PROCESSO DE OBTENÇÃO DE MASSA FRESCA ENRIQUECIDA COM CONCENTRADO PROTEICO DE PESCADO UTILIZANDO RESÍDUOS DE PESCADO

Description

1 / 13 PROCESS FOR OBTAINING FRESH PASTA ENRICHED WITH FISH PROTEIN CONCENTRATE USING WASTE FROM FISH Field of Invention

[001] The present invention relates to processes for obtaining Fish Protein Concentrate (FPC) made from fish production waste, as well as its use as a food protein source in the supplementation of fresh pasta enriched with protein intended for human consumption. The present processes can be used to produce protein products from the production waste of various species, whether marine or continental. Being a product with high nutritional quality, where just one gram of Fish Protein Concentrate (FPC) is capable of supplying the daily requirements of essential amino acids for adults and children, in addition to being efficient in food supplementation. Description of the State of the Art

[002] Innovations in the food industry generally aim to develop important replacement products, following nutritional guidelines or complying with food additive regulations (Bigliardi & Galati, 2013). In recent years, the population has become increasingly concerned about the quality of the food consumed and its origin, leading to a greater demand for healthier and sustainably produced foods. As a result, the agro-industrial sector has been developing lines of sustainable foods that are produced organically and cause little damage to the environment, as well as the proper management of waste generated during food production. These innovations mostly involve the improvement of processes and ideas (Bigliardi & Filippelli, 2022; Borsellino et al., 2020). Petition 870250006302, dated 01 / 27 / 2025, page 14 / 39 2 / 13

[003] Considering the increasing global production of fish, the industry is constantly seeking ways to utilize the waste generated from its processing. Despite the biotechnological potential of these agro-industrial residues, only 30% are used by the industry, especially in Brazil where the utilization of fish processing waste is considered low, mainly destined for the preparation of fishmeal and silage for animal feed production (Venugopal, 2016; Villamil et al., 2017).

[004] Fish production has grown over the decades, reaching a historical record of more than 185 million tons of fish produced in 2022, of which aquaculture production contributed 51% (94 million tons), surpassing production from fishing for the first time (FAO, 2024). Therefore, it is necessary for the fishing sector to adopt measures to ensure the correct management of waste, avoiding its improper disposal, and to provide for the full utilization of fish in order to add value to the productive sector. Thus, transforming this waste into products for human consumption is an excellent income option for industries, potentially increasing their profitability and reducing the environmental burden of improper disposal (Lima, 2019).

[005] In this sense, various forms of reuse have emerged with the aim of generating new products with different applications from agro-industrial waste, such as the production of protein concentrates, protein hydrolysates, extraction of oils and enzymes, as well as other high value-added products (Ghaly et al., 2010). In addition, the effort expended in the development and application of new technologies for this activity can mean a financial return for the industry itself (Kanamaru et al., 2013), as well as reducing the polluting pressure of these highly perishable materials. Petition 870250006302, dated 01 / 27 / 2025, page 15 / 39 3 / 13

[006] Fish protein concentrates (FPCs) have been studied scientifically for the past 30 years, and various methods have been applied to obtain them. These products can contain between 75 and 95% protein, so their implementation in human food can lead to the production of innovative, healthy food products with high nutritional value (Brody, 1965; Lima, 2019). Based on this, innovations in FPC production processes allow for the optimization of FPC production, reducing costs and improving the quality of the product to be developed, generating a higher quality food and greater profitability for the industry, since this material has the potential to supply a healthy diet with high-quality and digestible proteins, avoiding allergies, hypertension, metabolic diseases and other negative health consequences (Dale et al., 2019).CPP made from waste has a high nutritional value and low raw material cost, and can provide humans with a healthy product rich in essential amino acids and low in lipids, avoiding the intake of saturated fats that cause high cholesterol and other negative health consequences (Camilo et al., 2015).

