ZAPOPAN, Jalisco; October 13, 2023.- In a significant milestone for innovation in food preservation, Dr. Friné Velázquez Contreras has obtained the first patent granted to the School of Management of Institutions (ESDAI) of the Universidad Panamericana Guadalajara Campus during the month of September.
This patent represents an important advance in the preservation of fresh food and the reduction of product loss due to low quality and the proliferation of fungi and microorganisms.
First patent granted to ESDAI
The chemical formulation developed by the current director of the School of Hospitality is capable of inhibiting fungal and microbial activity in foods such as berries, lettuce, fresh spices, edible leaves, sprouts and other perishable products. This breakthrough is particularly relevant for both bulk preservation and wholesale distribution.
The name of the patent is "Encapsulation of thymol and carvacrol in b-cyclodextrins for active packaging of polylactic acid polymetric matrix", which is in charge of Dr. Friné Velázquez.
What is an active packaging?
It is called active packaging because it releases in a controlled manner the active ingredients in this case antimicrobial and antifungal which are nanoencapsulated before being introduced into the packaging; it should be noted that the active ingredients used are 100% natural from essential oils of oregano and thyme.
The packaging developed by showing antimicrobial and antifungal properties can be used as kitchen covers, chopping boards to prevent microbial growth or to preserve minimally processed foods.
Research
Globally, his work is focused on finding natural preservative alternatives through nanotechnology. In order to find active ingredients that can eliminate certain bacteria or microorganisms from food to extend the life of the food. And thus reduce the use of artificial additives, which he says has been a concern throughout his life in the development of research.
One of the objectives is to extend the shelf life of some foods exported to the United States, such as blackberry and raspberry, in these containers; the packaging proved to preserve these foods with acceptable levels of bacteria and free of fungi.
Packaging benefits
The usefulness of these active ingredients is that they are natural preservatives that do not cause harm to health and can be gradually released into a food to keep it free of bacteria and fungi.
Dr. Friné Velázquez's Testimonial
For the current director of the School of Hospitality, being able to develop a molecule that is of natural origin and helps to preserve food is "of great importance because with this we help to avoid diseases caused by chemical substances".
Likewise, his goal is "always to instill the seed of science in all students, to try to develop in them that spark, that they find in everything they can apply science to their lives".
The Universidad Panamericana Campus Guadalajara is proud to support this innovative research project, which has the potential to transform the way fresh food is preserved and distributed. Dr. Friné Velázquez Contreras' patent is a testament to our university's commitment to research and innovation for the benefit of society.
