| Technology code 22-UP-01 |
Status OPEN |
Applications mode continuous |
Access model As specified in the call |
The Opportunity
Over the last decade there is an increasing tendency for the replacement of conventional preservatives and synthetic chemicals, with biogenic substances from plant sources. Aniseed is a very versatile plant widely used in food and beverage industry, as a flavoring-agent and natural preservative.
Our Offer
A technology has been developed to produce a cost-effective plant-based antimicrobial compound that can be used in food bio-processing. The fractionated aqueous extract of aniseed is used as a flavor enhancer and was studied for its effect on the self-life of tomato juice compared to juices containing Sodium benzoate, a synthetic chemical widely used in the food industry and preservative-free juices.
The Technology
The fractionated extract was evaluated for its antimicrobial activity against food spoilage microorganisms showing positive antimicrobial effects. The 2nd fraction containing threo-anethole glycol exhibited antimicrobial activity against all tested microorganisms. The antimicrobial activity of aniseed extracts against a broad spectrum of food spoilage microbes supports its suitability as a natural preservative in foods.
Advantages & Innovations
- Replacement of synthetic toxic chemical preservatives
- Development of a natural antimicrobial compound that can be used in food bio-processing
- Cost-efficient product
Stage of Development
This novel technology is an innovative process for the production of tomato industrial products. The next step requires industrial setting validation and production in order to ensure the effectiveness of the process in large-scale manufacturing.
Partner Search
FOOD INNOVATION RI is seeking for partners with the capacities to develop this technology. The ideal partner shall be a tomato industry interested in further developing this technology in a relevant and operational environment. Alternative options may also be considered.
Offered by
Department of Chemistry, University of Patras, University Campus 26504 Rio Achaia, Greece
Contact
Prof Athanasios KOUTINAS
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Food Chemistry and Biotechnology Group
