Patentes relacionadas con el uso de almidones de fuentes no convencionales para microencapsulación y desarrollo de productos en industria alimentaria y farmacéutica: una revisión
Resumen
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.
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