UATEC - Unidade de Transferência de Tecnologia

Nanoencapsulated ginger extract for food applications

Posted by Maria João from UATEC - Unidade de Transferência de TecnologiaResponsive · Innovative Products and Technologies · Portugal

Summary of the technology

Method for obtaining a dairy product, e.g. yogurt, with ginger extract and a natural additive, cyclodextrin. Cyclodextrin is a nanocapsule with taste-masking properties, allowing using higher amounts of ginger while keeping a mild taste. The taste-masked yogurt is better accepted by consumers than the one without the additive.

UATEC - Unidade de Transferência de Tecnologia


Ginger is currently much in vogue for food applications by its nutraceutical properties as digestive, anti-nausea and anti-inflammatory. Moreover, its immune-boosting action makes it ideal for wintertime foods. Commercially available yogurts with ginger have just a small quantity, which provides a spicy flavour but is insufficient for medicinal properties to be observed. Increasing the amount of ginger to clinically-relevant doses leads to an overwhelming taste that makes the product inedible.

This technology solves the issue of the strong flavour by encapsulating ginger’s bitter/pungent components at the nano level. This way, one can have all the benefits and keep the flavour mild. The result is a well-accepted product as demonstrated by tests conducted on a panel of non-trained tasters of all ages.




BETTER ACCEPTATION of the product by the consumers.

MILDER AND MORE PLEASANT FLAVOUR for ginger-added products.





This method of nanoencapsulation of ginger extract by cyclodextrin can be used in the production of:




Trade secret.



TRL 3: The product (yogurt) was produced on a small scale and a product preference test was conducted comparing it against a control (product with the same amount of ginger but with no additive). The tests were conducted on a panel of non-trained tasters of all ages.









Researchers from the Organic Chemistry, Natural Products and Foods Stuffs Research Unit (QOPNA) from the University of Aveiro.



Joint further development.

Testing of new applications.

License agreement.



The University of Aveiro seeks partners within food industry.



Technology #CI18007

Intellectual property status

Other forms of protection

Trade secret

Technology Owner

UATEC - Unidade de Transferência de Tecnologia

Technology Transfer Office

Additional information (attached documents)

Related keywords

  • Agrofood Industry
  • Micro- and Nanotechnology related to agrofood
  • Dairy Products
  • Consumer related
  • Food and Beverages
  • Foodstuffs Intended For Special Nutritional Uses
  • taste
  • ginger
  • nutraceutical

About UATEC - Unidade de Transferência de Tecnologia

Technology Transfer Office from Portugal

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.

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