Search Results - Food+technology+%26+plant+science

 This invention provides technology for enhanced oil contents and increased seed yield by using a unique combination of seed-specific promoter, terminator, and coding sequences either as a single gene or combination of genes (stacked genes). This technology offers a scalable and sustainable solutions for renewable biofuels energy, agriculture and food production. 

 This invention provides a novel and straightforward antimicrobial concentrate that takes advantage of the highly effective antimicrobial property of the acidified water-in-oil emulsions. This concentrate can be easily introduced to the processing equipment during oil cleaning procedures.                                           

This invention provides a novel method to produce structured, plant-based seafood analogs from alternative (non-animal) proteins and polysaccharides. Such seafood analogs have microscopic structures and bulk physicochemical properties, such as appearance, texture, and water holding capacity, that mimic those of real seafood products.

This invention provides a simple and rapid method for measuring pesticide and/or antibiotic penetration into plants and produce. The method involves the use of surface-enhanced Raman scattering (SERS) mapping for in situ and real-time tracking of the analytes by using metallic nanoparticles as probes.

This invention provides novel, food-grade antimicrobial delivery systems for foods and beverages, and especially for clear beverages, to control microbial spoilage without adversely affecting the sensory products of such foods and beverages. The delivery systems comprise complexes formed between a food-grade cationic antimicrobial biopolymer and a food-grade anionic biopolymer. Appropriate amounts of such complexes in solution can be easily introduced into food systems.

This invention provides a new and low-cost substrate system and related methods for highly sensitive detection of analytes in a gaseous phase or multiphase sample medium.

Oils are susceptible to lipid oxidation that causes the formation of off flavors and potentially toxic compounds. Lipid oxidation is the limiting factor for the shelf life of oils and thus results in food waste. This invention provides a novel method to make natural, food-grade antioxidants that can be used as food additives to extend the shelf life of a wide variety of lipid-containing food products and oils used in food preparation, cooking and flavoring. The method involves enzymatic conversion of naturally derived lecithin into food-grade antioxidants.

This invention provides a rapid and sensitive method for the detection of bacteria in food matrices and water. The method integrates the sensitive surface-enhanced Raman Scattering (SERS) technique and the advanced Raman mapping technique to identify and quantify bacteria.

This invention provides a food grade, GRAS disinfectant/sanitizer that can be applied to various food systems. Such disinfectant/sanitizer comprises an acidified antimicrobial nanoemulsion assembled spontaneously in the presence of an organic phase and an aqueous phase comprising an organic acid and an essential oil. The essential oil functions to permeabilize and depolarize the cytoplasmic membrane of foodborne pathogens while the organic acid has a direct impact on the intracellular pH of the pathogens. This combination has been proven to be effective with significant log reductions of various pathogens on both food and non-food surfaces. The utilization of spontaneous emulsification allows for minimal equipment, nominal training, and low energy by employing the stored chemical energy of the system.

In food and other consumer products, metal ions lead to a degradative reactions like oxidation, which can negatively impact consumer goods, leading to shortened shelf life, loss of color intensity, generation of unpleasant flavors and odors, nutritent loss. Moreover, oxidation reactions can compromise bioactive ingredients in cosmetic products. To address this problem, multiple approaches are used: synthetic and natural additives, free radical scavengers in packaging materials, and oxygen absorbing sachets. However, each approach has drawbacks. For example, metal chelators and synthetic antioxidants as food additives prohibit “all natural” package labelling, while natural free radical scavengers as food additives can be expensive and unstable. Bulk material properties can be adversely impacted with embedded free radical scavengers, and oxygen absorbing sachets require complex packaging equipment and are ill-suited for liquids.

 

This technology is a novel ion sequestering active packaging material to prevent degradative reactions in foods, beverages and other consumer products. Specifically, chelating moieties are covalently attached to polymer materials (e.g. films, sheets) to impart chelating functionality.

These grafted polymers are part of the packaging material, thereby keeping synthetic additives out of food and consumer products and allowing manufacturers to make “all natural” product claims.