[007] In recent years, consumer demand for nutritious diets rich in compounds with functional properties has been increasing, as various studies have demonstrated the beneficial effects of these properties on human health, preventing and combating various diseases. In addition, alternative sources of good quality protein can be seen as possible solutions to the problems of malnutrition, especially in Latin American countries (Rebouças et al., 2012; Sant'Anna et al., 2014).

[008] Pasta is among the most consumed foods worldwide due to its versatility, quick and easy preparation, and simple storage conditions (Dello Russo et al., 2021; Krishnan & Prabhasankar, 2012). Foods such as bread, flours, and refined common pasta lose most of their B vitamins and oils. Petition 870250006302, dated 01 / 27 / 2025, page 16 / 39 4 / 13, and the supplementation of these foods is the industrial technique that can recover, intensify, or add nutritional value to foods (Messia et al., 2021). Supplementing these pastas with fish protein is an alternative to increase fish consumption by the population, since people are looking for healthier, easier-to-prepare, and more nutritious products with low calories (Goes et al., 2016).

[009] Pasta is a widely consumed food due to its versatility and nutritional value (Krishnan & Prabhasankar, 2012). Unlike dried pasta, fresh pasta does not undergo a drying process, resulting in distinct characteristics in terms of texture and flavor (Sicignano et al., 2015). Fresh pasta can be made with traditional ingredients, such as durum wheat semolina, and / or enriched with functional ingredients such as CPPs. Enriching fresh pasta with fish protein is an innovative approach to improve the nutritional value of pasta by providing an increase in protein and unsaturated fatty acid content (Rathlavath et al., 2024).

[010] The search for healthy foods is a topic of growing interest, reflecting concern for health and disease prevention. In this context, the enrichment of foods such as pasta provides consumers with a healthy and widely accepted food (Goes et al., 2016; Rathlavath et al., 2024).

[011] Considering that pasta is definitively incorporated into the Brazilian diet, being consumed by all ages and social classes, served as a main dish or side dish, in many combinations, with a high rate of acceptability (Luzia et al., 2010), supplementing these pastas with proteins extracted from fish processing waste is an alternative to increase the nutritional quality of these foods. Therefore, the present invention aims to develop a fish protein concentrate from fish processing waste. Petition 870250006302, dated 01 / 27 / 2025, page 17 / 39 5 / 13 Processing of tilapia fillets and fresh pasta enriched with Fish Protein Concentrate (FPC), through the partial replacement of wheat flour, seeking to increase the nutritional quality of these foods and reduce the burden resulting from the improper disposal of fish.

[012] To date, no national or international scientific studies or patents have been identified that involve the same steps, materials and methods described in the present invention for the production of Fish Protein Concentrate (FPC), as well as its incorporation in the manufacture of enriched fresh pasta. Below is a description of some patents related to the field of the invention:

