The University of Massachusetts Amherst

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

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McLandsborough / Stable water-in-oil antimicrobial concentrate
                                            
Published: 2/8/2024   |   Inventor(s): Shihyu Chuang, Lynne Mclandsborough
Category(s): Food technology & plant science, Material science, Chemicals
Plant-based Seafood and Method of Making Thereof
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.
Published: 8/10/2023   |   Inventor(s): David Julian McClements, Zhiyun Zhang, Hung (Harry) Pham, Kanon Kobata
Category(s): Food technology & plant science
Rapid Detection of Penetration of Pesticides, Antibiotices or Other Analytes in Plants and Produce
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.
Published: 8/10/2023   |   Inventor(s): Lili He
Category(s): Environmental, Food technology & plant science, Nanotechnology, Research tools
Antimicrobial Delivery Systems for Foods and Beverages
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.
Published: 8/10/2023   |   Inventor(s): David Julian McClements, Lynne Mclandsborough, Yuhua Chang
Category(s): Food technology & plant science
A Novel, Low-Cost Substrate System for Gas-Phase or Multiphase Analyte Detection Using Surface-Enhanced Raman Scattering (SERS)
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.
Published: 8/10/2023   |   Inventor(s): Lili He, Haoxin Chen
Category(s): Research tools, Food technology & plant science, Nanotechnology
Food-Grade Antioxidants and Methods of Preparation Thereof
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.
Published: 8/10/2023   |   Inventor(s): Eric Decker
Category(s): Food technology & plant science, Life Sciences
A Rapid and Senstivie Method for the Dectection of Bacteria in Food Matrices and Water
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.
Published: 8/10/2023   |   Inventor(s): Lili He
Category(s): Food technology & plant science, Environmental, Nanotechnology
Food Grade, GRAS Antimicrobial Nanoemulsions for Use as a Food Disinfectant/Sanitizer
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.
Published: 8/10/2023   |   Inventor(s): David Julian McClements, Lynne Mclandsborough, Kyle Landry
Category(s): Food technology & plant science
Ion Sequestering Active Packaging Materials
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.

Published: 1/18/2022   |   Inventor(s): Julie Goddard, Eric Decker
Category(s): Food technology & plant science
Highly Stable Natural Emulsions for Use in Foods, Beverages, Nutraceuticals, Cosmetics and Pharmaceuticals
This invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and methods for their preparation. Such emulsions comprise a natural and edible multi-component membrane at the oil-water interface with a cross-linked biopolymer component.
Published: 8/10/2023   |   Inventor(s): David Julian McClements, Eric Decker
Category(s): Food technology & plant science, Life Sciences