METHOD FOR PRODUCING A NANOEMULSION WITH ENCAPSULATED NATURAL ANTIOXIDANTS FOR PRESERVING FRESH AND MINIMALLY PROCESSED FOODS, AND THE NANOEMULSION THUS PRODUCED

摘要

The present invention refers to a process for producing a nanoemulsion that consists of natural antioxidants encapsulated at a nanometric scale; the formulation of said product and its application for the preservation of different natural food products or derivatives, such as fresh or minimally processed fruits, vegetables and cereals and juices are disclosed. The formulation includes four main stages: (a) obtaining the natural antioxidants from fruit, vegetable and cereal waste; (b) encapsulation of the natural antioxidants; (c) formation of the nanoemulsion with natural antioxidants; and (d) cryodrying of the formed nanoemulsion.;In that sense, the object of the invention is the development of a method to produce nanoemulsions with high antioxidant power from fruit and/or vegetable and/or cereal waste, efficiently encapsulated, and easily processed without organic chemical additives in the final product, which contribute to preserving and/or improving the nutritional and organoleptic characteristics in fresh or minimally processed products, for humans and animals, with food or nutraceutical grade.;The core aspect of the invention consists of a thin nanometric layer on the food that prevents the exchange of gases and fluids with the environment, enhanced with selected antioxidants whose function is similar to an enzyme that delays or inhibits the biochemical reactions of food decomposition and oxidation. This allows fresh and minimally processed foods to have a longer shelf life and foods intended for freezing to improve their organoleptic quality when thawed.