[013] Microparticles of Fish Protein Concentrate and Hydrolysate. Patent BR102019013153A2 describes the production of microparticles of fish protein concentrate and hydrolysate. The process uses waste from tilapia processing, resulting in powdered products with a high protein and lipid content, intended for food supplementation. The microparticles exhibit microbiological and oxidative stability, in addition to removing the characteristic fishy aroma, increasing their acceptance in food products; Production Process of Fertilizer Composition from Fish Waste. Patent BR102020012854A2 presents a process that uses fish waste, such as sardines and tilapia, for the production of fish protein concentrate (CPX).Although the main focus is on fertilizer production, the method highlights the importance of fully utilizing waste from the fishing industry, contributing to sustainability and adding value to by-products; US3598606A - Preparation of. Fish Protein Concentrate and Fish Meal (1971) describes a method for processing raw fish using an acidic aqueous solution of condensed inorganic metaphosphates. The technique insolubilizes the protein fractions, which are separated, washed, and transformed into a protein concentrate. This process aims to obtain a product suitable for consumption. Petition 870250006302, dated 01 / 27 / 2025, page 18 / 39 6 / 13 human or as an ingredient in animal feed; US3561973A - Process for Production of High Energy Protein Concentrate (1971), this method uses isopropyl alcohol extraction to remove fat and moisture from fish, resulting in a stable, high-energy protein concentrate; US3826848A - Preparation of Functional Concentrates (1974) The patent highlights a process that improves the functional properties of CPP, facilitating its incorporation into food products; CN114304366A The invention discloses a technology for processing concentrated fish protein similar to meat tissue and belongs to the technical field of food processing; DE3937238A1, Fish protein concentrate (FPC) obtained from fish processing waste, for example, filtration, is used to prepare food for human consumption as follows: fish chips are made by preparing a dough containing 710 g of FPC (45-55% water content), 100 g of wheat flour, 80 g of rice flour and 50 g of salt, cutting the dough into strips, frying in hot fat and sprinkling with 60 g of a spice mixture;PH22016000487U1, A snack composition using tuna mackerel fish protein concentrate (Euthynnus affinis) comprising: 45 grams of tuna mackerel FPC, 30 grams of salt, 180 grams of flour, 180 grams of corn starch, 5 grams of paprika, 15 ml of oil, 360 grams of water, 7.5 grams of monosodium glutamate (MSG); DE10160042A1, The processing of material containing fish protein comprises grinding the material, extracting lipids with alcohol under acidic to neutral conditions and dispersing the material in an alkaline solution containing at least 20% by weight of alcohol to extract more lipids; WO2020263207A2, The invention relates to the preparation of gluten-free / gluten-free pasta enriched with a mixture of fish and fishbone powder, among others. However, the development of a national or international process or product solution involving the same steps, materials, and methods described herein is not covered by the patents; Petition 870250006302, dated 01 / 27 / 2025, page 19 / 39 7 / 13 invention for the production of Fish Protein Concentrate (FPC), as well as its incorporation in the manufacture of enriched fresh pasta. DETAILED DESCRIPTION OF THE INVENTION

[014] Process A is illustrated in Figure 1 and consists of removing the lipid fraction from fish waste (trimmings and CMS) through successive washes with distilled water. Subsequently, mechanical pressing is performed in a hydraulic press with a force of 2 tons. The wet pulp is then subjected to a deodorization process using commercial ethanol at a concentration of 20%. Next, it is pressed again in a mechanical press with the same force, resulting in solid pulp, which is subjected to a drying process in a forced-air recirculation oven at 65°C for 6 hours. The dried pulp must be washed with 10% ethanol, followed by washing in distilled water and drying at 65°C for 3 hours. Finally, the dried pulp must be ground, resulting in type A protein concentrate. All washes must be carried out under constant agitation, with the exact proportions as illustrated in Figure 1.

[015] The CPP prepared according to the methodology developed and illustrated in Figure 1 will present the following bromatological composition: 90.01% crude protein, 6.47% lipids, 0.88% mineral material, 4.02% moisture (Figure 2). The CPP prepared according to the methodology proposed in Figure 1 presents characteristics of Type A protein concentrate, showing absence of color and odor, and a protein percentage above 80%.

[016] The CPP prepared according to the methodology developed and illustrated in figure 1 will present a composition rich in essential amino acids, presenting superior quality to other protein sources as illustrated in figures 3 and 4 where the composition of essential and non-essential amino acids, the chemical score and the index of indispensable amino acids are shown. Petition 870250006302, dated 01 / 27 / 2025, page 20 / 39 8 / 13

[017] For the formulation of the CPP-enriched pasta dough, wheat flour (100g), eggs (50g), and protein concentrate at concentrations of 10, 20%, and 30% were used in place of wheat flour, as illustrated in Figure 5. The ingredients were mixed and the dough was shaped into tagliatelle.

