Summary of the technology
Despite the numerous applications of chitosan, was never described the production of chitosan films with natural compounds with these properties. As well as their use as substitutes for the addition of sulfur dioxide in wines or other food products.
The chitosan films have many applications due to their antioxidant and antimicrobial properties. The limitation in their use is that chitosan is soluble in acidic aqueous media.
Despite the numerous applications of chitosan, was never described the production of chitosan with natural compounds that are stable in acidic and with high antioxidant activity, maintaining the antimicrobial activity of chitosan. Has never been reported the use of chitosan as a substitute of the addition of sulfur dioxide in wines or other food products, pharmaceutical or other related areas.
Description of the technology
A research group of University of Aveiro developed a process for the production of wine that after fermentation the wine is placed in contact with a chitosan-based film which, due to its properties, eliminates the addition of sulfur dioxide. The present invention proposes a process for modification of chitosan with naturally occurring compounds that allow to produce chitosan films stable in acid medium with antioxidant activity, while maintain the antimicrobial activity. The university seeks companies interested in producing these films. The films have potential application in food products, pharmaceuticals, cosmetics, among others, as a preservative.
The present invention proposes a process for producing wine using the traditional process with the exception that after fermentation the wine is contacted with a chitosan-based film which, owing to its antimicrobial and antioxidant properties does not require the addition sulfur dioxide. The film based on chitosan allows the preservation of wine and originate a wine with equal or higher sensorial quality than that observed with the addition of sulfur dioxide. In this invention, the film is prepared by the covalent linkage to chitosan of natural molecules which allow to increase its insolubility in acid medium, such as genipin, and molecules with antioxidant activity, such as caffeic acid or wine or grape extracts rich in compounds with antioxidant activity. In addition to the wine, the present invention has potential application in the food products, pharmaceuticals, cosmetics, among others.
Main advantages of its use
- Has never been reported the use of chitosan as a substitute of the addition of sulfur dioxide in wines or other food products, pharmaceutical or other related areas.
- White wines
- Food market
About UATEC - Unidade de Transferência de Tecnologia
Technology Transfer Office from PortugalUATEC - Unidade de Transferência de Tecnologia
The University of Aveiro is a young and innovative university, which fosters entrepreneurship and technology and knowledge transfer, with expertise in a wide range of knowledge areas namely IT, Life Sciences (Biology, Chemistry, Biochemistry, Health, Environmental Sciences), Nanotechnology and Materials Science, Mechanics, Physics, Mathematics, Building, Design and Management. UATEC is the Technology Transfer Office of University of Aveiro. This office engages in value adding activities such as start-up and spin-off creation, support to university-industry cooperation (sponsored research and consultancy services), IP protection and prosecution, licensing, marketing, among others. It covers four main interrelated functional areas – Intellectual Property Management, Licensing, Entrepreneurship, and Industry Liaison.