Available Technologies
# of Displayed Technologies: 10 / 10
Upcycling Blueberry Pomace into Clean Label Natural Colorants: Single‑step fermentation platform for stable pyranoanthocyanins
TS-073174 — The Need
The global move away from petroleum‑based synthetic dyes and the known instability of conventional anthocyanins are creating urgent demand for more robust, clean‑label color solutions, particularly in heat‑processed, vitamin C–fortified, and mid‑pH foods and beverages. At the…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Giusti, M. Monica; Porras Guardado, Carlos
- Licensing Officer: Panic, Ana
Smart Blueberry Extract: The Modern Natural Health Solution for Inflammation Relief and Wellness
TS-071830 — Unlocking plant-powered solutions to deliver effective inflammation relief and enhance disease outcomes.
Overview
Chronic inflammation driven by elevated interleukin-11 (IL-11) is a critical underlying cause of tissue scarring and cancer, worsening the disease outcomes over time. Current anti-inflammatory options fall short, offering limited control over IL-11 and failing to stop its persistent buildu…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Giusti, M. Monica; Prasher, Harmeen; Sellers, Patrick; Ziouzenkova, Ouliana
- Licensing Officer: Panic, Ana
Dynamic and Adaptive Colorant for Clean-Label Applications
TS-070018 — Formulations for Hydroxyphenyl-Pyranoanthocyanins
Natural colorants are increasingly prioritized in the food, beverage, and cosmetic industries to support clean-label and plant-based product development. Hydroxyphenyl-Pyranoanthocyanins (HP-PACNs) are prized for their color stability and resilience against pH. However, depending on the kind of c…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Voss, Danielle; Giusti, M. Monica
- Licensing Officer: Panic, Ana
Improved pyranoanthocyanin formation
TS-062262 — The Need: Food companies face increasing demand for naturally derived colorants due to consumers' health concerns over synthetic dyes. While anthocyanins from fruits and vegetables offer vibrant colors, they are subject to degradation and have limited stability under various conditions, making t…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Straathof, Nicole; Giusti, M. Monica
- Licensing Officer: Panic, Ana
Enhanced anthocyanin-based colorants
TS-062228 — The Need
The food industry is actively seeking alternatives to synthetic colorants due to consumer concerns over their safety and increasing legal challenges. Natural colorants, particularly anthocyanins found in fruits, vegetables, grains, and flowers, offer potential health benefits and a wide ra…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Giusti, M. Monica; Zhou, Yucheng
- Licensing Officer: Panic, Ana
A vibrant and stable anthocyanin-based blue colorant for use in acidic environments
TS-060181 — The Need
Food coloring is an important factor of the consumer's perception of the quality and flavor of a food product, boosting the product's overall success. Not only does it provide a different color to food products, it even helps prevent color loss during long-term storage. However, in…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Fan, Xinyue; Giusti, M. Monica; Miyagusuku Cruzado, Gonzalo
- Licensing Officer: Panic, Ana
Method to quickly produce stable pyranoanthocyanin for next-generation natural colorants
TS-057710 — A method to efficiently produce pyranoanthocyanins using cyanidin-3-derivatives and pyruvic acid or caffeic acid was established to be healthy substitute for artificial colorants and unstable alternative anthocyanins.
The Need
The demand for naturally derived food colorants has been steadily increasing due to consumer health concerns over synthetic dyes. Anthocyanins, which provide vibrant red, blue, and purple hues, are naturally derived pigments derived from fruits and vegetables. However, anthocyanins are pro…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Zhu, Xiaoyi; Giusti, M. Monica
- Licensing Officer: Panic, Ana
Revolutionizing Natural Colorants with Vibrant Blue Anthocyanins
TS-037606 — The Need
In today's market, there's a growing demand for natural alternatives to synthetic colorants, particularly for blue hues, due to concerns about health and sustainability. Consumers seek products with clean labels, free from artificial additives, while maintaining vibrant and appeali…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Giusti, M. Monica; Ahmadiani, Neda
- Licensing Officer: Panic, Ana
Brilliant Blues: Unleashing the Power of Acylated Anthocyanins for Natural Color Revolution
TS-037600 — The Need
With increasing concerns over the health implications of synthetic food colorants and a rising consumer demand for natural alternatives, there's a clear need for natural blue colorants that rival the characteristics of synthetic ones like FD&C Blue No. 1. Additionally, the absence …
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Giusti, M. Monica; Sigurdson, Gregory
- Licensing Officer: Panic, Ana
Anthocyanin Purification Method
TS-014932 — A highly pure and efficient method for anthocyanin purification from fruits and vegetables
Anthocyanins are natural pigments responsible for the vivid red to blue colors of many fruits and vegetables. As highly consumed dietary antioxidants, anthocyanins are receiving increasing attention due to their potential health benefits. Growing evidence from epidemiological, cell culture, animal…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: He, Jian; Giusti, M. Monica
- Licensing Officer: Panic, Ana
