To circumvent the losses due to food-borne outbreaks, an effective method of preservation should be adopted in food manufacturing plants and restaurant for controlling the food-borne outbreaks. Application of antimicrobials in foods retards the growth of spoilage microorganisms and prevents the growth of pathogenic microorganisms. Chemical preservative has created some health problems in foods, so the recent trend is towards the use of natural antimicrobials in foods. Plants are valuable source of bioactive molecules exhibiting antimicrobial activities. The plant antimicrobial compounds have diverse chemical nature such as alkaloids, phenolics, terpenes, terpenoids, flavonoids, essential oil, etc. Many plant antimicrobials possess antimicrobial activity against pathogens and spoilage microorganisms.
The technology seeker from Turkey focuses on utilizing mulberries and mulberries’ leaves for a wide range of applications from food to cosmetics. The company would like to extract a flavonoid based anti-microbial from mulberries using an alcohol free method.
The company is looking to adopt or collaborate with a technology provider who is able to process and extract the bioactive from mulberry leaves and fruits in a natural, cost effective and high yield method. The process should aim to preserve and maintain the natural bioactives and minerals found in the leaves.
The technology seeker is interested in the following:
The technology seeker aims to adopt or co-develop a cost-effective method for the extraction of the antimicrobials. There should be minimal or no loss of original antimicrobial compound, and preservative from plant should be able to be used on a large scale.
The extraction technologies that are not halal (Example: alcohol based methods/technologies), low yield, technique should not jeopardize the mulberries’ use for other products after extraction