to 3.5% w/w. 5. The composition according to claim 1 , wherein the at least one active agent is present in a concentration from 0.12% w/w to 1.5% w/w. 6. The composition according to claim 5 , wherein the at least one active agent comprises the carvacrol and the thyme essential oil and the at least one active agent is present in a concentration from 0.12% w/w to 1.0% w/w. 7. The composition according to claim 5 , wherein the at least one active agent is present in a concentration from 0.12% w/w to 1.0% w/w. 8. The composition according to claim 2 , wherein the encapsulated active agents are present in a concentration from 0.25% w/w to 1.0% w/w. 9. The composition according to claim 8 , wherein the encapsulated active agents are carvacrol and are present in a concentration from 0.25% w/w to 1.0% w/w. 10. The composition according to claim 1 , wherein the encapsulated active agents are encapsulated using ionic gelling. 11. The composition according to claim 1 , wherein the encapsulated active agents are encapsulated using physical, physico-chemical, or chemical techniques. 12. The composition according to claim 1 , wherein the film-forming solution comprises 1-5% w/w of the chitosan and 1-5% w/w of the gelatin. 13. The composition according to claim 12 , wherein the film-forming solution further comprises the plasticizer. 14. The composition according to claim 13 , wherein the plasticizer comprises 1-5% w/w sorbitol or 1-5% w/w glycerol. 15. The composition according to claim 1 , wherein the film-forming solution comprises 0.01-0.1% w/w of the surfactant.

Assignees

Inventors

Classifications

  • Coating with a protective layer; Compositions or apparatus therefor · CPC title

  • Oxygen or sulfur directly attached to an aromatic ring system · CPC title

  • Lamiaceae or Labiatae [Mint family], e.g. thyme, rosemary, skullcap, selfheal, lavender, perilla, pennyroyal, peppermint or spearmint · CPC title

  • Chitin; Chondroitin sulfate; Hyaluronic acid; Derivatives thereof · CPC title

  • derived from leather or skin {, e.g. gelatin} · CPC title

Patent family

Related publications grouped by family.

External sources

Frequently asked questions

Answers are generated from the same data shown on this page.

What does patent US11523626B2 cover?
The present invention is a composition that can form an edible film or an edible liquid coating that can be applied to the surface of fresh fish (fillets or cuts) or fresh seafood. The present invention acts as a physical barrier preventing oxygen, water and microorganisms from entering the food product, and also acts as a bacteriostatic and antioxidant agent.
Who is the assignee on this patent?
Univ Pontificia Catolica Chile, Fundacion Copec Univ Catolica
What technology area does this patent fall under?
Primary CPC classification B01J13/046. Mapped technology areas include Operations & Transport.
When was this patent published?
Publication date Tue Dec 13 2022 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
What related patents are in patentsdb?
We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).