Development, Valorisation and Innovation of Fish Products
(INNOVAPESCA)

Home » Research Teams » Development, Valorisation and Innovation of Fish Products (INNOVAPESCA)

Use of underutilized species (marine and agronomy) to improve sustainability, decrease overexploitation of noble species in favor of less utilized and ancestral species. Use of by-products of the agri-food and seafood industries within the circular economy framework for the development of food and intermediate products with high added value.

Research Lines

  • Valorization of waste and by-products from fish, cephalopods and crustaceans and the use of underutilized species, to obtain intermediate raw materials with added value and/or new foods (carotenoids, unsaturated lipids, chitin/chitosan, collagen/gelatin, minerals, bioactive peptides, etc).
  • Valorization of algae and vegetables. Use of agri-food waste. Obtaining active compounds and biopolymers (polysaccharides, polyphenols, carotenoids,..).
  • Encapsulation of active compounds: Design and development of micro- and nanostructures with bioactive function.
  • Development of healthy and functional restructured fish products.
  • Development of biodegradable, edible and/or bioactive films. Packaging.
  • Food quality and safety through combined thermal and non-thermal technologies. Shelf life studies and Bio-preservation.
  • Physical-chemical strategies to reduce mycotoxins, spoilage molds and pathogens.
  • Melanosis in crustaceans.
  • Bioaccessibility, bioavailability and immunological potential of developed food/ products.
  • Prebiotic potential of animal and plant origin compounds.
  • Influence of probiotic bacteria and their metabolites on the immune response.

Skills

  • Development of biodegradable and/or active films and coatings to design and protect food.
  • Micro and nano-encapsulation of bioactive compounds.
  • Extraction and characterization of marine biopolymers (collagen-gelatin, chitosan, algae polysaccharides, etc.).
  • Development of hydrogels.
  • Bioactive compounds and evaluation of their biological activity. Studies in vitro and in vivo. Bioaccessibility.
  • Minimal processing technologies and combined methods. Bioconservation.
  • Biotic and abiotic contaminants in marine products.

Patents

  • Elaboración de recubrimientos en productos de repostería y panadería y procedimiento de aplicar la cobertura para inhibir la formación de acrilamida e hidroximetilfurfural.
  • Inventors: Montero García P; Giménez Castillo, B.; Gómez Guillén C. & Morales Navas, F.J.
  • Application date: 09/04/2012
  • Date of approval: 06.02.2013 Nº 20103134.
  • Class: Patente de invención (solicitud P-201031348).
  • Owner entity: CSIC.
  • Date of international publication: 15.03.2012. Method for obtaining a food coating for inhibiting chemical processing contaminans.
  • Patent number: PCT/ES2011/070602.
  • Licensed: WO 2012/ 032203 A1.
  • Nouvelle approche thérapeutique pour le diabète de type 2: Purification et identification de deux peptides anti-dipeptidyl-peptidase-IV obtenus par hydrolyse enzymatique de protéines de muscle du barbeau (Nuevo enfoque terapéutico para la diabetes tipo 2: Purificación e identificación de dos péptidos anti-dipeptidil-peptidasa-IV obtenidos por hidrólisis enzimática de proteínas de músculo de barbo).
  • Inventors: Assaâd Sila, Oscar Martínez-Alvarez, Anissa Haddar, Fakher Frikha, Semia Ellouz-Chaabouni, Naïma Nedjar-Arroume, Ali Bougatef.
  • Application date: 2016
  • Class: Patente tunecina TN2015/0587.
  • Owner entity: Escuela Nacional de Ingenieros de Sfax (ENIS, Túnez) e Instituto de Ciencia y tecnología de los Alimentos y Nutrición ICTAN) Consejo Superior de Investigaciones Científicas (CSIC) España.
  • Hidrolisado proteico de castanha (Umbrina canosai) como fonte de inhibidores das enzimas Dipeptidil petidase IV e Prolil Endopeptidase (PEP).
  • Inventors: Da Rocha, Meritaine; Prentice-Hernandez, Carlos; Oliveira Lima, Karina; Jantzen Da Silva, Andressa; López-Caballero, Elvira; Montero García, María Pilar; Martínez-Alvarez, Oscar; Gómez-Guillén M. Carmen.
  • Application date: 15/03/2019
  • Class: Patente de invención (n2 de proceso BR 10 2019 014247 2).
  • Owner entity: Universidade Federal do Rio Grande do Sul (Brasil) e Instituto de Ciencia y tecnología de los Alimentos y Nutrición ICTAN) Consejo Superior de Investigaciones Científicas (CSIC) España.
  • Productos cárnicos y de la pesca enriquecidos en licopeno mediante la adición de piel de tomate.
  • Inventors: M.M. CALVO, M.L. GARCÍA, J.G. SANTA-MARIA, M.J. RODRÍGUEZ, M.D. SELGAS.
  • Date of approval: 10/02/2010
  • Número de patente: ES2310480.
  • Owner entity: Consejo Superior de Investigaciones Científicas y Universidad Complutense de Madrid.

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Publications

  • Zarandona, I., López-Caballero, M.E., Montero, M.P., Guerrero, P., de la Caba, K., Gómez-Guillén, M.C. 2021. Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings. Food control, 120, article number 107511.
  • https://doi.org/10.1016/j.foodcont.2020.107511
  • Alicia Sánchez-Faure, Marta María Calvo, JaraPérez-Jiménez, Ana Belén Martín-Diana, Daniel Rico, María Pilar Montero, María del Carmen Gómez-Guillén, María Elvira López-Caballero, Oscar Martínez-Alvarez. 2020. Exploring the potential of common iceplant, seaside arrowgrass and sea fennel as edible halophytic plants. Food Research International 137, November 2020, 109613.
  • https://doi.org/10.1016/j.foodres.2020.109613
  • Martínez-Alvarez, O.E. Elvira López-Caballero, M., Montero, P., Carmen Gómez-Guillén, M.D. 2020. The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris). Food Control, 109, March, Article number 106889.
  • https://doi.org/10.1016/j.foodcont.2019.106889
  • D.Marín-PeñalverA.AlemánM.C.Gómez-Guillén P.Montero. 2019. Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate. Food Hydrocolloids.94, September, 553-560.
  • https://doi.org/10.1016/j.foodhyd.2019.04.009
  • Meritaine Da Rocha, Ailen Aleman, Gyselle Chrystina Baccan, M.Elvira Lopez Caballero, Carmen Gómez Guillen Pilar Montero & Carlos Prentice. 2018. Anti-Inflammatory, Antioxidant, and Antimicrobial Effects of Underutilized Fish Protein Hydrolysate. Journal of Aquatic Food Product Technology,27 (5) 592-608.
  • https://doi.org/10.1080/10498850.2018.1461160
  • Ignacio Echeverría, María Elvira López-Caballero, María Carmen Gómez-Guillén, Adriana Noemi Mauri and María Pilar Montero 2018. Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets. International Journal of Food Microbiology, 266, 2 142-149.
  • https://doi.org/10.1016/j.foodchem.2016.08.016
  • Gómez-Estaca, J., Calvo, M.M., Álvarez-Acero, I., Montero, P., and Gómez-Guillén, M.C. 2017. Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient. Food Chemistry, 216, (1), 37-44.
  • https://doi.org/10.1016/j.foodchem.2016.08.016

Projects, Contracts, Agreements

F.E.D.E.R

P.E.R.T.E

PhD Thesis, Master’s Thesis and Degree Thesis

PhD Thesis