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Nuevo sistema antimicrobiano natural para conservar alimentos líquidos

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOES20170324003
Publicado:
03/04/2017
Caducidad:
03/04/2018
Resumen:
Investigadores españoles de una universidad pública han desarrollado un nuevo sistema antimicrobiano basado en extractos vegetales o aceites esenciales anclados a un nano o microsustrato. Las moléculas de origen natural ancladas en partículas de celulosa y silicio producen un sistema antimicrobiano cuya función es la de conservar sin romper el enlace, de manera que no son absorbidas en el intestino ni generan olores indeseados. La universidad busca socios en los sectores de producción de alimentos líquidos, como leche, agua o vino, para establecer acuerdos de licencia de patente.

Details

Tittle:
New natural antimicrobial system for preserving liquid food
Summary:
Spanish researchers from a public university have developed a new antimicrobial system based on vegetal extracts or essential oils, anchored to a nano or micro substrate. The invention has the function of preserving without to be absorbed in the intestine nor do it release undesired smell. Patent license agreements to sectors devoted to liquid-food production, like milk, water or wine industries are sought.
Description:
Antimicrobial systems currently used by the food industry for preserving food are usually synthetic systems; the few systems of natural origin used are limited due to their smell and flavour incompatibility.

The present invention, developed by Spanish researchers from a public university, is a new antimicrobial system. It consists of one or several molecules with antimicrobial activity of natural origin that comes from vegetable extracts or essential oils. They are anchored to a very small substrate, of nano or micro levels. Molecules of natural origin anchored at cellulose and silicon particles produce as a result an antimicrobial system, which has the function of preserving without breaking the bond, so they are not absorbed in the intestine nor do they release undesired aroma or smell.

Researchers have used as natural antimicrobial systems active compounds of vegetable essential oils such as cinnamaldehyde, eugenol, carvacrol, thymol and menthol, and organic acids such as ferulic acid or gallic acid. With regard to the substrates, they have used silicon and cellulose oxide in micro-crystalline form, in micro and nano sizes and in cellulose filters.

The technology described above can be used with less quantity of additive and it replaces synthetic products with natural products. In addition, it is possible to add volatile antimicrobiall agents that aren´t lost during the process. Besides it diminishes the possible adverse effects because it cannot be absorbed.

On the other hand, it does not depend on products or infrastructures for its implementation and not require a big investment for it be implemented.

The potential application of the invention is in food industry. Specifically, it can be applied in wine industry, where this system is capable of avoiding the use of sulphite for preserving wine, which has significant allergenic limitations. Also the invention can be useful in the dairy industry, since heat treatments for milk could be eliminated and use this new antimicrobial system for preserving it. Even in the beverage industry (water or juice), where the new system could be used to treat against microorganisms.

The inventors are interested in establishing patent license agreements to sectors devoted to liquid-food production, like milk, water or wine industries.

Advantages and Innovations:
The main advantages of the technology are:
- It uses less quantity of additive.
- It diminishes the possible adverse effects because it cannot be absorbed.
- It disguises non-desired sensory properties of some natural antimicrobial agents.
- It makes it possible to add volatile antimicrobial agents that aren´t lost during the process.
- It does not depend on products or infrastructures for its implementation.

Besides, the main benefits are:
- Reduction of costs by reducing the amount of additive used in the process.
- Add the possibility of using natural products compared to synthetic ones.
- It does not require a big investment for it be implemented.
Stage of Development:
Prototype available for demonstration
IPs:
Patents granted
CommeR Statunts Regarding IPR Status:
Spanish patent granted

Partner sought

Type and Role of Partner Sought:
- Type of partner sought: companies.
- Specific area of activity of the partner: liquid food industry, like wine, water or milk industries.
- Task to be performed: establishing license agreements for usage and manufacturing the technology.

Client

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

Keywords

Technology Keywords:
03004001 Agro chemicals
08001004 Procesado de alimentos
08001001 Tecnologías para bebidas