Edible Quinoa Flour-Based Film
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Summary
Edible film made from quinoa flour that prolongs the shelf life of minimally processed food such as fruit and vegetables.
Potential Use
Can be applied to strawberries and minimally processed food such as blackberries, raspberries, mangoes, apples, pears, peaches, blueberries, and vegetables such as carrots, celery, cucumber, sliced or cubed, even grapes.
Development Status
TRL-5: Technology validated in relevant (simulated) environment
Advantages
- Products lose less weight from dehydration and retain heat better.
- Reduces the loss of ascorbic acid, flavonoids and anthocyanins over time.
- Slows down microbial growth.
Intellectual Property
Patent request No. 201703343; PCT/CL2018/050140 request dated 20/12/2018
Opportunity
We are looking for partners to scale up the technology from the pilot stage with a licensing option.
Research Team
- Francisco Fuentes, professor at the UC Schools of Agronomy and Engineering;
- Wendy Franco, professor at the UC School of Engineering;
- Juan Pablo Zoffoli, UC Agronomy professor;
- Alma Vásquez, Universidad de Veracruz, Mexico.;
- Eduardo Rivadeneyra, Universidad de Veracruz, Mexico;
- Rafael Ruffino, Universidad de Veracruz, Mexico;
- Diana Caudillo, Universidad de Veracruz, Mexico.