Background

Juice from berries is typically produced through a process where the berries are crushed, enzymatically treated to break down pectin and ligno-cellulosic structures in the skin of the berries to enable release of juice and for the purpose of clarification and subsequently squeezing to release the juice from the berry skin or pomace.

An energy efficient low-loss technology for production, purification and separation of natural colors and nutraceuticals from residue pomace from berry juice production, considered a waste product was pursued.

Technology Overview

This is a method for extraction, purification, and concentration of coloured pigments from plant origin (e.g. berry pomace after juice production) comprising anti-oxidants that can be used as natural colours in food, dietary supplements, and basic material for pharmaceuticals including a novel method for securing their stability under different environmental impacts.

The method comprises a mixing step, a co-pigmentation step, an enzymatic hydrolysis step and various filtration steps carried out under specific conditions.

The method was tested in the lab in a one-litre reactor. These tests showed that the method outperforms current technology by extracting higher yields of desired components using less energy. The examples section (starting page 24) of the patent application gives a thorough insight in the studies and in how to utilise the method.

Benefits

The method is a low energy way of extracting, purifying, and concentrating natural colorants, e.g. anthocyanins with anti-oxidative properties, from plant-derived material, e.g. berry pomace, while at the same time combined with co-pigment, e.g. hydroxycinnamic acids, that will affect conserving the purified natural colorants and the anti-oxidants.

The temperatures involved in the process of obtaining the natural colorants, are much lower that normally required by conventional extraction methods. These gentle operations help preserving the antioxidants from deterioration and increases the colour stability of the natural colorants.

Another advantage is no use of mixtures of organic acids to enhance the extraction process, - only water and a citric acid buffer is used resulting in a considerably lower amount of solvents in the extracting liquid.

The final product is a cheaper and the process requires less, and more gentle operations compared to traditional methods.

Applications

Extraction of antioxidants and colorants from organic matter e.g. residual products after juice production.

Opportunity

Late stage technology, ready to license.

Anti-Oxidants from Natural Materials

Patents

IP Status

Seeking