[018] The dough formulated using CPP presented the following composition illustrated in figure 6: Control dough (Without CPP in the formulation): Crude Protein: 14.43%, lipids 1.14%, moisture 32.24%, ash 0.83%, carbohydrates 51.32%); 10% dough (with 10% replacement of wheat flour by CPP): Crude Protein: 18.25%, lipids 2.92%, moisture 35.53%, ash 0.63%, carbohydrates 42.68%); 20% dough (with 20% replacement of wheat flour by CPP): Crude Protein: 23.40%, lipids 7.42%, moisture 32.37%, ash 0.84%, carbohydrates 36.48%); Dough 30% (with 30% of the wheat flour replaced by CPP): Crude Protein: 27.47%, Fat 3.79%, Moisture 34.6%, Ash 1.25%, Carbohydrates 32.90%).

[019] The process illustrated in Figure 7 consists of producing protein concentrate from tilapia carcass. The raw material is subjected to demineralization in 4% acetic acid for 72 hours. Subsequently, the carcass is pressed to remove the acetic acid and washed in a 20% sodium bicarbonate solution to neutralize the acid present in the carcass. Then, the moist pulp is subjected to successive washes with distilled water, followed by pressing, and washing with 50% ethanol to eliminate fishy odor and taste. Finally, it is washed again with water to remove the ethanol. The pulp is pressed and dried in a forced-air recirculation oven at 65°C for 3 hours. After drying, the material is ground, resulting in tilapia carcass protein concentrate.The CPP produced using methodology B is characterized as a type C protein concentrate. Although it has no odor or taste, the CPP has a grayish color due to the color of the fins and bones used. Petition 870250006302, dated 01 / 27 / 2025, page 21 / 39 9 / 13

[020] The CPP prepared according to the methodology developed and illustrated in figure 7 will present the following bromatological composition: 69.11% crude protein, 5.3% lipids, 19.7% mineral material, 6.03% moisture (Figure 8).

[021] Figure 9 shows the production process used in the preparation of CPP from salmon CMS. This differs from others in the number of washes and ethanol concentration and in the pressing, which is done manually. These process changes aim to eliminate only the fishy odor and preserve part of the lipid fraction, since salmon meat is rich in polyunsaturated fatty acids, thus it is desirable that it has a percentage of lipids in its composition. The drying of the protein product is done in a forced-air recirculation oven at 65°C for 5 hours, resulting in a type C CPP due to its light orange color and mild odor.

[022] The CPP prepared according to the methodology developed and illustrated in figure 9 will present the following bromatological composition: 95.38% crude protein, 2.34% lipids, 2.24% mineral material (results expressed in dry matter) (Figure 10). LIST OF FIGURES

[023] The figures below describe all the production processes of fish protein concentrates (FPCs) for each raw material used, as well as the bromatological composition of each product made from the process described.

[024] Figure 1 Production process A of the protein product from tilapia trimmings.

[025] Figure 2 Bromatological composition of the protein product produced using production process A. Petition 870250006302, dated 01 / 27 / 2025, page 22 / 39 10 / 13

[026] Figure 3 Amino acid composition of CPP prepared using the methodology proposed in figure 1 and comparison with other protein sources.

[027] Figure 4 Chemical Score and Index of essential Amino Acids of the CPP developed with the methodology proposed in figure 1.

[028] Figure 5 Ingredients used in the preparation of fresh pasta containing CPP.

[029] Figure 6 Bromatological composition of pasta at its levels of wheat flour substitution by CPP

[030] Figure 7 Production process of type B protein concentrate made from tilapia carcass.

[031] Figure 8 Centesimal composition of tilapia carcass protein concentrate produced using process B

[032] Figure 9 Production process C of salmon CMS protein concentrate.

