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Método de electrospray para aumentar el tiempo de conservación de frutas frescas y deshidratadas

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOTR20170718001
Publicado:
27/07/2017
Caducidad:
24/07/2018
Resumen:
Un grupo de investigación de una universidad turca especializado en tecnologías alimentarias y alimentos funcionales ha desarrollado un nuevo proceso para aumentar el tiempo de conservación de frutas frescas y deshidratadas después del envasado. Este proceso se basa en un método de electrospray que cubre las frutas con una mezcla comestible y conserva el producto durante más tiempo que con los métodos convencionales. Los revestimientos comestibles forman una barrera para evitar la pérdida de humedad y permiten el intercambio selectivo de gases (O2, CO2 y etileno), aumentando así el tiempo de conservación. La universidad busca licenciatarios industriales para adquirir la tecnología mediante acuerdos de licencia.

Details

Tittle:
Coating of fresh or dried fruits using electro spray method to increase shelf life.
Summary:
A group of researchers specialized in food related technologies and functional food from a reputable Turkish university, has invented a novelty process which aims to increase the shelf life of fresh and dried fruits after packaging. In this novel process fruits are coated with an edible mixture by using spraying method. Licensees are sought from industry to adopt this technology in the form licensing agreement.
Description:
A group of researchers from the department of food engineering of a university in Izmir-Turkey who are specialized in food preservation, has invented a new method in which fresh or dried fruits are coated with an edible mixture by using electro spraying method.

With this method, it is determined that the shelf life of packaged fruits will be longer than the ones packed with conventional methods. Edible coatings create a barrier for preventing moisture losses and allows selective exchange of gases (O2, CO2 and ethylene), and so extend the shelf life of the coated food.

Coatings reduce respiration, reduce moisture and O2 transfer, minimize color changes, improve the textural properties, reduce microbial growth and helps to retain the flavor compounds. Fruits content valuable vitamin and mineral as well as fiber (pulp), due to a food product that supports the human body against various digestive ailments. It has been determined that in conventional coating methods, liquid spray coating method is not homogene and deep coating method uses too much coating material on the surface of the fruit.

Electro spray coating method uses less coating material and in a way that covers the surface it is very thin and invisible, this makes a positive efect on both the consumer´s perception of fresh fruits and vegetables. Moreover this method does not change the flavor of the food. Although a small amount of coating material uses in this method, efect is similar to conventional methods.

Partners from food industry whose role is mainly packaging fruits are sought to adopt this new technology by licensing agreement and use this technology in their production lines.
Advantages and Innovations:
Electro spraying is single-step, low-energy, and low-cost material processing technology, that enables to produce mono-disperse micro-droplets. Electro spraying has high deposition efficiency (up to 80%), because the charged droplets are attracted towards the material to be coated with the effect of Coulomb force.production, increasing transfer efficiency on applied surfaces.

Coatings made with electro-spray method is advantageous because, it is thinner and more uniform coating. Prolonging the storage life of food, providing longer protection fresh state and gives additional functional properties to the product.

Grape seed oil, pomegranate seed oil shows antioxidant properties when incorporated into coating material and also, during storage product oxidation reactions may affect in a positive way.
Stage of Development:
Field tested/evaluated
IPs:
Patents granted
CommeR Statunts Regarding IPR Status:
Patent is granted nation-wide.

Partner sought

Type and Role of Partner Sought:
Type of Partner: Industry partners packaging fruits.
Role of Partner: Ideal partner is expected to adopt the technology under licensing agreement and actively use it in their processes. It is also expected that the ideal partner also has related laboratory facilities to perform trials on shelf life of products after applying this method.

Client

Type and Size of Client:
University
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English

Keywords

Technology Keywords:
08001003 Empaquetado / manipulación de alimentos
08003 Micro y nanotecnologías relacionadas con la alimentación
02002002 Recubrimientos
08001005 Tecnología de alimentos