Available Technologies
# of Displayed Technologies: 4 / 4
Applied Category Filter (Click To Remove): Food Production & Products
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: Dahlman, Jason "Jay"
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: Dahlman, Jason "Jay"
Method to produce stable anthocyanin 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: Dahlman, Jason "Jay"
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: Dahlman, Jason "Jay"