[033] Figure 10 Centesimal composition of salmon CMS protein concentrate, prepared according to the methodology proposed in figure 9. BIBLIOGRAPHIC REFERENCES

[034] Bigliardi, B., & Filippelli, S. (2022). A review of the literature on innovation in the agrofood industry: sustainability, smartness and health. European Journal of Innovation Management, 25(6), 589-611. https: / / doi.org / 10.1108 / EJIM-05-20210258 / FULL / PDF

[035] Bigliardi, B., & Galati, F. (2013). Innovation trends in the food industry: The case of functional foods. Trends in Food Science and Technology, 31 (2), 118-129. https: / / doi.org / 10.1016 / J.TIFS.2013.03.006 Petition 870250006302, dated 01 / 27 / 2025, p. 23 / 39 11 / 13

[036] Borsellino, V., Schimmenti, E., & El Bilali, H. (2020). Agri-Food Markets Towards Sustainable Standards. Sustainability 2020, Vol. 12, Page 2193, 12(6), 2193. https: / / doi.org / 10.3390 / SU12062193

[037] Brody, J. (1965). Fishery by-products technology. Avi Publishing Co. https: / / cir.nii.ac.jp / crid / 1130282272458942592

[038] Camilo, AIG, Fonseca, GG, Cavenaghi, AD, & Azambuja, SPH (2015). OBTAINING PROTEIN CONCENTRATE FROM MECHANICALLY SEPARATED MEAT OF PINTADO FISH. ANAIS DO ENIC, 1 (2). https: / / anaisonline.uems.br / index.php / enic / article / view / 1277

[039] Dale, HF, Madsen, L., & Lied, GA (2019). Fish-derived proteins and their potential to improve human health. Nutrition Assessments, 77(8), 572-583. https: / / doi.org / 10.1093 / NUTRIT / NUZ016

[040] Dello Russo, M., Spagnuolo, C., Moccia, S., Angelino, D., Pellegrini, N., & Martini, D. (2021). Nutritional Quality of Sealed Pasta on the Italian Market: The Italian Food Labelling Study of Products (FLIP). Nutrients 2021, Vol. 13, Page 171, 13 (1), 171. https: / / doi.org / 10.3390 / NU13010171

[041] LIMA, GL. Tambaqui protein concentrate: obtaining, study and application in the development of extruded snacks. 2019. 65 p. Monograph (Bachelor's degree in Food Engineering) Federal University of Rondônia - UNIR

[042] Ghaly, AE, Dave, D., Budge, S., & Brooks, MS (2010). Fish Spoilage Mechanisms and Preservation Techniques: A Review. American Journal of Applied Science, 7(7), 859-877.

[043] Goes, ES dos R., de Souza, MLR, Michka, JMG, Kimura, KS, de Lara, JAF, Delbem, ACB, & Gasparino, E. (2016). Fresh pasta enrichment with Petition 870250006302, dated 01 / 27 / 2025, page 24 / 39 12 / 13 protein concentrate of tilapia: nutritional and sensory characteristics. Food Science and Technology, 36(1), 76-82. https: / / doi.org / 10.1590 / 1678-457X.0020

[044] Lima, F., Brasileira, E., & Agropecuária, P. (2013). Documents 1 Reuse of Solid Waste in the Fish Agroindustrial Chain. http: / / cnpasa.sede.embrapa.br

[045] Krishnan, M., & Prabhasankar, P. (2012). Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food. Critical Reviews in Food Science and Nutrition, 52(1), 9-20. https: / / doi.org / 10.1080 / 10408398.2010.486909

[046] Luzia, M., Maluf, F., Weirich, CE, Dallagnol, JM, Simões, R., Feiden, A., & Boscolo, WR (2010). Original Articles Production of fresh pasta enriched with smoked fish. Rev Inst Adolfo Lutz, 69(1), 84-90.

[047] Messia, MC, Cuomo, F., Falasca, L., Trivisonno, MC, Arcangelis, E. De, & Marconi, E. (2021). Nutritional and Technological Quality of High Protein Pasta. Alimentos 2021, Vol. 10, Page 589, 10(3), 589. https: / / doi.org / 10.3390 / FOODS10030589

[048] Rebouças, MC, Do Carmo Passos Rodrigues, M., De Castro, RJS, & Vieira, JMM (2012). Characterization of fish protein concentrate obtained from Nile tilapia filleting waste. Semina: Ciências Agrárias, 33(2), 697-704. https: / / doi.org / 10.5433 / 1679-0359.2012v33n2p697

[049] Sant’Anna, V., Christiano, F. D. P., Marczak, L. D. F., Tessaro, I. C., & Thys, R. C. S. (2014). The effect of the incorporation of grape marc powder in fettuccini pasta properties. LWT - Food Science and Technology, 58(2), 497-501. https: / / doi.org / 10.1016 / J.LWT.2014.04.008 Petição 870250006302, de 27 / 01 / 2025, pág. 25 / 39 13 / 13

[050] FAO. The State of World Fisheries and Aquaculture 2024. (2024). The State of World Fisheries and Aquaculture 2024. https: / / doi.org / 10.4060 / CD0683EN

[051] Venugopal, V. (2016). Enzymes from Seafood Processing Waste and Their Applications in Seafood Processing. Advances in Food and Nutrition Research, 78, 47-69. https: / / doi.org / 10.1016 / BS.AFNR.2016.06.004

[052] Villamil, O., Váquiro, H., & Solanilla, J. F. (2017). Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties. Food Chemistry, 224, 160-171. https: / / doi.org / 10.1016 / J.FOODCHEM.2016.12.057 Petition 870250006302, dated 01 / 27 / 2025, p. 26 / 39

Claims

1 / 2 CLAIMS 1. PROCESS FOR OBTAINING FRESH PASTA ENRICHED WITH FISH PROTEIN CONCENTRATE USING FISH WASTE, Characterized by presenting the production of fresh pasta enriched using fish protein concentrate (FPC) obtained from fish production waste, comprising the following steps; Lipid separation with water (2:1), mechanical pressing 2 tons, delipidation with 20% ethanol (2:1), deodorization with ethanol, successive washes with water (2:1), mechanical pressing 2 tons, drying at 65°C / 6h, delipidation with 10% ethanol (2:1), mechanical pressing 2 tons, drying at 65°C / 3h and grinding, with the CPP being incorporated into the enriched fresh mass composed of a mixture of wheat flour, eggs, and fish protein concentrate at concentrations of 10%, 20%, and 30%.

2. PROCESS FOR OBTAINING FRESH PASTA ENRICHED WITH FISH PROTEIN CONCENTRATE USING FISH WASTE, according to claim 1, characterized by the final molding steps, carried out manually or by means of industrial molds, allowing the production of fresh pasta in various shapes.

3. PROCESS FOR OBTAINING FRESH PASTA ENRICHED WITH FISH PROTEIN CONCENTRATE USING FISH WASTE, according to claim 1, characterized by the fact that the present processes can be used to produce protein products with waste from the production of various species, whether marine or continental.

4. PROCESS FOR OBTAINING FRESH MASS ENRICHED WITH FISH PROTEIN CONCENTRATE USING FISH WASTE, according to claim 1, characterized by presenting the production of protein concentrate from tilapia carcass starting with demineralization in 4% acetic acid for 72 hours (3:1), Petition 870250006302, dated 01 / 27 / 2025, page 27 / 39 2 / 2 pressing to remove acetic acid 2 TON, washing in a 20% sodium bicarbonate solution (3:1), successive washings with distilled water (2:1), followed by pressing 2 TON, washing with 50% ethanol (2:1), washing with distilled water (2:1) and pressing 2 TON; Oven drying at 65°C for 3 hours and grinding.

5. PROCESS FOR OBTAINING FRESH MEAT ENRICHED WITH FISH PROTEIN CONCENTRATE USING FISH WASTE, according to claim 1, characterized by the production of protein concentrate from salmon meat starting with washing with distilled water (2:1), manual pressing, delipidization and deodorization with 30% ethanol (2:1), washing with distilled water (2:1), manual pressing, drying in an oven at 65°C / 5h, and grinding. Petition 870250006302, dated 01 / 27 / 2025, pp. 28 / 39

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